Current Research in Food Science最新文献

{"title":"Adulteration detection in cactus seed oil: Integrating analytical chemistry and machine learning approaches","authors":"Said El Harkaoui ,&nbsp;Cristina Ortiz Cruz ,&nbsp;Aaron Roggenland ,&nbsp;Micha Schneider ,&nbsp;Sascha Rohn ,&nbsp;Stephan Drusch ,&nbsp;Bertrand Matthäus","doi":"10.1016/j.crfs.2025.100986","DOIUrl":"10.1016/j.crfs.2025.100986","url":null,"abstract":"<div><div>Economically motivated adulteration threatens both consumer rights and market integrity, particularly with high-value cold-pressed oils like cactus seed oil (CO). This study proposes a machine learning model that integrates analytical measurements, data simulations, and classification techniques to detect adulteration of CO with refined sunflower oil (SO) and determine the detectable limit of adulteration without measuring a huge number of different mixtures. First, pure CO and SO samples were analyzed for their fatty acid, triacylglycerol, and tocochromanol content using HPLC or GC. The resulting oil composition data served as the foundation for further simulations. Monte Carlo (MC) simulations outperformed Conditional Tabular Generative Adversarial Networks (CTGAN) in simulating realistic oil compositions, with MC yielding lower Kullback-Leibler Divergence values compared to CTGAN. The MC-simulated data were then used to simulate larger datasets, a critical step for training and testing two classification models: Random Forest (RF) and Neural Networks (NN), as robust training cannot be achieved with small sample sizes. Both models achieved good classification accuracies, with RF achieving higher accuracy than NN, reaching 94% on simulated datasets and 90% on real-world samples with detectable adulteration levels as low as 1%. RF also offers better interpretability and is computational less demanding as compared to NN which makes it advantageous for authenticity verification in this study. Therefore, combining MC simulation with RF as a robust method for detecting CO adulteration is proposed. The proposed method, coded in Python and available as open-source, offers a flexible framework for continuous adaptation with new data.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100986"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143096296","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":"Techno-functional of peanut flour substituting on hybrid chicken meatball physico-chemical and nutritional qualities","authors":"Soklin Son ,&nbsp;Sreymom Hun ,&nbsp;Md Anisur Rahman Mazumder ,&nbsp;Lutz Grossmann ,&nbsp;Passakorn Kingwascharapong ,&nbsp;Samart Sai-ut ,&nbsp;Pittaya Chaikham ,&nbsp;Young Hoon Jung ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.crfs.2025.101057","DOIUrl":"10.1016/j.crfs.2025.101057","url":null,"abstract":"<div><div>Consumer demand for healthy and sustainable food has driven the development of alternative meat products. This study investigated the effects of substituting peanut flour for chicken meat in meat balls. The hybrid chicken meat balls (HCM) were prepared by replacing chicken breast with 0, 25, 50, and 75 % peanut flour. Proximate composition, physico-chemical properties, textural quality, and protein patterns of HCM were determined. The protein (18.15–20.78 %), fat (0.13-18.71%), fiber (0.56–1.82 %), and ash (1.53–2.32 %) content increased with an increase in peanut flour. The highest cooking yield (99.16 %) was observed at 75 % peanut flour HCM, resulting in the highest juiciness (14.92 %). Texture profile analysis suggested that sample 25 % peanut flour HCM exhibited the most promising textural attributes and higher flour contents resulted in a decline in most textural attributes. HCM with 25 % peanut flour displayed a dense and continuous protein network, whereas 50 and 75 % peanut flour HCM had a looser, more porous structure. The amino acid profile of 25 % peanut flour HCM showed a significant presence of essential amino acids. The study concludes that substituting 25 % peanut flour improves protein and fiber content while maintaining desirable textural attributes, suggesting that peanut flour is a promising and sustainable option for meat ball production.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101057"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143878655","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":"Structure and properties of citrus pectin as influencing factors of biomarkers of metabolic syndrome in rats fed with a high-fat diet","authors":"Pablo Méndez-Albiñana ,&nbsp;Raquel Rodrigues-Díez ,&nbsp;Pilar Rodríguez-Rodríguez ,&nbsp;Rodrigo Moreno ,&nbsp;David Muñoz-Valverde ,&nbsp;Laura Casani ,&nbsp;Mar Villamiel ,&nbsp;Javier Blanco-Rivero","doi":"10.1016/j.crfs.2025.101014","DOIUrl":"10.1016/j.crfs.2025.101014","url":null,"abstract":"<div><div>Pectin, widely used as a food and pharmaceutical ingredient, has garnered attention in recent years due to its bioactive properties. We conducted an <em>in vivo</em> study to evaluate the effects of citrus pectin on biomarkers of metabolic syndrome (MtS), including lipid profile, hypertension, and adipose tissue. Supplementing a high-fat diet (60% energy from fat) with 20% pectin for 4 weeks significantly reduced body weight and fat accumulation, improved insulin resistance, and decreased circulating leptin levels, demonstrating a beneficial effect on MtS. Pectin exhibited excellent viscosity, emulsifying properties, and water-holding capacity, forming a viscous gel in the gastrointestinal tract. This gel delays gastric emptying, enhances satiety, and reduces food and calorie intake, leading to lower weight gain in rats fed pectin. Its viscosity also interferes with lipase activity, lipid hydrolysis, and absorption, while its oil-holding capacity may help prevent lipid absorption. The presence of galactose in pectin's structure showed potential for improving insulin resistance. Furthermore, both degree of esterification (DE) and pH influence pectin's functionality. At acidic pH levels, such as those found in the stomach and duodenum, high methoxyl pectin (HMP) retains fats and bile salts more effectively, contributing to better cholesterol regulation. These effects, combined with the antioxidant properties of pectin, helped reverse arterial hypertension associated with MtS. Overall, our findings highlight the potential of citrus pectin as a natural bioactive ingredient for combating obesity-related disorders, complementing pharmacological treatments and promoting health through innovative dietary approaches.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101014"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143549417","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":"Ultrasound-induced modification of pea pod protein concentrate","authors":"Semanur Yildiz ,&nbsp;Gulsah Karabulut ,&nbsp;Asli Can Karaca ,&nbsp;Oktay Yemiş","doi":"10.1016/j.crfs.2025.101031","DOIUrl":"10.1016/j.crfs.2025.101031","url":null,"abstract":"<div><div>Agricultural by-products have emerged as valuable resources for the sustainable production of high-quality food ingredients. Ultrasound, a novel and environmentally friendly technology, is an effective physical method for solvent-free protein modifications. This study explores the conversion of pea pods as an agricultural by-product into value-added protein-based food ingredients with multifunctional properties enhanced by high-intensity ultrasound (US). Pea pod protein concentrate in the native form (PPPC-N) obtained by alkaline extraction/isoelectric precipitation was subjected to ultrasound-induced protein modification using response surface methodology at varying amplitude (40–80 %), time (2–20 min), and protein concentration (1–5 % w/v). The US process parameters were separately optimized based on maximum solubility, emulsification, and antioxidant activity. Protein concentrates were characterized at optimal conditions (80 % amplitude, 11 min, and 1 % protein; the desirability of 0.964) based on the maximum emulsification. The optimized PPPC by US (PPPC-US) exhibited a superior solubility performance compared to PPPC-N in the pH range of 2.0–9.0. The optimal US treatment enhanced the emulsifying attributes and foaming capacity of PPPC-N with an increase of 49 %. Moreover, oil binding capacity significantly increased while water binding capacity and foam stability decreased. Developing functional ingredients from pea pod proteins can open new possibilities in formulating innovative products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101031"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643306","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":"Investigating the interaction between tangeretin metabolism and amelioration of gut microbiota disorders using dextran sulfate sodium-induced colitis and antibiotic-associated diarrhea models","authors":"Jingyi Xu ,&nbsp;Yilu Chen ,&nbsp;Minmin Zhan ,&nbsp;Shijun Liu ,&nbsp;Huikun Zhang ,&nbsp;Qianhua Wu ,&nbsp;Jie Xiao ,&nbsp;Yong Cao ,&nbsp;Hang Xiao ,&nbsp;Mingyue Song","doi":"10.1016/j.crfs.2025.101049","DOIUrl":"10.1016/j.crfs.2025.101049","url":null,"abstract":"<div><div>Dysregulation of gut microbiota homeostasis can lead to various health issues. In this study, we investigated the effects of tangeretin (TAN) on gut microbiota homeostasis in a mouse model (C57BL/6J) of disease, specifically focusing on dextran sulfate sodium (DSS)-induced colitis and antibiotic-associated diarrhea through in vitro fermentation of intestinal bacteria. Our results demonstrated that TAN effectively improved the diversity and structure of the disordered microbiota, increasing the levels of beneficial bacteria such as <em>Lachnospiraceae</em> and <em>Bacteroidaceae</em>, while decreasing harmful bacteria such as <em>Enterococcaceae</em> and <em>Pseudomonadaceae</em>. Additionally, TAN enhanced the production of short-chain fatty acids (SCFAs) in disordered microbial communities. Moreover, the metabolism of TAN by intestinal microorganisms yielded two new metabolites, which exhibited an inverse-conjugate (deconjugate) role, leading to the production of more functional substances with high bioactivity. These findings provide a scientific basis for the potential use of TAN as a prebiotic to regulate intestinal microbiota.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101049"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143807658","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":"Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry","authors":"Giuseppe Perri ,&nbsp;Graziana Difonzo ,&nbsp;Lorenzo Ciraldo ,&nbsp;Federico Rametta ,&nbsp;Gaia Gadaleta-Caldarola ,&nbsp;Hana Ameur ,&nbsp;Olga Nikoloudaki ,&nbsp;Maria De Angelis ,&nbsp;Francesco Caponio ,&nbsp;Erica Pontonio","doi":"10.1016/j.crfs.2025.101053","DOIUrl":"10.1016/j.crfs.2025.101053","url":null,"abstract":"<div><div>This study investigates the development and application of type III sourdoughs, produced by fermenting sprouted wheat and barley flours with carefully selected lactic acid bacteria (LAB). Two optimized combinations of LAB strains were used: <em>Furfurilactobacillus rossiae</em> (CR5), <em>Weissella confusa</em> T6B10, and <em>Lactiplantibacillus plantarum</em> SB88.B4 for sprouted wheat flour; and <em>Leuconostoc pseudomesenteroides</em> DSM 20193, <em>L. plantarum</em> 7A, and F<em>. rossiae</em> (CR5) for sprouted barley flours. Fermentation resulted in substantial increases in peptide content (450 % in sprouted wheat flour-based sourdough and 520 % in sprouted barley flour-based sourdough) and phenolic compounds (344 % and 261 %, respectively), along with improved antioxidant activity (100 % in wheat and 40 % in barley). Among the experimental breads, those made with sprouted barley sourdough demonstrated the highest nutritional and functional benefits, including a highest content of dietary fiber, improved <em>in vitro</em> protein digestibility (IVPD, 81.14 %), a reduced predicted glycemic index (pGI, 84.78 %), and strong angiotensin-converting enzyme (ACE) inhibitory activity (73 %). The rheological behaviour of doughs incorporating novel type III sourdoughs was comparable to those containing type II wheat sourdoughs combined with enzymatyc enanchers, indicating their suitability for baking applications. Sensory evaluations highlighted that bread made with type III sourdough from sprouted wheat flour was appreciated for its enhanced crust and crumb colour, while bread made with sprouted barley sourdough stood out for its rich bran aroma, toasted notes, and balanced acidity. This study highlights the potential of targeted fermentation of sprouted flours as a key solution to address the growing demand for health-focused and eco-friendly innovations from both consumers and producers.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101053"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143839736","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":"Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics","authors":"Elyse S. Czapalay ,&nbsp;Yasamin Soleimanian ,&nbsp;Jarvis A. Stobbs ,&nbsp;Alejandro G. Marangoni","doi":"10.1016/j.crfs.2025.101002","DOIUrl":"10.1016/j.crfs.2025.101002","url":null,"abstract":"<div><div>Cellulosic scaffolds filled with oil were designed to replicate animal adipose tissues. Many plants are structured as polysaccharide-based cellular solids. They maintain their integrity after drying, can serve as a scaffold for incorporating fat, and do not lose integrity upon heating, thus resembling native adipose tissue. Carrots, broccoli, and asparagus were freeze-dried and subsequently filled with peanut oil, its glycerolysis product (GP), and the oleogel of this GP. Oleogel-filled scaffolds displayed high oil binding capacity (≥95%), and an oil loss resembling that of adipose tissue. In addition, the texture of oleogel-filled asparagus and broccoli tissue closely resembled that of beef and pork adipose tissues, respectively. Plant scaffolds closely emulated the temperature-dependent rheological behavior of adipose tissue. These new materials could significantly improve the quality of plant-based meat analogues, such as burgers and sausages, by preventing the thermal softening of the material upon cooking and excessive oil loss.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101002"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143422655","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":"Bovine colostrum-derived extracellular vesicles protect against non-alcoholic steatohepatitis by modulating gut microbiota and enhancing gut barrier function","authors":"Daye Mun ,&nbsp;Sangdon Ryu ,&nbsp;Daniel Junpyo Lee ,&nbsp;Min-Jin Kwak ,&nbsp;Hyejin Choi ,&nbsp;An Na Kang ,&nbsp;Dong-Hyun Lim ,&nbsp;Sangnam Oh ,&nbsp;Younghoon Kim","doi":"10.1016/j.crfs.2025.101039","DOIUrl":"10.1016/j.crfs.2025.101039","url":null,"abstract":"<div><div>Non-alcoholic steatohepatitis (NASH), characterized by severe fatty liver-associated inflammation and hepatocellular damage, is a major precursor to cirrhosis and hepatocellular carcinoma. While the exact pathogenesis of NASH remains unclear, gut microbiota dysbiosis has been implicated as a key factor contributing to endotoxin translocation and chronic liver inflammation. Recent studies have highlighted the therapeutic potential of bovine colostrum-derived extracellular vesicles (BCEVs) in modulating gut microbiota and enhancing gut barrier function, but their effects on NASH remain largely unexplored. To investigate the potential protective effects of BCEVs against NASH, 8-wk-old mice were fed a NASH-inducing diet for 3 wks while concurrently receiving oral BCEV administration. BCEV treatment markedly ameliorated hepatic steatosis, fibrosis, and inflammation. Transcriptomic analyses demonstrated a notable reduction in lipid metabolism, bacterial response, and inflammatory pathways in the intestine, as well as reduced expression of inflammation- and fibrosis-related pathways in the liver. Gut microbiota profiling revealed an increased abundance of <em>Akkermansia</em>, accompanied by enhanced cholesterol excretion. Furthermore, BCEV treatment promoted the production of tight junction proteins and mucin in the gut, reinforcing intestinal barrier integrity. These findings suggest that BCEVs promote the proliferation of <em>Akkermansia</em>, which in turn prevents endotoxin translocation to the liver. This reduction in endotoxin leakage alleviates hepatic inflammation and fibrosis. Overall, this study highlights the therapeutic potential of BCEVs as a novel strategy for managing NASH by targeting the gut–liver axis through the modulation of gut microbiota and barrier function.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101039"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715537","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":"Structural characterization and preliminary functional evaluation of a novel Polysaccharide NS0-1 from Nostoc sphaeroides Kütz","authors":"Wang Rui,&nbsp;Liu Siling,&nbsp;Chen Yin,&nbsp;Xu Li,&nbsp;Zhang Leifang","doi":"10.1016/j.crfs.2025.101126","DOIUrl":"10.1016/j.crfs.2025.101126","url":null,"abstract":"<div><div><em>Nostoc sphaeroides</em> polysaccharides exhibit diverse bioactivities, but the link between their structural features and functional properties remains underexplored. In this study, a novel heteropolysaccharide, NS0-1, was extracted and purified from <em>Nostoc sphaeroides</em> Kütz., and characterized using FT-IR, AFM, GC-MS, HPLC, and NMR. The backbone consists of (1 → 4)-β-D-Glc<em>p</em>, (1 → 4)-α-D-Man<em>p</em>, and (1 → 4)-β-D-Xyl<em>p</em>, with branches containing α-D-GlcUA, α-D-Gal<em>p</em>, and (1 → 3,5)-β-D-Gal<em>f</em>. Rare structural features such as <em>O</em>-2 acetylated mannose and galactofuranose were identified. NS0-1 showed moderate α-amylase inhibitory activity (36.11 % at 1 mg/mL), along with shear-thickening and weak gel-like rheological behavior. Molecular docking and 50 ns molecular dynamics simulations revealed stable binding with α-amylase through multiple hydrogen bonds, suggesting a structure-based inhibitory mechanism. These results highlight the importance of acetylation and branching in determining bioactivity and physicochemical properties. NS0-1 holds promise as a multifunctional ingredient in functional foods, particularly for glycemic control and texture modification. Further kinetic and in vivo studies are needed to confirm its therapeutic relevance.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101126"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144510812","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":"Controllable liquid metal boundaries to improve microwave heating efficiency and uniformity in food processing","authors":"Junwei Wang ,&nbsp;Bin Yao ,&nbsp;Rui Gong ,&nbsp;Qinhong Zheng ,&nbsp;Yingkai Liu ,&nbsp;Runeng Zhong ,&nbsp;Tai Xiang","doi":"10.1016/j.crfs.2025.101110","DOIUrl":"10.1016/j.crfs.2025.101110","url":null,"abstract":"<div><div>This study proposes an innovative microwave reaction cavity (MRC) design incorporating height-controllable liquid metal boundaries (HCLMBs) to address the persistent challenges of low heating efficiency and poor heating uniformity associated with conventional microwave heating in food processing. Firstly, the HCLMBs are realized by strategically positioning glass tube arrays along the wall-side of the MRC and injecting specified liquid metal volume into the glass tubes. Then, based on the proposed HCLMBs, three boundary modulation heating methods are systematically developed to achieve different microwave heating performances. Furthermore, the influence of the adjustment sequence of the liquid metal columns on the heating performance is also investigated. Numerical simulations demonstrated significant improvements over conventional MRC (CMRC) systems, with the MRC incorporating HCLMB achieving maximum enhancements of 107.54 % in heating efficiency and 201.85 % in heating uniformity. In addition, a corresponding experimental microwave heating system is built to validate the simulation results. Finally, the applicability of the HCLMB and boundary modulation heating methods to foods of different shapes and materials is discussed, demonstrating its potential for food processing applications.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"11 ","pages":"Article 101110"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297628","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}