Journal of Food Process Engineering最新文献

{"title":"Effects of Hot-Air Pre-Curing Treatment on Drying Efficiency and Structural Stability of Compressed Tea","authors":"Chenxi Jiang,&nbsp;Jun Wang,&nbsp;Wei Li,&nbsp;Hongping Zhou,&nbsp;Jing Xu,&nbsp;Shaomin Lu,&nbsp;Jianchao Wang,&nbsp;Hailong Ti,&nbsp;Jianan Bai","doi":"10.1111/jfpe.70774","DOIUrl":"https://doi.org/10.1111/jfpe.70774","url":null,"abstract":"<div>\u0000 \u0000 <p>Elastic rebound and structural loosening commonly occur during the drying of spherical compressed Pu'er raw tea. To address this problem, this study proposed a forced-convection hot-air pre-curing strategy to improve early structural stability and reduce deformation during subsequent high-temperature drying. A Box–Behnken design combined with response surface methodology was used to investigate the effects of hot-air temperature, air velocity, and treatment time on pre-curing performance. A comprehensive evaluation index was constructed by integrating moisture reduction during pre-curing and surface hardness variation. The adequacy of the fitted model was assessed by analysis of variance, and the model was then used for numerical optimization and experimental validation. Numerical optimization predicted a maximum comprehensive evaluation index of 0.8656 at a hot-air temperature of 89.06°C, an air velocity of 2.42 m/s, and a treatment time of 20.16 s. Considering equipment adjustment accuracy and operational convenience, validation experiments were conducted at 90°C, 2.5 m/s, and 20 s. During subsequent drying at 75°C, tea balls dried directly without pre-curing exhibited a volume increase of approximately 9.0%, whereas pre-curing-assisted drying limited the increase to approximately 6.4%. These results indicate that hot-air pre-curing reduced volumetric rebound and improved shape retention under the tested conditions. Overall, the proposed strategy provides a practical engineering approach to improving the structural stability of spherical compressed Pu'er raw tea during drying.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 10","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149068279","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":"Extracts From Spent Coffee Grounds Impact the Quality Attributes, Bioactive Content, Thermal Property and In Vitro Bioaccessibility of Phenolics of Fresh Pasta","authors":"Zuhal Alkay","doi":"10.1111/jfpe.70762","DOIUrl":"https://doi.org/10.1111/jfpe.70762","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to determine the bioactive properties of extracts (at a concentration of 0.5%) obtained from SCG, a coffee by-product, using different extraction methods (conventional (GSCG), ultrasonic (USCG), and homogenizer (HSCG)) and to reveal their quality parameters, technological and bioactive properties, and in vitro bioavailability profile using them in a fresh pasta model. Additionally, their effects on sensory properties were investigated. Compared to the control sample, the extracts increased the weight increase, cooking loss, volume increase, and firmness of the pasta samples (ranging from 121.00–141.46, 3.78–4.90, 108.95–124.90, and 694.92–940.50, respectively). The addition of GSCG extract led to a significantly higher increase in the total phenolic content of fresh pasta (23.89 mg GAE/100 g). A similar trend was observed in the DPPH value (1260.1 mg TE/100 g). Furthermore, it caused significant changes in thermal properties and in vitro bioavailability values. It can be said that the extract obtained by the conventional method better preserves the stability of phenolic compounds under gastrointestinal digestion conditions and provides higher bioavailability. It was observed that the control sample and the fresh pasta samples with added extract showed only statistically significant (<i>p</i> &lt; 0.05) differences in stickiness, taste, color, and overall acceptability. These values ranged from 7.75 to 9.0. This study highlights the potential of using SCG phenolic extracts as a functional component in foods to contribute to sustainability by reducing waste and improving the nutritional, technological, and bioactive profile of integrated products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942066","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":"Nonuniform Triangular Screw Geometry Enables Distributed Pressure Generation and Improves Process Performance in Industrial Single-Screw Pet Food Extrusion","authors":"Fidel Cuba Flores,&nbsp;Carlos Wilfredo Linares Vera,&nbsp;Luis Alberto Rivera Echegaray","doi":"10.1111/jfpe.70748","DOIUrl":"https://doi.org/10.1111/jfpe.70748","url":null,"abstract":"<div>\u0000 \u0000 <p>This study evaluates a nonuniform triangular screw geometry for pressure distribution and process performance in an industrial single-screw pet food extruder. Periodic nonuniform channel-area reductions are hypothesized to induce localized pressure gradients that accumulate axially, enabling distributed pressure generation. Twelve triangular Chronit T-500 segments replaced the conventional double-flight mixing screw, eliminating the need for an external back-pressure valve (BPV). Validation used 1936 records from 6 months of continuous production, analyzed with a quasi-experimental sequential design. Versus BPV, the triangular screw increased capacity 5.8% (<i>d</i> = 1.48), reduced die pressure 53.6% (<i>d</i> = −6.70), increased specific mechanical energy 4.5% (<i>d</i> = 1.53), and reduced deviation from target bulk density 51%. Variability decreased in five of six indicators. Welch's ANOVA with 95% confidence intervals was used; the effect persisted at production-lot level. Results are consistent with progressive pressure accumulation through geometrically induced flow restriction, positioning screw geometry as a primary design variable.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942180","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":"Recent Progress of Gas Hydrate Technology for Non-Thermal Concentration of Liquid Foods","authors":"Santoshi Rawat,&nbsp;Panoth Abhirami,&nbsp;Suma Budnimath,&nbsp;V. R. Bharathvaj,&nbsp;P. Jesi Feleciya,&nbsp;Shruti Chaudhary,&nbsp;C. K. Sunil","doi":"10.1111/jfpe.70751","DOIUrl":"https://doi.org/10.1111/jfpe.70751","url":null,"abstract":"<div>\u0000 \u0000 <p>Gas hydrate technology has emerged as a promising non-thermal approach for concentrating liquid foods, offering an alternative to conventional thermal and freeze-concentration methods. The process is driven by the crystallization of hydrate cages, which trap the guest gases, primarily food grade CO₂, under moderate pressures (3.0–8.0 MPa) and low temperatures (1°C–10°C). Hydrate-based concentration maintains thermal stability of heat-sensitive compounds and decreases the level of thermal damage and energy requirement, compared with conventional methods. Recent studies have demonstrated effective concentration performance in a variety of food matrices. Apple juice has been concentrated up to 45 °Brix, while coffee extracts reached 40 wt.% total solids. In CO₂ hydrate-assisted concentration, orange juice achieved a dehydration ratio (DR) of 57.2% at 4.1 MPa, whereas tomato juice reached a maximum DR of 65.2% at 3.0 MPa. Hydrate formation kinetics also improved with increasing pressure, with rate constants rising from 0.94 × 10⁻⁸ to 1.65 × 10⁻⁸ J⁻¹ mol² s⁻¹ as feed pressure increased from 1.81 to 3.1 MPa. The selective exclusion of solutes from the hydrate lattice enables superior retention of thermolabile bioactive compounds. Experimental findings showed a 1.7-fold increase in vitamin C content and more than a 2-fold increase in total phenolics, with minimal thermal degradation. However, industrial implementation remains constrained by slow hydrate formation kinetics and prolonged induction times, particularly in sugar- and pectin-rich systems. This critical review discusses hydrate formation principles, concentration methods using various gases, recent technological advancements, applications in liquid food concentration, and key research challenges required for commercial-scale feasibility.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942178","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":"Ethanol Aqueous Solution Annealed Faba Bean Starch/Pea Protein Composite Films: Physicochemical Characterization and the Anti-Retrogradation Effect on Rice Cakes","authors":"Hao Cheng,&nbsp;Jingjing Liu,&nbsp;Ming Chi,&nbsp;Hang Su,&nbsp;Zhenxing Shi,&nbsp;Yang Yao","doi":"10.1111/jfpe.70764","DOIUrl":"https://doi.org/10.1111/jfpe.70764","url":null,"abstract":"<div>\u0000 \u0000 <p>Based on the growing demand for eco-friendly food packaging, this study developed edible composite films by blending faba bean starch (FS) or ethanol-annealed faba bean starch (AFS) with pea protein (PP). The AFS-based films exhibited lower moisture content, solubility, and water vapor permeability (<i>p</i> &lt; 0.05), as well as a smoother surface morphology. Among the formulations, the film composed of 80% AFS and 20% PP (AFS-PP20%) showed the lowest light transmittance, a higher water contact angle (<i>p</i> &lt; 0.05), and reduced phase-separated domains under confocal microscopy. In contrast, the film containing 60% AFS and 40% PP displayed the lowest solubility and water vapor permeability (<i>p</i> &lt; 0.05). After 48 h of storage, rice cakes packaged with the AFS-PP20% film retained a more uniform internal structure and exhibited the lowest hardness, indicating a superior inhibitory effect on starch retrogradation. This work presents a promising strategy for extending the shelf life of rice cakes while adding value to legume-based resources.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148942179","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":"Comparative Drying Kinetics, Moisture Diffusivity Modeling and Processing Method Detoxification Efficiency of Cassava Root Chips","authors":"Thomas Okechukwu Onah,&nbsp;Samuel David Tommy,&nbsp;Anthony Chijioke Aneke,&nbsp;Sunday Chukwujindu,&nbsp;Christian Chikezie Aka,&nbsp;Eberechukwu Dim","doi":"10.1111/jfpe.70767","DOIUrl":"https://doi.org/10.1111/jfpe.70767","url":null,"abstract":"<div>\u0000 \u0000 <p>This study comparatively evaluates the drying kinetics, moisture diffusivity, and processing method detoxification efficiency of cassava root chips under oven and sun drying conditions. Thin-layer drying experiments were conducted using chips of 10 × 5 × 0.2 mm, with oven drying at 30°C–100°C for 70 min and sun drying at daytime ambient temperatures over an effective exposure time of 2520 min. Moisture ratio data exhibited a short constant-rate period followed by a dominant falling-rate phase, confirming diffusion-controlled drying. The Logarithmic model best described the drying behavior with <i>R</i>² = 0.94–0.98, RMSE &lt; 0.02, and drying-rate constants of 2.87 × 10⁻⁴ min⁻¹ to 3.42 × 10⁻⁴ min⁻¹ and 0.0120 min⁻¹ to 0.0160 min⁻¹ for sun and oven drying methods respectively. Effective moisture diffusivity ranged from 8.11 × 10⁻¹³ to 1.08 × 10⁻¹² m²/s for oven drying and 5.62 × 10⁻¹⁴ to 6.49 × 10⁻¹⁴ m²/s for sun drying, with oven drying enhancing mass transfer by up to three orders of magnitude. Cyanide detoxification followed a coupled reaction–mass transfer mechanism, transitioning from enzyme-driven hydrolysis to diffusion-controlled volatilization of HCN. Sun drying achieved 83%–89% cyanide reduction over 2520 min, with detoxification rate constants of 7.69 × 10⁻⁴ min⁻¹, 13 times lower than oven detox rate constants of 2.0 × 10⁻² min⁻¹. The results demonstrate that moisture diffusivity is the key controlling parameter linking drying kinetics and detoxification efficiency, highlighting the need for integrated process optimization to achieve safe and energy-efficient cassava processing.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943729","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":"PAN-AgNPs Nanofibrous Membrane-Based Microfiltration for Sterilization of Tender Coconut Water: An Innovative Clean-Label Preservation Approach","authors":"Pardeep Kumar,&nbsp;Mohammad Irfan,&nbsp;N. Sai Prasanna,&nbsp;K. S. M. S. Raghavarao,&nbsp;Narendra Singh","doi":"10.1111/jfpe.70765","DOIUrl":"https://doi.org/10.1111/jfpe.70765","url":null,"abstract":"<div>\u0000 \u0000 <p>Tender coconut water (TCW) is a highly nutritious natural beverage. However, its commercial utilization is limited by rapid microbial spoilage and the adverse effects of conventional thermal preservation on its nutritional and sensory quality. In the present study, a non-thermal sterile microfiltration approach was developed using electrospun polyacrylonitrile (PAN) and silver nanoparticle (AgNPs)-incorporated PAN (PAN-AgNPs) nanofibrous membranes for the clean-label preservation of TCW. The fabricated membranes were comprehensively characterized by attenuated total reflection Fourier transform infrared spectroscopy (ATR-FTIR), thermogravimetric analysis (TGA), field emission scanning electron microscopy (FESEM), Brunauer–Emmett–Teller (BET) analysis, water contact angle (WCA) measurements, membrane thickness, and inter-fiber spacing analysis. Among the fabricated membranes, the 10 wt.% PAN-AgNPs nanofibrous membrane exhibited superior microfiltration performance, achieving complete removal of both <i>Escherichia coli</i>-spiked and naturally occurring microorganisms while maintaining a high permeate flux and ease of cleaning. The membrane demonstrated favorable filtration characteristics with low irreversible fouling and excellent flux recovery, indicating its suitability for repeated operation. Ion chromatography (IC) confirmed that the natural mineral composition of TCW was largely preserved following microfiltration, whereas inductively coupled plasma mass spectrometry (ICP-MS) detected no measurable silver migration into the permeate, confirming the stability and food-contact safety of the incorporated AgNPs. The sterile microfiltered TCW remained microbiologically stable and sensorially acceptable for 120 days at ambient temperature (27°C ± 3°C) without thermal treatment or chemical preservatives. These findings demonstrate that electrospun PAN-AgNPs nanofibrous membranes provide an effective, scalable, and clean-label preservation strategy for extending the shelf life of TCW while retaining its nutritional and organoleptic quality. The developed membrane process also shows considerable potential for non-thermal processing of other heat-sensitive beverages and liquid foods.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943727","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":"Effect of Temperature-Controlled Microwave Drying on the Physicochemical and Microbiological Properties of Kefir Powder","authors":"Melike Demirkol,&nbsp;Muhammed Taşova,&nbsp;Samet Kaya Dursun","doi":"10.1111/jfpe.70768","DOIUrl":"https://doi.org/10.1111/jfpe.70768","url":null,"abstract":"<p>In this study, the physicochemical and microbiological properties of kefir powders produced using a drying system modified by microwave temperature-control (MTCM) and foam-mat drying (FMD) were evaluated. The color parameters (<i>L</i>, <i>a</i>, and <i>b</i>) of the kefir powders ranged between 89.68–91.16, −1.54–(−4.48), and 14.24–15.64, respectively, while Carr Index (CI) and Hausner Ratio (HR) values varied from 39.39 to 63.20 and 0.93 to 1.13. Titration acidity (TA) values of kefir powders ranged from 4.00% to 4.46% and showed a general decreasing trend with increasing drying temperature and egg white concentration (<i>p</i> &lt; 0.05). Water solubility index (WSI) values varied between 41.44% and 45.89% and decreased significantly as drying temperature increased, with a more pronounced reduction observed in samples containing 2% egg white. Hygroscopicity values ranged from 11.81% to 13.28% and increased with higher egg white concentration, while higher drying temperatures resulted in lower hygroscopicity. Water activity values remained within a range associated with enhanced shelf stability. Microbiological analyses revealed a substantial reduction in yeast counts following drying, whereas Lactobacilli and Lactococci were not detected in the kefir powder samples. Overall, the physicochemical and microbiological properties of kefir powders were significantly influenced by both drying temperature and egg white concentration.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70768","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148943725","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":"Rheological Properties of Dough and Quality of Bread Based on Triticale Flour With the Addition of Vital Wheat Gluten","authors":"Karolina Pycia,&nbsp;Joanna Kaszuba,&nbsp;Zuzanna Posadzka-Siupik,&nbsp;Lesław Juszczak","doi":"10.1111/jfpe.70757","DOIUrl":"https://doi.org/10.1111/jfpe.70757","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of the study was to evaluate the effect of adding vital wheat gluten (G) to triticale flour on the properties of flour blends, dough and bread quality. The test materials were triticale flour from the Belcanto cultivar and baking mixes in which a portion of the triticale flour was replaced with vital wheat gluten at levels of 1%, 2%, 3%, 4%, and 5%. The rheological properties of the dough were assessed using farinographic analysis, a sweep frequency test, and creep and recovery tests. Furthermore, breads were baked using a single-phase dough-making method. The bread volume was determined, and crumb moisture, acidity, porosity and texture were analyzed. The crust and crumb color parameters were also measured. It was found that the addition of vital wheat gluten to triticale flour led to increased water absorption, extended dough development time, improved dough stability, and reduced dough softening. Furthermore, a significant increase in the storage modulus and loss modulus was observed compared with the control sample. The creep and recovery test demonstrated a decreased susceptibility to deformation of the triticale doughs with a vital gluten addition. The bread volume did not increase significantly with increasing gluten content in the baking blend. The addition of vital wheat gluten affected the crumb texture but had only a minor effect on the crust and crumb color of the triticale bread. Overall, the addition of vital wheat gluten to a baking mix based on triticale flour improved both the rheological properties of the dough and the quality of the final bread; the most favorable results were obtained with a 5% share of vital gluten in the baking blend.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148849325","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":"Molecular Architecture and Predictive Performance of Polysaccharide Hydrocolloids in Sustainable Food Processing","authors":"Crossby Osei Tutu,&nbsp;Reuben Acheampong,&nbsp;Papa Toah Akonor,&nbsp;Bernard Kwabena Asiedu,&nbsp;Rexford Obeng,&nbsp;Jonathan Ampah,&nbsp;Jacob Ulzen,&nbsp;Micheal Wiafe-Kwagyan,&nbsp;Nii Korley Kortei","doi":"10.1111/jfpe.70755","DOIUrl":"https://doi.org/10.1111/jfpe.70755","url":null,"abstract":"<div>\u0000 \u0000 <p>Polysaccharide hydrocolloids are fundamental to modern food design because their molecular architecture dictates techno-functional performance. This review synthesizes current knowledge on sources, structural features and functional roles, establishing clear links between monomer identity, substitution patterns (degree of esterification, sulfation, acetylation), molar-mass distributions and hydration, rheology, gelation and interfacial behavior. Integrated characterization using SEC-MALS, HPAEC-PAD, 1D/2D NMR, scattering, rheology, tribology and interfacial measurements enables predictive performance specifications. Application spaces include beverages, cultured matrices, gel confectionery, emulsions, encapsulation and edible films. Performance is interpreted stepwise: viscosity facilitates product transport and stability during processing and storage, while gut fermentation of non-digestible fractions produces short-chain fatty acids with health implications. Stability and packaging are evaluated using accelerated protocols, acceptance criteria and barrier targets. Sustainability is assessed using life cycle metrics (ISO 14040/14044) and circular feedstocks from intensified extraction routes. Key industrial translation issues include mixing, heat transfer, fouling, membrane filtration, spray drying and biorefinery integration within techno-economic reality. Cross-cutting challenges encompass raw material variability, uneven reporting of analytical data, scale-up limitations of intensified processes, interaction complexity in multicomponent food products and long-term safety considerations for some modified polymers. Practical recommendations focus on performance-based specifications, harmonized analytics, shelf-life model integration with packaging, solvent loop closure verification for green processes and dataset standardization with sharing to enable predictive formulation and credible sustainability claims.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 9","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148848967","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}