Pub Date : 2026-06-01Epub Date: 2026-02-05DOI: 10.1016/j.jfoodeng.2026.113019
Yunlu Liu , Ping Wang , Linghao Jiang , Yirui Wu , Huijuan Xu , Chuan Liu , Ya Tu
The interaction between ethyl p-methoxycinnamate (EPMC) and pork myofibrillar proteins (MPs) was analyzed by multispectral technology and molecular dynamics simulation system. Multispectral analysis showed that EPMC quenched MPs fluorescence through a combined static and dynamic process, driven primarily by hydrophobic interactions (ΔH > 0, ΔS > 0). This binding induced conformational changes in MPs, including increased surface hydrophobicity at low concentrations, a significant reduction in α-helix content, and degradation of troponin T. Molecular docking and molecular dynamics (MD) simulations further revealed that EPMC stably binds to myosin through hydrogen bonds (ARG-205) and hydrophobic interactions (PHE-647、ILE-473、ILE-457、GLU-231), with a binding free energy of −22.18 kcal/mol, among which the key residue ARG-202 contributes significantly to the binding energy. This study clarified the molecular interaction between a characteristic ester flavor compound and MPs, providing a theoretical basis for the precise application of spices in regulating protein function in Sichuan-style meat product.
{"title":"Molecular interaction of ethyl p-methoxycinnamate with myofibrillar protein: a multispectral and molecular dynamics study","authors":"Yunlu Liu , Ping Wang , Linghao Jiang , Yirui Wu , Huijuan Xu , Chuan Liu , Ya Tu","doi":"10.1016/j.jfoodeng.2026.113019","DOIUrl":"10.1016/j.jfoodeng.2026.113019","url":null,"abstract":"<div><div>The interaction between ethyl p-methoxycinnamate (EPMC) and pork myofibrillar proteins (MPs) was analyzed by multispectral technology and molecular dynamics simulation system. Multispectral analysis showed that EPMC quenched MPs fluorescence through a combined static and dynamic process, driven primarily by hydrophobic interactions (ΔH > 0, ΔS > 0). This binding induced conformational changes in MPs, including increased surface hydrophobicity at low concentrations, a significant reduction in α-helix content, and degradation of troponin T. Molecular docking and molecular dynamics (MD) simulations further revealed that EPMC stably binds to myosin through hydrogen bonds (ARG-205) and hydrophobic interactions (PHE-647、ILE-473、ILE-457、GLU-231), with a binding free energy of −22.18 kcal/mol, among which the key residue ARG-202 contributes significantly to the binding energy. This study clarified the molecular interaction between a characteristic ester flavor compound and MPs, providing a theoretical basis for the precise application of spices in regulating protein function in Sichuan-style meat product.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"413 ","pages":"Article 113019"},"PeriodicalIF":5.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185896","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 : 2026-05-01Epub Date: 2026-01-02DOI: 10.1016/j.jfoodeng.2025.112962
Ahmad Tarmezee Talib , Dzieda Muhamad Parid , Mohd Afandi P. Mohammed , Minato Wakisaka
This work examines the viscoelastic behaviour of soft solid foods, focusing on two modelling approaches: traditional Prony series and fractional viscoelastic models. While the Prony series efficiently captures material behaviour, its complexity often requires numerous parameters. In contrast, the fractional viscoelastic model offers a more compact representation with fewer parameters. Experimental tensile tests on chewing gum were conducted to benchmark the models' performance. Results revealed that the fractional model captures the tensile-relaxation data with fewer parameters than the Prony series. Simulations of extrusion and sheeting processes, and tensile micromechanics highlighted the fractional model's stability in capturing complex mechanical responses involving large strains and microstructural heterogeneity.
{"title":"Numerical investigation of fractional finite viscoelastic model for soft solid food","authors":"Ahmad Tarmezee Talib , Dzieda Muhamad Parid , Mohd Afandi P. Mohammed , Minato Wakisaka","doi":"10.1016/j.jfoodeng.2025.112962","DOIUrl":"10.1016/j.jfoodeng.2025.112962","url":null,"abstract":"<div><div>This work examines the viscoelastic behaviour of soft solid foods, focusing on two modelling approaches: traditional Prony series and fractional viscoelastic models. While the Prony series efficiently captures material behaviour, its complexity often requires numerous parameters. In contrast, the fractional viscoelastic model offers a more compact representation with fewer parameters. Experimental tensile tests on chewing gum were conducted to benchmark the models' performance. Results revealed that the fractional model captures the tensile-relaxation data with fewer parameters than the Prony series. Simulations of extrusion and sheeting processes, and tensile micromechanics highlighted the fractional model's stability in capturing complex mechanical responses involving large strains and microstructural heterogeneity.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112962"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145882436","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 : 2026-05-01Epub Date: 2025-12-09DOI: 10.1016/j.jfoodeng.2025.112913
Priscila Alessio , Cibely S. Martin , Mateus D. Maximino , Matheus S. Pereira , Constantin Apetrei , Maria L. Rodriguez-Mendez
The immobilization of enzymes such as Tyrosinase (Tyr) in biomimetic nanostructured films is a promising approach to producing highly sensitive and selective biosensors for detecting phenolic compounds. In this study, an innovative approach to preserve the enzymatic functionality in a biomimetic environment is presented. Tyr was encapsulated within liposome structures formed by a lipid 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) using a straightforward technique, resulting in a grape-shaped morphology. The lutetium bisphthalocyanine (LuPc2) was also added to the liposome structure as electrocatalytic material and structured as thin film using the layer-by-layer (LbL) technique for biosensor application. The biosensor shows a Hill coefficient of 0.986 and a Michaelis–Menten constant of 21.96 μM, and a limit of detection of 44 nM for catechol detection. Measurements of polyphenolic contents performed in grape juice samples reveal that the encapsulation of Tyr inside liposomes preserves the functionality and improves the electrochemical performance for amperometric and voltametric detections.
{"title":"Encapsulation of tyrosinase in liposomes: A biomimetic approach to efficient biodetection of polyphenols in grape juice","authors":"Priscila Alessio , Cibely S. Martin , Mateus D. Maximino , Matheus S. Pereira , Constantin Apetrei , Maria L. Rodriguez-Mendez","doi":"10.1016/j.jfoodeng.2025.112913","DOIUrl":"10.1016/j.jfoodeng.2025.112913","url":null,"abstract":"<div><div>The immobilization of enzymes such as Tyrosinase (Tyr) in biomimetic nanostructured films is a promising approach to producing highly sensitive and selective biosensors for detecting phenolic compounds. In this study, an innovative approach to preserve the enzymatic functionality in a biomimetic environment is presented. Tyr was encapsulated within liposome structures formed by a lipid 1,2-dipalmitoyl-sn-glycero-3-phosphocholine (DPPC) using a straightforward technique, resulting in a grape-shaped morphology. The lutetium bisphthalocyanine (LuPc<sub>2</sub>) was also added to the liposome structure as electrocatalytic material and structured as thin film using the layer-by-layer (LbL) technique for biosensor application. The biosensor shows a Hill coefficient of 0.986 and a Michaelis–Menten constant of 21.96 μM, and a limit of detection of 44 nM for catechol detection. Measurements of polyphenolic contents performed in grape juice samples reveal that the encapsulation of Tyr inside liposomes preserves the functionality and improves the electrochemical performance for amperometric and voltametric detections.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112913"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788870","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 : 2026-05-01Epub Date: 2025-12-19DOI: 10.1016/j.jfoodeng.2025.112935
Zengliu Song , Yanping Huang , Xinru Shi , Tianhui Feng , Xinyue Ning , Junqin Chen , Renrun Cao , Jie Xiao
Multi-compartment water-in-oil-in-water (W1/O/W2) double emulsions (DEs) hold great promise in food and pharmaceutical delivery, yet their practical application is hampered by solute migration and interfacial coalescence. Here, we introduce a low-dose (1 wt%) monoglyceride (MG)-beeswax (BW) composite crystallization strategy that enables the selective targeting of BW crystallization: primarily induced at the inner interface by glycerol monostearate (GMS), at the outer interface by glycerol monolaurate (GML), or at both interfaces plus the oil phase by glycerol monooleate (GMO). Each MG template BW crystals at distinct locations, forming robust crystalline shells that impart significant steric hindrance, markedly improving emulsion robustness: Under storage, freeze-thaw cycling, and osmotic or thermal stress, MG-BW emulsions outperform BW-only and MG-only controls; GMS-BW showed the larges creaming indices reduction (form 32.14 %–14.14 %) and minimal droplet coalescence, owning to its compact inner crystalline film; MG-BW systems resist oil-water separation even after multiple freeze-thaw cycles. In simulated gastrointestinal digestion, interfacial crystallization preserves droplet architecture and enables tailored release: GMS-BW sustains inner-phase tartrazine retention in gastric and intestinal phases, while GML-BW enhances β-carotene bioaccessibility from 38.2 % in BW DEs to 63.9 % through improved micellization at the external interface. This work demonstrates that monoglyceride molecular structure governs crystallization patterns and thereby allows cost-effective tuning of both physical stability and controlled-release performance in double emulsions.
{"title":"Monoglyceride-templated interfacial crystallization modulates stability and controlled release in beeswax-based double emulsions","authors":"Zengliu Song , Yanping Huang , Xinru Shi , Tianhui Feng , Xinyue Ning , Junqin Chen , Renrun Cao , Jie Xiao","doi":"10.1016/j.jfoodeng.2025.112935","DOIUrl":"10.1016/j.jfoodeng.2025.112935","url":null,"abstract":"<div><div>Multi-compartment water-in-oil-in-water (W<sub>1</sub>/O/W<sub>2</sub>) double emulsions (DEs) hold great promise in food and pharmaceutical delivery, yet their practical application is hampered by solute migration and interfacial coalescence. Here, we introduce a low-dose (1 wt%) monoglyceride (MG)-beeswax (BW) composite crystallization strategy that enables the selective targeting of BW crystallization: primarily induced at the inner interface by glycerol monostearate (GMS), at the outer interface by glycerol monolaurate (GML), or at both interfaces plus the oil phase by glycerol monooleate (GMO). Each MG template BW crystals at distinct locations, forming robust crystalline shells that impart significant steric hindrance, markedly improving emulsion robustness: Under storage, freeze-thaw cycling, and osmotic or thermal stress, MG-BW emulsions outperform BW-only and MG-only controls; GMS-BW showed the larges creaming indices reduction (form 32.14 %–14.14 %) and minimal droplet coalescence, owning to its compact inner crystalline film; MG-BW systems resist oil-water separation even after multiple freeze-thaw cycles. In simulated gastrointestinal digestion, interfacial crystallization preserves droplet architecture and enables tailored release: GMS-BW sustains inner-phase tartrazine retention in gastric and intestinal phases, while GML-BW enhances β-carotene bioaccessibility from 38.2 % in BW DEs to 63.9 % through improved micellization at the external interface. This work demonstrates that monoglyceride molecular structure governs crystallization patterns and thereby allows cost-effective tuning of both physical stability and controlled-release performance in double emulsions.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112935"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145839550","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 : 2026-05-01Epub Date: 2025-12-23DOI: 10.1016/j.jfoodeng.2025.112938
Ruosi Fang , Shuhui Wu , Ting Xia , Tangchao Chen , Kai Chen , Xianyue Gong , Hui Hong , Huajiang Chen , Gongnian Xiao
Ethyl carbamate (EC) is a carcinogenic compound frequently detected in traditional alcoholic beverages, particularly Huangjiu. In recent years, scientists have attempted to solve this issue using various methods, to limited effect. Therefore, we developed a mesoporous silica nanocomposite (MSN) containing varying concentrations of chitosan (MSN, MSN@CS-20, MSN@CS-40, MSN@CS-60, and MSN@CS-80) to chemically adsorb EC. Brunauer-Emmett-Teller (BET) analysis, Scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry were used to characterize the nanocomposites. The results showed that all the nanoparticles were successfully grafted through chemical reaction. The volatile flavor compounds, free amino acids, and physicochemical properties were also investigated for adsorbed Huangjiu samples. The use of MSN@CS as an adsorbent resulted in minimal variation in Huangjiu. The adsorption of EC onto MSN@CS reached equilibrium within 480 min. The adsorption process conformed to the pseudo-second-order kinetic and Langmuir adsorption models, with a maximum adsorption capacity of 271.605 μg/g. The maximum EC removal efficiency of MSN@CS-40 was 66.7 %. The present research indicates that the chitosan-silica grafted nanocomposite is a suitable material for EC adsorption in Huangjiu.
{"title":"Chitosan/mesoporous silica grafted nanocomposite as efficient adsorbent for ethyl carbamate in Huangjiu","authors":"Ruosi Fang , Shuhui Wu , Ting Xia , Tangchao Chen , Kai Chen , Xianyue Gong , Hui Hong , Huajiang Chen , Gongnian Xiao","doi":"10.1016/j.jfoodeng.2025.112938","DOIUrl":"10.1016/j.jfoodeng.2025.112938","url":null,"abstract":"<div><div>Ethyl carbamate (EC) is a carcinogenic compound frequently detected in traditional alcoholic beverages, particularly <em>Huangjiu.</em> In recent years, scientists have attempted to solve this issue using various methods, to limited effect. Therefore, we developed a mesoporous silica nanocomposite (MSN) containing varying concentrations of chitosan (MSN, MSN@CS-20, MSN@CS-40, MSN@CS-60, and MSN@CS-80) to chemically adsorb EC. Brunauer-Emmett-Teller (BET) analysis, Scanning electron microscopy, Fourier-transform infrared spectroscopy, X-ray diffraction, thermogravimetric analysis, and differential scanning calorimetry were used to characterize the nanocomposites. The results showed that all the nanoparticles were successfully grafted through chemical reaction. The volatile flavor compounds, free amino acids, and physicochemical properties were also investigated for adsorbed <em>Huangjiu</em> samples. The use of MSN@CS as an adsorbent resulted in minimal variation in <em>Huangjiu</em>. The adsorption of EC onto MSN@CS reached equilibrium within 480 min. The adsorption process conformed to the pseudo-second-order kinetic and Langmuir adsorption models, with a maximum adsorption capacity of 271.605 μg/g. The maximum EC removal efficiency of MSN@CS-40 was 66.7 %. The present research indicates that the chitosan-silica grafted nanocomposite is a suitable material for EC adsorption in <em>Huangjiu</em>.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112938"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145824195","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 : 2026-05-01Epub Date: 2025-12-12DOI: 10.1016/j.jfoodeng.2025.112916
Felix Wittwer , Nimmi Das Anthuparambil , Frederik Unger , Randeer Pratap Gautam , Silja Flenner , Imke Greving , Christian Gutt , Peter Modregger
Upon heating, egg yolk transforms from a liquid to a grainy gel due to a combination of lipid aggregation, protein denaturation–aggregation–gelation and other processes. This heat-induced solidification of egg yolk can serve as a useful model system for the investigation of protein denaturation and gelation in biological systems in general. Using X-ray holographic tomography, we studied the heat-induced changes in egg yolk on the micron to sub-micron length scale. In contrast to electron microscopy, X-ray holography does not require sample staining, fixation, or drying, which potentially alter the sample and harm sample fidelity. Our results reveal a developing separation between proteins and lipids with fatty components rapidly aggregating into large globules around 40 m in diameter.
{"title":"3D structure of protein networks and lipid globules in heat-treated egg yolk revealed by X-ray holo-tomography","authors":"Felix Wittwer , Nimmi Das Anthuparambil , Frederik Unger , Randeer Pratap Gautam , Silja Flenner , Imke Greving , Christian Gutt , Peter Modregger","doi":"10.1016/j.jfoodeng.2025.112916","DOIUrl":"10.1016/j.jfoodeng.2025.112916","url":null,"abstract":"<div><div>Upon heating, egg yolk transforms from a liquid to a grainy gel due to a combination of lipid aggregation, protein denaturation–aggregation–gelation and other processes. This heat-induced solidification of egg yolk can serve as a useful model system for the investigation of protein denaturation and gelation in biological systems in general. Using X-ray holographic tomography, we studied the heat-induced changes in egg yolk on the micron to sub-micron length scale. In contrast to electron microscopy, X-ray holography does not require sample staining, fixation, or drying, which potentially alter the sample and harm sample fidelity. Our results reveal a developing separation between proteins and lipids with fatty components rapidly aggregating into large globules around 40 <span><math><mi>μ</mi></math></span>m in diameter.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112916"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788789","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 : 2026-05-01Epub Date: 2026-01-03DOI: 10.1016/j.jfoodeng.2026.112965
Federica Cirrincione , Tomasz Pawel Czaja , Giovanni Barone , Lilia Ahrné , Annalisa Romano
The increasing demand for sustainable protein sources and the urgent need to reduce food waste have driven interest in valorising legume side streams. This study aimed to develop a high-protein concentrate from green lentil waste flour (LWF) using ultrafiltration (UF). Proteins were recovered via alkaline extraction, centrifugation, followed by UF, whose performance was assessed in cross-flow mode using a 100 kDa molecular weight cut-off. The resulting protein-rich retentate, at a Volume Concentration Ratio (VCR) of 6.00, was evaluated for its composition, physicochemical characteristics, protein profile, and functional properties as a gelling ingredient. A retentate containing ∼16 % protein (∼80 % of total solids), enriched in globulins and albumins, as confirmed by SDS-PAGE and FTIR, was produced by UF. Colour and ζ-potential analyses confirmed the concentration and retention of proteins and colloidal stability. The retentate exhibited viscoelastic gel-like properties with a gelling point at 72.5 °C, a mild overshoot in G″ beyond the linear viscoelastic region, high water-holding capacity (96.5 %), and a hardness of ∼145 g, indicating potential for use as a structuring agent. These findings demonstrate the technical feasibility of ultrafiltration in recovering functional proteins from lentil side streams, thereby contributing to circular economy goals and plant-based food innovation.
{"title":"Valorisation of green lentil waste flour into protein concentrates by ultrafiltration for plant-based food applications","authors":"Federica Cirrincione , Tomasz Pawel Czaja , Giovanni Barone , Lilia Ahrné , Annalisa Romano","doi":"10.1016/j.jfoodeng.2026.112965","DOIUrl":"10.1016/j.jfoodeng.2026.112965","url":null,"abstract":"<div><div>The increasing demand for sustainable protein sources and the urgent need to reduce food waste have driven interest in valorising legume side streams. This study aimed to develop a high-protein concentrate from green lentil waste flour (LWF) using ultrafiltration (UF). Proteins were recovered via alkaline extraction, centrifugation, followed by UF, whose performance was assessed in cross-flow mode using a 100 kDa molecular weight cut-off. The resulting protein-rich retentate, at a Volume Concentration Ratio (VCR) of 6.00, was evaluated for its composition, physicochemical characteristics, protein profile, and functional properties as a gelling ingredient. A retentate containing ∼16 % protein (∼80 % of total solids), enriched in globulins and albumins, as confirmed by SDS-PAGE and FTIR, was produced by UF. Colour and ζ-potential analyses confirmed the concentration and retention of proteins and colloidal stability. The retentate exhibited viscoelastic gel-like properties with a gelling point at 72.5 °C, a mild overshoot in G″ beyond the linear viscoelastic region, high water-holding capacity (96.5 %), and a hardness of ∼145 g, indicating potential for use as a structuring agent. These findings demonstrate the technical feasibility of ultrafiltration in recovering functional proteins from lentil side streams, thereby contributing to circular economy goals and plant-based food innovation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112965"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922463","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 : 2026-05-01Epub Date: 2025-12-11DOI: 10.1016/j.jfoodeng.2025.112918
Maximilian Kannapinn , David Dorer , Michael Schäfer , Oliver Weeger
This paper presents a digital-twin-based model predictive control framework for autonomous process control, demonstrated in a virtual experiment on thermal food processing in a convection oven. In combination with prior work, this approach enables simulation-centered food scientists to deploy physics-based simulation models in live process control environments. The digital twin is realized as a physics-based, data-driven reduced-order model (ROM) that provides faster-than-real-time predictions. The ROM is trained on trajectories from a high-fidelity multiphysics finite-element model of chicken fillets. A central contribution is a model predictive control scheme that overcomes the common fixed-initial-condition limitation of augmented neural ordinary differential equation ROMs: a dedicated sub-optimization step re-synchronizes the surrogate to the measured state of the food item at each control instant, allowing reliable live re-optimization without access to internal ROM states. The controller optimizes oven temperature setpoints to meet target food-quality metrics (core temperature, moisture content, texture) and autonomously accommodates changes to the planned end time during operation. Quantitatively, the ROM achieves relative time-series errors of 0.18–0.49%, and the control algorithm evaluates 501 trajectories of 1800 s real time in a total of 46.6 s on a single core of a processor, demonstrating on-device feasibility without cloud or edge resources. Receding-horizon model predictive control of the remaining setpoints mitigates model–reality mismatch, enforces user-defined food metrics, and sustains closed-loop performance under autonomous operation.
{"title":"Digital twins for autonomous thermal food processing: A model predictive control study with reduced-order models of augmented neural ordinary differential equation type","authors":"Maximilian Kannapinn , David Dorer , Michael Schäfer , Oliver Weeger","doi":"10.1016/j.jfoodeng.2025.112918","DOIUrl":"10.1016/j.jfoodeng.2025.112918","url":null,"abstract":"<div><div>This paper presents a digital-twin-based model predictive control framework for autonomous process control, demonstrated in a virtual experiment on thermal food processing in a convection oven. In combination with prior work, this approach enables simulation-centered food scientists to deploy physics-based simulation models in live process control environments. The digital twin is realized as a physics-based, data-driven reduced-order model (ROM) that provides faster-than-real-time predictions. The ROM is trained on trajectories from a high-fidelity multiphysics finite-element model of chicken fillets. A central contribution is a model predictive control scheme that overcomes the common fixed-initial-condition limitation of augmented neural ordinary differential equation ROMs: a dedicated sub-optimization step re-synchronizes the surrogate to the measured state of the food item at each control instant, allowing reliable live re-optimization without access to internal ROM states. The controller optimizes oven temperature setpoints to meet target food-quality metrics (core temperature, moisture content, texture) and autonomously accommodates changes to the planned end time during operation. Quantitatively, the ROM achieves relative time-series errors of 0.18–0.49%, and the control algorithm evaluates 501 trajectories of 1800<!--> <!-->s real time in a total of 46.6<!--> <!-->s on a single core of a processor, demonstrating on-device feasibility without cloud or edge resources. Receding-horizon model predictive control of the remaining setpoints mitigates model–reality mismatch, enforces user-defined food metrics, and sustains closed-loop performance under autonomous operation.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112918"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788796","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 : 2026-05-01Epub Date: 2026-01-06DOI: 10.1016/j.jfoodeng.2026.112964
Changhao Liu , Zhicen Liu , Yunfan Tong, Ming Chen, Yue Zhang
Phosphatidylserine (PS) is a vital phospholipid with broad applications in food, cosmetic, and pharmaceutical industries. To overcome the limitations of free phospholipase D (PLD), such as high cost, poor stability, and non-reusability, we developed a novel bilayer immobilization strategy using amino-functionalized magnetic nanoparticles. Magnetic Fe3O4 nanoparticles were sequentially modified with tannic acid (TA) and 3-aminopropyltriethoxysilane (APTES), and genipin (Gnp) was employed as a biocompatible crosslinker to immobilize PLD via combined adsorption and covalent binding. Structural and functional characterization via SEM, FTIR, XRD, and TGA confirmed successful carrier modification and stable enzyme attachment. The optimized immobilized enzyme (Fe3O4@TA-APTES-Gnp-PLD) exhibited significantly enhanced catalytic performance. Under optimized reaction conditions, it achieved a PS conversion rate 11.27-fold higher than that of free PLD in a Pickering emulsion system, and 7.7-fold higher in a conventional two-phase system. The immobilized PLD also demonstrated excellent operational stability, retaining over 77 % of its initial activity after six consecutive reaction cycles, and 73 % after 12 days of storage at 4 °C. This work presents a sustainable, efficient, and reusable biocatalytic platform for PS synthesis, with strong potential for industrial-scale phospholipid production.
{"title":"Phosphatidylserine synthesis via bilayer PLD in pickering emulsion","authors":"Changhao Liu , Zhicen Liu , Yunfan Tong, Ming Chen, Yue Zhang","doi":"10.1016/j.jfoodeng.2026.112964","DOIUrl":"10.1016/j.jfoodeng.2026.112964","url":null,"abstract":"<div><div>Phosphatidylserine (PS) is a vital phospholipid with broad applications in food, cosmetic, and pharmaceutical industries. To overcome the limitations of free phospholipase D (PLD), such as high cost, poor stability, and non-reusability, we developed a novel bilayer immobilization strategy using amino-functionalized magnetic nanoparticles. Magnetic Fe<sub>3</sub>O<sub>4</sub> nanoparticles were sequentially modified with tannic acid (TA) and 3-aminopropyltriethoxysilane (APTES), and genipin (Gnp) was employed as a biocompatible crosslinker to immobilize PLD via combined adsorption and covalent binding. Structural and functional characterization via SEM, FTIR, XRD, and TGA confirmed successful carrier modification and stable enzyme attachment. The optimized immobilized enzyme (Fe<sub>3</sub>O<sub>4</sub>@TA-APTES-Gnp-PLD) exhibited significantly enhanced catalytic performance. Under optimized reaction conditions, it achieved a PS conversion rate 11.27-fold higher than that of free PLD in a Pickering emulsion system, and 7.7-fold higher in a conventional two-phase system. The immobilized PLD also demonstrated excellent operational stability, retaining over 77 % of its initial activity after six consecutive reaction cycles, and 73 % after 12 days of storage at 4 °C. This work presents a sustainable, efficient, and reusable biocatalytic platform for PS synthesis, with strong potential for industrial-scale phospholipid production.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"411 ","pages":"Article 112964"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145922462","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}
Freezing extends the shelf life of seafood, yet physicochemical and textural degradation persists. This study evaluated coho salmon (Oncorhynchus kisutch) fillets stored isothermally at 268, 264, 260, and 255 K, measuring total volatile basic nitrogen (TVB-N), salt-soluble protein (SSP), pH, and Texture Profile Analysis (hardness, cohesiveness, adhesiveness, springiness, gumminess, chewiness). Independent triplicate determinations were performed at each time–temperature point. TVB-N started at 11.58 ± 1.48 mg/100 g and increased less at colder temperatures (45.5 % at 255 K vs. 60.8 % at 268 K). SSP declined markedly (76–80 % depending on temperature), while pH and total nitrogen remained stable. Texturally, hardness, adhesiveness, gumminess, and chewiness decreased significantly, with attenuated losses at lower temperatures, whereas cohesiveness and springiness were unchanged. A flexible phenomenological kinetic analysis showed that apparent rates consistently decreased with decreasing temperature. The temporal profile of deterioration remained comparatively stable for TVB-N, hardness, and gumminess, but became sharper for SSP, adhesiveness, and chewiness, indicating mechanism transitions linked to ice recrystallization, water redistribution, and microstructural reorganization. The novelty lies in an integrated multi-response design for O. kisutch and in validating a non-restrictive kinetic framework across a broad thermal range. Collectively, the results provide operational criteria to set time–temperature tolerances and estimate shelf life in the coho cold chain, with parameters that are readily transferable to non-isothermal profiles for quality management and process control.
{"title":"Predicting coho cold-chain quality via fractional-order models across subzero isotherms","authors":"Fabián Alberto Aguilera-Barraza , Roberto Agustín Quevedo-León , Patricia Ximena López-Álvarez , Ociel Muñoz-Fariña , María Cristina Ravanal , Luisbel González","doi":"10.1016/j.jfoodeng.2025.112915","DOIUrl":"10.1016/j.jfoodeng.2025.112915","url":null,"abstract":"<div><div>Freezing extends the shelf life of seafood, yet physicochemical and textural degradation persists. This study evaluated coho salmon (<em>Oncorhynchus kisutch</em>) fillets stored isothermally at 268, 264, 260, and 255 K, measuring total volatile basic nitrogen (TVB-N), salt-soluble protein (SSP), pH, and Texture Profile Analysis (hardness, cohesiveness, adhesiveness, springiness, gumminess, chewiness). Independent triplicate determinations were performed at each time–temperature point. TVB-N started at 11.58 ± 1.48 mg/100 g and increased less at colder temperatures (45.5 % at 255 K vs. 60.8 % at 268 K). SSP declined markedly (76–80 % depending on temperature), while pH and total nitrogen remained stable. Texturally, hardness, adhesiveness, gumminess, and chewiness decreased significantly, with attenuated losses at lower temperatures, whereas cohesiveness and springiness were unchanged. A flexible phenomenological kinetic analysis showed that apparent rates consistently decreased with decreasing temperature. The temporal profile of deterioration remained comparatively stable for TVB-N, hardness, and gumminess, but became sharper for SSP, adhesiveness, and chewiness, indicating mechanism transitions linked to ice recrystallization, water redistribution, and microstructural reorganization. The novelty lies in an integrated multi-response design for <em>O. kisutch</em> and in validating a non-restrictive kinetic framework across a broad thermal range. Collectively, the results provide operational criteria to set time–temperature tolerances and estimate shelf life in the coho cold chain, with parameters that are readily transferable to non-isothermal profiles for quality management and process control.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"410 ","pages":"Article 112915"},"PeriodicalIF":5.8,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788788","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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