Journal of Food Processing and Preservation最新文献

{"title":"Ziziphus spina-christi Fruit Pulp as a Multifunctional Natural Ingredient for Functional Yogurt: Effects on Physicochemical, Technological, Antioxidant, and Antimicrobial Properties","authors":"Mohamed A. Kelany,&nbsp;Tahany A. A. Aly,&nbsp;Naglaa K. F. Elshamandy,&nbsp;Marc Antoine Ndisanze,&nbsp;Abd-Ellah A. Abd-Alla","doi":"10.1155/jfpp/2766174","DOIUrl":"https://doi.org/10.1155/jfpp/2766174","url":null,"abstract":"<p>The growing demand for clean-label functional dairy products has increased interest in plant-derived bioactive ingredients with antioxidant and antimicrobial properties. This study investigated the potential of <i>Ziziphus spina-christi</i> fruit pulp (NFP) as a natural multifunctional ingredient for yogurt fortification. NFP was characterized for its phytochemical composition, antioxidant activity, and antimicrobial properties, followed by its incorporation into yogurt formulations at 0.5%, 1.0%, and 1.5% (w/w). NFP exhibited considerable bioactive properties, with a total phenolic content of 10.91 ± 0.84 mg GAE g⁻¹, total flavonoid content of 2.14 ± 0.05 mg QE g⁻¹, and DPPH radical scavenging activity of 63.59 ± 1.43%. The ethanolic extract demonstrated stronger antimicrobial activity than the aqueous extract against the tested microorganisms. Among the tested treatments, yogurt fortified with 1.5% NFP exhibited the highest technological performance, showing the greatest water-holding capacity (58.51%) and the lowest syneresis value (18.68%). In addition, increasing NFP concentrations resulted in a reduction in total microbial counts during storage, including a concentration-dependent decrease in yogurt starter culture populations, although viable starter counts were maintained throughout the storage period. Sensory evaluation indicated good consumer acceptance of NFP-fortified yogurt, particularly at moderate supplementation levels. Response surface methodology (RSM) was applied using NFP concentration and storage period as independent variables, whereas physicochemical, microbiological, technological, and sensory characteristics were used as response variables. Based on the overall desirability function, yogurt containing 1.0% NFP was identified as the optimum formulation. These findings demonstrate that NFP can be successfully valorized as a natural functional ingredient for producing yogurt with enhanced antioxidant capacity, improved texture, and acceptable sensory quality.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2766174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149258815","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":"Engineering Design and Performance Evaluation of a UV-C Treatment System for Postharvest Preservation of Goldenberries (Physalis peruviana L.)","authors":"María José Andrade-Cuvi,&nbsp;Gabriela Jaramillo-Sánchez,&nbsp;Mathías Salvador Solís Fonseca,&nbsp;Johana Elizabeth Silva Sadva,&nbsp;Cristian Guerrero Castillo,&nbsp;Lorena Mejía,&nbsp;Dennis Brito Madrid,&nbsp;Michelle Guijarro-Fuertes","doi":"10.1155/jfpp/8497661","DOIUrl":"https://doi.org/10.1155/jfpp/8497661","url":null,"abstract":"<p>Goldenberry (<i>Physalis peruviana</i> L.) is a highly valued Andean fruit with increasing commercial demand; however, its high perishability limits postharvest handling and distribution. Ultraviolet-C (UV-C) irradiation has emerged as a promising nonthermal technology for microbial control and shelf life extension in fresh produce. However, the lack of engineering-based design criteria for UV-C treatment systems limits their effective and scalable application in postharvest processing. This study is aimed at designing and evaluating UV-C irradiation systems for the postharvest preservation of goldenberries, emphasizing the influence of chamber configuration on treatment performance. Fruits were exposed to UV-C radiation (6, 8, and 10 min, corresponding to 3.30, 4.17 and 5.15 kJ/m², respectively) using wooden and stainless steel chambers and stored at 4°C for 35 days. Microbiological stability (fungal decay and microbiota dynamics) and physicochemical quality attributes (weight loss, soluble solids, titratable acidity, pH, color, and texture) were monitored. Results demonstrated that UV-C efficacy is strongly dependent on system design. The stainless-steel chamber, particularly at 5.15 kJ/m² exposure, significantly reduced fungal infection and delayed visible decay by up to 14 days compared with untreated controls, while preserving key quality parameters. Improved radiation distribution was associated with enhanced treatment uniformity and effectiveness. Based on these findings, two scalable UV-C system configurations—a mobile disinfection unit and a continuous tunnel system with rotating rollers—were proposed. Additionally, a validation protocol integrating physical dosimetry and biological efficacy was established to ensure consistent germicidal performance. These results highlight the critical role of engineering design in optimizing UV-C treatments and demonstrate the potential of this technology as a sustainable and scalable postharvest solution for high-value fruits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8497661","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149258851","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":"Water Sorption Behavior and Thermodynamic Properties of Proso Millet Grains","authors":"Manuela Silva Costa,&nbsp;Maurício dos Santos Eulalia Junior,&nbsp;Fernanda Machado Baptestini,&nbsp;Gabriel Henrique Horta de Oliveira","doi":"10.1155/jfpp/8426648","DOIUrl":"https://doi.org/10.1155/jfpp/8426648","url":null,"abstract":"<p>Moisture sorption isotherms and thermodynamic properties are essential for understanding the hygroscopic behavior, stability, and storage conditions of cereal grains. This study investigated the sorption behavior of millet (<i>Panicum miliaceum</i> L.) grains and determined the thermodynamic properties associated with the sorption process under temperatures of 10°C, 20°C, 30°C, and 40°C and water activity ranging from 0.0626 to 0.9818. Equilibrium moisture content data were fitted using different mathematical models, and model performance was evaluated based on the coefficient of determination, estimated standard error, and mean relative error. The Chung–Pfost model showed the best fit to the experimental data and was used to estimate the thermodynamic parameters. The sorption isotherms exhibited Type II behavior, with equilibrium moisture content increasing as water activity increased and decreased with increasing temperature. Integral isosteric heat increased with decreasing equilibrium moisture content, ranging from 4719.78 to 2411.50 kJ kg⁻¹. Differential entropy values ranged from 5.5256 to 0.023 kJ kg⁻¹ K⁻¹ and increased at lower equilibrium moisture contents. Positive Gibbs free energy values indicated a nonspontaneous sorption process. The enthalpy–entropy compensation theory was validated, demonstrating that the sorption phenomenon was enthalpy-controlled. In addition to characterizing the energetic mechanisms of water sorption, the fitted model provides equilibrium moisture content estimates that can support aeration management by predicting whether ambient air will promote moisture adsorption or desorption, thereby helping operators prevent spoilage and excessive drying and select appropriate temperature and relative humidity conditions for storage.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8426648","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149258626","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 Microparticles Prepared From the Hydrodistilled Extract of Bongardia chrysogonum Seeds as a Natural Preservative to Extend Butter Shelf Life","authors":"Mohamad Mehdi Nematshahi,&nbsp;Nafiseh Nemat Shahi","doi":"10.1155/jfpp/9577206","DOIUrl":"https://doi.org/10.1155/jfpp/9577206","url":null,"abstract":"<p>Butter is highly prone to oxidative and microbial deterioration due to its lipid composition and moisture content. This study is aimed at extracting, characterizing, and evaluating the effect of <i>Bongardia chrysogonum</i> seed hydrodistilled extract (BCHE), in free and microencapsulated forms, on butter quality and shelf life. BCHE was encapsulated in <i>β</i>-cyclodextrin (<i>β</i>-CD), sodium caseinate (SC), and a combination of both (<i>β</i>-CD–SC) via freeze-drying. GC-MS analysis identified methyl-linoleate (29.35%), oleic-acid-methyl-ester, and D-limonene (8.84%) as major constituents, indicating BCHE is rich in polyunsaturated fatty acids and terpenoids. FTIR spectra confirmed hydrogen bonding and hydrophobic interactions between BCHE and wall materials, demonstrating successful encapsulation. Butter samples fortified with free (0.5% <i>w</i>/<i>w</i>) or encapsulated (1% and 2% <i>w</i>/<i>v</i>) BCHE were stored at 4°C for 80 days and analyzed for peroxide value, <i>p</i>-anisidine value, total oxidation (TOTOX), free fatty acids (FFAs), microbial count, color parameters (<i>L</i>^∗, <i>a</i>^∗, <i>b</i>^∗, and <i>Δ</i><i>E</i>^∗), and sensory properties. Samples containing 0.5% BCHE or 2% microparticles significantly improved oxidative stability (<i>p</i> &lt; 0.05), achieving results comparable or superior to 100 ppm BHA. The samples containing 2% BCHE encapsulated in <i>β</i>-CD–SC (T<i>β</i>–SC_2%) exhibited lower FFA levels than control and BHA-treated samples (<i>p</i> &lt; 0.05). Both free and encapsulated BCHE effectively extended microbial stability. Despite perceptible color differences between treated samples and the control, sensory evaluation indicated no significant differences in color. In the sample containing free BCHE, a faint herbal note was detected, but flavor, odor, and overall scores remained acceptable (&gt; 3). By the end of storage, the control exceeded acceptable quality limits, whereas the T<i>β</i>–SC_2% sample maintained a quality equivalent to the control at Day 40. These results demonstrate that BCHE, particularly in T<i>β</i>–SC_2% form, is a promising natural preservative for butter, extending shelf life while maintaining sensory quality. Future research should investigate its synergistic use with other natural antioxidants and its application in various lipid-based and functional food systems.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9577206","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149258282","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":"Preliminary Evaluation of Carrier Agent Type and Concentration for Spray Drying of Citrus Kombucha: Physicochemical Properties and Bioactivity","authors":"Ji-Hyeon Kim,&nbsp;Hye-Myeong Ko,&nbsp;Ki-Bae Hong,&nbsp;Sung-Soo Park","doi":"10.1155/jfpp/7613802","DOIUrl":"https://doi.org/10.1155/jfpp/7613802","url":null,"abstract":"<p>Kombucha is sold almost exclusively as a liquid, a format that limits its shelf life and complicates distribution. We therefore asked whether citrus kombucha can be converted into a stable powder by spray drying, and how far the choice of carrier agent governs the properties of that powder. Kombucha was fermented from Jeju citrus (<i>Citrus unshiu</i>) using juice pressed either from the whole fruit, peel included, or from the pulp alone. Each ferment was combined with maltodextrin or gum Arabic at 10%, 15%, or 20%, giving 12 formulations, and each formulation was spray-dried once. Dry yield, moisture content, water activity, water solubility index, particle size, and surface morphology were measured, together with 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2 ^′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, total phenolic content, and the production of nitric oxide (NO), tumor necrosis factor-alpha (TNF-<i>α</i>), and interleukin-6 (IL-6) by lipopolysaccharide-stimulated RAW 264.7 macrophages. Because every formulation came from a single spray-drying run, the triplicate measurements are analytical replicates of one powder lot; values are accordingly reported as mean ± standard deviation and compared descriptively, without statistical inference. Gum Arabic formed free-flowing powders at concentrations at which maltodextrin did not, and the 10% gum Arabic powders combined moisture contents of 9.4%–10.1% and water activities of 0.48 or below with a water solubility index near 88%. Solubility was the one property in which maltodextrin was clearly superior: 97.56%–99.13%, against 87.75%–91.57% for the gum Arabic powders. CK-10A gave the highest dry yield (47.54%) and the highest DPPH (4.20 <i>μ</i>g/mL AAE) and ABTS (6.11 <i>μ</i>g/mL AAE) radical scavenging activity, whereas CPK-10A gave the highest total phenolic content (26.58 <i>μ</i>g/mL GAE). Antioxidant and anti-inflammatory activities of the 10% gum Arabic powders were of the same order as those of liquid kombucha diluted to the same concentration. Carrier-only controls were not included and cell viability was not measured at the concentration tested, so the bioactivity data indicate a direction worth pursuing rather than a demonstrated effect. On this evidence, 10% gum Arabic is the most promising of the conditions screened and merits a properly replicated study of formulation, processing, and storage stability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7613802","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149206215","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":"Proximate Composition, Mineral Content, Physicochemical Properties, and Shelf Life of Ready-to-Use Food Supplement for Children 6–59 Months Based on Locally Available Food Ingredients in Tanzania","authors":"Hope Masanja,&nbsp;Nyabasi Makori,&nbsp;Rashid Suleiman,&nbsp;Theresia Jumbe,&nbsp;Francis Millinga,&nbsp;Elizabeth Lyimo,&nbsp;Meshack Tegeye,&nbsp;Debora Esau,&nbsp;Vera Lugutuah Kwara,&nbsp;Ray Masumo,&nbsp;Germana Leyna","doi":"10.1155/jfpp/2462856","DOIUrl":"https://doi.org/10.1155/jfpp/2462856","url":null,"abstract":"<p>Dietary management effectively promotes recovery and reduces morbidity in children with moderate acute malnutrition (MAM). This study evaluated the quality and shelf life of a locally developed ready-to-use food (RUF) intended for MAM treatment in Tanzanian children aged 6–59 months, addressing Tanzania′s reliance on imported RUFs due to limited local production. The RUF was formulated following Golden′s recommendations, consisting of white maize, soybean, finger millet, sesame, and sugar, and minimally fortified with micronutrients (iron, zinc, vitamin B12, and folic acid) per SANKU guidelines. Analyses included proximate composition, physicochemical characteristics, microbial safety, aflatoxin levels, and shelf life under accelerated storage (40^°C ± 2^°C and 75% RH). Protein (17.8 g), fiber (5 g), and carbohydrates (65.0 g) per 100 g serving met recommended values, whereas moisture (3.4 g), fat (6.0 g), ash (2.1 g), and energy (385.2 kcal) were slightly lower compared with CSB++, the recommended flour for MAM management. Zinc (8.8 mg), iron (13.3 mg), and magnesium (135.8 mg) met recommendations, with calcium (122.5 mg) as an exception. Physicochemical properties indicated product stability, estimating a shelf life of 5.9 months. This study demonstrates the feasibility of producing a nutritious, safe, and shelf-stable RUF using locally sourced Tanzanian ingredients, advancing sustainable nutrition solutions while reducing dependency on imports. Future research should focus on understanding consumers′ willingness to purchase the novel product which requires coordinated efforts in pricing and behavior change communication to ensure adoption and impact during scaling up production.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2462856","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205728","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":"Metabolic Basis of Postharvest Senescence in the Woody Vegetable Yunnanopilia longistaminea Under Low-Temperature Storage and Polyethylene Packaging","authors":"Gao-Ming Yang,&nbsp;Yu-Dan Chen,&nbsp;Rui Zhang,&nbsp;Si-Qi Wang,&nbsp;Jiao-Fan Shi,&nbsp;Liu Yang,&nbsp;Shi-Kang Shen","doi":"10.1155/jfpp/8187417","DOIUrl":"https://doi.org/10.1155/jfpp/8187417","url":null,"abstract":"<p><i>Yunnanopilia longistaminea</i> is a nutrient-rich woody vegetable with considerable agricultural and commercial potential. However, its rapid postharvest deterioration and short shelf life severely restrict large-scale utilization. Therefore, effective preservation strategies and a better understanding of the metabolic changes associated with postharvest quality maintenance are urgently needed. In this study, a practical preservation strategy combining polyethylene packaging with low-temperature storage at 4°C was evaluated using physiological measurements and widely targeted metabolomic analysis. The combined treatment was associated with lower water loss; slower chlorophyll degradation and membrane lipid peroxidation; and better retention of soluble sugars, soluble proteins, total phenols, and flavonoids, along with a longer shelf life. Metabolomic profiling indicated that changes in aromatic amino acid metabolism were closely associated with postharvest quality-related changes. During room-temperature storage, changes in tryptophan metabolism were accompanied by higher abundances of putatively annotated indole-3-acetic acid (IAA)–related metabolites, suggesting a potential association between auxin-related metabolic alterations and more rapid quality deterioration. Phenylalanine and tyrosine metabolism showed distinct temporal patterns under different storage temperatures, indicating storage condition-associated differences in aromatic amino acid metabolism. By comparison, low-temperature storage combined with polyethylene packaging was associated with less pronounced alterations in aromatic amino acid metabolism and better retention of postharvest quality. As the first systematic investigation of postharvest preservation in <i>Y</i>. <i>longistaminea</i>, this study provides insights into metabolic changes associated with postharvest deterioration and provides a basis for postharvest management, commercial utilization, storage, and transportation of this emerging woody vegetable.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8187417","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205783","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":"Color Changes, Kinetic Modeling, and Process Optimization of Macadamia Nuts During Hot Air Drying: The Role of Enzymatic Browning","authors":"Kechang Huang,&nbsp;Xiuhua Lan,&nbsp;Shangxuan Ma,&nbsp;Jiarong Fu,&nbsp;Wenting Xu,&nbsp;Yuanmiao Wei,&nbsp;Yuexue Yang,&nbsp;Yuanda Li,&nbsp;Xiyong He,&nbsp;Gangjun Guo","doi":"10.1155/jfpp/4149826","DOIUrl":"https://doi.org/10.1155/jfpp/4149826","url":null,"abstract":"<p>To suppress browning of macadamia kernels during drying and optimize the process, this study compared constant-temperature (30°C, 37°C, 45°C) and variable-temperature (30°C → 37°C → 45°C, 30°C → 34°C → 37°C → 42°C → 45°C, 37°C → 42°C → 45°C) drying regarding drying characteristics, color parameters (<i>L</i>^∗, <i>a</i>^∗, <i>b</i>^∗, <i>Δ</i><i>E</i>, <i>B</i><i>I</i>), and kinetic modeling. Chemical components (sucrose, reducing sugars, total phenolics, polyphenol oxidase [PPO], and peroxidase [POD]) were also analyzed. Variable-temperature drying significantly shortened drying time and inhibited browning. Notably, the 30°C → 34°C → 37°C → 42°C → 45°C treatment reduced moisture to 3% within 64 h and yielded superior color (<i>L</i>^∗ = 81.76, <i>a</i>^∗ = 1.28, <i>B</i><i>I</i> = 29.60) (<i>p</i> &lt; 0.05). Kinetic analysis revealed that <i>L</i>^∗, <i>b</i>^∗<i>Δ</i><i>E</i>, and <i>B</i><i>I</i> followed first-order kinetics, whereas <i>a</i>^∗ was best described by a zero-order model, with rate constants generally lower for variable-temperature drying. Correlation analysis revealed that total phenolics were significantly negatively correlated with a ^∗, b ^∗, <i>Δ</i>E, and BI (<i>r</i> = −0.831 to −0.912, <i>p</i> &lt; 0.05), while PPO activity was significantly positively correlated with browning indices (<i>r</i> = 0.848 to 0.930, <i>p</i> &lt; 0.05), suggesting that enzymatic browning appears to be a primary contributor to color deterioration. Considering both drying efficiency and color quality, the 30°C → 34°C → 37°C → 42°C → 45°C variable-temperature process was determined as the optimal drying strategy, providing practical guidance for high-quality macadamia drying.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4149826","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205782","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":"Efficacy, Safety, Economic Feasibility, and Adoption of Nanoparticle-Based Postharvest Disease Management of Avocado: A Scoping Review","authors":"Thembeka Majola,&nbsp;Mark Laing","doi":"10.1155/jfpp/3897106","DOIUrl":"https://doi.org/10.1155/jfpp/3897106","url":null,"abstract":"&lt;p&gt;Avocado (&lt;i&gt;Persea americana&lt;/i&gt;) is a highly perishable climacteric fruit that undergoes rapid postharvest softening, moisture loss, and deterioration caused by important fungal pathogens. Increasing restrictions on synthetic fungicides because of human health and environmental concerns have intensified the need for safer and more sustainable postharvest preservation technologies. Nanostructured coatings and active packaging systems have emerged as promising approaches, but the evidence concerning their efficacy, safety, economic feasibility, and readiness for adoption remains fragmented. This scoping review is aimed at mapping and characterizing the available evidence on nanotechnology-based approaches for postharvest avocado preservation, with particular emphasis on (i) efficacy and postharvest preservation; (ii) safety and toxicological implications; (iii) economic feasibility and scalability; and (iv) adoption, implementation, commercialization, and regulatory considerations. A comprehensive literature search was conducted across PubMed, Scopus, and Web of Science databases. A total of 538 records were identified. Following removal of 344 duplicates, 194 unique records underwent title and abstract screening, of which 165 were excluded. Twenty-nine articles were assessed at full text, and four were excluded based on the eligibility criteria, resulting in 25 studies included in the final synthesis and data charting. Data were extracted and synthesized descriptively according to the four predefined evidence domains, nanotechnology class, intervention characteristics, reported outcomes, and evidence maturity. The evidence demonstrated considerable potential for nanotechnology-based interventions to delay avocado senescence, reduce postharvest decay, and extend shelf-life. Polysaccharide metal nanocomposites incorporating ZnO or CuO were associated with improved firmness retention, reduced weight loss, and delayed ripening, whereas AgNP-based and essential oil–containing formulations demonstrated substantial antifungal activity. Chitin-based coatings showed efficacy comparable with conventional fungicides, whereas TiO&lt;sub&gt;2&lt;/sub&gt;-MOF and cellulose nanocrystal–based active packaging systems demonstrated potential for ethylene management, browning reduction, and storage-life extension. Essential oil–based coatings also showed potential for mitigating chilling injury during cold storage. Safety evidence concerning long-term toxicological effects, nanoparticle migration, residues, and consumer exposure remained limited. Economic evidence was scarce but indicated potential cost-effectiveness for SPI-CNC coating systems. Evidence concerning regulatory readiness, commercial scale validation, and adoption was particularly limited. The evidence maturity profile was dominated by laboratory and controlled-storage studies, with no studies reaching commercial/industrial or regulatory/adoption validation. Nanotechnology-based coatings and active packaging s","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3897106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205944","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":"Drying Technologies for Fruits, Vegetables, and Animal-Source Foods: A Critical Review of Effects on Nutritional Quality, Functional Properties, and Food Safety","authors":"Anchamo Anato,&nbsp;Beryl Oranga,&nbsp;Precious Mubanga,&nbsp;Tigist Mamo,&nbsp;Kaleab Baye","doi":"10.1155/jfpp/7147643","DOIUrl":"https://doi.org/10.1155/jfpp/7147643","url":null,"abstract":"<p>Drying is one of the oldest and most widely used preservation methods for fruits, vegetables, and animal-source foods because it extends shelf life by reducing water activity while facilitating storage, transportation, and year-round availability. However, drying conditions markedly influence nutritional quality, functional properties, microbial safety, and overall product quality. This review critically evaluates established and recent advances in conventional drying technologies, including sun, solar, hot-air, and vacuum drying, together with emerging approaches such as freeze, microwave, infrared, radio-frequency, refractance window, and hybrid drying systems. The mechanisms through which drying affects vitamins, phenolic compounds, carotenoids, proteins, lipids, color, texture, antioxidant capacity, and rehydration characteristics are discussed across diverse food matrices. The review also examines the role of pretreatments in improving drying efficiency and nutrient retention, together with recent evidence regarding microbial safety, sustainability, energy efficiency, and technoeconomic considerations. Comparative synthesis of the reviewed evidence indicates that no single drying technology provides the most favorable combination of product quality, processing efficiency, food safety, environmental sustainability, and economic feasibility simultaneously. Technology selection should therefore be guided by food characteristics, desired quality attributes, production scale, and available resources. Current research trends emphasize the development of hybrid and intelligent drying systems that integrate process optimization with improved product quality and reduced energy consumption. Future work should prioritize industrial validation, life-cycle assessment, economic evaluation, and standardization of drying protocols to facilitate wider commercial adoption.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2026 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2026-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7147643","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205547","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}