Journal of Food Process Engineering最新文献

{"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":"https://doi.org/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":"147564310","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":"Study of a Designed Low-Damage Conveying Device for Maize Seeds","authors":"Ren Zhang,&nbsp;Chaoqian Yang,&nbsp;Dinghai Xia,&nbsp;Jiaxin Wang,&nbsp;Yingkun Bu,&nbsp;Dejun Liu","doi":"10.1111/jfpe.70407","DOIUrl":"https://doi.org/10.1111/jfpe.70407","url":null,"abstract":"<div>\u0000 \u0000 <p>The performance of intelligent seed sorting systems is highly dependent on efficient, high-quality, singulated seed conveyance, a prerequisite for reliable image recognition. To address the prevalent issues of seed overlap, low efficiency, and physical damage in traditional mechanical or vibratory feeders, this study developed a low-damage seed conveying device for maize seeds based on the negative pressure adsorption principle. An innovative seed disturbing mechanism with semi-circular concave columns was designed. Discrete Element Method (DEM) simulations confirmed that this structure significantly enhances seed population fluidity and the probability of seed-orifice contact. Integrating Computational Fluid Dynamics (CFD) with multi-objective optimization, which combined orthogonal experimental design and response surface methodology, allowed for the optimization of the negative pressure chamber's key parameters. This process identified an optimal configuration: a negative pressure chamber port location of 35.6°, an orifice diameter of 4.5 mm, and a flow channel diameter of 29.6 mm. This configuration achieves an optimal balance across the adsorption, seed conveyance, and desorption stages. Bench tests demonstrated that the optimized device attains an average seed singulation success rate of 96.16% with stable performance. Owing to the non-contact negative pressure adsorption principle, physical seed damage was negligible, substantially lower than the 11.4% rate caused by traditional vibratory feeding. Furthermore, the ordered seed flow increased the back-end image recognition system's overall classification accuracy from 85.5% to 97.0%. This research provides an efficient and low-damage technical solution to the front-end conveying bottleneck in intelligent seed sorting.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147653138","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":"Open Sun and Cabinet Drying of Whole Tamarind Fruit and Its Modeling Approach","authors":"Karpoora Sundara Pandian Narasingam,&nbsp;Naveenkumar Murugan,&nbsp;Vithun Celliyamman Velusamy,&nbsp;Veeramani Karuppuchamy,&nbsp;Kamaleeswari Karunakaran,&nbsp;Jeevanandham Saravanan","doi":"10.1111/jfpe.70413","DOIUrl":"https://doi.org/10.1111/jfpe.70413","url":null,"abstract":"<div>\u0000 \u0000 <p>The dehulled and deseeded tamarind is used as an acidulant in cooking. The unit operations involved in the processing of tamarind are drying the whole tamarind fruit (WTF), dehulling, drying of dehulled tamarind, deseeding, and packing. The conventional industries are mostly using open sun dry method to dry the WTF which is time consuming and yield poor quality product whereas mechanical drying facilitates uniform drying and less time consumption. This study analyzed the drying characteristics of WTF having a complex structure, under open sun and tray dryer at varying temperatures of 50°C, 60°C, and 70°C. Moisture content (MC) trends over time were represented using polynomial equations specific to each drying method. These models offer predictions of moisture levels under given conditions. Standard thin-layer drying models were applied to describe both natural and mechanical drying behaviors. Effective diffusivity, drying characteristics, activation energy and thermodynamics properties were explored. Under sun drying, the drying rate ranged from 0.0012 to 0.00360 g/g h, while in mechanical drying, drying rates varied from 0.0307 to 0.0024 g/g h at 70°C, 0.0297 to 0.00217 g/g h at 60°C, and 0.01307 to 0.00126 g/g h at 50°C. Higher drying temperatures resulted in faster moisture removal (70°C &gt; 60°C &gt; 50°C). Drying occurred entirely within the falling rate period, and no constant rate phase was observed. Equilibrium moisture content (EMC) after drying was recorded as 18.84%, 14.07%, and 13.86% (dry basis) at 50°C, 60°C, and 70°C, respectively. The Midilli et al. model was found suitable for the sun drying data, while the Jena-Das, Midilli et al., and Verma models were suitable for 50°C, 60°C, and 70°C tray drying, respectively. Effective moisture diffusivity (<i>D</i>_eff) ranged from 4.79 × 10⁻¹⁰ to 6.91 × 10⁻¹⁰ m²/s, and increased with drying temperature. The activation energy (<i>E</i>_a) was determined to be 16.77 kJ/mol. Thermodynamic analysis revealed that the enthalpy change (Δ<i>H</i>) ranged from 13.926 to 14.092 kJ/mol and decreased with increasing temperature. The Gibbs free energy change (Δ<i>G</i>) remained high (167.880–175.320 kJ/mol), particularly at elevated temperatures, while the entropy change (Δ<i>S</i>) ranged from −0.47599 to −0.47033 kJ mol/K and increased with rising temperature. The critical analysis on the drying behavior of WTF could be a great use for designing an exclusive dryer toward mechanizing the process flow.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147562867","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":"Open Sun and Cabinet Drying of Whole Tamarind Fruit and Its Modeling Approach","authors":"Karpoora Sundara Pandian Narasingam,&nbsp;Naveenkumar Murugan,&nbsp;Vithun Celliyamman Velusamy,&nbsp;Veeramani Karuppuchamy,&nbsp;Kamaleeswari Karunakaran,&nbsp;Jeevanandham Saravanan","doi":"10.1111/jfpe.70413","DOIUrl":"10.1111/jfpe.70413","url":null,"abstract":"<div>\u0000 \u0000 <p>The dehulled and deseeded tamarind is used as an acidulant in cooking. The unit operations involved in the processing of tamarind are drying the whole tamarind fruit (WTF), dehulling, drying of dehulled tamarind, deseeding, and packing. The conventional industries are mostly using open sun dry method to dry the WTF which is time consuming and yield poor quality product whereas mechanical drying facilitates uniform drying and less time consumption. This study analyzed the drying characteristics of WTF having a complex structure, under open sun and tray dryer at varying temperatures of 50°C, 60°C, and 70°C. Moisture content (MC) trends over time were represented using polynomial equations specific to each drying method. These models offer predictions of moisture levels under given conditions. Standard thin-layer drying models were applied to describe both natural and mechanical drying behaviors. Effective diffusivity, drying characteristics, activation energy and thermodynamics properties were explored. Under sun drying, the drying rate ranged from 0.0012 to 0.00360 g/g h, while in mechanical drying, drying rates varied from 0.0307 to 0.0024 g/g h at 70°C, 0.0297 to 0.00217 g/g h at 60°C, and 0.01307 to 0.00126 g/g h at 50°C. Higher drying temperatures resulted in faster moisture removal (70°C &gt; 60°C &gt; 50°C). Drying occurred entirely within the falling rate period, and no constant rate phase was observed. Equilibrium moisture content (EMC) after drying was recorded as 18.84%, 14.07%, and 13.86% (dry basis) at 50°C, 60°C, and 70°C, respectively. The Midilli et al. model was found suitable for the sun drying data, while the Jena-Das, Midilli et al., and Verma models were suitable for 50°C, 60°C, and 70°C tray drying, respectively. Effective moisture diffusivity (<i>D</i>_eff) ranged from 4.79 × 10⁻¹⁰ to 6.91 × 10⁻¹⁰ m²/s, and increased with drying temperature. The activation energy (<i>E</i>_a) was determined to be 16.77 kJ/mol. Thermodynamic analysis revealed that the enthalpy change (Δ<i>H</i>) ranged from 13.926 to 14.092 kJ/mol and decreased with increasing temperature. The Gibbs free energy change (Δ<i>G</i>) remained high (167.880–175.320 kJ/mol), particularly at elevated temperatures, while the entropy change (Δ<i>S</i>) ranged from −0.47599 to −0.47033 kJ mol/K and increased with rising temperature. The critical analysis on the drying behavior of WTF could be a great use for designing an exclusive dryer toward mechanizing the process flow.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147563029","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":"Design and Preparation of High-Performance Paper Composites for Reclosable Packaging","authors":"Tingting Yu,&nbsp;Ying Zhang,&nbsp;Wei Ding,&nbsp;Liwei Li,&nbsp;Haocheng Cai,&nbsp;Yang Zhao,&nbsp;Yuehang Hu,&nbsp;Han Zheng,&nbsp;Hao Wang,&nbsp;Yipeng Zhang,&nbsp;Zhihua Liu,&nbsp;Xu Wang","doi":"10.1111/jfpe.70414","DOIUrl":"10.1111/jfpe.70414","url":null,"abstract":"<div>\u0000 \u0000 <p>Finished box paper-based materials, particularly those used for food packaging, are widely utilized, and their performance critically influences product usability and storage longevity. Addressing prevalent issues such as inadequate sealing properties, suboptimal mechanical performance, and poor reusability in existing food packaging solutions, this study developed high-performance finished boxes with resealable structures and reusable bonding capabilities through systematic improvements in manufacturing processes and structural design. The research methodology involved comparative optimization of paper-based material preparation techniques, structural design, and comprehensive performance benchmarking. The resultant material achieved significant advancements in multiple aspects: reduced weight, enhanced stiffness, improved bonding strength, low oxygen transmission rate (OTR) and exceptional durability for prolonged cyclic use (demonstrating a mere 0.3 decay after 20 cycles, equivalent to a minimal decay rate of 10%). This innovative development establishes a solid scientific foundation for enhancing the performance of finished box paper-based materials and provides valuable technical references for refining material preparation methodologies in industrial applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569467","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 Soaking on Physical and Morphological Characteristics of Browntop Millet: Kinetic Analysis of Polyphenol and Antinutrient Reduction","authors":"Puneet Kang,&nbsp;Rasane Prasad,&nbsp;Jyoti Singh,&nbsp;Vikas Nanda,&nbsp;Sawinder Kaur","doi":"10.1111/jfpe.70418","DOIUrl":"10.1111/jfpe.70418","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the impact of soaking conditions, temperature (25°C–45°C), and time (8–24 h) on the physical and morphological properties of browntop millet (<i>Brachiaria ramosa</i>), with emphasis on the kinetics of polyphenol and antinutrient reduction. A comprehensive analysis assessed hydration properties across soaking durations, alongside the dynamics of total polyphenols and primary antinutritional factors (phytate and tannin) to elucidate degradation kinetics. Morphological changes were examined microscopically, revealing notable alterations in surface morphology and endosperm structure with increasing soaking time. Results demonstrate that soaking improves hydration parameters and induces time-dependent reductions in polyphenols and antinutritional factors, coupled with distinct changes in grain morphology. Degradation of polyphenols, flavonoids, and antinutritional compounds occurred at all temperatures, potentially affecting bioavailability and bioactivity. Within the first 8 h, polyphenol degradation reached 17%–25%, with more pronounced losses after 24 h. This trend is closely aligned with water absorption behavior. Flavonoid reduction was greater than polyphenols, with up to 97% loss at 45°C after 24 h. Phytic acid declined between 3.60% ± 0.09% and 22.53% ± 0.25%, while tannins decreased from 0.61% ± 0.004% to 16.65% ± 0.037%, depending on time–temperature conditions. Activation energy values were 13.21, 9.54, 1.79, 8.98, and 42.54 kJ/mol for water uptake, polyphenols, flavonoids, phytic acid, and tannins, respectively. Optimal soaking for bioactive retention and antinutrient reduction was 25°C–35°C for 8–12 h, minimizing excessive loss of beneficial polyphenols and flavonoids while ensuring substantial antinutrient reduction. These findings provide valuable insights for optimizing browntop millet pre-processing to enhance nutritional quality and functional properties for food applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569764","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":"Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review","authors":"Thais Fernanda de Marco,&nbsp;Luana Bettanin,&nbsp;Jaqueline Scapinello,&nbsp;Alexandre Tadeu Paulino","doi":"10.1111/jfpe.70404","DOIUrl":"10.1111/jfpe.70404","url":null,"abstract":"<p>The aim of the present study was to perform a comprehensive bibliometric review of the encapsulation of hesperidin, mapping the trajectory, trends, and characteristics of research on this subject, with emphasis on applications for food, pharmaceutical, and chemical industries. A systematic search was conducted in the Scopus database using specific descriptors (“hesperidin” AND “encapsulation” OR “immobilization”), with subsequent quantitative and qualitative analyses of bibliometric indicators using the VOSviewer software. The results revealed growth in scientific production, which intensified after 2020. The main fields of knowledge involved were biochemistry, genetics, and molecular biology (19.4%), pharmacology (18.3%), chemistry (15.7%), materials science (6.3%), confirming the multidisciplinary nature. The analysis of keyword co-occurrence identified four main thematic clusters: antioxidant and bioactive properties of citrus flavonoids; in vivo studies using animal models; nano/microencapsulation technologies; physicochemical characterization and delayed release. In conclusion, hesperidin encapsulation constitutes a promising, multidisciplinary, and rapidly expanding scientific field. This indicates significant opportunities for applications in the pharmaceutical, nutraceutical, functional food, chemical, and cosmetic industries, although advances in methodological standardization, clinical validation, and industrial scalability are needed for the complete maturation of the field.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70404","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569464","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":"Impact of Soaking on Physical and Morphological Characteristics of Browntop Millet: Kinetic Analysis of Polyphenol and Antinutrient Reduction","authors":"Puneet Kang,&nbsp;Rasane Prasad,&nbsp;Jyoti Singh,&nbsp;Vikas Nanda,&nbsp;Sawinder Kaur","doi":"10.1111/jfpe.70418","DOIUrl":"https://doi.org/10.1111/jfpe.70418","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigates the impact of soaking conditions, temperature (25°C–45°C), and time (8–24 h) on the physical and morphological properties of browntop millet (<i>Brachiaria ramosa</i>), with emphasis on the kinetics of polyphenol and antinutrient reduction. A comprehensive analysis assessed hydration properties across soaking durations, alongside the dynamics of total polyphenols and primary antinutritional factors (phytate and tannin) to elucidate degradation kinetics. Morphological changes were examined microscopically, revealing notable alterations in surface morphology and endosperm structure with increasing soaking time. Results demonstrate that soaking improves hydration parameters and induces time-dependent reductions in polyphenols and antinutritional factors, coupled with distinct changes in grain morphology. Degradation of polyphenols, flavonoids, and antinutritional compounds occurred at all temperatures, potentially affecting bioavailability and bioactivity. Within the first 8 h, polyphenol degradation reached 17%–25%, with more pronounced losses after 24 h. This trend is closely aligned with water absorption behavior. Flavonoid reduction was greater than polyphenols, with up to 97% loss at 45°C after 24 h. Phytic acid declined between 3.60% ± 0.09% and 22.53% ± 0.25%, while tannins decreased from 0.61% ± 0.004% to 16.65% ± 0.037%, depending on time–temperature conditions. Activation energy values were 13.21, 9.54, 1.79, 8.98, and 42.54 kJ/mol for water uptake, polyphenols, flavonoids, phytic acid, and tannins, respectively. Optimal soaking for bioactive retention and antinutrient reduction was 25°C–35°C for 8–12 h, minimizing excessive loss of beneficial polyphenols and flavonoids while ensuring substantial antinutrient reduction. These findings provide valuable insights for optimizing browntop millet pre-processing to enhance nutritional quality and functional properties for food applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569702","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":"Functional and Technological Effects of Microfluidized Black Carrot and Red Beetroot on Cookie Quality","authors":"Esma Günaydın,&nbsp;Berrin Özkaya,&nbsp;Ülgen İlknur Konak Alkış","doi":"10.1111/jfpe.70419","DOIUrl":"https://doi.org/10.1111/jfpe.70419","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effects of microfluidization on the functional properties of black carrot (BC) and red beetroot (RB). In addition, both powders (P) and pomace powders (PP) derived from BC and RB were incorporated into the cookie formulations at levels of 0%, 5%, 10%, and 15% to develop functional bakery products. The microfluidization enhanced the dietary fiber content of BCP, BCPP, RBP, and RBPP. Cookies enriched with 15% BCP and 15% RBP exhibited the highest total phenolic content and antioxidant activity, followed by those produced with 15% microfluidized BCP and 15% microfluidized RBP. The highest total dietary fiber contents were obtained in cookies produced with 15% microfluidized BCPP and 15% microfluidized RBPP. The farinograph properties of the dough were influenced by both the microfluidization and the increased incorporation levels of P or PP. Furthermore, the microfluidization altered the color attributes of the cookies. Overall, the findings indicated that the incorporation of either microfluidized or non-microfluidized BCP, BCPP, RBP, and RBPP at low substitution levels enables the production of cookies with acceptable sensory quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569938","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":"Hesperidin Encapsulation for Food, Pharmaceutical, and Chemical Industries: A Bibliometric Review","authors":"Thais Fernanda de Marco,&nbsp;Luana Bettanin,&nbsp;Jaqueline Scapinello,&nbsp;Alexandre Tadeu Paulino","doi":"10.1111/jfpe.70404","DOIUrl":"https://doi.org/10.1111/jfpe.70404","url":null,"abstract":"<p>The aim of the present study was to perform a comprehensive bibliometric review of the encapsulation of hesperidin, mapping the trajectory, trends, and characteristics of research on this subject, with emphasis on applications for food, pharmaceutical, and chemical industries. A systematic search was conducted in the Scopus database using specific descriptors (“hesperidin” AND “encapsulation” OR “immobilization”), with subsequent quantitative and qualitative analyses of bibliometric indicators using the VOSviewer software. The results revealed growth in scientific production, which intensified after 2020. The main fields of knowledge involved were biochemistry, genetics, and molecular biology (19.4%), pharmacology (18.3%), chemistry (15.7%), materials science (6.3%), confirming the multidisciplinary nature. The analysis of keyword co-occurrence identified four main thematic clusters: antioxidant and bioactive properties of citrus flavonoids; in vivo studies using animal models; nano/microencapsulation technologies; physicochemical characterization and delayed release. In conclusion, hesperidin encapsulation constitutes a promising, multidisciplinary, and rapidly expanding scientific field. This indicates significant opportunities for applications in the pharmaceutical, nutraceutical, functional food, chemical, and cosmetic industries, although advances in methodological standardization, clinical validation, and industrial scalability are needed for the complete maturation of the field.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 3","pages":""},"PeriodicalIF":2.9,"publicationDate":"2026-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70404","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147569879","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}