Journal of Food Process Engineering最新文献

{"title":"Digital Process Integration in Food Manufacturing: An Exploratory Study of the German Beverage Sector","authors":"Matthias Staiger,&nbsp;Tobias Voigt","doi":"10.1111/jfpe.70800","DOIUrl":"https://doi.org/10.1111/jfpe.70800","url":null,"abstract":"<p>Digital process integration is increasingly transforming the design, control, and optimization of beverage manufacturing systems. By enabling more efficient, resource-conscious, and data-driven production, digitalization has become a key driver of technological advancement in the food industry. However, empirical evidence regarding the practical implementation of digital production functions in industrial environments remains limited. This exploratory study investigates the current state of digital process integration in the German beverage industry. The study is based on a literature review, expert interviews, and an industry-wide online survey covering approximately 5% of all beverage manufacturers in Germany. It examines the implementation, perceived benefits, and practical relevance of 12 production-related digital functions, including process data acquisition, order management, and energy management. In addition, the study analyzes the interface architectures currently used in production environments. The analytical framework combines the Technology–Organization–Environment (TOE) model to structure the influencing factors with a multi-criteria decision-making (MCDM) approach to derive a functional priority index based on industry feedback. The results show that digitalization has progressed unevenly across functional areas. Machine and process data acquisition, remote access, and order management are widely implemented, whereas program management, energy management, and tool monitoring remain comparatively uncommon. The findings further highlight the persistent challenge of achieving seamless interoperability between machines and software systems despite the availability of standardized communication technologies such as OPC UA and the Weihenstephan standards. From a practical perspective, this study provides an evidence-based overview of current digital adoption patterns in beverage manufacturing. Beyond its sector-specific findings, the proposed methodological framework offers a transferable approach for evaluating digital production functions in other manufacturing industries. The results support production engineers and industrial decision-makers in prioritizing digitalization initiatives and aligning future investments with Industry 4.0 objectives.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70800","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205350","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 Effects of Ultrasound and Enzymatic Treatments on the Extraction Kinetics, Fluid Properties, and Nutritional Profile of Kadamb Juice","authors":"Tarak Chandra Panda,&nbsp;Jishu Raj Chetia,&nbsp;Samlesh Kumari,&nbsp;Dibyakanta Seth","doi":"10.1111/jfpe.70818","DOIUrl":"https://doi.org/10.1111/jfpe.70818","url":null,"abstract":"<div>\u0000 \u0000 <p>Kadamb fruit (<i>Neolamarckia cadamba Roxb</i>.) is an important tropical fruit known to be recognized for its health and nutritional benefits. Its fleeting harvest period, rapid spoilage, and the intricate structure of its pulp act as barriers to the effective extraction of its juice. The objective of this study was to improve the quality and quantity of juice and examine the phytochemical, anti-nutritional, and rheological properties. A Box–Behnken design was adopted to study the effects of enzyme concentration (0.01%–0.05% wt/wt), incubation time (40–60 min), and ultrasound time (8–16 min) on extraction performance. Maximum yield of 73.57% juice and quality parameters such as 4.82% transmittance clarity, pH 3.35, viscosity 1.32 cP, refractive index 1.34, and 4.5 °Brix total soluble solids (TSS) were attained with an enzyme concentration of 0.03% (wt/wt), 60 min incubation, and 12 min ultrasound at 60% amplitude. The synergy between ultrasound and enzyme resulted in notable enhancements of yield and clarity (<i>p</i> &lt; 0.05) and a reduction in viscosity. Analysis of phytochemicals showed changes depending on the stage, with ascorbic acid, total phenolic content, and antioxidant activity diminishing as the fruit matured, whereas tannin and saponin levels fluctuated. Both juice and pulp are subjected to mechanical processing, which resulted in a drop in viscosity as evidenced by rheological analysis. Fourier Transform Infrared Spectroscopy (FTIR) revealed the presence of phenolic compounds, alcohol, carboxylic acids, esters, and other functional groups. Integration of sonication with pectinase enzyme treatment improves yield, nutritional quality, and processing efficiency of kadamb fruit juice.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149205409","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":"Impact of Green Grape Juice Addition on Selected Chemical Components and Antioxidant Capacity of Cerasus humilis Juice","authors":"Yuelei Wang,&nbsp;Yuqi Liu,&nbsp;Jing Ren,&nbsp;Xianchun Zong,&nbsp;Xing Shun Song","doi":"10.1111/jfpe.70823","DOIUrl":"https://doi.org/10.1111/jfpe.70823","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to improve the sensory properties of <i>Cerasus humilis</i> juice and investigate the potential interactions among bioactive compounds in a blended functional juice system. The sensory attributes, color, antioxidant activity, polyphenol and vitamin C (VC) content, and sugar levels were systematically evaluated. Seven formulations were tested in this study, including five blended ratios of <i>C. humilis</i> (C) juice to green grape (G) juice (34:66 (CG1), 37:63 (CG2), 40:60 (CG3), 44:56 (CG4), and 50:50 (CG5)) and two single-component juices (100% <i>C. humilis</i> juice and 100% green grape juice). Among the tested formulations, CG5 (50:50 ratio) demonstrated significantly enhanced antioxidant activity (455.02 mg TE/100 mL) and polyphenol content (173.1 mg/100 mL), along with favorable consumer acceptance. Significant variations in bioactive compound concentrations were observed among the seven juice formulations. In the blended juices (CG1–CG5), interactions between the two juices influenced VC and sugar levels, while other bioactive compounds exhibited a progressive increase, contributing to improved functional properties. Overall, the addition of 50% green grape juice to <i>C. humilis</i> juice was well-received by consumers. This study provides an innovative approach to developing a palatable and convenient <i>C. humilis</i>-based functional juice while maintaining its inherent high antioxidant activity, offering a promising strategy for marketable functional beverage products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149146018","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":"Round Eggplant Optical Properties and Simulation-Optimized Transmission-Mode Spectral Detection","authors":"Yichen Luo,&nbsp;Jinghui Zhao,&nbsp;Guantian Wang,&nbsp;Yande Liu,&nbsp;Jie Chen,&nbsp;Yang Wang,&nbsp;Zihan Zhou,&nbsp;Zhuo Li,&nbsp;Shaohe Jiao","doi":"10.1111/jfpe.70812","DOIUrl":"https://doi.org/10.1111/jfpe.70812","url":null,"abstract":"&lt;div&gt;\u0000 \u0000 &lt;p&gt;Visible/near-infrared (Vis/NIR) spectroscopy offers a promising non-destructive technique for assessing round eggplant (&lt;i&gt;Solanum melongena&lt;/i&gt; var. &lt;i&gt;esculentum&lt;/i&gt;) quality. For the purple-black round eggplant samples examined here, however, dark pericarp coloration and multi-layered tissue structure limit light penetration and accurate internal evaluation. To clarify how light penetrates round eggplant tissues, this study measured two key optical parameters. These were the absorption coefficient (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msub&gt;\u0000 &lt;mi&gt;μ&lt;/mi&gt;\u0000 &lt;mi&gt;a&lt;/mi&gt;\u0000 &lt;/msub&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {mu}_a $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;) and reduced scattering coefficient (&lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msubsup&gt;\u0000 &lt;mi&gt;μ&lt;/mi&gt;\u0000 &lt;mi&gt;s&lt;/mi&gt;\u0000 &lt;mo&gt;′&lt;/mo&gt;\u0000 &lt;/msubsup&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {mu}_s^{prime } $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt;), which describe tissue light absorption and scattering, respectively. The &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msub&gt;\u0000 &lt;mi&gt;μ&lt;/mi&gt;\u0000 &lt;mi&gt;a&lt;/mi&gt;\u0000 &lt;/msub&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {mu}_a $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; and &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msubsup&gt;\u0000 &lt;mi&gt;μ&lt;/mi&gt;\u0000 &lt;mi&gt;s&lt;/mi&gt;\u0000 &lt;mo&gt;′&lt;/mo&gt;\u0000 &lt;/msubsup&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {mu}_s^{prime } $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; values of the pericarp, pulp, and seed cavity were determined across 400–1050 nm using a single integrating sphere system combined with the inverse adding-doubling method. Results revealed high &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msub&gt;\u0000 &lt;mi&gt;μ&lt;/mi&gt;\u0000 &lt;mi&gt;a&lt;/mi&gt;\u0000 &lt;/msub&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {mu}_a $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; in the pericarp (up to 8.93 mm&lt;sup&gt;−1&lt;/sup&gt;) at 400–700 nm, which impeded light penetration. Beyond 700 nm, &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msub&gt;\u0000 &lt;mi&gt;μ&lt;/mi&gt;\u0000 &lt;mi&gt;a&lt;/mi&gt;\u0000 &lt;/msub&gt;\u0000 &lt;/mrow&gt;\u0000 &lt;annotation&gt;$$ {mu}_a $$&lt;/annotation&gt;\u0000 &lt;/semantics&gt;&lt;/math&gt; decreased to near zero and &lt;span&gt;&lt;/span&gt;&lt;math&gt;\u0000 &lt;semantics&gt;\u0000 &lt;mrow&gt;\u0000 &lt;msubsup&gt;\u0000 &lt;mi&gt;μ&lt;/mi&gt;\u0000 &lt;mi&gt;s&lt;/mi&gt;\u0000 &lt;mo&gt;′&lt;/mo&gt;\u0000 ","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145845","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":"Oleosome Extracts From Capsicum Seeds and Their Stabilization Against Aggregation Using κ-Carrageenan","authors":"Fan Wu,&nbsp;Mingzhao Han,&nbsp;Mingzheng Chen,&nbsp;Dongxuan Liu,&nbsp;Boran Yang,&nbsp;Yuanying Ni,&nbsp;Xin Wen,&nbsp;Remko Marcel Boom,&nbsp;Constantinos V. Nikiforidis","doi":"10.1111/jfpe.70821","DOIUrl":"https://doi.org/10.1111/jfpe.70821","url":null,"abstract":"<div>\u0000 \u0000 <p>Capsicum seeds, a by-product of capsanthin and capsaicin production, are an underutilized source of native oleosomes for food emulsion applications. In this study, oleosomes were isolated from capsicum seeds, and the effects of κ-carrageenan (κC) concentration and heat treatment on their physical stability at pH 5 were investigated by analyzing ζ-potential, particle size, flow behavior, microstructure, and creaming stability. In the absence of κC, the oleosome dispersions exhibited pronounced aggregation, creaming, and phase separation during 24 h of storage. Increasing the κC concentration shifted the ζ-potential toward more negative values, increased the apparent viscosity, and progressively inhibited creaming. In unheated dispersions, 0.04 wt% κC effectively suppressed macroscopic phase separation, whereas heat-treated dispersions required 0.10 wt% κC to achieve comparable stability. κC improved the physical stability of both unheated and heat-treated capsicum seed oleosome dispersions, although a higher concentration was required after heating. These findings support the potential application of κC-stabilized capsicum seed oleosomes in mildly acidic plant-based emulsion systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145848","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":"Green Extraction of Lutein Esters From Marigold Using a Propyl Acetate/Ethanol/Water Surfactant-Free Microemulsion: Structure-Performance Relationship and Process Optimization","authors":"Yuming Li,&nbsp;Baoru Yang,&nbsp;Changbao Sun,&nbsp;Xin Liu,&nbsp;Miaoyu An,&nbsp;Hongyan Wu","doi":"10.1111/jfpe.70798","DOIUrl":"https://doi.org/10.1111/jfpe.70798","url":null,"abstract":"<div>\u0000 \u0000 <p>Conventional extraction of lutein esters from marigold usually relies on large amounts of organic solvents, which raises concerns regarding solvent use and environmental impact. In this study, a propyl acetate/ethanol/water surfactant-free microemulsion was developed as an alternative extraction medium, and the relationship between formulation composition, microstructural evolution, and extraction performance was systematically investigated. The phase behavior and microstructure of the system were characterized using complementary physicochemical methods, including conductivity, spectroscopy, calorimetry, light scattering, and electron microscopy. The results showed that the system underwent a composition-dependent transition from oil-in-water to bicontinuous and finally to water-in-oil microemulsions as the oil-phase fraction increased. Among the tested formulations, the system with a propyl acetate-to-water mass ratio of 4:6 exhibited the smallest droplet size (10.52 nm) and the lowest polydispersity index (0.02), indicating favorable dispersion uniformity. Extraction variables were further studied by single-factor experiments and optimized using Box–Behnken response surface methodology. The optimum conditions were a solid-to-liquid ratio of 1:49 g/mL, an extraction time of 2.0 h, and an extraction temperature of 42°C, under which the experimental lutein ester yield reached 4.374 mg/g. These results demonstrate that surfactant-free microemulsions can provide a potentially useful alternative medium for recovery of hydrophobic carotenoids from plant materials and offer useful process information for green extraction design.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145980","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":"Impact of Cold Plasma Treatment on Bioactive and Mineral Components of Cultivated Ganoderma lucidum: A Comparison With Natural Samples","authors":"Leila Moradipour,&nbsp;Vahide Payamnoor,&nbsp;Farshad Sohbatzadeh,&nbsp;Samad Nejad Ebrahimi,&nbsp;Jamile Nazari","doi":"10.1111/jfpe.70803","DOIUrl":"https://doi.org/10.1111/jfpe.70803","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Ganoderma lucidum</i> (GL), an adaptogenic medicinal mushroom, supports homeostasis and immunity through bioactive constituents. This study compares natural mushroom (NM) with laboratory-cultivated counterparts, both untreated (CCM) and subjected to cold plasma treatment (surface dielectric barrier discharge, DBD, for 8 min; CPM), to evaluate metabolomic profiles, bioactive properties, and mineral content. Natural and cultivated samples were harvested and analyzed for metabolite classes including ascorbic acid, astaxanthin, total polysaccharides, total phenolics, total flavonoids, kojic acid, β-carotene, lycopene, ergosterol, betulin, betulinic acid, ganoderic acids, total terpenoids, and total triterpenes. Comparisons were made among NM, CCM, and CPM groups. In CPM, ascorbic acid, β-carotene, total phenolics, total flavonoids, and betulin increased 1.8, 1.6, 3, 2.2, and 5-fold relative to NM, and 1.5, 2.3, 1.88, 5, and 2-fold relative to CCM, respectively. Kojic acid was higher in CPM than in both cultivated groups. Conversely, NM possessed greater ganoderic acid, betulinic acid, lycopene, total terpenoids, and total triterpenes, and showed superior FRAP antioxidant activity compared with CCM and CPM. Macronutrients Na, K, Ca, and Mg were 14, 17, 7, and 17-fold higher in CPM than NM. Micronutrients boron, manganese, copper, selenium, and zinc were 4.4, 5.4, 3.2, 7, and 1.8-fold higher, respectively. Application of cold plasma significantly enhanced the accumulation of certain bioactive compounds compared to the control treatment. These compounds play a vital role in the survival and adaptability of the fungus. Therefore, this approach not only ensures high-quality production but also contributes to the protection of forest ecosystems by reducing the pressure on natural resources.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145799","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":"Autoclave-Assisted Superheated Steam Processing as an Effective Strategy to Improve the Nutritional and Functional Quality of Amorphophallus paeoniifolius var. campanulatus Flour","authors":"Nithesh Bharat,&nbsp;Pulak Datta","doi":"10.1111/jfpe.70752","DOIUrl":"https://doi.org/10.1111/jfpe.70752","url":null,"abstract":"<div>\u0000 \u0000 <p>Sustainable food systems entail the use of underexploited crops as substitutes for cereal crops affected by biotic and abiotic stresses. However, the antinutritional factors, undesirable enzyme activity, and suboptimal functional properties limit the use of these underutilized tuber crops. The conventional treatments have been effective in containing the aforementioned limitations; nonetheless, traditional treatments have shortcomings, including nutrient loss, high energy consumption, and textural modification. Consequently, the potential of autoclave-assisted superheated steam (SHS) treatment for improving the quality attributes of <i>Amorphophallus paeoniifolius</i> <i>var. campanulatus</i> (APC) remains largely unexplored. The tuber slices were exposed to SHS treatment (35–40 psi, 140°C–150°C); 10 sets of treatments were performed at 30 s intervals and coded as TSHS-30 to TSHS-300. Following treatment, samples were dried, milled into flour, and evaluated for structural, functional, and phytochemical parameters. Structural alterations were confirmed by FESEM, FTIR spectroscopy, and X-ray diffraction, which revealed a decline in relative crystallinity and partial gelatinization. Enzymatic activities of polyphenol oxidase and peroxidase were significantly reduced by approximately 85% and 65%, respectively, in TSHS-300. Antinutritional constituents, viz., phytic acid, oxalates, and tannins, exhibited reductions of 44%, 34%, and 59%, respectively, in the longest SHS exposure. The water and oil absorption capacities increased from 2.06 to 4.96 g/g and from 1.12 to 4.02 g/g, respectively. The treatment also enhanced solubility (14%–45%) and increased gel strength and shear-thinning behavior, as observed in the rheological dataset, due to the spatial rearrangement of APC flour. These findings pave the way for the expanded use of APC in food formulations, such as porridge, soups, and instant mixes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145918","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":"Process Optimization and Mass Transfer Characteristics of Ultrasound-Assisted Curcuminoid Extraction From Curcuma caesia in Deep Eutectic Solvents","authors":"Manaswini Barik,&nbsp;Sankar Chandra Deka,&nbsp;Amit Baran Das","doi":"10.1111/jfpe.70825","DOIUrl":"https://doi.org/10.1111/jfpe.70825","url":null,"abstract":"<div>\u0000 \u0000 <p>The goal of the study was to examine how curcuminoids interact and mass transfer in deep eutectic solvents (DES) that have various physicochemical properties. The chosen DES systems were created to investigate how curcuminoid solubilization, extraction efficiency, and stability during ultrasound-assisted extraction are affected by solvent polarity, acidity, viscosity, and hydrogen-bonding interactions. The study also assessed the thermal stability of curcuminoids in various DES. Curcuminoids were extracted using ultrasound in five different DES, including binary mixtures of fructose, choline chloride, sucrose, and lactic acid. The lactic acid-sucrose demonstrated higher total curcumin content (TCC), antioxidant activity, and total phenolic content (TPC). Consequently, the ultrasound-assisted extraction method using lactic acid-sucrose was optimized and modeled to achieve maximum TCC. The extraction of curcuminoids in lactic acid-sucrose DES adhered well to a pseudo-2nd-order kinetic model. Compared to conventional methods, ultrasound-assisted extraction in lactic acid-sucrose showed a higher extraction rate, attributed to higher diffusivity and lower Biot and Schmidt numbers. Moreover, lactic acid-sucrose DES exhibited enhanced thermal and pH stability for curcuminoids. This proposed extraction method presents an efficient and sustainable approach for extracting curcuminoids from black turmeric, with potential applications in the pharmaceutical and food industries.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145716","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":"Advances in Ultraviolet Technology for Food Processing: Engineering, Matrix-Driven Design, and Future Directions","authors":"Karla Aguilar-Lara,&nbsp;Sergio A. Ojeda-Piedra,&nbsp;Maria de los Angeles Cornejo-Villegas,&nbsp;Maria de la Luz Zambrano-Zaragoza","doi":"10.1111/jfpe.70804","DOIUrl":"https://doi.org/10.1111/jfpe.70804","url":null,"abstract":"<p>Ultraviolet (UV) irradiation is a non-thermal technology of increasing relevance for extending food shelf life while offering economic, technical, environmental, and food-safety advantages. Contrary to common assumptions, its efficacy does not depend solely on lamp nominal power, exposure time, or the apparent penetration capacity of UV radiation. It depends instead on the interaction among the emission wavelength, incident fluence, food optical and physical properties, reactor geometry, and hydrodynamics, which together determine the UV distribution, transmission, scattering, and absorption in food matrices. Therefore, this review analyzes UV processing from an engineering perspective by integrating photochemical principles, germicidal mechanisms, UV sources, reactor configurations, mathematical models, and food applications. The discussion emphasizes the main barriers to industrial scale-up, including limited optical penetration, heterogeneous fluence distribution, absorption by food constituents, shadowing in irregular solids, regulatory constraints, UV-LED power and thermal-management limitations, and the balance between microbial inactivation and preservation of bioactive compounds. In addition, engineering variables, optical properties, radiation-distribution models, and reaction-kinetic approaches are synthesized to standardize useful criteria for designing, optimizing, and validating UV processes. Finally, a food-matrix-driven decision framework is proposed to guide the selection of photoreactors, critical variables, and validation goals for different food decontamination and processing purposes.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70804","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149145709","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}