Journal of Food Processing and Preservation最新文献

{"title":"Investigating the Performance and Optimization of Solar Coffee Drying Technologies—A Systematic Review","authors":"Ephrem M. Meja,&nbsp;Sileshi K. Dubbe,&nbsp;Addisu Bekele,&nbsp;Kidist F. Wolde,&nbsp;Muyiwa S. Adaramola","doi":"10.1155/jfpp/7907660","DOIUrl":"https://doi.org/10.1155/jfpp/7907660","url":null,"abstract":"<p>Postharvest crop losses, dependence on fossil fuels, and associated environmental consequences have emerged as critical global challenges. Drying is a food preservation method that consumes about 12%–15% of agricultural processing energy. A greenhouse solar-based crop drying system uses solar energy to create controlled drying conditions, preserving crop quality and reducing drying time. Coffee, a cash crop and primary source of income for many developing countries, is facing considerable postharvest losses due to quality degradation from traditional drying methods. This review article identifies efficient and practical solar coffee dryers suitable for large-scale producers in rural areas. It also examines the parameters for evaluating the performance of coffee drying systems. The review also highlighted the postharvest coffee processing techniques and drying kinetics. Based on the systematic selection method among the studies collected from three databases, 36 existing papers are included for comprehensive review. All the reviewed papers reported that solar-based coffee dryers are promising alternative systems for coffee drying. The type of dryer, their configurations, air temperature, humidity, and airflow rate are the key factors that influence the coffee drying rate and the dryer’s overall performance. Among the classifications identified, direct-type greenhouse solar dryers are found to be scalable and cost-effective to use in developing countries. Furthermore, it was found that the design with an insulated north wall increased the air temperature for natural and forced convection modes by 1°C–6.7°C and 1°C–4.5°C, respectively.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7907660","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513611","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 an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds","authors":"Ezéchiel Akakpo,&nbsp;Marius Eric Badoussi,&nbsp;Ifagbémi Bienvenue Chabi,&nbsp;Ambroise Kodjeyi,&nbsp;Hermance Yénoukounmey Houngbo,&nbsp;Claude Kouassi Gnacadja,&nbsp;Philippe Sessou,&nbsp;Valentin Wotto,&nbsp;Lamine Baba-Moussa,&nbsp;Paulin Azokpota","doi":"10.1155/jfpp/7243915","DOIUrl":"https://doi.org/10.1155/jfpp/7243915","url":null,"abstract":"<p>The extraction of colorant from annatto seeds (<i>Bixa orellana</i>) is traditionally chemical based, requiring expensive equipment, which limits its feasibility for small-scale food industries. This study is aimed at developing an optimized aqueous extraction method for red–orange biocolorant from <i>B. orellana</i> seeds using response surface methodology. For this purpose, extraction parameters including kanwu (traditional alkaline salt) concentration (0–0.1 g/mL), soaking time (60–720 min), and cooking time (0–20 min) were optimized. In response to these treatments, the characteristics of the extracts obtained were evaluated. The linear and/or quadratic effects of the amount of kanwu, the soaking time, and the cooking time of the seeds, as well as the interaction between these parameters, strongly influence the physicochemical characteristics of the extracts. The results of the study indicate that a concentration of kanwu of 11.24 g/200 mL, 60 min of soaking, and 18 min of cooking the seeds would allow obtaining an aqueous biocolorant with the following properties: pH = 9.14, <i>L</i>∗ = 69.11, <i>a</i>∗ = 6.6, <i>b</i>∗ = 6.81, chroma (<i>C</i>∗) = 45.22, hue angle (<i>H</i>∗) = 46.25^°, total polyphenol content (TPC) = 0.024 mg GAE/mL, and total antioxidant activity (TAA) = 4.71 mM Trolox/mL. This colorant could be used in the food industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7243915","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497115","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":"Optimising the Processing Conditions of Plant-Based Cheese Produced From Cucumeropsis mannii Seed Kernel and Vigna subterranea Seed Milks","authors":"Nyeh Molyne Chuyeh-Nforba,&nbsp;Noumo Ngangmou Thierry,&nbsp;Makebe Calister Wingang,&nbsp;Ngwasiri Pride Ndasi,&nbsp;Dobgima John Fomboh,&nbsp;Fonteh Florence,&nbsp;Ejoh Richard Aba,&nbsp;Tatsadjieu Ngoune Leopold","doi":"10.1155/jfpp/8839687","DOIUrl":"https://doi.org/10.1155/jfpp/8839687","url":null,"abstract":"<p>In recent times, animal-derived products have been related to many health issues and the animal system to environmental problems. Therefore, there is a growing interest in plant-based products as alternatives to animal products. This study was aimed at optimising the production conditions of cheese from <i>Cucumeropsis mannii</i> seed kernel milk (CMSKM) and <i>Vigna subterranea</i> seed milk (VSSM). Bambara groundnut seeds were sorted, dehulled, cleaned with water, soaked in distilled water, drained, blanched in water, cooled, milled with distilled water, filtered, and the milk collected. <i>Egusi</i> seeds were sorted, washed, soaked in distilled water, blanched, cooled, blended using distilled water, filtered, and the milk collected. The influence of six factors—time, temperature, pH, milk ratio (CMSKM/VSSM), enzyme concentration, and enzyme type—was evaluated using a 2^6–2 fractional design, with production yield and protein content as a response. The factors that significantly influenced the responses were used to optimise the processing conditions, and three factors (time, enzyme concentration, and milk ratio) were evaluated using a centred face central composite design to maximise yield, protein content, hardness, and general acceptability as responses. The samples from the different optimum conditions were produced to validate the predicted value and characterized for proximate composition, phytochemicals, and antinutrient contents. In general, the protein, fat, tannins, phytate, and oxalate contents of the samples increased with the proportion of CMSKM, while increasing the VSSM proportion increased the carbohydrate, ash, total phenols, flavonoid contents, DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric-reducing antioxidant power) activities of the samples, and the general acceptability score increased with an increase in enzyme concentration. The overall optimum condition for the production of cheese was at a coagulation time of 40.01 min, an enzyme concentration of 0.4 g/L, and a milk ratio of 4/1.91 (<i>v</i>/<i>v</i>, CMSKM/VSSM), which gave a sample with 33.37 g/100 g DM of protein, 17.95% of yield, a hardness of 49.97 N, and a score of 5.77 for general acceptability. All the samples have antioxidant activity; thus, VSSM and CMSKM can be used as raw materials to produce vegetal cheese as functional food using papain as the coagulant.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8839687","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489830","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 Premilling Treatments to Enhance Milling Efficiency, Nutritional Quality, and Cooking Properties of Horse Gram (Macrotyloma uniflorum)","authors":"Gaurav Chandola,&nbsp;Sabbu Sangeeta,&nbsp;Sweta Rai,&nbsp;Vinay Kumar Pandey,&nbsp;Minaxi Sharma,&nbsp;Prakash Kumar Nayak,&nbsp;Pinku Chandra Nath,&nbsp;Kandi Sridhar","doi":"10.1155/jfpp/8791770","DOIUrl":"https://doi.org/10.1155/jfpp/8791770","url":null,"abstract":"<p>The rapid growth of global population and consequent rise in food demand have increased the interest in sustainable and alternative food options. Horse gram (<i>Macrotyloma uniflorum</i>) is one such highly nutritious pulse crop that is known for its climate-resilient nature and ability to grow under poor soil fertility. Although numerous international and national organizations have identified horse gram as a potential food source for the future, their commercial potential remains underutilized due to longer cooking times and the presence of antinutritional factors. Milling (seed coat removal) is considered a promising method to overcome such problems associated with whole pulses. The present investigation was thus aimed at increasing commercial viability of horse gram by optimizing premilling treatments to improve milling efficiency, nutritional quality, and cooking properties. Grains were subjected to different levels of wet milling (soaking 7–11 h and tempering 10–14 h), dry milling (mixing with oils and tempering 14–26 h), and enzymatic milling (pectinase, cellulase, xylanase, and their mixture in ratio 1:1:1 at 40–100 mg/100 g dry weight of horse gram). Among different treatments, optimum conditions for maximum dhal recovery (74.3%) were observed with a mixture of cellulase, pectinase, and xylanase enzymes in 1:1:1 ratio at the rate of 80 mg/100 g horse gram. Enzymatic milling also reduced the cooking time of horse gram by 38.9% during open pan cooking and 85.1% during pressure cooking and yielded dhal with the lowest levels of tannin (204.02 mg/100 g) and phytic acid (686.37 mg/100 g). Horse gram in the form of dhal can increase consumer acceptability of this underutilized pulse by making it more convenient, palatable, and digestible, thereby reducing the extra burden on traditional food crops.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8791770","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489827","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":"Application of Ultrasound Technology and Batter Formulated Based on Egg White Solution to Develop Low-Fat Fish Nuggets and Improve Quality Attributes","authors":"Saharnaz Alizadeh,&nbsp;Masoud Rezaei","doi":"10.1155/jfpp/3543002","DOIUrl":"https://doi.org/10.1155/jfpp/3543002","url":null,"abstract":"<p>This study is aimed at assessing the impact of ultrasound (US) parameters, specifically power levels of 100 and 400 W for durations of 5, 10, 15, and 20 min, on the egg white solution (EWS) utilized as a postbreading batter. The research focused on examining oil absorption and the quality attributes of fried fish nuggets. The results revealed that the 10-min treatment at 100 W (referred to as US3) exhibited the most significant reduction in oil absorption compared to the control sample (<i>p</i> &lt; 0.05), reducing oil absorption by 12.02%. Additionally, US3 showed the lowest express water content (5.33%) and the highest product yield (86.7%) (<i>p</i> &lt; 0.05). Moreover, color and texture profile of samples were changed by ultrasonication processes. However, the US3 treatment displayed the lowest values for these parameters. Prolonged ultrasonication for 15 and 20 min led to undesirable changes in the taste of the fish nuggets. Overall, the US3 treatment outperformed the control and other treatments in terms of overall acceptance and other sensory evaluation parameters. These findings suggest that using US in the batter preparation has the potential to develop and enhance the quality of low-fat fish nuggets.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3543002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489828","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 Sourdough Made With Lactobacillus amylovorus and Lactobacillus brevis Starters on the Quality Characteristics of Gluten-Free Bread Based on Corn Flour","authors":"Sepideh Tariverdi,&nbsp;Mehdi Gharekhani","doi":"10.1155/jfpp/6662199","DOIUrl":"https://doi.org/10.1155/jfpp/6662199","url":null,"abstract":"<p>Bread has always been one of the cheapest sources of energy and protein used by humans and is considered one of the most consumed foods by Iranians. Therefore, the aim of this study was to use sourdough obtained from two bacteria, <i>Lactobacillus brevis</i> and <i>Lactobacillus amylovorus</i>, singly, and the combination of these two bacteria in the preparation of gluten-free cornbread to improve its physicochemical and sensory properties. In this study, the effect of bacterial type and sourdough yield (200% and 300%) on some sourdough characteristics including pH, acetic acid, lactic acid, and the number of lactic acid bacteria were investigated. Then, the prepared sourdoughs at three concentrations of 10%–30% were used in the preparation of gluten-free cornbread. The results showed that the maximum levels of pH (4.54), acetic acid (19.06 mg/100 g), lactic acid (198.90 mg/100 g), and the number of bacteria (9.70 log CFU/g) were observed in sourdough. The findings also showed that with an increase in the amount of sourdough, the titratable acidity, moisture content, specific volume, porosity, <i>a</i>∗ index, and overall acceptance of the samples increased, while the pH, firmness, and <i>L</i>∗ and <i>b</i>∗ indices decreased. It was determined that with an increase in sourdough yield, the moisture content and <i>a</i>∗ index of the samples increased, while the porosity decreased, and the other measured characteristics did not follow a clear trend with changes in sourdough yield. Cornbread samples prepared with sourdough containing <i>Lactobacillus amylovorus</i> had higher moisture content, <i>L</i>∗ and <i>a</i>∗ indices, while samples prepared with <i>Lactobacillus brevis</i> had a greater ability to increase porosity and decrease firmness. Finally, based on the characteristics measured in this study, the bread made from 30% sourdough with a <i>Lactobacillus brevis</i> as the starter with a sourdough yield of 200% was selected as the best sample.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6662199","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143475721","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":"Unveiling the Next Era of the Journal of Food Processing and Preservation","authors":"Essam Hebishy,&nbsp;Charles Brennan","doi":"10.1155/jfpp/9834057","DOIUrl":"https://doi.org/10.1155/jfpp/9834057","url":null,"abstract":"&lt;p&gt;The &lt;i&gt;JFPP&lt;/i&gt;, established in 1977, is a leading resource for the food industry, offering insights into cutting-edge research and technological advancements. The journal publishes high-quality research on innovative food processing and preservation technologies, food chemistry, microbiology, and their effects on food quality and safety.&lt;/p&gt;&lt;p&gt;Its online-only, Open Access format has significantly increased accessibility and readership, with downloads and views rising by over 150% in the past 5 years. With contributions from over 80 countries, &lt;i&gt;JFPP&lt;/i&gt;’s editorial board, comprising experts in various food science subfields, ensures a rigorous peer review process.&lt;/p&gt;&lt;p&gt;&lt;i&gt;JFPP&lt;/i&gt;’s philosophy focuses on publishing scientific research that is robust, reproducible, and transparent. &lt;i&gt;JFPP&lt;/i&gt; is aimed at providing a platform where researchers can share their findings, ensuring a timely, fair, and efficient peer review process while maintaining the journal’s standards. The journal is committed to publishing scientifically sound findings supported by solid evidence, thorough analysis, and clear presentation, thereby upholding the integrity of the journal and contributing to the field of food science.&lt;/p&gt;&lt;p&gt;As we approach the end of December 2024, it is with deep gratitude and respect that we announce Professor Charles Brennan will be stepping down from his role as Editor-in-Chief (EiC) of the &lt;i&gt;JFPP&lt;/i&gt;.&lt;/p&gt;&lt;p&gt;Professor Brennan is a distinguished academic and researcher in the field of food science, currently serving as the Chief Scientific Director at the Food &amp; Nutrition Innovation Hub at RMIT University in Melbourne, Australia. With a career spanning several decades, Professor Brennan has made significant contributions to the advancement of food science and technology.&lt;/p&gt;&lt;p&gt;I would like to extend my deepest gratitude to Professor Brennan for his remarkable leadership and contributions to &lt;i&gt;JFPP&lt;/i&gt; since 2013. Under Professor Brennan’s stewardship, &lt;i&gt;JFPP&lt;/i&gt; has achieved substantial advancements, elevating its status within the scientific community. The journal’s scope has expanded to include groundbreaking food processing techniques, preservation methods, and their effects on food quality and safety, thereby enriching our content and attracting a diverse array of research submissions. This expansion has ensured the relevance of our research in an ever-evolving global landscape.&lt;/p&gt;&lt;p&gt;The journal’s impact factor has experienced a steady ascent, rising from 0.45 in 2012 to 2.6, reflecting the high quality and influence of the research published in &lt;i&gt;JFPP&lt;/i&gt;. This success is attributed to a strong emphasis on interdisciplinary research, fostering significant collaborations among food scientists, engineers, microbiologists, and nutritionists. This interdisciplinary approach has broadened our readership and introduced novel perspectives to the field.&lt;/p&gt;&lt;p&gt;The role of our academic associate editors and reviewers over the years has b","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9834057","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471919","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":"Research Progress on Detection of Apple Watercore Based on Visible and Near-Infrared Spectroscopy","authors":"Tao Hu,&nbsp;Qingshen Sun","doi":"10.1155/jfpp/4394346","DOIUrl":"https://doi.org/10.1155/jfpp/4394346","url":null,"abstract":"<p>Apples are one of the most widely produced fruits globally, recognized for their crisp texture, juiciness, and nutritional value. Apples affected by watercore are particularly favored by consumers for their high sugar content and unique flavor. However, during prolonged storage, watercore apples often experience metabolic disorders, making it necessary to develop a rapid, high-throughput, and effective nondestructive testing method to monitor this condition. Near-infrared (NIR) spectroscopy has gained extensive application in apple quality assessment due to its speed, low cost, and ability to measure multiple indices simultaneously. This paper reviews physiological diseases affecting apples, particularly watercore, and discusses various nondestructive testing methods. It emphasizes the current application of visible/near-infrared (Vis/NIR) spectroscopy in detecting watercore in apples. Additionally, this paper addresses the challenges and prospects of using Vis/NIR spectroscopy for watercore detection. This review is aimed at providing insights into more effective ways to manage physiological changes in apples, such as watercore.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4394346","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143466158","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 Atmospheric Pressure Cold Plasma Treatment on the Radical Scavenging and Antioxidant Activities, Phenolic Content, and Some Nutritional Characteristics of Chia Seeds (Salvia hispanica L.)","authors":"Narjes Jamali,&nbsp;Amene Nematollahi,&nbsp;Zahra Rahmdar,&nbsp;Mohammad Kiani,&nbsp;Mohammad Torkashvand,&nbsp;Neda Mollakhalili-meybodi","doi":"10.1155/jfpp/8829261","DOIUrl":"https://doi.org/10.1155/jfpp/8829261","url":null,"abstract":"<p>This study investigates the potential effects of atmospheric pressure cold plasma (ACP) treatment as a novel nonthermal processing method for plant-derived products, specifically focusing on chia seeds, a rich source of nutrients. The impacts of ACP treatment (at intensities of 6.5 kV for 3 min, 6.5 kV for 8 min, 8.5 kV for 3 min, and 8.5 kV for 8 min, which are called S1, S2, S3, and S4, respectively) on radical scavenging and antioxidant activities, phenolic content, and some nutritional characteristics of chia seeds were examined and compared with the control sample (untreated sample). Results indicated that the quantities of fat, ash, crude fiber, and carbohydrate changed on the basis of ACP treatment intensity (i.e., exposure time and the voltage applied during the treatment), suggesting that the intensity and effects of plasma-activated species play a key role in this process. In terms of in vitro starch digestibility, a significant increase was observed, from 40.14% in the control to 64.99% in the sample treated for 8 min at 8.5 kV (designated as S4). A similar trend was noted for in vitro protein digestibility, which increased from 68.39% in the control to 85.54% in S4. These improvements are attributed to the depolymerization and side-chain cleavage induced by plasma-activated species during ACP treatment. Moreover, ACP treatment led to an increase in both polyphenol content and antioxidant activity. Polyphenol content rose from 41.59 mg GAE/g in the control to 64.98 mg GAE/g in S4, while antioxidant activity increased from 68.39% to 85.45%. The enhancement in antioxidant activity may also be partly due to UV radiation generated during plasma production, which can stimulate the formation of secondary metabolites. Overall, the findings demonstrate that the effects of ACP treatment on the various parameters examined—such as proximate composition, digestibility, phenolic content, and antioxidant activity—are influenced by exposure time and voltage. These variations appear to be primarily driven by the action of plasma-activated species.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8829261","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431320","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 and Characterization of Banana Starch– and Guava Peel Extract–Based Sustainable Packaging Films","authors":"Challa Ravi Teja,&nbsp;Imdadul Hoque Mondal,&nbsp;Kshirod Kumar Dash,&nbsp;Himanshu Bana,&nbsp;Ayaz Mukarram Shaikh,&nbsp;Kovács Béla","doi":"10.1155/jfpp/7261878","DOIUrl":"https://doi.org/10.1155/jfpp/7261878","url":null,"abstract":"<p>In order to compensate the use of plastics, biodegradable starch–based polymer films have been introduced. Banana starch is considered suitable for use in food packaging applications, implying that films made from banana starch can be used directly for the packaging of various food products without causing any health hazards. This study focuses on development of a biodegradable film using banana starch incorporated with guava leaf extract. Guava leaf extract serves as an antimicrobial agent to the formulation. Thereby, banana starch–based film can display antimicrobial properties, which could potentially prolong the shelf life of perishable food items by preventing microbial spoilage. The film was analyzed for solubility, water absorption capacity, water vapor transfer rate, total polyphenol, moisture content, and antimicrobial activity for varied starch (2%–6%), guava leaf extract (1%–3%), and glycerol (10%–25%) concentrations. The analysis affirmed the optimum combinations as 2.28% starch, 1.37% guava leaf extract, and 15.26% glycerol. Corresponding response variables such as thickness, solubility, water absorption capacity, total polyphenol, zone of inhibition against <i>Escherichia coli</i>, and moisture content achieved were 0.081 mm, 42.35%, 50.66%, 31.92 mg gallic acid equivalent (GAE)/g, 7.12 mm, and 7.94%, respectively. In summary, antimicrobial banana starch–based packaging film presents a promising alternative for food packaging on commercial basis. Further, this would cause minimum environmental impact and help in food preservation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7261878","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431319","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}