Pub Date : 2025-12-31DOI: 10.1016/j.jfoodeng.2025.112960
Xixi Zhao , Chenxing Du , Xuefei Yang , Zhangqun Duan , Shuizhong Luo , Zhi Zheng
This study aimed to establish an efficient mid-infrared roasting–grinding process to enhance sesamol formation and improve the oxidative stability of sesame paste. Infrared roasting (600–700 W) combined with controlled grinding cycles was examined for its effects on thermal performance, molecular conversion kinetics, microstructural evolution, and oxidative stability. Infrared roasting reduced specific energy consumption by 2.78–16.67 % compared with hot-air roasting. Microstructural analysis revealed that infrared roasting created uniform microporous structures that disrupted cellular networks, while moderate grinding (1–3 cycles) promoted phenolic release and minimized oxidative degradation. Optimal processing conditions (700 W with one grinding cycle) achieved 42 % higher total phenolic content and 92.7 % higher sesamol content compared with the control (conventional hot-air roasting with a single grinding process). Kinetic modeling demonstrated an 11.58-fold increase in the sesamolin-to-sesamol conversion rate constant, owing to the spectral match between mid-infrared radiation (2–10 μm) and the C-O bond vibration of sesamolin. Enhanced sesamol and phenolic levels increased the antioxidant composite index by 38.1 % and extended predicted shelf life at 25 °C by 84 %. Therefore, the infrared roasting-grinding technique demonstrates strong industrial potential for producing high-value sesame paste with enhanced oxidative stability.
{"title":"Enhanced sesamol via infrared roasting-grinding: Molecular activation","authors":"Xixi Zhao , Chenxing Du , Xuefei Yang , Zhangqun Duan , Shuizhong Luo , Zhi Zheng","doi":"10.1016/j.jfoodeng.2025.112960","DOIUrl":"10.1016/j.jfoodeng.2025.112960","url":null,"abstract":"<div><div>This study aimed to establish an efficient mid-infrared roasting–grinding process to enhance sesamol formation and improve the oxidative stability of sesame paste. Infrared roasting (600–700 W) combined with controlled grinding cycles was examined for its effects on thermal performance, molecular conversion kinetics, microstructural evolution, and oxidative stability. Infrared roasting reduced specific energy consumption by 2.78–16.67 % compared with hot-air roasting. Microstructural analysis revealed that infrared roasting created uniform microporous structures that disrupted cellular networks, while moderate grinding (1–3 cycles) promoted phenolic release and minimized oxidative degradation. Optimal processing conditions (700 W with one grinding cycle) achieved 42 % higher total phenolic content and 92.7 % higher sesamol content compared with the control (conventional hot-air roasting with a single grinding process). Kinetic modeling demonstrated an 11.58-fold increase in the sesamolin-to-sesamol conversion rate constant, owing to the spectral match between mid-infrared radiation (2–10 μm) and the C-O bond vibration of sesamolin. Enhanced sesamol and phenolic levels increased the antioxidant composite index by 38.1 % and extended predicted shelf life at 25 °C by 84 %. Therefore, the infrared roasting-grinding technique demonstrates strong industrial potential for producing high-value sesame paste with enhanced oxidative stability.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"412 ","pages":"Article 112960"},"PeriodicalIF":5.8,"publicationDate":"2025-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975545","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 : 2025-12-29DOI: 10.1016/j.jfoodeng.2025.112958
Hassan A. Saeed , Andriamamonjy H. Rosa , Balarabe B. Ismail , Wenjun Wang , Donghong Liu
The efficient recovery of bioactive compounds is a critical challenge demanding advanced process optimization and deep mechanistic understanding. This study presents a multiscale framework for optimizing ultrasound-assisted extraction (UAE) of polyphenols in scientifically uncharacterized Huangshan–Chaoqing (HC) green tea, used as a model system. Machine learning (ML) approaches, such as Extreme Gradient Boosting (XGboost), Random Forest (RF), and Artificial Neural Network (ANN) and kinetic models were combined with molecular dynamics (MD) simulations to optimize UAE and explore the mechanisms involved. Among the ML models, ANN and XGBoost demonstrated superior accuracy in predicting optimal total phenolic content (TPC) (R2 = 0.97) and DPPH radical scavenging activity (R2 = 0.99), identifying power density as an essential process parameter. Moreover, the predicted optimal conditions were experimentally validated, with an absolute average deviation of 3.92 mgGAE/100g and 0.25 mgTrolox/100g for TPC and DPPH, respectively. Kinetic studies showed that a phenomenological model accurately described the two-stage extraction process involving an initial rapid rate followed by a slower rate until equilibrium. SEM revealed severe cellular disruption and enhanced porosity under UAE. MD simulations driven by experimentally measured bulk temperatures from UAE demonstrated that thermal effects enhance catechin diffusivity by increasing molecular flexibility and reducing intermolecular hydrogen bonds. The diffusion coefficients calculated from the MD simulations agreed with those derived from the experimental kinetic data, validating the computational model. This integrated research provides a multiscale understanding of the UAE process, establishing a rational framework for designing and intensifying the extraction of high-value natural products.
{"title":"A multiscale approach to ultrasound-assisted extraction of tea polyphenols: machine learning process optimization, kinetic modeling, and molecular dynamics simulation","authors":"Hassan A. Saeed , Andriamamonjy H. Rosa , Balarabe B. Ismail , Wenjun Wang , Donghong Liu","doi":"10.1016/j.jfoodeng.2025.112958","DOIUrl":"10.1016/j.jfoodeng.2025.112958","url":null,"abstract":"<div><div>The efficient recovery of bioactive compounds is a critical challenge demanding advanced process optimization and deep mechanistic understanding. This study presents a multiscale framework for optimizing ultrasound-assisted extraction (UAE) of polyphenols in scientifically uncharacterized Huangshan–Chaoqing (HC) green tea, used as a model system. Machine learning (ML) approaches, such as Extreme Gradient Boosting (XGboost), Random Forest (RF), and Artificial Neural Network (ANN) and kinetic models were combined with molecular dynamics (MD) simulations to optimize UAE and explore the mechanisms involved. Among the ML models, ANN and XGBoost demonstrated superior accuracy in predicting optimal total phenolic content (TPC) (R<sup>2</sup> = 0.97) and DPPH radical scavenging activity (R<sup>2</sup> = 0.99), identifying power density as an essential process parameter. Moreover, the predicted optimal conditions were experimentally validated, with an absolute average deviation of 3.92 mgGAE/100g and 0.25 mgTrolox/100g for TPC and DPPH, respectively. Kinetic studies showed that a phenomenological model accurately described the two-stage extraction process involving an initial rapid rate followed by a slower rate until equilibrium. SEM revealed severe cellular disruption and enhanced porosity under UAE. MD simulations driven by experimentally measured bulk temperatures from UAE demonstrated that thermal effects enhance catechin diffusivity by increasing molecular flexibility and reducing intermolecular hydrogen bonds. The diffusion coefficients calculated from the MD simulations agreed with those derived from the experimental kinetic data, validating the computational model. This integrated research provides a multiscale understanding of the UAE process, establishing a rational framework for designing and intensifying the extraction of high-value natural products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112958"},"PeriodicalIF":5.8,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922888","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 : 2025-12-29DOI: 10.1016/j.jfoodeng.2025.112959
Yejun Deng , Yi Lu , Xiang Wang , Caihong Zhang , Pujun Xie , Lixin Huang
The instability of zinc in the gastrointestinal tract and its adsorption on insoluble dietary fibers (IDF) are significant factors contributing to zinc deficiency. To address this, Ginkgo biloba seed protein isolate hydrolysate (GPIH) was enzymatically prepared and chelated with ZnSO4·7H2O to obtain GPIH-Zn. Single-factor optimization determined the optimal chelation conditions: pH 6.0, GPIH/ZnSO4·7H2O mass ratio of 1:1, temperature 50 °C, and chelation time 30 min, yielding a zinc chelating capacity of 135.03 mg/g. The results of ultraviolet–visible absorption and fluorescence spectroscopy synthetically confirmed the chelation between GPIH and Zn, and Fourier-transform infrared spectroscopy revealed that the -NH2, COO-, -N-H, C=O, C-H, and -OH groups primarily participated in chelating. The GPIH-Zn chelate was more soluble at various pH, and presented excellent stability in simulated gastrointestinal environment, which could promote zinc absorption in human gastrointestinal tract. The adsorption features of GPIH-Zn chelate on carrot IDF (CIDF) were investigated. Compared to free zinc ions, the zinc in GPIH-Zn chelate showed a >10 % reduction in maximum adsorption capacity on CIDF. The results showed Freundlich isotherm model and pseudo-second-order kinetics model yielded the best fit to adsorption data, implying multi-layer adsorption of GPIH-Zn on CIDF, and it was a chemisorption. Thermodynamically, zinc ions adsorption onto CIDF was endothermic, whereas GPIH-Zn adsorption was a spontaneous and exothermic reaction. This work assisted understanding of the adsorption mechanism of GPIH-Zn chelate on to IDF. These findings demonstrate the potential of GPIH-zinc chelate as an effective zinc supplement with high stability and capacity to combat dietary fibers' adsorption.
{"title":"Preparation of Ginkgo biloba seed protein hydrolysate-zinc chelate and investigation of its adsorption mechanism on insoluble dietary fiber: kinetic, isotherm and thermodynamic characterizations","authors":"Yejun Deng , Yi Lu , Xiang Wang , Caihong Zhang , Pujun Xie , Lixin Huang","doi":"10.1016/j.jfoodeng.2025.112959","DOIUrl":"10.1016/j.jfoodeng.2025.112959","url":null,"abstract":"<div><div>The instability of zinc in the gastrointestinal tract and its adsorption on insoluble dietary fibers (IDF) are significant factors contributing to zinc deficiency. To address this, <em>Ginkgo biloba</em> seed protein isolate hydrolysate (GPIH) was enzymatically prepared and chelated with ZnSO<sub>4</sub>·7H<sub>2</sub>O to obtain GPIH-Zn. Single-factor optimization determined the optimal chelation conditions: pH 6.0, GPIH/ZnSO<sub>4</sub>·7H<sub>2</sub>O mass ratio of 1:1, temperature 50 °C, and chelation time 30 min, yielding a zinc chelating capacity of 135.03 mg/g. The results of ultraviolet–visible absorption and fluorescence spectroscopy synthetically confirmed the chelation between GPIH and Zn, and Fourier-transform infrared spectroscopy revealed that the -NH<sub>2</sub>, COO-, -N-H, C=O, C-H, and -OH groups primarily participated in chelating. The GPIH-Zn chelate was more soluble at various pH, and presented excellent stability in simulated gastrointestinal environment, which could promote zinc absorption in human gastrointestinal tract. The adsorption features of GPIH-Zn chelate on carrot IDF (CIDF) were investigated. Compared to free zinc ions, the zinc in GPIH-Zn chelate showed a >10 % reduction in maximum adsorption capacity on CIDF. The results showed Freundlich isotherm model and pseudo-second-order kinetics model yielded the best fit to adsorption data, implying multi-layer adsorption of GPIH-Zn on CIDF, and it was a chemisorption. Thermodynamically, zinc ions adsorption onto CIDF was endothermic, whereas GPIH-Zn adsorption was a spontaneous and exothermic reaction. This work assisted understanding of the adsorption mechanism of GPIH-Zn chelate on to IDF. These findings demonstrate the potential of GPIH-zinc chelate as an effective zinc supplement with high stability and capacity to combat dietary fibers' adsorption.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112959"},"PeriodicalIF":5.8,"publicationDate":"2025-12-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The impact of thermal processing on the stability of bioactive compounds, including vitamin C and total carotenoids, can be reliably predicted using the Finite Element Method (FEM) to estimate temperature histories. This study aimed to integrate experimentally determined thermokinetic parameters, DT and z, of vitamin C and total carotenoids in carrots with 3D FEM-predicted temperature histories, incorporating temperature-dependent thermophysical properties, to predict and validate their retention during thermal processing. Vitamin C retention (VCR) and total carotenoids retention (TCR) were estimated from 3D FEM-predicted temperature histories (FEMTH) and compared with retentions obtained from experimental temperature histories (ETH) and observed experimental retentions. A completely randomised design was applied for vitamin C and total carotenoids contents considering temperature (50, 60, 70, 80, and 95 °C) and time (1, 2, 3, 4, and 5 min) as factors, and DT was assessed for each temperature. The DT for vitamin C ranged from 49.2 to 10.4 min and for carotenoids from 161.6 to 52.5 min; decreasing with temperature. The z-parameter was 65.7 °C for vitamin C and 93.6 °C for carotenoids. The VCR predicted from FEMTH and ETH, and experimentally measured was 54.6, 55.4, and 54.8 %, while TCR was 86.7, 86.9, and 86.6 %, respectively. The activation energy for vitamin C and carotenoids was 34.6 and 24.4 kJ/mol, respectively. Validation confirmed that integrating thermokinetic parameters with FEMTH and ETH accurately predicted VCR and TCR during blanching, demonstrating the importance of considering specific vegetables extracts due to variability in nutrient distribution.
{"title":"Thermokinetic parameters of vitamin C and total carotenoids in carrot: Prediction and validation of their retention via 3D finite element modelling","authors":"Miriam Gil-Gaxiola , Olivia Caro-Hernández , Marco Carrazco-Escalante , Rosalina Iribe-Salazar , Yessica Vázquez-López , Melissa González-Camacho , Roberto Gutiérrez-Dorado , José Caro-Corrales","doi":"10.1016/j.jfoodeng.2025.112957","DOIUrl":"10.1016/j.jfoodeng.2025.112957","url":null,"abstract":"<div><div>The impact of thermal processing on the stability of bioactive compounds, including vitamin C and total carotenoids, can be reliably predicted using the Finite Element Method (FEM) to estimate temperature histories. This study aimed to integrate experimentally determined thermokinetic parameters, <em>D</em><sub><em>T</em></sub> and <em>z</em>, of vitamin C and total carotenoids in carrots with 3D FEM-predicted temperature histories, incorporating temperature-dependent thermophysical properties, to predict and validate their retention during thermal processing. Vitamin C retention (<em>VCR</em>) and total carotenoids retention (<em>TCR</em>) were estimated from 3D FEM-predicted temperature histories (FEMTH) and compared with retentions obtained from experimental temperature histories (ETH) and observed experimental retentions. A completely randomised design was applied for vitamin C and total carotenoids contents considering temperature (50, 60, 70, 80, and 95 °C) and time (1, 2, 3, 4, and 5 min) as factors, and <em>D</em><sub><em>T</em></sub> was assessed for each temperature. The <em>D</em><sub><em>T</em></sub> for vitamin C ranged from 49.2 to 10.4 min and for carotenoids from 161.6 to 52.5 min; decreasing with temperature. The <em>z</em>-parameter was 65.7 °C for vitamin C and 93.6 °C for carotenoids. The <em>VCR</em> predicted from FEMTH and ETH, and experimentally measured was 54.6, 55.4, and 54.8 %, while <em>TCR</em> was 86.7, 86.9, and 86.6 %, respectively. The activation energy for vitamin C and carotenoids was 34.6 and 24.4 kJ/mol, respectively. Validation confirmed that integrating thermokinetic parameters with FEMTH and ETH accurately predicted <em>VCR</em> and <em>TCR</em> during blanching, demonstrating the importance of considering specific vegetables extracts due to variability in nutrient distribution.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112957"},"PeriodicalIF":5.8,"publicationDate":"2025-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882435","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 : 2025-12-27DOI: 10.1016/j.jfoodeng.2025.112943
Phillip Müter, Jörg Hinrichs
Production of shelf-stable oat drinks typically relies on ultra-high-temperature (UHT) treatment to ensure microbiological safety and shelf stability. This process is often challenged by severe fouling formation, reducing process efficiency and sustainability. While fouling mechanisms in dairy systems are well characterized, investigations into fouling of oat-based beverages are lacking. This study presents a systematic approach to study fouling of oat drinks under conditions representative of the hot surface temperatures encountered in UHT heat exchangers. A self-designed, technical-scale fouling test system was employed and the production of oat-based fouling material was validated for high reproducibility. The impact of key fouling parameters, including mass flow rate (ṁ between 100 and 400 kg h−1), operation time (t between 60 and 120 min) and heating temperatures (ϑFouling between 75 and 150 °C), was systematically assessed. Using the reference oat-based fouling material, fouling was first observed at 120 °C and increased with temperature. Deposit analysis revealed a dry, firm fouling structure with ≥90 % dry matter and <20 % protein in dry matter. Variations in mass flow rate and operation time influenced deposit mass but not structure or composition. For non-enzymatically treated oat supernatant, fouling occurred already at 90 °C and exhibited a wet, spongy structure. Overall, carbohydrates and protein were the dominant components in the fouling layer. Comparison of fouling experiments in batch recirculation and continuous mode showed no significant difference in weight or composition. The results provide the first systematic insights into fouling build-up and composition of oat-based drinks under UHT conditions and establish a basis for developing more efficient and sustainable processing strategies.
货架稳定燕麦饮料的生产通常依赖于超高温（UHT）处理，以确保微生物安全性和货架稳定性。该工艺经常受到严重污垢形成的挑战，降低了工艺效率和可持续性。虽然乳制品系统中的污垢机制很好地表征了，但对燕麦饮料污垢的调查是缺乏的。本研究提出了一种系统的方法来研究在UHT换热器中遇到的热表面温度条件下燕麦饮料的污垢。采用自行设计的技术规模污垢试验系统，验证了燕麦基污垢材料的高重现性。系统评估了关键污垢参数的影响，包括质量流量（100至400 kg h - 1之间），操作时间（t在60至120分钟之间）和加热温度（ϑFouling在75至150°C之间）。使用参考燕麦基污垢材料，在120°C时首次观察到污垢，并随着温度的升高而增加。沉积物分析表明，该结垢结构干燥、牢固，干物质含量≥90%，蛋白质含量≥20%。质量流量和操作时间的变化对沉积物质量没有影响，但对沉积物的结构和成分没有影响。对于未经酶处理的燕麦上清，在90°C时已经发生污染，并表现出潮湿的海绵结构。总体而言，碳水化合物和蛋白质是污染层的主要成分。间歇式再循环和连续模式下污垢实验的比较表明，重量和成分没有显著差异。结果提供了第一个系统的见解，污垢积聚和组成的燕麦饮料在UHT条件下，并建立了一个基础，开发更有效和可持续的加工策略。
{"title":"Investigation of heat-induced oat drink fouling: Design and validation of a technical-scale test system","authors":"Phillip Müter, Jörg Hinrichs","doi":"10.1016/j.jfoodeng.2025.112943","DOIUrl":"10.1016/j.jfoodeng.2025.112943","url":null,"abstract":"<div><div>Production of shelf-stable oat drinks typically relies on ultra-high-temperature (UHT) treatment to ensure microbiological safety and shelf stability. This process is often challenged by severe fouling formation, reducing process efficiency and sustainability. While fouling mechanisms in dairy systems are well characterized, investigations into fouling of oat-based beverages are lacking. This study presents a systematic approach to study fouling of oat drinks under conditions representative of the hot surface temperatures encountered in UHT heat exchangers. A self-designed, technical-scale fouling test system was employed and the production of oat-based fouling material was validated for high reproducibility. The impact of key fouling parameters, including mass flow rate (<em>ṁ</em> between 100 and 400 kg h<sup>−1</sup>), operation time (<em>t</em> between 60 and 120 min) and heating temperatures (ϑ<sub>Fouling</sub> between 75 and 150 °C), was systematically assessed. Using the reference oat-based fouling material, fouling was first observed at 120 °C and increased with temperature. Deposit analysis revealed a dry, firm fouling structure with ≥90 % dry matter and <20 % protein in dry matter. Variations in mass flow rate and operation time influenced deposit mass but not structure or composition. For non-enzymatically treated oat supernatant, fouling occurred already at 90 °C and exhibited a wet, spongy structure. Overall, carbohydrates and protein were the dominant components in the fouling layer. Comparison of fouling experiments in batch recirculation and continuous mode showed no significant difference in weight or composition. The results provide the first systematic insights into fouling build-up and composition of oat-based drinks under UHT conditions and establish a basis for developing more efficient and sustainable processing strategies.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112943"},"PeriodicalIF":5.8,"publicationDate":"2025-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882432","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}
This study presents the development of food-grade phytase immobilisation systems using ionotropically gelled kappa-carrageenan (k-CGN) and chitosan-coated kappa-carrageenan (k-CGN-CS) beads, optimised for conditions relevant to plant-based milk alternatives to enable phytic acid reduction and improve nutritional quality. Immobilisation systems were evaluated for storage stability, reusability, and catalytic efficiency under several buffer concentrations and beverage-relevant pH conditions. Microscopic analysis confirmed uniform, structurally stable beads, with the chitosan complex coacervate coating offering a crucial protective layer that enhanced enzymatic performance. Under suboptimal conditions, such as low buffer strength and beverage-relevant conditions, the immobilised systems significantly outperformed the free enzyme. For instance, in 25 mM buffer, k-CGN-CS and k-CGN retained 45 % and 36 % of catalytic activity, respectively, compared to only 11 % for the free enzyme. In simulated beverage conditions (50 mM potassium acetate and pH 6.5), both immobilised systems exhibited a higher relative activity compared to that of the free enzyme of 104 % for k-CGN, and 124 % for k-CGN-CS beads. Storage stability studies showed that k-CGN-CS beads retained 76 % of activity after 30 days at 4 °C. Remarkably, in six consecutive 30-min hydrolysis cycles, the immobilised phytase maintained 33–38 % activity without the use of chemical crosslinking. This reflects an improved stability and a more favourable enzyme-substrate interactions within the bead microenvironment in these challenging conditions. The k-CGN-CS, particularly, demonstrates high potential for industrial application in plant-based beverages, combining enhanced enzymatic stability, function under mild pH conditions, and great reusability. These attributes make it a promising strategy for improving mineral bioavailability through phytic acid degradation in plant-based dairy alternative beverages.
{"title":"Phytase-k-carrageenan immobilisation systems for phytic acid reduction in plant-based beverages","authors":"Marcella Chalella Mazzocato, Jean-Christophe Jacquier","doi":"10.1016/j.jfoodeng.2025.112945","DOIUrl":"10.1016/j.jfoodeng.2025.112945","url":null,"abstract":"<div><div>This study presents the development of food-grade phytase immobilisation systems using ionotropically gelled kappa-carrageenan (k-CGN) and chitosan-coated kappa-carrageenan (k-CGN-CS) beads, optimised for conditions relevant to plant-based milk alternatives to enable phytic acid reduction and improve nutritional quality. Immobilisation systems were evaluated for storage stability, reusability, and catalytic efficiency under several buffer concentrations and beverage-relevant pH conditions. Microscopic analysis confirmed uniform, structurally stable beads, with the chitosan complex coacervate coating offering a crucial protective layer that enhanced enzymatic performance. Under suboptimal conditions, such as low buffer strength and beverage-relevant conditions, the immobilised systems significantly outperformed the free enzyme. For instance, in 25 mM buffer, k-CGN-CS and k-CGN retained 45 % and 36 % of catalytic activity, respectively, compared to only 11 % for the free enzyme. In simulated beverage conditions (50 mM potassium acetate and pH 6.5), both immobilised systems exhibited a higher relative activity compared to that of the free enzyme of 104 % for k-CGN, and 124 % for k-CGN-CS beads. Storage stability studies showed that k-CGN-CS beads retained 76 % of activity after 30 days at 4 °C. Remarkably, in six consecutive 30-min hydrolysis cycles, the immobilised phytase maintained 33–38 % activity without the use of chemical crosslinking. This reflects an improved stability and a more favourable enzyme-substrate interactions within the bead microenvironment in these challenging conditions. The k-CGN-CS, particularly, demonstrates high potential for industrial application in plant-based beverages, combining enhanced enzymatic stability, function under mild pH conditions, and great reusability. These attributes make it a promising strategy for improving mineral bioavailability through phytic acid degradation in plant-based dairy alternative beverages.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112945"},"PeriodicalIF":5.8,"publicationDate":"2025-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882431","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 : 2025-12-27DOI: 10.1016/j.jfoodeng.2025.112947
Fangran Liu , Weidong Wu , Hua Zhang , Yuyao Sun , Yuling Liu
To solve the problems of uneven temperature and localized overheating in microwave thawing method of frozen pork, a novel thawing method based on the principle of vacuum steam-microwave thawing (VSMT) was proposed. To assess the initiation and completion of thawing, the center temperature of a 500 g frozen pork sample was raised from −18 to 2 °C in the study. The effect of initial vacuum time on the thawing performance of VSMT was experimentally investigated. The thawing performance and the quality of the thawed pork were then compared under the optimal initial vacuum time of the VSMT with those thawed by microwave continuous thawing (MCT), microwave intermittent thawing (MIT), and vacuum steam thawing (VST). The results indicated that the lowest coefficient of variation of the surface temperature of the thawed sample, shortest thawing time, lowest system-specific energy consumption (system-SEC), and lowest thawing and cooking loss were achieved with an initial vacuum time of 10 min. Compared with the MCT and MIT, the VSMT significantly improved thawing uniformity and reduced thawing loss. A 31 % reduction in thawing time and a 38 % reduction in system-SEC were achieved by the VSMT compared to the VST. The pork samples thawed by the VSMT had the smallest total color difference. Their color, texture parameters, total volatile basic nitrogen, and thiobarbituric acid reaction substances were closest to those of fresh pork. This study provides a novel and effective solution to the problems of uneven thawing and localized overheating associated with microwave thawing methods.
{"title":"A novel vacuum steam – Microwave thawing of frozen pork","authors":"Fangran Liu , Weidong Wu , Hua Zhang , Yuyao Sun , Yuling Liu","doi":"10.1016/j.jfoodeng.2025.112947","DOIUrl":"10.1016/j.jfoodeng.2025.112947","url":null,"abstract":"<div><div>To solve the problems of uneven temperature and localized overheating in microwave thawing method of frozen pork, a novel thawing method based on the principle of vacuum steam-microwave thawing (VSMT) was proposed. To assess the initiation and completion of thawing, the center temperature of a 500 g frozen pork sample was raised from −18 to 2 °C in the study. The effect of initial vacuum time on the thawing performance of VSMT was experimentally investigated. The thawing performance and the quality of the thawed pork were then compared under the optimal initial vacuum time of the VSMT with those thawed by microwave continuous thawing (MCT), microwave intermittent thawing (MIT), and vacuum steam thawing (VST). The results indicated that the lowest coefficient of variation of the surface temperature of the thawed sample, shortest thawing time, lowest system-specific energy consumption (system-SEC), and lowest thawing and cooking loss were achieved with an initial vacuum time of 10 min. Compared with the MCT and MIT, the VSMT significantly improved thawing uniformity and reduced thawing loss. A 31 % reduction in thawing time and a 38 % reduction in system-SEC were achieved by the VSMT compared to the VST. The pork samples thawed by the VSMT had the smallest total color difference. Their color, texture parameters, total volatile basic nitrogen, and thiobarbituric acid reaction substances were closest to those of fresh pork. This study provides a novel and effective solution to the problems of uneven thawing and localized overheating associated with microwave thawing methods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112947"},"PeriodicalIF":5.8,"publicationDate":"2025-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882421","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 : 2025-12-27DOI: 10.1016/j.jfoodeng.2025.112942
Magdalena Zielinska , Sara Zielinska , Tomasz Olkowski , Michał Duda
This study evaluates the effect of lactic acid fermentation on the dielectric properties of beetroot (Beta vulgaris L.) and their role in microwave drying control. The aim was to characterize the real part of relative permittivity (energy storage) and the dielectric loss factor (energy dissipation) of fresh and fermented tissues as a function of frequency (1–20 GHz) and moisture content, and to link them with absorption efficiency and reflection losses. Two adaptive power control strategies, FAST-DRY and SAFE-DRY (temperature limit 80 °C), were developed and tested. Dielectric properties were measured with a coaxial probe and vector network analyzer, and drying was performed in a 2.45 GHz microwave dryer at 200, 300 and 500 W, with simultaneous monitoring of power balance and temperature. Fermentation increased dielectric parameters (ε’ and ε”) at comparable moisture levels, particularly due to enhanced ionic conductivity and interfacial polarization associated with cell wall disruption and electrolyte release. Although trends differed, fresh samples exhibited non-linear behavior, while fermented samples showed a more monotonic increase with hydration. Both materials demonstrated high absorption efficiency; however, fresh samples experienced temporary drops of η to ∼0.6 at 300 W and medium moisture, whereas fermented samples remained stable within 0.85–1.0. Reflection losses were higher after fermentation (0.2–0.4, >0.5 at times), linked to porosity and heterogeneity. SAFE-DRY limited overheating at 300–500 W by maintaining absorbed power <400 W below 80 °C, with smoother trajectories in fermented material. This work provides a broadband dielectric characterization of fermented beetroot, quantitative relations with absorption and reflection, and practical algorithms for adaptive microwave power control. The findings support efficient drying strategies and in situ sensing in practice.
{"title":"Dielectric properties of fresh and fermented beetroot as a basis for adaptive microwave drying strategies","authors":"Magdalena Zielinska , Sara Zielinska , Tomasz Olkowski , Michał Duda","doi":"10.1016/j.jfoodeng.2025.112942","DOIUrl":"10.1016/j.jfoodeng.2025.112942","url":null,"abstract":"<div><div>This study evaluates the effect of lactic acid fermentation on the dielectric properties of beetroot (<em>Beta vulgaris</em> L.) and their role in microwave drying control. The aim was to characterize the real part of relative permittivity (energy storage) and the dielectric loss factor (energy dissipation) of fresh and fermented tissues as a function of frequency (1–20 GHz) and moisture content, and to link them with absorption efficiency and reflection losses. Two adaptive power control strategies, FAST-DRY and SAFE-DRY (temperature limit 80 °C), were developed and tested. Dielectric properties were measured with a coaxial probe and vector network analyzer, and drying was performed in a 2.45 GHz microwave dryer at 200, 300 and 500 W, with simultaneous monitoring of power balance and temperature. Fermentation increased dielectric parameters (<em>ε’</em> and <em>ε”</em>) at comparable moisture levels, particularly due to enhanced ionic conductivity and interfacial polarization associated with cell wall disruption and electrolyte release. Although trends differed, fresh samples exhibited non-linear behavior, while fermented samples showed a more monotonic increase with hydration. Both materials demonstrated high absorption efficiency; however, fresh samples experienced temporary drops of <em>η</em> to ∼0.6 at 300 W and medium moisture, whereas fermented samples remained stable within 0.85–1.0. Reflection losses were higher after fermentation (0.2–0.4, >0.5 at times), linked to porosity and heterogeneity. SAFE-DRY limited overheating at 300–500 W by maintaining absorbed power <400 W below 80 °C, with smoother trajectories in fermented material. This work provides a broadband dielectric characterization of fermented beetroot, quantitative relations with absorption and reflection, and practical algorithms for adaptive microwave power control. The findings support efficient drying strategies and <em>in situ</em> sensing in practice.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112942"},"PeriodicalIF":5.8,"publicationDate":"2025-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882423","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 : 2025-12-26DOI: 10.1016/j.jfoodeng.2025.112944
Lixin Du, Qihan Liu, Guanghong Zhou, Keping Ye
This study aimed to evaluate the effects of alternating magnetic field treatment on the mass transfer rate, microstructure, water retention, and texture of beef during the marination process. Results demonstrated that both Sodium chloride (NaCl) content and moisture content in beef were significantly increased after alternating magnetic field-assisted marination compared to conventional static marination. Mass transfer was modeled using Fick's second law, which provided a good fit to the experimental data in the marination process. The diffusion coefficients (D-values) of NaCl and moisture were found to increase significantly with increasing magnetic field intensity, respectively. Specifically, alternating magnetic field-assisted marination with an intensity of 5 mT for 90 min resulted in a maximum increase of 21.77 % in NaCl content and a 1.98 % improvement in moisture content. In addition, microstructural analysis suggested that the accelerated marination induced by the alternating magnetic field might be due to the fact that the alternating magnetic field promoted the expansion of myofibrillar gaps in muscles, thereby enhancing the permeation rate of NaCl and moisture. The cooking loss reduced by marination assisted with a 5 mT magnetic field in beef tenderloin, although no significant negative impact in tenderness was observed compared to static marination. This study demonstrates that a low-frequency alternating magnetic field can simultaneously enhance marination efficiency and maintain myofibrillar structural integrity, providing a potential alternative to conventional physical methods.
{"title":"Low-frequency magnetic field aids marination: Enhanced mass transfer, maintained the integrity of fibers","authors":"Lixin Du, Qihan Liu, Guanghong Zhou, Keping Ye","doi":"10.1016/j.jfoodeng.2025.112944","DOIUrl":"10.1016/j.jfoodeng.2025.112944","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of alternating magnetic field treatment on the mass transfer rate, microstructure, water retention, and texture of beef during the marination process. Results demonstrated that both Sodium chloride (NaCl) content and moisture content in beef were significantly increased after alternating magnetic field-assisted marination compared to conventional static marination. Mass transfer was modeled using Fick's second law, which provided a good fit to the experimental data in the marination process. The diffusion coefficients (D-values) of NaCl and moisture were found to increase significantly with increasing magnetic field intensity, respectively. Specifically, alternating magnetic field-assisted marination with an intensity of 5 mT for 90 min resulted in a maximum increase of 21.77 % in NaCl content and a 1.98 % improvement in moisture content. In addition, microstructural analysis suggested that the accelerated marination induced by the alternating magnetic field might be due to the fact that the alternating magnetic field promoted the expansion of myofibrillar gaps in muscles, thereby enhancing the permeation rate of NaCl and moisture. The cooking loss reduced by marination assisted with a 5 mT magnetic field in beef tenderloin, although no significant negative impact in tenderness was observed compared to static marination. This study demonstrates that a low-frequency alternating magnetic field can simultaneously enhance marination efficiency and maintain myofibrillar structural integrity, providing a potential alternative to conventional physical methods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112944"},"PeriodicalIF":5.8,"publicationDate":"2025-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882422","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 : 2025-12-26DOI: 10.1016/j.jfoodeng.2025.112946
Xiaoshuai Yu , Jiangkai Zeng , Jinjie Huo , Jinming Ma , Jiaqi Song , Lin Wang , Mohamed E. Hassan , Yixin Peng , Bo Bo , Zhigang Xiao , Yumin Duan
Corn starch (CS) was modified using a one-step citric acid (CA) active extrusion. Based on the changes of system parameters, the influence of feed moisture on structural, pasting and gel properties of modified starch (ECSCA) were investigated. Results showed that the residence time of material, die pressure, torque and specific mechanical energy (SME) were closely related to feed moisture. FTIR and density functional theory (DFT) analysis confirmed that esterification had occurred and there were ester bonds between CS and CA, which altered surface morphology and particle size of CS. The relative crystallinity and short-range ordered degree of ECSCA showed a decreasing trend when feed moisture increased from 30 % to 35 %, whereas the higher level of feed moisture (37.5 % and 40 %) led to an opposite effect. Compared with natural CS, ECSCA exhibited a lower gelatinization enthalpy (ΔH), peak viscosity (PV) and setback viscosity (SB). The ΔH and PV of ECSCA reduced from 1.53 J/g and 631 cp to 1.08 J/g and 466 cp when feed moisture enhanced from 30 % to 32.5 %, while there was an increasing trend for ΔH and PV when feed moisture further increased. Additionally, increasing feed moisture reduced strength of ECSCA gels as well as altered rheological properties and water distribution of ECSCA gels. These results demonstrated that feed moisture regulated the effect of CA on starch modification via affecting the extrusion environment, which was helpful to broaden the application of one-step active extrusion in starch modification.
{"title":"Tailoring properties of corn starch via active extrusion: Key role of feed moisture","authors":"Xiaoshuai Yu , Jiangkai Zeng , Jinjie Huo , Jinming Ma , Jiaqi Song , Lin Wang , Mohamed E. Hassan , Yixin Peng , Bo Bo , Zhigang Xiao , Yumin Duan","doi":"10.1016/j.jfoodeng.2025.112946","DOIUrl":"10.1016/j.jfoodeng.2025.112946","url":null,"abstract":"<div><div>Corn starch (CS) was modified using a one-step citric acid (CA) active extrusion. Based on the changes of system parameters, the influence of feed moisture on structural, pasting and gel properties of modified starch (ECSCA) were investigated. Results showed that the residence time of material, die pressure, torque and specific mechanical energy (SME) were closely related to feed moisture. FTIR and density functional theory (DFT) analysis confirmed that esterification had occurred and there were ester bonds between CS and CA, which altered surface morphology and particle size of CS. The relative crystallinity and short-range ordered degree of ECSCA showed a decreasing trend when feed moisture increased from 30 % to 35 %, whereas the higher level of feed moisture (37.5 % and 40 %) led to an opposite effect. Compared with natural CS, ECSCA exhibited a lower gelatinization enthalpy (ΔH), peak viscosity (PV) and setback viscosity (SB). The ΔH and PV of ECSCA reduced from 1.53 J/g and 631 cp to 1.08 J/g and 466 cp when feed moisture enhanced from 30 % to 32.5 %, while there was an increasing trend for ΔH and PV when feed moisture further increased. Additionally, increasing feed moisture reduced strength of ECSCA gels as well as altered rheological properties and water distribution of ECSCA gels. These results demonstrated that feed moisture regulated the effect of CA on starch modification via affecting the extrusion environment, which was helpful to broaden the application of one-step active extrusion in starch modification<strong>.</strong></div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112946"},"PeriodicalIF":5.8,"publicationDate":"2025-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882425","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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