Future Postharvest and Food最新文献_第2页

Nonthermal Food Processing Technologies: A Comprehensive Review 非热食品加工技术综述

Future Postharvest and Food Pub Date : 2026-06-02 Epub Date: 2025-12-07 DOI: 10.1002/fpf2.70034

Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman

引用次数: 0

Extending Soya Bean and Cottonseed Oils Shelf-Lifes by Blending Them With Palm Kernel Oil During Frying of Potato Chips 在炸薯片时将大豆油和棉籽油与棕榈仁油混合以延长保质期

Future Postharvest and Food Pub Date : 2026-06-02 Epub Date: 2026-04-09 DOI: 10.1002/fpf2.70048

Flavie Tonkeu Djikeng, Fabrice Tonfack Djikeng, Clautilde Teugwa Mofor, Hilaire Macaire Womeni

{"title":"Extending Soya Bean and Cottonseed Oils Shelf-Lifes by Blending Them With Palm Kernel Oil During Frying of Potato Chips","authors":"Flavie Tonkeu Djikeng, Fabrice Tonfack Djikeng, Clautilde Teugwa Mofor, Hilaire Macaire Womeni","doi":"10.1002/fpf2.70048","DOIUrl":"https://doi.org/10.1002/fpf2.70048","url":null,"abstract":"Unsaturated oils have limited applications due to their instability. The industry uses hydrogenation and antioxidants to extend their shelf-life. However, hydrogenation generates trans fatty acids that are linked to heart diseases. Synthetic antioxidants on the other hand are associated with cancer, heart diseases, etc. As a solution, research on natural ways to extend the shelf-life of oils and fats by blending them or by adding natural antioxidants keeps evolving. In this study, the oxidative stability of oil blends from palm kernel (PKO), soya bean (SBO), and cottonseed (CSO) oils during frying was assessed. Oils were formulated in duplicate by blending PKO with SBO or CSO at ratios 50:50, 60:40, and 70:30, which were used to fry potato chips. Frying was done at 180°C in a deep-fat fryer for 5 min (1 frying cycle). A total of 4 frying cycles was done daily with the same oil for 3 consecutive days. Oil samples (100 g) were collected daily to measure oxidation parameters. Results revealed that 100% SBO and CSO were the most altered in terms of primary and secondary oxidation compared to 100% PKO and the blends. SBO and CSO can be blended with PKO to ameliorate their oxidative stability during frying.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 2","pages":"234-250"},"PeriodicalIF":0.0,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70048","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits 富含生物活性的超级水果的营养、植物化学、药理及食品应用前景综述

Future Postharvest and Food Pub Date : 2026-06-02 Epub Date: 2026-02-14 DOI: 10.1002/fpf2.70040

Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar

{"title":"A Comprehensive Review on Nutrition, Phytochemistry, Pharmacology and Food Application Perspectives of Bioactive Rich Superfruits","authors":"Sharath Kumar Nagaraja, Javid Iqbal Mir, Mahendra Kumar Verma, Aamir Hussain Dar","doi":"10.1002/fpf2.70040","DOIUrl":"https://doi.org/10.1002/fpf2.70040","url":null,"abstract":"The rising prevalence of oxidant and free radical induced cellular damage have intensified the search in assessing the health promoting properties present in the naturally available superfruit matrices. Coping this arena, superfruits are believed to have an upsurge in its characterization, derivatization, and application potential in the next generation functional foods, therapeutic, and pharmaceutical products. This review was formulated to critically evaluate the nutritional, phytochemical, and health benefits associated in the selected superfruits (strawberry, blackberry, plums, apricots, blueberry, kiwifruit, and cherries) grown in tropical, subtropical, and temperate regions and the studies related to its bioavailability and food applications. A critical mining of the antioxidant behavior in superfruits has revealed the emphasis on regional diversity and enhanced expression of bioactive signatures thereby highlighting the comparative antioxidant profile in various free radical systems. The key gaps associated in the transition of lab scale research evidence to the in vivo-based evaluation and commercialization has been discussed with key interventions in enhancing stabilization and improving bioavailability. The compiled information and data sets serves the researchers and scientific community to apprehend the comprehensive knowledge domain of the respective superfruit and provides strategies on the development of scientifically validated superfruit-based functional foods with greater degree of bioavailability.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 2","pages":"163-184"},"PeriodicalIF":0.0,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigating the Impact of Three Washing Methods on Microbial Reduction, Color, and Texture of Spinach and Tomatoes 研究三种洗涤方法对菠菜和西红柿的微生物减少、颜色和质地的影响

Future Postharvest and Food Pub Date : 2026-06-02 Epub Date: 2026-04-27 DOI: 10.1002/fpf2.70049

Linsey Rodriguez, Danhui Wang

{"title":"Investigating the Impact of Three Washing Methods on Microbial Reduction, Color, and Texture of Spinach and Tomatoes","authors":"Linsey Rodriguez, Danhui Wang","doi":"10.1002/fpf2.70049","DOIUrl":"https://doi.org/10.1002/fpf2.70049","url":null,"abstract":"Fresh produce is susceptible to contamination, leading to spoilage or foodborne illness. Effective postharvest washing methods are essential to reduce microbial load and ensure produce safety. Most studies focused on single sample type or the immediate impact of washing methods. However, various washing parameters and product type may affect microbial reduction and quality attributes not only immediately after washing but also during storage. In this study, the effectiveness of three washing methods (tap water, 0.01% sodium hypochlorite, and 1% citric acid) was investigated on spinach and tomatoes. The washing parameters were optimized and the impact of each method on bacterial reduction and product texture and color was evaluated both immediately after washing and throughout the storage period of 7 days. Among the three treatments, 1% citric acid demonstrated the highest microbial reduction for both spinach and tomatoes, particularly during storage. With the same washing method, more bacteria were removed from tomatoes than from spinach. All three washing treatments did not significantly affect the produce texture or color. The study provided a better understanding of the effectiveness of common postharvest treatments of produce and their impact on quality attributes, which will help assure the safety and quality of fresh produce.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 2","pages":"251-260"},"PeriodicalIF":0.0,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70049","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Functional Feature Improvement of the Banana Leaf-Based Traditional Packaging Through Propolis and Zinc Oxide Nanoparticle Coating 蜂胶和氧化锌纳米颗粒涂层对香蕉叶传统包装功能特性的改善

Future Postharvest and Food Pub Date : 2026-06-02 Epub Date: 2026-05-17 DOI: 10.1002/fpf2.70050

Ata Aditya Wardana, Jeanette Laurent Andrea, Vincensius Marcellino, Gracella Kusuma, R. Haryo Bimo Setiarto, Chandra Liza, Retno Wulandari, Annisa Rifathin, Zarlina Zainuddin, Arif Rachman Hakim, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka, Fathyah Hanum Pamungkaningtyas

{"title":"Functional Feature Improvement of the Banana Leaf-Based Traditional Packaging Through Propolis and Zinc Oxide Nanoparticle Coating","authors":"Ata Aditya Wardana, Jeanette Laurent Andrea, Vincensius Marcellino, Gracella Kusuma, R. Haryo Bimo Setiarto, Chandra Liza, Retno Wulandari, Annisa Rifathin, Zarlina Zainuddin, Arif Rachman Hakim, Laras Putri Wigati, Fumina Tanaka, Fumihiko Tanaka, Fathyah Hanum Pamungkaningtyas","doi":"10.1002/fpf2.70050","DOIUrl":"https://doi.org/10.1002/fpf2.70050","url":null,"abstract":"Banana leaf-based packaging has been widely used for various traditional foods in Indonesia, contributing to the aesthetics and enhancing the aroma, color, flavor, and ethnic appeal. The inherent properties of banana leaves are insufficient to prevent the growth of microorganisms, leading to spoilage of the wrapped food. The objective of this study was to introduce the cultural practice of using banana leaves as traditional food packaging in Indonesia and to enhance their biofunctional properties through the application of a coating technique using propolis and zinc oxide nanoparticles (ZnONP). At least 17 traditional lexicalization patterns of banana leaf-based packaging were identified across Indonesia. A nanocomposite formulation of 3% propolis combined with 140 ppm ZnONP was selected for coating. The prepared banana leaf thickness and color difference ranged from 0.262 to 0.264 mm and 76.64–86.09, respectively, with the coating layer being observed on the surface and within the internal microstructure through scanning electron microscopy (SEM). The combination of propolis and ZnONP exhibited the highest antimicrobial activity against both Gram-positive and Gram-negative bacteria, as demonstrated by the inhibition of Bacillus subtilis and Escherichia coli. The coated banana leaf traditional packaging extended the shelf life of lemper (a traditional Indonesian food) by 8–12 h.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 2","pages":"261-274"},"PeriodicalIF":0.0,"publicationDate":"2026-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70050","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148147089","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Assessment of Postharvest Treatments for Extending Shelf Life of Two Banana Cultivars in Bangladesh 孟加拉国两种香蕉品种采后处理延长货架期的比较评价

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2026-02-11 DOI: 10.1002/fpf2.70041

Lazia Rahman, Md. Marju Alam, Gouri Shangkar Ray Shyamol, Sultana Zaman Tandra

{"title":"Comparative Assessment of Postharvest Treatments for Extending Shelf Life of Two Banana Cultivars in Bangladesh","authors":"Lazia Rahman, Md. Marju Alam, Gouri Shangkar Ray Shyamol, Sultana Zaman Tandra","doi":"10.1002/fpf2.70041","DOIUrl":"10.1002/fpf2.70041","url":null,"abstract":"Banana holds a vital position in Bangladesh due to its high production and substantial contribution to the national fruit market. Despite its importance, inadequate handling, transportation, storage, and traditional ripening practices lead to significant postharvest losses. Therefore, a two-factor experiment using CRD with three replications was employed to evaluate the shelf life and quality of two banana cultivars, Amritasagar and Mehersagar, under six postharvest treatments: control, refrigeration at 14°C, ascorbic acid, potassium aluminum sulfate, unperforated polythene bag with KMnO4, and calcium chloride. Significant varietal differences were observed. During storage, total sugars (reducing and non-reducing) and total soluble solids (TSS) increased. The highest total sugar content (26.07%) was recorded in Amritasagar treated with KMnO4, whereas the lowest values were observed under control conditions. Shelf life was significantly influenced by postharvest treatments; bananas treated with KMnO4 showed the longest shelf life, with 20.15 days in Amritasagar and 18.65 days in Mehersagar, compared to only 10.16 days for untreated Amritasagar. These findings demonstrate that KMnO4 is highly effective in delaying ripening and extending banana shelf life. Therefore, the use of KMnO4 in unperforated polythene packaging is recommended as a simple, cost-effective postharvest treatment to reduce losses and maintain banana quality in Bangladesh.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"59-68"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70041","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

1-Methylcyclopropene Containing-Paper Enhances the Storability of Anxi Persimmon by Regulating Energy Metabolism 含甲基环丙烯纸通过调节能量代谢提高安溪柿的贮藏性

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2025-12-01 DOI: 10.1002/fpf2.70033

Lingzhen Zeng, Lili Shi, Yuzhao Lin, Yixiong Lin, Hetong Lin, Hui Wang

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Control of Postharvest Brown Rot (Monilinia laxa) Disease Through Copper Sulfate and Antagonistic Bacterial Combinations 硫酸铜与拮抗菌联合防治采后褐腐病

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2026-03-12 DOI: 10.1002/fpf2.70043

Kenza Bouzoubaa, Rachid Ezzouggari, Salah-Eddine Laasli, Abdellatif Boutagayout, Rachid Lahlali

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Mitigating Health Risks in French Fries: Understanding Acrylamide and Hydroxymethylfurfural Management Through Potato Variety and Storage Exploration 减轻炸薯条中的健康风险：通过马铃薯品种和储存探索了解丙烯酰胺和羟甲基糠醛管理

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2026-02-20 DOI: 10.1002/fpf2.70038

Vandana Verma, Zoomi Singh, Vijai Kishor Gupta, Neelam Yadav

{"title":"Mitigating Health Risks in French Fries: Understanding Acrylamide and Hydroxymethylfurfural Management Through Potato Variety and Storage Exploration","authors":"Vandana Verma, Zoomi Singh, Vijai Kishor Gupta, Neelam Yadav","doi":"10.1002/fpf2.70038","DOIUrl":"10.1002/fpf2.70038","url":null,"abstract":"French fries are a beloved and widely consumed snack, but their quality and safety can be affected by factors such as potato variety and storage conditions. In this study, we investigated the influence of three potato varieties (Kufri Chipsona 1, Kufri Frysona, and Kufri Chipsona 3) and varying storage durations on the chemical composition, color, fat content, and the formation of acrylamide (AA) and hydroxymethylfurfural (HMF) in French fries. The goal was to optimize the selection of potato varieties and storage periods to produce French fries with minimal health-related compounds. Our results revealed that the choice of potato variety and storage conditions significantly impacted the composition of French fries. Potatoes with low reducing sugar content and specific storage temperatures are essential for producing high-quality French fries. Among the potato varieties tested, Kufri Frysona stored for 15 days, emerged as the best choice for minimizing the AA and HMF formation in the final product. The study also established strong correlations between the chemical composition of potatoes and the formation of AA and HMF during frying. This research emphasizes the importance of selecting the right potato variety and storage conditions to mitigate, health risks of fried foods.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"69-80"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70038","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147567450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage 嫩椰子汁的成分和功能特性：品种和成熟期的影响

Future Postharvest and Food Pub Date : 2026-03-26 Epub Date: 2025-12-04 DOI: 10.1002/fpf2.70031

Raja Vijayakumar, Suruthi Muthusamy, Shubham Nimbkar, Thirukumaran Ramesh, Aditi Negi, Jeyan Arthur Moses, Vadakkepulppara Ramachandran Nair Sinija

{"title":"Composition and Functional Properties of Tender Coconut Water: Effect of Variety and Maturity Stage","authors":"Raja Vijayakumar, Suruthi Muthusamy, Shubham Nimbkar, Thirukumaran Ramesh, Aditi Negi, Jeyan Arthur Moses, Vadakkepulppara Ramachandran Nair Sinija","doi":"10.1002/fpf2.70031","DOIUrl":"10.1002/fpf2.70031","url":null,"abstract":"This study investigated the effects of three coconut varieties—Malayan Yellow Dwarf (MYD), Malayan Orange Dwarf (MOD), and Chowghat Orange Dwarf (COD)—harvested at 6-, 7-, and 8-month maturity on the physicochemical, nutritional, enzymatic, and sensory properties of tender coconut water (TCW). The yield ranged between 148 ± 8 to 395 ± 6 mL in which COD consistently yielded the highest volume of TCW across all stages. Maturity significantly influenced quality attributes: glucose concentration declined, whereas pH and turbidity increased. The POD activity ranged from 2520 ± 118 to 5400 ± 318 U/mL/h and PPO ranged from 1080 ± 45 to 5410 ± 250 U/mL/h. Enzymatic analysis revealed that peroxidase (POD) activity increased, whereas polyphenol oxidase (PPO) activity decreased with maturity, influencing discoloration and flavor stability. Mineral analysis showed high levels of potassium, calcium, magnesium, and sodium, with COD (seventh month) recording superior balance of electrolytes. Flavor profiling demonstrated that COD at seventh month maturity possessed desirable volatile compounds without the rancid or pungent notes observed in MOD and MYD. Integrating enzymatic stability, mineral composition, and flavor quality, COD harvested at the seventh month was identified as the optimal variety and maturity stage for fresh consumption and processing.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"3 1","pages":"27-35"},"PeriodicalIF":0.0,"publicationDate":"2026-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70031","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147562833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0