Journal of Food Engineering最新文献_第7页

Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system 通过半自动化系统，精确的表面切割实现了鱿鱼衣条的动态形状变形

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-21 DOI: 10.1016/j.jfoodeng.2025.112890

Sushil Koirala , Chaiwut Gamonpilas , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari

Morphing food refers to food structures designed to undergo controlled shape transformations in response to external stimuli such as heat or moisture, enabling innovative approaches to food design, packaging, and sustainability. Building on this concept, this study investigated squid mantle (Uroteuthis duvaucelii) as a natural biological material to determine whether precise surface cuts can produce controlled shape changes under thermal processing conditions. Strips of squid mantle were incised using a semi-automated cutting system at defined cut depths (0, 1, and 2 mm) and cut orientations (0°–90° relative to fibre direction) and subsequently subjected to HWI (hot water immersion) at 85 °C or hot-air drying at 75 °C to activate dynamic shape transformations. Thermal analysis confirmed three denaturation transitions consistent with myosin (∼50 °C), collagen (∼57 °C) and actin (∼74 °C). Cutting depth governed morphing magnitude: uncut strips remained flat, 1 mm cuts produced modest bending (∼30–60°), and 2 mm cuts produced uniform bending in loops or helices (>360°). Orientation determined the deformation mode: longitudinal cuts gave near-planar bending (∼360°), oblique cuts at 45–60° generated helical twisting with large angles (>700°), and 90° cuts largely suppressed global curvature (<20°). HWI resulted in slightly greater curvature than drying, reflecting rapid collagen shrinkage and accelerated water expulsion. Drying kinetics showed an early peak followed by a dominant falling-rate period, indicating internal diffusion control; depth effects exceeded orientation effects when cut depth was fixed at 2 mm. Microscopy and micro-CT analysis indicated that cuts disrupt fibre–collagen continuity, increase local porosity and create stiffness differences that direct anisotropic shrinkage into bending or twisting. These results demonstrate a simple, reproducible approach to predict dynamic shape morphing in natural seafood tissues and while doing so reduce storage and shipping volume, promote sustainability, and reimagine how we design, package, and experience future foods.

变形食品是指食品结构设计经过控制形状变化响应外部刺激，如热或湿，使创新方法的食品设计，包装和可持续性。基于这一概念，本研究将鱿鱼外套（Uroteuthis duvaucelii）作为一种天然生物材料进行研究，以确定在热加工条件下精确的表面切割是否可以产生可控的形状变化。使用半自动切割系统在规定的切割深度（0、1和2毫米）和切割方向（相对于纤维方向0°-90°）下切割鱿鱼衣条，随后在85°C下进行HWI（热水浸泡）或在75°C下进行热风干燥，以激活动态形状变化。热分析证实了三个变性转变，与肌球蛋白（~ 50°C）、胶原蛋白（~ 57°C）和肌动蛋白（~ 74°C）一致。切割深度决定了变形幅度：未切割的条带保持平坦，1毫米的切割产生适度的弯曲（~ 30-60°），2毫米的切割产生均匀的环形或螺旋弯曲（>360°）。方向决定了变形模式：纵向切割产生近平面弯曲（~ 360°），45-60°的斜切割产生大角度的螺旋扭曲（>700°），90°切割在很大程度上抑制了全局曲率（<20°）。与干燥相比，HWI的曲率略大，反映了胶原蛋白的快速收缩和水分的加速排出。干燥动力学表现为早期的峰值，然后是一个主要的下降速率期，表明内部扩散控制；当切割深度固定为2mm时，深度效果超过方向效果。显微镜和微型ct分析表明，切口破坏了纤维-胶原蛋白的连续性，增加了局部孔隙度，并产生了刚度差异，导致各向异性收缩转变为弯曲或扭转。这些结果展示了一种简单、可重复的方法来预测天然海鲜组织的动态形状变化，同时减少储存和运输体积，促进可持续性，并重新构想我们如何设计、包装和体验未来的食物。

{"title":"Precise surface cuts enable dynamic shape morphing of squid mantle strips via semi-automated system","authors":"Sushil Koirala , Chaiwut Gamonpilas , Sangeeta Prakash , Azharul Karim , Bhesh Bhandari","doi":"10.1016/j.jfoodeng.2025.112890","DOIUrl":"10.1016/j.jfoodeng.2025.112890","url":null,"abstract":"<div><div>Morphing food refers to food structures designed to undergo controlled shape transformations in response to external stimuli such as heat or moisture, enabling innovative approaches to food design, packaging, and sustainability. Building on this concept, this study investigated squid mantle (<em>Uroteuthis duvaucelii</em>) as a natural biological material to determine whether precise surface cuts can produce controlled shape changes under thermal processing conditions. Strips of squid mantle were incised using a semi-automated cutting system at defined cut depths (0, 1, and 2 mm) and cut orientations (0°–90° relative to fibre direction) and subsequently subjected to HWI (hot water immersion) at 85 °C or hot-air drying at 75 °C to activate dynamic shape transformations. Thermal analysis confirmed three denaturation transitions consistent with myosin (∼50 °C), collagen (∼57 °C) and actin (∼74 °C). Cutting depth governed morphing magnitude: uncut strips remained flat, 1 mm cuts produced modest bending (∼30–60°), and 2 mm cuts produced uniform bending in loops or helices (>360°). Orientation determined the deformation mode: longitudinal cuts gave near-planar bending (∼360°), oblique cuts at 45–60° generated helical twisting with large angles (>700°), and 90° cuts largely suppressed global curvature (<20°). HWI resulted in slightly greater curvature than drying, reflecting rapid collagen shrinkage and accelerated water expulsion. Drying kinetics showed an early peak followed by a dominant falling-rate period, indicating internal diffusion control; depth effects exceeded orientation effects when cut depth was fixed at 2 mm. Microscopy and micro-CT analysis indicated that cuts disrupt fibre–collagen continuity, increase local porosity and create stiffness differences that direct anisotropic shrinkage into bending or twisting. These results demonstrate a simple, reproducible approach to predict dynamic shape morphing in natural seafood tissues and while doing so reduce storage and shipping volume, promote sustainability, and reimagine how we design, package, and experience future foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112890"},"PeriodicalIF":5.8,"publicationDate":"2025-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615970","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}

引用次数: 0

Dual-functional cyclodextrin-liposome system for dihydromyricetin: Bitterness masking assessed by E-tongue and enhanced bioavailability 双功能环糊精-脂质体体系对二氢杨梅素的苦味掩盖及生物利用度的提高

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-20 DOI: 10.1016/j.jfoodeng.2025.112886

Chunying Jiang , Yexuan Yao , Dan Liu , Chenlu Ma , Zhiyi Zhang , Jian Wu , Wei Liu , Ting Luo , Liqiang Zou

A cyclodextrin-liposome system (CL) was developed to encapsulate dihydromyricetin (DMY), to improve its water solubility, bioavailability, and to mask its bitter taste, thus expanding its application in the food field. The dihydromyricetin-cyclodextrin-liposome (DCL) prepared by film dispersion method showed a multivesicular structure with an average particle size of 86.77 nm and an encapsulation rate of 58.4 %. The stability analyzer showed that the DCL had excellent physical stability (instability index: 0.023 ± 0.003) and exhibited good slow-release properties. QCM-D analysis of DCL effectively inhibited the binding of DMY and mucin. The electronic tongue indicated that DCL significantly masked the bitterness of DMY. In vivo pharmacokinetic studies showed that the AUC_0–90min and Cmax of DMY delivered by DCL significantly increased by 5.83-fold and 3.38-fold, respectively, compared with the control group. This study provides a proof-of-concept for the development of an efficient DMY delivery strategy, which is expected to greatly contribute to its potential application in the field of functional foods.

采用环糊精脂质体（CL）包封二氢杨梅素（DMY），提高其水溶性、生物利用度，并掩盖其苦味，从而扩大了其在食品领域的应用。膜分散法制备的二氢杨梅素-环糊精-脂质体（DCL）具有多泡结构，平均粒径为86.77 nm，包封率为58.4%。稳定性分析仪结果表明，DCL具有良好的物理稳定性（不稳定性指数：0.023±0.003）和良好的缓释性能。DCL的QCM-D分析能有效抑制DMY与粘蛋白的结合。电子舌显示，DCL明显掩盖了DMY的苦味。体内药代动力学研究表明，与对照组相比，DCL给药DMY的AUC0-90min和Cmax分别显著提高了5.83倍和3.38倍。本研究为开发高效的DMY输送策略提供了概念验证，有望为其在功能食品领域的潜在应用做出巨大贡献。

{"title":"Dual-functional cyclodextrin-liposome system for dihydromyricetin: Bitterness masking assessed by E-tongue and enhanced bioavailability","authors":"Chunying Jiang , Yexuan Yao , Dan Liu , Chenlu Ma , Zhiyi Zhang , Jian Wu , Wei Liu , Ting Luo , Liqiang Zou","doi":"10.1016/j.jfoodeng.2025.112886","DOIUrl":"10.1016/j.jfoodeng.2025.112886","url":null,"abstract":"<div><div>A cyclodextrin-liposome system (CL) was developed to encapsulate dihydromyricetin (DMY), to improve its water solubility, bioavailability, and to mask its bitter taste, thus expanding its application in the food field. The dihydromyricetin-cyclodextrin-liposome (DCL) prepared by film dispersion method showed a multivesicular structure with an average particle size of 86.77 nm and an encapsulation rate of 58.4 %. The stability analyzer showed that the DCL had excellent physical stability (instability index: 0.023 ± 0.003) and exhibited good slow-release properties. QCM-D analysis of DCL effectively inhibited the binding of DMY and mucin. The electronic tongue indicated that DCL significantly masked the bitterness of DMY. <em>In vivo</em> pharmacokinetic studies showed that the AUC<sub>0–90min</sub> and Cmax of DMY delivered by DCL significantly increased by 5.83-fold and 3.38-fold, respectively, compared with the control group. This study provides a proof-of-concept for the development of an efficient DMY delivery strategy, which is expected to greatly contribute to its potential application in the field of functional foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112886"},"PeriodicalIF":5.8,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577982","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}

引用次数: 0

Study of axial segregation dynamics in size-bidisperse granular flows within a horizontal rotating drum 水平转鼓内粒径双分散颗粒流轴向偏析动力学研究

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-20 DOI: 10.1016/j.jfoodeng.2025.112891

Shih-Hao Chou, Cheng-Yu Huang

We performed a systematic experimental study of axial segregation in a horizontal rotating drum by varying two key parameters, the filling degree and the composition of a bidisperse granular mixture. Experimental images were processed to capture the spatial distribution of bicolor particle concentrations in the system, from which we quantified the segregation index, dynamic angle of repose, bandwidth, and axial concentration profiles. The results demonstrate that both filling degree and mixture composition exert a strong influence on segregation behavior. At low filling degrees and high small particle fractions, sharply defined axial bands form with segregation indices approaching unity and comparatively wide bandwidths. When filling degrees are higher or small particle fractions are lower, the emerging band structures are weak or fail to appear. An ultrathin boundary layer was also observed, with a composition enriched in either small or large particles depending on conditions, which can influence the segregation pattern. By mapping our findings onto a filling degree versus small particle fraction phase diagram effectively predicts and directly identifies whether the system will exhibit uniform mixing, a single central band or a stepped alternating band pattern.

通过改变双分散颗粒混合物的填充度和组成这两个关键参数，对水平旋转滚筒中的轴向偏析进行了系统的实验研究。对实验图像进行处理，捕捉系统中双色粒子浓度的空间分布，并由此量化分离指数、动态休止角、带宽和轴向浓度分布。结果表明，充填程度和混合料组成对偏析行为有较大影响。充填度低、小颗粒含量高时，形成明显的轴向带，偏析指数接近统一，带宽较宽。当填充度较高或小颗粒分数较低时，出现的能带结构较弱或不出现。还观察到一个超薄的边界层，根据条件的不同，其成分富含小颗粒或大颗粒，这可能会影响偏析模式。通过将我们的发现映射到填充度与小颗粒分数的相图上，可以有效地预测并直接识别系统是否会呈现均匀混合，单一中心带或阶梯交替带模式。

{"title":"Study of axial segregation dynamics in size-bidisperse granular flows within a horizontal rotating drum","authors":"Shih-Hao Chou, Cheng-Yu Huang","doi":"10.1016/j.jfoodeng.2025.112891","DOIUrl":"10.1016/j.jfoodeng.2025.112891","url":null,"abstract":"<div><div>We performed a systematic experimental study of axial segregation in a horizontal rotating drum by varying two key parameters, the filling degree and the composition of a bidisperse granular mixture. Experimental images were processed to capture the spatial distribution of bicolor particle concentrations in the system, from which we quantified the segregation index, dynamic angle of repose, bandwidth, and axial concentration profiles. The results demonstrate that both filling degree and mixture composition exert a strong influence on segregation behavior. At low filling degrees and high small particle fractions, sharply defined axial bands form with segregation indices approaching unity and comparatively wide bandwidths. When filling degrees are higher or small particle fractions are lower, the emerging band structures are weak or fail to appear. An ultrathin boundary layer was also observed, with a composition enriched in either small or large particles depending on conditions, which can influence the segregation pattern. By mapping our findings onto a filling degree versus small particle fraction phase diagram effectively predicts and directly identifies whether the system will exhibit uniform mixing, a single central band or a stepped alternating band pattern.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112891"},"PeriodicalIF":5.8,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615907","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}

引用次数: 0

Effects of 433 MHz solid-state microwave processing on gel properties of sterilized low-salt (1 %) silver carp surimi 433 MHz固态微波处理对灭菌低盐（1%）鲢鱼鱼糜凝胶性能的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-20 DOI: 10.1016/j.jfoodeng.2025.112889

Huan Sun , Chong Wang , Yifen Wang , Wenzheng Shi , Xichang Wang , Changhu Xue , Donglei Luan

This research assessed the impact of 433 MHz solid-state microwave thermal sterilization on the gel characteristics of low-salt (1 %) ready-to-eat (RTE) silver carp surimi products. Traditional retort treatment was applied to control samples as a baseline for comparison. The results showed that microwave sterilization markedly improved the surimi gel properties compared to retort processing. Furthermore, the gel strength increased significantly by 60.54 % (P < 0.05), from 297 g cm to 476.8 g cm after microwave treatment. Furthermore, these samples showed a more homogeneous microstructure than those of retort processed samples. This was attributed to the enhancement of microwave field on solubilization and cross-linking of myofibrillar proteins, which resulted in improved gel formation than that of retort processing. In all, the 433 MHz solid-state microwave processing improved the overall quality of the sterilized surimi gels through fast heating rates and alternating electrical field. This study revealed the potential of solid-state microwave sterilization on producing low-salt, ready-to-eat surimi products. The industrialization of solid-state 433 MHz microwave sterilization technology may address consumer demand for healthy and convenient food products.

本研究评估了433 MHz固态微波热灭菌对低盐（1%）即食鲢鱼鱼糜制品凝胶特性的影响。对照样品采用传统的蒸煮法作为对照基线。结果表明，微波杀菌处理能显著改善鱼糜凝胶的性能。微波处理后，凝胶强度从297 g cm提高到476.8 g cm，显著提高了60.54% （P < 0.05）。此外，这些样品表现出比蒸馏水处理样品更均匀的微观结构。这是由于微波场增强了肌原纤维蛋白的溶解和交联，导致凝胶形成比蒸煮过程更快。综上所述，433 MHz固态微波处理通过快速加热速率和交变电场提高了灭菌鱼糜凝胶的整体质量。这项研究揭示了固态微波灭菌在生产低盐即食鱼糜产品方面的潜力。固态433 MHz微波灭菌技术的产业化可以满足消费者对健康方便食品的需求。

{"title":"Effects of 433 MHz solid-state microwave processing on gel properties of sterilized low-salt (1 %) silver carp surimi","authors":"Huan Sun , Chong Wang , Yifen Wang , Wenzheng Shi , Xichang Wang , Changhu Xue , Donglei Luan","doi":"10.1016/j.jfoodeng.2025.112889","DOIUrl":"10.1016/j.jfoodeng.2025.112889","url":null,"abstract":"<div><div>This research assessed the impact of 433 MHz solid-state microwave thermal sterilization on the gel characteristics of low-salt (1 %) ready-to-eat (RTE) silver carp surimi products. Traditional retort treatment was applied to control samples as a baseline for comparison. The results showed that microwave sterilization markedly improved the surimi gel properties compared to retort processing. Furthermore, the gel strength increased significantly by 60.54 % (<em>P</em> < 0.05), from 297 g cm to 476.8 g cm after microwave treatment. Furthermore, these samples showed a more homogeneous microstructure than those of retort processed samples. This was attributed to the enhancement of microwave field on solubilization and cross-linking of myofibrillar proteins, which resulted in improved gel formation than that of retort processing. In all, the 433 MHz solid-state microwave processing improved the overall quality of the sterilized surimi gels through fast heating rates and alternating electrical field. This study revealed the potential of solid-state microwave sterilization on producing low-salt, ready-to-eat surimi products. The industrialization of solid-state 433 MHz microwave sterilization technology may address consumer demand for healthy and convenient food products.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112889"},"PeriodicalIF":5.8,"publicationDate":"2025-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615899","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}

引用次数: 0

Towards translation of Vortex Fluidic Device mediated functional food and nutraceutical production from lab to industrial scale 涡旋流体装置介导功能食品和营养保健品生产从实验室到工业规模的转变

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-19 DOI: 10.1016/j.jfoodeng.2025.112888

Yixiao Wu , Xiaoqi Sun , Shan He , Suresh Thennadil , Hao Wang , David J. Young , Colin Raston , Thaar M.D. Alharbi , Amjad Alotaibi , Jiaqi Li

The Vortex Fluidic Device (VFD) microfluidic platform offers a novel approach for sustainable food and nutraceutical processing. This study evaluated the scale-up of VFD-mediated processes using an up-sized VFD for two representative applications: algae oil encapsulation and enzymatic hydrolysis of fish gelatin for 3D food printing. Compared with conventional homogenisation, VFD processing reduced the average droplet size from ∼2.3 μm to ∼255 nm, and improved emulsion stability from 10.4 ± 1.3 % to 55.4 ± 3.2 % after 72 h storage. In gelatin hydrolysis, the standard VFD decreased reaction time from 120 min to 20 min while increasing the degree of hydrolysis from 55.0 % to 74.5 %. Scale-up trials using the up-sized VFD (1000–3000 rpm) achieved comparable performance to the standard VFD (8000 rpm), supported by equivalent tip speeds (e.g., 7.1 m s⁻¹ at 3000 rpm for up-sized VFD vs. 7.0 m s⁻¹ at 8000 rpm for standard). On scale-up, the droplet size was slightly reduced and the porosity of the gelatin hydrolysates was more than doubled. Furthermore, high fidelity and shape retention were maintained across all VFD systems when 3D printing inks containing 40 % fish gelatin hydrolysates were used. These results demonstrate the scalability, robustness, and industrial potential of VFD technology beyond the standard VFD, offering enhanced stability, efficiency, and product quality relative to conventional methods. In food and nutraceutical production, such scalability facilitates reduces energy input, improves batch-to-batch consistency, and enhances product quality (e.g., uniform droplet size, higher porosity, and improved hydrolysis efficiency).

涡旋流控装置（VFD）微流控平台为可持续食品和营养品加工提供了一种新的方法。本研究评估了VFD介导的过程的放大，使用大尺寸的VFD进行两个代表性应用：藻类油封装和用于3D食品打印的鱼明胶酶解。与传统的均质化相比，VFD处理将平均液滴尺寸从~ 2.3 μm减小到~ 255 nm，并在储存72 h后将乳液稳定性从10.4±1.3%提高到55.4±3.2%。在明胶水解中，标准VFD将反应时间从120 min减少到20 min，而将水解度从55.0%增加到74.5%。使用大尺寸VFD（1000-3000转/分）的放大试验获得了与标准VFD（8000转/分）相当的性能，并得到了等效尖端速度的支持（例如，大尺寸VFD在3000转/分时为7.1米秒−1，而标准VFD在8000转/分时为7.0米秒−1）。按比例放大后，液滴大小略有减小，明胶水解物的孔隙率增加了一倍以上。此外，当使用含有40%鱼明胶水解物的3D打印油墨时，所有VFD系统都保持了高保真度和形状保持。这些结果证明了VFD技术超越标准VFD技术的可扩展性、健壮性和工业潜力，相对于传统方法提供了更高的稳定性、效率和产品质量。在食品和营养品生产中，这种可扩展性有助于减少能量输入，提高批次之间的一致性，并提高产品质量（例如，均匀的液滴尺寸，更高的孔隙率和提高的水解效率）。

{"title":"Towards translation of Vortex Fluidic Device mediated functional food and nutraceutical production from lab to industrial scale","authors":"Yixiao Wu , Xiaoqi Sun , Shan He , Suresh Thennadil , Hao Wang , David J. Young , Colin Raston , Thaar M.D. Alharbi , Amjad Alotaibi , Jiaqi Li","doi":"10.1016/j.jfoodeng.2025.112888","DOIUrl":"10.1016/j.jfoodeng.2025.112888","url":null,"abstract":"<div><div>The Vortex Fluidic Device (VFD) microfluidic platform offers a novel approach for sustainable food and nutraceutical processing. This study evaluated the scale-up of VFD-mediated processes using an up-sized VFD for two representative applications: algae oil encapsulation and enzymatic hydrolysis of fish gelatin for 3D food printing. Compared with conventional homogenisation, VFD processing reduced the average droplet size from ∼2.3 μm to ∼255 nm, and improved emulsion stability from 10.4 ± 1.3 % to 55.4 ± 3.2 % after 72 h storage. In gelatin hydrolysis, the standard VFD decreased reaction time from 120 min to 20 min while increasing the degree of hydrolysis from 55.0 % to 74.5 %. Scale-up trials using the up-sized VFD (1000–3000 rpm) achieved comparable performance to the standard VFD (8000 rpm), supported by equivalent tip speeds (e.g., 7.1 m s<sup>−1</sup> at 3000 rpm for up-sized VFD vs. 7.0 m s<sup>−1</sup> at 8000 rpm for standard). On scale-up, the droplet size was slightly reduced and the porosity of the gelatin hydrolysates was more than doubled. Furthermore, high fidelity and shape retention were maintained across all VFD systems when 3D printing inks containing 40 % fish gelatin hydrolysates were used. These results demonstrate the scalability, robustness, and industrial potential of VFD technology beyond the standard VFD, offering enhanced stability, efficiency, and product quality relative to conventional methods. In food and nutraceutical production, such scalability facilitates reduces energy input, improves batch-to-batch consistency, and enhances product quality (e.g., uniform droplet size, higher porosity, and improved hydrolysis efficiency).</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112888"},"PeriodicalIF":5.8,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615906","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}

引用次数: 0

Polyvinylpyrrolidone-engineered CuFeS2/CuS nanocomposite sensor for vanillin detection in foodstuffs 聚乙烯吡咯烷酮工程CuFeS2/ cu纳米复合传感器用于食品中香兰素的检测

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-19 DOI: 10.1016/j.jfoodeng.2025.112887

Sreelekshmi, M.B. Kalyani, S. Sreelakshmi, S. Sreehari, Beena Saraswathyamma

Synthetic vanillin (VN) functions as a flavoring agent in food items, providing a characteristic aroma and enjoyable taste. Prolonged use of VN leads to several health complications including renal and hepatic damage, dermatological disorders, migraines, and emesis. Consequently, the accurate quantification of VN in food products is critical to ensure consumer safety and regulatory compliance. In this study, we report an innovative electrochemical sensor for the selective and reproducible detection of VN. The sensor is designed by modifying glassy carbon electrode (GCE) using polyvinyl pyrrolidone stabilized CuFeS₂/CuS nanocomposite, synthesized via hydrothermal method. The synthesized material was characterized using different analysis such as SEM, TEM, EDX, XPS and XRD techniques. The inherent electrical conductivity of transition metal sulfides along with the distinctive porous architecture introduced by PVP, considerably enhances electron transfer kinetics, enabling robust and highly reproducible electrochemical performance. The designed sensor exhibits a wide linear range of 0.4 μM–1142.9 μM with a low detection limit (LOD) of 0.01 μM. Moreover, the sensor demonstrates acceptable reproducibility and repeatability with corresponding RSD values 2.4 % and 3.2 %, along with significant resistance to interference from common food matrix components. However, the actual examination was done on commercial food samples where the sensor was able to directly detect the analyte, validating the sensor's potential for real-world applications.

合成香兰素（VN）是食品中的调味剂，具有独特的香气和令人愉悦的口感。长期使用VN可导致多种健康并发症，包括肾和肝损害、皮肤病、偏头痛和呕吐。因此，食品中VN的准确定量对于确保消费者安全和遵守法规至关重要。在这项研究中，我们报告了一种创新的电化学传感器，用于选择性和可重复性地检测VN。该传感器采用水热法合成的聚乙烯醇吡咯烷酮稳定CuFeS2/ cu纳米复合材料修饰玻碳电极（GCE）。采用SEM、TEM、EDX、XPS和XRD等分析手段对合成材料进行了表征。过渡金属硫化物固有的导电性以及PVP引入的独特多孔结构，大大提高了电子传递动力学，实现了稳健且高度可重复性的电化学性能。该传感器线性范围为0.4 μM - 1142.9 μM，检测限低至0.01 μM。此外，该传感器具有可接受的再现性和重复性，相应的RSD值为2.4%和3.2%，并且具有明显的抗常见食品基质成分干扰的能力。然而，实际的检测是在商业食品样品上进行的，传感器能够直接检测分析物，验证了传感器在实际应用中的潜力。

{"title":"Polyvinylpyrrolidone-engineered CuFeS2/CuS nanocomposite sensor for vanillin detection in foodstuffs","authors":"Sreelekshmi, M.B. Kalyani, S. Sreelakshmi, S. Sreehari, Beena Saraswathyamma","doi":"10.1016/j.jfoodeng.2025.112887","DOIUrl":"10.1016/j.jfoodeng.2025.112887","url":null,"abstract":"<div><div>Synthetic vanillin (VN) functions as a flavoring agent in food items, providing a characteristic aroma and enjoyable taste. Prolonged use of VN leads to several health complications including renal and hepatic damage, dermatological disorders, migraines, and emesis. Consequently, the accurate quantification of VN in food products is critical to ensure consumer safety and regulatory compliance. In this study, we report an innovative electrochemical sensor for the selective and reproducible detection of VN. The sensor is designed by modifying glassy carbon electrode (GCE) using polyvinyl pyrrolidone stabilized CuFeS<sub>2</sub>/CuS nanocomposite, synthesized via hydrothermal method. The synthesized material was characterized using different analysis such as SEM, TEM, EDX, XPS and XRD techniques. The inherent electrical conductivity of transition metal sulfides along with the distinctive porous architecture introduced by PVP, considerably enhances electron transfer kinetics, enabling robust and highly reproducible electrochemical performance. The designed sensor exhibits a wide linear range of 0.4 μM–1142.9 μM with a low detection limit (LOD) of 0.01 μM. Moreover, the sensor demonstrates acceptable reproducibility and repeatability with corresponding RSD values 2.4 % and 3.2 %, along with significant resistance to interference from common food matrix components. However, the actual examination was done on commercial food samples where the sensor was able to directly detect the analyte, validating the sensor's potential for real-world applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112887"},"PeriodicalIF":5.8,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577981","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}

引用次数: 0

Structuring dry-fractionated faba bean protein concentrate using a micro-compounder: Effects of moisture, heat and salt addition 用微复合剂制备干分馏蚕豆浓缩蛋白：水分、热量和盐的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-19 DOI: 10.1016/j.jfoodeng.2025.112877

Andreas Hopf , Deepa Agarwal , Daniela Briceño Garcia , Peter Valtchev , Brent N. Kaiser , Roman Buckow , Fariba Dehghani

Dry-fractionated pulse protein concentrates are emerging as promising ingredients for the texturisation of plant-based foods, offering a cost-effective and environmentally sustainable alternative to wet-extracted proteins. However, their rheological behaviour under extrusion-relevant conditions remains underexplored. This study demonstrates the use of a micro-compounder, which is a benchtop co-rotating twin-screw extruder suitable for small sample volumes (>15 mL) to process dry fractionated faba bean protein concentrate (FPC) under conditions mimicking high-moisture extrusion. The effect of barrel moisture content (50, 55 and 60 %), processing temperature (100, 110 and 120 °C), and salt addition (NaCl, KCl, CaSO₄) on melt viscosity, mechanical responses (shear stress, force and specific mechanical energy), protein secondary structure, microstructure, and water-absorption capacity (WAC) of the extrudate were evaluated. Processing at 55 % moisture and elevated temperatures (110–120 °C) reduced melt viscosity while maximising WAC and altering water mobility as confirmed by NMR relaxation measurements. FTIR analysis revealed processing-induced decrease in β-sheets (from 45 % to a minimum of 35–57 %), accompanied by an increase in unordered structures (from 17 % to a maximum of 18–31 %) especially at lower moisture content (50 %) and elevated temperatures (≥110 °C), and SEM confirming transformation from particulate to cohesive network structures of the samples.

To the best of our knowledge, this represents the first systematic application of a micro-compounder to evaluate dry-fractionated pulse proteins, addressing a critical knowledge gap in understanding how native-state proteins respond to thermo-mechanical processing. These findings highlight the suitability of dry-fractionated pulse proteins in food application and demonstrate the micro-compounder as a valuable tool for evaluating plant protein functionality under extrusion-relevant conditions.

干分馏脉冲蛋白浓缩物正成为植物性食品纹理化的有前途的成分，为湿提取蛋白质提供了一种具有成本效益和环境可持续性的替代品。然而，它们在挤压相关条件下的流变行为仍未得到充分研究。本研究演示了微型复合机的使用，这是一种台式同向旋转双螺杆挤出机，适用于小样本量（>15 mL），在模拟高水分挤出的条件下加工干燥分馏蚕豆蛋白浓缩物（FPC）。考察了筒体含水量（50、55和60%）、加工温度（100、110和120℃）和盐添加量（NaCl、KCl、CaSO4）对挤出体粘度、力学响应（剪切应力、力和比机械能）、蛋白质二级结构、微观结构和吸水能力（WAC）的影响。经核磁共振弛豫测量证实，在55%水分和高温（110-120°C）下加工降低了熔体粘度，同时最大化了WAC并改变了水的流动性。FTIR分析显示，加工导致β-片的减少（从45%减少到最小的35 - 57%），伴随着无序结构的增加（从17%增加到最大的18 - 31%），特别是在低含水量（50%）和高温（≥110°C）时，SEM证实了样品从颗粒结构转变为粘性网络结构。据我们所知，这是第一次系统地应用微化合物来评估干分选脉冲蛋白，解决了理解天然状态蛋白如何响应热机械加工的关键知识空白。这些发现突出了干分馏脉冲蛋白在食品应用中的适用性，并证明了微复合物是在挤压相关条件下评估植物蛋白功能的有价值的工具。

{"title":"Structuring dry-fractionated faba bean protein concentrate using a micro-compounder: Effects of moisture, heat and salt addition","authors":"Andreas Hopf , Deepa Agarwal , Daniela Briceño Garcia , Peter Valtchev , Brent N. Kaiser , Roman Buckow , Fariba Dehghani","doi":"10.1016/j.jfoodeng.2025.112877","DOIUrl":"10.1016/j.jfoodeng.2025.112877","url":null,"abstract":"<div><div>Dry-fractionated pulse protein concentrates are emerging as promising ingredients for the texturisation of plant-based foods, offering a cost-effective and environmentally sustainable alternative to wet-extracted proteins. However, their rheological behaviour under extrusion-relevant conditions remains underexplored. This study demonstrates the use of a micro-compounder, which is a benchtop co-rotating twin-screw extruder suitable for small sample volumes (>15 mL) to process dry fractionated faba bean protein concentrate (FPC) under conditions mimicking high-moisture extrusion. The effect of barrel moisture content (50, 55 and 60 %), processing temperature (100, 110 and 120 °C), and salt addition (NaCl, KCl, CaSO<sub>4</sub>) on melt viscosity, mechanical responses (shear stress, force and specific mechanical energy), protein secondary structure, microstructure, and water-absorption capacity (WAC) of the extrudate were evaluated. Processing at 55 % moisture and elevated temperatures (110–120 °C) reduced melt viscosity while maximising WAC and altering water mobility as confirmed by NMR relaxation measurements. FTIR analysis revealed processing-induced decrease in β-sheets (from 45 % to a minimum of 35–57 %), accompanied by an increase in unordered structures (from 17 % to a maximum of 18–31 %) especially at lower moisture content (50 %) and elevated temperatures (≥110 °C), and SEM confirming transformation from particulate to cohesive network structures of the samples.</div><div>To the best of our knowledge, this represents the first systematic application of a micro-compounder to evaluate dry-fractionated pulse proteins, addressing a critical knowledge gap in understanding how native-state proteins respond to thermo-mechanical processing. These findings highlight the suitability of dry-fractionated pulse proteins in food application and demonstrate the micro-compounder as a valuable tool for evaluating plant protein functionality under extrusion-relevant conditions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112877"},"PeriodicalIF":5.8,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145615905","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}

引用次数: 0

Equivalent-circuit electrical impedance spectroscopy as a predictor of textural quality of emulsified sausages under ohmic and conventional cooking 等效电路阻抗谱在欧姆和常规烹饪下对乳化香肠质地质量的预测

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-19 DOI: 10.1016/j.jfoodeng.2025.112864

Angela De Vivo , Annunziatina Marzullo , Gianpiero Pataro , Francesco Marra

Electrical impedance spectroscopy (EIS) is a non-destructive technique used to assess membrane integrity and ionic transport in biological tissues. However, data on how industrial thermal treatments influence meat impedance and whether EIS parameters predict texture remain limited. This study evaluated emulsified chicken and pork mini-sausages cooked to 80 °C via conventional heating (CH; water bath) or ohmic heating (OH) at 5 and 10 V cm⁻¹ (OH5/OH10) to quantify EIS changes and their potential correlation with textural properties. Broadband electrochemical impedance spectroscopy (EIS, 1 Hz–1 MHz) was performed, and the cell-disintegration index (Z_p) was calculated. Texture Profile Analysis (TPA) was used to quantify hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness. Impedance spectra were fitted with an R–CPE equivalent circuit comprising a series resistor and a constant-phase element. Effects of cooking method on EIS parameters and texture were assessed; EIS–TPA correlations were quantified, with the strongest associations observed for hardness and springiness. OH10 yielded the shortest cooking times (85–95 s), followed by CH (135–140 s) and OH5 (365–375 s). In chicken sausages, OH preserved or enhanced hardness compared with CH. In pork sausages, CH caused pronounced softening (−26 %), whereas OH limited the loss to 7–14 %. Z_p was consistently higher in CH-treated samples and in pork, indicating greater membrane disruption. Equivalent-circuit analysis identified R as the most responsive EIS parameter, increasing after CH in chicken and across all treatments in pork. EIS with R–CPE modeling thus provides a rapid, non-destructive proxy for texture in emulsified meat. Importantly, OH, particularly at 10 V cm⁻¹, preserved or improved texture while shortening cooking time. Collectively, these outcomes position EIS as a practical tool for real-time, in-line quality monitoring and process optimization on industrial cooking lines.

电阻抗谱（EIS）是一种用于评估生物组织中膜完整性和离子传输的非破坏性技术。然而，关于工业热处理如何影响肉类阻抗以及EIS参数是否预测质地的数据仍然有限。本研究通过常规加热（CH；水浴）或5和10 V cm−1 （OH5/OH10）的欧姆加热（OH）评估乳化鸡肉和猪肉迷你香肠煮至80°C，以量化EIS变化及其与结构特性的潜在相关性。采用宽带电化学阻抗谱（EIS, 1 Hz-1 MHz），计算细胞解体指数（Zp）。质地轮廓分析（TPA）用于量化硬度、内聚性、弹性、胶性、咀嚼性和粘附性。阻抗谱由串联电阻和恒相元件组成的R-CPE等效电路拟合。考察了蒸煮方式对EIS参数和质地的影响；EIS-TPA相关性被量化，与硬度和弹性观察到最强的关联。OH10的蒸煮时间最短（85 ~ 95 s），其次是CH （135 ~ 140 s）和OH5 （365 ~ 375 s）。在鸡肉香肠中，与CH相比，OH保持或增强了硬度。在猪肉香肠中，CH导致明显的软化（- 26%），而OH将损失限制在7 - 14%。在ch处理的样品和猪肉中，Zp始终较高，表明更大的膜破坏。等效电路分析发现R是最具响应性的EIS参数，在鸡肉和猪肉的所有处理中，R在CH后增加。因此，具有R-CPE模型的EIS为乳化肉的质地提供了快速，非破坏性的代理。重要的是，OH，特别是在10 V cm−1时，在缩短烹饪时间的同时保留或改善了质地。总的来说，这些结果使EIS成为工业烹饪生产线上实时在线质量监控和过程优化的实用工具。

{"title":"Equivalent-circuit electrical impedance spectroscopy as a predictor of textural quality of emulsified sausages under ohmic and conventional cooking","authors":"Angela De Vivo , Annunziatina Marzullo , Gianpiero Pataro , Francesco Marra","doi":"10.1016/j.jfoodeng.2025.112864","DOIUrl":"10.1016/j.jfoodeng.2025.112864","url":null,"abstract":"<div><div>Electrical impedance spectroscopy (EIS) is a non-destructive technique used to assess membrane integrity and ionic transport in biological tissues. However, data on how industrial thermal treatments influence meat impedance and whether EIS parameters predict texture remain limited. This study evaluated emulsified chicken and pork mini-sausages cooked to 80 °C via conventional heating (CH; water bath) or ohmic heating (OH) at 5 and 10 V cm<sup>−1</sup> (OH5/OH10) to quantify EIS changes and their potential correlation with textural properties. Broadband electrochemical impedance spectroscopy (EIS, 1 Hz–1 MHz) was performed, and the cell-disintegration index (<em>Z</em><sub><em>p</em></sub>) was calculated. Texture Profile Analysis (TPA) was used to quantify hardness, cohesiveness, springiness, gumminess, chewiness, and adhesiveness. Impedance spectra were fitted with an R–CPE equivalent circuit comprising a series resistor and a constant-phase element. Effects of cooking method on EIS parameters and texture were assessed; EIS–TPA correlations were quantified, with the strongest associations observed for hardness and springiness. OH10 yielded the shortest cooking times (85–95 s), followed by CH (135–140 s) and OH5 (365–375 s). In chicken sausages, OH preserved or enhanced hardness compared with CH. In pork sausages, CH caused pronounced softening (−26 %), whereas OH limited the loss to 7–14 %. Z<sub>p</sub> was consistently higher in CH-treated samples and in pork, indicating greater membrane disruption. Equivalent-circuit analysis identified R as the most responsive EIS parameter, increasing after CH in chicken and across all treatments in pork. EIS with R–CPE modeling thus provides a rapid, non-destructive proxy for texture in emulsified meat. Importantly, OH, particularly at 10 V cm<sup>−1</sup>, preserved or improved texture while shortening cooking time. Collectively, these outcomes position EIS as a practical tool for real-time, in-line quality monitoring and process optimization on industrial cooking lines.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112864"},"PeriodicalIF":5.8,"publicationDate":"2025-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145621494","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}

引用次数: 0

C-type porous starch microgels for robust lutein Mickering emulsions c型多孔淀粉微凝胶强健叶黄素混炼乳剂

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-17 DOI: 10.1016/j.jfoodeng.2025.112883

Can Zhao , Yu Cheng , Wenjun Li , Li Yuan , Xingbin Yang , Zhong Zhang

Traditional biomacromolecular stabilizers like proteins and polysaccharides are often limited by low mechanical strength and poor environmental adaptability. In contrast, microgels (MGs) offer advantages including softness, interfacial adsorption, and environmental responsiveness. However, the mechanisms underlying their emulsion-stabilizing behavior remain incompletely understood. This study employed composite MGs based on casein and C-type chestnut porous starch as Mickering stabilizers. We investigated the effects of emulsification method (high-speed shear vs. ultrasonic treatment) and oil phase ratio on emulsion properties. The interfacial adsorption behavior of MGs and their potential for lutein delivery were also evaluated. At 50 % oil phase, emulsions prepared via ultrasonic treatment exhibited reduced particle size, more uniform droplet distribution, and pronounced pseudoplastic flow behavior. Fourier transform infrared spectroscopy revealed increased α-helix content (43.34 %) and decreased β-turn content in interfacial adsorbed MGs, suggesting improved interfacial film strength. Simulated in vitro digestion showed that MGs-stabilized emulsions delayed lipid oxidation and lutein degradation, and significantly reduced free fatty acid release due to a dense interfacial barrier. These findings present a novel strategy for high-value utilization of C-type chestnut starch and clarify the viscoelastic interfacial network mechanism of soft particle-stabilized Mickering emulsions, driven by hydrogen bonding and hydrophobic interactions, supporting functional delivery of bioactives.

传统的生物大分子稳定剂，如蛋白质和多糖，往往受到机械强度低和环境适应性差的限制。相比之下，微凝胶（mg）具有柔软、界面吸附和环境响应性等优点。然而，其乳液稳定行为的机制仍不完全清楚。本研究以酪蛋白和c型板栗多孔淀粉为基础，采用复合mg作为增稠稳定剂。考察了乳化方式（高速剪切与超声处理）和油相比对乳化性能的影响。评价了mg的界面吸附行为及其传递叶黄素的潜力。在50%油相时，超声处理制备的乳剂表现出粒径减小、液滴分布更均匀和明显的假塑性流动行为。傅里叶红外光谱分析表明，界面吸附mg中α-螺旋含量增加（43.34%），β-转含量减少，表明界面膜强度提高。体外消化模拟实验表明，mmg稳定乳剂延缓了脂质氧化和叶黄素降解，并由于致密的界面屏障显著减少了游离脂肪酸的释放。这些发现为c型板栗淀粉的高价值利用提供了一种新的策略，并阐明了软颗粒稳定的乳剂的粘弹性界面网络机制，由氢键和疏水相互作用驱动，支持生物活性物质的功能传递。

{"title":"C-type porous starch microgels for robust lutein Mickering emulsions","authors":"Can Zhao , Yu Cheng , Wenjun Li , Li Yuan , Xingbin Yang , Zhong Zhang","doi":"10.1016/j.jfoodeng.2025.112883","DOIUrl":"10.1016/j.jfoodeng.2025.112883","url":null,"abstract":"<div><div>Traditional biomacromolecular stabilizers like proteins and polysaccharides are often limited by low mechanical strength and poor environmental adaptability. In contrast, microgels (MGs) offer advantages including softness, interfacial adsorption, and environmental responsiveness. However, the mechanisms underlying their emulsion-stabilizing behavior remain incompletely understood. This study employed composite MGs based on casein and C-type chestnut porous starch as Mickering stabilizers. We investigated the effects of emulsification method (high-speed shear vs. ultrasonic treatment) and oil phase ratio on emulsion properties. The interfacial adsorption behavior of MGs and their potential for lutein delivery were also evaluated. At 50 % oil phase, emulsions prepared via ultrasonic treatment exhibited reduced particle size, more uniform droplet distribution, and pronounced pseudoplastic flow behavior. Fourier transform infrared spectroscopy revealed increased α-helix content (43.34 %) and decreased β-turn content in interfacial adsorbed MGs, suggesting improved interfacial film strength. Simulated <em>in vitro</em> digestion showed that MGs-stabilized emulsions delayed lipid oxidation and lutein degradation, and significantly reduced free fatty acid release due to a dense interfacial barrier. These findings present a novel strategy for high-value utilization of C-type chestnut starch and clarify the viscoelastic interfacial network mechanism of soft particle-stabilized Mickering emulsions, driven by hydrogen bonding and hydrophobic interactions, supporting functional delivery of bioactives.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112883"},"PeriodicalIF":5.8,"publicationDate":"2025-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577980","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}

引用次数: 0

Thermal degradation kinetics and behavior of MPN from Ginkgo biloba 银杏中MPN的热降解动力学及行为

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-17 DOI: 10.1016/j.jfoodeng.2025.112885

Yu Kong , Yi-yuan Zhou , Ya-ping Wang , Xiao-fang Wang , Shan Duan , Mo-wen Su , Juan Zhao , Li-min Wang , Qing Kang , Xin-jun Du

Herein, we investigated the thermal degradation kinetics and behavior of 4′-O-methylpyridoxine (MPN) a toxic component in Ginkgo biloba seeds (GBSs), to advance its thermal detoxification strategies. Using a multi-analytical approach—including thermogravimetric analysis (TGA), coupled thermogravimetry–Fourier transform infrared spectroscopy–mass spectrometry (TG–FTIR–MS), pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS), and HPLC-IT-TOF-MS, we identified methanol as the key volatile product and revealed that degradation initiates with cleavage of the 4′-methoxy C–O bond within 303–523 K. Kinetic analysis quantified the mean activation energy at 105–106 kJ/mol, indicating an energy-intensive process that follows a random nucleation and growth model, accompanied by the formation of non-volatile dimers. Toxicity assessment shows that the acute toxicity of degradation products is reduced. These findings offer a scientific basis for optimizing thermal processing parameters to enhance the safety of GBSs in food and medicinal applications.

本文研究了银杏种子（GBSs）中毒性成分4′- o -甲基吡哆醇（MPN）的热降解动力学和行为，以推进其热解毒策略。利用热重分析（TGA）、热重-傅里叶变换红外光谱-质谱联用（TG-FTIR-MS）、热解-气相色谱-质谱联用（Py-GC/MS）和HPLC-IT-TOF-MS等多种分析方法，我们确定甲醇是主要挥发产物，并发现降解始于303-523 K范围内4 ' -甲氧基C-O键的裂解。动力学分析表明，反应的平均活化能在105-106 kJ/mol之间，表明这是一个能量密集的过程，遵循随机成核和生长模型，伴随着非挥发性二聚体的形成。毒性评价表明，降解产物的急性毒性降低。研究结果为优化热加工参数以提高gbs在食品和医药中的安全性提供了科学依据。

{"title":"Thermal degradation kinetics and behavior of MPN from Ginkgo biloba","authors":"Yu Kong , Yi-yuan Zhou , Ya-ping Wang , Xiao-fang Wang , Shan Duan , Mo-wen Su , Juan Zhao , Li-min Wang , Qing Kang , Xin-jun Du","doi":"10.1016/j.jfoodeng.2025.112885","DOIUrl":"10.1016/j.jfoodeng.2025.112885","url":null,"abstract":"<div><div>Herein, we investigated the thermal degradation kinetics and behavior of 4′-O-methylpyridoxine (MPN) a toxic component in Ginkgo biloba seeds (GBSs), to advance its thermal detoxification strategies. Using a multi-analytical approach—including thermogravimetric analysis (TGA), coupled thermogravimetry–Fourier transform infrared spectroscopy–mass spectrometry (TG–FTIR–MS), pyrolysis–gas chromatography/mass spectrometry (Py-GC/MS), and HPLC-IT-TOF-MS, we identified methanol as the key volatile product and revealed that degradation initiates with cleavage of the 4′-methoxy C–O bond within 303–523 K. Kinetic analysis quantified the mean activation energy at 105–106 kJ/mol, indicating an energy-intensive process that follows a random nucleation and growth model, accompanied by the formation of non-volatile dimers. Toxicity assessment shows that the acute toxicity of degradation products is reduced. These findings offer a scientific basis for optimizing thermal processing parameters to enhance the safety of GBSs in food and medicinal applications.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"408 ","pages":"Article 112885"},"PeriodicalIF":5.8,"publicationDate":"2025-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145577983","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}

引用次数: 0