In this study, a coupled model integrating flow, temperature, phase separation, fibre alignment, and wall-slip has been developed to elucidate the complex behaviour observed during high moisture extrusion (HME) fibre formation. By departing from previous high-resolution approaches, the model uses a mean-field simplification to conveniently address wall-slip, thus avoiding the numerical intractability associated with resolving microscopic phases through solving the full Cahn-Hilliard equations. The critical simulation parameters are justified through prior studies and microscopy data and may to a certain extent be quantifiable from dead-stop experiments. The model can capture key qualitative features of HME, including the spatial distribution of fibres in the cooling die and their orientation, as observed in microscopy. Moreover, the model explains a potential delicate interplay between die cooling, phase separation/syneresis and protein melt flow characteristics. The study identifies extensional and pre-cooling die orientation of fibres as promising avenues for future model refinement.
{"title":"A mean-field phase separation model enabling the coupling of non-isothermal flow phenomena with fibre formation in high-moisture extrusion of meat analogues","authors":"Erik Kaunisto , Camilla Öhgren , Niklas Lorén , Mats Stading","doi":"10.1016/j.jfoodeng.2026.112972","DOIUrl":"10.1016/j.jfoodeng.2026.112972","url":null,"abstract":"<div><div>In this study, a coupled model integrating flow, temperature, phase separation, fibre alignment, and wall-slip has been developed to elucidate the complex behaviour observed during high moisture extrusion (HME) fibre formation. By departing from previous high-resolution approaches, the model uses a mean-field simplification to conveniently address wall-slip, thus avoiding the numerical intractability associated with resolving microscopic phases through solving the full Cahn-Hilliard equations. The critical simulation parameters are justified through prior studies and microscopy data and may to a certain extent be quantifiable from dead-stop experiments. The model can capture key qualitative features of HME, including the spatial distribution of fibres in the cooling die and their orientation, as observed in microscopy. Moreover, the model explains a potential delicate interplay between die cooling, phase separation/syneresis and protein melt flow characteristics. The study identifies extensional and pre-cooling die orientation of fibres as promising avenues for future model refinement.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112972"},"PeriodicalIF":5.8,"publicationDate":"2026-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145924289","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 : 2026-01-06DOI: 10.1016/j.jfoodeng.2026.112964
Changhao Liu , Zhicen Liu , Yunfan Tong, Ming Chen, Yue Zhang
Phosphatidylserine (PS) is a vital phospholipid with broad applications in food, cosmetic, and pharmaceutical industries. To overcome the limitations of free phospholipase D (PLD), such as high cost, poor stability, and non-reusability, we developed a novel bilayer immobilization strategy using amino-functionalized magnetic nanoparticles. Magnetic Fe3O4 nanoparticles were sequentially modified with tannic acid (TA) and 3-aminopropyltriethoxysilane (APTES), and genipin (Gnp) was employed as a biocompatible crosslinker to immobilize PLD via combined adsorption and covalent binding. Structural and functional characterization via SEM, FTIR, XRD, and TGA confirmed successful carrier modification and stable enzyme attachment. The optimized immobilized enzyme (Fe3O4@TA-APTES-Gnp-PLD) exhibited significantly enhanced catalytic performance. Under optimized reaction conditions, it achieved a PS conversion rate 11.27-fold higher than that of free PLD in a Pickering emulsion system, and 7.7-fold higher in a conventional two-phase system. The immobilized PLD also demonstrated excellent operational stability, retaining over 77 % of its initial activity after six consecutive reaction cycles, and 73 % after 12 days of storage at 4 °C. This work presents a sustainable, efficient, and reusable biocatalytic platform for PS synthesis, with strong potential for industrial-scale phospholipid production.
{"title":"Phosphatidylserine synthesis via bilayer PLD in pickering emulsion","authors":"Changhao Liu , Zhicen Liu , Yunfan Tong, Ming Chen, Yue Zhang","doi":"10.1016/j.jfoodeng.2026.112964","DOIUrl":"10.1016/j.jfoodeng.2026.112964","url":null,"abstract":"<div><div>Phosphatidylserine (PS) is a vital phospholipid with broad applications in food, cosmetic, and pharmaceutical industries. To overcome the limitations of free phospholipase D (PLD), such as high cost, poor stability, and non-reusability, we developed a novel bilayer immobilization strategy using amino-functionalized magnetic nanoparticles. Magnetic Fe<sub>3</sub>O<sub>4</sub> nanoparticles were sequentially modified with tannic acid (TA) and 3-aminopropyltriethoxysilane (APTES), and genipin (Gnp) was employed as a biocompatible crosslinker to immobilize PLD via combined adsorption and covalent binding. Structural and functional characterization via SEM, FTIR, XRD, and TGA confirmed successful carrier modification and stable enzyme attachment. The optimized immobilized enzyme (Fe<sub>3</sub>O<sub>4</sub>@TA-APTES-Gnp-PLD) exhibited significantly enhanced catalytic performance. Under optimized reaction conditions, it achieved a PS conversion rate 11.27-fold higher than that of free PLD in a Pickering emulsion system, and 7.7-fold higher in a conventional two-phase system. The immobilized PLD also demonstrated excellent operational stability, retaining over 77 % of its initial activity after six consecutive reaction cycles, and 73 % after 12 days of storage at 4 °C. This work presents a sustainable, efficient, and reusable biocatalytic platform for PS synthesis, with strong potential for industrial-scale phospholipid production.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112964"},"PeriodicalIF":5.8,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922462","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 : 2026-01-06DOI: 10.1016/j.jfoodeng.2026.112971
Yan Li , Wanlinhao Wei , Yingying Sui , Olayemi Eyituoyo Dudu , Wentao Liu , Mingrui Zhang , Jinju Cheng , Yujun Jiang
To investigate the effects of glycosylated covalent complexes and 12-hydroxystearic acid (12-HSA) on the properties of oleogel-structured high internal phase emulsions (OGHEs), this study prepared OGHEs with varying 12-HSA concentrations (0 %, 1 %, 3 %, 5 %, and 7 %) using 1.5 % sodium caseinate (SC) or conjugates of SC and carboxymethyl chitosan (SC-CMCS) as emulsifiers. A systematic evaluation was conducted on their droplet size, zeta potential, interfacial adsorbed protein content, rheological properties, stability, curcumin encapsulation efficiency, and in vitro digestion performance. Results showed that SC-CMCS-stabilized OGHEs exhibited significantly superior apparent viscosity and elastic modulus (with G′ consistently greater than G'') compared to SC-stabilized OGHEs. The elastic modulus (G′) reached its maximum at 7 % 12-HSA, accompanied by a smaller initial droplet size (8.02 ± 0.17 μm) and more uniform distribution. Confocal laser scanning microscopy (CLSM) revealed a dual-stabilization structure consisting of oil droplets and a fibrous network, while differential scanning calorimetry (DSC) confirmed enhanced thermodynamic stability. Meanwhile, SC-CMCS-stabilized OGHEs with high 12-HSA concentrations demonstrated markedly improved thermal stability, freeze-thaw stability, and lipid oxidation stability. After 28 d of storage, their particle size increased only to 11.88 ± 0.79 μm, and the curcumin encapsulation efficiency significantly rose to 95.85 ± 0.31 %, with a retention rate of 96.32 ± 0.38 % after 12 d of storage. These results indicate that the synergistic interaction between SC-CMCS and 12-HSA comprehensively enhances the functionality of OGHEs, providing theoretical support for the development of carriers for active ingredients in functional foods.
{"title":"Effect of 12-HSA concentration on the physicochemical properties, stability, and curcumin bioavailability of ultrasound-assisted enzymatically glycosylated casein-stabilized oleogel-structured emulsions","authors":"Yan Li , Wanlinhao Wei , Yingying Sui , Olayemi Eyituoyo Dudu , Wentao Liu , Mingrui Zhang , Jinju Cheng , Yujun Jiang","doi":"10.1016/j.jfoodeng.2026.112971","DOIUrl":"10.1016/j.jfoodeng.2026.112971","url":null,"abstract":"<div><div>To investigate the effects of glycosylated covalent complexes and 12-hydroxystearic acid (12-HSA) on the properties of oleogel-structured high internal phase emulsions (OGHEs), this study prepared OGHEs with varying 12-HSA concentrations (0 %, 1 %, 3 %, 5 %, and 7 %) using 1.5 % sodium caseinate (SC) or conjugates of SC and carboxymethyl chitosan (SC-CMCS) as emulsifiers. A systematic evaluation was conducted on their droplet size, zeta potential, interfacial adsorbed protein content, rheological properties, stability, curcumin encapsulation efficiency, and in vitro digestion performance. Results showed that SC-CMCS-stabilized OGHEs exhibited significantly superior apparent viscosity and elastic modulus (with G′ consistently greater than G'') compared to SC-stabilized OGHEs. The elastic modulus (G′) reached its maximum at 7 % 12-HSA, accompanied by a smaller initial droplet size (8.02 ± 0.17 μm) and more uniform distribution. Confocal laser scanning microscopy (CLSM) revealed a dual-stabilization structure consisting of oil droplets and a fibrous network, while differential scanning calorimetry (DSC) confirmed enhanced thermodynamic stability. Meanwhile, SC-CMCS-stabilized OGHEs with high 12-HSA concentrations demonstrated markedly improved thermal stability, freeze-thaw stability, and lipid oxidation stability. After 28 d of storage, their particle size increased only to 11.88 ± 0.79 μm, and the curcumin encapsulation efficiency significantly rose to 95.85 ± 0.31 %, with a retention rate of 96.32 ± 0.38 % after 12 d of storage. These results indicate that the synergistic interaction between SC-CMCS and 12-HSA comprehensively enhances the functionality of OGHEs, providing theoretical support for the development of carriers for active ingredients in functional foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112971"},"PeriodicalIF":5.8,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145924274","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}
Sucrose crystallization is a key stage in sugar production, where control of the supersaturation coefficient (SS) and dry substance content (DS) is critical for product quality and energy efficiency. Direct online monitoring of these parameters remains challenging. This paper proposes a soft sensor based on a five-layer multilayer perceptron (MLP) for simultaneous prediction of SS and DS. The model utilizes three easily measurable input parameters: boiling point temperature of pure water, boiling point elevation (BPE), and the estimated purity of the intercrystalline solution. Training was performed using the RMSProp algorithm on an extensive dataset of experimental data. The developed model demonstrated superior accuracy, with a mean relative error of 1.0 % for SS and 0.49 % for DS, which is 2.1–7.0 times more accurate than state-of-the-art alternatives. An architecture for an automatic control system integrating the developed soft sensor for real-time closed-loop control is presented. Our results show that the proposed approach is a highly effective solution for automating and optimizing the massecuite boiling process.
{"title":"Development of a high-accuracy multilayer perceptron-based soft sensor for real-time monitoring of supersaturation and dry substance content in vacuum pan crystallization","authors":"S.M. Petrov , D.V. Arapov , V.A. Kuritsyn , N.M. Podgornova","doi":"10.1016/j.jfoodeng.2026.112966","DOIUrl":"10.1016/j.jfoodeng.2026.112966","url":null,"abstract":"<div><div>Sucrose crystallization is a key stage in sugar production, where control of the supersaturation coefficient (<em>SS</em>) and dry substance content (<em>DS</em>) is critical for product quality and energy efficiency. Direct online monitoring of these parameters remains challenging. This paper proposes a soft sensor based on a five-layer multilayer perceptron (MLP) for simultaneous prediction of <em>SS</em> and <em>DS</em>. The model utilizes three easily measurable input parameters: boiling point temperature of pure water, boiling point elevation (BPE), and the estimated purity of the intercrystalline solution. Training was performed using the RMSProp algorithm on an extensive dataset of experimental data. The developed model demonstrated superior accuracy, with a mean relative error of 1.0 % for <em>SS</em> and 0.49 % for <em>DS</em>, which is 2.1–7.0 times more accurate than state-of-the-art alternatives. An architecture for an automatic control system integrating the developed soft sensor for real-time closed-loop control is presented. Our results show that the proposed approach is a highly effective solution for automating and optimizing the massecuite boiling process.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112966"},"PeriodicalIF":5.8,"publicationDate":"2026-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145924288","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 : 2026-01-05DOI: 10.1016/j.jfoodeng.2026.112967
Maja Musse , Isabelle Gimbert , Yves Diascorn , Stéphane Quellec , Sylvain Challois , Craig B Faulds , Tiphaine Lucas
This study addresses circular approaches to reuse food surpluses and losses, focusing on starchy products like bread that are fermented by fungi to produce a nutrient-rich biomass. Traditional methods have evaluated fungal growth at a macro scale, but improving the processing of heterogeneous substrates, such as highly porous ones, requires detailed insight into local fungal activity and growth. Magnetic Resonance Imaging (MRI) offers a unique advantage by simultaneously capturing morphological details and water distribution. The present work aimed to assess MRI as a non-destructive, non-invasive tool for monitoring spatial and temporal changes in biomass during solid-state fermentation (SSF) of bread slices with Pleurotus ostreatus. MRI protocols were developed to measure morphological changes and map transverse NMR relaxation times. MRI data were validated against conventional measurements of water content and dry matter, with further evaluation through fibre and protein analyses to determine added nutritional value.
Bread was shown to be a suitable substrate for cultivating fungi, producing a nutritionally-valuable biomass rich in soluble fibre and changes in some amino acid composition. T2 relaxation was an effective focus to monitor mycelial growth through association to mycelial hydrolysis and water content distribution. T2 mapping revealed significant heterogeneities in the bread, which persisted long under experimental conditions employed (approximatively one month). While the observed changes were at the macroscopic level, future microscale investigations using multi-exponential T2 could help isolate fungal signals and enable quantitative biomass assessment.
{"title":"Surplus bread fermentation by Pleurotus ostreatus monitored by magnetic resonance imaging","authors":"Maja Musse , Isabelle Gimbert , Yves Diascorn , Stéphane Quellec , Sylvain Challois , Craig B Faulds , Tiphaine Lucas","doi":"10.1016/j.jfoodeng.2026.112967","DOIUrl":"10.1016/j.jfoodeng.2026.112967","url":null,"abstract":"<div><div>This study addresses circular approaches to reuse food surpluses and losses, focusing on starchy products like bread that are fermented by fungi to produce a nutrient-rich biomass. Traditional methods have evaluated fungal growth at a macro scale, but improving the processing of heterogeneous substrates, such as highly porous ones, requires detailed insight into local fungal activity and growth. Magnetic Resonance Imaging (MRI) offers a unique advantage by simultaneously capturing morphological details and water distribution. The present work aimed to assess MRI as a non-destructive, non-invasive tool for monitoring spatial and temporal changes in biomass during solid-state fermentation (SSF) of bread slices with <em>Pleurotus ostreatus</em>. MRI protocols were developed to measure morphological changes and map transverse NMR relaxation times. MRI data were validated against conventional measurements of water content and dry matter, with further evaluation through fibre and protein analyses to determine added nutritional value.</div><div>Bread was shown to be a suitable substrate for cultivating fungi, producing a nutritionally-valuable biomass rich in soluble fibre and changes in some amino acid composition. T<sub>2</sub> relaxation was an effective focus to monitor mycelial growth through association to mycelial hydrolysis and water content distribution. T<sub>2</sub> mapping revealed significant heterogeneities in the bread, which persisted long under experimental conditions employed (approximatively one month). While the observed changes were at the macroscopic level, future microscale investigations using multi-exponential T<sub>2</sub> could help isolate fungal signals and enable quantitative biomass assessment.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112967"},"PeriodicalIF":5.8,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975542","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 : 2026-01-05DOI: 10.1016/j.jfoodeng.2025.112961
Jennifer Frank , Laura Maria Sieben , Nora Alina Topp , Jörg Hinrichs , Reinhard Kohlus
By producing a storable intermediate during cheese processing by drying new flexibility is gained. Thereby, cheese can be produced detached from the production of intermediate granules and whey. The dairy gel granules tend to agglomerate without agitation and oil-out or plasticise at high temperatures making them a highly challenging product for drying. Contact drying in a modified Lödige ploughshare mixer was performed due to the possibility to apply sufficient agitation and to operate under vacuum. A design of experiments with varying granule types and jacket temperatures was performed and different responses analysed regarding drying efficiency. A higher drying temperature resulted in higher drying rates and consequently lower final moisture contents and aW values. For more insight into the drying process, two different in-line measurement techniques were installed and calibrated for monitoring of the moisture content. While the capacitive moisture measurement could not be calibrated, the near-infrared spectroscopy was successfully calibrated with a data selection via partial least squares regression with 2nd derivative pre-processing and seven factors as a first step to a smart and dynamic drying process, where the drying parameters can be adapted to the current product properties of the granules.
{"title":"Vacuum contact drying of dairy gel granules supported by in-line monitoring of the moisture content","authors":"Jennifer Frank , Laura Maria Sieben , Nora Alina Topp , Jörg Hinrichs , Reinhard Kohlus","doi":"10.1016/j.jfoodeng.2025.112961","DOIUrl":"10.1016/j.jfoodeng.2025.112961","url":null,"abstract":"<div><div>By producing a storable intermediate during cheese processing by drying new flexibility is gained. Thereby, cheese can be produced detached from the production of intermediate granules and whey. The dairy gel granules tend to agglomerate without agitation and oil-out or plasticise at high temperatures making them a highly challenging product for drying. Contact drying in a modified Lödige ploughshare mixer was performed due to the possibility to apply sufficient agitation and to operate under vacuum. A design of experiments with varying granule types and jacket temperatures was performed and different responses analysed regarding drying efficiency. A higher drying temperature resulted in higher drying rates and consequently lower final moisture contents and a<sub>W</sub> values. For more insight into the drying process, two different in-line measurement techniques were installed and calibrated for monitoring of the moisture content. While the capacitive moisture measurement could not be calibrated, the near-infrared spectroscopy was successfully calibrated with a data selection via partial least squares regression with 2nd derivative pre-processing and seven factors as a first step to a smart and dynamic drying process, where the drying parameters can be adapted to the current product properties of the granules.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112961"},"PeriodicalIF":5.8,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922548","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 : 2026-01-05DOI: 10.1016/j.jfoodeng.2026.112968
Tianyi Song , Liting Huang , Shaofeng Yuan , Hang Yu , Kunfeng Liu , Yahui Guo , Yuliang Cheng , Weirong Yao
Humidity fluctuations during food storage and transport cause quality deterioration, yet safe, autonomously visualized monitoring remains challenging. Inspired by dynamic structural color in hummingbird feathers and humidity-responsive actuation in pine cones, this study designed a dual-response bionic label. The label integrates a hydrophilic carboxymethyl cellulose-polyvinyl alcohol-glycerol-glutaraldehyde (CPGA) layer with a hydrophobic Polydimethylsiloxane-Polystyrene (PDMS-PS) photonic elastomer to create asymmetric hygroscopicity. Through optimization of the hydrophilic composition, layer thickness ratio and equilibrium conditions, the label achieves humidity-driven bending accompanied by structural color variation. The deformation alters the effective incident light angle, shifting the reflected structural color from red to blue. This behavior provides cross-validated visual feedback: persistent red/smaller angle indicates dry conditions, while blue-shifted hues/larger angle signal moisture excess. The label maintains performance over multiple cycles, and overcomes existing sensor limitations via power-free operation, intuitive dual-signal output, and non-chemical sensing, offering a novel solution for autonomous humidity visualization in food storage.
{"title":"Dual-responsive structural color smart labels for humidity monitoring","authors":"Tianyi Song , Liting Huang , Shaofeng Yuan , Hang Yu , Kunfeng Liu , Yahui Guo , Yuliang Cheng , Weirong Yao","doi":"10.1016/j.jfoodeng.2026.112968","DOIUrl":"10.1016/j.jfoodeng.2026.112968","url":null,"abstract":"<div><div>Humidity fluctuations during food storage and transport cause quality deterioration, yet safe, autonomously visualized monitoring remains challenging. Inspired by dynamic structural color in hummingbird feathers and humidity-responsive actuation in pine cones, this study designed a dual-response bionic label. The label integrates a hydrophilic carboxymethyl cellulose-polyvinyl alcohol-glycerol-glutaraldehyde (CPGA) layer with a hydrophobic Polydimethylsiloxane-Polystyrene (PDMS-PS) photonic elastomer to create asymmetric hygroscopicity. Through optimization of the hydrophilic composition, layer thickness ratio and equilibrium conditions, the label achieves humidity-driven bending accompanied by structural color variation. The deformation alters the effective incident light angle, shifting the reflected structural color from red to blue. This behavior provides cross-validated visual feedback: persistent red/smaller angle indicates dry conditions, while blue-shifted hues/larger angle signal moisture excess. The label maintains performance over multiple cycles, and overcomes existing sensor limitations via power-free operation, intuitive dual-signal output, and non-chemical sensing, offering a novel solution for autonomous humidity visualization in food storage.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112968"},"PeriodicalIF":5.8,"publicationDate":"2026-01-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975540","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 : 2026-01-03DOI: 10.1016/j.jfoodeng.2026.112965
Federica Cirrincione , Tomasz Pawel Czaja , Giovanni Barone , Lilia Ahrné , Annalisa Romano
The increasing demand for sustainable protein sources and the urgent need to reduce food waste have driven interest in valorising legume side streams. This study aimed to develop a high-protein concentrate from green lentil waste flour (LWF) using ultrafiltration (UF). Proteins were recovered via alkaline extraction, centrifugation, followed by UF, whose performance was assessed in cross-flow mode using a 100 kDa molecular weight cut-off. The resulting protein-rich retentate, at a Volume Concentration Ratio (VCR) of 6.00, was evaluated for its composition, physicochemical characteristics, protein profile, and functional properties as a gelling ingredient. A retentate containing ∼16 % protein (∼80 % of total solids), enriched in globulins and albumins, as confirmed by SDS-PAGE and FTIR, was produced by UF. Colour and ζ-potential analyses confirmed the concentration and retention of proteins and colloidal stability. The retentate exhibited viscoelastic gel-like properties with a gelling point at 72.5 °C, a mild overshoot in G″ beyond the linear viscoelastic region, high water-holding capacity (96.5 %), and a hardness of ∼145 g, indicating potential for use as a structuring agent. These findings demonstrate the technical feasibility of ultrafiltration in recovering functional proteins from lentil side streams, thereby contributing to circular economy goals and plant-based food innovation.
{"title":"Valorisation of green lentil waste flour into protein concentrates by ultrafiltration for plant-based food applications","authors":"Federica Cirrincione , Tomasz Pawel Czaja , Giovanni Barone , Lilia Ahrné , Annalisa Romano","doi":"10.1016/j.jfoodeng.2026.112965","DOIUrl":"10.1016/j.jfoodeng.2026.112965","url":null,"abstract":"<div><div>The increasing demand for sustainable protein sources and the urgent need to reduce food waste have driven interest in valorising legume side streams. This study aimed to develop a high-protein concentrate from green lentil waste flour (LWF) using ultrafiltration (UF). Proteins were recovered via alkaline extraction, centrifugation, followed by UF, whose performance was assessed in cross-flow mode using a 100 kDa molecular weight cut-off. The resulting protein-rich retentate, at a Volume Concentration Ratio (VCR) of 6.00, was evaluated for its composition, physicochemical characteristics, protein profile, and functional properties as a gelling ingredient. A retentate containing ∼16 % protein (∼80 % of total solids), enriched in globulins and albumins, as confirmed by SDS-PAGE and FTIR, was produced by UF. Colour and ζ-potential analyses confirmed the concentration and retention of proteins and colloidal stability. The retentate exhibited viscoelastic gel-like properties with a gelling point at 72.5 °C, a mild overshoot in G″ beyond the linear viscoelastic region, high water-holding capacity (96.5 %), and a hardness of ∼145 g, indicating potential for use as a structuring agent. These findings demonstrate the technical feasibility of ultrafiltration in recovering functional proteins from lentil side streams, thereby contributing to circular economy goals and plant-based food innovation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112965"},"PeriodicalIF":5.8,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922463","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 : 2026-01-03DOI: 10.1016/j.jfoodeng.2026.112963
Olivier Masbernat , Christelle Lopez , Frédéric Risso , Benjamin Lalanne , Léo Garcia , Kevin Roger , Mikaël Berton
Although high-pressure homogenization (HPH) is widely used in the dairy industry, predicting the size distribution of homogenized milk fat globules remains a significant challenge. In this study, the outlet size distribution of milk fat globules was measured using static light scattering over a broad range of operating pressures, from 3 to 100 MPa. Across this range, the outlet distribution was accurately described as a simple function of the inlet distribution, where each globule gives rise to three classes of fragments defined by five parameters. These parameters show strong interdependency and can be expressed as algebraic functions of the operating pressure, indicating a deterministic breakup mechanism in the HPH. The results support the fragmentation model proposed by Masbernat et al. (2022) and provide a foundation for practical prediction of size distributions in emulsions with high internal viscosity.
虽然高压均质（HPH）广泛应用于乳制品行业，但预测均质乳脂肪球的大小分布仍然是一个重大挑战。在本研究中，使用静态光散射技术在3 - 100 MPa的工作压力范围内测量了乳脂球的出口尺寸分布。在这个范围内，出口分布被准确地描述为入口分布的简单函数，其中每个球产生由五个参数定义的三类碎片。这些参数表现出很强的相互依赖性，可以表示为操作压力的代数函数，表明HPH中存在确定性的破裂机制。研究结果支持Masbernat et al.（2022）提出的破碎模型，为高内粘度乳剂粒径分布的实际预测奠定了基础。
{"title":"Fragmentation of milk fat globules in a High-Pressure Homogenizer","authors":"Olivier Masbernat , Christelle Lopez , Frédéric Risso , Benjamin Lalanne , Léo Garcia , Kevin Roger , Mikaël Berton","doi":"10.1016/j.jfoodeng.2026.112963","DOIUrl":"10.1016/j.jfoodeng.2026.112963","url":null,"abstract":"<div><div>Although high-pressure homogenization (HPH) is widely used in the dairy industry, predicting the size distribution of homogenized milk fat globules remains a significant challenge. In this study, the outlet size distribution of milk fat globules was measured using static light scattering over a broad range of operating pressures, from 3 to 100 MPa. Across this range, the outlet distribution was accurately described as a simple function of the inlet distribution, where each globule gives rise to three classes of fragments defined by five parameters. These parameters show strong interdependency and can be expressed as algebraic functions of the operating pressure, indicating a deterministic breakup mechanism in the HPH. The results support the fragmentation model proposed by Masbernat et al. (2022) and provide a foundation for practical prediction of size distributions in emulsions with high internal viscosity.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112963"},"PeriodicalIF":5.8,"publicationDate":"2026-01-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975544","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 : 2026-01-02DOI: 10.1016/j.jfoodeng.2025.112962
Ahmad Tarmezee Talib , Dzieda Muhamad Parid , Mohd Afandi P. Mohammed , Minato Wakisaka
This work examines the viscoelastic behaviour of soft solid foods, focusing on two modelling approaches: traditional Prony series and fractional viscoelastic models. While the Prony series efficiently captures material behaviour, its complexity often requires numerous parameters. In contrast, the fractional viscoelastic model offers a more compact representation with fewer parameters. Experimental tensile tests on chewing gum were conducted to benchmark the models' performance. Results revealed that the fractional model captures the tensile-relaxation data with fewer parameters than the Prony series. Simulations of extrusion and sheeting processes, and tensile micromechanics highlighted the fractional model's stability in capturing complex mechanical responses involving large strains and microstructural heterogeneity.
{"title":"Numerical investigation of fractional finite viscoelastic model for soft solid food","authors":"Ahmad Tarmezee Talib , Dzieda Muhamad Parid , Mohd Afandi P. Mohammed , Minato Wakisaka","doi":"10.1016/j.jfoodeng.2025.112962","DOIUrl":"10.1016/j.jfoodeng.2025.112962","url":null,"abstract":"<div><div>This work examines the viscoelastic behaviour of soft solid foods, focusing on two modelling approaches: traditional Prony series and fractional viscoelastic models. While the Prony series efficiently captures material behaviour, its complexity often requires numerous parameters. In contrast, the fractional viscoelastic model offers a more compact representation with fewer parameters. Experimental tensile tests on chewing gum were conducted to benchmark the models' performance. Results revealed that the fractional model captures the tensile-relaxation data with fewer parameters than the Prony series. Simulations of extrusion and sheeting processes, and tensile micromechanics highlighted the fractional model's stability in capturing complex mechanical responses involving large strains and microstructural heterogeneity.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112962"},"PeriodicalIF":5.8,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882436","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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