Food Science and Technology International最新文献_第7页

Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein. 含有蚕豆蛋白的açaí和jabuticaba果皮粉的植物性冰淇淋流变学和工艺特性的表征。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub Date: 2025-03-17 DOI: 10.1177/10820132251326695

Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Doria Chaves, Rosires Deliza, Amauri Rosenthal

{"title":"Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein.","authors":"Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Doria Chaves, Rosires Deliza, Amauri Rosenthal","doi":"10.1177/10820132251326695","DOIUrl":"10.1177/10820132251326695","url":null,"abstract":"The development of a plant-based ice cream using an alternative protein together with açaí and jabuticaba peel flour is a way of meeting the demands for plant-based products and valuing the Brazilian biodiversity. Thus, this study aimed to evaluate the rheological and technological characterization of plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein. Eight formulations were prepared using different concentrations of açaí and jabuticaba peel flour preparation (25%-40%), faba bean protein concentrate (FBPC) (8.5%-20%) and coconut oil (5%-10%). The study revealed that protein concentration having a significant impact on rheological properties. Formulations with high FBPC presented resistance to melting, less overrun and increased the hardness, while moderate levels, especially below 10%, presented characteristics equivalent to the control ice cream (4% faba bean protein), similar to the conventional commercial dairy ice cream. Based on these results, the ideal formulation would have 40% of açaí preparation, 8.5% of FBPC and 6.35% of coconut oil. These findings contribute to understand the complex interactions between the composition and physical characteristics of ice cream with faba bean protein and tropical fruits, aiming to improve its technological properties.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"527-541"},"PeriodicalIF":1.8,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143647880","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}

引用次数: 0

Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati. 南瓜（Cucurbita pepo）粉对杂粮无麸质薄饼理化、功能和感官特性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub Date: 2025-05-11 DOI: 10.1177/10820132251339706

Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur

{"title":"Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.","authors":"Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur","doi":"10.1177/10820132251339706","DOIUrl":"10.1177/10820132251339706","url":null,"abstract":"This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and dietary fiber (16.33%), as well as bioactive compounds such as beta-carotene (32.50 mg/g) and lycopene (6.24 mg/100 g), supporting its selection for further analysis. The inclusion of 10% Punjab Samrat reduced pasting temperature (93.00 °C to 85.67 °C) and setback viscosity (556.67 cP to 371.67 cP), indicating enhanced starch stability and reduced retrogradation tendencies. The sensory evaluation demonstrated that a composite formulation containing 40% maize, 10% soybean, 50% pearl millet, and 10% Punjab Samrat achieved the highest acceptability in taste, texture, and color, outperforming control samples. Shelf-life studies revealed that laminate packaging effectively preserved water activity (aw = 0.75) on day 3, compared to low-density polyethylene (LDPE; aw = 0.73), demonstrating better moisture retention and helping to maintain the chapatti's soft and chewy texture. However, LDPE-packaged chapatis exhibited higher fat oxidation (free fatty acid (FFA) = 0.46%; peroxide value (PV) = 3.27 meq O2/kg fat) and microbial proliferation (total plate count (TPC) = 732.67 × 10² CFU/g) than laminate packed chapatis (FFA= 0.26%, PV= 3.10 meq O2/kg fat and TPC = 287.22 × 10² CFU/g) . These findings highlighted the potential of pumpkin flour-enriched gluten-free composite chapatis to provide enhanced nutritional and functional benefits.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"588-602"},"PeriodicalIF":1.8,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143960801","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}

引用次数: 0

Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids. 柿子果实（Diospyrus kaki）废料作为类胡萝卜素来源的增值。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub Date: 2025-04-21 DOI: 10.1177/10820132251336073

Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, Lourdes Maria Corrêa Cabral

{"title":"Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids.","authors":"Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, Lourdes Maria Corrêa Cabral","doi":"10.1177/10820132251336073","DOIUrl":"10.1177/10820132251336073","url":null,"abstract":"The production and commercialization of persimmon fruits generate waste that is often not reused and wrongly discarded. These residues are rich in bioactive compounds such as carotenoids, which can be recovered for later use as natural colourants. Ultrasound-assisted extraction (UAE) has been used to recover bioactive compounds from plant materials, considerably improving the extraction yield when compared to conventional extraction. This work aimed to evaluate the UAE of carotenoids from persimmon residues, considering three process variables: types of solvent (ethyl acetate and sunflower oil), ultrasound power (80-220 W), and extraction time (11 to 329 s). The obtained extracts were evaluated for colour (parameters L, a*, and b*) and carotenoid content. The ultrasound process resulted in a carotenoid content three times higher than conventional extraction. Ethyl acetate promoted a carotenoid extraction 50% higher (1887.04 µg/100 g of extract) than sunflower oil (930.85 µg/100 g of extract). The highest concentration was obtained with ethyl acetate when the ultrasound was applied at 150 W for 5.5 min. The extracts with the most intense yellow colour were those with the highest concentration of carotenoids and obtained by UAE with ethyl acetate, with good potential to be used as a natural colourant in the food industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"548-556"},"PeriodicalIF":1.8,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144001791","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}

引用次数: 0

Temperature-dependent thermal diffusivity of cupuassu pulp: Mathematical modeling and experimental validation. 古帕苏纸浆温度相关的热扩散系数：数学模型和实验验证。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-06-30 DOI: 10.1177/10820132261464259

Jhony T Teleken, Brenda Sm Barboza, Suélen M de Amorim

{"title":"Temperature-dependent thermal diffusivity of cupuassu pulp: Mathematical modeling and experimental validation.","authors":"Jhony T Teleken, Brenda Sm Barboza, Suélen M de Amorim","doi":"10.1177/10820132261464259","DOIUrl":"https://doi.org/10.1177/10820132261464259","url":null,"abstract":"Cupuassu (Theobroma grandiflorum) is a fruit native to the Amazon, whose pulp is the most economically valuable product due to its unique sensory and nutritional properties. Knowledge of its thermophysical properties, particularly thermal diffusivity, is essential for designing effective heat treatments. The objective of this study was to determine the thermal diffusivity of cupuassu pulp from experimental data using an inverse method. Experiments were conducted by heating the pulp in an aluminum capsule from 10 °C to 80 °C in a thermostatic water bath, with a thermocouple positioned at the center of the sample. The Biot number of heating process exceeded 50, indicating dominant internal conductive resistance and justifying the adoption of a first-kind (Dirichlet) boundary condition in the two-dimensional transient heat conduction model. Thermal diffusivity (α) was estimated by solving the model using the finite difference method and fitting the predicted temperatures to the experimental data through Root Mean Square Error (RMSE) minimization via an exhaustive parameter search. To avoid solving a nonlinear partial differential equation, α was treated as locally constant within each time step and iteratively updated based on the temperature field from the previous time step. Four models were evaluated to describe the temperature dependence of the diffusivity: constant, square-root, linear, and power-law. Temperature-dependent models provided superior predictive performance, with the power-law model: α(T) = A + BT3/2, yielding the best fit (RMSE ≈ 0.1 °C) and randomly distributed residuals. In addition, the α model was validated using two independent datasets, confirming its robustness for predicting heat transfer during thermal processing of cupuassu pulp.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261464259"},"PeriodicalIF":1.8,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148360256","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}

引用次数: 0

Effect of chitosan coating and storage time on the sensory and physicochemical quality of minimally processed "Hayward" kiwifruit. 壳聚糖包衣和贮藏时间对微加工“海沃德”猕猴桃感官和理化品质的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-06-25 DOI: 10.1177/10820132261463038

Gugole Ottaviano Fernanda, Moreno Ayelen, Lopéz Osornio Mercedes, Pereyra Alejandra, Garitta Lorena

{"title":"Effect of chitosan coating and storage time on the sensory and physicochemical quality of minimally processed \"Hayward\" kiwifruit.","authors":"Gugole Ottaviano Fernanda, Moreno Ayelen, Lopéz Osornio Mercedes, Pereyra Alejandra, Garitta Lorena","doi":"10.1177/10820132261463038","DOIUrl":"https://doi.org/10.1177/10820132261463038","url":null,"abstract":"Edible coatings represent a promising preservation technology with significant potential to protect food products from microbial contaminants, extend postharvest shelf life, and add value to crops such as kiwifruit. These coatings offer the advantage of direct application to the food surface by dipping, spraying, or brushing, thereby creating a modified atmosphere. Chitosan is an edible coating formulated from naturally derived biodegradable materials, characterized by high antimicrobial activity, biocompatibility, and low toxicity. However, the impact of chitosan on the sensory and physicochemical quality of minimally processed (MP) and stored kiwi remains insufficiently explored. The present study aimed to investigate the effects of different chitosan doses (S0,5%, S1%, and S1,5%) compared to a control on the sensory quality and physicochemical properties of MP kiwifruit. Over an 8-day storage period, a trained panel evaluated sensory attributes (appearance, aroma, flavor, and texture), and physicochemical parameters (titratable acidity [TA], total soluble solids [TSS], RATIO, Vitamin C, and firmness) were monitored. Samples treated with S0.5% and S1% chitosan exhibited the highest stability, showing minimal changes in both sensory and physicochemical profiles. Conversely, the S1.5% dose negatively impacted sensory characteristics-similar to the control-resulting in reduced color uniformity, aroma intensity, and typical flavor. Furthermore, this sample showed a decrease in sweetness and an increase in overripe notes, along with a loss of firmness and Vitamin C. While all chitosan treatments increased TSS and showed a smaller increase in RATIO than the control, TA remained stable at all doses. These results suggest that chitosan doses up to 1% are an effective post-harvest strategy for maintaining the quality and extending the shelf life of MP kiwifruit.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261463038"},"PeriodicalIF":1.8,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148327845","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}

引用次数: 0

Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics. 冷常压等离子体处理葡萄汁：对生物活性特性、微生物灭活和品质特性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-06-23 DOI: 10.1177/10820132261462680

Aleyna Tali, Muhammed Talha Akbulut, Ozlem Ntougkiantzi, Ahmet Sukru Demirci

{"title":"Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics.","authors":"Aleyna Tali, Muhammed Talha Akbulut, Ozlem Ntougkiantzi, Ahmet Sukru Demirci","doi":"10.1177/10820132261462680","DOIUrl":"https://doi.org/10.1177/10820132261462680","url":null,"abstract":"This study investigates the effects of cold atmospheric pressure plasma treatment on the bioactive composition, microbial stability, and physicochemical quality of grape juice. Samples were treated for 1-4 min, and changes in total phenolic content (TPC), antioxidant capacity (DPPH and cupric ion reducing antioxidant capacity [CUPRAC] assays), pH, Brix, titratable acidity, and color parameters (L*, a*, b*) were measured. Microbial analyses, including total mesophilic aerobic bacteria (TMAB) and yeast-mold counts, were conducted both immediately after treatment and during 28 days of refrigerated storage at 4 °C. Plasma treatment reduced TPC from 221.0 to 156.0 mg GAE/L and CUPRAC antioxidant activity from 4.26 to 2.06 µmol TE/L after 4 min. After 28 days of refrigerated storage, yeast-mold counts reached 4.54 log CFU/mL in the control sample, whereas no detectable growth was observed in the sample treated with plasma for 4 min. The TMAB were not detected either before or after plasma treatment. Kinetic modeling revealed that first-order kinetics provided the best fit for TPC degradation and antioxidant capacity, while microbial inactivation also followed a predictable logarithmic decline over treatment time. A treatment duration of 2-3 min preserved over 70% of antioxidant activity and caused minimal changes in quality while effectively reducing yeast and mold growth (by 0.81-1.32 log compared to the control) during refrigerated storage. These results suggest that cold plasma shows promising potential as a nonthermal processing method for fruit juice, with the ability to enhance microbial safety and maintain quality parameters with limited nutrient loss.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261462680"},"PeriodicalIF":1.8,"publicationDate":"2026-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148301120","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}

引用次数: 0

Cacti as novel edible resources for human nutrition. 仙人掌作为人类营养的新型食用资源。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-06-19 DOI: 10.1177/10820132261461422

Olena Stabnikova, Viktor Stabnikov, Octavio Paredes-López

{"title":"Cacti as novel edible resources for human nutrition.","authors":"Olena Stabnikova, Viktor Stabnikov, Octavio Paredes-López","doi":"10.1177/10820132261461422","DOIUrl":"https://doi.org/10.1177/10820132261461422","url":null,"abstract":"Cacti are highly adaptable plants with outstanding biological, ecological, nutritional, and economic potential. Their unique morphology and water-storage capacity allow them to grow in arid regions, making them strategically important for agriculture. The aim of this review was to highlight the potential of cacti and their components for use in the production of functional foods for human nutrition, both as part of conventional food products and as components of edible coatings and biodegradable films. The review focuses on the potential for use in the human diet of the cactus Opuntia ficus-indica, the most widely cultivated and used cactus globally. Cactus mucilage has been recognized as a natural prebiotic and a biodegradable polymer with promising applications in food packaging, contributing to both improved nutritional quality and enhanced environmental sustainability. Bioactive compounds from O. ficus-indica, including polyphenols, flavonoids, betalains, and soluble fiber, promote health by regulating the composition of the gut microbiota and exhibiting antioxidant activity. The integration of cactus-derived ingredients into modern food systems represents a convergence of traditional knowledge and modern food science, offering eco-friendly and health-focused solutions. Despite promising results, further research is needed for optimizing fortified foods and confirming the clinical efficacy of cacti in humans.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261461422"},"PeriodicalIF":1.8,"publicationDate":"2026-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148276255","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}

引用次数: 0

Effect of white and red grape pomace on dry-cured sausages containing additives. 白葡萄渣和红葡萄渣对含添加剂干腌香肠的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-06-18 DOI: 10.1177/10820132261461428

Ana Isabel Carrapiso, Miriam Sánchez-Ordóñez, Jonathan Delgado-Adámez, María Jesús Martín-Mateos, María Rosario Ramírez-Bernabé

{"title":"Effect of white and red grape pomace on dry-cured sausages containing additives.","authors":"Ana Isabel Carrapiso, Miriam Sánchez-Ordóñez, Jonathan Delgado-Adámez, María Jesús Martín-Mateos, María Rosario Ramírez-Bernabé","doi":"10.1177/10820132261461428","DOIUrl":"https://doi.org/10.1177/10820132261461428","url":null,"abstract":"The purpose of this study was to investigate for the first time the effect of the enrichment in white or red grape pomace stabilized by high hydrostatic pressure on the characteristics of dry-cured sausages containing additives (75 mg kg-1 sodium nitrite and 0.25 g kg-1 L-ascorbic acid). Both pomace types had no marked effect on the general parameters, microbial counts, and volatile compounds of the sausages. 0.5% of either pomace did not affect the instrumental colour (p > 0.050), whereas 1.5% increased b* and decreased a*, respectively. At 0.5%, the white pomace did not affect oxidation, but the red pomace increased lipid oxidation similarly to the double additive dosage, as did the white pomace at 1.5%. The red pomace at 1.5% increased lipid and protein oxidation. Despite this increase, the values remained low and hexanal (an oxidation indicator) was not detected. Therefore, the results reveal that the delay in oxidation previously reported in free-additive dry-cured sausages with grape pomace does not occur when additives are also added and oxidation is low. Under those circumstances, the pomace addition (especially the red pomace and the higher dosage) can promote oxidation, as does a high synthetic additive dosage.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261461428"},"PeriodicalIF":1.8,"publicationDate":"2026-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148270957","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}

引用次数: 0

Impact of polishing duration on milling quality, surface microstructure, and grain uniformity in rice. 抛光时间对稻米碾磨质量、表面微观结构和籽粒均匀性的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-06-16 DOI: 10.1177/10820132261461711

Kumar Satya Prakash, Ashok Kumar, Kumar Sandeep, Anit Kumar, Yogesh Kumar

{"title":"Impact of polishing duration on milling quality, surface microstructure, and grain uniformity in rice.","authors":"Kumar Satya Prakash, Ashok Kumar, Kumar Sandeep, Anit Kumar, Yogesh Kumar","doi":"10.1177/10820132261461711","DOIUrl":"https://doi.org/10.1177/10820132261461711","url":null,"abstract":"This study investigated the effects of polishing duration (15-120 s) in a laboratory abrasive rice polisher on milling quality, grain characteristics, and kernel surface microstructure. The results revealed that the degree of polishing (DOP) increased significantly from 2.38% (15 s) to 15.29% (120 s), which was accompanied by a higher broken content (from 6.35% to 18.45%) and a reduced head rice yield (from 93.6% to 80.3%). The complete removal of bran streaks required a DOP >13.05%, but this threshold also coincided with over-milling and yield loss. Scanning electron microscopy (SEM) images revealed the progressive abrasion of the protuberances and bran layers, with uniform polishing achieved only after 90 s. These findings clearly indicate the trade-off between bran removal and grain integrity, underscoring the need to optimize the polishing time for balanced quality, yield, and sustainability in rice processing. Therefore, this study highlights how optimizing rice polishing through abrasive milling can reduce grain breakage, increase head rice yield, and improve grain uniformity, thereby minimizing postharvest losses. By balancing whiteness, transparency, and surface structure, this research supports more efficient use of harvested rice, promoting food security and sustainability in grain processing.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261461711"},"PeriodicalIF":1.6,"publicationDate":"2026-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148258035","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}

引用次数: 0

Synergistic use of ultrasound and hot water to extend the postharvest shelf-life of blueberries. 超声波与热水协同使用延长蓝莓采后保质期。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-06-09 DOI: 10.1177/10820132261459266

Arzu İmece

{"title":"Synergistic use of ultrasound and hot water to extend the postharvest shelf-life of blueberries.","authors":"Arzu İmece","doi":"10.1177/10820132261459266","DOIUrl":"https://doi.org/10.1177/10820132261459266","url":null,"abstract":"Blueberries are valued for their rich content of antioxidants and bioactive compounds but are highly perishable due to their fragile structure and high moisture content. This study investigated the effectiveness of ultrasound (US) and hot water (HW) treatments, applied individually and sequentially, in maintaining quality and extending the shelf life of fresh blueberries. Fruits were subjected to HW immersion (50°C, 5 min), US treatment (28 kHz, 10 min), or a combined HW + US treatment, then stored at 4 ± 1°C for 14 days. Quality parameters, including microbial load, firmness, surface color (Lab*), total phenolic content, antioxidant activity, and sensory attributes, were evaluated. The combined HW + US treatment showed superior effects compared with individual treatments and the control, achieving greater microbial inhibition, reduced firmness loss, delayed color degradation, and higher retention of phenolics and antioxidant activity. Sensory analysis further confirmed improved appearance, texture, and odor. Overall, the integration of ultrasound with mild heat treatment represents an eco-friendly and scalable postharvest technology that preserves bioactive compounds and sensory quality, offering a sustainable solution for the fresh produce industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261459266"},"PeriodicalIF":1.6,"publicationDate":"2026-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148204735","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}

引用次数: 0