Sustainable Food Technology最新文献_第8页

Properties of steam exploded orange peel fiber as compared to commercial citrus fiber and peel powders† 蒸汽爆破柑桔皮纤维与商品柑桔纤维及柑桔皮粉的性能比较

Sustainable Food Technology Pub Date : 2025-02-28 DOI: 10.1039/D4FB00286E

Christina Dorado, Wei Zhao, Dave Wood and Anne Plotto

{"title":"Properties of steam exploded orange peel fiber as compared to commercial citrus fiber and peel powders†","authors":"Christina Dorado, Wei Zhao, Dave Wood and Anne Plotto","doi":"10.1039/D4FB00286E","DOIUrl":"https://doi.org/10.1039/D4FB00286E","url":null,"abstract":"Citrus is a major fruit crop in the state of Florida. Most of which, is processed into juice. The remaining peel and membrane are converted to byproducts with little value. However, the properties of citrus peel and membrane make it an excellent candidate as a high value, gluten free fiber. Steam explosion (STEX) has been used as a treatment method on citrus peel and membrane in the past, but the properties of the resulting fiber have not been studied. In this research, we compared STEX citrus fiber to a commercial citrus fiber and powders. A novel STEX process was used to produce twelve steam dietary fibers from orange juice processing side streams using a combination of temperature (130, 150, 170 degrees Celsius) and hold time (1, 2, 4, 8 minutes). The STEX orange fibers were characterized and compared to commercial citrus fiber and peel powder products. Desirable properties obtained by steam treatment did not lie with a single temperature and hold time combination. STEX produced fibers with far greater water retention and water swelling capacities as compared to the commercial fiber and peel powder products. STEX fibers with median sample diameters and insoluble, soluble, and total dietary fiber values similar to those of the commercial fiber product were possible. This work shows that STEX can serve as a scalable method for converting orange juice processing side streams into fiber products with properties similar to commercial citrus fiber products.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 665-676"},"PeriodicalIF":0.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00286e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117475","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

Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins† 由乳剂模板植物蛋白制成的微胶囊实现了消化率和肠内释放

Sustainable Food Technology Pub Date : 2025-02-26 DOI: 10.1039/D4FB00375F

Luke Wayne Browning, Huafu Wang, James Ward Taylor, Pete Wilde, Marc Rodriguez-Garcia, Lynette Anne Makins Holland and Tuomas P. J. Knowles

{"title":"Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins†","authors":"Luke Wayne Browning, Huafu Wang, James Ward Taylor, Pete Wilde, Marc Rodriguez-Garcia, Lynette Anne Makins Holland and Tuomas P. J. Knowles","doi":"10.1039/D4FB00375F","DOIUrl":"https://doi.org/10.1039/D4FB00375F","url":null,"abstract":"Microencapsulation of functional ingredients in food and drinks can improve their stability through manufacture, shelf-life, and digestion. A key challenge is to discover materials and approaches that allow cargo to be protected under gastric digestion conditions, yet provide subsequently effective release in the intestine where many actives are most effectively absorbed. Here, we address this challenge by developing a robust plant protein microcapsule with ability to retain oil-based cargo during simulated digestive conditions. To generate the capsule, pea protein isolate was exposed to aqueous organic acid and high shear to form a stable colloidal dispersion. The aqueous dispersion was subsequently emulsified with a test cargo (vitamin D2) dissolved in a solid lipid phase and spray dried to produce microcapsules with a D50 of 19 μm. This process yielded microcapsules with smooth, continuous surfaces and effective internal encapsulation. The stability of microcapsules and release of vitamin D2 cargo was characterised by a static in vitro digestion model following the INFOGEST protocol. The results show that the processing conditions of the pea protein did not negatively impact digestibility. Crucially, our results further show that microcapsules are resilient to gastric conditions but highly susceptible to intestinal conditions, supporting an enteric release profile for vitamin D2 cargo. This study provides a model for encapsulation of oil-soluble cargoes and inspires the development of other encapsulates that would benefit from protective and controlled release mechanisms in food and beverage matrices.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 689-699"},"PeriodicalIF":0.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00375f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117477","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

Investigation of a deep learning-based waste recovery framework for sustainability and a clean environment using IoT 研究基于深度学习的废物回收框架，利用物联网实现可持续发展和清洁环境

Sustainable Food Technology Pub Date : 2025-02-26 DOI: 10.1039/D4FB00340C

M. Arun

{"title":"Investigation of a deep learning-based waste recovery framework for sustainability and a clean environment using IoT","authors":"M. Arun","doi":"10.1039/D4FB00340C","DOIUrl":"https://doi.org/10.1039/D4FB00340C","url":null,"abstract":"The growing concern over environmental sustainability has prompted the development of various technologies for waste material recovery and management. One promising approach involves leveraging Internet of Things (IoT) platforms combined with deep learning (DL) models to enhance the efficiency and effectiveness of waste recovery systems. Due to manual processes and limited automation, waste recovery methods face challenges such as inadequate waste sorting, high energy consumption, and low recovery rates. These methods often struggle to scale effectively, leading to inefficiencies in waste management and sustainability efforts. The proposed framework, Waste Material Recovery using Deep Learning (WMR-DL), aims to address these issues by integrating IoT sensors for real-time data collection and deep learning algorithms for automated waste identification and classification. This system improves sorting accuracy, reduces human intervention, and enhances the recovery of valuable materials from waste. The IoT platform allows for continuous monitoring, while deep learning models analyze data to predict and optimize the waste recovery process. The proposed method can be applied in various waste management sectors, such as recycling plants, e-waste recovery, and municipal waste systems. The system supports intelligent decision-making using IoT-enabled devices and DL models, optimizing real-time waste sorting and material recovery processes. Preliminary findings show that the WMR-DL framework improves recovery efficiency by up to 30%, with reduced operational costs and better resource management. This approach promotes sustainability and significantly reduces the environmental impact of waste disposal systems, contributing to a cleaner and greener environment.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 599-611"},"PeriodicalIF":0.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00340c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655113","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

Recent strategies for controlling the white mould fungal pathogen (Sclerotinia sclerotiorum) using gene silencing, botanical fungicides and nanomaterials 利用基因沉默、植物杀菌剂和纳米材料控制白霉菌病原体（Sclerotinia sclerotiorum）的最新战略

Sustainable Food Technology Pub Date : 2025-02-17 DOI: 10.1039/D4FB00348A

Timothy O. Ajiboye, H. G. Visser, E. Erasmus and M. Schutte-Smith

{"title":"Recent strategies for controlling the white mould fungal pathogen (Sclerotinia sclerotiorum) using gene silencing, botanical fungicides and nanomaterials","authors":"Timothy O. Ajiboye, H. G. Visser, E. Erasmus and M. Schutte-Smith","doi":"10.1039/D4FB00348A","DOIUrl":"https://doi.org/10.1039/D4FB00348A","url":null,"abstract":" Sclerotinia sclerotiorum is a fungal pathogen that causes white mould diseases in several plants of economic importance. In the form of sclerotia, the pathogen is soilborne and can survive for a long period of time. White mould is considered yield burdening to soybean and poses a threat to over 600 host plant species; hence, there is an increasing effort to manage it by using various strategies. One of the common methods of controlling the pathogen is the use of chemical fungicides; however, concerns remain regarding environmental and human safety. Additionally, the pathogen has demonstrated potential to develop resistance to chemical fungicides and some of these chemical fungicides are being removed from the market due to threat to the environment, and the use of environmentally friendly biofungicides and gene silencing are examined. Another recent strategy that has been adopted for controlling the pathogen is the use of nanomaterials. Hence, the use of metallic nanoparticles, metal oxide nanoparticles, carbon-based materials, and their composites for combating the Sclerotinia sclerotiorum fungal pathogen are comprehensively reviewed. Finally, future perspectives on the control of the fungal pathogen are suggested.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 612-636"},"PeriodicalIF":0.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00348a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655114","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

Development of bionanocomposite packaging films based on lignin nanoencapsulated anthocyanins extracted from agro-waste for enhancing the post-harvest shelf life of tomatoes† 基于木质素纳米包封农业废弃物花青素提高番茄采后保质期的生物复合包装膜的研制

Sustainable Food Technology Pub Date : 2025-02-17 DOI: 10.1039/D4FB00342J

Maninder Meenu, Anil Kumar Pujari, Seema Kirar, Mansi, Aniket Thakur, Monika Garg and Jayeeta Bhaumik

{"title":"Development of bionanocomposite packaging films based on lignin nanoencapsulated anthocyanins extracted from agro-waste for enhancing the post-harvest shelf life of tomatoes†","authors":"Maninder Meenu, Anil Kumar Pujari, Seema Kirar, Mansi, Aniket Thakur, Monika Garg and Jayeeta Bhaumik","doi":"10.1039/D4FB00342J","DOIUrl":"https://doi.org/10.1039/D4FB00342J","url":null,"abstract":"Anthocyanin, a natural pigment from the flavonoid family, can be useful as a natural colorant in the packaging industry. Due to the sensitivity to light, pH and temperature of anthocyanin, its applications are restricted. In the present study, anthocyanins extracted from black wheat bran (WB), black plum (BP) and blueberry (BB) were nanoencapsulated using a natural biopolymer, lignin, to enhance stability and improve the biological properties of anthocyanins. The synthesized nanoparticles (A-LNPs) exhibited satisfactory encapsulation efficiency (92.32 to 72.26%), size (126.13 to 145.17 nm), PDI (0.140 to 0.172), and zeta potential (−36.27 to −34.10 mV), and potent antioxidant and antibacterial activity against Staphylococcus aureus. These novel A-LNPs were observed to be light stable during 28 days of storage at room temperature compared to purified anthocyanins. A-LNPs were further used as active ingredients to develop polyvinyl alcohol–polyethylene glycol (PVA–PEG)-based packaging films. These PVA–PEG-A-LNP films were observed to retain the quality parameters of tomatoes for at least 15 days of storage compared to tomatoes packed with PVA–PEG films and control samples. Such biocompatible packaging films can serve as alternative materials to conventional plastic.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 414-424"},"PeriodicalIF":0.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00342j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655168","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 modeling of microwave and ultrasound assisted extraction of phenolics and berberine from Coptis teeta Wall. rhizomes† 微波和超声波辅助萃取黄连中酚类化合物和小檗碱的比较模型†。

Sustainable Food Technology Pub Date : 2025-02-14 DOI: 10.1039/D4FB00382A

Lopamudra Sarma, Falguni Patra, Pallab Kumar Borah, Sunil Meena and Raj Kumar Duary

{"title":"Comparative modeling of microwave and ultrasound assisted extraction of phenolics and berberine from Coptis teeta Wall. rhizomes†","authors":"Lopamudra Sarma, Falguni Patra, Pallab Kumar Borah, Sunil Meena and Raj Kumar Duary","doi":"10.1039/D4FB00382A","DOIUrl":"https://doi.org/10.1039/D4FB00382A","url":null,"abstract":" Coptis teeta rhizomes are a rich source of bioactive phytochemicals with significant applications in the food and nutraceutical industries. Standardized methods and solvent compositions are crucial to sustainably maximize bioactive yield while ensuring industrial feasibility. This study models and compares microwave (MAE) and ultrasound (UAE) assisted extraction of phenolics and berberine – the primary active alkaloid in Coptis teeta rhizomes. Previous studies on extracting phytochemicals from Coptis teeta have relied on the central composite design, which is limited in handling multiple independent variables. To address this limitation, a Box–Behnken design along with a response surface method was utilized, where independent variables included the solvent concentration (water : methanol), power level, extraction time, and solid–liquid ratio, and dependent variables were total phenolic content (TPC) and antioxidant activity. The results showed that for MAE, using 65% solvent concentration, 310 W power, 30 min extraction time, and 1 : 39 g mL−1 solid–liquid ratio resulted in a TPC of 210.04 mg GAE 100 g−1 and antioxidant activity of 98.57%. Whereas for UAE, 36% solvent concentration, 160 W ultrasound power, 10 min extraction time, and 1 : 78 g mL−1 solid–liquid ratio resulted in a TPC of 251.11 mg GAE 100 g−1 and 97.82% antioxidant activity. Berberine concentration in MAE extract was 212.18 ppm, whereas it was 162.96 ppm in UAE extract. While MAE yielded a higher berberine content, UAE was superior in extracting total phenolics. The findings provide a foundation for developing standardized methods and solvent compositions suitable for food and nutraceutical formulations.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 570-581"},"PeriodicalIF":0.0,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00382a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655111","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

Nutrient-rich puffed snacks developed using blended flours and lignin Pickering emulsions containing curcumin and vitamin D3 营养丰富的膨化零食开发使用混合面粉和木质素皮克林乳剂含有姜黄素和维生素D3

Sustainable Food Technology Pub Date : 2025-02-11 DOI: 10.1039/D4FB00378K

Billu Abraham, Heeba Shakeela, Pavithra Pathrakadavil Ajayan, Charles Brennan, Nitin Mantri, Benu Adhikari and Nisha P.

{"title":"Nutrient-rich puffed snacks developed using blended flours and lignin Pickering emulsions containing curcumin and vitamin D3","authors":"Billu Abraham, Heeba Shakeela, Pavithra Pathrakadavil Ajayan, Charles Brennan, Nitin Mantri, Benu Adhikari and Nisha P.","doi":"10.1039/D4FB00378K","DOIUrl":"https://doi.org/10.1039/D4FB00378K","url":null,"abstract":"This study explores the use of blended flours and fortification with health-promoting compounds to improve the nutritional profile of extruded puffed snacks (EPS). Lignin particles extracted from Ayurvedic spent materials were used to create lignin Pickering emulsions (LPEs) for incorporating the lipophilic compounds, curcumin and vitamin D3. A blended flour composed of pearl millet, spent coconut, and corn grits was used to replace 80% of the traditionally used corn grits. Fortification was achieved by incorporating LPE containing curcumin and vitamin D3. Protein content, dietary fiber, texture profiles, and structural integrity of the snacks were evaluated. Compared to a control made solely from corn grits, the EPS with blended flour showed higher protein (13.8%) and dietary fiber (19.2%) contents. However, the increase in protein and fiber content resulted in lower expansion ratios for EPS produced with the blended flour, with or without LPE. The EPS containing LPE had similar hardness, microstructure, fracturability, chewiness, and gumminess as those without LPE. Sensory analysis scores confirmed the acceptability of both EPS and EPS containing LPE. Importantly, the inclusion of LPE enhanced the stability of curcumin (69.0%) and vitamin D3 (65.7%), highlighting the protective encapsulation effect of lignin particles. This study underscores the potential of lignin-based Pickering emulsions loaded with lipophilic compounds, combined with blended flours, for producing nutrient-rich and health-promoting ready-to-eat snacks through extrusion.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 425-435"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00378k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655169","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

Expression of concern: Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins 关注表达：蛋白络合和淀粉样蛋白纤化是提高植物蛋白技术功能性的新途径

Sustainable Food Technology Pub Date : 2025-02-11 DOI: 10.1039/D5FB90004B

Zakir Showkat Khan, Shubham Mandliya, Shweta Suri, Seerat Bhinder, Pintu Choudhary, Shreya Mandal, Narender Kumar Chandla, Koyel Kar, Ömer Said Toker, Slim Smaoui, Mohmad Sayeed Bhat, Hari Niwas Mishra, Navdeep Singh Sodhi, Bhavnita Dhillon and Thameed Aijaz

引用次数: 0

Effect of radio frequency combined with nisin on the physicochemical properties and volatile compounds of stir-fried sliced pork with Agaricus bisporus 射频结合尼生素对双孢蘑菇炒肉片理化性质和挥发性化合物的影响

Sustainable Food Technology Pub Date : 2025-02-10 DOI: 10.1039/D5FB00022J

Mengqi Huang, Guoqiang Zhang, Wuyue Li and Jicheng Xu

{"title":"Effect of radio frequency combined with nisin on the physicochemical properties and volatile compounds of stir-fried sliced pork with Agaricus bisporus","authors":"Mengqi Huang, Guoqiang Zhang, Wuyue Li and Jicheng Xu","doi":"10.1039/D5FB00022J","DOIUrl":"https://doi.org/10.1039/D5FB00022J","url":null,"abstract":"This study aimed to comprehensively compare the effects of radio frequency combined with nisin (RF-nisin) and conventional high-pressure steam (HPS) sterilization on multiple aspects of stir-fried sliced pork with Agaricus bisporus (A. bisporus), a popular Chinese dish. The microbial survival, flavor, and physicochemical properties were systematically investigated. The flavor-related volatile compounds were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS), the microstructure was observed via scanning electron microscope, and the temperature distribution during treatment was monitored using an infrared thermal imager. The results indicated that RF-nisin pasteurization outperformed HPS in terms of flavor retention, physicochemical properties, and taste parameters. Specifically, after 10 minutes treatment, the relative content of heptaldehyde decreased by 21.3% and 31.3% for RF-nisin and HPS respectively, while 5 minutes RF-nisin pasteurization had minimal impact on aldehydes. Both treatments damaged the cell wall and tissue structure of the samples, but RF-nisin treatment showed a more uniform temperature distribution throughout the sample, eliminating the local overheating “corner effect”. This research demonstrates that 10 minutes RF-nisin treatment is a mild and effective pasteurization method, which has the potential to significantly enhance the quality of stir-fried sliced pork with A. bisporus, providing a new approach for the preservation and quality improvement of traditional Chinese cuisine.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 559-569"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00022j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655140","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 sustainable infrared dry peeling method for shallots (Allium cepa L. aggregatum): comparison of nutritional, enzymatic and sensory characteristics of infrared and conventional peeling methods 一种可持续的葱红外干式去皮方法：红外与常规去皮方法的营养、酶和感官特性比较

Sustainable Food Technology Pub Date : 2025-02-10 DOI: 10.1039/D4FB00372A

Deepika Sakthivel, Min Wu and P. P. Sutar

{"title":"A sustainable infrared dry peeling method for shallots (Allium cepa L. aggregatum): comparison of nutritional, enzymatic and sensory characteristics of infrared and conventional peeling methods","authors":"Deepika Sakthivel, Min Wu and P. P. Sutar","doi":"10.1039/D4FB00372A","DOIUrl":"https://doi.org/10.1039/D4FB00372A","url":null,"abstract":"Traditional peeling methods involve the usage of a high amount of water which leads to effluent generation, high biological oxygen demand and salinity and need for waste water treatment plants. However, infrared peeling can be an alternative to overcome the problems as it does not involve water. Thus, phytochemical, antioxidant, functional and sensory parameters were compared between infrared and conventional peeling methods (steam, lye, hot-water, flame and untreated hand peeling). Phytochemical analysis revealed that infrared peeled shallots exhibited similar quality attributes to hand peeled shallots. Peroxidase activity was higher in hand-peeled and the lowest in flame peeled shallots, and the activity in infrared peeled shallots was similar to that in other traditional treatments. During Fourier transform infrared analysis, it was observed that both infrared-peeled and hand peeled samples shared similar functional group compositions that are responsible for the aromatic nature of the shallots. X-Ray diffraction analysis showed the typical agricultural characteristics (amorphous and crystalline) that are inherent in shallots. The acceptance was higher for hand peeled and infrared peeled shallots determined by sensory evaluation and analysed by the fuzzy logic method. This research highlights the potential of infrared dry peeling as a sustainable alternative, offering promising outcomes in quality preservation.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 582-598"},"PeriodicalIF":0.0,"publicationDate":"2025-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00372a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655112","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