Journal of Food Process Engineering最新文献

{"title":"Comparative Analysis of the Nutritional Composition and Flavor Characteristics of Five Types of Legume Milk","authors":"Huaju Zhang,&nbsp;Dong Hua,&nbsp;Hongliang Fan,&nbsp;Shutong Liu,&nbsp;Yishuo Geng,&nbsp;Yutang He,&nbsp;Guangchen Zhang,&nbsp;He Liu","doi":"10.1111/jfpe.70442","DOIUrl":"10.1111/jfpe.70442","url":null,"abstract":"<div>\u0000 \u0000 <p>Legume milk, a nutritious, lactose-free alternative to dairy milk, is increasingly being consumed worldwide. However, the nutritional composition, antioxidant capacity, and flavor characteristics of different legume milks remain unclear. This study evaluated the nutritional composition, antioxidant capacity, and flavor characteristics of legume milk prepared from soybean, black bean, kidney bean, cowpea, and chickpea by integrating GC–IMS with conventional chemical analyses. The results revealed that chickpea milk contained the highest protein and fat content. The glucosides were found to be more abundant than aglycones in all legume milks. Black bean milk exhibited the highest raffinose content and the strongest antioxidant activity. Among all the different samples, kidney bean milk showed the lowest lipoxygenase (LOX) activity. A total of 29 volatiles were identified in the five types of legume milk using GC–IMS, and further correlation analysis confirmed the association of LOX activity and hexanal levels with beany flavor, indicating that these parameters can be used to predict the presence of beany flavor. The valuable insights derived from this study could help in optimizing the production process of legume milk to enhance its nutritional value and improve its sensory attributes.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708395","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":"Evaluation of Bruised Plum Quality Using Laser Induced Diffuse Reflectance Imaging","authors":"Zinabu Hailu Siyum,&nbsp;Géza Hitka,&nbsp;László Ferenc Friedrich,&nbsp;Lien Le Phuong Nguyen,&nbsp;László Baranyai","doi":"10.1111/jfpe.70452","DOIUrl":"10.1111/jfpe.70452","url":null,"abstract":"<p>Mechanical damage affects the quality of harvested fruit. The damage makes bruising and results in losses of economic value during storage and postharvest handling. This study aimed to evaluate the effect of mechanical damage on plum as well as develop prediction models of soluble solids content (SSC) and firmness. Plum samples of cultivar “Topend” were subjected to 0.722 J ± 0.087 J mechanical impact. Bruised and control samples were stored at 1°C, 10°C, and 22°C. A low power line laser module of 1 mW and 635 nm was used to induce backscattering on the fruit surface. Three parameters were extracted from the signal: amplitude, shape factor (gradient sharpness), and full width at half maximum. All of them achieved significant correlation (<i>p</i> &lt; 0.001) with the reference parameters. Support Vector Machine (SVM) was applied to develop models. Among the available kernel functions, the radial kernel obtained the best accuracy with increased weight coefficient (<i>γ</i>). The cross validation with bootstrapping confirmed the applicability of the proposed technique with the <i>R</i>² = 0.870 and RMSE = 0.66% for SSC and the <i>R</i>² = 0.895 and RMSE = 1.89 N for firmness. The promising performance of laser induced backscattering imaging suggests its application in quality evaluation of plum fruit. Since the line laser can be utilized to scan the fruit surface, it opens the opportunity to new developments toward spatial analysis.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70452","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708369","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":"Emerging Non-Destructive Technologies for the Quality Evaluation of Chilies (Capsicum): A Review of Current Trends and Future Perspectives","authors":"Siti Suhaila Mohd Akbar,&nbsp;Maimunah Mohd Ali","doi":"10.1111/jfpe.70450","DOIUrl":"10.1111/jfpe.70450","url":null,"abstract":"<div>\u0000 \u0000 <p>Chilies are globally valued for their rich nutrient content and taste, which determine consumer acceptance and market value. Pungency, or commonly referred to as spiciness, which is driven by capsaicin concentration, is a critical sensory attribute alongside color and freshness. This review outlines conventional approaches for evaluating the internal and external quality of chilies, which remain widely used but are often destructive, labour-intensive, and limited in scalability. Chemometric and data mining methods are discussed as essential tools for extracting meaningful patterns and improving predictive accuracy. Given the growing demand for rapid, objective, and scalable quality assessment, non-destructive technologies are reviewed because it enables repeated, reliable measurements without damaging the samples, reducing uncertainty, and supporting sustainable quality monitoring. Spectroscopy-based, imaging-based, and sensing-based technologies are highlighted as reliable alternatives, with comparative insights showing differences in speed, resolution, and application scope. The key challenges, including complex data handling, environmental sensitivity, calibration requirements, portability limitations, and sensor drift, are discussed alongside future trends such as artificial intelligence, high performance computing, and Internet of Things to enhance real-time monitoring and decision-making toward smart, sustainable quality evaluation systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708432","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":"Texturization Technologies for Plant-Based Meat Analogues: Components, Mechanisms, Challenges, and Future Prospects","authors":"Anusuya Eswaran,&nbsp;Pandiarajan Thirupathi,&nbsp;Balakrishnan Murugesan,&nbsp;Hemant Kumar","doi":"10.1111/jfpe.70433","DOIUrl":"10.1111/jfpe.70433","url":null,"abstract":"<div>\u0000 \u0000 <p>The development of plant-based meat analogues that replicate the sensory, nutritional and structural attributes of conventional meat has gained momentum in the past few years. The functional role of the component contributing to structure of meat analogue <i>viz</i> protein, fat, binders, and colorants along with the structuring principle is discussed. The texturizing methods are categorized as top-down (low and high moisture extrusion, shear cell, and freeze structuring) and bottom- up approach (cell culturing, mycoprotein, wet spinning, electro spinning, and 3-D printing). A comparative evaluation highlights scalability and rigor in top-down approach when compared to limited feasibility in bottom-up approach. This review provides insight on hybridizing the structuring techniques, coupled with computational modeling, and digital twinning of food that leads a pathway to enhanced scalability and commercialization of plant-based meat analogues. Emerging research opportunities include combining alternative plant proteins, improving clean-label formulations, and designing products for different market segments paving way for next generation meat analogues.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708396","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":"Effects of Ultrasound-Assisted Heat Treatment on Bioactive Compounds and Storage Quality of Choerospondias axillaris Fermented Beverage","authors":"Yang Ye,&nbsp;Guanxi Chen,&nbsp;Chuanquan Xiao,&nbsp;Youqiang Zeng,&nbsp;Chunmei Wu,&nbsp;Yang Wang","doi":"10.1111/jfpe.70457","DOIUrl":"10.1111/jfpe.70457","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Choerospondias axillaris</i> is rich in various bioactive compounds. Due to its unsuitability for direct consumption, processing it into fermented beverages represents an effective approach to enhance its added value. Traditional sterilization methods often lead to the loss of heat-sensitive nutritional components in beverages. To address this issue, this study employs ultrasound-assisted heat treatment, a novel non-thermal sterilization technology, to process <i>C. axillaris</i> fermented beverage. By comparing it with thermal sterilization and other methods, we systematically evaluate its effects on beverage color, bioactive components, antioxidant capacity, and microbial changes during a 42 days (d) storage period. Results showed that ultrasound-assisted heat treatment exhibited the best overall quality performance. After treatment, the total phenolic content reaches 7.64 mg/100 mL, significantly superior to conventional sterilization. After 42 days of storage at 4°C, the ultrasound-assisted heat treatment group demonstrates outstanding quality stability: its total flavonoid retention rate reaches 80.84%, DPPH free radical scavenging rate maintained at 82.05%, and total antioxidant capacity is 18.39 μmol/mL, with all antioxidant indicators significantly superior to other treatment groups. Its sterilization effect was comparable to conventional sterilization, effectively ensuring the microbiological safety of the product. Ultrasound-assisted heat technology can effectively control microorganisms while maximally preserving the functional components, antioxidant activity, and excellent color of <i>C. axillaris</i> fermented beverage, achieving a balance between sterilization effect and quality retention.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708397","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 Validation of the D2MCD Family: Dual-Term Diffusion Models for Coffee Drying","authors":"Eduardo Duque-Dussán","doi":"10.1111/jfpe.70459","DOIUrl":"10.1111/jfpe.70459","url":null,"abstract":"<div>\u0000 \u0000 <p>This study presents the Duque Diffusion Model for Coffee Drying (D²MCD), a family of dual-term diffusive formulations derived from Fick's law with convective boundary conditions. The models were developed to describe the mechanical drying behavior of <i>Coffea arabica</i> L. washed-processed coffee under variable thermal and psychrometric environments, providing a physically consistent framework that complements classical empirical approaches. The general form of the model expresses the moisture ratio as the superposition of two exponential modes weighted by a time-stretch integral that accounts for temperature and moisture-dependent effective diffusivity. Four variants are proposed: D²MCD-Core, the fundamental dual-term model; D²MCD-XR, which incorporates a reabsorption term through an exponential memory function; D²MCD-Iso, a simplified isothermal version; and D³MCD-T, an extended thermodiffusive formulation coupling heat and mass transfer. Model parameters were estimated using nonlinear least-squares fitting against experimental data from controlled mechanical drying tests of washed-processed coffee conducted at 35°C–50°C and 20%–60% relative humidity. The D²MCD family achieved high predictive accuracy (RMSE &lt; 0.012 moisture units [wb]) and physically consistent parameter behavior, displaying improved agreement with experimental data compared with classical models such as Page, Midilli, and Henderson–Pabis. The reabsorption module effectively captured transient humidity peaks, while the thermal coupling enhanced performance under nonisothermal conditions. The D²MCD framework establishes a unified and flexible basis for modeling mass and heat transfer during coffee drying and can be extended to other agricultural materials and drying configurations.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708368","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":"From Smart Farms to Intelligent Foods: A Systems-Level Review of Technology-Driven Innovations Transforming Sustainable Food Systems","authors":"Samuel Ayofemi Olalekan Adeyeye,&nbsp;Blessing Rachael Adeyeye,&nbsp;Kunle Oni","doi":"10.1111/jfpe.70455","DOIUrl":"10.1111/jfpe.70455","url":null,"abstract":"<div>\u0000 \u0000 <p>This review aims to critically synthesize technology-driven innovations across the farm-to-consumer continuum, highlighting their integrated roles in enhancing sustainability, efficiency, system resilience, and the development of consumer-centric, intelligent food systems. This narrative review followed PRISMA guidelines to ensure transparent study selection. Literature was searched in Scopus, Web of Science, PubMed, and Google Scholar. From 520 records identified, 108 studies were included. Peer-reviewed studies on technology-driven innovations in sustainable food systems were included, while duplicates, non-English papers, abstracts, and studies lacking methodological clarity were excluded. Technology-driven innovations are fundamentally reshaping global food systems by enhancing sustainability, efficiency, and resilience across the entire farm-to-consumer continuum. This systems-level review synthesizes recent advances spanning smart agriculture, intelligent processing, novel food production, and consumer-oriented technologies. Digital tools, including artificial intelligence (AI), machine learning, sensors, drones, and robotics, are transforming primary production through precision irrigation, fertilization, pest management, and automated harvesting, thereby reducing resource inputs while improving yields. Downstream, automated and AI-enabled processing and packaging systems enhance productivity, safety, and quality control. Emerging protein technologies, such as plant-based alternatives, cultured meat, and precision fermentation, address environmental and ethical challenges associated with conventional animal agriculture. Smart packaging, blockchain, and RFID technologies improve traceability, shelf-life monitoring, and food waste reduction, while predictive analytics optimize supply chain efficiency. Finally, biotechnology and 3D food printing enable personalized nutrition tailored to individual health needs. Collectively, these converging technologies illustrate a paradigm shift from smart farms to intelligent foods, supporting more sustainable, transparent, and consumer-responsive food systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708393","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":"Degree of Milling on Proso Millet: Exploring the Impact on Engineering, Physicochemical, Thermal, and Microstructural Properties of Fractions","authors":"Elaveniya Elancheran,&nbsp;B. S. Anupama,&nbsp;N. Sumalatha,&nbsp;Suresh D. Sakhare","doi":"10.1111/jfpe.70462","DOIUrl":"10.1111/jfpe.70462","url":null,"abstract":"<div>\u0000 \u0000 <p>This study explores the physical, engineering, thermal, functional, and structural properties of Proso millet (<i>Panicum miliaceum</i> L.) fractions produced through systematic dehulling and polishing. Physical assessments showed notable differences in bulk density, true density, and porosity, underscoring their implications for grain handling, milling performance, and equipment optimization. Bran fractions demonstrated lower bulk density and increased porosity, while polished grains exhibited reduced thousand-kernel weight. Nutritional profiling indicated a significant decline in protein, fat, ash, and dietary fiber with increased polishing intensity, confirming the nutrient-rich nature of the bran and germ layers. Functional evaluation using solvent retention capacity (SRC) revealed that bran fractions had elevated water, sodium carbonate, sucrose, and lactic acid retention values, reflecting superior hydration, pentosan content, and protein functionality—important for processing and end-use quality. Thermal analysis by differential scanning calorimetry (DSC) showed higher gelatinization onset and peak temperatures in bran fractions and higher enthalpy values in polished grains, indicating varying starch crystallinity and starch-lipid-protein matrix integrity. Cooking tests showed that millet polishing significantly reduced cooking time. Scanning electron microscopy (SEM) images captured the gradual removal of bran and germ components with increasing polishing levels. The findings provide a comprehensive understanding to guide the efficient processing and value addition of Proso millet in functional and health-oriented food applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708434","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 Thermal and Thermosonication Blanching on Peroxidase Inactivation, Microbial Stability, Sensory Quality, and Microstructural Alterations of Sugarcane Billets","authors":"Saachi Chaurasia,&nbsp;Vivek Kumar","doi":"10.1111/jfpe.70454","DOIUrl":"10.1111/jfpe.70454","url":null,"abstract":"<div>\u0000 \u0000 <p>Since sugarcane juice is a highly perishable commodity, its quality rapidly deteriorates upon extraction due mostly to microbial growth and peroxidases (PODs) catalytic activity. These factors are together present significant obstacles to the large scale commercialization of sugarcane juice. This study aims to evaluate the effect of thermal (TB) and thermosonication blanching (SB) of sugarcane billets (a standard-sized piece of sugarcane stalk) on inactivation kinetics of POD enzyme, total plate count (TPC) and sensory attributes of sugarcane juice at different temperature ranges of 70°C–90°C for 3, 6, 9, 12, 15 and 18 min. The two-fraction model showed the best fit of the inactivation kinetics data of POD enzyme in both the blanching methods. The substantial potency of the SB treatment was found to be apparent, as the residual activity substantially declined below 20% at 90°C for 15 min. The <i>D</i>-value for the labile POD fraction in TB and SB at 90°C was 18.88 and 15.83 min, respectively. The POD activity in SB had activation energy (<i>E</i>_<i>a</i>) of 29.41 and 23.37 kJ mol⁻¹ for labile and stable fractions, respectively. A 9-point hedonic rating of SB sample at 90°C for 12 min retained most of the sensory attributes and quantitative descriptive analysis (QDA) showed a close resemblance with fresh sugarcane juice. The SEM analysis revealed that the thermosonication exerts a more aggressive effect on the sugarcane microstructure compared to thermal blanching. The optimum and acceptable combination determined was 90°C for 12 min on SB, with the 5.0 log cycle reduction in bacterial count.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 4","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147708361","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":"Research on Real-Time Cooking of 3D-Printed Silver Carp Surimi Using CO2 Laser","authors":"Qiang Tong,&nbsp;Junhao Yang,&nbsp;Yu Jiang,&nbsp;Shuailei Xiao,&nbsp;Xiuping Dong","doi":"10.1111/jfpe.70406","DOIUrl":"10.1111/jfpe.70406","url":null,"abstract":"<div>\u0000 \u0000 <p>Selective laser cooking is a new type of food processing technology. Unlike traditional cooking methods, laser cooking is characterized by high precision, high efficiency and non-contact. In this study, we combined selective laser sintering with food 3D printing using a CO₂ laser with a power of 50 W. The printing layer thickness and laser parameters (including scanning speed and scanning interval) were adjusted to optimize the cooking performance of silver carp surimi, based on real-time monitoring of its internal temperature variation. The heat generated by the infrared laser with a wavelength of 10.6 <span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <mi>μ</mi>\u0000 <mi>m</mi>\u0000 </mrow>\u0000 <annotation>$$ mu mathrm{m} $$</annotation>\u0000 </semantics></math> had a thermal penetration depth of nearly about 1.2 mm for silver carp surimi. By adopting a suitable scanning speed (800 mm/s), scanning interval (0.6 mm) and increasing the number of scans on the current layer (10 times), we finally succeeded in cooking silver carp surimi to a safe edible temperature (&gt; 62.8°C) during the 3D process, and the cooked surimi products were superior to the traditional oven cooking in terms of texture and shape accuracy. This study provides a theoretical basis and an effective means for meat food to be cooked in the 3D printing process.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147564379","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}