Journal of Food Processing and Preservation最新文献

{"title":"Screening of Mixing Process for Special Medical Formula Food Based on Powder Engineering","authors":"Xianyi Zhao,&nbsp;Lei Zhang,&nbsp;Zhen Liu,&nbsp;Yi Ding,&nbsp;Xinmiao Li,&nbsp;Dequan Zheng,&nbsp;Ke Han","doi":"10.1155/jfpp/9073534","DOIUrl":"https://doi.org/10.1155/jfpp/9073534","url":null,"abstract":"<p>The biggest challenge in the dry production of formula foods for special medical purposes is the uniformity. Products with nonuniform mixing may lead to uneven distribution of nutrients. It is generally accepted that the uniformity coefficient of variation (CV) ≤ 5<i>%</i> between the average nine points selected in the mixing equipment is acceptable. In this study, we investigated the physical properties of raw materials based on powder engineering, and use the mixing uniformity as a standard to determine the quality of the final product and determine its mixing process. The physical properties that significantly impact the mixing process include the particle size distribution, mass fraction, moisture content, and Carr fluidity of raw materials. These are studied based on powder engineering, and their production process and steps are determined. Sodium citrate and other raw materials have a small mass fraction. If they are directly mixed with a large amount of raw and auxiliary materials, this is not conducive to full mixing, and premixing the above raw materials is considered with maltodextrin. After uniform mixing, it is mixed with other raw materials. On this basis, a test plan is designed to screen the mixed process parameters. The CV at different positions in the same tank is used to reflect the uniformity of the distribution of the same nutrient at different positions to determine the end point of the premix. This has significance for guiding the production process research of formula foods for special medical purposes.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9073534","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565165","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"External Sucrose Delays Pakchoi Senescence Through Regulating Energy Metabolism","authors":"Siyi Wang,&nbsp;Yanchao Han,&nbsp;Guangzhen Yang,&nbsp;Yongqiang Ma,&nbsp;Jiatao Wang,&nbsp;Chao Han,&nbsp;Zuolong Yu,&nbsp;Changchun Fu","doi":"10.1155/jfpp/5802267","DOIUrl":"https://doi.org/10.1155/jfpp/5802267","url":null,"abstract":"<p>As a typical green leafy vegetable, pakchoi suffers greatly from postharvest loss. This study investigated the impact of sucrose on quality and energy metabolism of postharvest pakchoi. Sucrose could delay leaf yellowing and preserve higher chlorophyll and decrease weight loss rate and respiration rate during pakchoi storage. Compared with control, the sucrose-treated group retained higher energy level as indicated by higher contents of adenosine triphosphate (ATP) and adenosine diphosphate (ADP), as well as higher activities of cytochrome c oxidase (CCO), succinic dehydrogenase (SDH), and adenosine triphosphatase (ATPase). Moreover, sucrose could induce the expression of <i>BrATP4</i>, <i>BrAtpB</i>, <i>BrSDH1</i>, and <i>BrCOX5/6</i>, while <i>BrSDH6</i> was repressed. Correlation analysis results presented that ATP was significantly positively correlated with ADP, energy charge (EC), and H⁺K⁺-ATPase, and CCO presented positive correlation with <i>BrCOX5/6</i>. Higher chlorophyll was related to higher energy status of postharvest pakchoi. Above findings demonstrated that sucrose might delay pakchoi senescence and yellowing by maintaining higher energy, energy metabolism–related enzyme activities, and gene expression levels.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5802267","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143565166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Xylitol Production From Brewer’s Spent Grain via Pichia fermentans Fermentation: Optimization, Scaling, and Isolation","authors":"Srishti Mathur,&nbsp;Dinesh Kumar,&nbsp;Vinod Kumar,&nbsp;Rachna Verma,&nbsp;H. Lalhlenmawia,&nbsp;Deepak Kumar","doi":"10.1155/jfpp/9721088","DOIUrl":"https://doi.org/10.1155/jfpp/9721088","url":null,"abstract":"<p>The primary aim of this study was to investigate the novel application of brewer’s spent grain (BSG), a waste byproduct from the brewing industry, as sustainable and cost-effective feedstock for xylitol production using the yeast <i>Pichia fermentans.</i> The process encompassed fermentation optimization, scale-up, and then downstream processing to produce xylitol. Shake flask fermentation was employed to determine optimal conditions, evaluating key parameters including inoculum concentration (12.5%), feedstock (50%), pH (7.0), temperature (30°C), incubation time (96 h), and agitation speed (150 RPM) with a maximum xylitol production of 32.74 g/L. The yield of xylitol increased to 34.57 g/L by scaling up in an 8-L bioreactor within an incubation time of 72 h. Downstream processing, including centrifugation, charcoal treatment, and ethanol purification was performed successfully, recovering xylitol crystals with a purity of 85.90%. Characterization using X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and high-performance liquid chromatography (HPLC) confirmed the purity and composition of crystals. This research highlights the economic and environmental advantages of utilizing BSG for xylitol production, offering a sustainable route over conventional substrates.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9721088","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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-Assisted Aqueous Extraction of Oil From Cellulose-Based Microreactors With Immobilized Bacillus subtilis var. natto in Fermented Peanut","authors":"Shuang Jin,&nbsp;Yubin Ren,&nbsp;Cailiang Peng,&nbsp;Yupeng Cheng,&nbsp;Weili Liu,&nbsp;Hongyao Cai,&nbsp;Biqiong Chen,&nbsp;Yujie Fu,&nbsp;Rui Liu,&nbsp;Chen Lv","doi":"10.1155/jfpp/9211020","DOIUrl":"https://doi.org/10.1155/jfpp/9211020","url":null,"abstract":"<p>This study presents sustainable and efficient methods for biotransformation and extraction of peanut oil using ultrasound-assisted fermentation of <i>Arachis hypogaea</i> L. using cellulose-immobilized <i>Bacillus subtilis</i> var. <i>natto</i> as a microreactor. The strain with the highest oil production was selected and immobilized on cellulose. Fermentation parameters were optimized through a single-factor experiment, with oil production as the dependent variable. The results revealed that the highest oil production was achieved with an incubation time of 36 h, a fermentation temperature of 34°C, a pH of 7, and a liquid-to-solid ratio of 30:1 mL/g. A single-factor experiment was also conducted to optimize the ultrasonic parameters, determining the optimal conditions for maximum oil production: ultrasonic time of 50 min, ultrasonic temperature of 40°C, liquid-to-solid ratio of 30:1 mL/g, and ultrasonic power of 300 W. The physicochemical analysis demonstrated improvements in oil quality, including reduced acidity (2.35 ± 0.15), peroxide value (3.71 ± 0.23), and increased iodine value (106.6 ± 0.16). Furthermore, the fermented peanut oil exhibited enhanced antioxidant activity (IC₅₀ = 6.05 mg/g). This study provides valuable insights into the development of efficient processes for high-yield and high-quality peanut oil production.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9211020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554390","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Quality Damage and Control Measures of Macadamia Nuts During Primary Processing","authors":"Yuanmiao Wei,&nbsp;Wenting Xu,&nbsp;Jiarong Fu,&nbsp;Shangxuan Ma,&nbsp;Yuexue Yang,&nbsp;Kechang Huang,&nbsp;Xiuhua Lan,&nbsp;Xiyong He,&nbsp;Gangjun Guo","doi":"10.1155/jfpp/1205390","DOIUrl":"https://doi.org/10.1155/jfpp/1205390","url":null,"abstract":"<p>In Yunnan, the main production area in China, about 90% of the macadamia nut products are sawn nut in shell. Macadamia nut production is based on primary processing; however, product quality is highly susceptible to damage during this stage, causing significant economic losses to both growers and processors. Therefore, identifying damage and proposing control measures are necessary to extend shelf life and reduce financial losses. This paper reviews the quality problems of macadamia nuts during primary processing such as harvesting, dehusking, drying, cracking, roasting, packaging, and storage, which can be categorized as physical damage, altered chemical composition, and microbial infection. Product quality is mainly affected by intrinsic factors, processing steps, and environmental conditions. Based on an extensive analysis of existing research results, we summarize the beneficial measures that can be taken in the key primary processing stages of macadamia nuts and the application of real-time quality monitoring technologies. This realization will not only provide a reference for further research on processing improvement and quality control but will also promote the healthy and sustainable development of the macadamia nut industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1205390","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Effects of Steaming, Boiling, and Roasting on Physicochemical Quality, Lipase Activity, Textural Properties, and Microstructure of Jackfruit (A. heterophyllus) Seeds","authors":"Lei Qian,&nbsp;Shao-Ji Li,&nbsp;Bin Xue,&nbsp;Chun-Min Yang,&nbsp;Qiao-Ling Ding,&nbsp;Ting Liu","doi":"10.1155/jfpp/2234972","DOIUrl":"https://doi.org/10.1155/jfpp/2234972","url":null,"abstract":"<p>This study investigated the effects of three processing methods, including steaming, boiling, and roasting, on the physicochemical quality, sensory properties, lipase activity, and microstructure of jackfruit (<i>Artocarpus heterophyllus</i>) seeds using various analytical techniques. Our results showed that both steaming and boiling resulted in higher sensory scores for hardness (7 and 7, both moderately soft), colour (8 and 9, both light yellow), texture (8 and 5, less than 10% and 40% crack open), and smell (7 and 5, mildly sweet fragrance and musty scent) compared to the roasting (all <i>p</i> &lt; 0.05). Although steaming was particularly effective in preserving the original colour of the raw jackfruit seeds with the lowest <i>Δ</i><i>E</i> of 5.72, boiling maintained better colour attributes with higher lightness and yellowness values (90.75 and 8.37). Analysis of textural properties showed that steaming, boiling, and roasting led to a moderate reduction in hardness and springiness compared to raw samples (all <i>p</i> &lt; 0.05), which are favorable for jackfruit seeds because it resulted in a tender texture with a subtle bounce when bitten. Roasting also yielded partially gelatinized seeds (lower gelatinization compared to boiling and steaming, <i>p</i> &lt; 0.05) that maintained a balance between firmness and tenderness and presented with a pleasant bite with a slight crunch. In addition, roasted jackfruit seeds demonstrated the greatest capacity to inhibit lipase activity (all <i>p</i> &lt; 0.05), an enzyme essential for fat digestion and absorption, highlighting their significant potential for use as a weight loss supplement. Principal component analysis of 22 different factors ranked the overall quality of processed jackfruit seeds in the following order: roasting &gt; steaming &gt; boiling. In conclusion, roasting, compared to steaming and boiling, is recommended for jackfruit seed processing in the culinary industry because it yields an ingredient with the best physicochemical quality, lipase inhibition activity, textural properties, and microstructure.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2234972","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Physicochemical Properties of Strawberries and Classification by an E-Nose During Storage","authors":"Rashid Gholami,&nbsp;Nahid Aghilinategh,&nbsp;Hekmat Rabbani","doi":"10.1155/jfpp/2322442","DOIUrl":"https://doi.org/10.1155/jfpp/2322442","url":null,"abstract":"<p>This study involved packaging strawberries using conventional polyethylene (PE) and advanced nanofilm. Modified atmosphere packaging (MAP) and conventional atmospheric conditions were employed. The strawberries were stored under ambient and refrigerated conditions (4°C) throughout the 12 days. Periodic assessments of chemical attributes such as pH, total soluble solids (TSS), vitamin C content, and antioxidant capacity were conducted, and quality evaluations using electronic olfaction techniques and machine vision were performed every 3 days for all treatment variations. The study shows that packaging film, internal atmosphere, storage temperature, duration, and their interactions significantly affect the chemical properties of strawberries (<i>p</i> &lt; 0.01). Using MAP with nanofilm and temperature control helps preserve strawberry quality during storage. Additionally, it was noted that the classification accuracy achieved by the adaptive neurofuzzy inference system (ANFIS) remained consistently at 100% throughout all storage periods. In contrast, in the artificial neural network (ANN), the highest accuracy was attained during the 3- and 6-day storage intervals (84%), with the lowest accuracy recorded during the 9-day storage period (68%). The ANFIS model achieved the highest accuracy in predicting vitamin C content with an <i>R</i>² value of 1 and an Root Mean Squar Error (RMSE) of 0.62, while in the neural network model, the highest accuracy was achieved with an <i>R</i>² value of 0.98 and an RMSE of 0.86.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2322442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Response Surface Methodological Approach for Scaling Up an Enzymatic Production of Sweet Potato Starch Syrup","authors":"Kowsar Rezvanian,&nbsp;Peter N. Gichuhi,&nbsp;Adelia C. Bovell-Benjamin","doi":"10.1155/jfpp/8870506","DOIUrl":"https://doi.org/10.1155/jfpp/8870506","url":null,"abstract":"<p>Sweet potato starch syrup can be utilized for various purposes in the food industry as a value-added product. Optimizing the glucose syrup production process and establishing a continuous sweet potato starch syrup production setup are essential steps toward making the process commercially viable. Notably, NASA has considered sweet potato syrup as a potential space food due to its nutritional richness and stability, highlighting its suitability to support astronaut performance in space environments. In this study, the effects of time, enzyme quantity, and temperature on degrees Brix and color properties of syrup were investigated. A central composite design was applied, generating a total of 27 experiments for the saccharification step. A significant quadratic model (<i>p</i> &lt; 0.05) was obtained, predicting a maximum degrees Brix of 8.7 after saccharification and 68.8 after evaporation and an <i>L</i>∗ value of 58.1 under optimal conditions: a temperature of 61.4°C, a time of 5.3 h, and enzyme quantities of 226 and 321 <i>μ</i>L for glucoamylase and pullulanase, respectively. These optimized saccharification conditions were validated, achieving an actual <i>L</i>∗ value of 69.39, degrees Brix of 7.3 after saccharification, and 64.3 after evaporation. This means that the saccharification time was reduced tremendously. When applied to a continuous scale-up production setup, the optimized conditions yielded an <i>L</i>∗ value of 67.54 and degrees Brix of 7.5 after saccharification and 64.9 after concentration. The study demonstrates that the developed process and models can be effectively applied to a continuous setup, indicating the feasibility of large-scale production. Overall, the production process of sweet potato starch syrup was improved significantly, with production time reduced substantially, supporting its potential as both an industrial and space-suited food source.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8870506","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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 Performance and Optimization of Solar Coffee Drying Technologies—A Systematic Review","authors":"Ephrem M. Meja,&nbsp;Sileshi K. Dubbe,&nbsp;Addisu Bekele,&nbsp;Kidist F. Wolde,&nbsp;Muyiwa S. Adaramola","doi":"10.1155/jfpp/7907660","DOIUrl":"https://doi.org/10.1155/jfpp/7907660","url":null,"abstract":"<p>Postharvest crop losses, dependence on fossil fuels, and associated environmental consequences have emerged as critical global challenges. Drying is a food preservation method that consumes about 12%–15% of agricultural processing energy. A greenhouse solar-based crop drying system uses solar energy to create controlled drying conditions, preserving crop quality and reducing drying time. Coffee, a cash crop and primary source of income for many developing countries, is facing considerable postharvest losses due to quality degradation from traditional drying methods. This review article identifies efficient and practical solar coffee dryers suitable for large-scale producers in rural areas. It also examines the parameters for evaluating the performance of coffee drying systems. The review also highlighted the postharvest coffee processing techniques and drying kinetics. Based on the systematic selection method among the studies collected from three databases, 36 existing papers are included for comprehensive review. All the reviewed papers reported that solar-based coffee dryers are promising alternative systems for coffee drying. The type of dryer, their configurations, air temperature, humidity, and airflow rate are the key factors that influence the coffee drying rate and the dryer’s overall performance. Among the classifications identified, direct-type greenhouse solar dryers are found to be scalable and cost-effective to use in developing countries. Furthermore, it was found that the design with an insulated north wall increased the air temperature for natural and forced convection modes by 1°C–6.7°C and 1°C–4.5°C, respectively.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7907660","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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":"Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds","authors":"Ezéchiel Akakpo,&nbsp;Marius Eric Badoussi,&nbsp;Ifagbémi Bienvenue Chabi,&nbsp;Ambroise Kodjeyi,&nbsp;Hermance Yénoukounmey Houngbo,&nbsp;Claude Kouassi Gnacadja,&nbsp;Philippe Sessou,&nbsp;Valentin Wotto,&nbsp;Lamine Baba-Moussa,&nbsp;Paulin Azokpota","doi":"10.1155/jfpp/7243915","DOIUrl":"https://doi.org/10.1155/jfpp/7243915","url":null,"abstract":"<p>The extraction of colorant from annatto seeds (<i>Bixa orellana</i>) is traditionally chemical based, requiring expensive equipment, which limits its feasibility for small-scale food industries. This study is aimed at developing an optimized aqueous extraction method for red–orange biocolorant from <i>B. orellana</i> seeds using response surface methodology. For this purpose, extraction parameters including kanwu (traditional alkaline salt) concentration (0–0.1 g/mL), soaking time (60–720 min), and cooking time (0–20 min) were optimized. In response to these treatments, the characteristics of the extracts obtained were evaluated. The linear and/or quadratic effects of the amount of kanwu, the soaking time, and the cooking time of the seeds, as well as the interaction between these parameters, strongly influence the physicochemical characteristics of the extracts. The results of the study indicate that a concentration of kanwu of 11.24 g/200 mL, 60 min of soaking, and 18 min of cooking the seeds would allow obtaining an aqueous biocolorant with the following properties: pH = 9.14, <i>L</i>∗ = 69.11, <i>a</i>∗ = 6.6, <i>b</i>∗ = 6.81, chroma (<i>C</i>∗) = 45.22, hue angle (<i>H</i>∗) = 46.25^°, total polyphenol content (TPC) = 0.024 mg GAE/mL, and total antioxidant activity (TAA) = 4.71 mM Trolox/mL. This colorant could be used in the food industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7243915","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}