Journal of Food Processing and Preservation最新文献

{"title":"Application of Machine Learning Models for Hot Air Dryer Design in Food Drying Process","authors":"Tue Duy Nguyen,&nbsp;Thinh Quang Thai,&nbsp;Ha Manh Bui","doi":"10.1155/jfpp/5594122","DOIUrl":"https://doi.org/10.1155/jfpp/5594122","url":null,"abstract":"<p>Food drying is an essential process for preserving food. Two critical parameters for determining the performance of a hot air dryer are air volume flow rate (<i>V</i>_o in cubic meter per hour) and heater power (<i>Q</i> in kilowatt). Calculating these parameters can be time-consuming due to the complexities involved in moist air thermodynamics. This study investigates the application of machine learning models for designing a hot air dryer system in the food industry. Input parameters include outdoor temperature (<i>t</i>₁), outdoor relative humidity (RH₁), heater outlet temperature (<i>t</i>₂), exhaust relative humidity (RH₃), and the amount of evaporated moisture (<i>W</i>, kilogram per hour). The predicted outputs are <i>V</i>_o and <i>Q</i>. Six machine learning models were employed using the auto mode of RapidMiner: generalized linear model, deep learning, decision tree, random forest, gradient boosted trees (GBT), and support vector machine (SVM). The results showed that GBT was the most suitable model for predicting <i>V</i>_o with an <i>R</i>² of 0.994 and a relative error (RE) of 3.2%. In predicting <i>Q</i>, all six models achieved <i>R</i>² values greater than 0.99 and RE values below 5.1%, with the SVM being the most accurate, achieving an <i>R</i>² of 1 and an RE of 0.4%. These findings highlight the potential of machine learning to effectively handle complex and skewed data, particularly in the food drying industry, where <i>W</i> was identified as the most influential factor in determining both <i>V</i>_o and <i>Q</i>.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5594122","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888897","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":"Microwave Cold Maceration: Effects on the Colour and Mouthfeel Characteristics During the Ageing Stage of Merlot Wine","authors":"Xiao-Li Yang,&nbsp;Jiang-Feng Yuan,&nbsp;Hui-Min Qin,&nbsp;Ning-Bo Wan,&nbsp;Yang Li,&nbsp;Jie Zhang","doi":"10.1155/jfpp/4276117","DOIUrl":"https://doi.org/10.1155/jfpp/4276117","url":null,"abstract":"<p>Cold maceration technique could increase the contents of active ingredients such as phenols, tannins, and flavan-3-ol in grape must, which contributed to the sensory characteristics of wine. This study investigated the colour and mouthfeel characteristics of Merlot wine after different treated techniques. When musts were fermented to wine, microwave cold maceration had been proven to have a positive effect on the extraction of active ingredients into grape must, resulting in a significant increase in visible spectrum, BI, <i>L</i>∗, total phenols, total tannins, ECG, WC, and CI, while fluorescence spectrum, <i>a</i>∗, <i>b</i>∗, total anthocyanins, total flavan-3-ols, C, and EC showed a decreasing trend during 120 days ageing storage, compared with without cold maceration. These results indicated that the microwave cold maceration technique could improve the colour and mouthfeel of Merlot wine. Based on this study, microwave cold maceration as a potential industrial application was worth further investigation in winemaking.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4276117","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143884242","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":"Antioxidant and Antimicrobial Effects of Centella asiatica (Thankuni) Aqueous and Methanol Extracts for Quality and Improved Shelf Life of Poultry Products","authors":"Md. Kauser-Ul-Alam,&nbsp;Shireen Akther,&nbsp;Meher Nahid,&nbsp;Md. Fahad Bin Quader,&nbsp;Hamimur Rahman,&nbsp;Tasnim Siddiqui,&nbsp;Suresh Chakma,&nbsp;Nahidur Rahman","doi":"10.1155/jfpp/1928873","DOIUrl":"https://doi.org/10.1155/jfpp/1928873","url":null,"abstract":"<p>The study was carried out to assess the phytochemicals, antioxidant, and antimicrobial properties of <i>Centella asiatica</i> extract and its efficacy in enhancing the shelf life of poultry products including chicken nuggets. Initially, the total phenolic content (TPC), flavonoid content (TFC), anthocyanin content (TAC), and antioxidant activity (AA) of <i>C. asiatica</i>’s leaf and stem were examined. Subsequently, chicken nuggets were formulated with varying amounts of Thankuni extracts to evaluate their impact on proximate composition as well as their shelf life. Combinations of leaf and stem extracts of <i>C. asiatica</i> exhibited the highest TPC of 24.215 mg GAE/100 g and TFC of 104.358 mg QE/100 g compared to using either stem or leaf alone. Notably, the leaf extract demonstrated the highest TAC of 19.548 mg TA/100 g, while the stem extract displayed the highest AA of 18.027%. The methanolic extract showed substantial inhibition zones against <i>Salmonella</i> and <i>Escherichia coli</i>, whereas both aqueous and methanolic extracts showed no response against <i>Staphylococcus aureus</i>. Furthermore, the study analyzed the nutritional composition of chicken nuggets, finding variations in moisture, crude protein, fat, ash, and carbohydrate contents. Over time, there was a gradual decline in phytochemical contents and AA, although chicken nuggets containing a substantial amount of <i>C. asiatica</i> extract exhibited this decline more slowly compared to the control. Higher TPC value (2.391 mg GAE/100 g) was obtained in samples containing 2% Thankuni leaves and stem extract on the zeroth day, while the control samples without any <i>C. asiatica</i> addition showed minimum TPC values (0.649 GAE/100 g) by the 21st day of storage. Similar trends were also noted for TFC and AA. In conclusion, the study suggests that the phytochemical composition and AA of <i>C. asiatica</i> emphasize the importance of utilizing both leaf and stem components in functional food product development.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1928873","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875666","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 Effect of Pulsed Electric Field and Microencapsulation on the Amount of Effective Compounds and Antimicrobial Activity of Hop Plants","authors":"Mehdi Kamelan,&nbsp;Ahmad Pedram Nia,&nbsp;Parvin Sharayei,&nbsp;Amir Hossein Elhami Rad,&nbsp;Mohammad Reza Saeidi Asl","doi":"10.1155/jfpp/9794311","DOIUrl":"https://doi.org/10.1155/jfpp/9794311","url":null,"abstract":"<p>The research aimed to investigate the impact of pulse electric field–assisted extraction on the extraction yield of effective compounds and the antioxidant activity of hop plants. The study used varying voltages (VPEF: 2000, 4000, and 6000 V/cm) and numbers of pulses (NPEF: 40, 50, and 60) in the extraction process. The results revealed that the extraction efficiency and the antioxidant properties of the extract were affected by the intensity and number of pulses. The optimized conditions for extraction yielded the following results: extraction efficiency of 17.62%, 1280.46 mg GAE/100 g of total phenolic compounds, 3.74 mg/L of <i>α</i>-acids, 5.78 mg/L of <i>β</i>-acids, 77.49% DPPH free radical scavenging, and 529.33 <i>μ</i>mol Fe²⁺/g of ferric reducing/antioxidant power. Moreover, the optimized hop extract was microencapsulated by maltodextrin, inulin, and Arabic gum as wall materials. The optimized composition contained 55.8 g/100 g of maltodextrin and 42.2 g/100 g of inulin, leading to better preservation of phenolic compounds with maximum antioxidant activity. The resulting microencapsulated composition had a glass transition temperature of 40.8°C, making it suitable for maintaining effective compounds at ambient temperature. Additionally, the antimicrobial activity of the free and microencapsulated hop extract was observed against <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, and <i>Aspergillus niger</i>, with greater activity against Gram-positive bacteria than Gram-negative bacteria and fungi.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9794311","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875665","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 Highland Barley Flour on Nutritional Quality, Dough Characteristics, and Volatile Aroma Compounds in Cakes","authors":"Xiaohong Wu,&nbsp;Yunyun Wang,&nbsp;Xiaoning Feng,&nbsp;Wenjie Bai,&nbsp;Keting Zhou,&nbsp;Yuqing Zhang,&nbsp;Dan Xu","doi":"10.1155/jfpp/9969215","DOIUrl":"https://doi.org/10.1155/jfpp/9969215","url":null,"abstract":"<p>Effects of highland barley flour (HBF) with different proportions (10%, 30%, and 50%) in cakes were explored in this paper. Cakes enhanced with HBF had higher nutritional quality. In vitro simulated digestion experiments revealed that as the proportion of HBF increased, both the starch hydrolysis index (HI) and the estimated glycaemic index (eGI) of cakes decreased correspondingly. Thermomechanical analyses indicated significant increases (<i>p</i> &lt; 0.05) in water absorption rates and stabilization times of the mixed dough with increasing proportions of HBF. Additionally, protein weakening and starch gelatinization properties were notably impacted. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) analyses revealed disruptions in the gluten network structure. Raman spectroscopy and measurements of disulfide bond content indicated that the stability and spatial structure of wheat gluten proteins were compromised by the inclusion of HBF. The distinctive aroma profile of cakes containing HBF is attributed to key volatile compounds such as acetoin, (Z)-4-heptenal, propanoic acid, 2-heptanol, 2-heptanone, and 1-hexanal. This study offers a theoretical basis and practical guidance for developing cakes enriched with HBF.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9969215","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143875667","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":"Respiratory Characteristics and Fermentation Threshold of Fresh-Cut Strawberry and Dragon Fruit Under Closed Conditions","authors":"Lizhi Deng,&nbsp;Shuzhi Yuan,&nbsp;Ranran Xu,&nbsp;Jiahua Zhou,&nbsp;John Golding,&nbsp;Baogang Wang","doi":"10.1155/jfpp/2833564","DOIUrl":"https://doi.org/10.1155/jfpp/2833564","url":null,"abstract":"<p>The study aimed to enhance the shelf life of fresh-cut strawberries and dragon fruits by understanding their respiration behavior under modified atmosphere packaging (MAP) conditions, an essential factor in improving fruit preservation. Using a closed system at 4 ± 0.5^°C, we examined the respiration dynamics of these fruits and developed a mathematical model based on the Michaelis–Menten enzymatic kinetics to predict their respiration rates. The findings revealed that fresh-cut strawberries exhibited higher maximum respiration rates (<i>V</i>_<i>m</i>) than dragon fruit, with the fermentation threshold occurring at 51 h for strawberries and 156 h for dragon fruit. Specifically, the critical O₂ and CO₂ concentrations for strawberries were 2.89% O₂ and 13.91% CO₂, while for dragon fruits, they were 5.22% O₂ and 11.01% CO₂. This study is novel in its use of uncompetitive inhibition enzyme kinetics to model gas concentration effects and provide new insights into the respiration characteristics of fresh-cut strawberries and dragon fruits under storage. The results offer a theoretical foundation for optimizing MAP conditions, thus improving storage strategies, enhancing fruit quality, and extending shelf life. The findings also pave the way for broader applications in the food industry, potentially benefiting other fresh-cut fruits and guiding future research on MAP development for better preservation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2833564","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871659","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":"Phytochemical Quality and Antioxidant Effects of Solanum retroflexum Dun. Leaf Extracts on Oxidation Markers in a Sunflower Oil–Based Salad Dressing Emulsion","authors":"Som Ahmed Salatou,&nbsp;Eugenie Kayitesi,&nbsp;Bhekisisa Dlamini","doi":"10.1155/jfpp/7628713","DOIUrl":"https://doi.org/10.1155/jfpp/7628713","url":null,"abstract":"<p>Synthetic compounds that are commonly employed to hinder lipid oxidation in high-fat foods have been linked to numerous detrimental health effects. The use of plant extracts that exhibit antioxidant activity is preferred and deemed natural. The current study is aimed to evaluate the phytochemical quality (total flavonoid content (TFC) and total phenolic content (TPC)) and antioxidant activity (FRAP and ABTS) of aqueous reconstituted <i>Solanum retroflexum</i> methanolic leaf extracts. Thereafter, the phenolic profile was analyzed with high-performance liquid chromatography (HPLC), followed by the determination of the antioxidative effects of the <i>S. retroflexum</i> leaf extracts in salad dressing. The TFC and TPC of the <i>S. retroflexum</i> leaf extracts were 575.35 mg quercetin equivalents/g (dw) and 130.00 mg gallic acid equivalents/g (dw), respectively. The antioxidant activity was 1054.39 <i>μ</i>M Trolox equivalents/g (dw) (ABTS) and 176.77 <i>μ</i>M Fe equivalents/g (dw) (FRAP). Phenolic compounds identified with HPLC included protocatechuate, ellagic acid, and 4-hydroxycinnamic acid. All the extracts of <i>S. retroflexum</i> retarded hydrolysis of fat in salad dressing under accelerated Schaal oven test conditions, that is, as effective as butylated hydroxy anisole. In addition, <i>S. retroflexum</i> leaf extracts, when present at 300 mg/mL, slightly delayed peroxide formation in salad dressing perhaps owing to their high polar plant phenolic concentration. The outcomes of this research point out that <i>S. retroflexum</i> leaf extracts show potential as natural sources of antioxidants in high-fat foods like salad dressing emulsions. Further studies must determine how incorporation of the leaf extracts influences the sensory quality of the salad dressing.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7628713","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861828","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":"Juice Dilution Affects Haskap (Lonicera carulea L.) Wine Fermentation Completion and Wine Chemistry","authors":"Zhuoyu Wang,&nbsp;Andrej Svyantek,&nbsp;Zachariah Miller,&nbsp;Aude A. Watrelot,&nbsp;Ashley Kapus","doi":"10.1155/jfpp/5257507","DOIUrl":"https://doi.org/10.1155/jfpp/5257507","url":null,"abstract":"<p>Haskap (<i>Lonicera carulea</i> L.) has been widely used in medicine because of its health benefits to humans. Contrarily, despite growing interest in fermentative applications, haskap wine studies are extremely limited. Due to the high pigmentation of haskap juice, a fermentation experiment with different prefermentative juice dilutions was conducted to discover the influence of dilution on haskap wine fermentation and final wines. Four treatments, including 1:1, 1:2, 1:4, and 1:5 juice-to-water ratios, were applied in this research. The results indicated that water quantities for dilution may influence the fermentation completion rate. Concerning final wines, the 1:1 dilution ratio had significantly lower pH and lower ethanol but higher acidity and glycerol compared to the other three treatments. With increasing dilution, the final wine color variation increased relative to the initial must color. Antioxidant activities in the final wines were all reduced compared with the corresponding initial must metrics. The total phenolic profiles indicated dilution largely influenced total anthocyanins followed by total flavonols while having limited influence on the total hydroxycinnamates and total flavanols in haskap wines. With anthocyanin compounds as the main coloring components detected in haskap wines, future research may focus on haskap nutrients and quality maintenance during primary fermentation and throughout aging processes. This work pioneered haskap wine fermentation with different juice materials. Continued work with additional optimization strategies may help fine-tune the fermentation procedures for haskap fruit applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5257507","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143857015","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":"Exogenous Melatonin Delays the Aging of Gastrodia After Harvest and Maintains Its Quality","authors":"Yue Chen,&nbsp;Ying Liu,&nbsp;Jialing Wang,&nbsp;Zhaoxing Geng,&nbsp;Lijun Cheng,&nbsp;Jingcheng Jiang,&nbsp;Yumei Liu,&nbsp;Shuyuan Zhang,&nbsp;Ying Yu,&nbsp;Zhu Li","doi":"10.1155/jfpp/1914835","DOIUrl":"https://doi.org/10.1155/jfpp/1914835","url":null,"abstract":"<p><i>Gastrodia elata</i> is not only a traditional Chinese medicine but also a food raw material. <i>Gastrodia</i> is very perishable, and its effective constituents decrease significantly. <i>N</i>-Acetyl-5-methoxytryptamine (melatonin) is widely used in the preservation of various fruits and vegetables after harvest. In this study, the optimal melatonin treatment concentration and duration (0.2 mM MT immersed for 3 min) were determined to effectively delay the weight loss rate, decay rate, and disease severity index of <i>Gastrodia</i>. Immersion of <i>Gastrodia</i> tubers with 0.2 mM MT for 3 min could delay the degradation of gastrodin (GAS), 4-hydroxybenzyl alcohol (4-HBA), balisside A (PA), balisside B (PB), balisside C (PC), and <i>Gastrodia</i> polysaccharide (GEF) during storage. This method can inhibit hydrogen peroxide (H₂O₂), superoxide anion (O₂•^-), and malondialdehyde (MDA); improve the radical clearance of (O₂•^-, OH•, and DPPH) during storage; and enhance the activities of key enzymes in the ascorbic acid–glutathione (AsA-GSH) cycle, leading to improved regeneration of ascorbic acid (AsA) and glutathione (GSH). Melatonin treatment also increased the activities of antioxidant enzymes, such as catalase (CAT) and superoxide dismutase (SOD); decreased the activity of peroxidase (POD); and enhanced the scavenging ability of reactive oxygen species (ROS). In addition, exogenous melatonin treatment increased endogenous melatonin content, thereby regulating the aging process of <i>Gastrodia</i>.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1914835","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143857016","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":"Assessing the Effects of Various Drying Techniques on the Nutritional and Antioxidant Properties of Cordyceps militaris","authors":"Thanh Viet Nguyen,&nbsp;Huu Nghia Nguyen,&nbsp;Thi Phuong Trang Pham,&nbsp;Thai Thi Lan,&nbsp;Minh Thuan Le,&nbsp;Thi Cam Thai,&nbsp;Tri Nhut Pham","doi":"10.1155/jfpp/9911661","DOIUrl":"https://doi.org/10.1155/jfpp/9911661","url":null,"abstract":"<p><i>Cordyceps militaris</i> has been regarded as a functional and supplementary food for several years, with its active components receiving significant attention in recent studies for their health-promoting properties. Drying technology, a common method applied numerous times to <i>Cordyceps militaris</i>, helps extend its shelf life and preserve its nutrients. In this study, the physicochemical characteristics and antioxidant activities of <i>Cordyceps militaris</i> and the effects of sun drying (SD), freeze-drying (FD), hot air drying (HD), microwave drying (MD) (400 and 600 W), vacuum drying (VD), and heat pump drying (HPD) (40°C and 50°C) were investigated. FD and VD were most effective in preserving the color of <i>Cordyceps militaris</i>, with FD achieving the lowest moisture content and water activity, while HPD at 50°C resulted in the highest levels of both. In terms of bioactive compounds, FD produced the highest cordycepin content, SD yielded the highest adenosine content, and HD and VD maintained the highest levels of total phenolics. Additionally, FD was most effective in retaining flavonoids and carotenoids. For antioxidant activity, HD and VD led to the highest antioxidant levels in <i>Cordyceps militaris</i>.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9911661","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143836191","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}