Journal of Food Processing and Preservation最新文献

{"title":"Potential Application of Hydroxypropylated Potato Starch as a Fat Replacer in Mozzarella Cheese Imitation and Its Impact on the Techno-Functional Characteristics","authors":"Maria Ahsan,&nbsp;Tahira Mohsin Ali,&nbsp;Marium Shaikh,&nbsp;Remal Mansoor,&nbsp;Faiza Shaikh,&nbsp;Madiha Ajaz","doi":"10.1155/jfpp/2116441","DOIUrl":"10.1155/jfpp/2116441","url":null,"abstract":"<p>Fat replacement in different food products, including analog cheese, is gaining importance because of health concerns. The present research, therefore, examined the use of native potato starch (NPS) and hydroxypropylated potato starch (HPS) as a fat replacer (FR) at 2%, 5%, and 8% levels based on fat (dry basis) in mozzarella cheese imitation (MCI). The MCIs made by replacing fat with NPS and HPS resulted in significantly lower pH 5.73–6.36 and moisture contents 46.45%–52.52% compared to control (pH = 6.48, moisture = 54.23%). However, NPS at fat replacement level (5%), resulted in insignificant pH (6.45) and significantly higher moisture content (56.61%) compared to control. The stretchability of HPS containing MCIs were closer to or greater than 20 cm compared to NPS containing MCIs, which exhibited less than 20 cm stretch. Similarly, the spreadability of MCIs containing HPS was observed to be significantly higher 2.08–3.07 cm compared to MCIs made with NPS, which exhibited (&lt;2 cm) spread. Moreover, MCIs made with HPS were more shear stable, as evident by significantly higher critical strain (CS) values between 16.14% and 20.20% in amplitude sweep measurements. However, the textural analysis showed that the HPS significantly outperformed NPS for hardness, except for FHPS-8 (1476.25 g), which demonstrated an insignificant difference with its native counterpart MCI. In terms of sensory analysis, the MCI made with HPS was significantly preferred for stretch and melt. While taste, texture, and color of the HPS-based MCIs were insignificantly different in comparison to control. The results of the study clearly justify the potential of HPS for replacing fat in analog cheese without affecting the sensorial properties.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2116441","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686062","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":"A Critical Evaluation of Sustainability Practices, Waste Management Strategies, and Circular Economy Principles in Sago Processing Optimisation","authors":"Mohammad Sibtain Kadri,&nbsp;Reda Fassi Fihri,&nbsp;Sukumar Chinnaraju,&nbsp;Kamala-Kannan Seralathan,&nbsp;Gholamreza Abdi","doi":"10.1155/jfpp/1655002","DOIUrl":"10.1155/jfpp/1655002","url":null,"abstract":"<p>This narrative review offers a critical, decision-oriented synthesis of sustainability practices, waste management strategies, and circular economy levers for optimising <i>Metroxylon sagu</i> (sago) processing at mill scale. Evidence from 2000 to 2025 is organised against two frames: the circular economy principles (eliminate waste and pollution, circulate materials at their highest value, and regenerate natural systems) and the ISO 14040/44 life cycle stages. We evaluate options through five adoption lenses: technology, environment, economics, culture, and regulation and link each intervention to mill-level key performance indicators (e.g., starch yield, process water uses per tonne of starch, effluent chemical/biological oxygen demand, energy displacement, and payback). Three propositions emerge. Firstly, source-level loss prevention, combined with inline starch recovery and process water recirculation, consistently delivers the most significant near-term reductions in wastewater strength while preserving material value. Secondly, treatment methods that also recover energy, such as anaerobic digestion with heat recovery or combined heat and power, become financially robust when compliance signals (standards/fees) are paired with renewable energy incentives and concessional finance. Thirdly, materials-level valorisation of fibrous residues (hampas) as quality-controlled feed or benignly functionalised sorbents/nanocellulose can retain a higher value than energy recovery, provided quality assurance, reagent loop closure, and reliable offtake are in place. Wastewater-to-bacterial cellulose films show promise but remain at an intermediate level of technology readiness. The review contributes (i) an explicit mapping from challenge → strategy → performance metric → circular principle, (ii) a mechanism-based policy table linking instruments to adoption economics, and (iii) a prioritised bundle for small- and medium-scale mills (starch recovery and water recirculation → anaerobic digestion with heat recovery → targeted materials routes). Limitations stem from heterogeneous reporting and contextual variation; a focused agenda is proposed for standardised metrics, seasonal stability trials, and transparent cost tracking. Collectively, these findings translate circular economy intent into bankable, mill-level action.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1655002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686063","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":"Prebiotic Potential of Composite Flour From Green Banana Peel, Carrot Bagasse, and Orange Peel","authors":"Gebeyehu Ayele","doi":"10.1155/jfpp/5488568","DOIUrl":"10.1155/jfpp/5488568","url":null,"abstract":"<p>The valorization of agro-industrial by-products as functional food ingredients represents a promising strategy for developing sustainable prebiotic sources. This study aimed to formulate and optimize composite flour derived from green banana peel, carrot bagasse, and orange peel, and to evaluate its physicochemical characteristics, inulin recovery, and probiotic growth-promoting as potential prebiotic composite flour. Sixteen formulations were generated using a D-optimal mixture design to assess proximate composition, inulin yield, resistance to simulated gastrointestinal conditions, and stimulation of probiotic bacteria. The composite flours exhibited low moisture (6.70–7.05%), high dietary fiber (12.5–13.25%), moderate protein (7.0–7.6%), and low fat (2.4–2.85%), indicating suitability for functional food applications. Inulin extraction ranged from 12.2% to 19.8%, with the highest yield obtained from a banana-dominant blend. The extracted inulin showed a molecular weight of ~6.0 kDa and a degree of polymerization (DP) of 21, consistent with a strong prebiotic profile. Mixture-design optimization predicted that a formulation containing 51.6% banana peel, 20.1% carrot bagasse, and 28.3% orange peel maximizes both inulin yield and probiotic growth. Cultivation with this formulation supported the proliferation of <i>Lactobacillus rhamnosus</i> GR-1 and <i>Bifidobacterium longum</i> BB536, reaching 9.8 × 10⁸CFU mL⁻¹. Simulated gastrointestinal assays further demonstrated enhanced survival of these probiotic strains in the presence of the composite flour. The results highlight the synergistic contribution of banana-derived fructans and citrus pectic oligosaccharides (POS) in promoting probiotic growth. Overall, this study demonstrates the potential of fruit and vegetable processing residues as sustainable substrates for the development of value-added prebiotic ingredients suitable for functional food formulations.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5488568","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686866","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 and Sensory Characterisation of a Composite Vegetable Powder","authors":"Dora Duah-Bisiw,&nbsp;Nicole Sharon Affrifah,&nbsp;Joris Gerald Niilante Amissah,&nbsp;Matilda Steiner-Asiedu,&nbsp;Firibu Kwesi Saalia","doi":"10.1155/jfpp/5991675","DOIUrl":"10.1155/jfpp/5991675","url":null,"abstract":"<p>To contribute to the increasing demand for sustainable and nutritious foods, this study assessed sensory and nutritional characteristics of a composite vegetable powder from carrots, turkey berries, amaranth and eggplant leaves. These micronutrient-rich vegetables were processed into a powder to address seasonal availability and nutritional deficiencies in vulnerable populations. A constrained mixture design yielded 15 formulations. The powdered formulations (5 g) were then incorporated into yam pottage (20 mL) for sensory evaluation. Consumer acceptability testing was used to determine optimal ratios and selected an optimum formulation containing amaranth leaves (33%), turkey berries (27%) carrots (23%), and eggplant leaves (17%). Quantitative descriptive analysis (QDA) highlighted product attributes, including appearance, aroma, mouthfeel, and aftertaste. Nutritional contribution of the optimised composite powder on a 100 g basis indicated adequate contributions to Recommended Dietary Allowance (RDA) for iron (33%), zinc and vitamin A (25%) for both children (2–3 years) and adults. Results provide valuable insights into the development of vegetable-based powders as nutritional supplements. It also emphasises its sensory appeal and optimal formulation for broader consumer acceptance and health benefits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5991675","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686872","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":"Green and Efficient Extraction Strategies for Anthocyanins From Purple Plant Sources: Advances, Challenges, and Functional Potential","authors":"Malvika Dutt,&nbsp;Magdalena Zalewska,&nbsp;Małgorzata Moczkowska-Wyrwisz,&nbsp;Jarosław Wyrwisz,&nbsp;Marcin A. Kurek","doi":"10.1155/jfpp/6295116","DOIUrl":"10.1155/jfpp/6295116","url":null,"abstract":"<p>Anthocyanins are water-soluble flavonoid pigments that contribute to the red, purple, and blue hues of many fruits, vegetables, and cereals. Beyond their esthetic function, they exhibit potent antioxidant, anti-inflammatory, cardioprotective, and neuroprotective properties, making them valuable bioactive compounds for food, cosmetic, and pharmaceutical industries. However, their industrial utilization is limited by instability and susceptibility to degradation during extraction, processing, and storage. Conventional solvent extraction methods often involve toxic solvents and high energy consumption, reducing both yield and sustainability. To address these challenges, green extraction technologies—such as ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), pressurized liquid extraction (PLE), and supercritical fluid extraction (SFE)—have been developed to enhance efficiency, minimize solvent use, and preserve anthocyanin integrity. These approaches align with the principles of circular economy and green chemistry by reducing environmental impact and enabling the valorization of agricultural and food by-products. Nevertheless, issues related to scalability, selectivity, and stability under industrial conditions still need to be addressed. This review summarizes recent advances in sustainable extraction of anthocyanins from purple plant sources, discusses factors influencing their stability and recovery, and highlights their growing potential as natural colorants and functional ingredients in next-generation food and nutraceutical formulations.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6295116","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686892","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":"Combined Effect of Blanching and Composite Antibrowning Agents on Color Retention of Fresh-Cut Apples","authors":"Jinwei Xu,&nbsp;Wenjie Feng","doi":"10.1155/jfpp/9586542","DOIUrl":"10.1155/jfpp/9586542","url":null,"abstract":"<p>Enzymatic browning is one of the major challenges in the processing and storage of fresh-cut apples, significantly affecting product quality and consumer acceptance. This study aimed to develop an effective compound antibrowning treatment by integrating chemical and physical approaches. The results showed that, at optimal concentrations, sodium isoascorbate and ascorbic acid (AA) effectively reduced the browning index (BI), whereas excessive amounts diminished their effectiveness or even caused adverse effects. Citric acid exhibited synergistic effects at low concentrations, but higher levels led to increased BI. Blanching fruit slices at 70–100°C for 15–20 s significantly inhibited enzymatic activity and improved color retention. Further quality evaluation of the selected treatment demonstrated that, compared with the control, the compound treatment effectively suppressed enzymatic browning in fresh-cut apples, preserved textural properties, and maintained the stability of the antioxidant system. An intermediate treatment level (0.3% sodium isoascorbate, 0.1% citric acid, 0.5% AA, and blanching at 70°C for 20 s) achieved the best balance among all quality parameters, indicating that browning inhibition does not follow a simple linear dose–response relationship but rather has an optimal range. This treatment effectively maintained surface color and extended the shelf life of fresh-cut apples. The findings provide practical guidance for the development of clean-label antibrowning technologies and support the application of integrated chemical–physical preservation strategies in minimally processed agricultural products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9586542","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686387","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":"Recent Trends in Post-Harvest Management and Processing of White Button Mushroom (Agaricus bisporus): A Comprehensive Review","authors":"Kirti Kumari,&nbsp;Mahesh Kumar,&nbsp;Preetinder Kaur","doi":"10.1155/jfpp/7152848","DOIUrl":"10.1155/jfpp/7152848","url":null,"abstract":"<p>The production and post-harvest management of white button mushroom <i>Agaricus bisporus</i> play an important role in meeting the world’s demand, particularly in India, where it offers significant economic gain for the farmers. The aim of the present review is to summarize the nutritional and health aspects of <i>A. bisporus</i>, which are abundant in proteins, vitamins, minerals, and bioactive compounds with antioxidant and anti-cancer potential. Despite of extensive studies on the cultivation of mushrooms, a knowledge gap exists in post-harvest physiology, optimization of preservation techniques, and assessment of environment friendly and cost-effective methods for small and marginal farmers. The paper outlines the various factors influencing the mushroom quality and approaches to mitigate such problems with the application of advanced techniques. It reviews the recent trends on post-harvest management, processing, and packaging of white button mushroom with special reference to preservation methods to extend shelf life and quality. Ultrasound, freezing, drying, modified atmosphere packaging (MAP), essential oil treatment, etc. are reported as effective processing techniques to retard microbial growth and maintain sensory attributes. This review thus highlights the different strategies to enhance the nutritional quality and marketability of mushrooms to make them a healthy and sustainable food source.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7152848","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147696276","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":"Multiresponse Optimization of Reconstitution Conditions for Iron Rich Date Juice Using Response Surface Methodology","authors":"Mariyam Moussa Inna Petel,&nbsp;Feumba Dibanda Romelle,&nbsp;Metsatedem Tongwa Quentin,&nbsp;Mbassi Manga Gilbert Germain,&nbsp;Kouandjoua Ndjigoui Brice,&nbsp;Mfoundikou Idriss Jamal,&nbsp;Djuikwo Nkonga Ruth Viviane","doi":"10.1155/jfpp/2054231","DOIUrl":"10.1155/jfpp/2054231","url":null,"abstract":"<p>Date fruits (<i>Phoenix dactylifera</i> L.) widely used for the management of iron deficiency anemia contain, high iron and antinutrient contents. Date juice obtained from the reconstitution of date powder (DP) is an alternative for those facing challenges in chewing dates. The reconstitution process, when well designed, can offer an opportunity to enhance the antinemic potential of date juice by maximizing its iron content while minimizing its antinutrients level. The aim of this study was to optimize the reconstitution conditions of juice of the Noble date variety Deglet Nour using a Central Composite Design of three factors: temperature, time, and DP–to–water (W) ratio (w/v) varying from 40 to 80°C, 20–40 min, and 20 and 40 DP:100 W, respectively. The iron, phytates, oxalates, and phenolics content of date juices were evaluated. The results for optimization indicated that the ideal reconstitution conditions were a temperature of 56.26°C, a time of 25.07 min, and a solid–to–water ratio of 34.93 g/100 mL. Date juice reconstituted using these optimal conditions exhibited iron, phytates, oxalates, and total phenolics content of 16.12 mg/100 mL, 3.11 mg/100 mL, 19.78 mg/100 mL, and 1490.81 mg/100 mL, respectively. This reconstituted date juice with high iron content and low antinutrient level possesses great potential in the management of anemia.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2054231","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686911","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 and Characterization of Fortified Ready-to-Eat Banana Porridge Flour: A Multi-Age Nutritional Intervention","authors":"Catherine Okafor,&nbsp;Idolo Ifie","doi":"10.1155/jfpp/9211449","DOIUrl":"10.1155/jfpp/9211449","url":null,"abstract":"<p>One-fifth of banana production is wasted due to failure to meet market ripening standards. This study aimed to develop ready-to-eat (RTE) green banana porridge flour and fortify it with moringa leaf powder (RTEM), hemp powder (RTEH), soybean powder (RTES), and pea powder (RTEP) to formulate nutritionally enhanced porridges for older infants, children, and adults, while assessing the structural and microbial safety of the RTE banana porridge product and the nutritional value of the porridge formulated. Green banana flour (GBF) was produced through sequential washing, peeling, slicing, oven-drying, milling, and sieving of unripe banana fruit. The GBF was cooked into porridge, oven-dried, and milled again to create dried RTE banana porridge flour. This flour was divided into two portions: one for fortification studies and another for storage stability testing under +4°C: 65% RH, +18°C: 58% RH, +30°C: 20% RH, and packaging materials over 90 days. Four protein-rich fortificants were prepared: moringa leaf powder (through leaf collection, cleaning, oven-drying, grinding, and sieving), hemp seed powder (via cleaning, dehulling, grinding, cold-pressing, and milling), soybean powder (by cleaning, boiling, soaking, oven-drying, and milling), and pea protein powder (by selecting, rinsing, soaking, drying, milling, sieving, and packing). All formulations were standardized to contain 14% protein on a dry weight basis, designed to provide 25% of the recommended daily protein intake for the target populations. Total bacterial and coliform counts of freshly prepared RTE porridge ranged from 22 ± 0.4 to 818 ± 2.8 cfu/mL and 18 ± 0.6 to 200 ± 0.5 cfu/mL, respectively, indicating safety for human consumption. GBF showed moisture content of 6.3/100 g, protein 4.23/100 g, total carbohydrate 69.15/100 g, and fiber 14.50/100 g, while RTE flour had moisture 3.4/100 g, protein 4.08/100 g, total carbohydrate 72.67/100 g, and fiber 14.57/100 g. Fortification increased protein content from 4.08 to ~14.00 g/100 g, while total starch (TS) decreased from 71.72 to 62.19 g/100 g. RTEP was identified as the superior formulation based on overall assessment.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9211449","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686912","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":"Influence of Cooking, Dehydration, and Freeze-Drying on Nutrient Retention and Antioxidant Capacity in Tomato Cultivars","authors":"Angela Vacaro de Souza,&nbsp;Vinicius Canato,&nbsp;Camilla da Silva Pereira,&nbsp;Yasmin Saegusa Tadayozzi,&nbsp;Izabela Paro dos Santos","doi":"10.1155/jfpp/9964929","DOIUrl":"10.1155/jfpp/9964929","url":null,"abstract":"<p>This study explores how different thermal processing methods influence the amount of bioactive compounds in five tomato varieties. The samples were subjected to three processing techniques: cooking, dehydration and freeze-drying, which, although commonly used in the food industry to increase the shelf life of foods, could affect the nutritional content of the products. Throughout the study, physical, physicochemical, and biochemical parameters were analyzed to identify changes in the levels of sugars, phenols, carotenoids, lycopene, and antioxidants—compounds that are essential for health. The results demonstrate that dehydration was the treatment that best preserved the amount of phenolic compounds, while freeze-drying was more effective in maintaining high levels of carotenoids and sugars, proving to be a good option for preserving the antioxidant properties of tomatoes. Cooking (sauce), on the other hand, considerably reduced the amount of these bioactive compounds, indicating the need for other viable techniques to preserve the nutritional value of these fruits. Thus, it is concluded that the choice of the processing method is fundamental to maintain the beneficial properties of tomatoes and that some varieties have proven to be more resistant to such losses. As so, this study contributes to both the food industry and the consumer as it guides processing choices that favor the preservation of essential nutrients in tomato-derived products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9964929","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147686348","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}