Journal of Food Processing and Preservation最新文献

{"title":"Antifungal Activity of Powder Blends of Eremomastax speciosa, Moringa oleifera, and Senna alata Against Digestive Candidiasis","authors":"Rosine Josépha Zang Nguele,&nbsp;Julien Armel Assiéné Agamou,&nbsp;William Djeukeu Asongni,&nbsp;Damase Serge Assiéné Oyong,&nbsp;Sidonie Béatrice Kenmogne,&nbsp;Simplice Chimi Fotso,&nbsp;Mariana I. Soloveeva,&nbsp;Kuzmina Sargylana Semenovna,&nbsp;Evariste Fongnzossie Fedoung,&nbsp;Flavien Aristide Alfred Toze","doi":"10.1155/jfpp/6845401","DOIUrl":"https://doi.org/10.1155/jfpp/6845401","url":null,"abstract":"<p>Fungal infections (candidiasis) are responsible for approximately 5% of the diseases observed worldwide. The treatment of these candidiasis involves the administration of antifungals such as fluconazole most often as monotherapy. The antifungal activities of blends of extracts from the leaf powders of <i>Eremomastax speciosa</i> (<i>ES</i>), <i>Moringa oleifera</i> (<i>MO</i>), and <i>Senna alata</i> (<i>SA</i>), have been scarcely investigated. This study evaluated the <i>in vitro</i> antifungal activity of blends of leaf powder extracts from ES, MO, and SA against yeasts responsible for digestive mycoses. All the extracts are rich in bioactive compounds whose structures include oxygenated and hydroxylated groups and carbonyl and nitrogen groups. The SA extracts had the highest total polyphenol content (25.02 ± 0.08 mg EGA/100 g DM), total flavonoid content (60.48 ± 0.27 mg EQ/100 g DM), and condensed tannin content (5.31 ± 0.25 mg EC/100 g DM). Several blends (M4, M10, etc.) have significant antifungal effects on <i>Candida albicans</i>, <i>Candida krusei</i>, and <i>Candida parapsilosis</i> with minimum inhibitory concentrations (MICs) and minimum fungicidal concentrations (MFCs) of 125 and 250 <i>μ</i>g/mL, respectively. All of these compounds have fungicidal effects (MFC/MIC = 2). Quercetin 3-O-(6 ^″-acetyl glucoside) appears to be the main bioactive compound responsible for the fungicidal antifungal activities. Only the M10 blend presented a broader spectrum of action than the other blends and fluconazole. The M10 blend had the best antifungal activity and can serve as a basis for in-depth studies to develop a drug based on these three plants in the fight against digestive mycoses associated with the <i>Candida</i> genus.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6845401","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144482376","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":"High Inhibitory Effect of 2-Nitrobenzaldehyde on the Photodegradation of Erythrocytes, the Production of Singlet Oxygen, and Meat Color Change","authors":"Mahdi Hajimohammadi,&nbsp;Samaneh Moradi","doi":"10.1155/jfpp/8039409","DOIUrl":"https://doi.org/10.1155/jfpp/8039409","url":null,"abstract":"<p>In this study, 2-nitrobenzaldehyde as a protection agent strongly and influentially blocked singlet oxygen generation and consequently meat color change and erythrocyte photodegradation. The preservation rate of the sheep erythrocyte model and the maintenance of the photosensitizer in the presence of sodium azide (NaN₃) as a recognized scavenger of singlet oxygen, 2-nitrobenzaldehyde, and 3-nitrobenzaldehyde were decreased in the order of 2-nitrobenzaldehyde &gt; NaN₃ &gt; 3-nitrobenzaldehyde. Also, the results from proton nuclear magnetic resonance (¹H NMR) declared that the coating of erythrocytes with 2-nitrobenzaldehyde resulted in a reduction of photooxidation by 27.6%. Conversely, the scavenging of singlet oxygen after 5 min of irradiation within the visible spectrum range, when 2-nitrobenzaldehyde was present, was reduced to 41.5%. Similarly, the results of spectroscopic reflectometry indicated that 2-nitrobenzaldehyde has a high deterrent effect on sheep meat photodiscoloration. The results of this study is valuable for the preservation of meat and food products against photoirradiation and are applicable in packaging industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8039409","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144482288","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":"Utilization of Mango Peel Dietary Fiber to Enhance the Nutritional, Physical, and Sensory Properties of Biscuits","authors":"Murad Parvez,&nbsp;S. M. Shamiul Alam,&nbsp;Md. Suman Rana,&nbsp;B. M. Khaled,&nbsp;Md. Saifullah,&nbsp;Ishrat Jahan,&nbsp;Md. Anisur Rahman Mazumder","doi":"10.1155/jfpp/5553024","DOIUrl":"https://doi.org/10.1155/jfpp/5553024","url":null,"abstract":"<p>This study investigated the incorporation of mango peel dietary fiber (MPDF) extracted from two Bangladeshi mango varieties (Himsagar and Amrapali) into biscuit formulations to enhance nutritional quality and reduce agrowaste. Both the mango peels were analyzed for physicochemical properties, where Amrapali peels exhibited higher dietary fiber (9.15%) and oil absorption index (5.76–5.83 g/g), while Himsagar peels had higher protein content (3.7% vs. 3.5%) and a higher phenolic content (23.06 mg GAE/g). The crude fiber extracted from both varieties contained 46.52%–47.15% total fiber, with insoluble and soluble fractions of 28.02%–28.27% and 18.46%–18.88%, respectively. Both the MPDF exhibited similar morphologies such as complete, rough, porous, and loosened structures. Biscuits were prepared with 0%, 2%, 4%, 6%, and 8% MPDF substitution and analyzed for nutritional, physical, textural, and sensory attributes. Results showed a significant increase in crude fiber content (from 1.79% to 5.74%) and moisture content (from 7.48% to 9.93%) with increasing MPDF levels (<i>p</i> &lt; 0.05). Conversely, protein, fat, and ash contents decreased significantly (<i>p</i> &lt; 0.05). Firmness, stickiness, and strength of the biscuit dough were decreased significantly among the samples that indicating the dough became softer compared to control. Total phenolic content and antioxidant activity increased markedly, reaching 12.30 mg GAE/g at 8% MPDF. Hardness of biscuits increased as MPDF concentration rose from 2% to 8% in the biscuit samples. In addition, with the elevated levels of MPDF supplementation, there was a decrease in brightness, redness, and yellowness of biscuits. Biscuits with up to 6% MPDF maintained favorable sensory attributes while offering significantly increased dietary fiber and antioxidant content (<i>p</i> &lt; 0.05). The findings demonstrate the potential of MPDF as a sustainable, functional ingredient in bakery products, with 6% supplementation identified as the optimal level for balancing enhanced nutrition and consumer acceptability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5553024","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473234","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":"Nutritional Labeling of Sugar-Sweetened Beverages: A Survey at the Community Level","authors":"Hosna Rashidi Birgani,&nbsp;Neda Gilani,&nbsp;Fatemeh Bakhtari,&nbsp;Leila Jahangiry","doi":"10.1155/jfpp/6397055","DOIUrl":"https://doi.org/10.1155/jfpp/6397055","url":null,"abstract":"<p><b>Background:</b> Given that compliance with the guidelines and instructions for displaying nutritional color coding on food products is mandatory in Iran and the goal of this is to assist consumers in identifying the nutritional characteristics of a product so they can make informed choices based on their physical condition and personal needs, the purpose of this study was to examine the labeling of sweetened beverages in the community.</p><p><b>Methods:</b> This cross-sectional study was conducted in the city of Tabriz. In this research, 462 sugar-sweetened beverages were examined using a researcher-made checklist.</p><p><b>Results:</b> The study examined 462 sugar-sweetened beverages, revealing that fruit drinks comprised 43.3% of the selection, while sports drinks were only 7%. A total of 99.8% of products included nutritional indicators, but 2.5% displayed mismatches between sugar content and color indicators. Additionally, 85.9% of labels were clear and legible, with 74.7% appropriately sized for the product.</p><p><b>Conclusion:</b> The study highlights significant compliance with nutritional labeling guidelines among sugar-sweetened beverages in Tabriz, particularly regarding the presence of essential information. However, discrepancies in color coding for sugar content and issues with label visibility and placement indicate areas for improvement. To enhance consumer awareness and understanding, it is crucial to address these discrepancies and ensure that nutritional labels are both informative and easily accessible.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6397055","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144367317","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 ι-Carrageenan on Mechanical and Swelling Properties of Heat-Induced WPI Gel","authors":"Azadeh Sayadi,&nbsp;Aram Bostan,&nbsp;Rassoul Kadkhodaee,&nbsp;Davood Zaeim,&nbsp;Hujun Xie","doi":"10.1155/jfpp/9691664","DOIUrl":"https://doi.org/10.1155/jfpp/9691664","url":null,"abstract":"<p>The effect of <i>ι</i>-carrageenan (<i>ι</i>-CG) on the rheological, textural, microstructural, and chemical properties of whey protein isolate (WPI) gel was studied. Gel formulations (12 or 15% total solid (TS)) containing 0, 0.2, and 0.4 wt.% <i>ι</i>-CG were prepared by heating method. Puncture tests demonstrated that both increasing the total biopolymer concentration (from 12 to 15 wt.%) and incorporating <i>ι</i>-CG enhanced the rigidity of the gels. The gel strength was also increased from 0.09 N in the 12% WPI control sample to 2.06 N in the gel composed of 14.6% WPI and 0.4% <i>ι</i>-CG. Normalized stress relaxation data indicated that the addition of <i>ι</i>-CG raised the magnitude of both <i>k</i>₁ and <i>k</i>₂ parameters. On the other hand, incrementing the total biopolymer and <i>ι</i>-CG concentration decreased swelling of the gels, although gel fraction did not change significantly. A rise in storage modulus (<i>G</i>^′) and a fall in time and temperature of gelation were observed for all samples by increasing the total biopolymer and <i>ι</i>-CG concentration. SEM images revealed that augmenting the <i>ι</i>-CG content led to the formation of larger pores with thicker walls in the gel network. FTIR spectra showed changes in the intensity of amide groups and conformational transition of WPI due to mixing with <i>ι</i>-CG.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9691664","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144473124","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":"Effects of Acid Electrolytic Water Treatment on the Storability, Quality Attributes, and Metabolism of Reactive Oxygen Species of Citrus × Tangelo Fruit During Storage","authors":"Ying Ji,&nbsp;Jie-Qiong Wang,&nbsp;Hua-Ming Huang,&nbsp;Jing-Yi Huang,&nbsp;Yan-Hong Ma","doi":"10.1155/jfpp/6499498","DOIUrl":"https://doi.org/10.1155/jfpp/6499498","url":null,"abstract":"<p>The effects of acid electrolyzed water (AEW) treatment on the storage quality and metabolism of reactive oxygen species (ROS) in Citrus × tangelo (tangelo) were investigated. AEW-treated tangelos had a lower risk of decay, a higher proportion of consumer-acceptable fruit, higher total soluble solids (TSS) and titratable acidity (TA) than untreated control fruit. During storage, AEW treatment decreased the cellular respiration rate and ameliorated the increase in cell membrane permeability, decreased superoxide anion radical (O₂^–•) production, the malondialdehyde (MDA) and hydrogen peroxide (H₂O₂) concentrations, and increased the activity of superoxide dismutase (SOD), catalase (CAT) and ascorbic acid peroxidase (APX). AEW treatment increased the concentrations of the endogenous antioxidant ascorbic acid (AsA) and glutathione (GSH). It appeared that AEW inhibited membrane lipid peroxidation by increasing the ROS scavenging rate and decreasing ROS; overall, AEW treatment was effective in maintaining the quality and storability of postharvest tangelos.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6499498","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144339645","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":"Ameliorative Effects of Rice Bran: Bridging Research Gaps and Emerging Trends","authors":"Muhammad Tayyab Arshad,&nbsp;Ali Ikram,&nbsp;Sammra Maqsood,&nbsp;Kodjo Théodore Gnedeka","doi":"10.1155/jfpp/1789354","DOIUrl":"https://doi.org/10.1155/jfpp/1789354","url":null,"abstract":"<p>Rice bran (RB) contains extraordinary nutritional value and bioactive compounds, which are by-products of rice refining and have attracted significant attention over the past few years. In this review, the potential for augmenting human health and well-being with RB is examined in detail. As per nutritional content of RB, it is a rich source of essential constituents such as dietary fibers, vitamins, and minerals. Moreover, the bioactive composites in RB comprise polyphenols, phytosterols, and antioxidants, which have been comprehensively studied for their therapeutic applications. Scientific indications support the idea that RB can prevent inflammation, diabetes, cardiovascular disease, and other related health problems. This article also covers the new investigation regarding the influence of RB on gut health, mainly its prebiotic properties and altering gut microbiota activities.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1789354","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144336078","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 Anthocyanin-Enriched Pastilles Using Aerogels From Eggplant Skin Extracts","authors":"Zahra Mohammadi,&nbsp;Shima Nikkhou,&nbsp;Vahideh Sarabi-Aghdam,&nbsp;Nasrin Choobkar,&nbsp;Sahar Akhavan-Mahdavi","doi":"10.1155/jfpp/9952019","DOIUrl":"https://doi.org/10.1155/jfpp/9952019","url":null,"abstract":"<p>This study investigates the development of anthocyanin-enriched pastilles using aerogels derived from eggplant skin extracts as natural colorants and functional ingredients. Anthocyanins were extracted via an ultrasound-assisted ethanol–based method, stabilized within sodium alginate–based aerogels through supercritical CO₂ drying, and incorporated into pastilles. The aerogel-stabilized anthocyanin pastilles demonstrated significantly higher antioxidant activity (75.4 ± 3.1<i>%</i> DPPH inhibition) compared to those with synthetic colorant (carmoisine) (45.3 ± 2.1<i>%</i>) or nonstabilized anthocyanins (61.7 ± 3.2<i>%</i>). Enhanced structural properties were observed, with storage modulus (G’) values reaching 1600 ± 60 Pa, compared to 1200 ± 40 Pa for synthetic colorant pastilles. Sensory evaluations highlighted superior overall acceptability for aerogel-stabilized pastilles (4.7 ± 0.1 on a 5-point scale) over carmoisine (3.6 ± 0.2). These properties enable practical applications in functional confectionery, snacks, and beverages, delivering vibrant natural color and antioxidant health benefits while valorizing eggplant skin waste for sustainable food systems. These results demonstrate that aerogels significantly improve the stability, functionality, and sensory appeal of anthocyanins, offering a sustainable and consumer-preferred alternative for confectionery products for ecofriendly, bioactive-enriched food products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9952019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144323644","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":"Optimizing Beverage Production: The Role of Fluid Dynamics in Microbial Fermentation","authors":"Zainab T. Al-Sharify,&nbsp;Helen Onyeaka,&nbsp;Noor T. Al-Sharify,&nbsp;Talib A. AL-Sharify,&nbsp;Noor M. Al-Dabooni,&nbsp;Zinah Amer Idrees Alshrefy,&nbsp;Phemelo Tamasiga,&nbsp;Adenike A. Akinsemolu","doi":"10.1155/jfpp/8811731","DOIUrl":"https://doi.org/10.1155/jfpp/8811731","url":null,"abstract":"<p>Microbial fermentation is one of the fundamental aspects of beverage production which is intricately intertwined with fluid dynamics governing nutrient distributions, microbial activity, and the efficiency of the entire system. This review is aimed at exploring the dynamics between fluid flow and microbial fermentation processes, thereby speculating how flow patterns, temperature regulation, and bioreactor designs together influence fermentation processes. It further pointed out new ways by which computational fluid dynamics (CFD), automation, and real-time monitoring bring radical changes in the optimization of fermentation efficiency, improvement of quality products, and sustainability. Key advancements in reactor design and fluid control are critically assessed and provide scalable solutions toward lowering energy consumption and improving consistency levels in production. This study connects different disciplines, such as microbiology and engineering, while also emphasizing the importance of precision fermentation aided by AI-driven fluid management in tackling challenges within industries, ranging from high implementation costs to multidisciplinary expertise. It provides a roadmap that links beverage production and environmental quality standards for scalability and sustainability for the industry, by integrating innovative biotechnological and engineering approaches. The findings of this study would deepen the understanding of fluid–microbial interactions and form a basis for future research on optimizing varied fermentation processes in beverage applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8811731","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144315094","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":"Effects of Blanching and Gamma Irradiation on Jerusalem Artichoke (Helianthus tuberosus L.) Powder Properties","authors":"Tikumporn Ninprapai,&nbsp;Sirilak Chookaew,&nbsp;Weerachet Jittanit,&nbsp;Krittiya Khuenpet","doi":"10.1155/jfpp/3373458","DOIUrl":"https://doi.org/10.1155/jfpp/3373458","url":null,"abstract":"<p>Jerusalem artichoke powder (JAP) is a natural source of inulin but presents limited hydration and adsorption properties, highlighting the need for improved processing methods to enhance functional food applications. This study evaluated the effects of thermal pretreatment (blanching at 100°C for 2 min; B) combined with gamma irradiation (0–10 kGy; IR) on the functional and structural properties of JAP. Samples were assessed for hydration capacity, glucose adsorption, antioxidant activity, carbohydrate content, and molecular structure using FTIR and ¹H NMR spectroscopy. The treatment combining blanching and irradiation at 2.5 kGy (B-IR2.5) produced the most significant improvements, with water holding capacity increasing to 11.8 g/g, swelling capacity to 17.8 g/g, and glucose adsorption reaching 148 mmol/g. Antioxidant activity also improved, with total phenolic content rising to 60 mg GAE/g in nonblanched samples irradiated at 7.5 kGy (NB-IR7.5). Protein and total dietary fiber contents increased to 11.94 and 28.6 g/100 g, respectively, while reducing sugar and inulin contents were reduced due to thermal degradation. FTIR analysis revealed stronger signals in hydroxyl and glycosidic bond regions, while ¹H NMR spectra of B-IR and NB-IR at 2.5 kGy showed reduced signal complexity and patterns similar to those of commercial short-chain inulin. An optimized combination of blanching and low-dose gamma irradiation enhances key functional and structural attributes of JAP, making it suitable as an alternative dietary fiber source in functional food applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3373458","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308781","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}