Journal of Food Engineering最新文献_第8页

Exploring multicomponent equilibrium and cross-diffusion in osmotic dehydration: A new perspective on mass transfer 渗透脱水过程中多组分平衡和交叉扩散的探索：传质研究的新视角

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-25 DOI: 10.1016/j.jfoodeng.2025.112897

M. Ramos-Morales , K.H. Estévez-Sánchez , E. Corona-Jiménez , M. Sánchez-Cantú , O. Cortés-Zavaleta , C.E. Ochoa-Velasco , I.I. Ruiz-López

Osmotic dehydration (OD) is often modeled using non-coupled (NC) mass transfer (MT) approaches, where equilibrium levels and diffusion coefficients of the involved species are determined independently and then related to the characteristics of the osmotic solution (OS). However, this approach fails to capture the real interactions between the substances being transferred. This study introduces a more comprehensive framework for analyzing multicomponent equilibrium and cross-diffusion during OD, offering new insights into the MT processes. The proposed theory was applied to the analysis of carrot OD in both binary and ternary systems at 40 °C, using NaCl (0–15 % w/w) and/or sucrose (0–55 % w/w) as solutes. The experimental design was carefully planned to facilitate the identification of interactions between components and included 11 treatments with a total of 28 triplicated kinetics. Water, NaCl, and sucrose kinetics were analyzed using both traditional NC and coupled (C) MT approaches to determine equilibrium levels and diffusion coefficients. The NCMT model required 28 separate diffusion coefficients, one for each solute and composition of the osmotic medium, to explain the MT rates, compared to only 6 in the cross-diffusion model. The cross-diffusion terms were able to explain artificial trends introduced by the NCMT approach, in which diffusion coefficients in the product appeared to vary with the composition of the OS. This allowed for a reinterpretation of MT phenomena during OD. The main diffusivities for water, NaCl and sucrose were found to be 3.73, 20.9 and 5.41 ( × 10⁻¹⁰) m²/s, respectively. The proposed approach could also be applied to other MT operations, such as bioactive impregnation, to deepen our understanding of these processes.

渗透脱水（OD）通常使用非耦合（NC）传质（MT）方法建模，其中所涉及物种的平衡水平和扩散系数是独立确定的，然后与渗透溶液（OS）的特性相关。然而，这种方法无法捕捉到被转移物质之间真正的相互作用。该研究引入了一个更全面的框架来分析OD过程中的多组分平衡和交叉扩散，为MT过程提供了新的见解。采用NaCl （0 - 15% w/w）和/或蔗糖（0 - 55% w/w）作为溶质，将该理论应用于40℃条件下二元和三元体系中胡萝卜OD的分析。实验设计经过精心策划，以促进组分之间相互作用的识别，并包括11个处理，共有28个三重动力学。采用传统的NC和耦合(C) MT方法分析了水、NaCl和蔗糖的动力学，以确定平衡水平和扩散系数。NCMT模型需要28个独立的扩散系数，每个溶质和渗透介质的组成一个，来解释MT率，而交叉扩散模型只有6个。交叉扩散项能够解释NCMT方法引入的人工趋势，其中产品中的扩散系数似乎随着OS的组成而变化。这允许重新解释OD期间的MT现象。水、NaCl和蔗糖的主要扩散系数分别为3.73、20.9和5.41 （× 10−10）m2/s。所提出的方法也可以应用于其他MT操作，如生物活性浸渍，以加深我们对这些过程的理解。

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引用次数: 0

ZnTiO3-CNF detector for sensitive detection of foodborne antibiotics ZnTiO3-CNF检测仪用于食源性抗生素的灵敏检测

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-25 DOI: 10.1016/j.jfoodeng.2025.112894

Nirmal Kumar Sakthivel , Perumal Murugesan , Hisham S.M. Abd-Rabboh , Mani Govindasamy

The detection of harmful drug molecules, such as chloramphenicol (CAP), is crucial for addressing the growing concerns about the adverse effects of antibiotics entering the human body through food and environmental sources. In this study, we present an enhanced electrochemical detection method using a novel perovskite composite material: Zinc Titanate (ZTO) nanoparticles embedded with carbon nanofibers (CNF). The structural and compositional properties of the ZTO@CNF nanomaterial were characterized using X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM), Energy-Dispersive X-ray Spectroscopy (EDS), Raman Spectroscopy, X-ray Photoelectron Spectroscopy (XPS), Cyclic Voltammetry (CV), and Electrochemical Impedance Spectroscopy (EIS). These techniques provided a comprehensive understanding of the material's composition and structure. The ZTO@CNF composite was integrated into a screen-printed carbon electrode (SPCE) for electrochemical CAP detection. Furthermore, DPV is used to analyze the sensitivity of the fabricated sensor. The sensor exhibited remarkable sensitivity, with a wide linear detection range from 0.02 to 3017.61 μM and a low detection limit of 0.0205 μM. The sensor's applicability was demonstrated through the successful analysis of spiked milk and tap water samples, highlighting its potential for real-world use in monitoring antibiotic contamination in food and environmental sources, thus contributing to public health protection. This study introduces a scalable and cost-effective platform for on-site detection of CAP, with promising prospects for real-world deployment.

检测有害药物分子，如氯霉素（CAP），对于解决抗生素通过食物和环境来源进入人体的不良影响日益增长的担忧至关重要。在这项研究中，我们提出了一种增强的电化学检测方法，使用一种新的钙钛矿复合材料：钛酸锌（ZTO）纳米颗粒嵌入碳纳米纤维（CNF）。利用x射线衍射（XRD）、扫描电子显微镜（SEM）、透射电子显微镜（TEM）、能量色散x射线能谱（EDS）、拉曼光谱、x射线光电子能谱（XPS）、循环伏安法（CV）和电化学阻抗谱（EIS）表征了ZTO@CNF纳米材料的结构和组成性质。这些技术提供了对材料组成和结构的全面了解。将ZTO@CNF复合材料集成到丝网印刷碳电极（SPCE）中，用于电化学CAP检测。此外，采用DPV法对传感器的灵敏度进行了分析。该传感器具有良好的灵敏度，线性检测范围为0.02 ~ 3017.61 μM，检测限低至0.0205 μM。该传感器的适用性通过对加毒牛奶和自来水样本的成功分析得到了证明，突出了其在监测食品和环境来源中的抗生素污染方面的实际应用潜力，从而有助于保护公众健康。本研究介绍了一种可扩展且具有成本效益的CAP现场检测平台，该平台在实际部署中具有良好的前景。

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引用次数: 0

A federated learning-based Aflatoxin M1 prediction model under a data enhancement strategy 基于数据增强策略的联邦学习黄曲霉毒素M1预测模型

IF 5.8 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering

Pub Date : 2025-11-25 DOI: 10.1016/j.jfoodeng.2025.112893

Long Wang , Xiaodong Song , Haohan Ding , Xiaohui Cui , David I. Wilson , Wei Yu , Yinghao Yang , Guanjun Dong

Ensuring the safety of dairy products requires rapid and reliable detection of Aflatoxin M₁ (AFM₁), a carcinogenic contaminant that can enter milk through contaminated feed. However, traditional detection methods are time-consuming and costly, limiting their applicability for large-scale industrial monitoring. This study proposes an intelligent AFM₁ prediction framework that integrates diffusion-based synthetic data generation with federated learning (FL). Easily measurable physicochemical indicators of raw milk were modeled using a multilayer perceptron (MLP) to achieve qualitative AFM₁ prediction. To address the severe imbalance between positive and negative samples, diffusion-based data synthesis and undersampling strategies were combined to enhance model robustness. The proposed approach improved MLP prediction accuracy from 81.4 % to 93.7 % on synthetic data, demonstrating the benefit of balanced data augmentation. Moreover, the FL framework achieved approximately 75 % accuracy while preserving data privacy across multiple dairy clients, highlighting a clear privacy–performance trade-off. This work establishes a safer and more efficient industrial dairy production quality control system through rapid AFM₁ screening technology, effectively addressing key industrial challenges including large-scale monitoring requirements, data privacy protection, and cost constraints.

确保乳制品的安全需要快速可靠地检测黄曲霉毒素M1 (AFM1)，这是一种可以通过被污染的饲料进入牛奶的致癌污染物。然而，传统的检测方法耗时长，成本高，限制了其在大规模工业监测中的适用性。本研究提出了一个智能AFM1预测框架，该框架集成了基于扩散的合成数据生成和联邦学习（FL）。使用多层感知器（MLP）对原料奶易于测量的理化指标进行建模，以实现定性的AFM1预测。为了解决正负样本之间的严重不平衡，将基于扩散的数据合成和欠采样策略相结合，以增强模型的鲁棒性。该方法将综合数据的MLP预测准确率从81.4%提高到93.7%，证明了平衡数据增强的好处。此外，FL框架在保持多个乳制品客户端的数据隐私的同时，实现了大约75%的准确率，突出了明确的隐私与性能权衡。本工作通过快速AFM1筛选技术建立了一个更安全、更高效的工业乳制品生产质量控制体系，有效解决了大规模监控需求、数据隐私保护和成本约束等关键行业挑战。

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引用次数: 0

Rheological behavior of egg yolk: Processing impacts and applications in food systems 蛋黄的流变行为：加工影响及其在食品系统中的应用

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.2025.112892

Yogesh Kumar , Atul Khalangre , Federico Drudi , Neeraj Ghanghas , Rajat Suhag

Egg yolk (EY) is a nutrient-dense, multifunctional food ingredient with complex rheological behavior that is critical for its performance in emulsions, sauces, and baked goods. This review consolidates and analyzes current knowledge on how food processing techniques, including freezing, thermal treatments, ultrasound, high-pressure processing (HPP), microfluidization, as well as additives like hydrocolloids, alter EY rheology and its subsequent applications in food systems. Key findings reveal that processing induces structural changes (e.g., protein denaturation, aggregation, gelation) which modify key rheological properties like viscosity, viscoelasticity, and shear-thinning behavior. For instance, thermal processing above 80 °C transforms yolk into a solid-like gel, which is crucial for product texture in cooked sauces, while freezing-induced gelation can be detrimental or beneficial depending on the control of ice crystal formation. Emerging non-thermal technologies like HPP and ultrasonication offer pathways to tailor functionality, such as by enhancing interfacial elasticity in emulsions or creating novel gel structures without heat. Furthermore, additives like hydrocolloids and salts provide precise control over thermal stability and texture. A critical analysis of the literature reveals that the interplay between yolk composition, processing conditions, and rheology is central to optimizing food product quality and functionality. This review identify key knowledge gaps, particularly in understanding molecular-scale mechanisms and the lack of standardized methods, and we urge future interdisciplinary research to bridge these gaps for the targeted design of yolk-containing foods. Lastly, to address the variability in methodological approaches, we provide a framework for rheological analysis to facilitate more consistent comparisons across future studies.

蛋黄（EY）是一种营养丰富的多功能食品配料，具有复杂的流变特性，对其在乳剂、酱汁和烘焙食品中的性能至关重要。本文综述和分析了食品加工技术，包括冷冻、热处理、超声、高压加工（HPP）、微流化以及水胶体等添加剂如何改变EY流变学及其在食品系统中的后续应用。关键发现表明，加工诱导结构变化（例如，蛋白质变性，聚集，凝胶化），从而改变关键的流变特性，如粘度，粘弹性和剪切减薄行为。例如，80°C以上的热处理将蛋黄转化为固体状凝胶，这对煮熟酱汁的产品质地至关重要，而冷冻诱导的凝胶化可能有害或有益，这取决于对冰晶形成的控制。新兴的非热技术，如HPP和超声波技术，提供了定制功能的途径，例如通过增强乳液中的界面弹性或创造新的无热凝胶结构。此外，像水胶体和盐这样的添加剂提供了对热稳定性和质地的精确控制。对文献的批判性分析表明，蛋黄成分、加工条件和流变学之间的相互作用是优化食品质量和功能的核心。本综述确定了关键的知识空白，特别是在理解分子尺度机制和缺乏标准化方法方面，我们敦促未来的跨学科研究弥补这些空白，以便有针对性地设计含蛋黄食品。最后，为了解决方法方法的可变性，我们为流变分析提供了一个框架，以促进未来研究中更一致的比较。

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引用次数: 0

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。

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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。

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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。

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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。

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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

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。

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引用次数: 0