Journal of Food Engineering最新文献_第6页

Bigel formation through surfactant-free co-gelation-in-emulsion without thermal activation of the hydrogel: Expanding the toolbox for customizable, and food-grade fat replacers 通过无表面活性剂的乳液共凝胶形成凝胶，无需水凝胶的热活化：扩展了可定制和食品级脂肪替代品的工具箱

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-31 DOI: 10.1016/j.jfoodeng.2025.112848

Esther Santamaría , Akbota Adilbekova , Jonathan Miras , Carme González , Alicia Maestro

Replacing saturated and trans fats with healthier alternatives remains a major challenge for the food industry. This study presents a simple method to fabricate food-grade bigels with improved structural and functional properties. A surfactant-free co-gelation-in-emulsion approach was applied, in which basic pullulan, sodium trimetaphosphate (STMP) solutions were emulsified with molten candelilla wax/extra virgin olive oil solutions under mild agitation. Hydro- and oleo-gelation ocurred simultaneously once emulsion was prepared, withput thermal activation of the hidrogel, directly forming the bigel. Bigels with hydrogel-to-oleogel ratios of 25:75, 50:50, and 75:25 were produced and compared with systems obtained by conventional high-shear mixing of the separately prepared hydro- and oleo-gels. Co-gelated bigels exhibited homogeneous phase distribution, solid-like rheology, and high oil-binding capacity (>80 % at 25 % hydrogel; no oil leakage at ≥50 %). When the hydrogel acted as the continuous phase (≥50 %), the systems displayed marked increases in elasticity (G′ > 6000 Pa), hardness (≈450–500 g), and swelling (up to 55 %), closely resembling pure hydrogels. In contrast, mixed bigels prepared by high shear mixing of single gels presented fragmented, heterogeneous structures with lower stability and weaker texture. FT-IR, WAXS, and confocal microscopy confirmed improved hydrogen bonding, maintenance of oleogel crystallinity, and more continuous networks in co-gelated samples. This thermally independent route of the hydriphilic domain enables the use of biopolymers with slow chemical cross-linking kinetics (such as pullulan-STMP) and yields bigels that are more homogeneous, mechanically stronger, and oil-retentive. Overall, the method broadens the possibilities of food-grade bigels as customizable fat replacers.

用更健康的替代品替代饱和脂肪和反式脂肪仍然是食品工业面临的主要挑战。本研究提出了一种简单的方法来制备具有改进结构和功能特性的食品级凝胶。采用无表面活性剂的乳化共凝胶法，将碱性普鲁兰、三偏磷酸钠（STMP）溶液与熔融的小烛台蜡/特级初榨橄榄油溶液在轻度搅拌下乳化。乳状液制备时，水凝胶和油凝胶同时发生，无需热活化，直接形成凝胶。制备了水凝胶与油凝胶比例分别为25:75、50:50和75:25的凝胶，并与分别制备的水凝胶和油凝胶的常规高剪切混合得到的体系进行了比较。共凝胶凝胶具有相分布均匀、固体流变性和高油结合能力（25%水凝胶时为80%；≥50%水凝胶时无漏油）。当水凝胶作为连续相（≥50%）时，体系的弹性（G ' > 6000 Pa），硬度（≈450-500 G）和膨胀（高达55%）显着增加，与纯水凝胶非常相似。相比之下，单凝胶高剪切混合制备的混合凝胶呈现破碎、非均质结构，稳定性较低，质地较弱。FT-IR， WAXS和共聚焦显微镜证实了共凝胶样品中氢键的改善，油凝胶结晶度的维持和更连续的网络。这种亲水结构域的热独立路径使得使用具有缓慢化学交联动力学的生物聚合物（如普鲁兰- stmp），并产生更均匀、机械强度更强、保油性更好的凝胶。总的来说，该方法拓宽了食品级bigels作为可定制脂肪替代品的可能性。

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引用次数: 0

Effect of thermal compression on the mechanical fusion of soy protein powder 热压缩对大豆蛋白粉机械融合的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-31 DOI: 10.1016/j.jfoodeng.2025.112858

Takumi Mochizuki , Ryo Takenaka , Naoki Nakamura , Kiyoshi Kawai

A plant-based analog of katsuobushi (boiled and dried bonito fish stick), which is made via the thermal compression of soy protein powder, is not an aggregated powder but rather a smooth solid. The mechanism by which the compressed soy protein powder transforms to a smooth solid, however, has not yet been clarified. The present work assessed the associated mechanism while varying the water activity (a_w), compression stress (σ_c) and compression temperature (T_c) based on consideration of the glass transition temperature (T_g) of soy protein. Soy protein powders (a_w 0.689–0.973) were compressed at T_c 25–100 °C and σ_c 12.7–63.7 MPa. The compressed products were categorized as beige, brown or transparent brown solids. The degree of transparency increased with increases in the (T_c – T_g) value, which reflected molecular mobility, and σ_c. The protein particles were found to fuse at particle interfaces and also internally, and so underwent volume reduction at suitably high σ_c. From the practical standpoint of production cost and storage stability, a soy protein solid having an a_w of 0.843 and compressed 80 °C (T_c – T_g = 45.5 °C) and 38.2 MPa would likely be optimal. These results will be helpful for the future production of various plant-based dry foods and for the texturization of other powdered food items.

一种基于植物的类似katsuobushi（煮沸和干燥的鲣鱼条）的产品，是通过大豆蛋白粉的热压缩制成的，它不是聚集的粉末，而是光滑的固体。然而，被压缩的大豆蛋白粉转变为光滑固体的机制尚未明确。本文在考虑大豆蛋白玻璃化转变温度（Tg）的基础上，对水活度（aw）、压缩应力（σc）和压缩温度（Tc）的变化进行了分析。大豆蛋白粉（aw 0.689 ~ 0.973）在温度25 ~ 100℃、σc 12.7 ~ 63.7 MPa下进行压缩。压缩后的产品被分类为米色、棕色或透明棕色固体。透明度随着反映分子迁移率的（Tc - Tg）值和σc的增大而增大。发现蛋白质颗粒在颗粒界面和内部发生融合，因此在适当高的σc下体积减小。从生产成本和储存稳定性的实际角度来看，在80°C （Tc - Tg = 45.5°C）和38.2 MPa的压缩条件下，aw = 0.843的大豆蛋白固体可能是最优的。这些结果将有助于未来各种植物性干粮的生产和其他粉状食品的质地化。

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引用次数: 0

Modeling key thermophysical properties for high-pressure food processing: Foundations for a digital knowledge base 高压食品加工的关键热物理特性建模：数字知识库的基础

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-31 DOI: 10.1016/j.jfoodeng.2025.112857

Laura Otero , Ashim K. Datta

High hydrostatic pressure (HHP) processing is increasingly used in the food industry to enhance safety, improve quality, and support the development of novel products. During processing, heat exchange occurs between the HHP unit walls, the pressure-transmitting medium, and the food being processed. Moreover, the extreme pressures involved can significantly alter thermophysical properties, making their estimation essential for predicting product behavior and guiding process design. In particular, computer-aided design of safe, high-quality products and related HHP processes requires reliable thermophysical properties as a function of pressure and temperature to simulate temperature evolution and other key process variables. However, the limited availability of such data under high-pressure conditions remains a major bottleneck.

To address this issue, we have compiled and critically discussed theoretical, semi-empirical, and empirical models—currently scattered across the literature—for estimating thermophysical properties relevant to HHP processing, along with assessments of their predictive accuracy. These properties include initial freezing point, ice content, density, thermal expansivity, isothermal compressibility, specific heat capacity, thermal conductivity, enthalpy, and viscosity. While theoretical models are constrained by limited knowledge of pressure effects on individual food components beyond water and typically assume homogeneous systems, thus overlooking explicit structural heterogeneity, more empirical models are often restricted to specific pressure and temperature ranges and compositions. Despite these limitations, the accuracy of the models presented in this review is likely sufficient for design purposes. Product, process, and equipment design and optimization in HHP—particularly when using computer simulations—would be greatly facilitated by this extensive and nearly exhaustive collection of predictive models available today.

高静水压力（HHP）加工越来越多地用于食品工业，以提高安全性，提高质量，并支持新产品的开发。在加工过程中，热交换发生在高压机组壁面、传压介质和被加工食品之间。此外，所涉及的极端压力可以显着改变热物理性质，使其估算对于预测产品行为和指导工艺设计至关重要。特别是，计算机辅助设计安全、高质量的产品和相关的高温高压工艺需要可靠的热物理性质作为压力和温度的函数来模拟温度演变和其他关键过程变量。然而，这种数据在高压条件下的有限可用性仍然是一个主要瓶颈。为了解决这个问题，我们汇编并批判性地讨论了理论模型、半经验模型和经验模型，这些模型目前分散在文献中，用于估计与高温高压处理相关的热物理性质，以及评估其预测准确性。这些特性包括初始凝固点、冰含量、密度、热膨胀率、等温压缩率、比热容、导热系数、焓和粘度。虽然理论模型受限于对水以外的单个食物成分的压力影响的有限知识，并且通常假设均质系统，从而忽略了明显的结构异质性，但更多的经验模型通常仅限于特定的压力和温度范围和成分。尽管存在这些限制，但本综述中提出的模型的准确性可能足以满足设计目的。在hhp中，产品、工艺和设备的设计和优化——特别是在使用计算机模拟的时候——将通过今天广泛和几乎详尽的预测模型集合大大促进。

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引用次数: 0

Impact of liquid viscosity on simplex spray drying atomizer performance 液体粘度对单形喷雾干燥雾化器性能的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-30 DOI: 10.1016/j.jfoodeng.2025.112854

S. Garcia , V. Kornienko , A. Jongsma , E. Berrocal

Spray drying, a process which is widely used in the food industry, involves the atomizations of a liquid slurry into a drying chamber to produce a powder of desired properties. Although liquid viscosity strongly influences process efficiency, few studies have examined its effect on spray characteristics for specific system designs, where previous work has been hindered by experimental/numerical challenges or focus on non-food systems. Therefore, this study experimentally quantifies the influence of liquid viscosity and atomizer geometry on the discharge coefficient, global Sauter mean diameter (SMD), and spray cone angle for multiple Delavan SDX V spray drying atomizer geometries under industrially relevant conditions. Performing measurements using water/glycerol mixtures enabled the use of advanced optical diagnostic techniques on mixtures with viscosities within the food-industry-relevant range (1–35 mPa s). Overall, we see that increasing viscosity, raises discharge rate and SMDs while reduces spray cone angle, regardless of pressure or atomizer geometry. We then perform a dimensional analysis over a large measured dataset in order to derive empirical equations linking design parameters to resulting sprays characteristics. We show that these equations are able to reliably predict (R² > 0.97) the discharge coeficient, SMD and cone angle solely from liquid properties, operating conditions, and nozzle geometry. Alongside an extensive set of measurements, the derived correlations significantly expand predictive capabilities in the medium-to-low viscosity regimes relevant to spray drying in the food industry. These results can be directly applied in process simulations and design workflows, enhancing the precision and efficiency of industrial spray drying optimization.

喷雾干燥是一种广泛应用于食品工业的工艺，它包括将液体浆料雾化到干燥室中，以产生具有所需性能的粉末。尽管液体粘度对工艺效率有很大影响，但很少有研究考察其对特定系统设计的喷雾特性的影响，而之前的工作受到实验/数值挑战的阻碍，或者专注于非食品系统。因此，本研究在工业相关条件下，实验量化了多种Delavan SDX V喷雾干燥雾化器几何形状下，液体粘度和雾化器几何形状对流量系数、全局Sauter平均直径（SMD）和喷雾锥角的影响。使用水/甘油混合物进行测量，可以使用先进的光学诊断技术对粘度在食品工业相关范围内（1-35 mPa s）的混合物进行测量。总的来说，无论压力或雾化器几何形状如何，我们都可以看到粘度的增加，提高了流量和smd，同时减小了喷雾锥角。然后，我们对一个大型测量数据集进行量纲分析，以得出将设计参数与产生的喷雾特性联系起来的经验方程。我们表明，这些方程能够可靠地预测（R2 > 0.97）仅从液体性质，操作条件和喷嘴几何形状的放电系数，SMD和锥角。除了一组广泛的测量外，推导出的相关性显着扩展了与食品工业喷雾干燥相关的中低粘度制度的预测能力。这些结果可以直接应用于工艺模拟和设计工作流程，提高工业喷雾干燥优化的精度和效率。

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引用次数: 0

Nanofiltration efficiency in the purification of lactose from ultrafiltered acid whey 超滤酸性乳清中乳糖的纳滤纯化效率

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-29 DOI: 10.1016/j.jfoodeng.2025.112851

Riccardo Onesti , Marco Roselli , Cristiana Boi , Serena Bandini

The recovery of lactose from acid whey has not yet been implemented at an industrial scale, primarily due to high concentration of lactic acid and minerals. This study demonstrates the feasibility of purifying and concentrating lactose derived from the permeate of ultrafiltered acid whey. A simple batch nanofiltration process was developed to achieve simultaneous deacidification and demineralization by integrating a concentration step with a subsequent constant-volume diafiltration step. The process enables efficient lactose recovery and provides an aqueous by-product containing primarily lactic acid and monovalent salts. Experiments were conducted with real solutions consisting mainly of 30 g/L lactose, 4.3 g/L lactic acid and 2.5 g/L electrolytes. Commercial spiral wound polyamide membranes were tested at pH 4.0 and 50 °C, and membrane performance was assessed based on rejection measures and a preliminary quantification of fouling. The diafiltration step was essential to ensure a final product with a lactose concentration close to 100 g/L and a lactic acid to lactose ratio not exceeding 0.030 g/g. Process efficiency was determined by the optimal combination of the transmembrane fluxes imposed in both steps: high lactose purity (95 %), yield (99.6 %) and demineralization efficiency (86 %) were obtained when operating at fluxes at 30 L/(m²h) with a minimum pumping requirement of 3.1 kWh/m³ of feed. However, while increasing the transmembrane flux improved performance and energy efficiency, a significant increase in water demand was observed in the diafiltration step. Nevertheless, water recovery via an additional reverse osmosis step accounts for no more than 20 % of the total energy requirement.

从酸性乳清中回收乳糖尚未在工业规模上实施，主要是由于乳酸和矿物质浓度高。本研究证明了从超滤酸乳清的渗透液中提纯浓缩乳糖的可行性。开发了一种简单的间歇纳滤工艺，通过将浓缩步骤与随后的定容滤步骤相结合来实现同时脱酸和脱矿。该工艺能够有效地回收乳糖，并提供主要含有乳酸和单价盐的水性副产物。实验采用主要由30 g/L乳糖、4.3 g/L乳酸和2.5 g/L电解质组成的真实溶液。在pH 4.0和50°C下测试了商业螺旋缠绕聚酰胺膜，并根据排斥措施和污染的初步量化来评估膜的性能。过滤步骤对于确保最终产品的乳糖浓度接近100 g/L，乳酸与乳糖的比例不超过0.030 g/g至关重要。工艺效率取决于两个步骤施加的跨膜通量的最佳组合：当通量为30 L/(m2h)，最小泵送量为3.1 kWh/m3时，可获得高乳糖纯度（95%），产率（99.6%）和脱矿效率（86%）。然而，虽然增加跨膜通量提高了性能和能源效率，但在过滤步骤中观察到需水量显着增加。然而，通过额外的反渗透步骤回收的水不超过总能量需求的20%。

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引用次数: 0

A BPNN-based intelligent control system via the multi-source fusion of electronic nose and machine vision to preserve β-carotene during pumpkin microwave drying 基于bpnn的电子鼻与机器视觉多源融合智能控制系统，实现南瓜微波干燥过程中β-胡萝卜素的保存

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-29 DOI: 10.1016/j.jfoodeng.2025.112856

Zuhao Wang , Shuai Liu , Wenkai Ning , Zhenfeng Li , Benying Liu , Chunfang Song , Jing Li , Jinbiao Teng

To address the challenges regarding targeted retention of nutritionally active compounds and precise regulation of processing parameters during microwave drying of pumpkin, a real-time monitoring system integrating machine vision and an electronic nose was developed to capture odor features (electronic nose sensors R1-R10 response values) and visual features (Surface Shrinkage Rate of Cross Section(SSR-CS), Surface Shrinkage Rate of Longitudinal Section (SSR-LS) and color difference (ΔE) during different microwave drying process, changes in microstructural properties (bulk density, microscopic porosity) and physicochemical parameters (moisture content, rehydration ratio, vitamin C, β-carotene) were monitored concurrently. β-carotene, identified as the core thermo-sensitive nutritional marker, was demonstrated to exhibit degradation characteristics closely correlated with drying temperatures. Stage-specific variations in odor and visual features were observed during the drying process, where a significant positive correlation was identified between the electronic nose sensor R6 response value and β-carotene content (r > 0.9), while a significant negative correlation was demonstrated between the chromatic aberration ΔE and β-carotene content (r < −0.9). Leveraging these correlations, a backpropagation neural network (BPNN) control system based on multi-source information fusion was designed to dynamically regulate microwave power to improve β-carotene retention. Through the implemented methodology, the β-carotene retention rate was increased by at least 2.81 mg/kg, along with demonstrated improvements in product quality and enhancements in drying efficiency. Overall, the study provided an intelligent quality control paradigm for the pumpkin microwave drying industry, demonstrating substantial engineering value for nutrient retention and process optimization.

为了解决南瓜微波干燥过程中营养活性成分的定向保留和加工参数的精确调控问题，开发了一种结合机器视觉和电子鼻的实时监测系统，以捕捉南瓜的气味特征（电子鼻传感器R1-R10响应值）和视觉特征（表面收缩率）。同时监测不同微波干燥过程中纵断面表面收缩率（SSR-LS）和色差（ΔE）、微结构性能（容重、微观孔隙率）和理化参数（含水率、复水率、维生素C、β-胡萝卜素）的变化。β-胡萝卜素作为核心的热敏营养标志物，其降解特性与干燥温度密切相关。在干燥过程中，观察到气味和视觉特征的阶段性变化，其中电子鼻传感器R6响应值与β-胡萝卜素含量呈显著正相关（r > 0.9），色差ΔE与β-胡萝卜素含量呈显著负相关（r <−0.9）。利用这些相关性，设计了一种基于多源信息融合的反向传播神经网络（BPNN）控制系统来动态调节微波功率，以提高β-胡萝卜素的保留率。通过实施的方法，β-胡萝卜素保留率提高了至少2.81 mg/kg，同时证明了产品质量的改善和干燥效率的提高。总体而言，该研究为南瓜微波干燥行业提供了智能质量控制范例，在营养保留和工艺优化方面具有重要的工程价值。

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引用次数: 0

Effect of preparation method on the structure, physicochemical properties, and antioxidant activity of quercetin-loaded soy protein isolate-rhamnolipid nanoparticles 制备方法对负载槲皮素的大豆分离蛋白-鼠李糖脂纳米颗粒结构、理化性质和抗氧化活性的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-28 DOI: 10.1016/j.jfoodeng.2025.112853

Zhinan Wang, Yi Zhang, Jing Xie, Bin Xue, Xiaojun Bian, Tao Sun

Quercetin exhibits a variety of biological activities, but its application is restricted due to its low solubility and instability. Nanoparticle technology can enhance the solubility and stability of quercetin, thereby enhancing its biological activities and potential applications. However, the structure and properties of nanoparticles are closely related to the materials used and the preparation methods employed. This study investigated the effect of preparation method (pH-driven method or antisolvent precipitation method) on the structure and properties of quercetin-loaded soy protein isolate-rhamnolipid nanoparticles (R-S-Q). Hydrophobic interactions, hydrogen bonds, and electrostatic interactions were the main driving forces for the formation and stabilization of nanoparticles. Nanoparticles prepared using the pH-driven method (PD/R-S-Q _2:1) exhibited smaller particle size (195.60 ± 0.55 nm), larger absolute value of zeta potential (38.86 ± 0.22 mV), higher encapsulation efficiency (89.87 ± 0.30 %), and loading capacity (2.90 ± 0.04 %) than the ones prepared using the antisolvent precipitation method (ASP/R-S-Q _2:1). PD/R-S-Q _2:1 demonstrated better stability (pH, ionic, light, thermal, and storage stability), water solubility of quercetin, re-dispersibility, and antioxidant activity than ASP/R-S-Q _2:1. Compared with nanoparticles encapsulating quercetin using soy protein isolate (SPI), ASP/R-S-Q _2:1 and PD/R-S-Q _2:1 showed better sustained release behavior in simulated digestion fluids. In conclusion, the pH-driven method was found to be more suitable for preparing SPI-surfactant nanoparticles for the delivery of quercetin and other hydrophobic bioactive substances. These results provided insights into the selection of nanoparticle preparation methods and the design of novel nanoparticle delivery systems.

槲皮素具有多种生物活性，但由于其溶解度低和不稳定性，制约了其应用。纳米颗粒技术可以提高槲皮素的溶解度和稳定性，从而提高槲皮素的生物活性和潜在的应用前景。然而，纳米颗粒的结构和性能与所使用的材料和制备方法密切相关。研究了制备方法（ph驱动法和抗溶剂沉淀法）对负载槲皮素的大豆分离蛋白-鼠李糖脂纳米颗粒（R-S-Q）结构和性能的影响。疏水相互作用、氢键和静电相互作用是纳米粒子形成和稳定的主要驱动力。与反溶剂沉淀法（ASP/R-S-Q 2:1）相比，ph驱动法（PD/R-S-Q 2:1）制备的纳米颗粒粒径更小（195.60±0.55 nm）， zeta电位绝对值（38.86±0.22 mV）更大，包封率（89.87±0.30%）和负载量（2.90±0.04%）更高。PD/R-S-Q 2:1比ASP/R-S-Q 2:1表现出更好的稳定性（pH、离子、光、热和储存稳定性）、水溶性、再分散性和抗氧化活性。与大豆分离蛋白（SPI）包封槲皮素的纳米颗粒相比，ASP/R-S-Q 2:1和PD/R-S-Q 2:1在模拟消化液中具有更好的缓释行为。综上所述，ph驱动法更适合于制备用于递送槲皮素和其他疏水生物活性物质的spi表面活性剂纳米颗粒。这些结果为纳米颗粒制备方法的选择和新型纳米颗粒递送系统的设计提供了见解。

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引用次数: 0

Engineering pH-responsive hyaluronic acid-tilapia protein Pickering emulsions for intestinal targeted delivery of quercetin 工程ph响应透明质酸-罗非鱼蛋白Pickering乳剂肠道靶向递送槲皮素

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-28 DOI: 10.1016/j.jfoodeng.2025.112855

Qingguan Liu , Pengzhi Hong , Xiang Li , Huanta Ma , Mengya Xie , Chunxia Zhou

This study aims to investigate the feasibility of using Pickering emulsions stabilized by hyaluronic acid (HA)-tilapia protein isolate (TPI) complexes formed via pH-driven methods for the intestinal delivery of quercetin at different concentrations (0.1, 0.2, 0.4, 0.6, 0.8 mg/mL). The results showed that the emulsion with quercetin concentration of 0.6 mg/mL had the highest encapsulation efficiency (95.2 %). Quercetin loading led to an increase in the particle size and zeta potential of the emulsions and significantly improved the rheological properties. The composite emulsion loading significantly increased the scavenging rate of quercetin for DPPH and ABTS⁺ radicals, and efficiently enhanced the light, heat and storage stability of quercetin. The composite emulsion maintained structural integrity during simulated gastric fluid (pH 2) digestion and rapid release of free fatty acids in simulated intestinal fluid (pH 7) digestion, which exhibits pH-responsive behavior in its digestive performance and effectively improved quercetin retention and bioaccessibility. Therefore, the composite emulsion is expected to serve as a pH-responsive oral delivery vehicle for lipid-soluble polyphenols such as quercetin to improve their digestion and absorption characteristics.

本研究旨在探讨ph驱动法形成透明质酸(HA)-罗非鱼分离蛋白（TPI）络合物稳定的Pickering乳剂用于不同浓度（0.1、0.2、0.4、0.6、0.8 mg/mL）槲皮素肠道递送的可行性。结果表明，槲皮素浓度为0.6 mg/mL的乳状液包封率最高，为95.2%。槲皮素的加入增加了乳液的粒径和zeta电位，显著改善了乳液的流变性能。复合乳液负载显著提高了槲皮素对DPPH和ABTS+自由基的清除率，有效增强了槲皮素的光、热稳定性和贮存稳定性。复合乳剂在模拟胃液（pH 2）消化过程中保持结构完整，在模拟肠液（pH 7）消化过程中快速释放游离脂肪酸，在消化性能上表现出pH响应行为，有效提高槲皮素的保留率和生物可及性。因此，该复合乳液有望作为脂溶性多酚（如槲皮素）的ph响应性口服递送载体，以改善其消化吸收特性。

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引用次数: 0

Zein-based pickering emulsions enhance quercetin bioavailability and anti-inflammatory efficacy: Role of lipid type and spatial distribution 玉米蛋白酸洗乳提高槲皮素的生物利用度和抗炎功效：脂质类型和空间分布的作用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-28 DOI: 10.1016/j.jfoodeng.2025.112850

Yang Yuan , Juan-Juan Ma , Shou-Wei Yin , Yi-Gang Yu , Xiao-Quan Yang

Prolamine-based Pickering emulsions represent promising nutraceutical delivery systems but are susceptible to coalescence during gastric digestion, which limits their practical application. To address this limitation, we developed gastric-stable Pickering emulsions via microfluidization using zein/pectin nanoparticles as emulsifiers. Using long-(LCT) or medium-chain triglycerides (MCT) as lipid phases, we engineered Pickering emulsions loaded with quercetin in the shell (ZP-QE) or core (ZPE-Q). A simulated gastrointestinal tract coupled with Caco-2 cell monolayers was established to assess the effects of lipid type and quercetin localization on its bioaccessibility, cell uptake/secretion, and bioavailability. Quercetin bioavailability was higher for LCT-based than MCT-based systems, increasing from 6.8 to 10.8 % (bulk oil) to 25.7–32.5 % (core-loaded), and further to 47.53–69.87 % (shell-loaded), with the highest value (69.87 %) observed for ZP-QE/LCT. The anti-inflammatory activity of quercetin was assessed using Lipopolysaccharides (LPS)-induced RAW264.7 macrophages throughout the digestion and cell absorption. Typically, micellar quercetin—particularly from ZP-QE with LCT—potently inhibited the secretion of pro-inflammatory cytokine: TNF-α (78.5 %), IL-1β (94.7 %), and IL-6 (93.1 %), restoring NO levels to the baseline (10.09 ± 0.22 μM vs 11.78 ± 0.23 μM). Its basolateral fractions retained robust anti-inflammatory activity, inhibiting TNF-α and IL-6 by 81.3 % and 68.8 %, respectively, 4.7- and 6.3- fold greater than bulk corn oil equivalents. Collectively, this work establishes a translational strategy to enhance oral bioavailability and bioactivity of hydrophobic nutraceuticals.

脯胺基皮克林乳剂代表了很有前途的营养输送系统，但在胃消化过程中容易聚结，这限制了它们的实际应用。为了解决这一限制，我们使用玉米蛋白/果胶纳米颗粒作为乳化剂，通过微流态化开发了胃稳定的皮克林乳剂。使用长链（LCT）或中链甘油三酯（MCT）作为脂质相，我们设计了在壳（ZP-QE）或核（ZPE-Q）中装载槲皮素的Pickering乳剂。本研究建立了Caco-2细胞单层偶联的模拟胃肠道，以评估脂质类型和槲皮素定位对其生物可及性、细胞摄取/分泌和生物利用度的影响。以LCT为基础的槲皮素生物利用度高于以mct为基础的体系，从6.8 ~ 10.8%（散装油）增加到25.7 ~ 32.5%（核负载），进一步增加到47.53 ~ 69.87%（壳负载），ZP-QE/LCT的生物利用度最高（69.87%）。通过脂多糖（LPS）诱导的RAW264.7巨噬细胞消化和细胞吸收来评估槲皮素的抗炎活性。通常，胶束槲皮素-特别是来自ZP-QE的lct -有效抑制促炎细胞因子：TNF-α (78.5%), IL-1β(94.7%)和IL-6（93.1%）的分泌，将NO水平恢复到基线（10.09±0.22 μM vs 11.78±0.23 μM）。其基底外侧部分保留了强大的抗炎活性，对TNF-α和IL-6的抑制作用分别为81.3%和68.8%，比散装玉米油高4.7倍和6.3倍。总的来说，这项工作建立了一个转化策略，以提高口服生物利用度和生物活性的疏水营养保健品。

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引用次数: 0

Non-thermal preservation of almond pulp: Microbial inactivation dynamics and quality attributes enhanced by pulsed electric field 杏仁果肉的非热保存：脉冲电场增强的微生物灭活动力学和品质特性

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-10-27 DOI: 10.1016/j.jfoodeng.2025.112849

Yu Wang , Sirui Ma , Junchi Liu , Jiachi Duan , Huaide Xu , Zhengshi Chang , Jun Wang

Thermal sterilization (HT, 121 °C/20 min) compromises almond pulp quality by denaturing proteins and destabilizing emulsions. High-voltage pulsed electric field (PEF: 3 μs, 100 Hz; 19–25 kV, 30s intervals) was evaluated as a non-thermal alternative for microbial inactivation and quality preservation, compared to HT. The results showed that PEF achieved commercial sterility (total counts, molds, yeasts, coliforms compliant) at specific conditions: 19 kV/270s, 22 kV/180s, and 25 kV/150s. While both treatments increased conductivity, HT induced significant off-flavors (HS-SPME-GC-MS/electronic nose) and larger particle size (3.29 ± 0.05 μm). PEF treatments better preserved volatile flavor compounds and resulted in significantly smaller particle sizes (2.73–2.82 μm) and less color change. PEF effectively sterilizes almond pulp with markedly reduced detrimental effects on key quality attributes (flavor, particle size, color) compared to conventional HT, demonstrating its potential for superior quality preservation.

热灭菌（高温，121°C/20分钟）通过变性蛋白质和不稳定的乳剂损害杏仁浆的质量。与高温处理相比，高压脉冲电场（PEF: 3 μs, 100 Hz, 19-25 kV，间隔30s）作为微生物灭活和品质保存的非热替代方法进行了评价。结果表明，PEF在19 kV/270s、22 kV/180s和25 kV/150s的特定条件下达到商业无菌（总数、霉菌、酵母、大肠菌群合规）。虽然两种处理均提高了电导率，但高温处理引起了显著的异味（HS-SPME-GC-MS/电子鼻）和更大的颗粒尺寸（3.29±0.05 μm）。PEF处理能更好地保存挥发性风味化合物，并显著减小颗粒尺寸（2.73 ~ 2.82 μm）和颜色变化。与传统高温灭菌法相比，PEF有效地对杏仁果肉进行灭菌，显著减少了对关键质量属性（风味、粒度、颜色）的有害影响，表明其具有卓越的质量保存潜力。

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引用次数: 0