Journal of Food Engineering最新文献_第4页

Dynamic speed adjustment based on time-code enhances filament consistency in continuous switching 3D food printing 在连续切换食品3D打印中，基于时间码的动态速度调节提高了灯丝的一致性

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-01-19 DOI: 10.1016/j.jfoodeng.2026.112973

Zilong Zhao , Xiaolin An , Nana Zhang , Dingxuan Xu , Bo Hu , Xing Chen , Bowen Yan , Yu Liu , Wei Chen , Daming Fan

To elucidate the causes of filament width inconsistency during continuous switching 3D food printing and solve the filament width uniformity issue while maintaining printing accuracy and efficiency. This study first investigated the consistency of filament for beef slurries with varying moisture content under different printing speeds. Furthermore, through rheological analysis, pipe mechanical analysis, and two-phase simulation, the stress state of the slurries during the switching moment in 3D printing was examined, along with variations in phase interface, viscosity, extrusion speed, and pipeline pressure. It was found that the creep behavior during the switching moment, and the friction between the beef slurry and the pipeline resulted in a reduction in extrusion speed during switching, leading to filament inconsistency. Moreover, the interaction behavior between the two-phase slurries during flow induced a flow pressure at the two-phase interface, which was identified as the key factor influencing the variation of filament consistency with the slurry properties and printing speed. Based on this, a continuous switching 3D printing technology with real-time speed variation, based on Tcode, was developed. By adjusting the printing speed at the switching moment, the phenomenon of filament width narrowing was avoided, ensuring highly personalized spatial distribution of the two-phase slurries within the printed products and the high-quality construction of voxel structures with 2 mm precision.

阐明连续切换食品3D打印中线材宽度不一致的原因，在保持打印精度和效率的同时解决线材宽度均匀性问题。本研究首先考察了在不同印刷速度下，不同含水率的牛肉浆料长丝的稠度。此外，通过流变分析、管道力学分析和两相模拟，研究了3D打印切换时刻浆料的应力状态，以及相界面、粘度、挤出速度和管道压力的变化。发现切换时的蠕变行为以及牛肉浆与管道之间的摩擦导致切换时挤压速度降低，导致长丝不一致。此外，两相浆料在流动过程中的相互作用行为在两相界面处产生了流动压力，这是影响浆料性能和打印速度变化的关键因素。在此基础上，开发了一种基于Tcode的实时变速连续开关3D打印技术。通过在切换时刻调整打印速度，避免了长丝宽度变窄的现象，确保了两相浆料在打印产品内高度个性化的空间分布，以及2毫米精度的体素结构的高质量构建。

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引用次数: 0

Predictive model for estimating fish freshness based on adenosine triphosphate degradation in marine fish: Application to Atka mackerel (Pleurogrammus azonus) 基于三磷酸腺苷降解的海鱼新鲜度预测模型&在阿特卡马鲛鱼中的应用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-01-20 DOI: 10.1016/j.jfoodeng.2026.112987

Yuji Shinohara , Takeya Yoshioka , Naoto Tsubouchi

A kinetic model for predicting the K-value, a widely used indicator of fish freshness, was developed based on the degradation of adenosine triphosphate (ATP)-related compounds. Parameters were estimated using time-series K-value data for chub mackerel (Scomber japonicus) stored at 0 °C, reconstructed from published literature, and validated against three independent datasets, showing excellent agreement between calculated and measured values (R² ≥ 0.96). Generalizability was evaluated by applying the model to horse mackerel (Trachurus japonicus) using published K-value data. The predicted values showed strong agreement with the experimental results, with correlations of R² ≥ 0.96. Further validation was conducted using Atka mackerel (Pleurogrammus azonus), with high-performance liquid chromatography-determined ATP degradation data at 0 °C. Predicted K-values closely matched observed values (R² = 0.98), with most within ±30 % error. This transferable model provides a robust framework for freshness evaluation and supports potential applications in cold-chain monitoring. In addition, its simplicity and species-independent structure suggest potential integration with emerging IoT-based sensing platforms for real-time freshness prediction.

基于三磷酸腺苷（adenosine triphosphate， ATP）相关化合物的降解，建立了预测鱼类新鲜度指标k值的动力学模型。使用0°C储存的鲐鱼（Scomber japonicus）的时间序列k值数据估计参数，从已发表的文献中重建，并针对三个独立的数据集进行验证，计算值和实测值之间具有良好的一致性（R2≥0.96）。利用已发表的k值数据，将该模型应用于马鲛鱼（Trachurus japonicus），对模型的通用性进行了评价。预测值与实验结果吻合较好，相关系数R2≥0.96。使用Atka鲭鱼（Pleurogrammus azonus）进行进一步验证，在0°C下使用高效液相色谱测定ATP降解数据。预测k值与观测值非常吻合（R2 = 0.98），误差在±30%以内。这种可转移的模型为新鲜度评估提供了一个强大的框架，并支持冷链监测的潜在应用。此外，它的简单性和与物种无关的结构表明，它可能与新兴的基于物联网的传感平台集成，用于实时新鲜度预测。

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引用次数: 0

Peanut protein-xanthan gum core-shell microgels: Microstructure and oral lubrication performance 花生蛋白-黄原胶核壳微凝胶：微观结构与口腔润滑性能

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-01-13 DOI: 10.1016/j.jfoodeng.2026.112988

Hanyu Lin , Haicheng Xu , Man Wu , Guohua Hou , Song Miao , Baodong Zheng , Longtao Zhang

Peanut protein (PP) and xanthan gum (XG) were co-assembled to form composite microgels (PP-XGM) and evaluated as a scalable, plant-based biolubricant for oral food applications. Structure-interaction-lubrication relationships were examined to relate microstructure and interfacial properties to macroscopic lubrication performance. Compared with peanut protein microgel, PP-XGM exhibited an increased mean particle size (971.9 nm), a modest reduction in absolute ζ-potential (25.7 mV) and a 60 % decrease in surface hydrophobicity, consistent with formation of a hydrated XG shell that masks surface charge and shields hydrophobic domains. Secondary-structure analysis indicated loss of α-helix (20 %–6 %) and gain of β-sheet content (8 %–37 %). Rheological analysis revealed that PP-XGM exhibits shear-thinning behavior, with an apparent viscosity of 0.0576 Pa⋅s at a shear rate of 1000 s⁻¹, which is approximately 2.5 times higher than that of PP. The expanded linear viscoelastic region (0.01–7 %) is consistent with the characteristics of a flexible weak-gel network. Under a 2 N load at 37 °C, PP-XGM reduced the mean friction coefficient from 0.333 to 0.159 (≈52 % reduction), indicating substantially improved lubrication. These findings demonstrate that PP-XGM microgels provide a promising, food-compatible approach to enhance oral lubrication using plant-derived components.

花生蛋白（PP）和黄原胶（XG）共组装形成复合微凝胶（PP- xgm），并作为一种可扩展的、基于植物的口服食品生物润滑剂进行评估。研究了结构-相互作用-润滑关系，将微观结构和界面性能与宏观润滑性能联系起来。与花生蛋白微凝胶相比，PP-XGM的平均粒径增加（971.9 nm），绝对ζ-电位适度降低（25.7 mV），表面疏水性降低60%，这与水合XG壳的形成一致，该壳掩盖了表面电荷并屏蔽了疏水结构域。二级结构分析表明α-螺旋损失（20% - 6%），β-薄片含量增加（8% - 37%）。流变学分析表明，PP- xgm具有剪切减薄特性，在剪切速率为1000 s−1时，表观粘度为0.0576 Pa⋅s，约为PP的2.5倍，线性粘弹性区扩展幅度为0.01 ~ 7%，符合柔性弱凝胶网络的特征。在37°C的2 N载荷下，PP-XGM将平均摩擦系数从0.333降低到0.159(≈降低52%)，表明显著改善了润滑。这些发现表明，PP-XGM微凝胶提供了一种有前途的、与食物相容的方法，可以使用植物源性成分来增强口腔润滑。

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引用次数: 0

Molecular mechanisms of micelle formation of coco-glucosides in an aqueous solution 水溶液中可可糖苷胶束形成的分子机制

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-01-31 DOI: 10.1016/j.jfoodeng.2026.113016

Phonphiphat Bamrung , Juthamas Tantala , Pornchai Rachtanapun , Chitsiri Rachtanapun , Prapasiri Pongprayoon

Understanding micelle behaviour is essential for optimising surfactant-based cleaning and sanitizer formulations. This study investigates the structural, morphological, and energetic properties of micelles formed from pure (caprylyl glucoside (C8), decyl glucoside (C10), lauryl glucoside (C12)) and mixed alkyl glucosides (1:1:1, 1:1:2, 1:2:1, 1:2:2, 2:1:1, 2:1:2, 2:2:1) from coconut oil using molecular dynamics (MD) simulations. All systems exhibit spontaneous micellization, with pure glucosides rapidly forming stable micelles of distinct morphologies. The results also show that micelle formation is primarily driven by van der Waals interactions, with minimal contribution from electrostatics. Among pure systems, C10 forms the most compact and stable micelles due to optimal tail packing. At the same time, C8 and C12 produce less compact structures due to the packing mismatch and reduced headgroup density, respectively. In mixed systems, micelle morphology and compactness are highly dependent on glucoside ratios. Compositions rich in C10 (1:1:1 and 1:2:2) yield near-spherical, tightly packed micelles with high core stability, which are favourable for encapsulating hydrophobic soils in deep-cleaning applications. In contrast, systems with high C8 and/or C12 content (2:1:1, 2:1:2, and 2:2:1) form larger, more elongated micelles with greater surface area and hydration. These findings demonstrate that adjusting the C8:C10:C12 ratio enables fine control over micelle properties, offering a rational design strategy for the future development of efficient, application-specific surfactant systems.

了解胶束行为对于优化基于表面活性剂的清洁和消毒剂配方至关重要。本研究利用分子动力学（MD）模拟研究了从椰子油中提取的纯(癸基葡萄糖苷（C8）、癸基葡萄糖苷（C10）、月桂基葡萄糖苷（C12）和混合烷基葡萄糖苷（1:1:1,1:1:2,1:2:1,1:2:2,2:1:1,2:1:2,2:2:1）形成的胶束的结构、形态和能量特性。所有系统都表现出自发的胶束化，纯糖苷迅速形成不同形态的稳定胶束。结果还表明，胶束的形成主要是由范德华相互作用驱动的，静电的贡献很小。在纯体系中，C10由于最佳的尾部填料形成了最致密和稳定的胶束。同时，C8和C12分别由于填料不匹配和头团密度降低而导致结构不致密。在混合体系中，胶束形态和致密度高度依赖于糖苷的比例。富含C10（1:1:1和1:2:2）的组合物产生近球形，紧密排列的胶束，具有高核心稳定性，有利于在深层清洁应用中封装疏水土壤。相比之下，C8和/或C12含量高的体系（2:1:1,2:1:2和2:2:1）形成更大，更细长的胶束，具有更大的表面积和水化作用。这些发现表明，调整C8:C10:C12的比例可以很好地控制胶束性质，为未来开发高效、特定应用的表面活性剂体系提供了合理的设计策略。

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引用次数: 0

Impact of dispersion techniques and spray-drying on whey protein isolate powders properties 分散技术和喷雾干燥对分离乳清蛋白粉末性能的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-02-11 DOI: 10.1016/j.jfoodeng.2026.113024

M.A. Aranda-Chávez , L. Alamilla-Beltrán , F. Villalobos-Castillejos , D.E. Leyva-Daniel , S.C. Pereyra-Castro , H. Hernández-Sánchez , G.F. Gutiérrez-López

This study addresses the limited understanding of how pre-dispersion energy and spray-drying outlet temperature influence the physicochemical, structural, and rheological behavior of whey protein isolate powders. The aim was to elucidate the combined effects of homogenization technique (microfluidization, rotor–stator, and magnetic stirring), protein concentration (4, 6, and 8% w/w), and outlet spray drying temperature (60, 70, and 80 °C) on the properties of both whey protein isolate dispersions and their corresponding spray-dried powders. Microfluidization produced the smallest particle size in dispersion (148–245 nm), lower polydispersity (0.20–0.33), and less negative ζ-potential values (−20.5 to −25.3 mV), indicating improved colloidal uniformity and moderate stability. In the dried powders, this technique generated smaller particles (4.27–5.33 μm) and smoother morphologies, which correlated with greater cohesiveness and increased wall friction angles (20–36°). In contrast, rotor–stator and magnetic stirring treatments yielded larger powder particles with less structural disruption and better preservation of α-helix content, resulting in reduced cohesiveness and more effortless flow. These findings demonstrate that controlling the pre-drying dispersion energy and the drying temperature enables the design of whey protein isolate powders with tailored flow behavior, thermal stability, and structural integrity. The study provides fundamental insight for optimizing spray-dried protein ingredients used in food, nutraceutical, and functional beverage formulations. This study examines how protein concentration, dispersion-induced pre-drying structural modifications, and subsequent spray drying govern the microstructural, physicochemical, and flow properties of whey protein isolate powders, providing a mechanistic basis for reducing processing inefficiencies during handling, packaging, and transport.

本研究解决了对预分散能量和喷雾干燥出口温度如何影响分离乳清蛋白粉末的物理化学、结构和流变行为的有限理解。目的是阐明均质技术（微流化、转子-定子和磁搅拌）、蛋白质浓度（4、6和8% w/w）和出口喷雾干燥温度（60、70和80°C）对乳清分离蛋白分散体及其相应喷雾干燥粉末性能的综合影响。微流化产生最小的分散粒径（148 ~ 245 nm），较低的多分散性（0.20 ~ 0.33），较小的负ζ电位值（- 20.5 ~ - 25.3 mV），表明胶体均匀性改善，稳定性中等。在干燥的粉末中，该技术生成的颗粒更小（4.27 ~ 5.33 μm），形貌更光滑，具有更强的内聚性和更大的壁面摩擦角（20 ~ 36°）。相比之下，转子-定子和磁力搅拌处理产生的粉末颗粒更大，结构破坏更少，α-螺旋含量保存更好，从而降低了黏结性，更容易流动。这些发现表明，控制预干燥分散能量和干燥温度可以设计出具有定制流动行为，热稳定性和结构完整性的乳清分离蛋白粉末。该研究为优化食品、营养保健品和功能性饮料配方中使用的喷雾干燥蛋白质成分提供了基础见解。本研究探讨了蛋白质浓度、分散诱导的预干燥结构修饰和随后的喷雾干燥如何影响乳清分离蛋白粉末的微观结构、物理化学和流动特性，为减少处理、包装和运输过程中的加工效率低下提供了机制基础。

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引用次数: 0

A mean-field phase separation model enabling the coupling of non-isothermal flow phenomena with fibre formation in high-moisture extrusion of meat analogues 一个平均场相分离模型，使非等温流动现象与高水分挤压肉类类似物纤维形成的耦合

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-01-07 DOI: 10.1016/j.jfoodeng.2026.112972

Erik Kaunisto , Camilla Öhgren , Niklas Lorén , Mats Stading

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.

在这项研究中，建立了一个集成了流动、温度、相分离、纤维排列和壁滑移的耦合模型，以阐明在高水分挤压（HME）纤维形成过程中观察到的复杂行为。与以前的高分辨率方法不同，该模型使用平均场简化来方便地处理壁面滑移，从而避免了通过求解完整的Cahn-Hilliard方程来解决微观相的数值困难。关键的模拟参数是通过先前的研究和显微镜数据来证明的，并且可以在一定程度上通过死点实验来量化。该模型可以捕捉到HME的关键定性特征，包括在显微镜下观察到的冷却模具中纤维的空间分布及其方向。此外，该模型还解释了模具冷却、相分离/协同作用和蛋白质熔体流动特性之间潜在的微妙相互作用。该研究确定了拉伸和预冷模具方向的纤维是未来模型改进的有希望的途径。

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引用次数: 0

Fragmentation of milk fat globules in a High-Pressure Homogenizer 高压均质机中牛奶脂肪球的破碎

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-01-03 DOI: 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。

引用次数: 0

Layer-by-layer assembly sodium hyaluronate/ε-polylysine-coated Zein nanoparticles enhance the gastrointestinal delivery and anti-inflammatory activity of capsaicinoids 透明质酸钠/ε-聚赖氨酸包被的玉米蛋白纳米颗粒可增强辣椒素的胃肠道传递和抗炎活性

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-01-28 DOI: 10.1016/j.jfoodeng.2026.113003

Qin Yang , Yike Li , Xiao Zuo , Alfred Mugambi Mariga , Qiuhui Hu , Wenjian Yang , Fenglun Zhang , Minhao Xie , Jianhui Liu , Fei Pei

In our previous study, capsaicinoids (CAP) were successfully isolated from the placenta of chili peppers. However, their poor water solubility limited their application. Therefore, this study aims to prepare hyaluronate (SH)/ε-polylysine (ε-PL) coated Zein nanoparticles (NPs) through layer-by-layer assembly to deliver CAP (CAP@Zein-SH-PL) and improve their gastrointestinal delivery and anti-inflammatory activity. Physicochemical characterization confirmed successful CAP@Zein-SH-PL formation, driven primarily by electrostatic interactions and hydrogen bonding. Additionally, CAP@Zein-SH-PL demonstrated excellent stability under diverse environmental stresses and provided controlled release of CAP in simulated gastrointestinal. The release kinetics indicated that CAP@Zein-SH-PL followed zero-order kinetics with Fickian diffusion in simulated gastric fluid and first-order kinetics with non-Fickian diffusion in simulated intestinal fluid. Finally, CAP@Zein-SH-PL exhibited effective anti-inflammatory activity by regulating inflammatory cytokines, inhibiting reactive oxygen species production and maintaining membrane potential stability. These findings offer a theoretical reference for the application of CAP delivery in functional foods and nutraceuticals targeting inflammation.

本研究成功地从辣椒胎盘中分离出辣椒素（capsaicinoids， CAP）。但其水溶性较差，限制了其应用。因此，本研究旨在通过层层组装制备透明质酸(SH)/ε-聚赖氨酸（ε-PL）包被的玉米蛋白纳米颗粒（NPs），以传递CAP (CAP@Zein-SH-PL)，并改善其胃肠道传递和抗炎活性。物理化学表征证实了CAP@Zein-SH-PL的成功形成，主要由静电相互作用和氢键驱动。此外，CAP@Zein-SH-PL在不同的环境压力下表现出优异的稳定性，并在模拟胃肠道中提供CAP的可控释放。释放动力学表明CAP@Zein-SH-PL在模拟胃液中具有菲克式扩散的零级动力学，在模拟肠液中具有非菲克式扩散的一级动力学。最后，CAP@Zein-SH-PL通过调节炎症细胞因子，抑制活性氧的产生和维持膜电位的稳定性，表现出有效的抗炎活性。这些研究结果为CAP在功能性食品和针对炎症的营养保健品中的应用提供了理论参考。

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引用次数: 0

Mechanistic insights on surface adsorption of rice-based biomolecules on stainless steel 316L and its effects on corrosion and metal migration 水稻基生物分子在不锈钢316L表面吸附的机理及其对腐蚀和金属迁移的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-02-05 DOI: 10.1016/j.jfoodeng.2026.113018

G. Herting , E. Blomberg , A. Khort , H. Rogö , K. Palmi , H. Hammar , A. Richter-Dahlfors , I. Odnevall

Austenitic stainless steel (AISI 316L) is the dominant material in food processing equipment due to high corrosion resistance and mechanical durability. The shift from animal-to plant-based food processing introduces new challenges for material performance, as plant-derived biomolecules may interact differently with food-contact surfaces than animal proteins. These interactions can modify interfacial properties, with consequences for fouling, corrosion, and metal migration. Despite its importance, such effects remain scarcely studied, with only a few reports on e.g. whey and casein proteins. Knowledge on rice-derived biomolecules is particularly limited, even though rice proteins and starches are increasingly relevant in gluten-free and plant-based systems.

This study examines the adsorption kinetics and interfacial properties of rice protein concentrates (RPC) and rice starch (RS) dissolved in artificial tap water (ATW) onto 316L stainless steel. In situ quartz crystal microbalance with dissipation monitoring (QCM-D) was employed to quantify adsorption dynamics, complemented by atomic force microscopy (AFM) and carbohydrate-specific opto-tracing (Carbotrace 680) to detect, and visualize adsorption patterns. Atomic absorption spectroscopy (AAS) was used to determine metal migration and evaluated with respect to European Union specific release limits (SRLs) for food-contact materials. Electrochemical measurements including open circuit potential (OCP), potentiodynamic polarization (PDP), and cyclic potentiodynamic polarization (CPDP) were employed to assess the effects of adsorption on the corrosion behavior.

By demonstrating how rice-derived biomolecules interact with stainless steel and influence corrosion and metal migration, this study addresses a critical knowledge gap in the literature. The insights advance fundamental understanding of food biomolecule–metal interactions and support the design of more durable, compliant, and safe food-contact materials.

奥氏体不锈钢（AISI 316L）因其高耐腐蚀性和机械耐久性而成为食品加工设备的主导材料。从动物到植物为基础的食品加工的转变给材料性能带来了新的挑战，因为植物衍生的生物分子与食物接触表面的相互作用可能与动物蛋白质不同。这些相互作用可以改变界面性质，导致结垢、腐蚀和金属迁移。尽管它很重要，但对这种影响的研究很少，只有少数关于乳清蛋白和酪蛋白的报道。尽管大米蛋白和淀粉在无麸质和植物性系统中越来越重要，但对大米衍生的生物分子的了解尤其有限。研究了大米浓缩蛋白（RPC）和大米淀粉（RS）在316L不锈钢表面的吸附动力学和界面特性。采用带耗散监测的原位石英晶体微天平（QCM-D）来定量吸附动力学，并辅以原子力显微镜（AFM）和碳水化合物特异性光学示踪（Carbotrace 680）来检测和可视化吸附模式。采用原子吸收光谱法（AAS）测定了金属迁移量，并对食品接触材料的欧盟特定释放限量（SRLs）进行了评价。电化学测量包括开路电位（OCP）、动电位极化（PDP）和循环动电位极化（CPDP）来评估吸附对腐蚀行为的影响。通过展示水稻衍生的生物分子如何与不锈钢相互作用并影响腐蚀和金属迁移，本研究解决了文献中一个关键的知识空白。这些见解促进了对食品生物分子-金属相互作用的基本理解，并支持设计更耐用，合规和安全的食品接触材料。

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引用次数: 0

κ-Carrageenan-regulated emulsion hydrogels for sustained delivery of β-carotene κ-卡拉胶调节的乳液水凝胶，用于持续递送β-胡萝卜素

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-06-01 Epub Date: 2026-02-07 DOI: 10.1016/j.jfoodeng.2026.113021

Wenxiu Zheng , Yi Gao , Wei Deng , Junli Zhang , Yan Chen

Emulsion hydrogels have emerged as ideal carriers for hydrophobic bioactives. In this work, emulsion hydrogels have been developed using Fu brick tea polysaccharide conjugate-hydroxypropyltrimethyl ammonium chloride chitosan (FBTPC-HACC) as the complex emulsifier and κ-carrageenan (KC) as the hydrogel matrix. The KC contents on the interaction forces, structure and functional properties, rheology, water holding capacity, water distribution and freeze-thaw stability of the emulsion hydrogels were assessed. Furthermore, β-carotene was used as a model compound to further investigate in vitro digestive behavior and release mechanisms. Results revealed that strong intensive hydrogen bonding and electrostatic interactions promoted the formation of robust and dense three-dimensional networks. A higher KC content significantly enhanced the rheological properties, mechanical strength, thermal stability, water-holding capacity (WHC) and freeze-thaw stability of the emulsion hydrogels. Moreover, all of them exhibited a high β-carotene encapsulation efficiency (>94%) and long-term storage stability. And higher KC levels resulted in slower and more sustained release behavior. Visual and fluorescence microscopy observations further confirmed these findings. The release kinetics of all emulsion hydrogels followed the Korsmeyer-Peppas model well. This work demonstrated a tunable emulsion hydrogel in which KC played a crucial role as a structural and functional regulator. By adjusting the KC content, this system can be precisely regulated to achieve sustained intestinal release behavior, meeting various delivery requirements in functional food applications.

乳状水凝胶已成为疏水生物活性物质的理想载体。以茯砖茶多糖偶联物-羟丙基三甲基氯化铵壳聚糖（FBTPC-HACC）为复配乳化剂，κ-卡拉胶（KC）为水凝胶基质，制备了乳液型水凝胶。考察了KC含量对乳状水凝胶的相互作用力、结构和功能特性、流变性、持水量、水分分布和冻融稳定性的影响。此外，以β-胡萝卜素为模型化合物，进一步研究其体外消化行为和释放机制。结果表明，强烈的氢键和静电相互作用促进了坚固致密的三维网络的形成。KC含量的增加显著提高了乳液水凝胶的流变性能、机械强度、热稳定性、保水能力和冻融稳定性。此外，它们均具有较高的β-胡萝卜素包封率（94%）和长期储存稳定性。更高的KC水平导致更缓慢和更持久的释放行为。视觉和荧光显微镜观察进一步证实了这些发现。所有乳状水凝胶的释放动力学均符合Korsmeyer-Peppas模型。这项工作证明了一种可调乳液水凝胶，其中KC作为结构和功能调节剂发挥了至关重要的作用。通过调节KC含量，可以精确调控该系统实现肠道持续释放行为，满足功能食品应用中的各种给药要求。

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