Future Postharvest and Food最新文献_第5页

Effect of On-Farm Chemical Treatments and Packaging on Quality of Litchi During Long Distance Transportation 田间化学处理和包装对荔枝长途运输品质的影响

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-08-13 DOI: 10.1002/fpf2.70023

Karan Singh Dhami, Vidya Ram Sagar, Swarajya Laxmi Nayak

{"title":"Effect of On-Farm Chemical Treatments and Packaging on Quality of Litchi During Long Distance Transportation","authors":"Karan Singh Dhami, Vidya Ram Sagar, Swarajya Laxmi Nayak","doi":"10.1002/fpf2.70023","DOIUrl":"10.1002/fpf2.70023","url":null,"abstract":"An investigation was conducted to determine the optimal combination of packaging and chemical treatments to minimize postharvest losses where commercially mature fruits of the litchi variety “Shahi” were harvested from the orchard of the National Research Center for Litchi, Bihar and sequentially treated with various chemical combinations before packing in corrugated fiberboard (CFB) boxes or conventional wooden boxes. The packed fruits were transported by train from Bihar to IARI, New Delhi, within 24 h. Results showed that CFB boxes were significantly more effective in minimizing losses and retaining key nutritional parameters, including anthocyanin, reducing sugars, total sugars, and titratable acidity. Among the treatments, fruits treated with sodium hypochlorite (NaOCl, 0.2%) combined with potassium metabisulfite (KMS, 0.5%) showed the highest retention of anthocyanin (38.9 mg/100 g), TSS (24.2°Brix), phenolic content (318.4 μg GAE/g FW), and titratable acidity (0.7%). This treatment also resulted in the lowest physiological loss in weight (PLW, 2.86%), browning index (1.0), and no spoilage. These findings offer a practical solution for reducing spoilage and maintaining the nutritional quality of litchi fruits during transportation.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"361-368"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70023","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012954","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

Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage 牛油果（美洲鳄）种子提取物和粉末在多源棕榈油和大豆油加速储存过程中的天然防腐剂的应用

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-06-01 DOI: 10.1002/fpf2.70007

Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe-Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni

{"title":"Use of Avocado (Persea americana) Seed Extract and Powder as Natural Preservatives in Multisource Edible Oils From Palm and Soybean Oils During Accelerated Storage","authors":"Flavie Tonkeu Djikeng, Clautilde Teugwa Mofor, Fabrice Tonfack Djikeng, Veshe-Teh Zemoh Sylvia Ninying, Hilaire Macaire Womeni","doi":"10.1002/fpf2.70007","DOIUrl":"10.1002/fpf2.70007","url":null,"abstract":"The objective of this study was to evaluate the effect of avocado seed extract and powder on the oxidative stability of palm oil and soya bean oil, and their 50:50 and 60:40 blends, respectively, during accelerated storage. The ethanolic and hexanic extracts were prepared from avocado powder. For the stabilization of oils, only the ethanolic extract and the powder were used at concentrations 1000 and 2000 ppm against the positive [BHT (butylated hydroxytoluene)] and negative (oil without additive) controls. Oils were heated at 65°C for 20 days with samples collected after every 10 days for characterization. Results showed that avocado ethanolic extract was best in phenolic compounds (255 mg EAE/g) and antioxidant activity compared to the hexanic extract (106 mg EAE/g). At the end of the storage, oils without additives, oils enriched with BHT, oils supplemented with avocado ethanolic extract and oils enriched with avocado powder, respectively, presented values ranged between 77.70 and 111.86, 51.70 and 77.57, 60.01 and 86.50 and 70.85 and 93.22. Avocado ethanolic extract and powder are potential sources of antioxidants that can be exploited in the stabilization of oils and fats.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"309-324"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012104","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 Characteristics of Bioactive Millet Peptides: A Comprehensive Review 谷子生物活性肽的功能特性综述

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-06-20 DOI: 10.1002/fpf2.70015

Kouser Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Parmjit S. Panesar, Wani Suhana Ayoub, Entesar Hanan, Iqra Bashir, Anurag Singh, Shafat Ahmad Khan

{"title":"Functional Characteristics of Bioactive Millet Peptides: A Comprehensive Review","authors":"Kouser Jan, Aamir Hussain Dar, Kshirod Kumar Dash, Shivangi Srivastava, Vinay Kumar Pandey, Parmjit S. Panesar, Wani Suhana Ayoub, Entesar Hanan, Iqra Bashir, Anurag Singh, Shafat Ahmad Khan","doi":"10.1002/fpf2.70015","DOIUrl":"10.1002/fpf2.70015","url":null,"abstract":"Millets are a set of small-seeded grasses that have been gaining popularity in recent times owing to their dietary values, sustainability, and culinary flexibility. The common millet variants include pearl millet, finger millet, foxtail millet, proso millet, and barnyard millet. Millets are high in protein, fiber, vitamins, and minerals; therefore they are nutritious. This review explores the functional characteristics of peptides obtained from millets and investigates their bioactivities, uncovering new properties such as antibacterial, antihypertensive, and antioxidant effects. The identification of these bioactivities would draw attention to millets' potential for use in functional food applications and their positive impacts on health. The analysis highlights the bioavailability of these peptides as well as the methods used for their production. Studying millet bioactive peptides is a promising avenue of investigation because it may lead to a novel understanding of a millet's beneficial qualities and its application as a functional food ingredient.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"220-236"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012044","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

Biocompatible Nanopolymer Coating Based on Chitosan Nanoprecipitation Containing Guava Oil to Control Fruit Rot, Enhance Defense-Related Enzymes, and Quality of Chili Pepper 基于壳聚糖纳米沉淀的番石榴油生物相容性纳米聚合物包衣防治果实腐烂，提高防御相关酶和辣椒品质

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-07-25 DOI: 10.1002/fpf2.70021

Oluwagbenga Adeogun, Mujeeb Lawal, Adedotun Adekunle, Olufunke Nejo, Omoteso Karfeel Oluwa

{"title":"Biocompatible Nanopolymer Coating Based on Chitosan Nanoprecipitation Containing Guava Oil to Control Fruit Rot, Enhance Defense-Related Enzymes, and Quality of Chili Pepper","authors":"Oluwagbenga Adeogun, Mujeeb Lawal, Adedotun Adekunle, Olufunke Nejo, Omoteso Karfeel Oluwa","doi":"10.1002/fpf2.70021","DOIUrl":"10.1002/fpf2.70021","url":null,"abstract":"This study evaluates the efficacy of chitosan nanoprecipitation loaded with guava leaf essential oil as a sustainable alternative to synthetic preservatives for reducing postharvest deterioration in Capsicum frutescens (chili pepper). Essential oils extracted from Psidium guajava leaves via hydrodistillation were analyzed by GC-MS, identifying β-caryophyllene (22.44%) as the major constituent. Nanoparticles were synthesized via solvent displacement (NP with guava oil and NNP without oil) and nanoelaboration (NC with guava oil and NNC without oil), and characterized by DLS and TEM, confirming stable sizes and zeta potentials. Antifungal activity of NP and NC was tested against Colletotrichum gloeosporioides and Rhizopus stolonifer, both pathogenic to chili. Complete fungal inhibition occurred in vitro by Day 5, whereas in vivo application significantly reduced disease incidence and prolonged shelf life up to 28 days. Treated fruits showed reduced weight loss, better firmness, lower electrolyte leakage, enhanced antioxidant activity, higher phenolic content, and reduced enzymatic browning. Encapsulation and release studies demonstrated controlled diffusion of guava oil, enhancing antimicrobial efficacy. Elevated activities of β-1,3-glucanase, phenylalanine ammonia lyase, and polyphenol oxidase indicated improved resistance to oxidative stress and microbial attack. Toxicity assays using Artemia salina confirmed formulation safety. These findings highlight chitosan nanoencapsulated guava oil as a safe eco-friendly biopreservative for chili peppers.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"335-360"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70021","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013115","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

Floral Origin Determines the In Vitro Antibacterial Activity of Bee Pollen Collected From Western Oromia, Ethiopia 衣索比亚西部奥罗米亚地区蜂花粉的体外抑菌活性

Future Postharvest and Food Pub Date : 2025-09-08 Epub Date: 2025-06-25 DOI: 10.1002/fpf2.70018

Ofijan Tesfaye

{"title":"Floral Origin Determines the In Vitro Antibacterial Activity of Bee Pollen Collected From Western Oromia, Ethiopia","authors":"Ofijan Tesfaye","doi":"10.1002/fpf2.70018","DOIUrl":"10.1002/fpf2.70018","url":null,"abstract":"Bee pollen has been used as a medicine and food supplement. The biological activity and nutrient composition of bee pollen depend on its floral origin. Therefore, it was aimed to determine the phenolic and flavonoid content and antibacterial activities of methanolic (99.9%) extract of bee pollens among flora. Floral origin was identified using melissopalynological analysis. In vitro antibacterial activity was evaluated using the agar well diffusion assay. The findings showed that the bee pollen from Eucalyptus plants had the highest phenol (62.4 ± 0.5 mg gallic acid equivalent/100 g) and flavonoid (49.6 ± 0.2 mg quercetin equivalent/100 g) contents. In comparison, bee pollen from Bidens had the lowest phenol (27.5 ± 0.8 mg gallic acid equivalent/100 g) and flavonoid (18.8 ± 0.7 mg quercetin equivalent/100 g) contents. The diameter of the inhibition zone ranged from 6.6 ± 0.6 mm against Escherichia coli ATCC 25922 and Acinetobacter baumannii ATCC 17978 (Bidens spp.) to 23.3 ± 0.6 mm against Staphylococcus aureus ATCC 25923 (Eucalyptus spp.). Besides, it was shown that phenolic and flavonoid content and antibacterial activity were positively correlated. The results showed that the bee pollen with more phenolic and flavonoid content strongly inhibited the growth of bacterial strain.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 3","pages":"325-334"},"PeriodicalIF":0.0,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://iadns.onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145013252","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

Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils 日光对向日葵、芝麻、花生、芥菜和米糠油氧化稳定性、颜色和脂肪酸组成影响的监测

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-05-20 DOI: 10.1002/fpf2.70010

Fabrice Tonfack Djikeng, Veshe-Teh Zemoh Sylvia Ninying, Mallampalli Sri Lakshmi Karuna, Leslie Asobo Forlemu, Hilaire Macaire Womeni

{"title":"Monitoring the Influence of Sunlight on the Oxidative Stability, Color, and Fatty Acid Composition of Sunflower, Sesame, Groundnut, Mustard, and Rice Bran Oils","authors":"Fabrice Tonfack Djikeng, Veshe-Teh Zemoh Sylvia Ninying, Mallampalli Sri Lakshmi Karuna, Leslie Asobo Forlemu, Hilaire Macaire Womeni","doi":"10.1002/fpf2.70010","DOIUrl":"10.1002/fpf2.70010","url":null,"abstract":"The objective of this study was to assess the effect of sunlight on the oxidative stability, color, and fatty acid composition of sunflower, sesame, groundnut, mustard, and rice bran oils compared to ambient dark conditions. Oil samples were exposed to sunlight and ambient conditions for 90 days. The samples were collected after every 30 days for quality analysis [peroxide value (PV), p-anisidine (p-AnV), total oxidation (TOTOX), thiobarbituric acid (TBA), free fatty acid (FFA) values, induction period on Rancimat, color, and fatty acid composition]. Results showed that sunlight significantly increases the formation of primary and secondary oxidation products as well as the hydrolysis rate of sesame, mustard, sunflower, groundnut, and rice bran oils compared to ambient dark conditions. In the same line, it significantly reduces the color and oil resistance to oxidation (induction time) compared to ambient dark conditions. However, sunlight did not affect the fatty acid composition of these oils. Looking at the oils amongst themselves, rice bran oil was the most affected oil in terms of the TOTOX value. Oils should not be exposed to sunlight in order to preserve their quality.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"205-215"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70010","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331906","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

Postharvest Processing of Millets: Advancements & Entrepreneurship Development Opportunities 小米采后加工：进步与创业发展机遇

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-03-06 DOI: 10.1002/fpf2.70002

Gopika Dinesh, Aparna S. Krishna, Yaghuvendra Kumar, T. Jayasree Joshi, P. Srinivasa Rao

{"title":"Postharvest Processing of Millets: Advancements & Entrepreneurship Development Opportunities","authors":"Gopika Dinesh, Aparna S. Krishna, Yaghuvendra Kumar, T. Jayasree Joshi, P. Srinivasa Rao","doi":"10.1002/fpf2.70002","DOIUrl":"10.1002/fpf2.70002","url":null,"abstract":"Millets, a member of the Poaceae family, are renowned for their significant nutritional value. In light of the increasing concerns surrounding climate change, millets offer a promising solution for the global population due to their exceptional ability to tolerate various abiotic stresses, such as drought, salinity, light, and heat. Additionally, millets have short growing periods and can thrive in adverse weather conditions with minimal irrigation requirements. It is essential to process millets before consuming them to extend their shelf life and improve their nutritional and sensory characteristics. The postharvest processing of millets encompasses both primary and secondary processing operations. However, the need for appropriate processing machinery and the short shelf life of millet flour caused by high lipid levels and enzymatic activity pose significant challenges in millet processing. These limitations can be addressed by employing suitable processing methods. Furthermore, there is ample opportunity for entrepreneurship in millet processing and value addition. Potential areas for exploration include the development of value-added processing technologies, diversification of processing technologies, and expansion of machinery for commercial production in food markets. This article provides insights into advancements in millet processing and entrepreneurial technologies.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"108-123"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331860","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

Guidelines for Studying the Oxidative Stress Damage Model on Drosophila melanogaster 黑腹果蝇氧化应激损伤模型研究指南

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-03-21 DOI: 10.1002/fpf2.70003

Quanyong Wu

{"title":"Guidelines for Studying the Oxidative Stress Damage Model on Drosophila melanogaster","authors":"Quanyong Wu","doi":"10.1002/fpf2.70003","DOIUrl":"10.1002/fpf2.70003","url":null,"abstract":"Oxidative stress contributes to cell aging and is implicated in diseases such as Alzheimer's disease, Parkinson's syndrome, atherosclerosis, and cancer. As a classic model for studying aging, Drosophila is also widely used in oxidative stress research due to its genetic tractability and physiological relevance. However, researchers often face challenges in selecting appropriate methods to characterize oxidative stress damage due to the diversity of available techniques and the complexity of oxidative stress mechanisms. To address this gap, this guideline provides a comprehensive summary of commonly used research methods for studying oxidative stress damage using Drosophila. It includes detailed explanations of basic principles and specific operating procedures, covering aspects such as lifespan analysis, ROS content, antioxidant enzyme activity, lipid peroxidation, protein oxidation, DNA damage, and inflammation levels. By offering an organized and practical reference, this guideline serves as a critical resource for researchers in method selection and experimental design, thus advancing the field of oxidative stress research.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"124-138"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70003","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331874","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

Impact of Essential Oils Composition and Exposure Methods on Fungal Growth and Morphology: Insights for Postharvest Management 精油成分和暴露方法对真菌生长和形态的影响：采后管理的见解

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-04-27 DOI: 10.1002/fpf2.70006

Conny W. T. Fukuyama, Ramon P. Brexó, Larissa G. R. Duarte, Maria Eduarda M. Martins, Maria Eduarda A. Astolfo, Ygor G. P. Osti, Isadora C. Pedrino, Higor V. Santos, Josemar G. de Oliveira Filho, Fernanda Ramalho Procopio, Stanislau Bogusz Junior, Marcos D. Ferreira

{"title":"Impact of Essential Oils Composition and Exposure Methods on Fungal Growth and Morphology: Insights for Postharvest Management","authors":"Conny W. T. Fukuyama, Ramon P. Brexó, Larissa G. R. Duarte, Maria Eduarda M. Martins, Maria Eduarda A. Astolfo, Ygor G. P. Osti, Isadora C. Pedrino, Higor V. Santos, Josemar G. de Oliveira Filho, Fernanda Ramalho Procopio, Stanislau Bogusz Junior, Marcos D. Ferreira","doi":"10.1002/fpf2.70006","DOIUrl":"10.1002/fpf2.70006","url":null,"abstract":"Postharvest fungal diseases caused by Colletotrichum, Rhizopus, and Penicillium are major concerns, driving the search for sustainable antimicrobial alternatives to enhance food shelf life. This study examines the chemical composition of essential oils (EO) from Origanum vulgare, Syzygium aromaticum, Cymbopogon citratus, Cymbopogon martinii, Mentha piperita, and Mentha spicata, evaluating their in vitro effectiveness against Colletotrichum sp., Rhizopus stolonifer, and Penicillium expansum. Different EO concentrations were tested via volatile exposure and direct contact to determine the minimum inhibitory concentration (MIC) for each fungus. The results indicate that there is no universal strategy for prevention and control, as the effectiveness of EO depends directly on the fungal species. Colletotrichum sp. and R. stolonifer were more susceptible to volatiles from O. vulgare (200 μL/L_air) and M. piperita (180 μL/L_air), respectively, whereas P. expansum was more sensitive to direct contact with O. vulgare (250 μL/L_medium). Scanning electron microscopy (SEM) revealed that O. vulgare, rich in phenolic terpenes, and C. citratus, rich in aldehydic monoterpenes, induced hyphal breakage and twisting at varying intensities in these three common postharvest fungi. The results highlight the potential of EO via volatile exposure and direct contact as a promising alternative for postharvest fungal control.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"159-173"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70006","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331905","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

Effect of Millets and Fructo-Oligosaccharide on Development of Fiber-Enriched Pancake Premix 谷子和低聚果糖对富纤维煎饼预混料研制的影响

Future Postharvest and Food Pub Date : 2025-06-20 Epub Date: 2025-04-04 DOI: 10.1002/fpf2.70004

P. V. Raokhande, I. S. Udachan, S. M. Lokhande

{"title":"Effect of Millets and Fructo-Oligosaccharide on Development of Fiber-Enriched Pancake Premix","authors":"P. V. Raokhande, I. S. Udachan, S. M. Lokhande","doi":"10.1002/fpf2.70004","DOIUrl":"10.1002/fpf2.70004","url":null,"abstract":"The study aimed to create a high-fiber pancake mix and assess its impact on physical, chemical, and textural properties. Response surface methodology (RSM) was used to determine the best combination of factors for a high-quality product comparable to the control to achieve an optimized functional pancake mix. Statistical analysis utilized a central composite design from a Design-Expert software, with finger millet flour and amaranth flour as variables and thickness, spread ratio, hardness, springiness, and overall acceptability as responses in the experimental design. The levels kept for finger millet flour are 20–70 gm, amaranth flour 15–50 gm, and refined wheat flour 20–40 gm. After numerical optimization, the recommended solution consists of using 9.72% refined wheat flour, 34.03% finger millet flour, and 16.24% amaranth flour, resulting in a desirability value of 0.797. Substituting sucrose with fructo-oligosaccharide (FOS) was tested at levels of 20%, 40%, and 60%. The pancake premix's quality attributes were assessed based on physical, chemical, and sensorial characteristics. As a result, FOS proved to be a suitable partial substitute for sucrose, with the potential to replace up to 60%, leading to increased dietary fiber and reduced caloric content in the pancake premix.","PeriodicalId":100565,"journal":{"name":"Future Postharvest and Food","volume":"2 2","pages":"147-158"},"PeriodicalIF":0.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fpf2.70004","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144331862","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