Food Science and Technology International最新文献

{"title":"Effects of hot-air and vacuum freeze-drying on the sensory evaluation, flavor, and physicochemical changes of Antarctic krill (<i>Euphausia superba</i> Dana).","authors":"Ruxin Zhang, Peng Wang, Tiantian Ma, Yujun Liu, Jiayu Tan, Hanfeng Zheng, Hai Chi","doi":"10.1177/10820132261471716","DOIUrl":"https://doi.org/10.1177/10820132261471716","url":null,"abstract":"<p><p>Onboard Antarctic krill preparation mainly includes cooking and drying. However, there have been few systematic evaluations of the benefits and drawbacks of various drying processes for Antarctic krill, as well as examinations of their impact on Antarctic krill quality. In this study, we compared and analyzed the effects of hot-air drying and vacuum freeze-drying on the sensory, physicochemical, and flavor characteristics of raw and cooked Antarctic krill. The results demonstrated that different drying treatments significantly improved the quality compared to that of the control group, indicating that these two treatments had varied impacts on the quality of Antarctic krill. Hot-air drying treatment produced a bright color and good texture in terms of hardness, gumminess, chewiness, cohesiveness, and resilience, particularly in the cooked Antarctic krill groups. In contrast, vacuum freeze-drying maintained the superior quality of Antarctic krill in terms of lipid oxidation, sensory properties, and flavor. The findings of this study provide basic information for future research on onboard drying processing and the use of high-quality Antarctic krill.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471716"},"PeriodicalIF":1.8,"publicationDate":"2026-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148701185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kinectics of calcium diffusion and associated physical changes in papaya fruit.","authors":"Nayara Cantarino Barbosa, Isamara Reis Gomes, Sérgio Henriques Saraiva, Eder Dutra de Resende","doi":"10.1177/10820132261471694","DOIUrl":"https://doi.org/10.1177/10820132261471694","url":null,"abstract":"<p><p>Calcium-based treatments are recognized for their effectiveness in preserving the postharvest quality of papaya; however, the mechanisms and kinetics of calcium diffusion within the fruit pulp remain insufficiently characterized. This study aimed to characterize the calcium diffusion parameters in 'Golden' papaya subjected to postharvest immersion in calcium chloride solutions. The transient diffusion model provided the best fit when the Freundlich isotherm was used to estimate the equilibrium calcium concentration at the fruit surface. The peel exhibited greater resistance to mass transfer, with a lower diffusivity (2.9 × 10^-9 m² s^-1) than the outer pulp layer (2.4 × 10^-7 m² s^-1), confirming its role as a diffusion barrier. Calcium treatments significantly improved pulp firmness, particularly in fruits immersed for 60 min in solutions containing at least 1% Ca²⁺. Additionally, immersion in 1% Ca²⁺ for ≥30 min slightly delayed peel color change after 12 days of storage at 23 °C and 90% relative humidity.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471694"},"PeriodicalIF":1.8,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148663712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Temperature-controlled microwave-assisted and hybrid drying of acerola (<i>Malpighia emarginata</i>): Effects on kinetics and bioactive compound retention.","authors":"Estela Bruno, Camilo Orrabalis, Nicolás Bogdanoff, Laura Analía Campañone","doi":"10.1177/10820132261475404","DOIUrl":"https://doi.org/10.1177/10820132261475404","url":null,"abstract":"<p><p>Microwave (MW) drying offers rapid processing but poses challenges in controlling thermal exposure, which can degrade heat-sensitive bioactive compounds such as ascorbic acid (AA) and anthocyanins. Although conventional and hybrid MW configurations have been explored, real-time temperature-based power modulation remains underexplored as a strategy to balance drying efficiency and bioactive retention. This study evaluated a temperature-controlled MW drying mode (Tcon), in which magnetron power was dynamically regulated via infrared thermography surface feedback, and compared it against conventional MW, fluidized-bed (FB), and hybrid FB-MW configurations for drying acerola (<i>Malpighia emarginata</i>). Drying kinetics, drying rate, and thermal histories were assessed alongside the retention of total polyphenol content (TPC), antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl), anthocyanins, and AA. The Tcon mode achieved the shortest drying time among the treatments evaluated while maintaining moderate surface temperatures, and showed higher retention of TPC, antioxidant capacity, and AA compared to fixed-power MW and hybrid processes. Hybrid configurations accelerated drying relative to FB alone; however, longer residence times led to greater cumulative thermal exposure and reduced bioactive retention. These findings suggest that real-time infrared-based power modulation is a promising strategy for improving bioactive preservation during MW drying of thermally sensitive fruit products.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261475404"},"PeriodicalIF":1.8,"publicationDate":"2026-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148663700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Postharvest browning in Yam (<i>Dioscorea</i> spp.): Mechanisms, scenario-specific control strategies, and practical applications.","authors":"Lei Zhao, Ya Zhou, Guangshuo Shang, Wenli Jiang, Qingshan Shen, Jingxuan Ke, Yanli Ma, Lifang Zhang, Hua Bian","doi":"10.1177/10820132261471699","DOIUrl":"https://doi.org/10.1177/10820132261471699","url":null,"abstract":"<p><p>Browning is a major postharvest and processing-related quality problem in yam (<i>Dioscorea</i> spp.), but its occurrence and control depend strongly on product form. This review summarizes yam browning from a product-specific, mechanism-based, and application-oriented perspective, covering whole yam tubers, fresh-cut slices, yam purée/paste, and thermally processed products. Whole tubers are mainly affected by storage conditions, wound responses, and oxygen exposure, while fresh-cut slices rapidly develop polyphenol oxidase (PPO)/peroxidase (POD)-mediated enzymatic browning after tissue disruption. Yam purée and paste may involve enzymatic oxidation, oxygen diffusion, and pigment-related color changes, whereas dried or heated products are more associated with Maillard reaction, thermal darkening, and moisture-dependent non-enzymatic browning. Bisdemethoxycurcumin (BDMC)-related yellowing is also highlighted as a distinctive color-change pathway in yam. Based on these mechanisms, key control targets include oxygen restriction, enzyme activity reduction, quinone reduction, BDMC/yellowing regulation, and moisture-thermal management. Representative strategies, including organic acid or antioxidant dips, edible coatings with modified atmosphere packaging, optimized storage, drying/heating control, spectroscopic monitoring, and intelligent cold-chain management, are critically compared in terms of advantages, limitations, cost-effectiveness, scalability, and effects on nutritional and functional quality.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471699"},"PeriodicalIF":1.8,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148648407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"From agroindustrial waste to functional food: Bioactive enrichment of freeze-dried guacamole with avocado seed starch residue.","authors":"Andrea Julieta Rangel Tapia, Karen Larissa Salinas Nuñez, Wilson Daniel Caicedo Chacon, Angela Farías-Campomanes, Esteban Villamil-Galindo","doi":"10.1177/10820132261471974","DOIUrl":"https://doi.org/10.1177/10820132261471974","url":null,"abstract":"<p><p>The utilization of agro-industrial residues as sources of bioactive compounds represents a sustainable and promising strategy for developing functional foods. In this study, avocado seed starch residue extract (ARSE) was evaluated as a functional ingredient in freeze-dried guacamole formulations. Total phenolic content was determined spectrophotometrically using the Folin-Ciocalteu method, and antioxidant capacity was assessed via the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. Additionally, physicochemical properties of ARSE-enriched formulations were compared to a control prepared with the same freeze-dried guacamole base but without ARSE (F0). Results showed that formulations enriched with ARSE (F4 and F5) exhibited higher phenolic concentrations (160.17 and 150.31 mg gallic acid equivalent (GAE)/g AL, respectively) than the control. In the DPPH assay, the control sample (F0) displayed the highest antioxidant activity (180.03 mmol Trolox equivalent (TE)/g AL), while one ARSE formulation (F6) reached 153.3 mmol TE/g AL. These findings indicate that ARSE is an economical source of phenolic compounds with strong potential for nutraceutical applications, while contributing to the advancement of circular economy practices.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471974"},"PeriodicalIF":1.8,"publicationDate":"2026-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148648448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of grape leaf powder as a functional ingredient on bioactive components, chlorophyll, and mineral contents of regular and gluten-free crackers.","authors":"Tekmile Cankurtaran-Kömürcü, Nermin Bilgiçli","doi":"10.1177/10820132261471698","DOIUrl":"https://doi.org/10.1177/10820132261471698","url":null,"abstract":"<p><p>The effects of different incorporation levels (0%-12%) of grape leaf powder (GLP) on the proximate chemical composition, chlorophyll (a, b, and total), antioxidant activity, phenolic content, mineral composition, and technological properties of gluten-free and regular crackers were evaluated. The total chlorophyll content of gluten-free and regular crackers containing 12% GLP reached 371.31 and 382.90 mg/kg, respectively. Significant increases (<i>p</i> < 0.05) were observed in antioxidant activity (2,2-diphenyl-2-picrylhydrazyl, ferric reducing antioxidant power, and cupric ion reducing antioxidant capacity assays), free, bound, and total phenolic contents of crackers enriched with GLP. The total phenolic content of gluten-free crackers increased from 6357 to 10,852 mg gallic acid equivalents/kg. Even the lowest GLP level (3%) resulted in a significant (<i>p</i> < 0.05) improvement in mineral content (Ca, K, Mg, and P) of gluten-free crackers; moreover, Ca content increased up to 7.7-fold at 12% GLP. Color values, spread ratio, hardness, and fracturability of both cracker types were significantly (<i>p</i> < 0.05) affected by GLP incorporation. In conclusion, GLP demonstrates strong potential as a sustainable functional ingredient for enhancing both nutritional and technological quality of crackers, while contributing to food waste valorization.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471698"},"PeriodicalIF":1.8,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148600875","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Vacuum-fried restructured seaweed-adlay chips: Nutritional profile, antioxidant activity, and acrylamide content.","authors":"Precious R Monedera, Grecebio Jonathan D Alejandro, Rosario S Sagum","doi":"10.1177/10820132261474024","DOIUrl":"https://doi.org/10.1177/10820132261474024","url":null,"abstract":"<p><p>Seaweed and adlay are underutilized, yet nutrient-rich crops with the potential to be developed into functional snacks. Given the increasing consumer demand for nutritious snacks, the utilization of these crops represents a sustainable food innovation. This study developed vacuum-fried restructured seaweed-adlay chips using three formulations (40:60, 50:50, and 60:40 w/w) and evaluated their sensory characteristics, nutritional composition, antioxidant potential, and acrylamide content. Sixty panelists (<i>n</i> = 60) rated formulation 3 as the highest in taste, texture, and overall acceptability (<i>p</i> < 0.05). Vacuum-frying (90 °C, 65 cm Hg) reduced oil absorption while maintaining a desirable texture. A 30 g serving provides 109.5 kcal, 4.5 g total fat, 22.06 g carbohydrates, 4.2 g dietary fiber, zero sugar, and 2.3 g protein, with notable iodine (∼93.9 µg) and selenium (∼4.5 µg) content. The product meets the criteria for protein sources, being high in fiber, low in cholesterol, and free of sugar. Total phenolic content ∼15.6 mg GAE/g; 2,2-diphenyl-1-picrylhydrazyl IC₅₀ = 8.4 mg/mL. The acrylamide content (∼504 µg/kg) was below the European Union benchmark (750 µg/kg) for potato products. This study highlights the viable utilization of underutilized crops through innovative processing, aligning with sustainable development goals 2, 12, and 14.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261474024"},"PeriodicalIF":1.8,"publicationDate":"2026-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148600881","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Matrix-dependent growth, survival and sensory characteristics of probiotic cultures in lentil-based fermented beverages.","authors":"Zeynep Kilci, Ramazan Ulku Cetin, Damla Cetiner Cetin, Arzu Akpinar-Bayizit, Bunyamin Sogut","doi":"10.1177/10820132261471724","DOIUrl":"https://doi.org/10.1177/10820132261471724","url":null,"abstract":"<p><p>Lentil-based matrices are attracting growing interest as sustainable non-dairy alternatives for probiotic food production, yet their suitability is often assessed mainly by endpoint microbial viability, with less attention to growth kinetics, storage stability, and sensory behaviour. In this study, red, yellow, and green lentil milks were evaluated as substrates for probiotic fermentation using a commercial mixed starter culture. Fermentation kinetics were characterised using apparent growth rates (μ_app), while probiotic survival during refrigerated storage was assessed using log-linear inactivation modelling (k, D-values). Physicochemical properties and sugar utilisation patterns were determined, and sensory characteristics were explored through an exploratory hedonic assessment supported by Pearson correlation heatmap analysis and principal component analysis. All lentil-based beverages maintained probiotic populations above recommended levels throughout fermentation and storage. Yellow and green lentil milks supported faster early-stage microbial growth, whereas red lentil milk provided greater protection of probiotic cells during storage. Within the evaluated panel, red and yellow lentil beverages were more favourably perceived, while green lentil beverages showed lower acceptance, mainly associated with darker colour and more pronounced legume-derived notes. Overall, the findings provide a comparative basis for future optimisation of lentil-based probiotic beverages.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471724"},"PeriodicalIF":1.8,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148591142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Digestion-driven transformation of Maillard reaction products and bioactivity in cricket-enriched granola.","authors":"Doğa Peksever, Sedef Nehir El","doi":"10.1177/10820132261471728","DOIUrl":"https://doi.org/10.1177/10820132261471728","url":null,"abstract":"<p><p>The growing demand for sustainable protein sources has accelerated the incorporation of edible insects into cereal-based foods. This study investigated digestion-driven changes in Maillard reaction products, protein digestibility, and enzyme inhibitory activities in cricket-enriched granola using standardized static <i>in vitro</i> adult and older adult digestion models. Granola was selected as a complex cereal-based matrix to reflect real consumption conditions rather than isolated protein systems. Incorporation of <i>Acheta domesticus</i> (house cricket) powder (cricket powder (CP)) increased protein density and improved sensory acceptability without negatively affecting protein digestibility. Simulated digestion acted as a dynamic transformation stage, promoting the release and formation of furanic compounds, particularly during age-dependent intestinal phases. During adult digestion, hydroxymethylfurfural (HMF) and furfural levels remained stable, while acrylamide levels nearly doubled in granola containing 25% CP compared to the control. In older adult digestion, HMF levels increased among samples, whereas no significant differences were observed in furfural and acrylamide levels. Protein digestibility and degree of hydrolysis did not differ significantly among samples or between digestion protocols, except for degree of hydrolysis of the 25% CP-enriched granola in older adults. Digested samples exhibited measurable α-glucosidase and 15-lipoxygenase inhibitory activities, indicating that cricket proteins incorporated into a real food matrix can contribute to functional bioactivity following gastrointestinal processing. Collectively, the results demonstrate that age-specific digestive physiology and food matrix complexity strongly modulate chemical transformations and functional outcomes in insect-enriched foods. This work provides mechanistic insight into digestion-driven changes occurring in emerging protein-rich snacks and supports the development of nutritionally enhanced products targeting diverse population groups.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471728"},"PeriodicalIF":1.8,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148591138","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Allergenic protein behavior, parvalbumin (PA) contained in skipjack tuna (<i>Katsuwonus pelamis</i>) during the fish sauce processing stage.","authors":"Ulfah Amalia, Romadhon Romadhon, Lukita Purnamayati","doi":"10.1177/10820132261471700","DOIUrl":"https://doi.org/10.1177/10820132261471700","url":null,"abstract":"<p><p>Parvalbumin (PA) is a major muscle allergen in fish capable of triggering immunoglobulin E-mediated hypersensitivity reactions in fish-allergic individuals. This study investigated the degradation and allergenic behavior of PA in skipjack tuna (<i>Katsuwonus pelamis</i>) sauce during a 60-day fermentation process, sampled at 20-day intervals. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis and immunoblotting were used to monitor PA profiles and immunoglobulin G (IgG)-binding ability, which revealed a thin, undetectable band of PA and low IgG-binding ability by immunoblotting with the progress of fish sauce manufacturing. Additionally, because skipjack tuna belongs to the Scombridae family, histamine levels, pH, total acidity, and total soluble peptides were analyzed to ensure food safety and monitor proteolysis. The results demonstrated that PA bands became progressively thinner and undetectable by day 60, which strongly correlated with a marked decrease in IgG-binding ability. Fermentation also triggered significant peptide solubilization, while histamine content showed a strong correlation with changes in pH and total acidity. These findings demonstrate that traditional fish sauce processing effectively degrades the allergenic protein PA, highlighting fermentation as a viable method to reduce allergenicity in scombroid fish products while maintaining standard quality markers.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471700"},"PeriodicalIF":1.8,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148591164","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}