Pub Date : 2025-10-10DOI: 10.1016/j.jfoodeng.2025.112831
Thanut Nuangjamnong , Steven Duret , Denis Flick , Jean Moureh , Graciela Alvarez
After harvesting, blueberries are precooled and stored in crates or cylindrical containers in cold rooms before distribution. Temperature fluctuations, cold chain breaks, or exposure to warm air during loading/unloading can cause water condensation on the product surface. These events lead to defects in appearance, promote the formation of spores and the growth of microorganisms, and accelerate deterioration. In this study, we present a model of heat and mass transfer in the bulk fruit, including condensation, for two different configurations: a container with insulation at the top and bottom, and a container without insulation. The model predicts the air and product temperatures, as well as water condensation within the container. We validated the model against experimental data, showing relatively good agreement between the simulated and experimental values (RMSE <0.8 °C). Additionally, the model was used to demonstrate that water condensation occurred predominantly in the top area of the container.
{"title":"Modeling heat and mass transfer with water condensation process inside fruits bulk","authors":"Thanut Nuangjamnong , Steven Duret , Denis Flick , Jean Moureh , Graciela Alvarez","doi":"10.1016/j.jfoodeng.2025.112831","DOIUrl":"10.1016/j.jfoodeng.2025.112831","url":null,"abstract":"<div><div>After harvesting, blueberries are precooled and stored in crates or cylindrical containers in cold rooms before distribution. Temperature fluctuations, cold chain breaks, or exposure to warm air during loading/unloading can cause water condensation on the product surface. These events lead to defects in appearance, promote the formation of spores and the growth of microorganisms, and accelerate deterioration. In this study, we present a model of heat and mass transfer in the bulk fruit, including condensation, for two different configurations: a container with insulation at the top and bottom, and a container without insulation. The model predicts the air and product temperatures, as well as water condensation within the container. We validated the model against experimental data, showing relatively good agreement between the simulated and experimental values (RMSE <0.8 °C). Additionally, the model was used to demonstrate that water condensation occurred predominantly in the top area of the container.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"407 ","pages":"Article 112831"},"PeriodicalIF":5.8,"publicationDate":"2025-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360261","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}
Based on pea dietary fiber (PDF), DAPDF-CA complexes were prepared by introducing chlorogenic acid (CA) under neutral and alkaline conditions associated with dynamic high-pressure microfluidization (DHPM) treatment after getting acid-alkali-H2O2-treated PDF (APDF), aiming to obtain improved emulsifiers. The results showed that hydrogen bonds and electrostatic forces are crucial to interactions between cellulose materials and CA. Due to the wettability, particle morphology and low zeta potential (<−40 mV), the large and small particles of DAPDF-CA could synergistically construct a stable three-dimensional network structure to stabilize the emulsion. DAPDF-CCA9 (0.4 g APDF incorporated 9 mg CA in alkaline condition) stabilized emulsion performed minor emulsion droplet diameter and the highest antioxidant ability among those emulsions. Furthermore, stability tests indicated that DAPDF-CCA9 stabilized emulsion could maintain stability in neutral and alkaline environments, and almost no change at 80 °C. Altogether, this study would provide a strategy for preparing Pickering emulsifiers using dietary fiber resources and offer new sights for feasible incorporating polyphenols into cellulose-based emulsifiers.
以豌豆膳食纤维（PDF）为原料，在得到酸-碱- h2o2处理的PDF （APDF）后，在中性和碱性条件下引入绿原酸（CA），并进行动态高压微流化（DHPM）处理，制备了DAPDF-CA配合物，以获得改性乳化剂。结果表明，氢键和静电力对纤维素材料与CA的相互作用至关重要。由于DAPDF-CA的润湿性、颗粒形态和低zeta电位（<−40 mV），大颗粒和小颗粒可以协同构建稳定的三维网络结构，以稳定乳液。DAPDF-CCA9 （0.4 g APDF在碱性条件下掺入9 mg CA）稳定乳状液的乳滴直径较小，抗氧化能力最强。稳定性测试表明，DAPDF-CCA9稳定乳状液在中性和碱性环境下均能保持稳定性，在80℃时几乎没有变化。综上所述，本研究为利用膳食纤维资源制备皮克林乳化剂提供了策略，并为纤维素基乳化剂中添加多酚提供了新的思路。
{"title":"Chlorogenic acid-modified pea dietary fiber stabilizes O/W emulsion","authors":"Leichao Dong, Guihua Sheng, Tingting Guo, Yajie Li, Yidan Ni, Qinshuo Han, Haimei Bai, Quancheng Zhou","doi":"10.1016/j.jfoodeng.2025.112827","DOIUrl":"10.1016/j.jfoodeng.2025.112827","url":null,"abstract":"<div><div>Based on pea dietary fiber (PDF), DAPDF-CA complexes were prepared by introducing chlorogenic acid (CA) under neutral and alkaline conditions associated with dynamic high-pressure microfluidization (DHPM) treatment after getting acid-alkali-H<sub>2</sub>O<sub>2</sub>-treated PDF (APDF), aiming to obtain improved emulsifiers. The results showed that hydrogen bonds and electrostatic forces are crucial to interactions between cellulose materials and CA. Due to the wettability, particle morphology and low zeta potential (<−40 mV), the large and small particles of DAPDF-CA could synergistically construct a stable three-dimensional network structure to stabilize the emulsion. DAPDF-CCA9 (0.4 g APDF incorporated 9 mg CA in alkaline condition) stabilized emulsion performed minor emulsion droplet diameter and the highest antioxidant ability among those emulsions. Furthermore, stability tests indicated that DAPDF-CCA9 stabilized emulsion could maintain stability in neutral and alkaline environments, and almost no change at 80 °C. Altogether, this study would provide a strategy for preparing Pickering emulsifiers using dietary fiber resources and offer new sights for feasible incorporating polyphenols into cellulose-based emulsifiers.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"407 ","pages":"Article 112827"},"PeriodicalIF":5.8,"publicationDate":"2025-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145360323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-10-06DOI: 10.1016/j.jfoodeng.2025.112826
Jesús Tena , Norberto Fueyo
Food browning during cooking often results from Maillard reaction, though other processes, such as caramelisation and enzymatic browning, also contribute depending on the type of food and cooking conditions. This paper presents a browning model based on Maillard reaction kinetics that integrates into comprehensive CFD baking models, predicting melanoidin concentration and food browning during baking. Initial validation uses data from established studies on the Maillard reaction and melanoidin formation in simplified model systems (sugar–amino acid mixtures heated under controlled conditions). Further experimental validation involves baking muffins in a domestic oven, comparing observed surface browning and melanoidin absorption with the model’s simulated browning index and melanoidins over time. A method for calculating the browning index from experiments and CFD simulations is presented. Validation shows differences in melanoidin concentration and browning index between measurements and simulations below 8% and 7%, respectively, across all baking times. This research provides insight into the mechanisms of browning reactions in baked goods, enabling the integration of Maillard reaction kinetics into CFD models. These findings offer practical tools for predicting browning, allowing the food industry to optimise baking processes, improve product consistency, and enhance safety and quality.
{"title":"A Computational Fluid Dynamics model for predicting food browning through melanoidin kinetics during baking","authors":"Jesús Tena , Norberto Fueyo","doi":"10.1016/j.jfoodeng.2025.112826","DOIUrl":"10.1016/j.jfoodeng.2025.112826","url":null,"abstract":"<div><div>Food browning during cooking often results from Maillard reaction, though other processes, such as caramelisation and enzymatic browning, also contribute depending on the type of food and cooking conditions. This paper presents a browning model based on Maillard reaction kinetics that integrates into comprehensive CFD baking models, predicting melanoidin concentration and food browning during baking. Initial validation uses data from established studies on the Maillard reaction and melanoidin formation in simplified model systems (sugar–amino acid mixtures heated under controlled conditions). Further experimental validation involves baking muffins in a domestic oven, comparing observed surface browning and melanoidin absorption with the model’s simulated browning index and melanoidins over time. A method for calculating the browning index from experiments and CFD simulations is presented. Validation shows differences in melanoidin concentration and browning index between measurements and simulations below 8% and 7%, respectively, across all baking times. This research provides insight into the mechanisms of browning reactions in baked goods, enabling the integration of Maillard reaction kinetics into CFD models. These findings offer practical tools for predicting browning, allowing the food industry to optimise baking processes, improve product consistency, and enhance safety and quality.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"407 ","pages":"Article 112826"},"PeriodicalIF":5.8,"publicationDate":"2025-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145248000","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-10-04DOI: 10.1016/j.jfoodeng.2025.112828
Hataitip Nimitkeatkai , Chairat Techavuthiporn
This research employs a kinetic modeling method to analyze postharvest quality alterations in green asparagus spears categorized into two size groups: small spear green asparagus (SSG) and large spear green asparagus (LSG) during temperature-regulated storage. Spears were maintained at temperatures of 4, 10, 15, 20, and 25 °C. Key quality attributes such as weight loss, fiber accumulation, lignin content, hue angle, ascorbic acid concentration, and sugar content were investigated. A model incorporating first-order kinetics and Arrhenius-type temperature dependence was utilized to assess quality changes, with parameters evaluated independently for SSG and LSG. Results indicated that SSG demonstrated greater moisture loss, accelerated ascorbic acid degradation, and more rapid lignification compared to LSG, while sugar depletion was more significant in LSG. The hue angle decreased more significantly at elevated temperatures; however, SSG maintained its green coloration for an extended period. Validation conducted under simulated fluctuating temperatures demonstrated the models’ robustness, with mean relative errors between 8.82 % and 15.13 %. This research emphasizes the influence of size on temperature responses and illustrates the utility of kinetic modeling in predicting dynamic quality alterations. This study presents a targeted framework for optimizing storage conditions and enhances cold chain management strategies to maintain asparagus quality during distribution.
{"title":"Kinetic modeling of temperature-dependent physicochemical changes in green asparagus (Asparagus officinalis L.) spears of differing calibers during postharvest storage","authors":"Hataitip Nimitkeatkai , Chairat Techavuthiporn","doi":"10.1016/j.jfoodeng.2025.112828","DOIUrl":"10.1016/j.jfoodeng.2025.112828","url":null,"abstract":"<div><div>This research employs a kinetic modeling method to analyze postharvest quality alterations in green asparagus spears categorized into two size groups: small spear green asparagus (SSG) and large spear green asparagus (LSG) during temperature-regulated storage. Spears were maintained at temperatures of 4, 10, 15, 20, and 25 °C. Key quality attributes such as weight loss, fiber accumulation, lignin content, hue angle, ascorbic acid concentration, and sugar content were investigated. A model incorporating first-order kinetics and Arrhenius-type temperature dependence was utilized to assess quality changes, with parameters evaluated independently for SSG and LSG. Results indicated that SSG demonstrated greater moisture loss, accelerated ascorbic acid degradation, and more rapid lignification compared to LSG, while sugar depletion was more significant in LSG. The hue angle decreased more significantly at elevated temperatures; however, SSG maintained its green coloration for an extended period. Validation conducted under simulated fluctuating temperatures demonstrated the models’ robustness, with mean relative errors between 8.82 % and 15.13 %. This research emphasizes the influence of size on temperature responses and illustrates the utility of kinetic modeling in predicting dynamic quality alterations. This study presents a targeted framework for optimizing storage conditions and enhances cold chain management strategies to maintain asparagus quality during distribution.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112828"},"PeriodicalIF":5.8,"publicationDate":"2025-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145263141","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-10-01DOI: 10.1016/j.jfoodeng.2025.112825
Jiangnan Chu , Fan Zhou , Zhengwei Wu , Wenchong Ouyang , Zhixin Ma , Sheng Liang , Qi Liu
Peanut protein serves as a substitute for animal protein, characterized by low levels of anti-nutritional factors and high protein content. However, poor solubility and emulsifying properties of peanut protein restrict its commercial applications. This study utilized atmospheric cold plasma (ACP) to treat peanut protein concentrate (PPC), aiming to improve its structural and functional properties. PPC samples treated with ACP for 0–150 s were subjected to a series of characterization methods. Electron paramagnetic resonance (EPR) confirmed the generation of reactive oxygen species during treatment, with hydroxyl radicals (·OH) identified as the primary drivers of protein oxidation and structural remodeling. Circular dichroism (CD) and Fourier transform infrared spectroscopy (FTIR) analyses revealed a shift in secondary structure from alpha helix to beta sheet, reflecting conformational relaxation. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) further demonstrated progressive surface densification, reduced roughness, and increased porosity, indicating that aggregate dissociation was most evident at 90 s. These structural modifications were accompanied by enhanced surface hydrophobicity, a 42 % increase in solubility, and notable improvements in emulsifying activity, indicating that ACP treatment promotes favorable interfacial behavior and improved functional properties of PPC. This study demonstrated that ACP treatment induced structural modifications, including secondary structure transitions and aggregation changes, while enhancing the functional properties of PPC such as solubility, emulsification, and antibacterial activity. Comprehensive spectroscopic, physicochemical, morphological, and microbiological analyses provided deeper insights into the structure–function relationships of plasma-treated PPC.
{"title":"Atmospheric cold plasma treatment of peanut protein: Structural and functional modifications accompanied by microbial reduction","authors":"Jiangnan Chu , Fan Zhou , Zhengwei Wu , Wenchong Ouyang , Zhixin Ma , Sheng Liang , Qi Liu","doi":"10.1016/j.jfoodeng.2025.112825","DOIUrl":"10.1016/j.jfoodeng.2025.112825","url":null,"abstract":"<div><div>Peanut protein serves as a substitute for animal protein, characterized by low levels of anti-nutritional factors and high protein content. However, poor solubility and emulsifying properties of peanut protein restrict its commercial applications. This study utilized atmospheric cold plasma (ACP) to treat peanut protein concentrate (PPC), aiming to improve its structural and functional properties. PPC samples treated with ACP for 0–150 s were subjected to a series of characterization methods. Electron paramagnetic resonance (EPR) confirmed the generation of reactive oxygen species during treatment, with hydroxyl radicals (·OH) identified as the primary drivers of protein oxidation and structural remodeling. Circular dichroism (CD) and Fourier transform infrared spectroscopy (FTIR) analyses revealed a shift in secondary structure from alpha helix to beta sheet, reflecting conformational relaxation. Atomic force microscopy (AFM) and scanning electron microscopy (SEM) further demonstrated progressive surface densification, reduced roughness, and increased porosity, indicating that aggregate dissociation was most evident at 90 s. These structural modifications were accompanied by enhanced surface hydrophobicity, a 42 % increase in solubility, and notable improvements in emulsifying activity, indicating that ACP treatment promotes favorable interfacial behavior and improved functional properties of PPC. This study demonstrated that ACP treatment induced structural modifications, including secondary structure transitions and aggregation changes, while enhancing the functional properties of PPC such as solubility, emulsification, and antibacterial activity. Comprehensive spectroscopic, physicochemical, morphological, and microbiological analyses provided deeper insights into the structure–function relationships of plasma-treated PPC.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112825"},"PeriodicalIF":5.8,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-09-30DOI: 10.1016/j.jfoodeng.2025.112822
Marcello Maria Bozzini , Marco Menegon , Alberto di Loreto , Gaia Lunari , Silvia Serena Mariani , Mattia Vallerio , Laura Piazza , Flavio Manenti
The food industry is undergoing a digital transformation driven by the need for greater sustainability, efficiency, and data integration. This study presents a methodology for implementing a digital twin in an industrial food manufacturing process, using the vegetable broth production line as a case study. The workflow integrates process analysis, sensor data collection, and data reconciliation to improve the reliability of process variables and enable accurate simulation. The reconciled data were used to develop a dynamic model in commercial software, capable of simulating different operating conditions. Two start-up strategies, cold start-up and pre-heating, were compared, revealing that pre-heating reduces steam consumption by 62% and start-up time by 63%. These results demonstrate the potential of digital twins in optimizing operational efficiency and energy use in the food industry. Future developments may include real-time data acquisition, integration with control systems, and the use of AI for predictive maintenance and process optimization.
{"title":"Energy-efficient start-up optimization via digital twin for a vegetable broth sterilization process","authors":"Marcello Maria Bozzini , Marco Menegon , Alberto di Loreto , Gaia Lunari , Silvia Serena Mariani , Mattia Vallerio , Laura Piazza , Flavio Manenti","doi":"10.1016/j.jfoodeng.2025.112822","DOIUrl":"10.1016/j.jfoodeng.2025.112822","url":null,"abstract":"<div><div>The food industry is undergoing a digital transformation driven by the need for greater sustainability, efficiency, and data integration. This study presents a methodology for implementing a digital twin in an industrial food manufacturing process, using the vegetable broth production line as a case study. The workflow integrates process analysis, sensor data collection, and data reconciliation to improve the reliability of process variables and enable accurate simulation. The reconciled data were used to develop a dynamic model in commercial software, capable of simulating different operating conditions. Two start-up strategies, cold start-up and pre-heating, were compared, revealing that pre-heating reduces steam consumption by 62% and start-up time by 63%. These results demonstrate the potential of digital twins in optimizing operational efficiency and energy use in the food industry. Future developments may include real-time data acquisition, integration with control systems, and the use of AI for predictive maintenance and process optimization.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112822"},"PeriodicalIF":5.8,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-09-26DOI: 10.1016/j.jfoodeng.2025.112824
Yumin Yang , Jinghu Yu
Food texture perception critically influences consumer acceptance through complex physico-sensory transformations. This study investigated the correlation mechanism between the bolus properties, biomimetic mechanical parameters and texture perception of whey protein isolate (WPI)/low-acyl gellan gum (LGG) mixed gels by using biomimetic mastication and multiscale characterization based on oral processing. The results showed that pure WPI and WPI continuous phase gels exhibited rigid-brittle characteristic (peak displacement DF ≈ 14.7 mm; strain hardening index nC ≈ 0.16), LGG continuous phase gels showed flexibility (DF ≈ 20.7 mm; energy recovery ratio≈0.42), and bicontinuous phase gels demonstrated optimal strength-toughness balance (elastic modulus KB ≈ 16 kPa; fracture toughness AF≈14.3 kJ/m3). Water retention capacity and energy recovery rate correlated with DF (r = 0.97), governing springiness and compressibility. For firmness perception, KB (r = 0.66), nC (r = 0.72), AF (r = 0.50) and fracture force FF (r = 0.50) were key factors. Bolus fragment characteristics strongly correlated with the biting and fracture displacement rate kD (r = −0.72), indicating brittleness depended on fragmentation behavior. Adhesiveness and cohesiveness synergized with water retention (r = −0.9). Based on this, the sensory evaluation regression model established (springiness: MSE = 0.07, R2 = 0.99; cohesiveness: MSE = 0.397, R2 = 0.966, etc.) provided a theoretical basis for designing protein/polysaccharide gel textures.
{"title":"The texture formation mechanism of protein-based gel","authors":"Yumin Yang , Jinghu Yu","doi":"10.1016/j.jfoodeng.2025.112824","DOIUrl":"10.1016/j.jfoodeng.2025.112824","url":null,"abstract":"<div><div>Food texture perception critically influences consumer acceptance through complex physico-sensory transformations. This study investigated the correlation mechanism between the bolus properties, biomimetic mechanical parameters and texture perception of whey protein isolate (WPI)/low-acyl gellan gum (LGG) mixed gels by using biomimetic mastication and multiscale characterization based on oral processing. The results showed that pure WPI and WPI continuous phase gels exhibited rigid-brittle characteristic (peak displacement <em>D</em><sub>F</sub> ≈ 14.7 mm; strain hardening index <em>n</em><sub>C</sub> ≈ 0.16), LGG continuous phase gels showed flexibility (<em>D</em><sub>F</sub> ≈ 20.7 mm; energy recovery ratio≈0.42), and bicontinuous phase gels demonstrated optimal strength-toughness balance (elastic modulus <em>K</em><sub>B</sub> ≈ 16 kPa; fracture toughness <em>A</em><sub>F</sub>≈14.3 kJ/m<sup>3</sup>). Water retention capacity and energy recovery rate correlated with <em>D</em><sub>F</sub> (<em>r</em> = 0.97), governing springiness and compressibility. For firmness perception, <em>K</em><sub>B</sub> (<em>r</em> = 0.66), <em>n</em><sub>C</sub> (<em>r</em> = 0.72), <em>A</em><sub>F</sub> (<em>r</em> = 0.50) and fracture force <em>F</em><sub>F</sub> (<em>r</em> = 0.50) were key factors. Bolus fragment characteristics strongly correlated with the biting and fracture displacement rate <em>k</em><sub>D</sub> (<em>r</em> = −0.72), indicating brittleness depended on fragmentation behavior. Adhesiveness and cohesiveness synergized with water retention (<em>r</em> = −0.9). Based on this, the sensory evaluation regression model established (springiness: MSE = 0.07, <em>R</em><sup>2</sup> = 0.99; cohesiveness: MSE = 0.397, <em>R</em><sup>2</sup> = 0.966, etc.) provided a theoretical basis for designing protein/polysaccharide gel textures.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112824"},"PeriodicalIF":5.8,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217350","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-09-25DOI: 10.1016/j.jfoodeng.2025.112823
Hui Ye , Zeming Yan , Leiming Lou , Jie Sun , Junhui Zhong , Lei Zhang , Peng Liu , Zhonghou Feng
Hollow fiber microfiltration membranes holds promise for cost-effective concentration in beer clarification, however, membrane fouling issues still hinder its practical application. The fouling phenomenon during beer clarification is a complex process influenced by multiple organic foulants, yet the underlying mechanisms, particularly the interactions between membrane-foulant and coexisting foulant components, remain poorly understood. In this work, fouling mechanisms were investigated based on the fractional components in beer using polyethersulfone (PES) hollow fiber microfiltration membranes, with fouling behavior analyzed through the Hermia model. The results indicated that membrane-foulant interactions are relatively weak, and the adsorption of components onto the membrane surface plays a negligible role in fouling. However, under dynamic filtration conditions, fouling severity was significantly enhanced. For single components, yeast cells predominantly accumulated at the membrane surface, forming a distinct cake layer. In contrast, smaller molecular-sized components (proteins, polysaccharides, and tannins) primarily penetrated the membrane's internal pore channels, leading to pore blocking. Furthermore, the polysaccharides and tannins are easier to form aggregates with other components in the mixture, and the addition of casein further enhanced aggregate formation. These aggregates exhibited a greater impact on fouling mechanisms compared to single components, with the fouling behavior of simulated mixtures transitioning to intermediate blocking models. Importantly, these observations are consistent with results from actual beer fermentation, suggesting that membrane fouling occurs through a combination of pore blocking and cake layer formation mechanisms.
{"title":"Fouling in beer clarification using polyethersulfone hollow fiber membranes","authors":"Hui Ye , Zeming Yan , Leiming Lou , Jie Sun , Junhui Zhong , Lei Zhang , Peng Liu , Zhonghou Feng","doi":"10.1016/j.jfoodeng.2025.112823","DOIUrl":"10.1016/j.jfoodeng.2025.112823","url":null,"abstract":"<div><div>Hollow fiber microfiltration membranes holds promise for cost-effective concentration in beer clarification, however, membrane fouling issues still hinder its practical application. The fouling phenomenon during beer clarification is a complex process influenced by multiple organic foulants, yet the underlying mechanisms, particularly the interactions between membrane-foulant and coexisting foulant components, remain poorly understood. In this work, fouling mechanisms were investigated based on the fractional components in beer using polyethersulfone (PES) hollow fiber microfiltration membranes, with fouling behavior analyzed through the Hermia model. The results indicated that membrane-foulant interactions are relatively weak, and the adsorption of components onto the membrane surface plays a negligible role in fouling. However, under dynamic filtration conditions, fouling severity was significantly enhanced. For single components, yeast cells predominantly accumulated at the membrane surface, forming a distinct cake layer. In contrast, smaller molecular-sized components (proteins, polysaccharides, and tannins) primarily penetrated the membrane's internal pore channels, leading to pore blocking. Furthermore, the polysaccharides and tannins are easier to form aggregates with other components in the mixture, and the addition of casein further enhanced aggregate formation. These aggregates exhibited a greater impact on fouling mechanisms compared to single components, with the fouling behavior of simulated mixtures transitioning to intermediate blocking models. Importantly, these observations are consistent with results from actual beer fermentation, suggesting that membrane fouling occurs through a combination of pore blocking and cake layer formation mechanisms.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112823"},"PeriodicalIF":5.8,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145217351","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-09-20DOI: 10.1016/j.jfoodeng.2025.112796
Nirzar Doshi , Jeta Purrini , Laurice Pouvreau , Erik van der Linden , Paul Venema , Renko de Vries
Plant proteins offer a sustainable alternative to animal-based ingredients; however, they often suffer from uncontrolled aggregation, reduced dispersibility, increased viscosity, and more complicated processing. In this study, we developed a method to produce a powder of colloidal plant protein particles from a commercially sourced, air-classified yellow pea protein concentrate.
The method involves gradual acidification near the isoelectric point, resulting in heat-set protein-dense droplets that are spray-dried into a colloidal protein powder with a 61 % w/w protein content. This process was compatible with conventional wet extraction protocols and required no specialised equipment or additional processing steps. We confirmed that hydrogen bonding and hydrophobic interactions stabilise the protein-rich particles, which contain approximately 35 % (w/w) protein and exhibit nearly 2-fold higher water-holding capacity. We investigated the powder's wettability and dispersibility, observing that the colloidal protein powder demonstrates markedly improved wettability compared to a conventional protein concentrate. At dry matter concentrations exceeding 15 % (w/w), the colloidal pea protein dispersions showed up to 10-fold (at 20 % w/w) lower shear viscosity than their conventional counterparts, particularly after heat treatment. Additional shear processing and homogenisation further reduced viscosity, with the most significant effects observed in heat-treated dispersions.
In conclusion, this study presents a versatile process for producing plant protein concentrate from colloidal protein particles formed via gradual acidification. The resulting particles exhibit high internal protein content, while the spray-dried powder demonstrates improved wettability and low viscosity at 15 %w/w and higher solids content.
{"title":"Protein-dense droplets to powders: creating low-viscosity colloidal plant protein ingredients","authors":"Nirzar Doshi , Jeta Purrini , Laurice Pouvreau , Erik van der Linden , Paul Venema , Renko de Vries","doi":"10.1016/j.jfoodeng.2025.112796","DOIUrl":"10.1016/j.jfoodeng.2025.112796","url":null,"abstract":"<div><div>Plant proteins offer a sustainable alternative to animal-based ingredients; however, they often suffer from uncontrolled aggregation, reduced dispersibility, increased viscosity, and more complicated processing. In this study, we developed a method to produce a powder of colloidal plant protein particles from a commercially sourced, air-classified yellow pea protein concentrate.</div><div>The method involves gradual acidification near the isoelectric point, resulting in heat-set protein-dense droplets that are spray-dried into a colloidal protein powder with a 61 % w/w protein content. This process was compatible with conventional wet extraction protocols and required no specialised equipment or additional processing steps. We confirmed that hydrogen bonding and hydrophobic interactions stabilise the protein-rich particles, which contain approximately 35 % (w/w) protein and exhibit nearly 2-fold higher water-holding capacity. We investigated the powder's wettability and dispersibility, observing that the colloidal protein powder demonstrates markedly improved wettability compared to a conventional protein concentrate. At dry matter concentrations exceeding 15 % (w/w), the colloidal pea protein dispersions showed up to 10-fold (at 20 % w/w) lower shear viscosity than their conventional counterparts, particularly after heat treatment. Additional shear processing and homogenisation further reduced viscosity, with the most significant effects observed in heat-treated dispersions.</div><div>In conclusion, this study presents a versatile process for producing plant protein concentrate from colloidal protein particles formed via gradual acidification. The resulting particles exhibit high internal protein content, while the spray-dried powder demonstrates improved wettability and low viscosity at 15 %w/w and higher solids content.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112796"},"PeriodicalIF":5.8,"publicationDate":"2025-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to characterize the barrier properties of polyhydroxyalkanoate cups (PHBV) or PHBV cups containing 20 % of cellulose fibers or 20 % of wood fibers in order to estimate the usage benefice in terms of food preservation to replace petrol-based packaging as polypropylene (PP), by bio-based and biodegradable PHBV packaging. For that, a previously developed model integrating (i) gases permeation through the lid film and the cup and (ii) sorption and diffusion of gases into the food (if any) was used. The O2 and CO2 permeabilities of PHBV were identified to 2.3 × 10−16 mol m−1.s−1.Pa−1 and 4.5 × 10−16 mol m−1.s−1.Pa−1 respectively at 23 °C, while the activation energy of these two parameters was estimated to 20.3 and 23.2 kJ mol−1 respectively. The integration of fibers in the PHBV packaging increased the gases permeabilities by a factor 11 to 23 for O2 and 5 to 10 for CO2, due to the presence of factures and holes in the cups. Based on the permeability values identified and thanks to 2D numerical simulation, it was concluded that PHBV packaging cups seems promising to replace PP packaging for products under modified atmosphere, and more specifically could maintain a similar shelf life than commercial packaging did for MAP product with intermediate shelf life such as fresh cheese.
{"title":"Evaluation of the barrier properties of biobased and biodegradable PHBV cups for a usage benefice in cheese applications","authors":"Fanny Coffigniez, Alexis Bessiere, Valérie Guillard","doi":"10.1016/j.jfoodeng.2025.112821","DOIUrl":"10.1016/j.jfoodeng.2025.112821","url":null,"abstract":"<div><div>This study aims to characterize the barrier properties of polyhydroxyalkanoate cups (PHBV) or PHBV cups containing 20 % of cellulose fibers or 20 % of wood fibers in order to estimate the usage benefice in terms of food preservation to replace petrol-based packaging as polypropylene (PP), by bio-based and biodegradable PHBV packaging. For that, a previously developed model integrating (i) gases permeation through the lid film and the cup and (ii) sorption and diffusion of gases into the food (if any) was used. The O<sub>2</sub> and CO<sub>2</sub> permeabilities of PHBV were identified to 2.3 × 10<sup>−16</sup> mol m<sup>−1</sup>.s<sup>−1</sup>.Pa<sup>−1</sup> and 4.5 × 10<sup>−16</sup> mol m<sup>−1</sup>.s<sup>−1</sup>.Pa<sup>−1</sup> respectively at 23 °C, while the activation energy of these two parameters was estimated to 20.3 and 23.2 kJ mol<sup>−1</sup> respectively. The integration of fibers in the PHBV packaging increased the gases permeabilities by a factor 11 to 23 for O<sub>2</sub> and 5 to 10 for CO<sub>2</sub>, due to the presence of factures and holes in the cups. Based on the permeability values identified and thanks to 2D numerical simulation, it was concluded that PHBV packaging cups seems promising to replace PP packaging for products under modified atmosphere, and more specifically could maintain a similar shelf life than commercial packaging did for MAP product with intermediate shelf life such as fresh cheese.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112821"},"PeriodicalIF":5.8,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145118307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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