Journal of Food Process Engineering最新文献

{"title":"Food Wastes and By-Products as Valuable Ingredients for Processed Foods","authors":"Manonmani Kumaraguruparaswami,&nbsp;Deepak Subramani,&nbsp;Priyadarshini S R","doi":"10.1111/jfpe.70199","DOIUrl":"https://doi.org/10.1111/jfpe.70199","url":null,"abstract":"<div>\u0000 \u0000 <p>Food industries generate a significant amount of waste and by-products with the potential for valorization as ingredients for processed foods. The addition of pre-treated fruit and vegetable pomace powder into foods can enhance dietary fiber, vitamin C, phenolics, pigments, and many other antioxidants. Cereal and legume by-products like bran, pod, husk, and skin increase the protein, fiber, and mineral content. While whey can be used for its protein functionality, fish bone and eggshell can be used as calcium fortificants. However, the addition of food waste can also have negative effects on the structural properties, namely, specific volume of leavened bakery products, expansion index of hot extruded snacks, and physical stability of dairy foods and beverages. In general, use of no more than 10%–20% has been found acceptable by the consumers on a sensory basis. This review critically examine the composition of source-specific food wastes and by-products and also elaborate their impact on processed foods like bread, biscuits, cookies, cakes, muffins, dairy foods, beverages, and extruded products. Also, the review addresses the physical, chemical, and biological hazards that could enter the food stream through valorization of food waste were discussed.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Protein-Based Aerogels: Preparation, Formation Mechanism, Characterizations, and Applications","authors":"Sa Cui,&nbsp;Rumeng Li,&nbsp;Tiancong Song,&nbsp;Huijuan Zhang,&nbsp;Jing Wang","doi":"10.1111/jfpe.70193","DOIUrl":"https://doi.org/10.1111/jfpe.70193","url":null,"abstract":"<div>\u0000 \u0000 <p>In recent years, with the development of biodegradable materials, aerogels, as one of the important materials, have attracted extensive attention due to their low density, high specific surface area, and high porosity. The use of proteins in the preparation of aerogels not only preserves the advantages of the protein itself but also gives the material unique physical and chemical properties, endowing protein-based aerogels with excellent properties, such as outstanding biocompatibility, environmental friendliness, and tunable pore architecture. In the preparation process of protein-based aerogels, different types of proteins, various additives, and multiple parameters of the sol–gel process could all affect the final functional properties of protein-based aerogels, such as porosity, specific surface area, pore size, etc. Meanwhile, the crosslinking of protein molecules was completed through various interactions such as hydrogen bonds, hydrophobic bonds, ionic bonds, electrostatic interactions, and disulfide bonds. Protein molecules and additives were crosslinked by covalent bonds, ionic bonds, and hydrogen bonds. Especially, the most important characterization methods of the adsorption function of protein-based aerogels were summarized. Finally, protein-based aerogels had a wide range of applications in the food industry, biomedicine, and environmental remediation. This paper provided a concise overview of the research status of protein-based aerogels, which offered ideas for the practical and functional development of aerogels and the food industry.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sustainable Garlic Production and Value Chain Development: A Holistic Review of Post-Harvest Technological Interventions, Processing, and Product Diversification","authors":"Bogala Madhu,&nbsp;V. D. Mudgal,&nbsp;P. S. Champawat","doi":"10.1111/jfpe.70205","DOIUrl":"https://doi.org/10.1111/jfpe.70205","url":null,"abstract":"<div>\u0000 \u0000 <p>This review explores post-harvest technological interventions in garlic processing, preservation, and value addition to enhance product quality and shelf life. Various post-harvest operations such as curing, drying, sorting, grading, packaging, and storage are critical in maintaining garlic's quality from farm to consumer. Traditional processing methods often lead to hygienic concerns, affecting both storage stability and consumer safety. Innovative technologies, including cryogenic grinding, irradiation, and controlled-atmosphere storage, offer promising alternatives to minimize quality deterioration and maximize nutritional retention. Research highlights the impact of drying techniques on garlic's bioactive compounds, with freeze-drying and vacuum drying preserving allicin and phenolic compounds effectively. Additionally, cold storage and gamma irradiation inhibit sprouting, microbial growth, and enzymatic degradation, prolonging shelf life. Developing garlic-based value-added products, such as powders, pastes, oils, and oleoresins, further enhances its economic potential. This paper provides a comprehensive review of existing and emerging garlic processing techniques, emphasizing their impact on quality retention and market value. The findings aim to support researchers, food engineers, and agribusiness stakeholders in improving garlic post-harvest handling and processing for both domestic and international markets.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Identifying the Ideal Configuration of a Solar Greenhouse Dryer Suitable for Mushroom Drying","authors":"Anarase Dattatray Arjun,&nbsp;Brij Lal Attri,&nbsp;Anuradha Srivastava,&nbsp;Shweta Bijla,&nbsp;Rohit Biswas,&nbsp;Ved Prakash Sharma","doi":"10.1111/jfpe.70197","DOIUrl":"https://doi.org/10.1111/jfpe.70197","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, a solar greenhouse dryer (SGHD) configuration was optimized to overcome the limitations of conventional hot air drying, where the delicate tissue structure of mushrooms is often compromised, leading to inferior product quality. The optimization focused on enhancing airflow and temperature distribution through various design configurations. Four SGHD designs were analyzed using computational fluid dynamics (CFD) simulations and experimental validation in Solan, India. A side air outlet caused significant temperature variations (±4.39°C) and uneven airflow, leading to localized overheating. A top-mounted inlet fan improved circulation but still showed fluctuations (±4.27°C). A zigzag airflow diversion design increased air flow resistance, causing inconsistencies (±4.40°C). The most efficient design, featuring a conical roof with a top-center air outlet and shed net covering, achieved the lowest temperature variation (±1.65°C). In this design, maximum chamber temperatures of 44°C (passive mode) and 37.5°C (forced convection mode) were recorded. Improved airflow regulation prevented overheating, enhancing color retention (<i>L</i> = 56.98, ∆E reduction of 7.94), and rehydration capacity (3.44). Economic analysis showed an annual drying cost of ₹63.42 per kg, with a 2.9-year payback period and cumulative savings of ₹68,825 over 7 years. The conical-roof SGHD design offers a cost-effective, energy-efficient, and sustainable solution for high-quality mushroom dehydration.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.9,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144740244","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prediction of the Initial Freezing Temperature of Exotic Fruits Grown in Peru Using Artificial Neural Networks","authors":"Fernando Gutierrez-Alcázar,&nbsp;Walter Salas-Valerio,&nbsp;Kevin Quesada,&nbsp;Julio Vidaurre-Ruiz","doi":"10.1111/jfpe.70204","DOIUrl":"https://doi.org/10.1111/jfpe.70204","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to develop and evaluate different artificial neural network (ANN) architectures to predict the initial freezing temperature (Tf) of exotic Peruvian fruits. The physicochemical properties of 17 commercial fruits: moisture content (%H), soluble solids (°Brix), pH, titratable acidity (%), and Tf were experimentally determined and used to train various ANN models and construct a nonlinear empirical model. The most accurate ANN consisted of three hidden layers with 20 neurons each and sigmoid activation functions, achieving a maximum absolute deviation (AD) of ±0.18°C. The proposed empirical model (Tf = −0.21°Brix^0.98 %H^1.57) also showed good predictive performance (AD = ±0.37°C). Both models were validated using exotic fruits cultivated in Peru (pitahaya, aguaje, cherimoya, camu camu, and sanky), with the ANN achieving a maximum AD of ±0.24°C and a nonlinear model with a maximum AD of ±0.59°C. In conclusion, the developed ANN demonstrated high accuracy in predicting Tf, outperformed previously reported models in the literature, and represents a promising tool for applications in tropical fruit processing and preservation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716642","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development and Investigation of a Novel Freezer Attachment for Rapid Freezing of Frozen Dairy Products","authors":"Arijit Ray,&nbsp;P. S. Minz,&nbsp;Chitranayak Sinha,&nbsp;Hima John","doi":"10.1111/jfpe.70202","DOIUrl":"https://doi.org/10.1111/jfpe.70202","url":null,"abstract":"<div>\u0000 \u0000 <p>Frozen dairy products are very popular among people as they have a wide variety of tastes, textures, and shapes, all meant to give a pleasing sensory experience. Kulfi, or artisan ice cream and frozen yogurt or yogurt ice cream, are among the most popular forms of frozen dairy products. Freezing is a crucial and important part of making these products. In households, there is no such system available that facilitates rapid freezing with convenience. To address this research gap, a novel freezer attachment was developed based on heat transfer fluid and phase-changing material to facilitate rapid freezing of frozen dairy products. The experimental analysis showed that the attachment was capable of freezing the product from any temperature due to the cooling energy (489.72 kJ) present in it. Simulation modeling also validated the experimental results by showcasing promising results like the product frozen in the attachment had a more uniform temperature and higher average heat flux (24.51%–37.34%) compared to the product frozen without the attachment. The freezer attachment not only significantly reduced the freezing time (56.82%–73.08%) of the products but also facilitated uniform product temperature, reduced and stabilized temperature fluctuations (56.99%–57.94%), increased the freezing rate (6.95°–8.93°C/min), reduced energy consumption (56.99%–74.47%), improved the product's textural properties, and enhanced the sensory attributes. The novel freezer attachment revolutionizes the way frozen dairy products are frozen in households because of its enormous advantages over conventional methods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pulsed Electric Field Processing of Liquid Milk Protein Concentrate 85 (MPC85) to Enhance Protein Functionality","authors":"Sonali Raghunath,&nbsp;Kumar Mallikarjunan,&nbsp;Tonya C. Schoenfuss","doi":"10.1111/jfpe.70183","DOIUrl":"https://doi.org/10.1111/jfpe.70183","url":null,"abstract":"<p>Milk protein concentrate 85 (MPC85) is a high-protein dairy ingredient widely used in a variety of foods and prone to performance challenges with certain applications. To address the performance limitations, this study explored pulsed electric field (PEF) processing, a nonthermal method known to alter protein behavior and functional properties. The impact of PEF processing on liquid MPC85 was assessed for solubility, foaming capacity and stability, emulsion stability, gel strength, and water-holding capacity. Key parameters examined were temperature (25°C–50°C), electric field strength (4–20 kV/cm), and frequency (30–300 Hz). Predicted individual optimized conditions were as follows: For foaming capacity, the minimum (92.35 mL/g; 29.4% lower than the control) was predicted at 25°C, 12.45 kV/cm, and 32.21 Hz and maximum (153.86 mL/g; 17% higher than the control) was predicted at 49.35°C, 19.58 kV/cm, and 119.06 Hz. Maximum emulsion stability (55.12 min; 70.2% higher than the control) was at 50°C, 5.9 kV/cm, and 30 Hz, and the maximum gel strength (4751.33 N; 131% greater than the control) was at 50°C, 4 kV/cm, and 300 Hz. All models showed a good fit to the experimental data. Results demonstrated that foaming stability, water-holding capacity, and solubility did not show significant improvement under the tested conditions. In conclusion, PEF could be potentially used as a tool to modify the structure of the MPC85 to further promote the application of high-protein ingredients in the dairy industry.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70183","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716644","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":"Design of a Smart Hydroxypropyl Methylcellulose (HPMC) Film and Red Cabbage (Brassica oleracea var. capitata f. rubra) Extract as a Quality Indicator in Rural Cheese","authors":"Jesús Daniel Coronado Martínez,&nbsp;Fabian Rico Rodríguez,&nbsp;Rodrigo Ortega-Toro","doi":"10.1111/jfpe.70198","DOIUrl":"https://doi.org/10.1111/jfpe.70198","url":null,"abstract":"<div>\u0000 \u0000 <p>Through the development and application of a biodegradable film based on a commercial polymer such as hydroxypropyl methylcellulose with the addition of anthocyanin extract extracted from red cabbage (<i>Brassica oleracea var. capitata f. rubra</i>) as a pH indicator agent. The extraction of anthocyanins was carried out using an acidified solvent with an ethanol (70%)—HCl (0.1 M) solution at 80% (v/v), which was mixed with red cabbage powder at ratios of [1:10], [1:15], [1:20] (m/v). Undesired components were removed through vacuum filtration, centrifugation, and precipitation separation. The red cabbage anthocyanin extract (RCAE) was quantified by the differential pH method and characterized using UV–Vis and Fourier transform infrared spectroscopy (FTIR). Based on the total anthocyanin content (TAC), a working extract E3 [1:20] (m/v) was selected as it presented the highest TAC value with 46.78 ± 0.49 mg Cy3G/L. The films were prepared by casting using a standard formulation as a control (C), and the solvent content was replaced with RCAE at 10%, 20%, and 30% for each formulation. The films were characterized by measuring their water interaction properties, optical and structural properties using UV–Vis, FTIR, Colorimeter, Glossmeter, scanning electron microscope, and optical microscopy analysis. Finally, the film was applied to a food matrix (queso costeño, a fresh rural cheese typical of the Colombian Caribbean region), and physicochemical parameters such as pH, acidity, and color were measured over a total storage time of 12 days at 4°C. Additionally, the food matrix was microbiologically analyzed for deterioration through the viable mesophilic aerobes, molds and yeasts, and total coliforms count. The reaction of the film, which had its color measured on the working days, showed a significant change (∆<i>E</i> ≥ 5), demonstrating the film's ability to indicate the pH of the food.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716630","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nanocomposite Films With Enhanced Mechanical and Preservation Properties by PBAT-Doped Mica Nanosheets for Strawberry Preservation","authors":"Liying Yang,&nbsp;Bo Zhang,&nbsp;Douxin Xiao,&nbsp;Alideertu Dong","doi":"10.1111/jfpe.70201","DOIUrl":"https://doi.org/10.1111/jfpe.70201","url":null,"abstract":"<div>\u0000 \u0000 <p>The utilization of biodegradable polybutylene adipate terephthalate (PBAT) presents a hopeful resolution in diminishing dependence on nonbiodegradable plastics. However, the antimicrobial characteristics, mechanical durability, and barrier properties of PBAT-based film need to be improved. The present study demonstrates the fabrication of composite antibacterial films (PMC films) through the incorporation of PBAT with mineral mica powder and clove essential oil (CEO). According to the research, PMC-2 films (the incorporation of 6 wt% mica powder) resulted in a significant improvement in mechanical properties, with an increase in elongation at a break of 111.21% compared to PMC-0 films (no mica). In addition, the water vapor transmission rate (WVTR) of the films increased from 421.48 to 526.53 g/(m² 24 h) with increasing mica powder content. These films also exhibited prolonged and sustained CEO release with a cumulative release of 65.32% within 10 days, and the capability to block both medium-wave and long-wave ultraviolet radiation. The inclusion of mica powder effectively mitigated weight loss in strawberries, and the films achieved a degradation rate of 58.89% on the 19th day, indicating good biodegradability. These findings suggest that these films are well-suited for food preservation purposes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 8","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Comprehensive Analysis of Potential Management Strategies for Valorization of Waste From Fruits and Vegetables Turning Trash Into Treasure","authors":"Rasheeda Khanam,&nbsp;Umesh Maskare","doi":"10.1111/jfpe.70176","DOIUrl":"https://doi.org/10.1111/jfpe.70176","url":null,"abstract":"<p>The imperative for sustainable food systems necessitates a paradigm shift towards the efficient utilization and responsible disposal of food by-products. The inedible portions of fruits and vegetables, often constituting a substantial fraction of overall food waste, present a significant challenge and, simultaneously, a considerable opportunity. Transforming these seemingly valueless residues into value-added commodities such as animal feed, biofuels, biofertilizers, and bioplastics is not merely a waste management strategy; it represents a crucial step towards minimizing environmental impact, generating novel revenue streams, and fostering a circular economy. Biochemical conversion technologies play a pivotal role in unlocking the potential of organic waste for energy and bioproduct generation, directly contributing to greenhouse gas mitigation and the establishment of sustainable energy portfolios. Similarly, the widespread adoption of composting practices transforms organic waste into nutrient-rich soil amendments, enhancing soil health and diminishing reliance on synthetic fertilizers. Beyond these established applications, the extraction of high-value essential nutrients and bioactive compounds from the by-products of fruits and vegetables for integration into dietary supplements, pharmaceuticals, and functional foods underscores the latent potential of these inedible fractions as reservoirs of health-promoting ingredients. Furthermore, the development of biodegradable and edible packaging materials derived from food by-products addresses the pressing global issue of plastic waste, promoting the utilization of renewable resources within the packaging sector. Realizing the full potential of inedible food parts of fruits and vegetables necessitates a multi-pronged approach encompassing the implementation of supportive policies that incentivize waste reduction and resource recovery, coupled with comprehensive educational initiatives aimed at raising awareness among both consumers and industries regarding the multifaceted benefits of sustainable food waste management. The application of innovative technologies and sustainable practices is paramount in converting food waste into valuable resources, thereby contributing to a more sustainable and resilient global food system. Future research endeavors should focus on optimizing extraction and conversion technologies, assessing the economic viability of various valorization pathways, and fostering collaborative frameworks among stakeholders to maximize the societal and environmental benefits of this crucial field.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 7","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144695848","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}