Pub Date : 2025-03-29DOI: 10.1016/j.jfoodeng.2025.112596
Jing Xu , Hezhen Zhang , Zhiyong Wang , Xin Zhang , Tingyu Wang , Zhongjiang Wang , Hua Jin
This paper illustrates the effects of ferulate acid (FA) covalent modification on the structural and functional properties of flaxseed protein (FPI) and peanut protein (PPI). FPI, PPI, FPI-FA and PPI-FA emulsion gel beads loading quercetin (Q) (FPI-Q, PPI-Q, FPI-FA-Q, PPI-FA-Q) were prepared by using sodium alginate (SA) as gel matrix, together with FPI, PPI and modified protein (FPI-FA, PPI-FA) as emulsifiers, respectively. The differences of four protein emulsifiers on the structure, functional properties, in-vitro digestion and stability of emulsion gel beads were investigated. In contrast to FPI and PPI, the structure of FPI-FA and PPI-FA tended to be disordered, and the fluorescence intensity decreased significantly. The solubility, oil retention capacity and emulsibility of FPI-FA and PPI-FA were substantially improved. Particularly, the propreties of FPI-FA were superior than those of PPI-FA. Compared with FPI-Q and PPI-Q, Cryo-SEM showed that FPI-FA-Q and PPI-FA-Q had a denser and more uniform “egg box” structure. The encapsulation efficiency, water holding capacity and mechanical properties of the modified protein emulsion gel beads were substantially increased, and the environmental stability was remarkably enhanced. Finally, the in-vitro digestion experiment indicated that FPI-FA-Q could more effectively slow down the swelling rate and had a higher lipolysis rate and bioavailability. Our results cast new light on understanding the potential application of polyphenol modified proteins as emulsifiers in emulsion gel bead delivery systems.
{"title":"Effect of ferulic acid modified protein emulsifier on emulsion gel beads","authors":"Jing Xu , Hezhen Zhang , Zhiyong Wang , Xin Zhang , Tingyu Wang , Zhongjiang Wang , Hua Jin","doi":"10.1016/j.jfoodeng.2025.112596","DOIUrl":"10.1016/j.jfoodeng.2025.112596","url":null,"abstract":"<div><div>This paper illustrates the effects of ferulate acid (FA) covalent modification on the structural and functional properties of flaxseed protein (FPI) and peanut protein (PPI). FPI, PPI, FPI-FA and PPI-FA emulsion gel beads loading quercetin (Q) (FPI-Q, PPI-Q, FPI-FA-Q, PPI-FA-Q) were prepared by using sodium alginate (SA) as gel matrix, together with FPI, PPI and modified protein (FPI-FA, PPI-FA) as emulsifiers, respectively. The differences of four protein emulsifiers on the structure, functional properties, in-vitro digestion and stability of emulsion gel beads were investigated. In contrast to FPI and PPI, the structure of FPI-FA and PPI-FA tended to be disordered, and the fluorescence intensity decreased significantly. The solubility, oil retention capacity and emulsibility of FPI-FA and PPI-FA were substantially improved. Particularly, the propreties of FPI-FA were superior than those of PPI-FA. Compared with FPI-Q and PPI-Q, Cryo-SEM showed that FPI-FA-Q and PPI-FA-Q had a denser and more uniform “egg box” structure. The encapsulation efficiency, water holding capacity and mechanical properties of the modified protein emulsion gel beads were substantially increased, and the environmental stability was remarkably enhanced. Finally, the in-vitro digestion experiment indicated that FPI-FA-Q could more effectively slow down the swelling rate and had a higher lipolysis rate and bioavailability. Our results cast new light on understanding the potential application of polyphenol modified proteins as emulsifiers in emulsion gel bead delivery systems.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112596"},"PeriodicalIF":5.3,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760216","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}
Non-dairy whipped cream, a frozen aerated emulsion, inevitably undergoes several partial or complete freeze-thaw cycles during storage, transportation and use, which affects its quality. This study investigated the effects of fat crystal shape and size on the stability of whipped emulsions containing hydrogenated palm kernel oil (22.5 % solid fat content) under freeze-thaw cycles at 10, 20 and 30 °C subjected to 1, 3 and 5 cycles. Thermodynamic analysis revealed that the melting and crystallization enthalpy of both oil phase and emulsion significantly increased with increasing temperature. The crystallization enthalpy of the emulsion increased from 52.96 J/g to 56.83 J/g at 30 °C, while decreased from 28.11 J/g to 17.89 J/g at 20 °C with increasing freeze-thaw cycles. Higher crystallization enthalpy facilitated forming larger and thicker fat crystals, thereby reducing interfacial protein content and accelerating fat globules coalescence. Consequently, higher apparent viscosity and larger particle size were observed. This phenomenon ultimately resulted in an unstable structure with decreased overrun and increased firmness. The obtained result provides a conclusive indication of how fat crystals destabilize emulsions during freeze-thaw processes.
{"title":"Destabilization mechanism of whipped cream during freeze-thaw cycles","authors":"Qiuling Huangfu , Wanjun Han, Yuanfa Liu, Xiuhang Chai, Wei Yang","doi":"10.1016/j.jfoodeng.2025.112595","DOIUrl":"10.1016/j.jfoodeng.2025.112595","url":null,"abstract":"<div><div>Non-dairy whipped cream, a frozen aerated emulsion, inevitably undergoes several partial or complete freeze-thaw cycles during storage, transportation and use, which affects its quality. This study investigated the effects of fat crystal shape and size on the stability of whipped emulsions containing hydrogenated palm kernel oil (22.5 % solid fat content) under freeze-thaw cycles at 10, 20 and 30 °C subjected to 1, 3 and 5 cycles. Thermodynamic analysis revealed that the melting and crystallization enthalpy of both oil phase and emulsion significantly increased with increasing temperature. The crystallization enthalpy of the emulsion increased from 52.96 J/g to 56.83 J/g at 30 °C, while decreased from 28.11 J/g to 17.89 J/g at 20 °C with increasing freeze-thaw cycles. Higher crystallization enthalpy facilitated forming larger and thicker fat crystals, thereby reducing interfacial protein content and accelerating fat globules coalescence. Consequently, higher apparent viscosity and larger particle size were observed. This phenomenon ultimately resulted in an unstable structure with decreased overrun and increased firmness. The obtained result provides a conclusive indication of how fat crystals destabilize emulsions during freeze-thaw processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112595"},"PeriodicalIF":5.3,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-27DOI: 10.1016/j.jfoodeng.2025.112593
Xu Zhou , Huimin Lin , Cheng-You Wu , Shyam S. Sablani , Juming Tang
Microwave pasteurization provides faster heating and better product quality than conventional thermal pasteurization of pre-packaged foods, but determining microwave heating patterns is a challenge. This study developed a new chemical marker method using a fructose-lysine gellan gel model food to visualize heating patterns in packages. Isothermal heating tests at 70, 80, and 90 °C showed that L∗ values of the model food followed first-order reaction kinetics. There was a strong correlation between the L∗ values and pasteurization lethality (F90°C), suggesting that the changed L∗ values in the model food could indicate cumulative time-temperature effects of pasteurization. A color map of the model food was created based on L∗ values. The map clearly identified hot and cold spots in the heated model foods, which matched the results from both computer simulations and direct temperature measurements. This study presents a new, cost-effective chemical marker method suitable for rapidly mapping microwave heating patterns in industrial pasteurization processes.
{"title":"A new chemical marker method for determining heating patterns in microwave pasteurization","authors":"Xu Zhou , Huimin Lin , Cheng-You Wu , Shyam S. Sablani , Juming Tang","doi":"10.1016/j.jfoodeng.2025.112593","DOIUrl":"10.1016/j.jfoodeng.2025.112593","url":null,"abstract":"<div><div>Microwave pasteurization provides faster heating and better product quality than conventional thermal pasteurization of pre-packaged foods, but determining microwave heating patterns is a challenge. This study developed a new chemical marker method using a fructose-lysine gellan gel model food to visualize heating patterns in packages. Isothermal heating tests at 70, 80, and 90 °C showed that <em>L</em>∗ values of the model food followed first-order reaction kinetics. There was a strong correlation between the <em>L</em>∗ values and pasteurization lethality (F<sub>90°C</sub>), suggesting that the changed <em>L</em>∗ values in the model food could indicate cumulative time-temperature effects of pasteurization. A color map of the model food was created based on <em>L</em>∗ values. The map clearly identified hot and cold spots in the heated model foods, which matched the results from both computer simulations and direct temperature measurements. This study presents a new, cost-effective chemical marker method suitable for rapidly mapping microwave heating patterns in industrial pasteurization processes.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112593"},"PeriodicalIF":5.3,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143747981","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-24DOI: 10.1016/j.jfoodeng.2025.112584
Moataz Ali El-Okazy , George Q. Chen , Sally L. Gras , Sandra E. Kentish
The desalting of protein solutions using membrane-based diafiltration is a well-established technology within the dairy industry. These processes, however, consume a significant volume of water and generate a large volume of waste. In this study, the use of continuous countercurrent dialysis for the desalting of bovine lactoferrin downstream of chromatographic purification was compared with conventional batch diafiltration. Experimental results showed that a dialysate to feed ratio of 2.1 allowed for a 200-fold reduction in salt concentration, corresponding to 99.5 % salt removal for a 6 %wt. salt solution. As a comparison, between 5.3 and 6 diavolumes were needed to achieve a similar result with dialysis. Performance could be maintained for over 8 h in the presence of either 3 %wt. or 6 %wt. lactoferrin. The NaCl concentration in the dialysate outlet was also high, allowing potential reuse for the upstream chromatographic elution step. Detailed mass balance calculations suggested a saving of up to 77 % in fresh water and 46 % in NaCl consumption when an integrated process was used, compared to the process where batch diafiltration was employed. The outcomes suggest that the use of continuous countercurrent diafiltration could assist dairy manufacturers to reduce cost and increase sustainability.
{"title":"Desalting of dairy product streams using countercurrent dialysis","authors":"Moataz Ali El-Okazy , George Q. Chen , Sally L. Gras , Sandra E. Kentish","doi":"10.1016/j.jfoodeng.2025.112584","DOIUrl":"10.1016/j.jfoodeng.2025.112584","url":null,"abstract":"<div><div>The desalting of protein solutions using membrane-based diafiltration is a well-established technology within the dairy industry. These processes, however, consume a significant volume of water and generate a large volume of waste. In this study, the use of continuous countercurrent dialysis for the desalting of bovine lactoferrin downstream of chromatographic purification was compared with conventional batch diafiltration. Experimental results showed that a dialysate to feed ratio of 2.1 allowed for a 200-fold reduction in salt concentration, corresponding to 99.5 % salt removal for a 6 %wt. salt solution. As a comparison, between 5.3 and 6 diavolumes were needed to achieve a similar result with dialysis. Performance could be maintained for over 8 h in the presence of either 3 %wt. or 6 %wt. lactoferrin. The NaCl concentration in the dialysate outlet was also high, allowing potential reuse for the upstream chromatographic elution step. Detailed mass balance calculations suggested a saving of up to 77 % in fresh water and 46 % in NaCl consumption when an integrated process was used, compared to the process where batch diafiltration was employed. The outcomes suggest that the use of continuous countercurrent diafiltration could assist dairy manufacturers to reduce cost and increase sustainability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112584"},"PeriodicalIF":5.3,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143735093","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the context of packaging innovation, active packaging using biodegradable polymers offers a viable alternative for preserving fresh products by ensuring microbial stability and reducing cold damage. This eco-friendly approach also combines green technology (supercritical impregnation) and a natural olive leaf extract (OLE). The development films exhibited, especially on those impregnated at 400 bar/55 °C, a suitable impregnation level (19.8 ± 3.2 % w/w OLE) and significant antioxidant activity (0.44 ± 0.08 gTEAC/100g film) to exert preservative action. Moreover, OLE preserved the water barrier properties and enhanced light-blocking capabilities of films. These properties were key to the extension of the shelf life of green peppers, as the impregnated films provided better color protection and reduced aerobic counts (3.95 ± 0.10 against 4.50 ± 0.08 log CFU/g) compared to non-impregnated films, reducing the chilling injury symptoms in 20 days of assay.
{"title":"Functionalization of a poly(lactic acid)/poly(butylene adipate-co-terephthalate)/thermoplastic starch film with olive leaf extract and its impact on postharvest green pepper quality","authors":"Lidia Verano-Naranjo , Cristina Cejudo-Bastante , Lourdes Casas , Cristina Lasanta , Carmen S.R. Freire , Carla Vilela , Casimiro Mantell","doi":"10.1016/j.jfoodeng.2025.112582","DOIUrl":"10.1016/j.jfoodeng.2025.112582","url":null,"abstract":"<div><div>In the context of packaging innovation, active packaging using biodegradable polymers offers a viable alternative for preserving fresh products by ensuring microbial stability and reducing cold damage. This eco-friendly approach also combines green technology (supercritical impregnation) and a natural olive leaf extract (OLE). The development films exhibited, especially on those impregnated at 400 bar/55 °C, a suitable impregnation level (19.8 ± 3.2 % w/w OLE) and significant antioxidant activity (0.44 ± 0.08 gTEAC/100g film) to exert preservative action. Moreover, OLE preserved the water barrier properties and enhanced light-blocking capabilities of films. These properties were key to the extension of the shelf life of green peppers, as the impregnated films provided better color protection and reduced aerobic counts (3.95 ± 0.10 against 4.50 ± 0.08 log CFU/g) compared to non-impregnated films, reducing the chilling injury symptoms in 20 days of assay.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112582"},"PeriodicalIF":5.3,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-22DOI: 10.1016/j.jfoodeng.2025.112575
Fathima C. S , Akash M. Murali , Sunish K. S , Sobhi Daniel
Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their low toxicity, high aqueous solubility, high electrical conductivity, and remarkable fluorescence properties. Their tunable emission, high intensity, biocompatibility, and ability to enhance mechanical, thermal, barrier, antioxidant, and antimicrobial properties make CQDs ideal for diverse applications, including innovative food packaging. This study explores the green synthesis of CQDs from agricultural waste fibres, namely jute, coconut husk, banana, and water hyacinth, designated as CQD1, CQD2, CQD3, and CQD4, respectively. The CQDs were embedded into a polyvinyl alcohol (PVA) matrix to fabricate composite films S1, S2, S3, and S4, which were extensively characterized for their physicochemical and functional properties. Mechanical analysis revealed significant improvements in the tensile strength and elongation at break of all composite films, particularly for the S4 film, which increased to 1.72 ± 0.002 MPa and 223.8 ± 0.535 %, respectively, compared to the pure PVA film (1.00 ± 0.007 Mpa and 111.70 ± 0.433 %). Water barrier properties were enhanced, with the S4 film exhibiting the lowest swelling index (47.28 ± 0.022 %) and solubility (30.52 ± 0.042 %) compared to pure PVA (77.89 ± 0.058 % and 65.76 ± 0.045 %, respectively). Gas barrier properties were significantly improved, with the S1 film reducing oxygen permeability (OP) by 36.44 % (2.18 ± 0.023 cm3 m−1 24 h−1 atm−1) and the S4 film exhibiting the lowest water vapor transmission rate (WVTR) of 95.11 ± 0.029 g m−2 h−1. The UV-blocking efficacy of all films exceeded 89 %, with S4 achieving 92.55 %. Antimicrobial assays demonstrated that S1 and S2 effectively inhibited Bacillus cereus and Salmonella typhi. Additionally, all films exhibited biofilm inhibitory activity, with S4 showing 100 % inhibition against Escherichia coli and Staphylococcus aureus. In food packaging evaluations, the S3 and S4 films extended the shelf life of plums and bananas by up to 15 and 6 days, respectively, by reducing spoilage. Cytotoxicity studies using the MTT assay revealed that S3 and S4 films had IC50 values of 279.5 μg/mL and 260.35 μg/mL, respectively, indicating low cytotoxicity and excellent biocompatibility. These findings highlight the potential of CQDs derived from agricultural waste fibres as sustainable additives with multifunctional properties, making them promising materials for active food packaging applications.
{"title":"Probing the food packaging applications of green carbon quantum dots","authors":"Fathima C. S , Akash M. Murali , Sunish K. S , Sobhi Daniel","doi":"10.1016/j.jfoodeng.2025.112575","DOIUrl":"10.1016/j.jfoodeng.2025.112575","url":null,"abstract":"<div><div>Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their low toxicity, high aqueous solubility, high electrical conductivity, and remarkable fluorescence properties. Their tunable emission, high intensity, biocompatibility, and ability to enhance mechanical, thermal, barrier, antioxidant, and antimicrobial properties make CQDs ideal for diverse applications, including innovative food packaging. This study explores the green synthesis of CQDs from agricultural waste fibres, namely jute, coconut husk, banana, and water hyacinth, designated as CQD1, CQD2, CQD3, and CQD4, respectively. The CQDs were embedded into a polyvinyl alcohol (PVA) matrix to fabricate composite films S1, S2, S3, and S4, which were extensively characterized for their physicochemical and functional properties. Mechanical analysis revealed significant improvements in the tensile strength and elongation at break of all composite films, particularly for the S4 film, which increased to 1.72 ± 0.002 MPa and 223.8 ± 0.535 %, respectively, compared to the pure PVA film (1.00 ± 0.007 Mpa and 111.70 ± 0.433 %). Water barrier properties were enhanced, with the S4 film exhibiting the lowest swelling index (47.28 ± 0.022 %) and solubility (30.52 ± 0.042 %) compared to pure PVA (77.89 ± 0.058 % and 65.76 ± 0.045 %, respectively). Gas barrier properties were significantly improved, with the S1 film reducing oxygen permeability (OP) by 36.44 % (2.18 ± 0.023 cm<sup>3</sup> m<sup>−1</sup> 24 h<sup>−1</sup> atm<sup>−1</sup>) and the S4 film exhibiting the lowest water vapor transmission rate (WVTR) of 95.11 ± 0.029 g m<sup>−2</sup> h<sup>−1</sup>. The UV-blocking efficacy of all films exceeded 89 %, with S4 achieving 92.55 %. Antimicrobial assays demonstrated that S1 and S2 effectively inhibited <em>Bacillus cereus</em> and <em>Salmonella typhi</em>. Additionally, all films exhibited biofilm inhibitory activity, with S4 showing 100 % inhibition against <em>Escherichia coli</em> and <em>Staphylococcus aureus</em>. In food packaging evaluations, the S3 and S4 films extended the shelf life of plums and bananas by up to 15 and 6 days, respectively, by reducing spoilage. Cytotoxicity studies using the MTT assay revealed that S3 and S4 films had IC<sub>50</sub> values of 279.5 μg/mL and 260.35 μg/mL, respectively, indicating low cytotoxicity and excellent biocompatibility. These findings highlight the potential of CQDs derived from agricultural waste fibres as sustainable additives with multifunctional properties, making them promising materials for active food packaging applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112575"},"PeriodicalIF":5.3,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143705050","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-21DOI: 10.1016/j.jfoodeng.2025.112576
Martina Gaglianò , Antonio D. Rodriguez-Lopez , Carmela Conidi , Alfredo Cassano , Giuseppina De Luca , Esperanza M. Garcia-Castello
Wine lees, a significant by-product of the wine industry, are an underutilized but valuable resource for nutraceutical recovery, as they are rich in bioactive compounds, particularly polyphenols. This study introduces a novel and eco-friendly method for extracting and purifying polyphenols from white grape wine lees. Solid-liquid extraction was conducted using water and a 25 % w/w ethanol-water hydroalcoholic solution, resulting in aqueous (Aq) and hydroalcoholic (HA) extracts. Five food-grade, non-ionic polymeric resins (XAD7HP, XAD16HP, MN202, PAD900, and PAD950) were evaluated for polyphenol purification. Resin MN202 emerged as the most effective for this purpose.
Under static conditions with the Aqueous extract, the MN202 resin achieved an adsorption ratio (AR) of up to 60.5 % and a desorption ratio of 97.9 %, yielding a total adsorption-desorption efficiency (TADY) of 59.2 %. In contrast, the TADY for glucose and fructose was minimal at just 0.36 % and 11.25 %, respectively, highlighting the resin's high selectivity for separating polyphenols from sugars. Adsorption isotherms (Langmuir, Freundlich, Sips, and Redlich-Peterson) followed the Langmuir isotherm model, indicating monolayer adsorption. Both adsorption and desorption conformed to pseudo-second-order kinetics, dominated by multilayer intraparticle diffusion. Under dynamic conditions, polyphenol recovery decreased to 44 %, though the purified polyphenols remained suitable for high-value applications. Overall, this process potentially provides a promising and sustainable approach for recovering polyphenols from wine lees, with strong potential for scaling and use in nutraceutical and antioxidant products.
{"title":"Assessment of the polyphenol recovery from white wine lees via non-ionic polymeric resins","authors":"Martina Gaglianò , Antonio D. Rodriguez-Lopez , Carmela Conidi , Alfredo Cassano , Giuseppina De Luca , Esperanza M. Garcia-Castello","doi":"10.1016/j.jfoodeng.2025.112576","DOIUrl":"10.1016/j.jfoodeng.2025.112576","url":null,"abstract":"<div><div>Wine lees, a significant by-product of the wine industry, are an underutilized but valuable resource for nutraceutical recovery, as they are rich in bioactive compounds, particularly polyphenols. This study introduces a novel and eco-friendly method for extracting and purifying polyphenols from white grape wine lees. Solid-liquid extraction was conducted using water and a 25 % w/w ethanol-water hydroalcoholic solution, resulting in aqueous (Aq) and hydroalcoholic (HA) extracts. Five food-grade, non-ionic polymeric resins (XAD7HP, XAD16HP, MN202, PAD900, and PAD950) were evaluated for polyphenol purification. Resin MN202 emerged as the most effective for this purpose.</div><div>Under static conditions with the Aqueous extract, the MN202 resin achieved an adsorption ratio (AR) of up to 60.5 % and a desorption ratio of 97.9 %, yielding a total adsorption-desorption efficiency (TADY) of 59.2 %. In contrast, the TADY for glucose and fructose was minimal at just 0.36 % and 11.25 %, respectively, highlighting the resin's high selectivity for separating polyphenols from sugars. Adsorption isotherms (Langmuir, Freundlich, Sips, and Redlich-Peterson) followed the Langmuir isotherm model, indicating monolayer adsorption. Both adsorption and desorption conformed to pseudo-second-order kinetics, dominated by multilayer intraparticle diffusion. Under dynamic conditions, polyphenol recovery decreased to 44 %, though the purified polyphenols remained suitable for high-value applications. Overall, this process potentially provides a promising and sustainable approach for recovering polyphenols from wine lees, with strong potential for scaling and use in nutraceutical and antioxidant products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112576"},"PeriodicalIF":5.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-21DOI: 10.1016/j.jfoodeng.2025.112581
Chen-Xiang Zhang, Guangmin Nie, Xue-Hui Fan, Ya-Qi Lin, Qing-An Zhang
Ultrasound has previously been proven to improve the efficiency of apricot kernels debitterizing process at the laboratory level, while the information on the industrial equipment is not available. In order to investigate the feasibility in industrial application, a continuous countercurrent pilot ultrasound equipment was developed. The mechanical structure and parameters of the prototype were designed by AutoCAD software, and the acoustic pressure distribution with different transducer arrangements and frequencies was simulated by COMSOL Multiphysics software. The pilot test was conducted on the prototype to optimize the conditions and verify the debitterizing effect. Overall, the equipment was consisted of five sections including crushing, conveying, ultrasonic, water circulation and control systems with the dimension of 6670 × 980 × 2850 mm. The optimal installation parameters for the transducers were frequency of 28 kHz, spacing 225 mm and angle 100°. Compared to the industrial debitterizing time for 48 h, it could be shortened to 2.5 h using the developed prototype and the loss of apricot kernel components could be effectively reduced. The eco-efficiency comparison indicated that the equipment is energy-saving and environmentally friendly for industrialized production. In conclusion, the equipment prototype might be used for the industrial debitterizing of apricot kernels so as to greatly reduce the time and the resource waste.
{"title":"Development of a pilot ultrasound equipment and its optimal parameters for the rapid debitterizing of apricot kernels","authors":"Chen-Xiang Zhang, Guangmin Nie, Xue-Hui Fan, Ya-Qi Lin, Qing-An Zhang","doi":"10.1016/j.jfoodeng.2025.112581","DOIUrl":"10.1016/j.jfoodeng.2025.112581","url":null,"abstract":"<div><div>Ultrasound has previously been proven to improve the efficiency of apricot kernels debitterizing process at the laboratory level, while the information on the industrial equipment is not available. In order to investigate the feasibility in industrial application, a continuous countercurrent pilot ultrasound equipment was developed. The mechanical structure and parameters of the prototype were designed by AutoCAD software, and the acoustic pressure distribution with different transducer arrangements and frequencies was simulated by COMSOL Multiphysics software. The pilot test was conducted on the prototype to optimize the conditions and verify the debitterizing effect. Overall, the equipment was consisted of five sections including crushing, conveying, ultrasonic, water circulation and control systems with the dimension of 6670 × 980 × 2850 mm. The optimal installation parameters for the transducers were frequency of 28 kHz, spacing 225 mm and angle 100°. Compared to the industrial debitterizing time for 48 h, it could be shortened to 2.5 h using the developed prototype and the loss of apricot kernel components could be effectively reduced. The eco-efficiency comparison indicated that the equipment is energy-saving and environmentally friendly for industrialized production. In conclusion, the equipment prototype might be used for the industrial debitterizing of apricot kernels so as to greatly reduce the time and the resource waste.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112581"},"PeriodicalIF":5.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143726117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.jfoodeng.2025.112579
Jinghong Ning , Xin Yang , Nuanhou Wang , Qingyu Zhang , Zhicheng Ma , Xiang Bao
In this study, a method utilizing dry ice jet for rapid freezing of seedless lychee is proposed. A rectangular rapid freezing chamber for dry ice jet freezing of lychee is designed. The temperature field and velocity field of lychee freezing process by dry ice jet in the rapid freezing chamber are simulated using COMSOL software. The effects of different inlet velocities (0.16 m/s, 0.20 m/s, 0.24 m/s, 0.28 m/s, 0.32 m/s), inlet radii (15 mm, 20 mm, 25 mm, 30 mm, and 35 mm), lychee arrangement, and tray perforation radii (5 mm, 8 mm, 10 mm) on the lychee freezing process are investigated. Additionally, a fan is installed at the bottom of the rapid freezing chamber to study the effect of velocities of fluid driven by the fan (0.5 m/s, 1.0 m/s, 1.5 m/s) on the freezing process, and compared with the freezing process without a fan. Results show that with increasing dry ice inlet velocity and inlet radius, the time required for lychee to reach freezing requirements decreases. The optimal freezing effect is achieved with an inlet velocity of 0.24 m/s, inlet radius of 15 mm, tray perforation radius of 8 mm, and lychee placement near the perforation hole. The addition of a fan has shortened the freezing time and improved the uniformity of freezing. When the velocity of fluid driven by the fan is 1.0 m/s, the enhancement effect on the freezing process of dry ice jet freezing lychee is relatively optimal. The experimental results are in good agreement with the simulation results, which lays a foundation for the popularization and application of Litchi dry ice jet freezing technology.
{"title":"Simulation and experiment of dry ice jet freezing on seedless lychee","authors":"Jinghong Ning , Xin Yang , Nuanhou Wang , Qingyu Zhang , Zhicheng Ma , Xiang Bao","doi":"10.1016/j.jfoodeng.2025.112579","DOIUrl":"10.1016/j.jfoodeng.2025.112579","url":null,"abstract":"<div><div>In this study, a method utilizing dry ice jet for rapid freezing of seedless lychee is proposed. A rectangular rapid freezing chamber for dry ice jet freezing of lychee is designed. The temperature field and velocity field of lychee freezing process by dry ice jet in the rapid freezing chamber are simulated using COMSOL software. The effects of different inlet velocities (0.16 m/s, 0.20 m/s, 0.24 m/s, 0.28 m/s, 0.32 m/s), inlet radii (15 mm, 20 mm, 25 mm, 30 mm, and 35 mm), lychee arrangement, and tray perforation radii (5 mm, 8 mm, 10 mm) on the lychee freezing process are investigated. Additionally, a fan is installed at the bottom of the rapid freezing chamber to study the effect of velocities of fluid driven by the fan (0.5 m/s, 1.0 m/s, 1.5 m/s) on the freezing process, and compared with the freezing process without a fan. Results show that with increasing dry ice inlet velocity and inlet radius, the time required for lychee to reach freezing requirements decreases. The optimal freezing effect is achieved with an inlet velocity of 0.24 m/s, inlet radius of 15 mm, tray perforation radius of 8 mm, and lychee placement near the perforation hole. The addition of a fan has shortened the freezing time and improved the uniformity of freezing. When the velocity of fluid driven by the fan is 1.0 m/s, the enhancement effect on the freezing process of dry ice jet freezing lychee is relatively optimal. The experimental results are in good agreement with the simulation results, which lays a foundation for the popularization and application of Litchi dry ice jet freezing technology.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112579"},"PeriodicalIF":5.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682371","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-03-20DOI: 10.1016/j.jfoodeng.2025.112580
Ehsan Seyfali , Mohammad Hadi Khoshtaghaza , Konstantina Sfyra , Lars Wiking
The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.
{"title":"Accelerating crystallization of anhydrous milk fat using acoustic wave induced cavitation technology","authors":"Ehsan Seyfali , Mohammad Hadi Khoshtaghaza , Konstantina Sfyra , Lars Wiking","doi":"10.1016/j.jfoodeng.2025.112580","DOIUrl":"10.1016/j.jfoodeng.2025.112580","url":null,"abstract":"<div><div>The present study demonstrated that acoustic wave-induced cavitation generation (AWICG, 100 Hz, 100 % amplitude, 20 W, 5 s) provides a promising alternative to high-intensity ultrasound (HIU, 24 kHz, 7 mm horn, 100 % amplitude, 200 W, 5 s) for the crystallization of anhydrous milk fat. AWICG significantly accelerated crystallization compared to the control at 25 °C. Both treatments reduced crystal size and decreased the hardness of the final product. Notably, AWICG demonstrated a substantial advantage in energy efficiency, consuming 60.9 % less energy than HIU. The findings indicate that AWICG, which employs the advantages of resonant Faraday wave excitation, presents a promising energy-efficient alternative for AMF processing, with the potential for enhanced product quality and sustainability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"397 ","pages":"Article 112580"},"PeriodicalIF":5.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682369","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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