Journal of Food Processing and Preservation最新文献

{"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}

{"title":"Rapid Detection System of Paddy Impurities Based on Machine Vision","authors":"Haoran Ma,&nbsp;Guochuan Zhao,&nbsp;Bei Peng,&nbsp;Bo Chen,&nbsp;Yun Rong,&nbsp;Yibo Li","doi":"10.1155/jfpp/2338160","DOIUrl":"https://doi.org/10.1155/jfpp/2338160","url":null,"abstract":"<p>Aiming at the problems of poor imaging effect and low impurity classification accuracy of existing paddy quality detection systems, we propose a rapid paddy impurity detection system based on machine vision. The system consists of an image acquisition subsystem and an impurity classification subsystem, which aim to accurately evaluate the quality of paddy grains. The image acquisition subsystem is composed of a multi-degree-of-freedom manipulator, a flexible vibrating disc, an industrial camera, a light source, and an embedded computing platform. The multisensor fusion technology is used to realize the two-dimensional imaging of the target paddy. Moreover, the impurity classification subsystem innovatively adopts the feature extraction method based on convolutional neural network to realize the fast and accurate classification of paddy impurity images. To balance the classification accuracy and computational complexity, we use GhostNet as the backbone network for efficient high-dimensional semantic feature extraction from paddy images. Furthermore, the visual attention mechanism and multiscale feature aggregation strategy are introduced to enhance the extracted features and improve the accuracy of impurity classification. The image acquisition subsystem collects 256 raw images with a resolution of 5120 × 5120. After image preprocessing, a total of 5000 paddy image blocks are obtained, and each block has different resolutions. These image blocks include lesion paddy images, moldy paddy images, sprout paddy images, immature paddy images, and normal paddy images. The trained impurity classification model achieves 83.64% precision, 83.60% recall, 83.54% <i>F</i>1 score, and 93.44% accuracy. These results not only show the efficiency and accuracy of the system in practical applications but also provide important reference value for future research and application in a wider range of agricultural detection fields.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2338160","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145012634","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":"Emerging Nonthermal Technologies for Allergen Reduction in Foods: A Systematic Review","authors":"Umair Zahid,&nbsp;Waqas Ashraf,&nbsp;Khubaib Ali,&nbsp;Sobia Niazi,&nbsp;Muhammad Waheed Iqbal,&nbsp; Nisha,&nbsp;Sadaf Mustafa,&nbsp;Tehmina Naseem,&nbsp;Muhammad Adnan Nasir,&nbsp;Muhammad Shoaib,&nbsp;Husnain Raza,&nbsp;Mohammed Abdalla,&nbsp;Imran Mahmood Khan","doi":"10.1155/jfpp/3503385","DOIUrl":"https://doi.org/10.1155/jfpp/3503385","url":null,"abstract":"<p>Food allergies are one of the globally recognized public health concerns due to developments in food production and processing technology. It is difficult to prevent the intake of food allergens due to the complex nature of food products. Food researchers are striving to find innovative techniques to remove allergy-causing agents and produce nonallergenic food products. The prime objective of this study was to assemble the latest information to produce hypoallergenic food with the help of emerging technologies including irradiation, high-pressure processing (HPP), pulsed ultraviolet light (PUL), pulsed electric fields (PEFs), cold plasma, ultrasound, and their combination. Classification of food allergy, epitope description, identification method, and clinical manifestations are also presented. Studies showed that processing technologies reduce allergenicity while retaining the sensory and nutritional integrity of food products. The effectiveness of each method appears to be highly dependent on the specific food matrix, the type of allergen, and the processing parameters used. Among the technologies discussed, cold plasma, HPP, and ultrasound demonstrated the most significant reduction in food allergenicity, while irradiation and PEF were less effective. Notably, combining multiple nonthermal technologies emerged as the most promising strategy to develop hypoallergenic foods with minimal compromise to quality. We anticipate that these findings will provide a thorough understanding of food allergy mechanisms in reducing food immunoreactivity and an approach for better industrial application.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3503385","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144915023","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":"Dynamic Changes in Physicochemical Properties, Qualities, and Microbiota of Cooked Ma Bamboo Shoots (Dendrocalamus latiflorus Munro) During Natural Fermentation","authors":"Jixiang Xu,&nbsp;Guixing Zhong,&nbsp;Hong Zhu","doi":"10.1155/jfpp/6660015","DOIUrl":"https://doi.org/10.1155/jfpp/6660015","url":null,"abstract":"<p>This study systematically investigated the physicochemical characteristics, quality attributes, and microbial community dynamics of Ma bamboo shoots (<i>Dendrocalamus latiflorus</i> Munro) during natural fermentation following thermal treatment. The results indicated a gradual decrease in protein, soluble sugars, vitamin C, total pectin, water-soluble pectin, total amino acids, and pH over the course of fermentation. Notably, threonine was detected on the fifth day, and the accumulation of organic acids such as lactic acid and succinic acid contributed to the development of a characteristic sour flavor in the fermented shoots. In terms of quality attributes, the fermented Ma bamboo shoots exhibited a dark yellow–green coloration. Morphological alterations and partial damage to thin-walled cells were associated with significant reductions in hardness and cohesiveness. Microbial analysis revealed that the genus <i>Lactobacillus</i> became predominant, accounting for 92% of the bacterial population by the seventh day of fermentation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6660015","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144881360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the Performance of Activated Carbon on the Quality and Sensory Characteristics of vannamei Shrimp Marinade","authors":"Parisa Motie,&nbsp;Nargess Mooraki,&nbsp;Masoud Honarvar","doi":"10.1155/jfpp/9947713","DOIUrl":"https://doi.org/10.1155/jfpp/9947713","url":null,"abstract":"<p><b>Background:</b> Marinating is a common method to improve the sensory quality and shelf life of seafood, but novel methods are needed to enhance product appeal. The food industry is increasingly using activated charcoal for its perceived health benefits. Additionally, black color in food has gained popularity as a key trend. This study investigated the effect of activated carbon (AC) on the quality and sensory characteristics of marinated shrimp fillets of <i>Penaeus vannamei.</i> Four experimental groups, control (0% AC), T1 (5% AC), T2 (10% AC), and T3 (15% AC), were stored for 10 days at 4°C. Significant changes (<i>p</i> &lt; 0.05) were observed in crude protein, moisture, TVB-N, peroxide, salt, and ash, as well as aerobic and psychrophilic bacterial counts.</p><p><b>Results:</b> Principal component analysis (PCA) and product characterization analysis highlighted the effectiveness of incorporating 15% AV and a 5-day cold storage period in enhancing the flavor, texture, and overall acceptability of the fillets. Extending the storage duration to 10 days was found to be less than ideal due to the emergence of off-odor, though AV had a positive effect on reducing peroxide and TVB-N levels, as well as inhibiting pH elevation and bacterial growth. PCA and sensory evaluation with a 9-point hedonic scale showed that 15% AC significantly improved flavor, texture, and overall acceptability after 5 days of storage. However, storage up to 10 days caused unpleasant odors, although AC reduced peroxide, TVB-N, and bacterial growth.</p><p><b>Conclusion:</b> Therefore, it is recommended to use 15% AC in the marinade solution for a maximum of 5 days.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9947713","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144888360","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":"Solar Dryer for Drying Cabbage in Single and Multilayers","authors":"Sumaiya Fardouse Mimmi,&nbsp;Chayan Kumer Saha,&nbsp;Tanjima Akter,&nbsp;Mahjabin Kabir,&nbsp;Mst. Lucky Khatun","doi":"10.1155/jfpp/6677702","DOIUrl":"https://doi.org/10.1155/jfpp/6677702","url":null,"abstract":"<p>Solar drying is an easy and environmentally friendly way of food preservation. The use of a solar dryer for multicrop may also make this technology cost-effective. In fact, the performance evaluation of a solar dryer for different fruits and vegetables promotes the usability of a dryer for crops. Hence, in this study, a newly developed natural convection solar dryer has been evaluated for drying cabbage. Cabbage samples were pretreated with a brine solution (with 5% [<i>w</i>/<i>w</i>] NaCl) followed by blanching. Pretreated samples were dried both in the dryer and open sun. Control samples were also dried in the solar dryer and open sun. The cabbage was dried in single and multilayer arrangements, maintaining thin layer drying thickness. Temperature distribution in and outside of the dryer was also investigated during the experiment, both spatially and temporally. The acceptability of dried cabbage was checked using a 9-point hedonic scale test. The experimental value of the moisture ratio was fitted with four different thin layer drying models—Newton, Page, modified Page, and Henderson. The drying air temperature consistently exceeded the ambient temperature by approximately 1°C–35°C, depending on the intensity of solar radiation. Drying efficiency for single-layer and multilayer arrangements were 25.25% and 43.57%, respectively. Hence, multilayer drying of cabbage in the dryer can be an effective means of drying with higher efficiency. From the acceptability test, it was found that solar dried pretreated cabbage was mostly liked. The best fitted model was the Page model for both single and multilayer drying. Performance evaluation for multilayer drying of other fruits and vegetables might increase this dryer’s usability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6677702","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861769","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":"Structural Characterization, Encapsulation, and Controlled Release of Camel Milk–Derived Lactoferrin in a Chewing Gum Matrix for Oral Health Applications","authors":"Sahar Akhavan-Mahdavi,&nbsp;Shima Nikkhou,&nbsp;Hadiseh Bagheri,&nbsp;Zahra Alam","doi":"10.1155/jfpp/1616384","DOIUrl":"https://doi.org/10.1155/jfpp/1616384","url":null,"abstract":"<p>This study investigates the structural characterization, encapsulation, and controlled release of camel milk–derived lactoferrin in a chewing gum matrix for oral health applications. Lactoferrin was purified from camel milk with &gt; 95% purity (80 kDa) using ion exchange chromatography and SDS-PAGE, and its structure was confirmed via FTIR (Amide I at 1645 cm⁻¹ and Amide II at 1541 cm⁻¹), CD (<i>α</i>-helical content), and DSC (<i>T</i>_m = 80^°C). Encapsulation in maltodextrin and gum Arabic via spray-drying achieved 85% efficiency, preserving lactoferrin’s amorphous morphology (XRD, ~20° 2<i>θ</i>) and uniform 5–10-<i>μ</i>m microparticles (SEM). <i>In vitro</i> release studies in artificial saliva demonstrated a sustained 80% release over 180 min (Fickian diffusion, <i>n</i> = 0.45), supporting prolonged oral delivery. Lactoferrin exhibited potent antimicrobial activity against <i>Streptococcus mutans</i> (MIC = 100 <i>μ</i>g/mL, MBC = 200 <i>μ</i>g/mL) and <i>Candida albicans</i> (MIC = 50 <i>μ</i>g/mL, 60% biofilm reduction), alongside significant antioxidant activity (reducing power = 0.65, 75% DPPH scavenging). Rheological analysis ensured a stable, elastic matrix (<i>G</i>^′ = 150 ± 10 kPa), while sensory evaluation indicated high acceptance (7.5–7.9/9 for 2%–3% lactoferrin), with taste differences not significantly affecting preference compared to the control. These results confirm the chewing gum’s bioactive potential for oral health, thus highlighting its role as a delivery system to combat oral infections and oxidative stress, with future commercial prospects subject to regulatory approval. Further studies are needed to assess in vivo efficacy and long-term stability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1616384","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144861811","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}