Journal of Food Processing and Preservation最新文献

{"title":"Correction to “Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level”","authors":"","doi":"10.1155/jfpp/9876746","DOIUrl":"https://doi.org/10.1155/jfpp/9876746","url":null,"abstract":"<p>H. R. Birgani, N. Gilani, F. Bakhtari, and L. Jahangiry, “Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level,” <i>Journal of Food Processing and Preservation</i> 2025 (2025): 6397055, https://doi.org/10.1155/jfpp/6397055.</p><p>In the article titled “Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level,” there was an error in the Ethics Statement, where the ethics approval number was incorrectly stated as “IR.TBZMED.VCR.REC.1403.088.” The corrected Ethics Statement appears below:</p><p><b>Ethics Statement</b></p><p>The current study was approved (No. 73638) by the Committee of Ethics of Tabriz University of Medical Sciences (IR.TBZMED.REC.1403.074) and conducted according to the ethical norms and guidelines. The authors also confirmed that the ethical instructions were implemented in method.</p><p>We apologize for this error.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9876746","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146456","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 Plant-Based Milk Alternatives and Its Future Trends in the Middle East","authors":"Betelhem Abera Mengistu","doi":"10.1155/jfpp/2743414","DOIUrl":"https://doi.org/10.1155/jfpp/2743414","url":null,"abstract":"<p>The Middle East’s plant-based milk alternative (PBMA) market is projected to grow from $382.3 million in 2025 to $710.8 million by 2030, fueled by rising lactose intolerance (70% regional prevalence), environmental awareness, and religious dietary laws. Key drivers include halal certification demands (87% of Muslim consumers), kosher requirements in Jewish communities (prohibiting milk–meat mixing), and Eastern Orthodox Christian fasting traditions that periodically restrict dairy. Government initiatives like Saudi Arabia’s Vision 2030 and UAE’s 30% plant-based cafeteria mandate further accelerate adoption. The region leverages traditional ingredients like almonds, sesame, and dates through modern innovations: Saudi Arabia’s date-based milks, UAE’s shelf-stable technologies, and Qatar’s water-efficient aeroponic barley farming. Nutritionally, these alternatives address regional deficiencies—almond milk provides vitamin E, sesame milk offers bioavailable calcium/iron, and coconut milk delivers medium-chain triglycerides. Despite advantages, challenges include cultural dairy preferences, high costs (2× dairy prices in Saudi Arabia), and import dependence (90% of almonds). However, PBMAs show clear environmental benefits, using 90% less water and generating lower emissions than dairy. Future success depends on overcoming barriers through localized production, affordability improvements, and culturally adapted products that reconcile modern health trends with religious observance. The Middle East’s PBMA sector uniquely blends ancient food heritage with cutting-edge technology, positioning the region as a significant player in the global dairy alternatives market while addressing its distinct dietary, environmental, and religious landscape.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2743414","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146548","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":"Predictive Classification Model for Quality Grading and Maturity Detection of Dragon Fruit Using Fused Deep CNN Feature and Ensemble Learning","authors":"Sonal B. Nikam,&nbsp;Sudhir B. Lande,&nbsp;Vinay J. Nagalkar,&nbsp;G. C. Wakchaure,&nbsp;Paramasivam Suresh Kumar","doi":"10.1155/jfpp/6938071","DOIUrl":"https://doi.org/10.1155/jfpp/6938071","url":null,"abstract":"<p><b>Introduction:</b> Dragon fruit quality grading and maturity detection are crucial for ensuring market value and consumer satisfaction. The manual grading and maturity assessment of dragon fruit is a tedious, time-consuming task that often lacks consistency due to human subjectivity and environmental factors. Existing computer vision–based classification models rely on single deep learning architectures, which may not effectively capture the diverse features required for accurate quality assessment. Moreover, traditional machine learning classifiers struggle to generalize well when dealing with complex agricultural datasets containing variations in fruit texture, size, and lighting conditions.</p><p><b>Method:</b> This paper presents a predictive classification model that integrates fused deep convolutional neural network (CNN) features with ensemble learning to achieve high-accuracy classification. The proposed model extracts deep features from multiple pretrained CNN architectures, including VGG16 and Inception-ResNet-v2, and fuses them to enhance feature representation. These fused deep features were then classified using an ensemble of machine learning algorithms, including random forest (RF), gradient boosting (GB), and AdaBoost (AB).</p><p><b>Findings:</b> Experimental results on a benchmark dataset of dragon fruit images demonstrated that the proposed hybrid approach outperformed individual deep learning and machine learning models, achieving superior accuracy, precision, and recall in quality and maturity grade classification. RF achieved 99.99% accuracy in quality grading by classifying fresh versus defected fruits, while AB reached 99.69% accuracy in maturity detection, surpassing the performance of both RF and GB.</p><p><b>Conclusions:</b> The model effectively distinguished different maturity levels and quality grades, offering a robust and automated solution for dragon fruit quality assessment. Its high accuracy and adaptability support real-world deployment in smart farming and processing units, including in automated sorting and grading systems. This enables real-time, consistent, and accurate fruit classification, thereby reducing labor, minimizing human error, and improving supply chain efficiency.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6938071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145146549","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":"Exploring the Performance of Jackfruit Seed Starch and Protein Microcapsules as Probiotic Carrier Systems: Enhancing Viability, Shelf Life, and Gastrointestinal Resilience","authors":"Alice Singh,&nbsp;Tanya L. Swer,&nbsp;Lokesh Kumar,&nbsp;Ananya Rana,&nbsp;Neetu K. Taneja","doi":"10.1155/jfpp/9970101","DOIUrl":"https://doi.org/10.1155/jfpp/9970101","url":null,"abstract":"<p>Conventional encapsulating materials like maltodextrin, gelatin, casein, and synthetic polymers face challenges such as instability in gastric conditions, high costs, and ethical concerns. As sustainable alternatives, starch-based polymers and protein isolates offer superior protection, biocompatibility, and eco-friendliness. This study is aimed at supporting Sustainable Development Goals by utilizing jackfruit seed starch (JSS) and protein isolate (JSPI) for the microencapsulation of <i>Lactiplantibacillus plantarum</i>. The encapsulation efficiency ranged from 82.87% to 96%, also enhancing cell viability to 10¹¹–10⁹ CFU/g. SEM analysis confirmed the formation of microcapsules (7–30 <i>μ</i>m) without free cells. Thermal analysis showed endothermic peak temperatures of 78.4°C–87.5°C, indicating resilience to food processing conditions. Microencapsulation with JSS and JSPI improved probiotic survival up to 8 log CFU/g for 28 days and 7 log CFU/g in gastrointestinal conditions. These findings suggest that JSS and JSPI are promising, sustainable materials for probiotic microencapsulation in food applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9970101","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145172005","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":"Evaluating the Performance of Thin-Layer Drying Models in Predicting the Drying Behavior of Catfish Flesh Under Convective and Microwave Drying","authors":"Thomas Ansong Agyei,&nbsp;Shadrack kwadwo Amponsah,&nbsp;Joseph Oppong Akowuah,&nbsp;Ahmad Addo","doi":"10.1155/jfpp/2179898","DOIUrl":"https://doi.org/10.1155/jfpp/2179898","url":null,"abstract":"<p>The quick spoilage of fish, particularly in developing countries, results in significant postharvest losses, underscoring the need for effective preservation strategies. This study was aimed at analyzing the drying kinetics and mass transfer characteristics of African catfish (<i>Clarias gariepinus</i>) using different drying methods. The catfish fillets were dried at temperatures of 60°C, 75°C, and 90°C, as well as with microwave power levels of 540, 700, and 800 W. The experimental data were evaluated using various thin-layer drying models to identify the best fit for predicting drying behavior. Results showed that hot air drying (HAD) followed a single-phase falling rate period, whereas microwave drying (MD) demonstrated three distinct phases. Higher temperatures and increased microwave power significantly boosted the drying rate, reducing drying time. Furthermore, MD displayed a higher effective moisture diffusivity compared to HAD, indicating faster moisture removal. The energy requirement for HAD was greater (18.74 kJ/mol) than for MD (4.84 W/g). Among the tested models, the modified Henderson and Pabis and Midilli models best described the drying of oven-dried catfish, while the Henderson and Pabis, Page, and Midilli models were most accurate for microwave-dried samples. This research provides valuable insights into how different drying methods influence the drying behavior and moisture transfer of catfish fillets.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2179898","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145110933","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":"Enhanced Properties and Biological Activities of Heracleum persicum Extract via Nanoemulsification and Nanoencapsulation: Anti-Listeria Effects, Cytotoxicity, and Applications in Traditional Cheese","authors":"Iman Saffari,&nbsp;Reza Sharafati Chaleshtori,&nbsp;Hamed Mirzaei,&nbsp;Mohsen Taghizadeh","doi":"10.1155/jfpp/5727548","DOIUrl":"https://doi.org/10.1155/jfpp/5727548","url":null,"abstract":"<p>Active plant extracts such as <i>Heracleum persicum</i> can be incorporated into food products and pharmaceutical formulations using advanced techniques such as nanoemulsion and nanoencapsulation. This study is aimed at determining the size and morphology of nanoemulsions (NEHP) and nanoencapsulations (NCHP) of <i>H. persicum</i> hydroethanolic extract (HP) and evaluating their antibacterial and anticancer properties. Additionally, the effects of these formulations on the qualitative properties of traditional cheese during refrigerated storage were assessed. Results from dynamic light scattering (DLS) and transmission electron microscopy (TEM) revealed consistent particle characteristics. FTIR analysis indicated the presence of various functional groups in the biomolecules surrounding the nanoparticles. After 48 h, NEHP and HP (500 mg/mL) reduced the viability of cancer and normal cells by approximately 80% and 75%, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values ranged from 7.8 to 250 mg/mL and 15.6 to 500 mg/mL, respectively. At a 2× MIC concentration, NCHP exhibited the highest inhibition of biofilm formation by <i>Listeria monocytogenes</i> ATCC 7644 (LSTD) (72.5%) and a food isolate (LIFF) (70.3%). Incorporation of 2% NCHP into traditional cheese kept the total bacterial count (TBC) below 1.5 log CFU/g during storage. Furthermore, NCHP-coated samples exhibited the lowest levels of LSTD, LIFF, molds and yeasts, and coliforms. During storage, samples treated with 2% HP and 1% NEHP showed the lowest pH and titratable acidity (TA), respectively. The HP coating also improved the overall sensory acceptability of the cheese samples.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5727548","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145111019","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":"Optimization of Antioxidant Extraction From Moringa oleifera Seeds Using Response Surface Methodology: Phytochemical Analysis and DPPH Assay","authors":"Wubalem Dereje Geleta,&nbsp;Kinfe Beyene Gebru,&nbsp;Anmut Ayenew Dessie,&nbsp;Yusuf Ahmed Yusuf,&nbsp;Gebrihans Haile Gebrewbet,&nbsp;Bereket Tesfaye WoldeMichae","doi":"10.1155/jfpp/8210465","DOIUrl":"https://doi.org/10.1155/jfpp/8210465","url":null,"abstract":"<p><i>Moringa</i> oleifera, a medicinal tree native to Africa and Asia, has been utilized for centuries in traditional medicine to help treat a variety of diseases. This paper examines the optimization of the extraction process, characterization, and antioxidant activities of <i>Moringa oleifera</i> seeds. Using central composite design and response surface methodology, the study assessed temperature (25°C–60°C), extraction time (24–72 h), ethanol concentration (40%–80%), and yields (28%–39.4%). Optimal conditions were 42.5°C, 40% ethanol, and 35.5 h, yielding 35.2%. Additionally, physicochemical analysis revealed an acid value of 1.98 mg KOH/g and an iodine value of 83.02 mg/g. These values indicate low free fatty acid content and a high degree of unsaturation. The extracts also exhibited significant antioxidant activities compared to ascorbic acid, with an IC₅₀ of 15.80 mg/mL for the extract and 12.60 mg/mL for ascorbic acid, demonstrating strong reducing power. Fourier transform infrared spectroscopy identified key phytochemical functional groups, such as phenols, flavonoids, steroids, terpenoids, and polyphenols (tannins), all of which are linked to antioxidant activity. Gas chromatography–mass spectrometry analysis identified and quantified various bioactive compounds, including 9,12,15-octadecatrienoic acid, ethyl ester; <i>n</i>-hexadecanoic acid; hexadecanoic acid, ethyl ester; 2-hexadecen-1-ol, 3,7,11,15-tetramethyl-, acetate, [R-[R∗,R∗-(E)]]; 9,12,15-octadecatrienoic acid, ethyl ester, (Z,Z,Z); octadecanoic acid, ethyl ester; and oleic acid 3-(octadecyloxy) propyl ester. Additionally, the <i>p</i> <i>v</i><i>a</i><i>l</i><i>u</i><i>e</i> &lt; 0.0001 indicates high significance (0.01% noise chance), with an adjusted <i>R</i>² at 0.9992 and predicted <i>R</i>² at 0.9986. These compounds all contribute to the antioxidant capacity. These findings suggest that <i>Moringa oleifera</i> seed extracts are potent natural antioxidants, indicating their potential for developing functional health products or natural antioxidant formulations.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8210465","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101531","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":"Comparison of Watermelon, Banana, and Orange Peel Pectin-Based Edible Films: Shelf Life Improvement of Chilled Beef Thigh Meat","authors":"Fahimeh Bahrami,&nbsp;Behnaz Bazargani-Gilani,&nbsp;Atefeh Sharifirad","doi":"10.1155/jfpp/2602850","DOIUrl":"https://doi.org/10.1155/jfpp/2602850","url":null,"abstract":"<p>This study is aimed at the comparison of the pectin-based edible films (2%), resulting from watermelon (WMPP), banana (BPP), and orange peel (OPP), in the shelf life enhancement of beef thigh meat at 4^°C ± 1^°C during 9 days of storage period. After extracting pectin from the watermelon, banana, and orange peel, FTIR analysis and scanning electron microscope (SEM) images were used to identify the obtained pectin. Tensile strength, Young’s modulus, and elongation at break of OPP (0.56, 19.67 MPa, and 2.99%), BPP (0.56, 14.19 MPa, and 4.01%), and WMPP (0.45, 17.41 MPa, and 4.50%) films were evaluated. Additionally, the highest and lowest thickness belonged to the BPP (0.21 mm) and OPP (0.04 mm) films, respectively. Total viable count (TVC) of the wrapped beef thigh meat by WMPP, BPP, and OPP films was 6.86, 6.59, and 6.03 log CFU/g, respectively, while the control group reached 8.01 log CFU/g at the end of the storage period. The populations of psychrotrophic bacteria, Enterobacteriaceae, molds, and yeasts in the OPP treatment were the lowest (6.18, 5, and 3 log CFU/g) and BPP (6.88, 6.32, and 4.44 log CFU/g) and WMPP (7.12, 6.94, and 4.96 log CFU/g) groups were in the next ranks, respectively, on the ninth day. The lowest pH and total volatile basic nitrogen (TVB-N) content of the samples was related to the OPP (5.81, 16.3 mg N/100 g) followed by BPP (5.98, 21.5 mg N/100 g) and WMPP (6.11, 22.3 mg N/100 g) treatments at the end of the storage period. The coated meat with OPP film registered acceptable sensory (odor, color, and overall acceptability) scores (≥ 3) during the entire storage period compared to the other treatments. It is concluded that OPP film, along with its more suitable mechanical properties, could enhance the shelf life of beef thigh meat compared to the BPP and WMPP treatments.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2602850","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145101283","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":"Enhancing γ-Aminobutyric Acid (GABA) in Boza, a Fermented Turkish Beverage: Role of Monosodium Glutamate and Lactobacillus Strains","authors":"Zuhal Alkay,&nbsp;Yunus Emre Tuncil,&nbsp;Muhammed Zeki Durak,&nbsp;Mustafa Tahsin Yilmaz,&nbsp;Enes Dertli","doi":"10.1155/jfpp/7139222","DOIUrl":"https://doi.org/10.1155/jfpp/7139222","url":null,"abstract":"<p><b>Research Background:</b> Enrichment of fermented foods with <i>γ</i>-aminobutyric acid (GABA) is one of the recent strategies to obtain novel functional foods, and this fermentation process is led by GABA producer suitable lactic acid bacteria strains. Adaptation of high GABA-producing LAB strains to the fermentation environments is key, and boza, a cereal-based fermented beverage, might be a suitable environment to obtain physiologically relevant levels of GABA.</p><p><b>Experimental Approach:</b> The objective of this study is to investigate the effect of monosodium glutamate (MSG)–induced in situ production of GABA on physicochemical, microbiological, viscoelastic, and sensory characteristics of boza at different fermentation (0, 24, 48, and 72 h) and storage (1, 3, 6, and 9 days) times, utilizing GABA-producing sourdough isolates: <i>Lactiplantibacillus plantarum</i> SD30 and <i>Levilactobacillus brevis</i> SD48 strains.</p><p><b>Results and Conclusions:</b> Boza samples supplemented with MSG showed higher counts of lactic acid bacteria. MSG addition significantly induced GABA production in boza; moreover, the addition of MSG to boza, combined with fermentation by <i>L. plantarum SD30</i>, yielded the maximum amount of GABA, reaching 0.13 mg/mL. The MSG-induced production of GABA in boza significantly increased both elastic (<i>G</i>^′) and viscous (<i>G</i>^″) properties. Glucose and fructose amounts were lower in samples added with MSG, suggesting that MSG addition might have utilized glucose and fructose by the strains. Boza samples added with MSG received higher scores, which could be attributed to the impact of MSG on taste perception in boza.</p><p><b>Novelty and Scientific Contribution:</b> This study highlights the potential of MSG-induced in situ GABA production by two LAB strains as starter cultures for the production of boza with improved viscoelastic and sensory properties.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7139222","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145021971","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":"Effect of Shallot’s Pretreatment Methods on the Functional Properties of Shallot–Wheat Flour Blends and Quality of their Biscuits","authors":"Kazeem Koledoye Olatoye,&nbsp;Kehinde Peter Alabi,&nbsp;Oluwatobi Ibukun Adeyemo,&nbsp;Adetunji Ismael Lawal,&nbsp;Sekinat Aderonke Jimoh","doi":"10.1155/jfpp/3998593","DOIUrl":"https://doi.org/10.1155/jfpp/3998593","url":null,"abstract":"<p>Shallots are rich in bioactive compounds and antioxidants. They are, however, susceptible to quality loss during food pretreatments, thereby making careful selection of their pretreatment technique very imperative. This study investigated the influence of shallot powder pretreatment methods (blanching, soaking, and no treatment) on the functional properties of shallot–wheat flour blends and attributes of their biscuits. Pretreated and dried shallot powder was incorporated at 6 g per 100 g of wheat flour in the biscuit recipe. A control sample was prepared from 100% wheat flour. Functional properties (water absorption capacity [WAC], oil absorption capacity [OAC], swelling capacity [SC], and bulk density [BD]) of the flour blends were evaluated. Chemical and physicochemical characteristics of biscuits from various blends were determined using standard methods. A nine-point hedonic scale was used to evaluate the sensory properties of the biscuits using 50 panelists. Data were analyzed using ANOVA at <i>α</i>_0.05. Blanched shallot–wheat flour sample demonstrated the highest WAC (79.00%) and OAC (90.67%), indicating enhanced hydration and emulsification potential. Results of the proximate analysis showed that biscuits containing shallot powder, particularly those prepared with blanched pretreatment, exhibited increased levels of protein (15.67%), fat (10.33%), and ash (4.00%) compared to the control. Mineral analysis results revealed elevated concentrations of iron (10.60 mg/100 g), potassium (340.78 mg/100 g), and phosphorus (425.98 mg/100 g) in pretreated shallot-supplemented biscuits. Vitamins A, C, and E were also significantly improved, with the highest values in the samples supplemented with shallot pretreated by blanching and soaking. The highest antioxidant potentials of the biscuits, as measured by FRAP and total antioxidant capacity, were found in pretreated shallot-supplemented samples. Samples of biscuits supplemented with shallots were within acceptable ranges for taste, aroma, and crispiness, though the control biscuit received the highest overall sensory score. The findings indicate that shallot powder, particularly when blanched prior to application, can serve as a functional ingredient to improve the nutritional quality of baked products without adversely affecting consumer acceptability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3998593","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012704","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}