Journal of Food Processing and Preservation最新文献

{"title":"Upgrading Extrusion Process for the Production of Croutons: Optimization and Quality Characteristics","authors":"Preethi Rokalla,&nbsp;Praveen Kumar Dikkala,&nbsp;Bobade Hanuman Pandurangrao,&nbsp;Kandi Sridhar,&nbsp;Baljit Singh,&nbsp;Minaxi Sharma","doi":"10.1155/jfpp/5362045","DOIUrl":"https://doi.org/10.1155/jfpp/5362045","url":null,"abstract":"<p>The present study is aimed at standardizing extrusion conditions for producing croutons from whole wheat. Wheat grits, the raw material, were analyzed for their physicochemical characteristics. A central composite rotatable design (CCRD) within response surface methodology (RSM) was employed to design experiments and examine the effects of various independent variables on the dependent variables. The selected range for independent variables included feed moisture (16%–20% on a dry basis), screw speed (400–550 rpm), and temperature (130°C–170°C). No interactions were found between the independent variables and the dependent variables: specific mechanical energy (SME), expansion ratio (ER), bulk density (BD), water absorption index (WAI), and water solubility index (WSI). Feed moisture negatively affected SME, ER, WAI, and WSI while positively influencing BD. Screw speed displayed a contradictory relationship with feed moisture. Temperature had an inverse relationship with SME and BD but was directly proportional to ER, WAI, and WSI. From the overlay plots, the optimized parameters obtained from the extrusion experiments were a feed moisture of 18.9%–20%, screw speed of 400–550 rpm, and a temperature of 150°C. These optimized extrusion parameters provide a balanced approach for achieving desirable crouton quality. The findings contribute to the advancement of extrusion technology for whole wheat-based snack products and can serve as a reference for further research and industrial applications.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5362045","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171636","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":"Sustainable Cookies Enriched With Spent Coffee Grounds: A Study on Nutritional, Textural, and Sensory Properties","authors":"Samer Mudalal,&nbsp;Kenana Sawafta,&nbsp;Mais Zaqdah,&nbsp;Roa Jaayssa,&nbsp;Sadeel Saidi,&nbsp;Belal Rahhal,&nbsp;Ziad Ayyad,&nbsp;Nawaf Abu-Khalaf","doi":"10.1155/jfpp/7439017","DOIUrl":"https://doi.org/10.1155/jfpp/7439017","url":null,"abstract":"<p>Spent coffee grounds (SCGs) are the by-products of the brewing process. There are financial and environmental consequences associated with the production of millions of tons of SCG every year. This research explores the possibility of using SCGs, a significant by-product of the coffee industry, as a useful component in cookie recipes. This study is aimed at evaluating the effects of different SCG inclusion levels (0%, 5%, 10%, and 15%) on the physicochemical, antioxidant, sensory, and volatile characteristics of cookies. The findings demonstrated that SCG-enriched cookies, especially those with a 5%–10% inclusion rate, retained acceptable sensory attributes while demonstrating increased dietary fiber and antioxidant activity. However, greater inclusion levels of SCG (15%) negatively impacted taste and texture. Electronic nose revealed that when the amount of SCG increased, there were discernible changes in the volatile profiles. Our research revealed that when the amount of SCG in baked cookies increased, the <i>L</i>∗ and <i>b</i>∗ values gradually and significantly decreased. SCG offers a promising sustainable alternative for functional cookies, with an optimal inclusion level of 5% for broad consumer acceptability. Particle size and encapsulation process improvement should be investigated in future studies to enhance antioxidant stability and sensory acceptance.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7439017","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171554","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":"Preparation of Black Soybean (Glycine max (L.) Merr.) Components by Supercritical Carbon Dioxide (SC-CO2) Extraction: A Box–Behnken Process Optimization, Component, and Oxidation Resistance Analysis","authors":"Lina Chen,&nbsp;Shuyu Zhang,&nbsp;Tienan Wang,&nbsp;Yuhan Sui,&nbsp;Xin-ning Du,&nbsp;Xiang Li","doi":"10.1155/jfpp/8835170","DOIUrl":"https://doi.org/10.1155/jfpp/8835170","url":null,"abstract":"<p>Black soybeans have a long history in China, with rich nutrition and efficacy. The extraction of its active ingredients is mostly focused on methods such as ultrasound, microwave, Soxhlet extraction, and distillation. These methods rely heavily on solvents, which are not environmentally friendly and healthy, and limit the development and utilization of their functional compositions. This study utilized supercritical fluid extraction technology to prepare functional components of black soybeans and optimized the supercritical CO₂ fluid extraction process of black soybean components through response surface methodology. The qualitative and quantitative analyses of fatty acids in black soybean extracts were mainly conducted, and the free radical scavenging ability of the extracts was studied. The results showed that the black soybean compositions extracted by supercritical fluid were rich, mainly including unsaturated fatty acids and terpenes and had a certain scavenging ability for DPPH and hydroxyl radicals. This study provides a theoretical reference for the industrial preparation of black soybean extractions and also provides ideas for the preparation of functional compositions of other medicinal and edible homologous substances.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8835170","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144171726","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":"Physicochemical and Sensory Evaluation of Jelly Supplemented With Cicer arietinum Leaf Extract","authors":"Saloni Gayakwad,&nbsp;Ranjana Pande,&nbsp;Anamika Mehta,&nbsp;Nipunjot Kaur","doi":"10.1155/jfpp/4832209","DOIUrl":"https://doi.org/10.1155/jfpp/4832209","url":null,"abstract":"<p>Chickpea (<i>Cicer arietinum</i>) is a predominant crop in the Indian subcontinent, typically used as a seed food; this food is a strong source of vitamins and minerals. Young chickpea leaves are a nutritious green vegetable that are frequently consumed, which confer health benefits to public health by preventing many diseases and disorders, especially in malnourished populations. However, they are not utilized to much extent despite their high nutritive value. In order to explore the potential value and acceptability of chickpea leaves as value-added products in the food industry, the goal of the current endeavor was to create jellies with 2-g pectin, 28-g sugar, and 1-mL lemon juice, along with varying concentrations of leaf extract (5, 7, and 10 mL). The prepared jelly was tested for physicochemical, nutritional, and sensory analysis and jelly evaluation tests. Physicochemical tests included TSS, pH, and titratable acidity, while jelly evaluation tests included weight variation, jelly dimension, swelling ratio, dissolving time, and syneresis test. All the prepared jellies conform to the physicochemical and jelly evaluation tests. Among the three leaf extract formulations, the formulation with 7-mL leaf extract was deemed ideal since it met all the criteria for physical qualities, exhibited no syneresis, and had the best texture. However, there was an effect on swelling ratio and dissolving time. Results showed that the swelling ratio decreased with increasing leaf extract concentration, while the dissolving time increased. Proximate analysis of leaf extract jellies showed a higher nutritional profile than the control jelly, with increased levels of crude fiber, energy, protein, and vitamin C. Due to their pleasing color, smooth texture, and flavor, chickpea leaf extract jellies were found to be acceptable by sensory examination of the made jellies. Using the hedonic scale, the formulation with 7-mL leaf extract had the highest overall acceptability score; hence, it was found best among all three formulations of leaf extract jellies. Besides, the total phenols present in the leaf extract of <i>Cicer arietinum</i> came out to be 6.85 mg gallic acid equivalent (GAE), and the antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical was 50.77%. This shows that the phenols present in chickpea leaves are responsible for antioxidant properties.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4832209","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144148616","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":"Modeling and Optimization of the Blanching and Freeze-Drying Process of Cantaloupe Slices (Cucumis melo L.) Based on Bioactive Components and Antioxidant Activity","authors":"Ngoc Duc Vu,&nbsp;Thi Yen Nhi Tran,&nbsp;Quy Nguyen Ngoc,&nbsp;Tung Xuan Tan Nguyen,&nbsp;Tien Nguyen Minh,&nbsp;Trinh Thi Nhu Hang Nguyen,&nbsp;Nu Thuy An Ton,&nbsp;Binh An Pham","doi":"10.1155/jfpp/2390537","DOIUrl":"https://doi.org/10.1155/jfpp/2390537","url":null,"abstract":"<p>Cantaloupes (<i>Cucumis melo</i> L.) were blanched and freeze-dried under various conditions. Single-factor and two-factor experiments were conducted to determine the optimal processing conditions for achieving the best physicochemical properties, including polyphenols, flavonoids, ascorbic acid, antioxidant activity, and <i>L</i>∗. Two Box–Behnken design experiments, utilizing the response surface methodology (RSM), were employed to optimize both the blanching and drying processes. Blanching temperature (60°C–100°C), blanching time (2–10 min), slice thickness (0.2–1.2 cm), freezing time (24–72 h), freeze-drying time (15–45 h), and vacuum drying time (12–18 h) were investigated as independent variables. The results showed that polyphenol variation during blanching followed a linear model. However, the variations in flavonoids, ascorbic acid, antioxidant activity, and <i>L</i>∗ during blanching followed a quadratic model. This model was also found to be highly suitable for describing the changes in polyphenol, ascorbic acid, and moisture content during the drying process. The RSM identified the optimal conditions for producing freeze-dried cantaloupe slices, with blanching at 82.42°C for 4.83 min and a slice thickness of 1 cm. The proposed drying conditions include a freezing time of 43.12 h, a freeze-drying time of 26.74 h, and a vacuum drying time of 14.79 h, resulting in a total polyphenol content of 8.89 mgGAE/gDW, a total flavonoid content of 1.13 mgQE/gDW, and a moisture content of approximately 5%. The findings of this study provide a foundation for developing an optimized freeze-dried cantaloupe production process that ensures high product quality while minimizing operational costs.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2390537","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144140837","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":"Antimicrobial Activity of Chitosan-Coated Ferrous Sulfate–Loaded Nanoliposome Against Pseudomonas aeruginosa and Bacillus cereus","authors":"Narges Shirnoush,&nbsp;Aryou Emamifar,&nbsp;Nafiseh Davati","doi":"10.1155/jfpp/4456624","DOIUrl":"https://doi.org/10.1155/jfpp/4456624","url":null,"abstract":"<p>Iron nanoliposomes with different lecithin/ferrous sulfate ratios (5:1, 10:1, and 20:1 <i>w</i>/<i>w</i>) were prepared by thin-layer hydration sonication, coated with nanochitosan (0.2% <i>w</i>/<i>v</i>), and then characterized based on the antimicrobial activities. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of ferrous sulfate against <i>Pseudomonas aeruginosa</i> ATCC 9027 and <i>Bacillus cereus</i> ATCC 11778 were 1000 and 1500 mg/L, respectively. Incorporating ferrous sulfate into the nanoliposome lowered its MIC and MBC values. The optical density (OD₆₀₀) of <i>P. aeruginosa</i> (0.748) and <i>B. cereus</i> (0.742) in the control culture exposed to free ferrous sulfate and ferrous sulfate–loaded nanoliposomes with different levels of lecithin to ferrous sulfate (5:1, 10:1, and 20:1 <i>w</i>/<i>w</i>) at MIC values was decreased around 18.44% and 24.39%, 39.03% and 39.62%, 55.21% and 51.48%, and 66.71% and 70.61%, respectively. Exposure to free ferrous sulfate and ferrous sulfate–loaded nanoliposomes decreased AUC and increased the lag phase of <i>P. aeruginosa</i> and <i>B. cereus</i> (<i>p</i> &lt; 0.05). Moreover, the optical density and AUC of both bacteria which were exposed to chitosan-coated ferrous sulfate–loaded nanoliposomes compared to uncoated nanoliposomes reduced significantly. The highest percentage reduction in final optical density and the lowest AUC of <i>P. aeruginosa</i> and <i>B. cereus</i> cultures were observed after being exposed to chitosan-coated nanoliposomes prepared at lecithin:ferrous sulfate ratio of 20:1 (<i>w</i>/<i>w</i>).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4456624","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144125974","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":"Synergistic Modification of Starch Polysaccharide via Sequential Treatments With Ultrasonic and Cold Plasma Technology","authors":"Rakesh Kumar Gupta,&nbsp;U. Gnana Moorthy Eswaran,&nbsp;Sitesh Kumar,&nbsp;Sunil Pipliya,&nbsp;Bhupinder Kaur,&nbsp;Prem Prakash Srivastav","doi":"10.1155/jfpp/9063007","DOIUrl":"https://doi.org/10.1155/jfpp/9063007","url":null,"abstract":"<p>Starch, a vital carbohydrate polymer in plants, has significant applications in food and industrial sectors due to its thickening, gelling, and bulking properties. However, native starch suffers from drawbacks like poor solubility, stability, and retrogradation, limiting its usability. To address these issues, various modification techniques—chemical, enzymatic, and physical—are employed, with nonthermal methods gaining popularity for their environmental and energy efficiency. This article explores advancements in the dual modification of starch, focusing on two nonthermal physical techniques: ultrasonication and cold plasma. The mechanism of interaction of the dual treatment of plasma and ultrasound with the starch granules and its impact on the physicochemical and functional property, morphology, crystallinity, molecular weight, amylopectin branch chain length, and digestibility of starch has been discussed. The dual treatment corroded the surface but caused no impact on the granule shape. On the other hand, the amylopectin long chains, molecular weight, and crystallinity decreased, but the enthalpy and gelatinization temperature increased. Moreover, dual treatment enhanced the thermal stability of starch paste due to the synergistic impact of ultrasonic and plasma reinforcement. Consequently, dual modification showed a remarkable capacity to alter starch with distinct attributes, hence broadening its potential applications in the food industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9063007","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144108955","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 Calcium Treatment Process on the Quality Characteristics of Kelp Edible Gel Particles","authors":"Yin Wang,&nbsp;Ying Li,&nbsp;Tingru Chen,&nbsp;Lin’ao Fan,&nbsp;Zhiyu Liu","doi":"10.1155/jfpp/1354925","DOIUrl":"https://doi.org/10.1155/jfpp/1354925","url":null,"abstract":"<p><i>Saccharina japonica</i>, a bioactive-rich kelp in Chinese diets, remains underexploited commercially. Current markets predominantly offer low-value primary products over advanced alginate gel-based foods. Studies show that calcium treatment significantly influences the gelling properties of calcium alginate. In this study, the effects of CaCl₂ solution temperature, pH, and gelling time on kelp edible gel particle (KEGP) quality were systematically evaluated through sensory analysis, texture profile analysis, water holding capacity measurement, cooking loss assessment, freeze-thaw stability testing, low-field nuclear magnetic resonance (NMR) analysis, and scanning electron microscopy (SEM) characterization. An orthogonal experiment is also conducted to optimize the calcium treatment parameters. The results indicated that when the CaCl₂ solution temperature was below 35°C, the overall quality of the product was higher, while the temperature above this threshold led to decreased moisture stability of the product and partial disintegration of the gel structure, resulting in reduced gel strength and sensory quality. The optimal gelling time for achieving the highest overall product quality was 4 min. Gelling for longer than 4 min reduced the moisture stability, uniformity of the gel structure, and sensory quality. Only CaCl₂ solution at pH 2 and 10 caused partial disintegration of the gel structure, reducing the gel strength and water holding capacity. Orthogonal experimental optimization identified 4 min gelation in 2% CaCl₂ solution at 20°C and pH 8 as the optimal calcium treatment parameters. These results provide a scientific basis for the preparation process of KEGP and a reference for enriching the types of kelp intensive processing products currently available on the market.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1354925","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144100927","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":"Model-Enabled Food Design: The Effect of Protein Addition on the Physicochemical Properties of Protein-Fortified Soups Using Mixtures of Milk and Pea Protein","authors":"Mahrokh Jamshidvand,&nbsp;George Tsirogiannis,&nbsp;Aliki Ntourma,&nbsp;Maria Dermiki","doi":"10.1155/jfpp/9998472","DOIUrl":"https://doi.org/10.1155/jfpp/9998472","url":null,"abstract":"<p>The demand for protein-fortified products has increased due to several factors, with a major one being the growing population of older adults worldwide. The aim of this study was to optimize the formulation of protein-fortified tomato soup by adding milk protein concentrate (MPC) and pea protein isolate (PPI) individually or in combination. The combination was used to balance the nutritional limitations of plant proteins (such as the low levels of leucine) while enhancing the environmental sustainability of milk proteins. The key objective was to develop a tomato soup with at least 20% of the caloric content coming from protein, with similar physicochemical properties to a control soup, reduced CO₂ emissions, and high leucine content to meet the nutritional needs of older adults. The effects of various protein combinations on the physicochemical properties of the tomato soups were examined using a machine learning approach. The findings revealed that while it is challenging to simultaneously maximize leucine content and minimize carbon emissions, a formulation with double leucine content and a relatively low CO₂ footprint was achievable. The models demonstrated high accuracy for most physicochemical properties but encountered greater complexity for certain attributes, emphasizing the importance of considering both individual and combined protein effects. In conclusion, the study highlights the potential to use machine learning to blend proteins in a strategic manner with the aim to develop nutritious and sustainable food products, addressing the nutritional needs of older adults, while providing more environmentally friendly options in protein fortification.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9998472","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085353","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":"Evaluation of Nutritional, Antioxidant, Oxidative Stability, and Consumer Acceptability of Biscuits Incorporated With Cashew Apple Pomace Powder","authors":"Emmanuel Duah Osei,&nbsp;Anthony Amotoe-Bondzie,&nbsp;Wisdom Sambian Laar,&nbsp;Peter Sarpong,&nbsp;Newlove Akowuah Afoakwah,&nbsp;Lubos Harangozo,&nbsp;Eva Ivanišová","doi":"10.1155/jfpp/2804727","DOIUrl":"https://doi.org/10.1155/jfpp/2804727","url":null,"abstract":"<p>The cashew apple pomace (CAP) is a by-product of the cashew fruit, rich in fiber, minerals, and bioactive compounds. The study is aimed at preparing biscuits incorporated with 0%, 5%, 10%, and 15% cashew apple pomace powder (CAPP) and evaluating the nutritional, oxidative stability, color, antioxidant, and organoleptic properties. CAPP showed higher ash (2.15 ± 0.14 g/100 g), protein (10.31 ± 0.11 g/100 g), fiber (14.80 ± 0.10 g/100 g), fat (5.58 ± 0.02 g/100 g), total phenolic content (640 ± 0.04 mg GAE/100 g), and DPPH antioxidant activity (485.36 ± 0.05 mg TEAC/100 g) than the wheat flour. The ash, fat, protein, and total energy content of the enriched biscuits increased significantly (<i>p</i> &lt; 0.05), while total carbohydrates, moisture, reducing sugar, and <i>L</i>∗ markedly reduced with increasing incorporation of CAPP. Aside from cobalt, mineral levels, including copper, zinc, manganese, and iron, were significantly higher than in the control, with cadmium and lead remaining within safe limits as CAPP increasingly replaced wheat flour. The oxidative stability of the enriched biscuits improved 1.5–2.79 times than that of the control biscuits as CAPP incorporation increased (<i>p</i> &lt; 0.05). The enriched biscuit had significantly higher total phenolics, phenolic acids, flavonoids, and DPPH antioxidant activity than the control biscuits. Substituting wheat flour with up to 10% CAPP resulted in the highest scores for color, taste, appearance, and overall acceptability. Thus, CAPP-enriched biscuits can be produced with enhanced nutrients, antioxidant properties, and high consumer acceptance.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2804727","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143944671","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}