Journal of Food Engineering最新文献_第7页

Preparation of Ginkgo biloba seed protein hydrolysate-zinc chelate and investigation of its adsorption mechanism on insoluble dietary fiber: kinetic, isotherm and thermodynamic characterizations 银杏籽蛋白水解锌螯合物的制备及其在不溶性膳食纤维上的吸附机理研究：动力学、等温线和热力学表征

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-29 DOI: 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.

锌在胃肠道中的不稳定性及其在不溶性膳食纤维（IDF）上的吸附是导致锌缺乏的重要因素。为了解决这一问题，酶促制备银杏种子分离蛋白水解物（GPIH），并与ZnSO4·7H2O螯合得到GPIH- zn。单因素优化确定了最佳螯合条件：pH 6.0， GPIH/ZnSO4·7H2O质量比为1:1，温度50℃，螯合时间30 min，锌螯合量为135.03 mg/g。紫外-可见吸收光谱和荧光光谱结果综合证实了GPIH与Zn的螯合作用，傅里叶变换红外光谱结果显示- nh2、COO-、- n - h、C=O、C- h和- oh基团主要参与螯合作用。GPIH-Zn螯合物在各种pH下均具有较好的可溶性，在模拟胃肠道环境中表现出良好的稳定性，可促进人体胃肠道对锌的吸收。研究了GPIH-Zn螯合剂在胡萝卜IDF （CIDF）上的吸附特性。与游离锌离子相比，GPIH-Zn螯合物中的锌在CIDF上的最大吸附容量降低了10%。结果表明，Freundlich等温线模型和拟二级动力学模型最符合吸附数据，表明GPIH-Zn在CIDF上的多层吸附为化学吸附。从热力学上讲，锌离子在CIDF上的吸附是吸热的，而GPIH-Zn的吸附是自发的放热反应。这项工作有助于理解GPIH-Zn螯合物在IDF上的吸附机理。这些发现证明了gpih -锌螯合物作为一种具有高稳定性和抗膳食纤维吸附能力的有效锌补充剂的潜力。

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引用次数: 0

The quantitative assessment of the mixing time on the effect of mixing homogeneity in different food powder mixers: Entropy-weighted grey relational analysis 混合时间对不同食品粉混合机混合均匀性影响的定量评价：熵权灰色关联分析

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-22 DOI: 10.1016/j.jfoodeng.2025.112936

Vildan Gürmeriç , Mahmut Doğan

引用次数: 0

Sustainable multifunctional packaging films based on chitosan and food waste-derived carbon nanodots for fruit preservation 基于壳聚糖和食物垃圾衍生碳纳米点的水果保鲜可持续多功能包装膜

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-14 DOI: 10.1016/j.jfoodeng.2025.112930

Ying Ren, Dan Chen, Shiyu Lin, Xiaoping Fan, Liming Cao

Chitosan (CS), an abundant and biodegradable natural polymer, represents a highly valuable alternative to non-biodegradable packaging materials. But it is limited by unsatisfactory mechanical, barrier, and antibacterial properties. Food waste is rich in active ingredients. Using them for food preservation not only facilitates a closed-loop of resource utilization but also reduces dependence on traditional preservatives, providing a more eco-friendly and sustainable solution. In this study, nitrogen-doped carbon dots (N-CDs) were synthesized from orange peel waste via a green hydrothermal method. Sustainable multifunctional composite films were prepared by compounding N-CDs with chitosan (CS). The results showed that adding N-CDs enhanced the mechanical properties, UV protection, water barrier, antibacterial activity, and antioxidant capabilities of the composite films. Furthermore, the films also exhibited good humidity-responsive fluorescent sensing capability, making them suitable for smart humidity monitoring. When used for fruit preservation, the composite films could effectively extend the shelf life. This study of multifunctional packaging films composed of seafood waste (CS) and fruit waste (N-CDs) providing an easy approach for the high-value utilization of food waste and the sustainable development of food packaging materials.

壳聚糖（CS）是一种储量丰富、可降解的天然高分子材料，是替代非生物降解包装材料的一种极具价值的材料。但它的机械、屏障和抗菌性能不理想。食物垃圾富含有效成分。将它们用于食品保鲜，不仅促进了资源利用的闭环，而且减少了对传统防腐剂的依赖，提供了一种更加环保和可持续的解决方案。本研究采用绿色水热法制备了氮掺杂碳点（N-CDs）。用N-CDs与壳聚糖（CS）复合制备了可持续多功能复合薄膜。结果表明，N-CDs的加入提高了复合膜的力学性能、防紫外线性能、水阻隔性能、抗菌性能和抗氧化性能。此外，该薄膜还表现出良好的湿度响应荧光传感能力，使其适合智能湿度监测。复合薄膜用于水果保鲜，可有效延长水果的保质期。本课题研究了由海鲜废弃物（CS）和水果废弃物（N-CDs）组成的多功能包装薄膜，为食品废弃物的高价值利用和食品包装材料的可持续发展提供了一条简单易行的途径。

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引用次数: 0

Exploring an electroanalytical approach in the monitoring of bread quality: the folic acid analysis 探索一种监测面包品质的电分析方法：叶酸分析

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-15 DOI: 10.1016/j.jfoodeng.2025.112917

Fernanda C.O.L. Martins , Regina G. Silva , Priscila Bredariol , Fernanda M. Vanin , Djenaine De Souza

This work developed an electroanalytical procedure for the detection of folic acid in bread using the square-wave voltammetry technique with a dental amalgam electrode. This electrode was prepared from homemade materials, providing a solid surface free of mercury and silver. It exhibited electrochemical properties similar to those of traditional mercury electrodes, without the need for manipulation or waste generation, as mercury was only manipulated during amalgam preparation. The experimental and voltammetric parameters were optimized, resulting in a well-defined voltammetric peak suitable for analytical purposes. This peak showed a small potential value, reducing interference in the voltammetric signal from the application of bread samples. Analytical curves were built over a linear range from 1.00x10⁻⁸ to 5.00x10⁻⁶ mol L⁻¹ with excellent repeatability (4.49–4.73 %), and reproducibility (5.07–5.96 %). Limit of detection of 49.0 and 2.13.

nmol L⁻¹, and limit of quantification of 163 and 0.708 nmol L⁻¹ using 70 and 250 s⁻¹ respectively, were calculated. These analytical data were compared with similar parameters obtained by high-performance liquid chromatography with photodiode detection, indicating that the DAE procedure offers excellent selectivity, sensitivity, high analytical frequency, ease of operation, and cost-effectiveness. Furthermore, the proposed procedure was used to analyze different bread samples, making a simple liquid-liquid extraction with phosphate buffer solution. Excellent recoveries were obtained, demonstrating the procedure's robustness, increased analytical frequency, and the use of no organic solvent, thereby reducing costs, time, and waste generation, in line with the guidelines of Green Analytical Chemistry.

本研究开发了一种用牙汞合金电极方波伏安法检测面包中叶酸的电分析方法。这种电极是由自制材料制成的，提供了一个不含汞和银的固体表面。它表现出与传统汞电极相似的电化学特性，不需要操纵或产生废物，因为汞只在汞合金制备过程中被操纵。优化了实验和伏安参数，得到了一个定义良好的伏安峰，适合于分析目的。该峰电位值较小，减少了面包样品应用对伏安信号的干扰。在1.00 × 10−8 ~ 5.00 × 10−6 mol L−1的线性范围内建立分析曲线，重复性好（4.49% ~ 4.73%），重现性好（5.07 ~ 5.96%）。检出限为49.0和2.13。分别用70和250 s−1计算163和0.708 nmol L−1的定量限。将这些分析数据与光电二极管检测的高效液相色谱法获得的相似参数进行比较，表明DAE方法具有良好的选择性、灵敏度、分析频率高、操作简便和成本效益。此外，将该方法应用于不同面包样品的分析，用磷酸盐缓冲液进行简单的液-液萃取。获得了极好的回收率，证明了该方法的稳健性，增加了分析频率，并且不使用有机溶剂，从而降低了成本，时间和废物产生，符合绿色分析化学的指导方针。

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引用次数: 0

Ostwald ripening in poloxamer-stabilized oil-in-water emulsions: Influence of poloxamer triblock structure and ripening inhibitors 波洛沙姆稳定水包油乳剂的奥斯特瓦尔德成熟：波洛沙姆三嵌段结构和成熟抑制剂的影响

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-26 DOI: 10.1016/j.jfoodeng.2025.112941

Yurim Lee , David Julian McClements , Seung Jun Choi

This study examined how the triblock structure of poloxamers and the choice of ripening inhibitors influence the Ostwald ripening stability of n-decane-in-water emulsions. Emulsions were stabilized using three poloxamers (P188, P338, and P407) that differed in the lengths of polyethylene oxide (PEO) and polypropylene oxide (PPO) blocks. All emulsions showed rapid droplet growth during storage, but the P407-stabilized emulsion ripened the fastest, while the P188- and P338-stabilized emulsions ripened at only about half of this rate. The results revealed that the stability was not linearly correlated with the length of PEO and PPO blocks. Instead, the findings suggest that the molecular structure influences stability through a coupled effect: while the PPO blocks determine interfacial tension, the entanglement of the hydrophilic PEO blocks modifies interfacial rheology, which plays a critical role in retarding droplet growth. Long-chain hydrocarbons (n-tetradecane, n-hexadecane, and n-octadecane) were tested as ripening inhibitors. n-Tetradecane only slowed droplet growth and did not completely inhibit ripening, whereas n-hexadecane exhibited a typical inhibitor effect and fully inhibited droplet growth once its concentration passed poloxamer-specific threshold levels. n-Octadecane needed much higher concentrations and showed more complex, formulation-dependent behavior. In contrast, corn oil, a triacylglycerol oil commonly used as a ripening inhibitor in food emulsions, accelerated droplet growth, likely due to conformational changes in the PPO blocks induced by alterations in the oil phase environment. Overall, these findings show how poloxamer structure and ripening inhibitor type jointly control Ostwald ripening and provide guidance for designing more stable poloxamer-based emulsions for food applications.

本研究考察了波洛沙莫的三嵌段结构和成熟抑制剂的选择对正癸烷水包乳的奥斯特瓦尔德成熟稳定性的影响。使用三种不同长度的聚氧乙烯（PEO）和聚氧聚丙烯（PPO）嵌段的聚氧乙烯（P188）、聚氧乙烯（P338）和聚氧乙烯（P407）稳定乳液。在贮存过程中，所有乳状液的液滴生长速度都很快，但p407稳定乳状液的成熟速度最快，而P188-和p338稳定乳状液的成熟速度仅为其一半左右。结果表明，稳定性与PEO和PPO基团的长度不呈线性相关。相反，研究结果表明，分子结构通过耦合效应影响稳定性：PPO块决定界面张力，亲水性PEO块的缠结改变界面流变学，这在延缓液滴生长方面起着关键作用。长链烃（正十四烷、正十六烷和正十八烷）作为成熟抑制剂进行了测试。正十四烷仅减缓液滴生长，并不能完全抑制成熟，而正十六烷则表现出典型的抑制剂作用，一旦其浓度超过poloxomer特异性阈值水平，就会完全抑制液滴生长。正十八烷需要更高的浓度，并且表现出更复杂的配方依赖行为。相比之下，玉米油，一种通常用作食品乳剂中成熟抑制剂的三酰基甘油油，加速了液滴的生长，可能是由于油相环境的改变引起的PPO块的构象变化。总的来说，这些发现揭示了波洛沙姆结构和成熟抑制剂类型如何共同控制奥斯特瓦尔德成熟，并为设计更稳定的食品用波洛沙姆乳液提供指导。

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引用次数: 0

Corn husk-derived microcrystalline cellulose reinforced carrageenan films: Development, characterization, lipid oxidation kinetics, and food packaging application 玉米壳衍生的微晶纤维素增强卡拉胶薄膜：发展、表征、脂质氧化动力学和食品包装应用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-06 DOI: 10.1016/j.jfoodeng.2025.112901

So-Yoon Park, Jae-Young Her

The creation of biodegradable packaging materials that mitigate environmental pollution and preserve food quality by valorizing agricultural waste is gaining increasing significance. In this study, microcrystalline cellulose (MCC) was isolated from corn husk powder (CHP) and incorporated into κ-carrageenan films to enhance their functional properties. MCC obtained via acid hydrolysis displayed significantly increased crystallinity, as determined by XRD, while effective removal of lignin, hemicellulose, and amorphous components was verified by FTIR analyses. Morphological (SEM) and thermal (TGA, DSC) characterizations demonstrated that the structural and thermal attributes of the extracted MCC were comparable to those of commercial MCC. The incorporation of 0.5 wt% (CAR/MCC^0.5 %) resulted in a 67.2 % increase in tensile strength, a 49.2 % decrease in oxygen transmission rate, and improvements in both UV-blocking capability and thermal stability. This was demonstrated by a 29.7 % decrease in UV transmittance and an increase in the maximum degradation temperature (T_Peak) from 220.86 °C to 225.59 °C, relative to the neat carrageenan film. During storage experiments using sunflower oil, CAR/MCC^0.5 % achieved the lowest lipid oxidation rate constant (k = 3.326 meq O₂/kg·day) and provided oxidative stability comparable to that of the positive control. A strong positive correlation between oxygen permeability and k validated the influence of barrier properties on oxidation inhibition. These results identify corn husk as a valuable feedstock for MCC production and confirm its suitability as a functional additive in biodegradable polymer composites, supporting its potential in sustainable food packaging applications.

创造可生物降解的包装材料，减轻环境污染，并保持食品质量通过农业废弃物的价值越来越重要。本研究从玉米壳粉（CHP）中分离微晶纤维素（MCC），并将其掺入κ-卡拉胶薄膜中，以提高其功能性能。通过XRD测定，通过酸水解得到的MCC的结晶度显著提高，同时通过FTIR分析证实了木质素、半纤维素和非晶态成分的有效去除。形貌（SEM）和热特性（TGA， DSC）表征表明，提取的MCC的结构和热属性与商业MCC相当。掺入0.5 wt% （CAR/MCC0.5 %）后，拉伸强度提高67.2%，氧透过率降低49.2%，抗紫外线能力和热稳定性均得到改善。与纯卡拉胶膜相比，紫外透过率降低了29.7%，最大降解温度（TPeak）从220.86°C提高到225.59°C。在葵花籽油贮藏实验中，CAR/MCC0.5 %的油脂氧化速率常数最低（k = 3.326 meq O2/kg·day），其氧化稳定性与阳性对照相当。氧透性与k之间的强正相关证实了屏障性能对氧化抑制的影响。这些结果确定了玉米壳是MCC生产的一种有价值的原料，并确认了其作为可生物降解聚合物复合材料功能添加剂的适用性，支持其在可持续食品包装应用中的潜力。

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引用次数: 0

Development and characterization of foam-mat freeze-dried beetroot powders: Role of carrier agents in foam behavior, powder functionality, and tablet formation 泡沫垫冻干甜菜根粉的开发和表征：载体剂在泡沫行为、粉末功能和片剂形成中的作用

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-18 DOI: 10.1016/j.jfoodeng.2025.112934

Vamsi Pavan Kumar Boddapati , Sareena Vanchipurackal Sherif , Jabbar Gardy , Ali Hassnapour , Rammile Ettelaie , Amin Farshchi

This study investigates the development of foam-mat freeze-dried beetroot powders and examines the role of carrier agents, maltodextrin and xanthan gum, on powder functionality and tablet formation. All formulations contained egg white albumen (5 wt%) as a foaming agent, while compositions varied based on the presence of maltodextrin (5 wt%) and xanthan gum at various concentrations (0.05, 0.1, or 0.2 wt%). Foams were prepared by whipping beetroot juice mixtures, followed by freeze-drying. The addition of maltodextrin slightly improved foam expansion (from ∼450 % to ∼460 %) and foam stability, whereas xanthan gum significantly increased the foam stability, with no drainage observed at 0.1 and 0.2 wt% within 180 min. However, foam expansion decreased to ∼370 % at 0.2 wt% xanthan gum content. Maltodextrin improved flowability (Hausner Ratio, HR: 1.29 vs. 1.32 for control) and reduced hygroscopicity (23.5 % vs. 26.0 %), while xanthan gum increased particle irregularity and cohesiveness, thus leading to higher HR values (up to 1.47) and poorer flow. The inclusion of xanthan gum also reduced powder solubility from ∼92 % down to ∼77 %. Kawakita analysis showed that maltodextrin and xanthan gum reduced plastic deformation and powder compactness. Tablets prepared from these powders exhibited reduced tensile strength and density compared to the control. Color analysis indicated that carrier addition increased lightness (L∗) and decreased redness (a∗), primarily due to pigment dilution and reduced compactness.

本研究探讨了泡沫垫冻干甜菜根粉的开发，并考察了载体剂麦芽糖糊精和黄原胶对粉末功能和片剂形成的作用。所有配方都含有蛋清蛋白（5 wt%）作为发泡剂，而组合物根据不同浓度（0.05、0.1或0.2 wt%）的麦芽糖糊精（5 wt%）和黄原胶的存在而变化。泡沫是通过搅拌甜菜根汁混合物，然后冷冻干燥制备的。麦芽糖糊精的加入略微提高了泡沫膨胀率（从~ 450%到~ 460%）和泡沫稳定性，而黄原胶显著提高了泡沫稳定性，在0.1和0.2 wt%的条件下，180分钟内没有出现排水现象。然而，当黄原胶含量为0.2 wt%时，泡沫膨胀率降至~ 370%。麦芽糖糊精提高了流动性（Hausner Ratio，对照组为1.29 vs. 1.32），降低了吸湿性（23.5% vs. 26.0%），而黄原胶增加了颗粒的不规则性和黏结性，从而导致更高的HR值（高达1.47）和较差的流动性。黄原胶的加入也将粉末溶解度从~ 92%降低到~ 77%。川田分析表明，麦芽糖糊精和黄原胶降低了塑性变形和粉末致密性。与对照组相比，由这些粉末制备的片剂显示出降低的拉伸强度和密度。颜色分析表明，载体的加入增加了亮度（L *），降低了红度（a *），这主要是由于色素稀释和致密性降低。

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引用次数: 0

Co-encapsulation of curcumin and catechin in sucrose co-crystals: microcapsule fabrication and stabilization mechanism 姜黄素和儿茶素在蔗糖共晶中的共包：微胶囊的制备及其稳定机理

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-17 DOI: 10.1016/j.jfoodeng.2025.112933

Hengpeng Wang , Yang Meng , Zhikun Yang , Jinhao Wang , Xiangren Meng , Xiaobo Zou

Despite the efficacy of modified soy protein isolate (MSPI) as a carrier for co-delivering hydrophobic curcumin (CU) and hydrophilic catechin (CA), the stability of these compounds in real food systems remains a significant challenge.

Herein, the study fabricated wall material-reinforced microcapsules (CMSC₁₀ to CMSC₄₀) by encapsulating different fractions (10–40 %) of MSPI-CU/CA complexes using co-crystallized sucrose. Recrystallized sucrose (RES), co-crystallized SPI-CU/CA (CSPC), and co-crystallized CU/CA powder (CCC) served as controls. Results showed that the polyphenol embedding rate (from 30.75 to 45.66 %), ABTS⁺ scavenging capacity (from 47.31 to 80.02 %), and total phenolic content (from 42.56 to 147.77 mg GAE/100 g) of the co-crystalline microcapsules significantly increased with higher mass fractions of the MSPI-CU/CA. Phase behavior, DSC, TGA, SEM, and AFM analyses revealed that the co-crystallization of protein-polyphenol complexes resulted in improved pH stability and thermal stability of microcapsules, as well as a more uniform distribution of active compounds, compared to direct CU/CA powder encapsulation. Moreover, FTIR, XRD, and fluorescence spectra suggested that the interactions between core components and sucrose transcend simply physical embedding. Notably, CMSC₄₀ achieved smaller aggregate sizes, the highest fluorescence intensity, antioxidant activity, and bioaccessibility of polyphenols after in vitro digestion. Molecular dynamics simulations further confirmed that sucrose plays a vital role in co-crystallization, forming hydrogen bonds with protein residues and preventing the diffusion of polyphenols through direct interaction. In conclusion, co-crystallization has considerable potential for developing functional microcapsule products for food applications by enhancing the stability of co-encapsulated bioactive compounds.

尽管改性大豆分离蛋白（MSPI）作为共同递送疏水姜黄素（CU）和亲水儿茶素（CA）的载体具有功效，但这些化合物在实际食品体系中的稳定性仍然是一个重大挑战。本研究利用共结晶蔗糖包封不同组分（10 - 40%）的MSPI-CU/CA配合物，制备了壁材增强微胶囊（CMSC10 ~ CMSC40）。再结晶蔗糖（RES）、共结晶SPI-CU/CA （CSPC）和共结晶CU/CA粉末（CCC）作为对照。结果表明，随着MSPI-CU/CA质量分数的增加，共晶微胶囊的多酚包埋率（30.75% ~ 45.66%）、ABTS+清除能力（47.31% ~ 80.02%）和总酚含量（42.56 ~ 147.77 mg GAE/100 g）显著提高。相行为、DSC、TGA、SEM和AFM分析表明，与CU/CA直接粉末封装相比，蛋白质-多酚配合物的共结晶提高了微胶囊的pH稳定性和热稳定性，并且活性化合物分布更均匀。此外，FTIR、XRD和荧光光谱表明，核心组分与蔗糖之间的相互作用超越了简单的物理包埋。值得注意的是，CMSC40在体外消化后获得了更小的聚集体，最高的荧光强度，抗氧化活性和多酚的生物可及性。分子动力学模拟进一步证实，蔗糖在共结晶、与蛋白残基形成氢键、通过直接相互作用阻止多酚扩散等过程中起着至关重要的作用。综上所述，共结晶通过提高共包被的生物活性化合物的稳定性，在开发食品用功能性微胶囊产品方面具有相当大的潜力。

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引用次数: 0

A novel vacuum steam – Microwave thawing of frozen pork 一种新型真空蒸汽微波解冻冻猪肉的方法

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-27 DOI: 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.

针对冻猪肉微波解冻存在的温度不均匀和局部过热问题，提出了一种基于真空蒸汽微波解冻原理的冻猪肉微波解冻方法。为了评估解冻的开始和完成，本研究将500克冷冻猪肉样品的中心温度从- 18℃提高到2℃。实验研究了初始真空时间对VSMT解冻性能的影响。然后比较了微波连续解冻（MCT）、微波间歇解冻（MIT）和真空蒸汽解冻（VST）在最佳初始真空时间下解冻猪肉的解冻性能和解冻质量。结果表明，初始真空时间为10 min时，解冻样品的表面温度变异系数最小，解冻时间最短，系统比能耗（system-SEC）最低，解冻和蒸煮损失最小。与MCT和MIT相比，VSMT显著改善了融化均匀性，减少了融化损失。与VST相比，VSMT的解冻时间减少了31%，系统sec减少了38%。用VSMT解冻的猪肉样品总色差最小。其颜色、质地参数、总挥发性碱性氮、硫代巴比妥酸反应物质与鲜肉最接近。本研究为解决微波解冻方法存在的解冻不均匀和局部过热问题提供了一种新颖有效的解决方案。

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引用次数: 0

Phytase-k-carrageenan immobilisation systems for phytic acid reduction in plant-based beverages 植物性饮料中植酸还原的植酸酶-k-卡拉胶固定系统

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2026-05-01 Epub Date: 2025-12-27 DOI: 10.1016/j.jfoodeng.2025.112945

Marcella Chalella Mazzocato, Jean-Christophe Jacquier

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.

本研究介绍了使用电离子化胶凝kappa- carragean （k-CGN）和壳聚糖包被kappa- carragean （k-CGN- cs）微球的食品级植酸酶固定系统的开发，该系统针对植物性牛奶替代品的相关条件进行了优化，以减少植酸并提高营养质量。在几种缓冲液浓度和与饮料相关的pH条件下，评估了固定系统的储存稳定性、可重用性和催化效率。微观分析证实了均匀、结构稳定的微球，壳聚糖复合凝聚涂层提供了一个关键的保护层，增强了酶的性能。在次优条件下，如低缓冲强度和饮料相关条件下，固定化系统明显优于游离酶。例如，在25 mM缓冲液中，k-CGN- cs和k-CGN分别保留了45%和36%的催化活性，而游离酶仅保留了11%。在模拟饮料条件下（50 mM醋酸钾和pH 6.5），与游离酶相比，两种固定化体系都表现出更高的相对活性，k-CGN的相对活性为104%，k-CGN- cs珠的相对活性为124%。贮存稳定性研究表明，k-CGN-CS微球在4℃条件下保存30天后仍保持76%的活性。值得注意的是，在连续6个30分钟的水解循环中，固定的植酸酶在不使用化学交联的情况下保持了33 - 38%的活性。这反映了在这些具有挑战性的条件下，微环境中的稳定性和更有利的酶-底物相互作用。特别是k-CGN-CS，在植物性饮料中显示出很高的工业应用潜力，结合了增强的酶稳定性，在温和pH条件下的功能，以及良好的可重复使用性。这些特性使得通过植物性乳制品替代饮料中的植酸降解来提高矿物质生物利用度成为一种很有前景的策略。

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