Pub Date : 2026-01-29DOI: 10.1016/j.jfoodeng.2026.112999
Mads Kjærgaard Nielsen , Jacob Mikkelsen
Industrial feed extrusion involves complex interactions between raw materials, processing conditions, and product outcomes. This study develops machine learning models to predict critical process and product attributes across key stages of extrusion, conditioning, extrusion, and drying, based on a large-scale, two-year dataset with high batch and recipe variability. Ensemble methods and neural networks are applied to model outcomes such as specific mechanical energy, die pressure, bulk density, hardness, and the chemical composition of final products. Model performance was evaluated using cross-validation and test data, with XGBoost achieving the highest predictive accuracy. R2 values exceeded 0.90 for specific mechanical energy and compositional attributes and were around 0.80 for physical pellet characteristics and die pressure. Beyond prediction, model interpretability was addressed using Shapley Additive Explanations to uncover key variable interactions and support process transparency. These insights enabled simulation of counterfactual scenarios to assess how adjusting upstream parameters could potentially influence product outcomes. The approach demonstrates how machine learning can support targeted batch optimization and reverse engineering in industrial settings, offering a scalable framework for integrating data-driven modelling into complex manufacturing workflows.
{"title":"A computational study for batch-level diagnostics in industrial extrusion using interpretable machine learning and counterfactual analysis","authors":"Mads Kjærgaard Nielsen , Jacob Mikkelsen","doi":"10.1016/j.jfoodeng.2026.112999","DOIUrl":"10.1016/j.jfoodeng.2026.112999","url":null,"abstract":"<div><div>Industrial feed extrusion involves complex interactions between raw materials, processing conditions, and product outcomes. This study develops machine learning models to predict critical process and product attributes across key stages of extrusion, conditioning, extrusion, and drying, based on a large-scale, two-year dataset with high batch and recipe variability. Ensemble methods and neural networks are applied to model outcomes such as specific mechanical energy, die pressure, bulk density, hardness, and the chemical composition of final products. Model performance was evaluated using cross-validation and test data, with XGBoost achieving the highest predictive accuracy. R<sup>2</sup> values exceeded 0.90 for specific mechanical energy and compositional attributes and were around 0.80 for physical pellet characteristics and die pressure. Beyond prediction, model interpretability was addressed using Shapley Additive Explanations to uncover key variable interactions and support process transparency. These insights enabled simulation of counterfactual scenarios to assess how adjusting upstream parameters could potentially influence product outcomes. The approach demonstrates how machine learning can support targeted batch optimization and reverse engineering in industrial settings, offering a scalable framework for integrating data-driven modelling into complex manufacturing workflows.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 112999"},"PeriodicalIF":5.8,"publicationDate":"2026-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077118","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 : 2026-01-28DOI: 10.1016/j.jfoodeng.2026.113004
Lijing He , Qianxi Han , Bo Liu , Wenjie Wang , Wenxuan Wang , Wenfei Zhao , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao
This study pioneered the utilization of Flammulina velutipes protein (FVP) as a sole natural stabilizer for oil-in-water high internal phase Pickering emulsions (O/W HIPPEs), addressing a significant knowledge gap in its interfacial behavior. Through systematic optimization, we identified the optimal formulation as 76 % oil phase and 4.5 % FVP concentration, which produced emulsions with a uniform microstructure, minimal droplet size (2610 nm), high negative zeta potential, and solid-like viscoelastic properties. The FVP-stabilized HIPPEs exhibited exceptional environmental stability, maintaining structural integrity under thermal stress (≤60 °C) and centrifugal conditions (2500–4500 rpm), attributed to the dense interfacial layer and three-dimensional network formed by FVP particles. When employed as a delivery system for tea polyphenols (TP) and lutein (Lut), the HIPPEs significantly enhanced bioactive retention under thermal stress (78.94 % for TP, 72.61 % for Lut at 90 °C) and UV stress (81.65 % for TP, 74.63 % for Lut), while improving bioaccessibility during in vitro digestion (35.99 % for TP, 41.37 % for Lut). Notably, co-encapsulation of TP and Lut demonstrated synergistic antioxidant effects in both DPPH and ABTS+ assays. This work establishes FVP as an effective HIPPE stabilizer and provides a novel strategy for delivering sensitive bioactives in functional foods, the application potential of edible fungal proteins in food colloids.
{"title":"Flammulina velutipes protein-stabilized Pickering high internal phase emulsions for bioactive substance co-delivery","authors":"Lijing He , Qianxi Han , Bo Liu , Wenjie Wang , Wenxuan Wang , Wenfei Zhao , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao","doi":"10.1016/j.jfoodeng.2026.113004","DOIUrl":"10.1016/j.jfoodeng.2026.113004","url":null,"abstract":"<div><div>This study pioneered the utilization of <em>Flammulina velutipes</em> protein (FVP) as a sole natural stabilizer for oil-in-water high internal phase Pickering emulsions (O/W HIPPEs), addressing a significant knowledge gap in its interfacial behavior. Through systematic optimization, we identified the optimal formulation as 76 % oil phase and 4.5 % FVP concentration, which produced emulsions with a uniform microstructure, minimal droplet size (2610 nm), high negative zeta potential, and solid-like viscoelastic properties. The FVP-stabilized HIPPEs exhibited exceptional environmental stability, maintaining structural integrity under thermal stress (≤60 °C) and centrifugal conditions (2500–4500 rpm), attributed to the dense interfacial layer and three-dimensional network formed by FVP particles. When employed as a delivery system for tea polyphenols (TP) and lutein (Lut), the HIPPEs significantly enhanced bioactive retention under thermal stress (78.94 % for TP, 72.61 % for Lut at 90 °C) and UV stress (81.65 % for TP, 74.63 % for Lut), while improving bioaccessibility during in vitro digestion (35.99 % for TP, 41.37 % for Lut). Notably, co-encapsulation of TP and Lut demonstrated synergistic antioxidant effects in both DPPH and ABTS<sup>+</sup> assays. This work establishes FVP as an effective HIPPE stabilizer and provides a novel strategy for delivering sensitive bioactives in functional foods, the application potential of edible fungal proteins in food colloids.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 113004"},"PeriodicalIF":5.8,"publicationDate":"2026-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146057407","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}
The aim of this study is to evaluate the effect of Sudan(IV) adulteration on the antioxidant activity of red chilli powder (RCP) and to develop a multistage AI-based detection framework for identifying such adulteration within the industrial processing and supply chain of RCP. This paper proposed a novel optimiser, ChoLevy-R, that integrates chaotic dynamics with Lévy flight perturbations on the RMSprop update rule to improve the training stability of DenseNet-169 for identifying Sudan(IV) adulteration in red chilli powder (RCP). The DenseNet-169 with ChoLevy-R delivered a validation accuracy of 95.78 % and stabilised the training and validation processes. The further Grad-CAM heatmap provided insight into the model's decision-making, assigning a confidence score of 1.00 for all classes. The proposed AI framework was validated against FTIR spectroscopy with Support Vector Machine (SVM) classification. Moreover, PCA loading highlighted significant wavenumbers at 1300-1400 cm−1 (–N=N–) and 1400-1600 cm−1 (C=C stretches) linked to Sudan(IV) structural components. These influential wavenumbers enabled the SVM to achieve an adulteration detection accuracy of 96.55 %. Overall, the ChoLevy-R-optimised DenseNet-169 architecture, validated by FTIR spectroscopy, provides a dependable, interpretable, and scalable approach for real-time adulteration detection in RCP, facilitating robust food quality analyses in the food processing industry.
本研究的目的是评估苏丹（IV）掺假对红辣椒粉（RCP）抗氧化活性的影响，并开发一个基于人工智能的多阶段检测框架，用于在RCP的工业加工和供应链中识别这种掺假。为了提高DenseNet-169识别红辣椒粉（RCP）中苏丹（IV）掺假的训练稳定性，提出了一种新的优化器ChoLevy-R，该优化器在RMSprop更新规则上集成了混沌动力学和l飞行摄动。带有ChoLevy-R的DenseNet-169提供了95.78%的验证精度，并稳定了训练和验证过程。进一步的Grad-CAM热图提供了对模型决策的洞察，为所有类别分配了1.00的置信度分数。采用支持向量机（SVM）分类对该框架进行了FTIR光谱验证。此外，PCA加载突出了与苏丹（IV）结构部件相关的1300-1400 cm -1 （- N=N -）和1400-1600 cm -1 （C=C拉伸）的显著波数。这些有影响的波数使支持向量机的掺假检测准确率达到96.55%。总体而言，经FTIR光谱验证的cholevy - r优化的DenseNet-169体系结构为RCP中的实时掺假检测提供了可靠、可解释和可扩展的方法，促进了食品加工行业中可靠的食品质量分析。
{"title":"AI-based framework to detect azo-dye adulteration in red chilli powder: ChoLevy-R optimiser for convolution neural network optimisation and validated using FTIR","authors":"Dilpreet Singh Brar , Birmohan Singh , Vikas Nanda","doi":"10.1016/j.jfoodeng.2026.113000","DOIUrl":"10.1016/j.jfoodeng.2026.113000","url":null,"abstract":"<div><div>The aim of this study is to evaluate the effect of Sudan(IV) adulteration on the antioxidant activity of red chilli powder (RCP) and to develop a multistage AI-based detection framework for identifying such adulteration within the industrial processing and supply chain of RCP. This paper proposed a novel optimiser, ChoLevy-R, that integrates chaotic dynamics with Lévy flight perturbations on the RMSprop update rule to improve the training stability of DenseNet-169 for identifying Sudan(IV) adulteration in red chilli powder (RCP). The DenseNet-169 with ChoLevy-R delivered a validation accuracy of 95.78 % and stabilised the training and validation processes. The further Grad-CAM heatmap provided insight into the model's decision-making, assigning a confidence score of 1.00 for all classes. The proposed AI framework was validated against FTIR spectroscopy with Support Vector Machine (SVM) classification. Moreover, PCA loading highlighted significant wavenumbers at 1300-1400 cm<sup>−1</sup> (–N=N–) and 1400-1600 cm<sup>−1</sup> (C=C stretches) linked to Sudan(IV) structural components. These influential wavenumbers enabled the SVM to achieve an adulteration detection accuracy of 96.55 %. Overall, the ChoLevy-R-optimised DenseNet-169 architecture, validated by FTIR spectroscopy, provides a dependable, interpretable, and scalable approach for real-time adulteration detection in RCP, facilitating robust food quality analyses in the food processing industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 113000"},"PeriodicalIF":5.8,"publicationDate":"2026-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146057406","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 : 2026-01-24DOI: 10.1016/j.jfoodeng.2026.112998
Yan Guo , Li Li , Jianhuai Liang , Yilin Guo , Jinchang Tong , Boping Liu , Jianguo Xu
In this study, the interaction mechanisms between bovine serum albumin (BSA) and resveratrol (Res) and luteolin (Lut) were investigated using spectroscopic techniques and molecular dynamics simulations. The effects of BSA encapsulation on the antioxidant activity and bioaccessibility of Res and Lut were evaluated. Fluorescence quenching experiments revealed that BSA interacts with Res and Lut via static quenching, with binding constants of 3.33 × 105 and 6.88 × 105 L/mol, respectively. The binding site numbers were 1.22 and 1.09, respectively. Site marker displacement results indicated that Res binds to site II of BSA, while Lut binds to site I. Molecular dynamics simulations further demonstrated a stronger binding affinity in the BSA-Lut complex (−18.33 ± 0.16 kcal/mol) compared to the BSA-Res complex (−16.51 ± 0.29 kcal/mol), with hydrophobic interactions being the primary driving force. Residues Ala405, Val408, and Lys544 were identified as key residues for Res binding, whereas Leu218, Leu237, Leu259, and Ala290 were critical residues for Lut binding. Notably, BSA encapsulation significantly enhanced the antioxidant capacity and bioaccessibility of both Res and Lut. These findings provide valuable insights into the potential of BSA as an effective delivery system and support the broader application of Res and Lut in functional food industry.
{"title":"Binding interactions of resveratrol and luteolin with bovine serum albumin: Insights into enhancing their stability","authors":"Yan Guo , Li Li , Jianhuai Liang , Yilin Guo , Jinchang Tong , Boping Liu , Jianguo Xu","doi":"10.1016/j.jfoodeng.2026.112998","DOIUrl":"10.1016/j.jfoodeng.2026.112998","url":null,"abstract":"<div><div>In this study, the interaction mechanisms between bovine serum albumin (BSA) and resveratrol (Res) and luteolin (Lut) were investigated using spectroscopic techniques and molecular dynamics simulations. The effects of BSA encapsulation on the antioxidant activity and bioaccessibility of Res and Lut were evaluated. Fluorescence quenching experiments revealed that BSA interacts with Res and Lut via static quenching, with binding constants of 3.33 × 10<sup>5</sup> and 6.88 × 10<sup>5</sup> L/mol, respectively. The binding site numbers were 1.22 and 1.09, respectively. Site marker displacement results indicated that Res binds to site II of BSA, while Lut binds to site I. Molecular dynamics simulations further demonstrated a stronger binding affinity in the BSA-Lut complex (−18.33 ± 0.16 kcal/mol) compared to the BSA-Res complex (−16.51 ± 0.29 kcal/mol), with hydrophobic interactions being the primary driving force. Residues Ala405, Val408, and Lys544 were identified as key residues for Res binding, whereas Leu218, Leu237, Leu259, and Ala290 were critical residues for Lut binding. Notably, BSA encapsulation significantly enhanced the antioxidant capacity and bioaccessibility of both Res and Lut. These findings provide valuable insights into the potential of BSA as an effective delivery system and support the broader application of Res and Lut in functional food industry.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112998"},"PeriodicalIF":5.8,"publicationDate":"2026-01-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074717","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 : 2026-01-23DOI: 10.1016/j.jfoodeng.2026.112997
Xuenan Gao , Peizhu Liu , Sirong Li , Olayemi Eyituoyo Dudu , Yanjun Li , Yan Li , Hongfang Yang , Jinju Cheng , Tingsheng Yan
In this study, ternary complexes were constructed using whey protein concentrate (WPC), sodium caseinate (SC), arabinoxylan (AX), and quercetin (Q), named WPC-AX-Q and SC-AX-Q, respectively, and their structural and functional properties were systematically characterized and compared with individual protein, protein/AX mixture and protein-AX binary conjugate. High internal phase emulsions (HIPEs) were also prepared to investigate their effects on the stability and fat digestion in the HIPEs. Results from fluorescence spectroscopy and Fourier transform infrared spectroscopy (FTIR) revealed notable alterations in the structure of milk proteins, suggesting interactions among milk proteins, AX and Q. Dynamic investigation into interfacial characteristics revealed that, in comparison to proteins alone, the ternary complexes exhibited lower interfacial tension and greater adsorption ability at the oil-water interface. Additionally, the ternary complexes showed a marked decrease in surface hydrophobicity and a notable increase in solubility, along with the most powerful foaming, emulsifying, and antioxidant capabilities compared with protein, protein/AX mixture and protein-AX binary conjugate. The stability of HIPEs stabilized by the ternary complexes was confirmed through rheological and microstructure studies. HIPEs stabilized by the ternary complexes exhibit superior environmental and in vitro digestive stability, and can mitigate the extent of lipid oxidation, delay and reduce the release of free fatty acids. This research offers theoretical backing for how the combined effect of polysaccharides and polyphenols impacts protein structure and properties, as well as the enhancement of fat digestion traits in HIPEs.
{"title":"High internal phase emulsions stabilized by milk protein-arabinoxylan-quercetin ternary complex: Enhanced environmental stability and fat digestive property (Milk protein-AX-Q complex-stabilized HIPEs: Stability and digestion)","authors":"Xuenan Gao , Peizhu Liu , Sirong Li , Olayemi Eyituoyo Dudu , Yanjun Li , Yan Li , Hongfang Yang , Jinju Cheng , Tingsheng Yan","doi":"10.1016/j.jfoodeng.2026.112997","DOIUrl":"10.1016/j.jfoodeng.2026.112997","url":null,"abstract":"<div><div>In this study, ternary complexes were constructed using whey protein concentrate (WPC), sodium caseinate (SC), arabinoxylan (AX), and quercetin (Q), named WPC-AX-Q and SC-AX-Q, respectively, and their structural and functional properties were systematically characterized and compared with individual protein, protein/AX mixture and protein-AX binary conjugate. High internal phase emulsions (HIPEs) were also prepared to investigate their effects on the stability and fat digestion in the HIPEs. Results from fluorescence spectroscopy and Fourier transform infrared spectroscopy (FTIR) revealed notable alterations in the structure of milk proteins, suggesting interactions among milk proteins, AX and Q. Dynamic investigation into interfacial characteristics revealed that, in comparison to proteins alone, the ternary complexes exhibited lower interfacial tension and greater adsorption ability at the oil-water interface. Additionally, the ternary complexes showed a marked decrease in surface hydrophobicity and a notable increase in solubility, along with the most powerful foaming, emulsifying, and antioxidant capabilities compared with protein, protein/AX mixture and protein-AX binary conjugate. The stability of HIPEs stabilized by the ternary complexes was confirmed through rheological and microstructure studies. HIPEs stabilized by the ternary complexes exhibit superior environmental and in vitro digestive stability, and can mitigate the extent of lipid oxidation, delay and reduce the release of free fatty acids. This research offers theoretical backing for how the combined effect of polysaccharides and polyphenols impacts protein structure and properties, as well as the enhancement of fat digestion traits in HIPEs.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112997"},"PeriodicalIF":5.8,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074716","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 : 2026-01-23DOI: 10.1016/j.jfoodeng.2026.112996
Sukritta Anantawittayanon , Kiyoshi Kawai
Freeze-drying is widely used in the manufacture of high-quality dried food products because it can preserve the flavour, aroma, and nutritional quality while enhancing the products’ rehydration. However, the conventional two-step operation is time-consuming and limits processing efficiency. A single-step shelf-heated freeze-drying approach, in which the shelf temperature is elevated from the start, can shorten the processing duration. However, elevated sample temperatures increase the risk of structural collapse. If the surface temperature (Tsur) exceeds a critical threshold, surface collapse occurs, leading to a loss of porosity and impaired drying. Measuring Tsur in complex mixtures during ice sublimation is challenging, thereby limiting practical guidance for surface collapse prevention. To address this issue, a simplified predictive model was developed to estimate Tsur. This model was validated using carbohydrate solutions in a previous study. In this study, the model was evaluated using real liquid food. Coffee systems were chosen due to their compositional heterogeneity and relevance to freeze-drying applications. The maximally freeze-concentrated glass transition temperature (Tg′), determined using DSC, served as the reference for collapse. Consistent with the previous study, Tg′ – 3 °C was an effective threshold to prevent collapse in the system containing only water-soluble components (CS), whereas in the system containing water-insoluble components (WC), the collapse occurred closer to Tg′. These findings confirm that the predictive model applies to complex systems and provides practical guidance for minimising the risk of surface collapse in single-step freeze-drying processes.
{"title":"Predictive model for the surface collapse during single-step freeze-drying of liquid foods: A case study in instant coffee","authors":"Sukritta Anantawittayanon , Kiyoshi Kawai","doi":"10.1016/j.jfoodeng.2026.112996","DOIUrl":"10.1016/j.jfoodeng.2026.112996","url":null,"abstract":"<div><div>Freeze-drying is widely used in the manufacture of high-quality dried food products because it can preserve the flavour, aroma, and nutritional quality while enhancing the products’ rehydration. However, the conventional two-step operation is time-consuming and limits processing efficiency. A single-step shelf-heated freeze-drying approach, in which the shelf temperature is elevated from the start, can shorten the processing duration. However, elevated sample temperatures increase the risk of structural collapse. If the surface temperature (<em>T</em><sub>sur</sub>) exceeds a critical threshold, surface collapse occurs, leading to a loss of porosity and impaired drying. Measuring <em>T</em><sub>sur</sub> in complex mixtures during ice sublimation is challenging, thereby limiting practical guidance for surface collapse prevention. To address this issue, a simplified predictive model was developed to estimate <em>T</em><sub>sur</sub>. This model was validated using carbohydrate solutions in a previous study. In this study, the model was evaluated using real liquid food. Coffee systems were chosen due to their compositional heterogeneity and relevance to freeze-drying applications. The maximally freeze-concentrated glass transition temperature (<em>T</em><sub>g</sub>′), determined using DSC, served as the reference for collapse. Consistent with the previous study, <em>T</em><sub>g</sub>′ – 3 °C was an effective threshold to prevent collapse in the system containing only water-soluble components (CS), whereas in the system containing water-insoluble components (WC), the collapse occurred closer to <em>T</em><sub>g</sub>′. These findings confirm that the predictive model applies to complex systems and provides practical guidance for minimising the risk of surface collapse in single-step freeze-drying processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 112996"},"PeriodicalIF":5.8,"publicationDate":"2026-01-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146057405","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}
Conventional iron-roller polishing and over-processing often cause excessive breakage of indica rice. To overcome this limitation, we developed a spherical ribbed, flexible friction–collision polishing method. We applied particle image velocimetry (PIV) to explore rice polishing, representing the first attempt of this technology in this field. Specifically, PIV was applied to analyze rice grain motion in the polishing chamber, focusing on the effects of the roller speed and pressure gate opening on breakage and polishing quality. The results showed that grain trajectories followed regular global patterns, with local variations under different operating conditions. Alternating high- and low-speed flows reduced inter-grain collisions and significantly lowered the breakage compared with traditional polishing. At 4-mm gate opening, rice movement was constrained, leading to extended residence times and high breakage (4.53–6.21 %). At 8–12 mm openings, moderate pressure and optimal grain deflection angles were achieved. Within this range, speeds of 1000–1200 r min−1 yielded spiral grain trajectories along the chamber wall, ensuring uniform polishing with low breakage (2.48–3.31 %). In contrast, excessive speeds (1200–1400 r min−1) caused over-polishing, while a 16-mm gate opening resulted in insufficient pressure, high chalkiness and poor surface quality. This study provides a theoretical basis for optimising polishing machine parameters to minimise breakage and improve the processing quality of indica rice.
常规的铁辊抛光和过度加工往往会导致籼米过度破碎。为了克服这一限制，我们开发了一种球形肋、柔性摩擦碰撞抛光方法。我们将粒子图像测速（PIV）技术应用于大米抛光，这是该技术在该领域的首次尝试。具体而言，利用PIV分析了抛光室中米粒的运动，重点研究了辊速和压门开度对破碎率和抛光质量的影响。结果表明，粮食轨迹在全球范围内具有规律性，但在不同的操作条件下存在局部差异。与传统抛光相比，高低速交替流动减少了颗粒间碰撞，显著降低了破碎率。在4 mm开闸处，水稻运动受限，滞留时间延长，破损率高（4.53 ~ 6.21%）。在8 ~ 12 mm开孔处，压力适中，颗粒偏转角度最佳。在此范围内，1000-1200 r / min - 1的速度会产生沿腔壁的螺旋状颗粒轨迹，确保抛光均匀，破碎率低（2.48 - 3.31%）。相比之下，过高的速度（1200-1400 r min - 1）会导致过度抛光，而16毫米的浇口开口会导致压力不足，白垩度高，表面质量差。该研究为优化抛光机参数，减少破损，提高籼米加工质量提供了理论依据。
{"title":"Particle image velocimetry analysis of indica rice motion in moderate pressure polishing","authors":"Linfeng Zhu, Xiaopeng Liu, Yonglin Zhang, Zhigang Hu, Beihai Wang, Qiang Yin","doi":"10.1016/j.jfoodeng.2026.112994","DOIUrl":"10.1016/j.jfoodeng.2026.112994","url":null,"abstract":"<div><div>Conventional iron-roller polishing and over-processing often cause excessive breakage of indica rice. To overcome this limitation, we developed a spherical ribbed, flexible friction–collision polishing method. We applied particle image velocimetry (PIV) to explore rice polishing, representing the first attempt of this technology in this field. Specifically, PIV was applied to analyze rice grain motion in the polishing chamber, focusing on the effects of the roller speed and pressure gate opening on breakage and polishing quality. The results showed that grain trajectories followed regular global patterns, with local variations under different operating conditions. Alternating high- and low-speed flows reduced inter-grain collisions and significantly lowered the breakage compared with traditional polishing. At 4-mm gate opening, rice movement was constrained, leading to extended residence times and high breakage (4.53–6.21 %). At 8–12 mm openings, moderate pressure and optimal grain deflection angles were achieved. Within this range, speeds of 1000–1200 r min<sup>−1</sup> yielded spiral grain trajectories along the chamber wall, ensuring uniform polishing with low breakage (2.48–3.31 %). In contrast, excessive speeds (1200–1400 r min<sup>−1</sup>) caused over-polishing, while a 16-mm gate opening resulted in insufficient pressure, high chalkiness and poor surface quality. This study provides a theoretical basis for optimising polishing machine parameters to minimise breakage and improve the processing quality of indica rice.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 112994"},"PeriodicalIF":5.8,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146077119","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 : 2026-01-21DOI: 10.1016/j.jfoodeng.2026.112995
Lanxin Zhang , Shengnan Wang , Xuejing Tian , Rui Wang , He Liu
In this study, core-shell hydrogel microspheres were synthesized through cross-linking of soybean hull polysaccharides (SHP) with Ca2+ and subsequently integrating them with γ-CD lutein liposomes (γ-CD Lu-lip) to form γ-CD Lu-lip@SHP beads. FTIR confirmed hydrogen bonding as the primary interaction between γ-CD Lu-lip and SHP. The successful encapsulation of lutein was further confirmed by XRD, DSC, and FTIR analyses in both γ-CD Lu-lip and γ-CD Lu-lip@SHP beads, with an encapsulation efficiency of 84.14 %. The resulting microspheres exhibited pH-responsive release behavior, characterized by Fick diffusion at pH 2.0, 4.0 and 6.8 values and non-Fick diffusion at pH 7.4. This pH-dependent behavior enabled controlled and sustained lutein release under simulated gastrointestinal conditions, ultimately enhancing lutein's oral bioaccessibility to 29.21 %. This study reveals that γ-CD Lu-lip@SHP bead systems can effectively deliver and protect environmentally labile bioactive compounds through controlled release mechanisms.
{"title":"Dual-encapsulated γ-cyclodextrin liposomal hydrogel beads crosslinked with Ca2+-SHP for pH-responsive and targeted lutein delivery","authors":"Lanxin Zhang , Shengnan Wang , Xuejing Tian , Rui Wang , He Liu","doi":"10.1016/j.jfoodeng.2026.112995","DOIUrl":"10.1016/j.jfoodeng.2026.112995","url":null,"abstract":"<div><div>In this study, core-shell hydrogel microspheres were synthesized through cross-linking of soybean hull polysaccharides (SHP) with Ca<sup>2+</sup> and subsequently integrating them with γ-CD lutein liposomes (γ-CD Lu-lip) to form γ-CD Lu-lip@SHP beads. FTIR confirmed hydrogen bonding as the primary interaction between γ-CD Lu-lip and SHP. The successful encapsulation of lutein was further confirmed by XRD, DSC, and FTIR analyses in both γ-CD Lu-lip and γ-CD Lu-lip@SHP beads, with an encapsulation efficiency of 84.14 %. The resulting microspheres exhibited pH-responsive release behavior, characterized by Fick diffusion at pH 2.0, 4.0 and 6.8 values and non-Fick diffusion at pH 7.4. This pH-dependent behavior enabled controlled and sustained lutein release under simulated gastrointestinal conditions, ultimately enhancing lutein's oral bioaccessibility to 29.21 %. This study reveals that γ-CD Lu-lip@SHP bead systems can effectively deliver and protect environmentally labile bioactive compounds through controlled release mechanisms.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112995"},"PeriodicalIF":5.8,"publicationDate":"2026-01-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074718","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 : 2026-01-20DOI: 10.1016/j.jfoodeng.2026.112992
Zhong Han , Wenhao Xiao , Ji Ma , Muhammad Mohsin Raza , Xin-An Zeng , Muhammad Faisal Manzoor , Muhammad Talha Afraz
Ginger (Zingiber officinale) contains abundant bioactive compounds such as gingerols, shogaols, and phenolic antioxidants, which contribute to its nutritional and functional importance. However, efficient extraction remains limited due to incomplete cell wall disruption under single-field treatments. The combination of pulsed electric field (PEF) and ultrasound (US) offers a synergistic approach, where electroporation and acoustic cavitation collectively enhance cell permeability and mass transfer. To address this, the present study directly compares the combined PEF–US treatment on fresh versus old ginger for the first time. We developed a PEF–US coupling system (2.5 kV/cm and 450 W) and applied the combined treatment to both fresh and old ginger to evaluate its effects on juice yield and bioactive compound release. Under the optimized PEF–US conditions, both fresh and old ginger improved, with the strongest response in old ginger. Specifically, OG-2.5–450W produced 92.24 ± 0.88 % juice yield and 794.02 ± 1.15 μg GAE/mL total phenolic content (p < 0.05), together with about 79.9 % DPPH• radical inhibition and 2315.05 ± 43.01 μg/g 6-gingerol (p < 0.05), exceeding the single-treatment and fresh-ginger groups. Structural and chemical changes supporting these outcomes were evidenced by FTIR, microscopy, and a high disintegration index (Z = 0.71 ± 0.02). Overall, the combined PEF–US treatment substantially enhances extraction efficiency and antioxidant-related bioactivity, particularly in old ginger. This innovative extraction strategy offers broader industrial relevance, providing a scalable and efficient approach for producing high–value ginger extracts suitable for functional foods, beverages, nutraceuticals, and natural health product formulations.
{"title":"Synergistic effects of pulsed electric field and ultrasound on microstructure and bioactive properties of fresh and old ginger juice","authors":"Zhong Han , Wenhao Xiao , Ji Ma , Muhammad Mohsin Raza , Xin-An Zeng , Muhammad Faisal Manzoor , Muhammad Talha Afraz","doi":"10.1016/j.jfoodeng.2026.112992","DOIUrl":"10.1016/j.jfoodeng.2026.112992","url":null,"abstract":"<div><div>Ginger (<em>Zingiber officinale</em>) contains abundant bioactive compounds such as gingerols, shogaols, and phenolic antioxidants, which contribute to its nutritional and functional importance. However, efficient extraction remains limited due to incomplete cell wall disruption under single-field treatments. The combination of pulsed electric field (PEF) and ultrasound (US) offers a synergistic approach, where electroporation and acoustic cavitation collectively enhance cell permeability and mass transfer. To address this, the present study directly compares the combined PEF–US treatment on fresh versus old ginger for the first time. We developed a PEF–US coupling system (2.5 kV/cm and 450 W) and applied the combined treatment to both fresh and old ginger to evaluate its effects on juice yield and bioactive compound release. Under the optimized PEF–US conditions, both fresh and old ginger improved, with the strongest response in old ginger. Specifically, OG-2.5–450W produced 92.24 ± 0.88 % juice yield and 794.02 ± 1.15 μg GAE/mL total phenolic content (<em>p < 0.05</em>), together with about 79.9 % DPPH<sup>•</sup> radical inhibition and 2315.05 ± 43.01 μg/g 6-gingerol (<em>p < 0.05</em>), exceeding the single-treatment and fresh-ginger groups. Structural and chemical changes supporting these outcomes were evidenced by FTIR, microscopy, and a high disintegration index (Z = 0.71 ± 0.02). Overall, the combined PEF–US treatment substantially enhances extraction efficiency and antioxidant-related bioactivity, particularly in old ginger. This innovative extraction strategy offers broader industrial relevance, providing a scalable and efficient approach for producing high–value ginger extracts suitable for functional foods, beverages, nutraceuticals, and natural health product formulations.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 112992"},"PeriodicalIF":5.8,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146057404","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}
A kinetic model for predicting the K-value, a widely used indicator of fish freshness, was developed based on the degradation of adenosine triphosphate (ATP)-related compounds. Parameters were estimated using time-series K-value data for chub mackerel (Scomber japonicus) stored at 0 °C, reconstructed from published literature, and validated against three independent datasets, showing excellent agreement between calculated and measured values (R2 ≥ 0.96). Generalizability was evaluated by applying the model to horse mackerel (Trachurus japonicus) using published K-value data. The predicted values showed strong agreement with the experimental results, with correlations of R2 ≥ 0.96. Further validation was conducted using Atka mackerel (Pleurogrammus azonus), with high-performance liquid chromatography-determined ATP degradation data at 0 °C. Predicted K-values closely matched observed values (R2 = 0.98), with most within ±30 % error. This transferable model provides a robust framework for freshness evaluation and supports potential applications in cold-chain monitoring. In addition, its simplicity and species-independent structure suggest potential integration with emerging IoT-based sensing platforms for real-time freshness prediction.
{"title":"Predictive model for estimating fish freshness based on adenosine triphosphate degradation in marine fish: Application to Atka mackerel (Pleurogrammus azonus)","authors":"Yuji Shinohara , Takeya Yoshioka , Naoto Tsubouchi","doi":"10.1016/j.jfoodeng.2026.112987","DOIUrl":"10.1016/j.jfoodeng.2026.112987","url":null,"abstract":"<div><div>A kinetic model for predicting the K-value, a widely used indicator of fish freshness, was developed based on the degradation of adenosine triphosphate (ATP)-related compounds. Parameters were estimated using time-series K-value data for chub mackerel (<em>Scomber japonicus</em>) stored at 0 °C, reconstructed from published literature, and validated against three independent datasets, showing excellent agreement between calculated and measured values (R<sup>2</sup> ≥ 0.96). Generalizability was evaluated by applying the model to horse mackerel (<em>Trachurus japonicus</em>) using published K-value data. The predicted values showed strong agreement with the experimental results, with correlations of R<sup>2</sup> ≥ 0.96. Further validation was conducted using Atka mackerel (<em>Pleurogrammus azonus</em>), with high-performance liquid chromatography-determined ATP degradation data at 0 °C. Predicted K-values closely matched observed values (R<sup>2</sup> = 0.98), with most within ±30 % error. This transferable model provides a robust framework for freshness evaluation and supports potential applications in cold-chain monitoring. In addition, its simplicity and species-independent structure suggest potential integration with emerging IoT-based sensing platforms for real-time freshness prediction.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112987"},"PeriodicalIF":5.8,"publicationDate":"2026-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035717","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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