Journal of Food Process Engineering最新文献

{"title":"Improvement of coconut water shelf-life through low-temperature concentration process: Understanding impact of non-thermal process on shelf-life","authors":"Aaditya Pandey,&nbsp;Kirtiraj K. Gaikwad,&nbsp;Abhijit Maiti","doi":"10.1111/jfpe.14673","DOIUrl":"https://doi.org/10.1111/jfpe.14673","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Fruit juice concentration gains popularity due to the reduced shipping costs for concentrated products. However, the main drawback of the widely used thermal concentration process is the degradation of product's quality parameters. Lyophilization, or the freeze-drying process, is applied to concentrate coconut water to demonstrate that the quality of the coconut water can improve even when a significant fraction of pure water is removed from it. The measurements of antioxidant activities, total phenolic content (TPC), pH, and titratable acidity are investigated to understand process efficiency without compromising the original quality of coconut water. Study applies first order kinetics to assess the coconut water's shelf-life, using pH and Brix as critical parameters. Results suggest that Brix, TPC, antioxidant activity (AAO), total dissolved solids (TDS), and potassium increase with increase in lyophilization time, where pH remains the same. The shelf-life of concentrated product increases to double that of raw coconut water.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Coconut water has very large worldwide demand as health drink across all ages and all societies, particularly has great demand in sport/health sectors. The raw coconut is inconvenient to transport long distances because of its bulky volume. Further, coconut grows in a very limited area, it needs to travel long distance to reach customers across globe. So business with packed concentrated coconut water would be profitable for food industries. There is no study that has proven that concentrated coconut water through non-thermal processes can actually improve its shelf-life drastically. This study suggests that Brix, TPC, AAO, total dissolved solids, and potassium ions were concentrated with the increase in lyophilization time, where pH remains same due to an undisturbed natural buffering system. Non-thermal freeze-drying techniques proved that non-thermal treatment like polymeric/ceramic membrane treatment would be beneficial for industry to sell packed coconut water without adding preservatives.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488226","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":"Infrared-aided hot-air drying of coconut: Impact on drying kinetics and quality metrics","authors":"R. Pandiselvam,&nbsp;Sneha Davison,&nbsp;M. R. Manikantan,&nbsp;G. Jeevarathinam,&nbsp;Anjitha Jacob,&nbsp;S. V. Ramesh,&nbsp;P. P. Shameena Beegum","doi":"10.1111/jfpe.14668","DOIUrl":"https://doi.org/10.1111/jfpe.14668","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>This study explored various drying techniques and temperatures to analyze their effects on the drying kinetics and quality of copra. The initial moisture content of coconut kernels was 50%–55% (w.b.), which decreased to 6%–8% (w.b.) as a result of the drying process. This study focuses on evaluating the individual and hybrid effects of infrared drying (IRD) and hot-air drying (HAD) techniques to enhance the quality of copra. Three drying methods were used: IRD, HAD, and infrared-assisted hot-air drying (IRAHAD). Coconut pieces were subjected to different drying temperatures (50, 60, and 70°C) with a constant air speed of 2 m/s. Optimal results were achieved by employing the IRAHAD method at 60°C, preserving a crucial fat content of 68.4% essential for increased extraction of oil from copra and comparatively high drying rates. In particular, the drying rates in IRAHAD were twice as high as those in IRD and HAD. At a drying temperature of 60°C, the logarithmic model and the diffusion approximation model were deemed the best fit for HAD and IRAHAD, respectively.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This study demonstrates the efficacy of infrared-assisted hot-air drying (IRAHAD) at 60°C in preserving copra's crucial fat content of 68.4% for optimal oil extraction. By implementing IRAHAD, producers can efficiently dry coconut kernels while maintaining quality, enhancing extraction yields, and improving overall profitability in the coconut processing industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488142","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":"Assessment of different kinetic models for the production of fructo-oligosaccharides through enzymatic synthesis","authors":"Maria Micaela Ureta,&nbsp;Viviana O. Salvadori,&nbsp;Andrea Gómez-Zavaglia,&nbsp;Sandro Goñi","doi":"10.1111/jfpe.14663","DOIUrl":"https://doi.org/10.1111/jfpe.14663","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Mathematical modeling is a great tool to understand the mechanism of fructo-oligosaccharides (FOS) synthesis. The objective in this work is to adapt different models designed for FOS synthesis. Two approaches for the reaction mechanism, chain reaction and ping-pong, were included in the analysis and genetic algorithm was implemented to find the best fit. Both approaches offered good results, chain reaction approach showed lower overall relative errors (below 8.5%) while ping-pong mechanism best fit presented an overall error of 10.5%. No matter the approach used, the models with best fit involved the concept of glucose inhibition for the transfructosylation reaction. Different objective functions can be tested to reduce the relative errors when the model struggled to describe the behavior of one component. The sensitive analysis helps to evaluate all the variables such as reaction rate, time, productivity, and FOS yield, to find an optimal reaction condition.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>This research aims to describe and help understand the reaction mechanism involved in the enzymatic synthesis of fructo-oligosaccharides, through the study of the kinetics using different mathematical models found in the consulted bibliography. This way, the operational conditions (substrate type and concentration, enzyme source [bacteria or fungi], enzyme configuration [purified or whole cells, free or immobilized], enzyme/substrate ratio, reaction time, temperature, and pH, batch or continuous mode) can be adapted, ensuring the attainment of the desired final product.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141488366","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 of barnyard millet flour rich in bioactive compounds with enhanced functional properties by application of multipin atmospheric cold plasma","authors":"Vishal Sharma,&nbsp;Mahipal Singh Tomar,&nbsp;Sibasish Sahoo,&nbsp;Rama Chandra Pradhan","doi":"10.1111/jfpe.14667","DOIUrl":"https://doi.org/10.1111/jfpe.14667","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Cold plasma, a nonthermal technology, aids in modifying food materials with the least thermal damage and negligible rise in temperature. This research explains the implications of multipin atmospheric cold plasma (MACP) treatment on barnyard millet flour (BMF), focusing on its functional properties and bioactive compounds, such as total phenols and flavonoids, along with antinutrients, as well as its physicochemical properties, including color, pH, moisture content, proximate composition, and morphological alterations. Dehulled and ground barnyard millet was treated with MACP at different power levels (10–30 kV) for 10–30 min. The higher voltage–time treatments (30 kV:20 min and 30 kV:30 min) were found significantly affecting the samples compared to the control. Specifically, the 30 kV:30 min treatment showed a prominent increase in water solubility index (0.83–3.92 g/g), water absorption capacity (1.08–1.59 g/g), viscosity (164.31–180.14 centipoise), oil absorption (1.94–2.35 g/g), emulsifying (37.40%–44.51%), and foaming capacity (20.61%–24.99%), along with the bioactive compounds such as phenol content (229.33–280.54 mg gallic acid equivalents/100 g) and flavonoid content (173.75–244.71 mg quercetin equivalents/100 g). Furthermore, Fourier transform infrared spectrometry analysis revealed shifts in functional groups, X-ray diffraction analysis demonstrated changes in crystallinity, and scanning electron microscopy imaging depicted morphological alterations post-MACP treatment. The antinutrient factors, phytic and tannic acid, decreased significantly (<i>p</i> &lt; .05), with the most prominent decrease at 30 kV:20 min for the latter. The 30 kV:30 min treated flour, in particular, demonstrated significant improvements in BMF properties, and MACP can be further employed for better solubility and dispersibility of powdered food products, offering versatile applications in baked, functional, and gluten-free products.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Barnyard millet, a naturally gluten-free grain rich in protein and fiber, upon the multipin atmospheric cold plasma treatment, offers opportunities in a wide range of practical applications due to the increased functional properties, including water solubility, water absorption, oil binding capacity, foaming–emulsifying abilities, and viscosity. Additionally, the enhanced properties allow for the development of better extruded products, including nutritious breakfast cereals and healthy snacks with improved texture and stability, while promoting the utilization of underutilized grains like barnyard millet.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":2.7,"publicationDate":"2024-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141435600","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":"Advancements and 4E + Q performance analyses in solar drying for maize kernels preservation: A comprehensive review","authors":"Suherman Suherman,&nbsp;Muhammad Anas Asy-Syaqiq,&nbsp;Hadiyanto Hadiyanto,&nbsp;Mohamad Djaeni,&nbsp;Bambang Waluyo Hadi Eko Prasetiyono","doi":"10.1111/jfpe.14659","DOIUrl":"https://doi.org/10.1111/jfpe.14659","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The world's population is projected to increase, impacting a 60% rise in food production demand by 2050, including the demand for maize. Currently, maize production is estimated to reach 1510 million tons in 2023, necessitating suitable methods for preserving maize kernels to maintain quality and reduce post-harvest agricultural losses. Although drying methods present a viable solution to address this issue, the majority of farmers in Indonesia still use conventional drying methods, such as open sun drying, which has several drawbacks. Hence, solar drying systems aim to overcome these limitations by harnessing renewable, clean, sustainable, and eco-friendly energy to support the sustainable development goals (SDGs). This research comprehensively reviews the progress of solar drying technology, providing insights into its working principles, innovative designs, and operational modes across various types of solar dryers. The 4E + Q analysis provides information regarding the performance of solar drying systems, including energy analysis to determine the quantity of energy utilized and exergy analysis to demonstrate irreversibility in thermodynamic processes. Additionally, this analysis highlights environmental impacts such as CO₂ emissions and mitigation efforts, while considering economic aspects through lifecycle assessment and payback period methods. The quality assessment of dried maize kernels according to the standards set by the Indonesian National Standard (SNI) is conducted, including proximate analysis, aflatoxin levels, color measurements, and internal cracking analysis.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Drying technology is essential for the food preservation process, enabling the maintenance of product quality and extending storage life by reducing the moisture content to eliminate the activities of microbial agents. The application of solar drying technology harnesses solar radiation as the primary energy source, making it well-suited for crops like paddy, maize, cassava, etc. The development of solar dryers continues through modifications and the addition of auxiliary systems to achieve more efficient, economical, and sustainable technologies. The hope is that in the future, these technologies can be adopted by farmers on an industrial scale due to low operational costs, ease of operation, and controllable operating conditions. The methodological approach is necessary to evaluate the performance of solar dryers and the quality of dried products through a 4E + Q analysis, it provides information on energy consumption, exergy flow, economic considerations, environmental aspects, and quality assessments against national quality standards (SNI).</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141430151","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":"Detection of AFB1 in corn by MXene paper-based unlabeled aptasensor","authors":"Chengquan Wang,&nbsp;Chengdong Gu,&nbsp;yanna Rong,&nbsp;Xin Zhao,&nbsp;Lu Qian,&nbsp;Mengting Liu,&nbsp;Xingyi Huang,&nbsp;Jing Qian","doi":"10.1111/jfpe.14654","DOIUrl":"https://doi.org/10.1111/jfpe.14654","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>In this work, a paper-based electrochemical aptamer sensor was developed for the detection of aflatoxin B1 (AFB1) using a combination of MXene–Ti₃C₂T_<i>x</i> and nucleic acid aptamers. The prepared single-layer or few-layer MXene suspension is suction-filtered onto MXene paper, which is cut to prepare MXene electrodes. To accomplish AFB1 specific detection, an amino-labeled AFB1 aptamer is mounted on the surface of the carboxy-functionalized MXene electrode. When AFB1 is present, it particularly binds to the aptamer to form a 3D structure, reducing the efficiency of electron transmission on the sensor surface. The difference in impedance signal change at the electrode/electrolyte interface is used to quantify AFB1. The results indicated that the detection range is 0.05–100 ng/mL, the detection limit is 0.04 ng/mL, and the recovery rate of AFB1 in corn samples is 97.8%–111.52% with the optimal detection conditions. The MXene paper-based label-free aptasensor is versatile and can detect different targets by simply swapping out the aptamers of different targets. The sensor also has a wide range of applications in food analysis and environmental testing.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>A paper-based electrochemical aptamer sensor was developed to detect aflatoxin B1 using a combination of MXene–Ti₃C₂T_<i>x</i> and nucleic acid aptamers.The design is based on the preparation of MXene electrodes by pumping and filtering monolayer or multilayer MXene suspensions onto MXene paper and cutting.The MXene paper-based label-free aptamer sensor was designed to be versatile, allowing the detection of different targets by simply replacing the aptamer with one from a different targets.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141430297","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":"Microencapsulation of Rosa roxburghii Tratt with characterization of the powder and nutritional potential","authors":"Jun Tang,&nbsp;Xuan Gao,&nbsp;Muhammad Yousaf,&nbsp;Dong-Mei Liu","doi":"10.1111/jfpe.14615","DOIUrl":"https://doi.org/10.1111/jfpe.14615","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The aim of this study was to investigate the freeze-drying process of <i>Rosa roxburghii</i> Tratt powder and evaluate the bioactive compound and physicochemical properties of the powder produced under optimal conditions. The external properties of the three different encapsulating agents were compared. Based on this, we selected the appropriate enzyme and encapsulating agent and performed response surface process optimization. The thermodynamic analysis, particle size, ATR-FTIR spectra, X-ray diffraction, antioxidant properties, and inhibitory activity against pancreatic lipase of <i>R. roxburghii</i> Tratt powders were characterized using super-fine grinding powder as a control. The results showed that vacuum freeze-dried powder exhibited 78.05% ± 6.24% scavenging rate of DPPH at 0.5 mg/mL and the inhibition rate of pancreatic lipase at 10 mg/mL was 74.53% ± 0.87%, and possessed significant antioxidant and hypolipidemic activities in vitro. This study provides a reference to the application of <i>R. roxburghii</i> Tratt powder in food and agriculture.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>As <i>Rosa roxburghii</i> Tratt juice is not easy to preserve and components with high nutritional value are easily lost during storage or transport, drying the fresh fruit is often used to extend shelf life and develop new products. Through the comparison and application of the encapsulating agents and enzymes, we successfully screened the suitable encapsulating agent and enzyme for the microencapsulation of <i>R. roxburghii</i> Tratt. After process optimization, powder characterization, antioxidant, and pancreatic lipase inhibition analyses, it was demonstrated that the <i>R. roxburghii</i> Tratt powder has a microencapsulation effect, a certain degree of crystallinity, exhibits excellent nutritional potential, and is stable to heat. This study provides a reference to the application of <i>R. roxburghii</i> Tratt powder in food and agriculture.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141424799","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":"Construction and analysis of a mechanical model for viscoelasticity and plasticity in potato","authors":"Shengshi Xie,&nbsp;Yan Lu,&nbsp;Zhenyu Shang,&nbsp;Weigang Deng,&nbsp;Kailiang Lu","doi":"10.1111/jfpe.14657","DOIUrl":"https://doi.org/10.1111/jfpe.14657","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>The aim of this paper is to develop a precise collision model of potatoes falling onto a separation sieve to assess their damage characteristics. A viscoelastic-plastic mechanics model is created by integrating the collision process with the potato soil separation device. Test factors include fall height, potato mass, fall direction, and varieties. Potato deformation and damage volume serve as evaluation indices in single-factor tests to explore their relationships with these factors. The model analyzes the collision loading and unloading process, studying relationships between parameters and test factors, examining the potato collision damage mechanism. Predictive equations for potato damage volume based on fall height, potato mass, and plasticity ratio λ_p are derived: V₁ = 1606λ_p–537, V2 = 4751λ_p–2087, and V₃ = 12617λ_p–5303. This study provides a theoretical foundation for analyzing potato collision damage and offers technical references for optimizing potato harvesting machinery.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Damage resulting from the mechanical harvesting process significantly impacts the quality and economic worth of the tubers. Currently, research on constructing a mechanical model of potatoes, treating them as viscoelastic plastic bodies, and integrating the collision process with potato soil separation devices is limited. Thus, the objective of this paper is to investigate the correlation between various test factors and potato damage via drop tests, and to establish a viscoelastic–plastic mechanical model. Additionally, the study further explored the correlation between model parameters and tuber damage, resulting in the establishment of a mathematical model for predicting the extent of damage. This study provides a theoretical basis for an in-depth analysis of the collision damage mechanism of potato, and a technical reference for the design and optimization of potato harvesting machinery.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141326470","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":"Modeling high-intensity ultrasound to enhance shrimp (Penaeus vannamei) brining without compromising crucial purchase attributes","authors":"Yago A. A. Bernardo,&nbsp;Maria Lúcia G. Monteiro,&nbsp;Lucas P. Marques,&nbsp;Carlos A. Conte-Junior","doi":"10.1111/jfpe.14661","DOIUrl":"https://doi.org/10.1111/jfpe.14661","url":null,"abstract":"<div>\u0000 \u0000 \u0000 <section>\u0000 \u0000 <p>Traditional brining methods, such as immersion, are time-consuming and affect the quality of the food product. Thus, high-intensity ultrasound (HIUS) has been studied as a brining-assisted non-thermal technology. However, this approach to shrimp and the assessment of the individual and combined effects of HIUS parameters, for example, time (<i>t</i>), power (<i>P</i>), and salt concentration (SC), is a knowledge gap. This study aimed to model HIUS-brining for improving salt diffusion and water properties while maintaining relevant purchase attributes closer to fresh shrimp (<i>Penaeus vannamei</i>) quality. Our findings suggest HIUS improves salt diffusion, decreasing <i>A</i>_w and enhancing water-holding capacity (WHC). Instead, the increased P reduced hardness and enhanced whiteness. HIUS-brining (22.02 min/267.89 W/6.68%) maximized Na⁺ (2.58%) and WHC (86.31%), minimized <i>A</i>_w (.92), and retained hardness (71.07 N) and whiteness (55.14) close to freshness. Therefore, it is possible to employ HIUS in the shrimp brine to improve salt diffusion without damaging physicochemical attributes.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical applications</h3>\u0000 \u0000 <p>Despite traditional methods for seafood brining being considered effective, they are time-consuming, taking hours to reach the desirable moisture value. High-intensity ultrasound (HIUS) is an emerging non-thermal technology recently explored as a brining technology for animal-origin food, such as meat. The cavitation induced by HIUS generates gas microbubbles. The implosion increases local temperature and pressure and generates microjets, facilitating the mass transfer (sponge effect) and salt diffusion in the muscle tissues. However, the cavitation mechanism also releases free radicals, resulting in physicochemical alterations during processing, such as damage to color and texture. The present research contributes to providing a better understanding of the application and optimization of HIUS to accelerate the shrimp brining process. The findings herein are promising for the industrial utilization of sonication to obtain brined products without damaging the quality attributes of shrimp.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141326469","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":"Kodo millet: Technological impact and nutritional benefits for value-addition in food products","authors":"Deep Shikha,&nbsp;Yogesh Kumar,&nbsp;Vijay Singh Sharanagat,&nbsp;D. C. Saxena","doi":"10.1111/jfpe.14655","DOIUrl":"https://doi.org/10.1111/jfpe.14655","url":null,"abstract":"<p>Millets are small-seeded annual crops grown as cereal grains. They are known for their nutritional benefits and their role in preventing health problems. These grains are classified into major and minor millets. Kodo millet (<i>Paspalum scrobiculatum</i>), one of the minor millets, originated from Africa as a drought-resistant crop and was domesticated in India in 3000 BC. It is grown in various states of India and is widely distributed in tropical and subtropical regions of the world. The Kodo seed is rich in phytochemical compounds and dietary fibers with remarkable storage properties. It can be stored for extended periods under normal storage conditions and is found as a famine crop, which means it can be used as an alternative to major cereals. Kodo millet is a rich source of phenolic compounds known for their antioxidant properties. It also contains antinutritional factors that can limit its use, but these can be reduced by proper processing methods to enhance its food applications. Different traditional methods, such as milling, decortication, roasting, germination, and fermentation, along with novel techniques such as microwave, cold plasma and ultrasound treatment significantly impact the value addition of Kodo millet and the development of various food products. Therefore, this review provides valuable information on the nutritional profile, processing methods, and food applications of Kodo millet.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":null,"pages":null},"PeriodicalIF":3.0,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141308842","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}