In this study, a binder-free electrochemical sensor was fabricated by modifying a screen-printed electrode (SPE) with a Cu-MOF@functionalized carbon nanofiber (CFC) composite for the sensitive and selective detection of bisphenol A (BPA). The Cu-MOF exhibited a rectangular bar-like morphology, while the functionalized CNFs displayed a curled, fibrous structure, promoting efficient electron transfer. The CFC-modified SPE delivered nearly double the oxidation current compared to the bare electrode, with a lower anodic peak potential at 0.4 V. Electrochemical impedance spectroscopy revealed a reduced charge transfer resistance of 66.8 Ω, an enlarged electroactive surface area of 0.52 cm2, and a heterogeneous electron transfer rate constant (k0) of 22.8 × 10−5 cm s−1. The sensor showed high sensitivity (7.85 μA μM−1 cm−2), a wide linear detection range (0.04–600 μM), and a low detection limit (40 nM). It maintained excellent selectivity against structurally similar interferents, along with good repeatability, stability, and reproducibility. Practical applicability was demonstrated through successful BPA detection in real food samples such as milk and yogurt, with recovery rates ranging from 99.4 % to 100.9 %, confirming the sensor’s potential for real-world environmental and food safety monitoring.
{"title":"Engineered hybrid electrode for endocrine disruptor detection in milk products","authors":"Praveenkannan Srinivasan , Saranvignesh Alagarsamy , Philominrajan Maria Viyanni , Gayathri Ashokkumar , Mani Govindasamy , Mathur Gopalakrishnan Sethuraman , Shen-Ming Chen","doi":"10.1016/j.jfoodeng.2025.112880","DOIUrl":"10.1016/j.jfoodeng.2025.112880","url":null,"abstract":"<div><div>In this study, a binder-free electrochemical sensor was fabricated by modifying a screen-printed electrode (SPE) with a Cu-MOF@functionalized carbon nanofiber (CFC) composite for the sensitive and selective detection of bisphenol A (BPA). The Cu-MOF exhibited a rectangular bar-like morphology, while the functionalized CNFs displayed a curled, fibrous structure, promoting efficient electron transfer. The CFC-modified SPE delivered nearly double the oxidation current compared to the bare electrode, with a lower anodic peak potential at 0.4 V. Electrochemical impedance spectroscopy revealed a reduced charge transfer resistance of 66.8 Ω, an enlarged electroactive surface area of 0.52 cm<sup>2</sup>, and a heterogeneous electron transfer rate constant (k<sub>0</sub>) of 22.8 × 10<sup>−5</sup> cm s<sup>−1</sup>. The sensor showed high sensitivity (7.85 μA μM<sup>−1</sup> cm<sup>−2</sup>), a wide linear detection range (0.04–600 μM), and a low detection limit (40 nM). It maintained excellent selectivity against structurally similar interferents, along with good repeatability, stability, and reproducibility. Practical applicability was demonstrated through successful BPA detection in real food samples such as milk and yogurt, with recovery rates ranging from 99.4 % to 100.9 %, confirming the sensor’s potential for real-world environmental and food safety monitoring.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112880"},"PeriodicalIF":5.8,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-13DOI: 10.1016/j.jfoodeng.2025.112868
Chang Chen , Mauricio Espinal-Ruiz , Alyssa Francavilla , Iris J. Joye , Maria G. Corradini
Acrylamide forms in cookies as a by-product of the Maillard reaction during baking and is considered a rising food safety concern. Effectively mitigating acrylamide in cookies while maintaining desirable color traits requires a good understanding of reaction kinetics, structural characteristics and heat/moisture transfer phenomena. Baking experiments were performed at 185, 195, 205, 215, and 225°C. A mathematical model to simulate the cookie-baking process was developed using a Multiphysics approach by coupling nonequilibrium and multiphase heat and moisture transfer, reaction kinetics of acrylamide and color indexes, and structural deformation. The developed model was validated with experimental results. The model showed good predictive ability in terms of the cookie’s heating and drying profiles, acrylamide accumulation, browning and shape changes. Results from the simulation of distinct baking scenarios can be used to extract new knowledge about the baking process and develop suitable measures to mitigate acrylamide in cookies.
{"title":"Numerical simulation of color and acrylamide distribution during cookie baking: Coupling nonequilibrium multiphase transport, reaction kinetics and structural deformation","authors":"Chang Chen , Mauricio Espinal-Ruiz , Alyssa Francavilla , Iris J. Joye , Maria G. Corradini","doi":"10.1016/j.jfoodeng.2025.112868","DOIUrl":"10.1016/j.jfoodeng.2025.112868","url":null,"abstract":"<div><div>Acrylamide forms in cookies as a by-product of the Maillard reaction during baking and is considered a rising food safety concern. Effectively mitigating acrylamide in cookies while maintaining desirable color traits requires a good understanding of reaction kinetics, structural characteristics and heat/moisture transfer phenomena. Baking experiments were performed at 185, 195, 205, 215, and 225°C. A mathematical model to simulate the cookie-baking process was developed using a Multiphysics approach by coupling nonequilibrium and multiphase heat and moisture transfer, reaction kinetics of acrylamide and color indexes, and structural deformation. The developed model was validated with experimental results. The model showed good predictive ability in terms of the cookie’s heating and drying profiles, acrylamide accumulation, browning and shape changes. Results from the simulation of distinct baking scenarios can be used to extract new knowledge about the baking process and develop suitable measures to mitigate acrylamide in cookies.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112868"},"PeriodicalIF":5.8,"publicationDate":"2025-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-12DOI: 10.1016/j.jfoodeng.2025.112865
Ao Zhou , Yanchun Yao , Dianbin Su , Xiaojun Meng , Huihui Xu , Lianming Xia , Weiqiao Lv , Xia Sun , Yemin Guo
Microwave drying dehydrates rapidly but is limited by uneven heating and quality loss. To tackle this challenge, a mixed material system was designed by combining Pleurotus eryngii with reusable Zingiber officinale, where Z. officinale served both as a dielectric regulator to improve thermal uniformity and as a sustained source of volatile compounds for stable composite flavor formation. Within this system, Z. officinale alleviated the dielectric responsiveness of P. eryngii, enhancing thermal uniformity by 23.1 % and reducing overheating. The enzyme activity retention rates of polyphenol oxidase and peroxidase in P. eryngii showed strong negative correlations with heat accumulation, with both correlation coefficients exceeding 0.9. Under an optimized pretreatment of 2.0 W/g for 8 min, both enzymes were efficiently inactivated, the moisture ratio declined to 68.5 %, and the pore structure was preserved. Consequently, the dried products exhibited desirable properties, with a rehydration ratio of 84.4 % and a shrinkage ratio of 91.2 %. Nutritional constituents were retained, including sugars at 114.8 mg/g, phenolics at 30.5 mg/g, and acids at 23.6 mg/g. Volatile profiling revealed the long term contribution of Z. officinale, as 86.5 % of volatile species and 64.3 % of total content were preserved even after four reuse cycles.
{"title":"Dual role of reusable Zingiber officinale in microwave synergistic drying of Pleurotus eryngii: Dielectric regulation and composite flavor formation","authors":"Ao Zhou , Yanchun Yao , Dianbin Su , Xiaojun Meng , Huihui Xu , Lianming Xia , Weiqiao Lv , Xia Sun , Yemin Guo","doi":"10.1016/j.jfoodeng.2025.112865","DOIUrl":"10.1016/j.jfoodeng.2025.112865","url":null,"abstract":"<div><div>Microwave drying dehydrates rapidly but is limited by uneven heating and quality loss. To tackle this challenge, a mixed material system was designed by combining <em>Pleurotus eryngii</em> with reusable <em>Zingiber officinale</em>, where <em>Z</em>. <em>officinale</em> served both as a dielectric regulator to improve thermal uniformity and as a sustained source of volatile compounds for stable composite flavor formation. Within this system, <em>Z. officinale</em> alleviated the dielectric responsiveness of <em>P. eryngii</em>, enhancing thermal uniformity by 23.1 % and reducing overheating. The enzyme activity retention rates of polyphenol oxidase and peroxidase in <em>P. eryngii</em> showed strong negative correlations with heat accumulation, with both correlation coefficients exceeding 0.9. Under an optimized pretreatment of 2.0 W/g for 8 min, both enzymes were efficiently inactivated, the moisture ratio declined to 68.5 %, and the pore structure was preserved. Consequently, the dried products exhibited desirable properties, with a rehydration ratio of 84.4 % and a shrinkage ratio of 91.2 %. Nutritional constituents were retained, including sugars at 114.8 mg/g, phenolics at 30.5 mg/g, and acids at 23.6 mg/g. Volatile profiling revealed the long term contribution of <em>Z. officinale</em>, as 86.5 % of volatile species and 64.3 % of total content were preserved even after four reuse cycles.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112865"},"PeriodicalIF":5.8,"publicationDate":"2025-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500039","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-11DOI: 10.1016/j.jfoodeng.2025.112861
Gwenaëlle Verbrugghe , Hayat Benkhelifa , Steven Duret , Halima Morin , Sandra Martin-Latil , Fatou-Toutie Ndoye
This study focuses on frozen raspberries, a product highly susceptible to freeze-induced damage yet widely used in the food industry, by examining the combined effects of freezing and frozen storage conditions on their microstructure and quality. Two freezing rates (fast and slow) and three storage temperatures (−5 °C, −12 °C, and −18 °C) were evaluated over a six-month storage period. Prior to freezing, the raspberries’ cellular structure and thermophysical properties were characterized. Throughout freezing and storage, microstructural changes were monitored using X-ray micro-computed tomography. After thawing, texture and drip loss were measured to assess quality deterioration. The results demonstrated that fast freezing better preserves raspberry microstructure, inducing fewer structural changes compared to slow freezing. Conversely, higher storage temperatures promoted recrystallization, resulting in increased structural degradation. The growth of larger ice crystals caused more extensive damage to cell walls and vacuoles, leading to greater drip loss, reduced turgidity, and diminished firmness upon thawing. Importantly, the study highlights a synergistic effect between freezing rate and storage temperature on microstructural evolution. Ice crystals in slowly frozen raspberries were more prone to recrystallization regardless of storage temperature, whereas fast freezing combined with lower storage temperatures effectively maintained smaller ice crystal sizes and better structural integrity. Overall, these findings underscore the critical role of controlling both freezing and storage parameters to minimize microstructural alterations and ensure optimal quality of frozen raspberries throughout the cold chain, for both consumers and industry stakeholders.
{"title":"Insight into the relationships between microstructure development and quality changes in frozen stored raspberries","authors":"Gwenaëlle Verbrugghe , Hayat Benkhelifa , Steven Duret , Halima Morin , Sandra Martin-Latil , Fatou-Toutie Ndoye","doi":"10.1016/j.jfoodeng.2025.112861","DOIUrl":"10.1016/j.jfoodeng.2025.112861","url":null,"abstract":"<div><div>This study focuses on frozen raspberries, a product highly susceptible to freeze-induced damage yet widely used in the food industry, by examining the combined effects of freezing and frozen storage conditions on their microstructure and quality. Two freezing rates (fast and slow) and three storage temperatures (−5 °C, −12 °C, and −18 °C) were evaluated over a six-month storage period. Prior to freezing, the raspberries’ cellular structure and thermophysical properties were characterized. Throughout freezing and storage, microstructural changes were monitored using X-ray micro-computed tomography. After thawing, texture and drip loss were measured to assess quality deterioration. The results demonstrated that fast freezing better preserves raspberry microstructure, inducing fewer structural changes compared to slow freezing. Conversely, higher storage temperatures promoted recrystallization, resulting in increased structural degradation. The growth of larger ice crystals caused more extensive damage to cell walls and vacuoles, leading to greater drip loss, reduced turgidity, and diminished firmness upon thawing. Importantly, the study highlights a synergistic effect between freezing rate and storage temperature on microstructural evolution. Ice crystals in slowly frozen raspberries were more prone to recrystallization regardless of storage temperature, whereas fast freezing combined with lower storage temperatures effectively maintained smaller ice crystal sizes and better structural integrity. Overall, these findings underscore the critical role of controlling both freezing and storage parameters to minimize microstructural alterations and ensure optimal quality of frozen raspberries throughout the cold chain, for both consumers and industry stakeholders.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112861"},"PeriodicalIF":5.8,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145518992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-11DOI: 10.1016/j.jfoodeng.2025.112866
Esther Guerra-Rodríguez , Patricia Cazón , Santiago P. Aubourg , Manuel Vázquez
High pressure processing (HPP) is a promising technology for improving food safety and extending shelf life. This study examined the effects of HPP (150 MPa, 2 min) followed by frozen storage at −10, −18, or −30 °C on the texture and colour of European hake (Merluccius merluccius) over 12 months. Texture parameters (toughness and firmness) were assessed in raw and cooked samples, along with instrumental colour (L∗, a∗, b∗). Results showed that storage time generally increased toughness and firmness, though this trend stabilized or reversed after 6 months. Lower storage temperatures, particularly −30 °C, better preserved textural properties. HPP-treated fish showed higher initial toughness and firmness, suggesting enhanced structural integrity and improved texture retention during storage. Colour stability was also greater in HPP-treated samples, with reduced discoloration and better maintenance of lightness (L∗) over time. Overall, combining HPP with storage at −18 or −30 °C effectively preserves both the structural and visual quality of frozen hake, offering a promising strategy for shelf-life extension.
{"title":"Kinetic modelling of texture and colour changes in frozen fish: effect of high pressure processing as a pre-freezing treatment","authors":"Esther Guerra-Rodríguez , Patricia Cazón , Santiago P. Aubourg , Manuel Vázquez","doi":"10.1016/j.jfoodeng.2025.112866","DOIUrl":"10.1016/j.jfoodeng.2025.112866","url":null,"abstract":"<div><div>High pressure processing (HPP) is a promising technology for improving food safety and extending shelf life. This study examined the effects of HPP (150 MPa, 2 min) followed by frozen storage at −10, −18, or −30 °C on the texture and colour of European hake (<em>Merluccius merluccius</em>) over 12 months. Texture parameters (toughness and firmness) were assessed in raw and cooked samples, along with instrumental colour (L∗, a∗, b∗). Results showed that storage time generally increased toughness and firmness, though this trend stabilized or reversed after 6 months. Lower storage temperatures, particularly −30 °C, better preserved textural properties. HPP-treated fish showed higher initial toughness and firmness, suggesting enhanced structural integrity and improved texture retention during storage. Colour stability was also greater in HPP-treated samples, with reduced discoloration and better maintenance of lightness (L∗) over time. Overall, combining HPP with storage at −18 or −30 °C effectively preserves both the structural and visual quality of frozen hake, offering a promising strategy for shelf-life extension.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112866"},"PeriodicalIF":5.8,"publicationDate":"2025-11-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145518995","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-10DOI: 10.1016/j.jfoodeng.2025.112862
Xiaorong Sun , Liyi Chen , Haoyue Zhang , Chonghao Bi , Cuiling Liu , Aoxue Qie , Kun Zhao , Shanzhe Zhang , Xuecong Liu
Different external conditions in the aqueous phase have a significant impact on the adsorption behavior of β-cyclodextrin (β-CD) at oil-water interfaces, the issues of real-time monitoring of the micrometer-scale adsorption behavior remain unexplored under non-destructive conditions. In this study, a multi-technique method ranging from data and experimental simulation to actual testing was adopted. By utilizing molecular docking, quartz crystal microbalance with dissipation (QCM-D) and oblique-incidence reflectivity difference (OIRD), the competitive and ionic effects were characterized under three different external conditions (Sodium caseinate, Tween 20 and NaCl of 1 g/100 mL). The multiscale properties of β-CD adsorption behavior at the oil-water interface detected using the combination of simulation methods and advanced characterization techniques, especially OIRD, are helpful in improving our understanding of the preparation of Pickering emulsions.
{"title":"Multiscale characterization of the adsorption behavior at oil-water interface of β-cyclodextrin","authors":"Xiaorong Sun , Liyi Chen , Haoyue Zhang , Chonghao Bi , Cuiling Liu , Aoxue Qie , Kun Zhao , Shanzhe Zhang , Xuecong Liu","doi":"10.1016/j.jfoodeng.2025.112862","DOIUrl":"10.1016/j.jfoodeng.2025.112862","url":null,"abstract":"<div><div>Different external conditions in the aqueous phase have a significant impact on the adsorption behavior of β-cyclodextrin (β-CD) at oil-water interfaces, the issues of real-time monitoring of the micrometer-scale adsorption behavior remain unexplored under non-destructive conditions. In this study, a multi-technique method ranging from data and experimental simulation to actual testing was adopted. By utilizing molecular docking, quartz crystal microbalance with dissipation (QCM-D) and oblique-incidence reflectivity difference (OIRD), the competitive and ionic effects were characterized under three different external conditions (Sodium caseinate, Tween 20 and NaCl of 1 g/100 mL). The multiscale properties of β-CD adsorption behavior at the oil-water interface detected using the combination of simulation methods and advanced characterization techniques, especially OIRD, are helpful in improving our understanding of the preparation of Pickering emulsions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112862"},"PeriodicalIF":5.8,"publicationDate":"2025-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145500040","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-08DOI: 10.1016/j.jfoodeng.2025.112863
Yifan Qin , Xiao Dong Chen , Haixuan Sun , Aibing Yu , Yingwen Wu , Jie Xiao
Existing 1D digestion models have difficulty in accurately capturing in vivo digestive behavior due to the over-simplification of intestinal physiological characteristics. 3D Computational Fluid Dynamics (CFD) models, though capable of describing those characteristics, are computationally demanding. This study presents an efficient methodology for developing a physiologically sound 1D intestinal digestion model by combining 3D CFD simulations and data-driven techniques. The modelling workflow was demonstrated through an example incorporating three Key Physiological Factors (KPFs): duodenal posture, gastric acid concentration and peristaltic velocity. Firstly, in silico experiments were designed by hybrid sampling of the design space of KPFs, and carried out by solving 3D CFD models considering KPFs. The sequential outputs generated were then coupled into a 1D intestinal digestion model (that neglects KPFs) via a Recurrent Neural Network (RNN). The new 1D model was further integrated with an established blood glucose-insulin interaction model to build a physiologically based glycemic prediction system. The quantitative influences of physiological variations on digestion rate and blood glucose evolution were systematically explored, highlighting the significance of the proposed modelling strategy.
{"title":"How physiology influences starch digestion: An integrated Computational Fluid Dynamics-machine learning development framework for an intestinal lumped parameter model","authors":"Yifan Qin , Xiao Dong Chen , Haixuan Sun , Aibing Yu , Yingwen Wu , Jie Xiao","doi":"10.1016/j.jfoodeng.2025.112863","DOIUrl":"10.1016/j.jfoodeng.2025.112863","url":null,"abstract":"<div><div>Existing 1D digestion models have difficulty in accurately capturing <em>in vivo</em> digestive behavior due to the over-simplification of intestinal physiological characteristics. 3D Computational Fluid Dynamics (CFD) models, though capable of describing those characteristics, are computationally demanding. This study presents an efficient methodology for developing a physiologically sound 1D intestinal digestion model by combining 3D CFD simulations and data-driven techniques. The modelling workflow was demonstrated through an example incorporating three Key Physiological Factors (KPFs): duodenal posture, gastric acid concentration and peristaltic velocity. Firstly, in silico experiments were designed by hybrid sampling of the design space of KPFs, and carried out by solving 3D CFD models considering KPFs. The sequential outputs generated were then coupled into a 1D intestinal digestion model (that neglects KPFs) via a Recurrent Neural Network (RNN). The new 1D model was further integrated with an established blood glucose-insulin interaction model to build a physiologically based glycemic prediction system. The quantitative influences of physiological variations on digestion rate and blood glucose evolution were systematically explored, highlighting the significance of the proposed modelling strategy.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112863"},"PeriodicalIF":5.8,"publicationDate":"2025-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145518993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-04DOI: 10.1016/j.jfoodeng.2025.112852
Xinyu Wei , Limin Cheng , Wenchao Liu , Zhenbin Liu , Chaofan Guo , Linlin Li , Weiwei Cao , Xu Duan , Guangyue Ren , Weihua Guo , Wei Chen , Lifeng Pan
This study investigates the synergistic modulation of rheological and intermolecular interactions properties in starch-butter-whey protein composites for enhanced 3D food printing precision. By systematically varying butter-to-whey protein (WP) ratios (8:1 to 12:3), nine formulations (C1-C9) were characterized. Rheological analysis revealed that specific ratios critically influence network formation: high WP content (e.g., C6) increased viscosity but reduced structural stability under dynamic stress, while high butter content (e.g., C7) promoted the formation of a fat crystal network acting as a filler, significantly elevating storage (G′) and loss (G″) moduli, indicating superior structural integrity and elasticity (low tan δ). RVA and DSC analyses further demonstrated how butter and WP competitively influence gelatinization behavior and thermal transitions, impacting paste stability. FTIR and protein secondary structure analysis confirmed molecular-level interactions, linking enhanced β-sheet content and specific spectral shifts (e.g., intensified 1740 cm−1 peak) in optimal formulations like C7 (12g butter:1g WP) to improved network strength. Consequently, C7 exhibited the highest printing accuracy and stability, demonstrating that precise butter-WP ratio control synergistically optimizes extrudability and shape fidelity.
{"title":"Leveraging butter-whey protein interactions to engineer starch-based inks for high-fidelity 3D food printing","authors":"Xinyu Wei , Limin Cheng , Wenchao Liu , Zhenbin Liu , Chaofan Guo , Linlin Li , Weiwei Cao , Xu Duan , Guangyue Ren , Weihua Guo , Wei Chen , Lifeng Pan","doi":"10.1016/j.jfoodeng.2025.112852","DOIUrl":"10.1016/j.jfoodeng.2025.112852","url":null,"abstract":"<div><div>This study investigates the synergistic modulation of rheological and intermolecular interactions properties in starch-butter-whey protein composites for enhanced 3D food printing precision. By systematically varying butter-to-whey protein (WP) ratios (8:1 to 12:3), nine formulations (C1-C9) were characterized. Rheological analysis revealed that specific ratios critically influence network formation: high WP content (e.g., C6) increased viscosity but reduced structural stability under dynamic stress, while high butter content (e.g., C7) promoted the formation of a fat crystal network acting as a filler, significantly elevating storage (<em>G</em>′) and loss (<em>G</em>″) moduli, indicating superior structural integrity and elasticity (low tan δ). RVA and DSC analyses further demonstrated how butter and WP competitively influence gelatinization behavior and thermal transitions, impacting paste stability. FTIR and protein secondary structure analysis confirmed molecular-level interactions, linking enhanced <em>β</em>-sheet content and specific spectral shifts (e.g., intensified 1740 cm<sup>−1</sup> peak) in optimal formulations like C7 (12g butter:1g WP) to improved network strength. Consequently, C7 exhibited the highest printing accuracy and stability, demonstrating that precise butter-WP ratio control synergistically optimizes extrudability and shape fidelity.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"407 ","pages":"Article 112852"},"PeriodicalIF":5.8,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463473","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-04DOI: 10.1016/j.jfoodeng.2025.112859
Xue Dong , Jingjing Wang , Peng Wu , Cordelia Selomulya , Yong Wang , Xiao Dong Chen
Understanding how different protein sources influence digestion is critical for optimizing infant formula design. While gastric clot formation is known to modulate digestion kinetics in infants, the specific impact of protein origin on this process remains poorly understood. In this study, we present a novel dynamic in vitro infant stomach-duodenum digestion system (DIS-II) that, for the first time, reproduces key physiological features of the gastrointestinal tract of young children, including anatomical configuration, pH gradients, peristaltic motion, and gastric emptying behavior. Using DIS-II system, we investigated the digestion dynamics of four commercial powdered formulas: concentrated whole cow milk (CWCM), skimmed cow milk (CM), goat milk (GM), and soy milk (SM). After 30 min of gastric digestion (from 142 g of reconstituted milk), visible clot formation occurred in CWCM (40.3 g), CM (28.8 g), and GM (14.3 g), while SM showed no visible clotting. Clot mass declined over time due to mechanical disruption, gastric emptying, and proteolysis. Rheological measurements indicated that CWCM formed the most rigid and viscous clots, exhibiting higher shear modulus and viscosity than those from CM and GM. Despite similar half-emptying times across all formulas (71–77 min), GM and SM exhibited faster gastric emptying at later stages (>90 min). Proteolysis was most efficient in GM (72.0 %) and CM (71.0 %), followed by SM (61.1 %) and CWCM (54.6 %). Lipolysis, assessed via free fatty acid (FFA) release, followed the trend SM (0.39 g/g fat) > GM (0.32 g/g fat) > CM (0.28 g/g fat) > CWCM (0.25 g/g fat), likely due to the degree of lipid entrapment within the clots, which limited enzyme-lipid interaction. This study is the first to comprehensively model the dynamic interplay between gastric clot formation and digestive kinetics using an infant-specific in vitro system. These findings emphasize the critical role of gastric clot formation in regulating digestive kinetics and highlight the need to further explore how protein sources affect nutrient absorption in infants.
{"title":"Unraveling the role of gastric clots in proteolysis and lipolysis kinetics: Insights from a novel in vitro dynamic infant digestion system for animal and plant-based formulas","authors":"Xue Dong , Jingjing Wang , Peng Wu , Cordelia Selomulya , Yong Wang , Xiao Dong Chen","doi":"10.1016/j.jfoodeng.2025.112859","DOIUrl":"10.1016/j.jfoodeng.2025.112859","url":null,"abstract":"<div><div>Understanding how different protein sources influence digestion is critical for optimizing infant formula design. While gastric clot formation is known to modulate digestion kinetics in infants, the specific impact of protein origin on this process remains poorly understood. In this study, we present a novel dynamic <em>in vitro</em> infant stomach-duodenum digestion system (DIS-II) that, for the first time, reproduces key physiological features of the gastrointestinal tract of young children, including anatomical configuration, pH gradients, peristaltic motion, and gastric emptying behavior. Using DIS-II system, we investigated the digestion dynamics of four commercial powdered formulas: concentrated whole cow milk (CWCM), skimmed cow milk (CM), goat milk (GM), and soy milk (SM). After 30 min of gastric digestion (from 142 g of reconstituted milk), visible clot formation occurred in CWCM (40.3 g), CM (28.8 g), and GM (14.3 g), while SM showed no visible clotting. Clot mass declined over time due to mechanical disruption, gastric emptying, and proteolysis. Rheological measurements indicated that CWCM formed the most rigid and viscous clots, exhibiting higher shear modulus and viscosity than those from CM and GM. Despite similar half-emptying times across all formulas (71–77 min), GM and SM exhibited faster gastric emptying at later stages (>90 min). Proteolysis was most efficient in GM (72.0 %) and CM (71.0 %), followed by SM (61.1 %) and CWCM (54.6 %). Lipolysis, assessed via free fatty acid (FFA) release, followed the trend SM (0.39 g/g fat) > GM (0.32 g/g fat) > CM (0.28 g/g fat) > CWCM (0.25 g/g fat), likely due to the degree of lipid entrapment within the clots, which limited enzyme-lipid interaction. This study is the first to comprehensively model the dynamic interplay between gastric clot formation and digestive kinetics using an infant-specific <em>in vitro</em> system. These findings emphasize the critical role of gastric clot formation in regulating digestive kinetics and highlight the need to further explore how protein sources affect nutrient absorption in infants.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"407 ","pages":"Article 112859"},"PeriodicalIF":5.8,"publicationDate":"2025-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-11-03DOI: 10.1016/j.jfoodeng.2025.112829
Eleni P. Kalogianni, Paraskevi Tzika, Despoina Georgiou
Enzyme assisted oil extraction (EAOE) is a green scalable method to recover oil from marine products and byproducts alike. In EAOE enzymes are used in order to break the cell walls and release the oil entrapped in the cells and facilitate extraction. Besides the positive aspects of EAOE both the enzymes and the products of their reaction adsorb at the interface and often the literature refers to emulsification problems and demulsification actions to improve oil recovery. Since interfacially active molecules come into play the interfacial properties should play a significant role in oil recovery. This work aims to shed more light on the effect of interfacial phenomena on oil recovery. As an example, EAOE from Nototodarus sloanii by-products is performed using Alcalase®, oil recovery is determined as a function of enzyme contact time, whereas the of oil droplet size and distribution within the by-products-enzyme medium is examined via Confocal Lazer Microscopy. To understand the changes in oil droplet distribution and oil recovery the competitive adsorption of surface active species and the enzyme as well as the mechanical properties of the interface the dynamic interfacial tension at the oil water interface is determined under static conditions and after mechanical deformations within the linear viscoelastic regime. It is found that there is a correlation between the interfacial properties and oil recovery which could explain the changes in oil recovery as a function of enzyme action time.
{"title":"Enzyme assisted oil extraction from fishery by products: insight gained from interfacial phenomena","authors":"Eleni P. Kalogianni, Paraskevi Tzika, Despoina Georgiou","doi":"10.1016/j.jfoodeng.2025.112829","DOIUrl":"10.1016/j.jfoodeng.2025.112829","url":null,"abstract":"<div><div>Enzyme assisted oil extraction (EAOE) is a green scalable method to recover oil from marine products and byproducts alike. In EAOE enzymes are used in order to break the cell walls and release the oil entrapped in the cells and facilitate extraction. Besides the positive aspects of EAOE both the enzymes and the products of their reaction adsorb at the interface and often the literature refers to emulsification problems and demulsification actions to improve oil recovery. Since interfacially active molecules come into play the interfacial properties should play a significant role in oil recovery. This work aims to shed more light on the effect of interfacial phenomena on oil recovery. As an example, EAOE from <em>Nototodarus sloanii</em> by-products is performed using Alcalase®, oil recovery is determined as a function of enzyme contact time, whereas the of oil droplet size and distribution within the by-products-enzyme medium is examined via Confocal Lazer Microscopy. To understand the changes in oil droplet distribution and oil recovery the competitive adsorption of surface active species and the enzyme as well as the mechanical properties of the interface the dynamic interfacial tension at the oil water interface is determined under static conditions and after mechanical deformations within the linear viscoelastic regime. It is found that there is a correlation between the interfacial properties and oil recovery which could explain the changes in oil recovery as a function of enzyme action time.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"407 ","pages":"Article 112829"},"PeriodicalIF":5.8,"publicationDate":"2025-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145463474","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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