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{"title":"Process Optimization and Storage Evaluation of Explosion Puffing Dried Reduced-Fat White Cheese Snacks","authors":"Özgün Köprüalan Aydın,&nbsp;Nurcan Koca,&nbsp;Mehmet Koç,&nbsp;Figen Kaymak-Ertekin","doi":"10.1111/1750-3841.70353","DOIUrl":"https://doi.org/10.1111/1750-3841.70353","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study builds on the previous research that explored the effects of different pre-drying methods on the quality of reduced-fat white cheese (RFWC) snacks before explosion puffing drying (EPD). The microwave + freeze hybrid drying (MD + FD) method was identified as the optimal pre-drying approach, with a target moisture content of 45 g/100 g in the RFWC sample, based on textural, chemical, color, and sensory attributes. In this continuation study, the MD + FD pre-drying method and moisture content were maintained, whereas response surface methodology (RSM) with a Box–Behnken design was applied to optimize the EPD process parameters for producing high-protein RFWC snacks. The independent variables (puffing temperature, puffing time, and vacuum temperature) were evaluated for their effects on protein content, crispness, volumetric expansion, and sensory acceptability. Statistical analysis showed that vacuum temperature significantly influenced all responses; puffing time played a key role in protein content and crispness, whereas puffing temperature primarily affected volumetric expansion. The optimal EPD conditions were determined as 100°C puffing temperature, 5 min puffing time, and 60°C vacuum temperature, yielding a protein content of 60.33 g/100 g DM, crispness of 34.40, volumetric expansion of 16.60%, and an overall sensory score of 7.46. A 6-month storage study revealed that the product retained its quality for 4 months, with noticeable moisture uptake, oxidation, and texture degradation from the fifth month onward. These findings highlight EPD's potential for developing high-protein, crispy cheese snacks while underscoring the importance of selecting appropriate packaging to maintain product stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Applications</h3>\u0000 \u0000 <p>By showing that explosion puffing drying (EPD) can be tuned to produce crispy, protein-rich cheese snacks with exceptional texture and sensory appeal, this work contributes to the invention of high-protein snacks. The findings provide the food industry a scalable way to create nutrient-dense, shelf-stable treats that are not manufactured with conventional grains. Additionally, the 6-month storage analysis provides important information on packaging techniques to increase shelf life, increasing the viability of these snacks for mass manufacture and international distribution. The new generation of clean-label, high-protein snacks in the quickly expanding health-conscious market is made possible by our research.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70353","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558249","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultrasonic and enzymatic processing for optimizing gelation and functional properties of black bean protein isolate","authors":"Xuechun Wang,&nbsp;Ze Yin,&nbsp;Shixin Wang,&nbsp;Aihua Zhai","doi":"10.1111/1750-3841.70207","DOIUrl":"https://doi.org/10.1111/1750-3841.70207","url":null,"abstract":"<p>This study investigates the synergistic effects of ultrasonic and enzymatic treatments on the gelation properties of black bean protein isolate (BBPI). We hypothesize that this combined approach will enhance gelation by promoting structural modifications and molecular interactions. The results show that the combined treatment of ultrasound and enzymes effectively reduced the molecular weight of BBPI, facilitating protein dissociation and structural refolding. This process resulted in increased surface hydrophobicity, a significant reduction in particle size (by 85%), an increase in the absolute value of the zeta potential, and a 60% enhancement in solubility. These modifications led to a gel with improved viscoelasticity, increased water-holding capacity, and enhanced gel strength and springiness, which reached 5.11 N and 4.73 mm, respectively, while forming a more compact three-dimensional network structure. These findings suggest a promising strategy for improving BBPI for food applications, particularly in plant-based products, by enhancing its functional properties and expanding its industrial potential.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558250","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}

{"title":"Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald)","authors":"Anabel Rodriguez,&nbsp;Marina Mozgovoj,&nbsp;Melany Bejarano,&nbsp;María F. Godoy,&nbsp;Celeste Cingolani,&nbsp;Carla Lires,&nbsp;Alejandro Pannunzio,&nbsp;Sergio R. Vaudagna","doi":"10.1111/1750-3841.70349","DOIUrl":"https://doi.org/10.1111/1750-3841.70349","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study aimed to evaluate the effect of gamma irradiation (0.6, 1.2, and 1.8 KGy doses) on rotavirus inactivation (RVA) and the quality of <i>Esmerald</i> fresh blueberries. Dosimetry measurements revealed absorbed doses of 0.72, 1.46, and 2.16 KGy. The <i>D</i>₁₀ value for RVA inactivation was determined to be 3.03 ± 0.03 KGy, exceeding the maximum 2.5 KGy dose permitted for fresh fruit, indicating that gamma irradiation alone is insufficient for effective RVA inactivation without significantly impacting blueberry quality. On the other hand, the absorbed doses (0.72, 1.46, and 2.16 KGy) did not affect most of the physicochemical parameters or the nutritional profile. However, a dose-dependent decrease in mechanical properties and enzyme activity was observed. Therefore, achieving effective RVA inactivation in fresh blueberries could require a combined approach, integrating gamma irradiation, ideally at doses up to 1.46 KGy, with complementary methods. This combined strategy could offer a promising intervention for the inactivation of RVA in fresh produce.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Blueberries, due to their specific characteristics, are particularly susceptible to viral contamination. Conventional sanitation methods, such as washing, are inadequate as they can affect the texture, integrity, and appearance of the fruit. Gamma irradiation is a non-thermal preservation method that improves food safety and extends shelf life while causing minimal alterations to the natural attributes of fresh produce. According to our results, gamma irradiation showed potential to inactivate RVA in blueberries. However, to achieve complete inactivation, a dose higher than the allowed dose (2.5 KGy) is required. Furthermore, our study revealed that irradiation treatments with doses lower than 2.5 KGy had a negative impact on the mechanical properties of blueberries, while they had a limited impact on the inactivation of the enzyme. In this regard, further studies are needed to explore combined strategies that effectively inactivate RVA and enzymes without compromising the delicate quality of fresh produce.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558252","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}

{"title":"Dehydrocostus Lactone Inhibits Microglia-Mediated Neuroinflammation by Targeting CYP2A6 to Improve Ischemic Brain Injury","authors":"Xin Shu,&nbsp;Xinxin Zou,&nbsp;Jingxuan Zhang,&nbsp;Xu Fang,&nbsp;Xinyu Wang,&nbsp;Hui Wu,&nbsp;Xuan He,&nbsp;Dujuan Sha","doi":"10.1111/cns.70502","DOIUrl":"https://doi.org/10.1111/cns.70502","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <h3> Background</h3>\u0000 \u0000 <p>Neuroinflammation is an important factor in ischemic stroke. Dehydrocostus lactone (DHC) plays an anti-inflammatory role in certain diseases. However, the role of DHC in neuroinflammation after ischemic stroke remains unclear.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Methods</h3>\u0000 \u0000 <p>DHC was administered to lipopolysaccharide (LPS)-treated BV2 cells and a middle cerebral artery occlusion (MCAO) model to detect the levels of inflammatory factors using quantitative real-time PCR, western blotting, and behavioral tests. Morphological changes in microglia were observed using immunofluorescence. The Swiss Target Prediction database was used to predict the target of DHC. Finally, a specific inhibitor of the target protein was used to investigate its potential synergistic role in neuroinflammation, both with and without being combined with DHC.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Results</h3>\u0000 \u0000 <p>The expression of inflammation-related factors both in vivo and in vitro was improved by DHC, and the neurological deficits in mice after MCAO were improved in the DHC administration group. In addition, the Swiss Target Prediction showed that CYP2A6 was a target of DHC. Specifically, the combination of DHC with the CYP2A6 inhibitor showed that DHC exerts anti-inflammatory effects in a CYP2A6-dependent manner.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Conclusion</h3>\u0000 \u0000 <p>Mechanistically, DHC inhibited neuroinflammation by binding to the target CYP2A6. Our study suggests that DHC is a promising new strategy for treating ischemic stroke.</p>\u0000 </section>\u0000 </div>","PeriodicalId":154,"journal":{"name":"CNS Neuroscience & Therapeutics","volume":"31 7","pages":""},"PeriodicalIF":4.8,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/cns.70502","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Application of Gamma Irradiation to Ensure Safety and Preserve the Quality of Fresh Blueberries (Emerald)","authors":"Anabel Rodriguez,&nbsp;Marina Mozgovoj,&nbsp;Melany Bejarano,&nbsp;María F. Godoy,&nbsp;Celeste Cingolani,&nbsp;Carla Lires,&nbsp;Alejandro Pannunzio,&nbsp;Sergio R. Vaudagna","doi":"10.1111/1750-3841.70349","DOIUrl":"https://doi.org/10.1111/1750-3841.70349","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p>This study aimed to evaluate the effect of gamma irradiation (0.6, 1.2, and 1.8 KGy doses) on rotavirus inactivation (RVA) and the quality of <i>Esmerald</i> fresh blueberries. Dosimetry measurements revealed absorbed doses of 0.72, 1.46, and 2.16 KGy. The <i>D</i>₁₀ value for RVA inactivation was determined to be 3.03 ± 0.03 KGy, exceeding the maximum 2.5 KGy dose permitted for fresh fruit, indicating that gamma irradiation alone is insufficient for effective RVA inactivation without significantly impacting blueberry quality. On the other hand, the absorbed doses (0.72, 1.46, and 2.16 KGy) did not affect most of the physicochemical parameters or the nutritional profile. However, a dose-dependent decrease in mechanical properties and enzyme activity was observed. Therefore, achieving effective RVA inactivation in fresh blueberries could require a combined approach, integrating gamma irradiation, ideally at doses up to 1.46 KGy, with complementary methods. This combined strategy could offer a promising intervention for the inactivation of RVA in fresh produce.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Blueberries, due to their specific characteristics, are particularly susceptible to viral contamination. Conventional sanitation methods, such as washing, are inadequate as they can affect the texture, integrity, and appearance of the fruit. Gamma irradiation is a non-thermal preservation method that improves food safety and extends shelf life while causing minimal alterations to the natural attributes of fresh produce. According to our results, gamma irradiation showed potential to inactivate RVA in blueberries. However, to achieve complete inactivation, a dose higher than the allowed dose (2.5 KGy) is required. Furthermore, our study revealed that irradiation treatments with doses lower than 2.5 KGy had a negative impact on the mechanical properties of blueberries, while they had a limited impact on the inactivation of the enzyme. In this regard, further studies are needed to explore combined strategies that effectively inactivate RVA and enzymes without compromising the delicate quality of fresh produce.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558323","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}

{"title":"Management of chronic myeloid leukemia in 2025","authors":"Hagop Kantarjian MD,&nbsp;Massimo Breccia MD,&nbsp;Fadi G. Haddad MD,&nbsp;Rüdiger Hehlmann MD,&nbsp;Ghayas C. Issa MD,&nbsp;Hemant Malhotra MD,&nbsp;Franck Emmanuel Nicolini MD,&nbsp;Koji Sasaki MD, PhD,&nbsp;Leif Stenke MD,&nbsp;Elias Jabbour MD","doi":"10.1002/cncr.35953","DOIUrl":"https://doi.org/10.1002/cncr.35953","url":null,"abstract":"<p>Chronic myeloid leukemia (CML) has an annual incidence of approximately two cases per 100,000. The reduction in annual mortality from 10%–20% to 1% with BCR::ABL1 tyrosine kinase inhibitors (TKIs) has resulted in an increased prevalence in the United States of an estimated 150,000 cases in 2025. This translates into a worldwide estimated prevalence of approximately 5 million cases, and hence the need to make TKIs available and affordable to all patients. The four main goals of CML therapy are to (1) improve survival; (2) achieve a durable deep molecular response, which may lead to a treatment-free remission status; (3) reduce short- and long-term side effects; and (4) provide good treatment value. Today, the six approved BCR::ABL1 TKIs, five in frontline therapy (imatinib, dasatinib, bosutinib, nilotinib, and asciminib) and all six in later line therapy (including ponatinib), fulfill in one form or another these requirements. Third-generation TKIs that target the ABL1 kinase domain (olverembatinib and ELVN-001) or the myristoyl pocket (TGRX-678 and TERN-701) are under development. Allogeneic hematopoietic stem cell transplantation is a one-time, cost-effective, curative treatment in patients with CML resistant to second-generation TKIs, which is perhaps surprisingly underused in 2025, given the high enthusiasm for it before the development of TKIs. However, serious complications, such as graft-vs-host disease, or death could occur. This review summarizes relevant information concerning the management of CML in 2025, and addresses some CML treatment pathways that became entrenched in the management of CML in the first 15–20 years of TKI experience, which may need to be revisited.</p>","PeriodicalId":138,"journal":{"name":"Cancer","volume":"131 14","pages":""},"PeriodicalIF":6.1,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144564132","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identification and verification of feature biomarkers associated with CD14⁺ monocytes in type 1 diabetes.","authors":"Jin Huang, Yu Ding, Tong Yu, Shanshan Chen, Jinrong He, Lifeng Shi, Xiuling Wang","doi":"10.1111/jdi.70117","DOIUrl":"https://doi.org/10.1111/jdi.70117","url":null,"abstract":"<p><strong>Aims/introduction: </strong>Monocytes contribute to the immune dysregulation of pancreatic islets in Type 1 diabetes mellitus (T1D). This study aims to identify the feature genes of CD14⁺ monocytes in T1D, which might offer a new perspective on immune dysregulation and potential therapeutic targets in T1D.</p><p><strong>Materials and methods: </strong>Two CD14⁺ monocyte-related datasets were integrated for DEGs and WGCNA analysis. LASSO and SVM-RFE machine learning algorithms were applied for further screening of feature genes. Subsequent nomogram model and single-gene GSEA analysis were performed. The experiments in vitro and in vivo were conducted for the verification and functional investigation of the feature gene.</p><p><strong>Results: </strong>Eleven up-regulated and five down-regulated DEGs in T1D samples were identified in the integrated dataset. WGCNA analysis obtained 13 gene co-expression modules in which the yellow module had a significantly positive correlation with the T1D phenotype, and the magenta module had a negative correlation. Thirteen intersecting genes between DEGs and WGCNA gene modules were subjected to LASSO and SVM-RFE machine learning, and the feature gene ID1 was eventually screened out and verified. In terms of the T1D diagnostic model, the calibration curve and ROC curve displayed high predictive accuracy and effectiveness. Single-gene GSEA analysis revealed that high ID1 was associated with the IL1/IL1R/JNK signaling pathway gene set. The increased ID1 was verified in high glucose-treated THP-1 cells and T1D subjects, and the deficiency of ID1 impaired the expression of the inflammatory cytokine IL6.</p><p><strong>Conclusions: </strong>We had identified ID1 as the feature gene of CD14⁺ monocytes, which exhibited the ability for diagnosis and prediction of T1D.</p>","PeriodicalId":190,"journal":{"name":"Journal of Diabetes Investigation","volume":" ","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144566861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Precipitation Pulse Dynamics Are Not Ubiquitous: A Global Meta-Analysis of Plant and Ecosystem Carbon- and Water-Related Pulse Responses","authors":"Emma Reich,&nbsp;Jessica Guo,&nbsp;Drew Peltier,&nbsp;Emily Palmquist,&nbsp;Kimberly Samuels-Crow,&nbsp;Rohan Boone,&nbsp;Kiona Ogle","doi":"10.1111/gcb.70327","DOIUrl":"https://doi.org/10.1111/gcb.70327","url":null,"abstract":"<div>\u0000 \u0000 <p>Ecosystem responses to precipitation pulses (“pulse responses”) exert a large control over global carbon, water, and energy cycles. However, it is unclear how the timing and magnitude of pulse responses will vary across ecosystems as precipitation regimes shift under accelerating climate change. To address this issue, this study evaluates how plants and ecosystems respond to precipitation pulses and explores potential implications of altered precipitation regimes for the carbon and water cycles. In particular, we conducted a global meta-analysis to quantify the magnitude and timing of plant and ecosystem carbon-related (<i>A</i>_net, NPP, GPP, <i>R</i>_eco, <i>R</i>_bg) and water-related (ET, T, Ψ, <i>g</i>_s) responses to 587 precipitation pulses. By analyzing pulse-response metrics published in the primary literature, we evaluated the characteristics of those pulse responses. We assessed whether precipitation pulses lead to a classic pulse response (i.e., a hump-shaped response as described by the pulse-reserve framework), a linear pulse response, a combination of classic and linear, or a lack of a pulse response. If a pulse response occurred, we explored the factors that drove its timing, magnitude, and speed. Our meta-analyses revealed that the classic, hump-shaped response is not ubiquitous, as it only accounted for 52% of the pulse responses. However, when a pulse response did occur, carbon-related responses to precipitation pulses were larger in magnitude (e.g., larger peak) than water-related pulse responses at relatively arid sites. However, at relatively mesic sites, this relationship reversed (i.e., water-related responses to precipitation pulses were larger than carbon-related responses). Additionally, larger precipitation pulse amounts increased water-related response magnitudes more than carbon-related response magnitudes across both arid and mesic sites. Therefore, under future precipitation intensification, carbon-related responses to precipitation pulses may become more decoupled from water-related pulse responses in wetter biomes but more coupled to water-related pulse responses in drier biomes.</p>\u0000 </div>","PeriodicalId":175,"journal":{"name":"Global Change Biology","volume":"31 7","pages":""},"PeriodicalIF":10.8,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558109","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"环境科学与生态学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Drying Solutions: Combining Vacuum and Infrared Techniques for Optimal Persimmon Preservation","authors":"Alfadhl Yahya Alkhaled,&nbsp;Kemal Çağatay Selvi,&nbsp;Abraham Kabutey,&nbsp;Cestmir Mizera,&nbsp;Petr Hrabe,&nbsp;Jaroslava Svobodová,&nbsp;Esra Koçak,&nbsp;David Herák","doi":"10.1111/1750-3841.70347","DOIUrl":"https://doi.org/10.1111/1750-3841.70347","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluated vacuum drying (VD) and infrared drying (IRD) methods for persimmon, including individual and two-step sequential processes (VD followed by IRD and vice versa). The combined drying strategies were selected to harness the rapid surface heating of IRD and the low-temperature, low-oxygen benefits of VD, aiming to overcome limitations of single drying methods such as extended drying times and nutrient degradation. Drying experiments were conducted using laboratory-scale equipment at 50–70°C, for VD, with a vacuum pressure of 50 mbar (absolute pressure) and a pump speed of 2 L/s. Results showed a significant effect of drying combination strategies on drying rate, duration, effective moisture diffusivity, shrinkage, activation energy, color characteristics, microstructure, and phytochemical constituents of persimmon. The shortest drying times were recorded for IRD (240 min), followed by VD + IRD (343 min) and IRD + VD (376 min), whereas VD required the longest (520 min). Effective moisture diffusivity ranged from 1.42 × 10⁻⁹ m²/s for VD at 50°C (VD-50) to 7.83 × 10⁻⁹ m²/s for IRD at 70°C (IRD-70), with both individual IRD-70 and a combination of IRD + VD demonstrating improved moisture transfer performance. The IRD + VD combination resulted in the best microstructure preservation and showed lower shrinkage compared to other drying strategies. Moreover, this combination best preserved the persimmon color with the lowest total color change (Δ<i>E</i> = 5.591), whereas VD showed the highest (Δ<i>E</i> = 35.875). Activation energy was lowest in IRD + VD (13.98 kJ/mol), followed by VD + IRD (18.61 kJ/mol), with higher values in VD (34.08 kJ/mol) and IRD (22.75 kJ/mol). Phytochemical analysis showed IRD (total phenolic content [TPC] = 35.79 mgGAE/g, total flavonoid content [TFC] = 54.83 mgQE/g) and IRD + VD (TPC = 17.02 mgGAE/g, TFC = 58.52 mgQE/g) retaining the highest bioactive compounds. This study contributes to optimizing drying techniques for persimmon, enhancing energy efficiency, preserving nutritional quality, and supporting sustainable food processing, making it relevant for the food industry, food engineering, and food science fields.</p>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558242","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}

{"title":"Lipid Oxidative Stability of Fresh Pork Sausages Enriched With Peixinho Da Horta (Stachys byzantina K. Koch) Extracts Obtained via Natural Deep Eutectic Solvents (NADES)","authors":"Maria Gabriella Costa da Silva,&nbsp;Verônica Claudeolino Almeida,&nbsp;Nathália Letícia Hernandez Brito,&nbsp;Sahra Gadia Trelha,&nbsp;Flávia Aparecida Reitz Cardoso,&nbsp;Adriana Aparecida Droval","doi":"10.1111/1750-3841.70345","DOIUrl":"https://doi.org/10.1111/1750-3841.70345","url":null,"abstract":"<p>The growing interest in natural alternatives to synthetic additives underscores the importance of plant-based antioxidants. This study investigated the use of peixinho da horta (<i>Stachys byzantina</i> K. Koch) extract in fresh pork sausages. Five formulations were developed: one control with synthetic antioxidants (LC), one without antioxidants or extracts (LS), and three with natural extract at concentrations of 0.5% (LP1), 1.0% (LP2), and 2.0% (LP3). Physicochemical properties, including pH, color, water-holding capacity (WHC), cooking weight loss (CWL), and lipid oxidation, were evaluated at three time points: Day 0 (24 h after production), Day 9, and Day 16. Significant differences were observed across all parameters. CWL ranged from 12% to 36.52%, and WHC ranged from 73.69% to 86.36%, with LP3 showing the highest CWL and lowest WHC. pH values ranged from 5.11 to 5.81, and although <i>L</i>* values remained similar, significant differences were observed for <i>a</i>* and <i>b</i>* values. For oxidative stability, LP1 and LP3 performed similarly to the control (LC), with thiobarbituric acid–reactive substance (TBARS) values ranging from 0.09 to 0.12 mg MDA kg⁻¹. Among the formulations with natural extracts, LP1 (0.5%) was the most promising, offering oxidative stability comparable to the synthetic antioxidant while maintaining desirable physicochemical characteristics. The use of peixinho da horta extract as a natural antioxidant enhanced oxidative stability, improved color retention, and reduced reliance on synthetic additives. These findings highlight the potential of using natural extracts like <i>peixinho da horta</i> in the development of healthier, more sustainable meat products.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 7","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70345","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144558246","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}