Journal of Food Process Engineering最新文献

{"title":"Modeling the Inactivation of E. coli, S. aureus, A. flavus, and S. cerevisiae on Fresh-Cut Pineapple Exposed to Pulsed Light","authors":"Monica Jaiswal,&nbsp;Brijesh Srivastava","doi":"10.1111/jfpe.70611","DOIUrl":"https://doi.org/10.1111/jfpe.70611","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the efficacy of pulsed light (PL) treatment in reducing the inoculated microbial contamination on fresh-cut pineapple. Further, it assessed the suitability of various kinetic models in characterizing the inactivation patterns of <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Saccharomyces cerevisiae</i>, and <i>Aspergillus flavus</i>. PL treatment with flashlamp energy levels of 500–700 J (effective fluence, F_e: 0.011–0.122 J cm⁻²) for 60–300 pulses (treatment time: 60–300 s) resulted in microorganism-specific reductions. <i>E. coli</i> showed the highest susceptibility with an increase in inactivation rate constant, <i>k</i>_<i>max</i>, from 0.021 to 0.044 s⁻¹ after 700 J for 240 s. <i>S. aureus</i> and <i>S. cerevisiae</i> displayed moderate resistance, whereas <i>A. flavus</i> proved highly resistant, achieving only 1.7 log CFU g⁻¹ reduction. At lower PL doses, the inactivation curves showed clear shoulders, but became much steeper at 700 J, while the fungal population consistently exhibited tailing. Six kinetic models (log-linear, Weibull, Geeraerd tail, Geeraerd shoulder, Coroller, and biphasic) were evaluated using goodness-of-fit (coefficient of determination (<i>R</i>²) and root mean square error (RMSE)), performance indices (accuracy factor (A_f) and bias factor (B_f), and information criteria (Akaike information criterion [AIC]), Bayesian information criterion (BIC), Akaike difference (Δ_<i>i</i>), and Akaike weight (<i>w</i>_<i>i</i>)). The biphasic followed by Weibull provided the best fit for bacterial population (<i>R</i>² ≈ 0.99; RMSE &lt; 0.05; A_f and B_f close to 1; Δ_<i>i</i> ≤ 2; high <i>w</i>_<i>i</i>), as shown by the Δ_<i>i</i> heat map. The Coroller best described <i>A. flavus</i>, while <i>S. cerevisiae</i> was best described by the log-linear model, followed by Coroller based on weightage.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173654","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":"Gastroprotective Effects of Hexanic Extract of the Leaves of Spondias purpurea and Its Underlying Mechanism of Action","authors":"Cynthia Layse Ferreira de Almeida,&nbsp;Samara Alves Brito,&nbsp;Temístocles Italo de Santana,&nbsp;Henrique Alves Bandeira Alves Costa,&nbsp;Caroline Leal Rodrigues Soares,&nbsp;Natalie Emanuelle Ribeiro Rodrigues,&nbsp;Vanda Lucia dos Santos,&nbsp;Almir Gonçalves Wanderley,&nbsp;Henrique D. M. Coutinho,&nbsp;Teresinha Gonçalves da Silva","doi":"10.1111/jfpe.70621","DOIUrl":"https://doi.org/10.1111/jfpe.70621","url":null,"abstract":"<p><i>Spondias purpurea</i> is used in ethnopharmacology as an antidiarrheal, antispasmodic, diuretic, antianemic, antipyretic, and analgesic. Studies carried out by our research group attested to the preliminary antioxidant and gastroprotective activities of this species; however, its mechanism of action remains unknown. This study aimed to evaluate the mechanisms of action underlying the healing activity of hexanic extract of <i>S. purpurea</i> leaves (SpHE). In this study, 144 Wistar rats were used, 72 males and 72 females. For this, antisecretory capacity by pylorus ligation, effects of nitric oxide and sulfhydryl (<span></span>SH) groups, and the ability to stimulate mucus production were evaluated. Healing activity was evaluated in vitro using a scratch test and in vivo using the acetic acid-induced rat ulcer model. Values were expressed as mean ± standard deviation (SD). Statistical significance between groups was determined using one-way analysis of variance (ANOVA) followed by Tukey's test, with <i>p</i> &lt; 0.05 indicating significance. SpHE (25 mg/kg) decreased acid secretion in the gastric contents and increased mucus production in rats; this effect was <span></span>SH-dependent but nitric oxide-independent. Cell migration assays demonstrated an increase in the rate of endothelial cell confluence. Ulcer healing and marked cell proliferative activities were observed in the rat ulcer model using histopathological and immunohistochemical analyses with Ki-67 and BrdU. These data indicate that <i>S. purpurea</i> has antiulcerogenic properties, possibly related to antisecretory, cytoprotective, and healing pathways.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70621","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173652","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":"Calibration and Validation of Viscoelastic Contact Models in Collision Simulations of Pickled Radishes by DEM","authors":"Jindong Feng,&nbsp;Hong Chen,&nbsp;Qisheng Tang,&nbsp;Xueyi Xia","doi":"10.1111/jfpe.70613","DOIUrl":"https://doi.org/10.1111/jfpe.70613","url":null,"abstract":"<div>\u0000 \u0000 <p>Accurate simulation of viscoelastic collision behavior is a key technology for addressing the challenge of collision posture adjustment in automated pickled radish processing. This study determined the coefficient of restitution (0.17–0.32) of pickled radishes through free-fall experiments. Based on the discrete element method (DEM) approach, this study systematically compared six viscoelastic normal contact models: Hunt–Crossley (HC), Lee and Herrmann (LH), Lichtensteiger (Li), Flores (F), Kuwabara and Kono (KK), and Tsuji (Ts). Results indicate that the Tsuji model best matches experimental data in predicting contact duration, rebound velocity, and peak contact force, establishing it as the optimal model for simulating pickled radish collisions. Further simulations reveal that increasing the geometric radius enhances peak contact force but shortens contact duration. Based on the Tsuji model, the coefficient of restitution decreases linearly with increasing impact velocity. In tangential collisions, a critical impact angle (<i>θ</i> = 55°) exists: angles below this threshold exhibit a slip-to-roll transition, while angles above result in pure sliding. This study provides key parameters and model selection criteria for simulating pickled radish collisions, offering theoretical guidance for food processing equipment design.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173851","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":"The Variation Law of the Contact Force Between Corn Kernels Under External Force Action","authors":"Xinping Li,&nbsp;Yanan Li,&nbsp;Junyi Wang,&nbsp;Jiarui Hou,&nbsp;Bin Peng,&nbsp;Ruizhe Sun,&nbsp;Shendi Xu,&nbsp;Wantong Zhang,&nbsp;Jing Pang,&nbsp;Lingxin Geng","doi":"10.1111/jfpe.70556","DOIUrl":"https://doi.org/10.1111/jfpe.70556","url":null,"abstract":"<div>\u0000 \u0000 <p>To address the issue that the patterns of force variation when threshing components exert external forces on corn kernels during mechanical threshing remain unclear. This study defined the contact forces generated within corn ears under external load. A mathematical contact force model was developed using two corn varieties (Boyun 88 and Zhengdan 958) as experimental subjects. Experiments employed a contact force measurement device, with factors including corn ear section (small, middle, large), kernel position, and arrangement method. The resistance (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <msub>\u0000 <mi>F</mi>\u0000 <mi>T</mi>\u0000 </msub>\u0000 </mrow>\u0000 <annotation>$$ {F}_T $$</annotation>\u0000 </semantics></math>) encountered when inserting the wedge-shaped pressure transfer device between corn kernels was used as the test indicator. Subsequently, a carpopodium fracture test device was used to explore the relationship between applied load and contact force of the kernel, thereby validating the contact force model. Results indicated that contact force was greater in the middle section, followed by the large section, and smaller in the small section. Furthermore, the offset values varied significantly between small and large sections but minimally within the middle section. Contact force was also found to be greater under interrow interlace kernel arrangements, followed by opposite-row arrangements, and smaller under intra-row arrangements. Compared to regularly arranged kernels, contact force transmission exhibited a wider range in irregularly arranged areas. Crucially, kernel detachment occurs when the combined contact force exceeds the carpopodium connection force. This research provides essential theoretical support for designing low-damage corn threshing components and developing associated mechanical threshing equipment.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173850","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":"Gastroprotective Effects of Hexanic Extract of the Leaves of Spondias purpurea and Its Underlying Mechanism of Action","authors":"Cynthia Layse Ferreira de Almeida,&nbsp;Samara Alves Brito,&nbsp;Temístocles Italo de Santana,&nbsp;Henrique Alves Bandeira Alves Costa,&nbsp;Caroline Leal Rodrigues Soares,&nbsp;Natalie Emanuelle Ribeiro Rodrigues,&nbsp;Vanda Lucia dos Santos,&nbsp;Almir Gonçalves Wanderley,&nbsp;Henrique D. M. Coutinho,&nbsp;Teresinha Gonçalves da Silva","doi":"10.1111/jfpe.70621","DOIUrl":"https://doi.org/10.1111/jfpe.70621","url":null,"abstract":"<p><i>Spondias purpurea</i> is used in ethnopharmacology as an antidiarrheal, antispasmodic, diuretic, antianemic, antipyretic, and analgesic. Studies carried out by our research group attested to the preliminary antioxidant and gastroprotective activities of this species; however, its mechanism of action remains unknown. This study aimed to evaluate the mechanisms of action underlying the healing activity of hexanic extract of <i>S. purpurea</i> leaves (SpHE). In this study, 144 Wistar rats were used, 72 males and 72 females. For this, antisecretory capacity by pylorus ligation, effects of nitric oxide and sulfhydryl (<span></span>SH) groups, and the ability to stimulate mucus production were evaluated. Healing activity was evaluated in vitro using a scratch test and in vivo using the acetic acid-induced rat ulcer model. Values were expressed as mean ± standard deviation (SD). Statistical significance between groups was determined using one-way analysis of variance (ANOVA) followed by Tukey's test, with <i>p</i> &lt; 0.05 indicating significance. SpHE (25 mg/kg) decreased acid secretion in the gastric contents and increased mucus production in rats; this effect was <span></span>SH-dependent but nitric oxide-independent. Cell migration assays demonstrated an increase in the rate of endothelial cell confluence. Ulcer healing and marked cell proliferative activities were observed in the rat ulcer model using histopathological and immunohistochemical analyses with Ki-67 and BrdU. These data indicate that <i>S. purpurea</i> has antiulcerogenic properties, possibly related to antisecretory, cytoprotective, and healing pathways.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70621","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173848","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 the Inactivation of E. coli, S. aureus, A. flavus, and S. cerevisiae on Fresh-Cut Pineapple Exposed to Pulsed Light","authors":"Monica Jaiswal,&nbsp;Brijesh Srivastava","doi":"10.1111/jfpe.70611","DOIUrl":"https://doi.org/10.1111/jfpe.70611","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the efficacy of pulsed light (PL) treatment in reducing the inoculated microbial contamination on fresh-cut pineapple. Further, it assessed the suitability of various kinetic models in characterizing the inactivation patterns of <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Saccharomyces cerevisiae</i>, and <i>Aspergillus flavus</i>. PL treatment with flashlamp energy levels of 500–700 J (effective fluence, F_e: 0.011–0.122 J cm⁻²) for 60–300 pulses (treatment time: 60–300 s) resulted in microorganism-specific reductions. <i>E. coli</i> showed the highest susceptibility with an increase in inactivation rate constant, <i>k</i>_<i>max</i>, from 0.021 to 0.044 s⁻¹ after 700 J for 240 s. <i>S. aureus</i> and <i>S. cerevisiae</i> displayed moderate resistance, whereas <i>A. flavus</i> proved highly resistant, achieving only 1.7 log CFU g⁻¹ reduction. At lower PL doses, the inactivation curves showed clear shoulders, but became much steeper at 700 J, while the fungal population consistently exhibited tailing. Six kinetic models (log-linear, Weibull, Geeraerd tail, Geeraerd shoulder, Coroller, and biphasic) were evaluated using goodness-of-fit (coefficient of determination (<i>R</i>²) and root mean square error (RMSE)), performance indices (accuracy factor (A_f) and bias factor (B_f), and information criteria (Akaike information criterion [AIC]), Bayesian information criterion (BIC), Akaike difference (Δ_<i>i</i>), and Akaike weight (<i>w</i>_<i>i</i>)). The biphasic followed by Weibull provided the best fit for bacterial population (<i>R</i>² ≈ 0.99; RMSE &lt; 0.05; A_f and B_f close to 1; Δ_<i>i</i> ≤ 2; high <i>w</i>_<i>i</i>), as shown by the Δ_<i>i</i> heat map. The Coroller best described <i>A. flavus</i>, while <i>S. cerevisiae</i> was best described by the log-linear model, followed by Coroller based on weightage.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173910","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":"The Variation Law of the Contact Force Between Corn Kernels Under External Force Action","authors":"Xinping Li,&nbsp;Yanan Li,&nbsp;Junyi Wang,&nbsp;Jiarui Hou,&nbsp;Bin Peng,&nbsp;Ruizhe Sun,&nbsp;Shendi Xu,&nbsp;Wantong Zhang,&nbsp;Jing Pang,&nbsp;Lingxin Geng","doi":"10.1111/jfpe.70556","DOIUrl":"https://doi.org/10.1111/jfpe.70556","url":null,"abstract":"<div>\u0000 \u0000 <p>To address the issue that the patterns of force variation when threshing components exert external forces on corn kernels during mechanical threshing remain unclear. This study defined the contact forces generated within corn ears under external load. A mathematical contact force model was developed using two corn varieties (Boyun 88 and Zhengdan 958) as experimental subjects. Experiments employed a contact force measurement device, with factors including corn ear section (small, middle, large), kernel position, and arrangement method. The resistance (<span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <msub>\u0000 <mi>F</mi>\u0000 <mi>T</mi>\u0000 </msub>\u0000 </mrow>\u0000 <annotation>$$ {F}_T $$</annotation>\u0000 </semantics></math>) encountered when inserting the wedge-shaped pressure transfer device between corn kernels was used as the test indicator. Subsequently, a carpopodium fracture test device was used to explore the relationship between applied load and contact force of the kernel, thereby validating the contact force model. Results indicated that contact force was greater in the middle section, followed by the large section, and smaller in the small section. Furthermore, the offset values varied significantly between small and large sections but minimally within the middle section. Contact force was also found to be greater under interrow interlace kernel arrangements, followed by opposite-row arrangements, and smaller under intra-row arrangements. Compared to regularly arranged kernels, contact force transmission exhibited a wider range in irregularly arranged areas. Crucially, kernel detachment occurs when the combined contact force exceeds the carpopodium connection force. This research provides essential theoretical support for designing low-damage corn threshing components and developing associated mechanical threshing equipment.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148173849","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":"Superworm-Derived Protein Hydrolysate: Functional Properties and Activity Following Enzymatic Processing","authors":"Cristiani Viegas Brandão Grisi,&nbsp;Lindalva Dantas Peixoto,&nbsp;Paula Izabela Felinto da Costa Cardoso,&nbsp;Priscila Santos Souza,&nbsp;Carolina Lima Cavalcanti Albuquerque,&nbsp;Iris Braz da Silva Araujo,&nbsp;Fábio Anderson Pereira da Silva,&nbsp;Anderson Ferreira Vilela,&nbsp;Maria José de Figueiredo","doi":"10.1111/jfpe.70620","DOIUrl":"https://doi.org/10.1111/jfpe.70620","url":null,"abstract":"<p>The increasing global demand for sustainable protein sources has driven interest in edible insects because of their high nutritional value and low environmental impact of their production. This study aimed to obtain and characterize protein hydrolysates from defatted <i>Zophobas morio</i> (superworm) flour using two enzymes, pepsin (PEP) and Brauzyn (BRA), under controlled temperature and pH conditions. Two treatments were studied: HP, protein hydrolysate obtained from the defatted flour of superworms using the PEP enzyme, and HB, protein hydrolysate obtained from the defatted flour of superworms using the BRA enzyme. The HP treatment was selected because it showed the best results compared to the HB treatment (<i>p</i> &lt; 0.05), with the degree of hydrolysis (20.0% for HP and 1.3% for HB) and yield (59.2% for HP and 16.0% for HB). The physicochemical and technological properties of the treated samples were analyzed using ANOVA (<i>p</i> &lt; 0.05) and Tukey's test, with a 95% confidence interval. The resulting hydrolysate exhibited a high protein content (69.21%) and satisfactory solubility (99.08%), oil absorption (3.23 g 100 g⁻¹), emulsifying capacity (58.67%), and emulsion stability (58.10%). It also exhibited antioxidant activity, with 2.2-Diphenyl-1-picrylhydrazyl (DPPH•) and Ferric Reducing Antioxidant Power (FRAP) values of 40.19 and 74.78 μmol TE g⁻¹. These results demonstrate that enzymatic hydrolysis significantly improves the functional and bioactive properties of <i>Z. morio</i> proteins, making them promising alternatives to conventional protein sources. Additionally, this study underscores the importance of developing insect-based bioprocesses to meet the global demand for sustainable functional ingredients and highlights the potential applications of <i>Z. morio</i> protein hydrolysates in the food and nutraceutical industries.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148167163","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":"Superworm-Derived Protein Hydrolysate: Functional Properties and Activity Following Enzymatic Processing","authors":"Cristiani Viegas Brandão Grisi,&nbsp;Lindalva Dantas Peixoto,&nbsp;Paula Izabela Felinto da Costa Cardoso,&nbsp;Priscila Santos Souza,&nbsp;Carolina Lima Cavalcanti Albuquerque,&nbsp;Iris Braz da Silva Araujo,&nbsp;Fábio Anderson Pereira da Silva,&nbsp;Anderson Ferreira Vilela,&nbsp;Maria José de Figueiredo","doi":"10.1111/jfpe.70620","DOIUrl":"https://doi.org/10.1111/jfpe.70620","url":null,"abstract":"<p>The increasing global demand for sustainable protein sources has driven interest in edible insects because of their high nutritional value and low environmental impact of their production. This study aimed to obtain and characterize protein hydrolysates from defatted <i>Zophobas morio</i> (superworm) flour using two enzymes, pepsin (PEP) and Brauzyn (BRA), under controlled temperature and pH conditions. Two treatments were studied: HP, protein hydrolysate obtained from the defatted flour of superworms using the PEP enzyme, and HB, protein hydrolysate obtained from the defatted flour of superworms using the BRA enzyme. The HP treatment was selected because it showed the best results compared to the HB treatment (<i>p</i> &lt; 0.05), with the degree of hydrolysis (20.0% for HP and 1.3% for HB) and yield (59.2% for HP and 16.0% for HB). The physicochemical and technological properties of the treated samples were analyzed using ANOVA (<i>p</i> &lt; 0.05) and Tukey's test, with a 95% confidence interval. The resulting hydrolysate exhibited a high protein content (69.21%) and satisfactory solubility (99.08%), oil absorption (3.23 g 100 g⁻¹), emulsifying capacity (58.67%), and emulsion stability (58.10%). It also exhibited antioxidant activity, with 2.2-Diphenyl-1-picrylhydrazyl (DPPH•) and Ferric Reducing Antioxidant Power (FRAP) values of 40.19 and 74.78 μmol TE g⁻¹. These results demonstrate that enzymatic hydrolysis significantly improves the functional and bioactive properties of <i>Z. morio</i> proteins, making them promising alternatives to conventional protein sources. Additionally, this study underscores the importance of developing insect-based bioprocesses to meet the global demand for sustainable functional ingredients and highlights the potential applications of <i>Z. morio</i> protein hydrolysates in the food and nutraceutical industries.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148167162","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":"Vegan Meatballs as Complex Food Systems: Microstructure, Processing Technologies, and Sensory Optimization","authors":"M. Muthukrishnan,&nbsp;Samuel Ayofemi Olalekan Adeyeye","doi":"10.1111/jfpe.70601","DOIUrl":"https://doi.org/10.1111/jfpe.70601","url":null,"abstract":"<div>\u0000 \u0000 <p>This review aims to critically examine vegan meatballs as complex food systems by integrating microstructural design, processing technologies, and sensory optimization strategies to advance texture, functionality, nutritional quality, and consumer acceptance. This review adopted a systematic literature review design guided by PRISMA principles. Peer-reviewed studies published between 2010 and 2025 were retrieved from Scopus, Web of Science, PubMed, and Google Scholar. A total of 198 records were identified, with 58 studies meeting predefined inclusion criteria after duplicate removal, screening, and full-text evaluation. Eligible articles were qualitatively synthesized to examine microstructure–processing–sensory relationships in vegan meatball systems. Vegan meatballs are complex multiphase food systems in which plant proteins, lipids, polysaccharides, and functional additives interact to reproduce the structural and sensory properties of meat. Product performance is governed by protein network topology, aqueous–lipid phase distribution, water-binding capacity, and interfacial stabilization, which collectively influence rheology, cohesiveness, juiciness, and mechanical strength. Successful formulations commonly contain 15%–30% protein, moisture levels of 50%–75% during high-moisture extrusion, and Young's modulus values approximating 20–80 kPa to achieve meat-like firmness and elasticity. Advanced techniques including confocal microscopy, cryo-SEM, and dynamic rheometry are increasingly applied to establish structure–function relationships. Unlike existing meat analogue reviews that broadly address plant-based meats, this review specifically examines vegan meatballs as spherical systems with unique heat transfer, moisture migration, and structural stability challenges during cooking and oral processing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 6","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148167095","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}