Journal of Food Process Engineering最新文献

{"title":"Small Angle X-Ray Scattering Studies on the Effects of Ultra Shear Technology on Model Animal and Plant-Based Protein Solutions","authors":"Jerish Joyner Janahar,&nbsp;Hetian Hu,&nbsp;V. M. Balasubramaniam,&nbsp;Susana C. M. Teixeira","doi":"10.1111/jfpe.70102","DOIUrl":"https://doi.org/10.1111/jfpe.70102","url":null,"abstract":"<p>The effects of shear, temperature, and high pressure on model solutions of bovine milk and plant proteins were investigated. Samples of bovine β-lactoglobulin (BLG), pea lectin (PL), and their mixture (MIX) were treated by high-pressure processing (HPP) and ultra-shear technology (UST). BLG and PL are known for their allergenic properties, and processing conditions can potentially be used to decrease allergenicity, as well as engineer beverage properties of interest. Small angle X-ray scattering (SAXS) and confocal laser scanning microscopy were used to measure the impact of processing on the protein solutions from the microscopic to the molecular scale. SAXS data were analyzed by various approaches to assess changes in protein size and shape, oligomerization, and aggregation. The results are consistent with the BLG sensitivity to shear, pressure, and temperature. The pressure holding time was shown to be critical and thermal effects at ambient pressure are distinct from those observed under pressure. Although some changes in shape were detected, PL showed structural and colloidal resistance to the processing conditions applied. The MIX solutions appear to show a convolution of the effects observed on the isolated protein solutions, granting further investigation to clarify potential interactions between the proteins. These findings are valuable for the development of liquid beverages based on animal and plant proteins and their blends, enhancing control over functional properties and expanding their applications in food, nutraceuticals, and biomedical fields.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70102","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144085195","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":"CO2 Capture, Purification, and Utilizing for Food Processing Applications","authors":"G. Pragadeesh,&nbsp;Prerana C. Madane,&nbsp;R. Mahendran","doi":"10.1111/jfpe.70134","DOIUrl":"https://doi.org/10.1111/jfpe.70134","url":null,"abstract":"<div>\u0000 \u0000 <p>Carbon dioxide (CO₂) emissions in 2022 provide a comprehensive overview of energy-related greenhouse gas emissions on a global scale. The industrial activities indicate that global emissions have increased, along with other gases, including methane, nitrogen compounds, and disruptions from the energy crisis. CO₂ emissions from industrial operations and energy combustion rose by 0.9% (321 million metric tons) in 2022, totaling 36.8 gigatons. The International Energy Agency's analysis highlights this trend based on authorized national statistics and publicly available information on energy consumption. Therefore, the efficient utilization of CO₂ emissions from industries is crucial. Pre-combustion, post-combustion, and oxyfuel with post-combustion are the three fundamental methods of capturing CO₂. Among which the pre-combustion procedure transforms fuel into syngas (CO₂ and hydrogen) through gasification. CO₂ is separated using chemical absorption, followed by the execution of the Water Gas Shift Reaction, then compressed for storage. Post-combustion technology involves the exhaust gases through the fossil fuels being burnt as flue gas, which is driven to a chamber for solvent-CO₂ linkage, causing removal of other gases, whereas the oxyfuel combustion separates CO₂ through Sulfur removal using ZnO bed followed by condensation. CO₂ capture contributes to a sustainable future and can be achieved by reusing emitted CO₂ through various purification techniques such as absorption, adsorption, chemical reactions, membrane separation, and cryogenic distillation. This captured and purified CO₂ from the atmosphere can be employed in various food industrial applications, including dry ice production, modified atmospheric packaging/controlled atmospheric packaging, supercritical CO₂ extraction, and carbonating beverages.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143950145","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":"Microwave Powered Cold Plasma Applications for Food Quality and Safety: A Review","authors":"Ufaq Fayaz,&nbsp;Shivangi Srivastava,&nbsp;Sobiya Manzoor,&nbsp;Vinay Kumar Pandey,&nbsp;Rafeeya Shams,&nbsp;Aamir Hussain Dar,&nbsp;Kshirod Kumar Dash,&nbsp;Entesar Hanan","doi":"10.1111/jfpe.70132","DOIUrl":"https://doi.org/10.1111/jfpe.70132","url":null,"abstract":"<div>\u0000 \u0000 <p>High quality food with minimal alteration of its quality and freshness without relying on harmful chemicals has led to the development of several novel non-thermal techniques. These novel technologies have been developed that utilize UV light, strong electric fields, ozone, and other reactive agents to eliminate contaminants on the surface of food. Among these non-thermal technologies, plasma treatment has emerged as one of the most promising methods to decontaminate food while preserving its original properties. A recent advancement in this field is microwave plasma technology, which has demonstrated remarkable effectiveness in deactivating spores, enzymes, and toxins. By utilizing highly energetic, reactive, and charged gas molecules and species, microwave plasma technology can decontaminate both food and packaging surfaces, ensuring the microbiological safety of the food. Studies have demonstrated that microwave plasma can achieve a 54% reduction in <i>E. coli</i> after just 3 min of treatment while maintaining the physical and sensory attributes of food products. It has also been reported that <i>L. monocytogenes</i> and <i>S. typhimurium</i> populations in cheddar cheese can be reduced by 2.1 logs and 5.8 logs, respectively, without altering the cheese's color or sensory properties. This technology achieves these goals without causing any thermal damage to the nutritional and quality aspects of the food. As the field of plasma science continues to advance rapidly, the application of microwave plasma technology for decontaminating food products and packaging materials is progressing. This review also presents the mechanisms behind microbial and enzyme inactivation and sterilization of packaging materials and assesses the effect of microwave-powered cold plasma on food composition, sensory properties, and nutritional quality.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143939393","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":"Optimizing Pulsed Magnetic Field Parameters for Microbial Safety and Quality in Orange Juice","authors":"T. Pandiarajan,&nbsp;S. Dharani,&nbsp;Abhipriya Patra,&nbsp;S. Ganapathy,&nbsp;M. Balakrishnan,&nbsp;V. Arun Prasath","doi":"10.1111/jfpe.70123","DOIUrl":"https://doi.org/10.1111/jfpe.70123","url":null,"abstract":"<div>\u0000 \u0000 <p>Nonthermal technologies have garnered significant attention for fruit juice preservation due to the increasing consumer demand for fresh, high-quality, and nutritious products. These methods, being eco-friendly, effectively inactivate microorganisms and enzymes without compromising the sensory and nutritional qualities of juices. Among these, pulsed magnetic field (PMF) technology is a promising technique that involves exposing liquid foods to a magnetic field in the form of pulses, exhibiting a bactericidal effect without any rise in temperature. The study aimed to develop a PMF processing system capable of generating low-frequency, high-intensity oscillating magnetic fields and optimized its application on orange juice at varying concentrations (10%, 15%, and 20%), magnetic field intensities (2, 4, and 6 T), and treatment times (5, 10, and 15 min). Additionally, the process conditions were optimized to preserve the nutritional quality, sensory properties, and microbial safety of orange juice. Fresh orange juice had an initial bacterial load of 2.09 × 10⁶ CFU/mL, which was reduced to 1.43 × 10⁴ CFU/mL at 4 T for 15 min in 15% juice. Similarly, yeast and mold counts decreased from 1.85 × 10⁵ to 1.68 × 10⁴ CFU/mL in 20% juice. The nonthermal nature of PMF was confirmed by negligible temperature rise. Posttreatment, <i>L</i>-values ranged from 82.4 to 83.79, decreasing to 80.2–82.55 during storage, while <i>b</i>-values ranged from 16.48 to 16.96, slightly reducing to 16.34–16.86. Viscosity for 10% juice ranged from 0.0645 to 0.0687 Pas posttreatment, reducing to 0.06–0.0648 Pas after 10 days. Minimal pH variation was observed. The optimal PMF treatment (4 T, 15 min, 20% concentration) effectively reduced microbial load while preserving juice biochemical (pH, color) and rheological (viscosity) during storage at 4°C. PMF-treated orange juice showed minimal changes in color, viscosity, and microbial stability during refrigerated storage. The absence of heat-related degradation ensures retention of quality attributes. This study demonstrates that PMF is a viable, nonthermal alternative for processing high-acid fruit juices, providing a balance between microbial safety and quality preservation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938906","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 on the Quantitative Damage of Apple Based on Convolutional Neural Network Combined With Mass Compensative Method","authors":"Bin Li,&nbsp;Yi-rong Wan,&nbsp;Xia Wan,&nbsp;Shang-tao Ou-yang,&nbsp;Yan-de Liu","doi":"10.1111/jfpe.70128","DOIUrl":"https://doi.org/10.1111/jfpe.70128","url":null,"abstract":"<div>\u0000 \u0000 <p>Nondestructive quantitative analysis of fruit damage can not only provide technical support for fruit quality testing, but also provide the theoretical basis for the improvement of fruit packaging and transportation conditions. However, the models of quantitative prediction of fruit damage are susceptible to influence by own factors (size). Therefore, in order to improve the accuracy of quantitative prediction of fruit damage, one-dimensional convolutional neural network (1D-CNN) combined with the mass parameter method was proposed. The study results show that the performances of the 1D-CNN models are improved by 3.4%–7.0% compared to the traditional models. The performances of 1D-CNN prediction models based on the mass compensation have been improved by 7.5%–10.3% compared with the precompensation. In conclusion, the 1D-CNN models based on the masscompensation have positive effects in eliminating the influence of apple size on the quantitative prediction models of apple damage.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143939022","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 Osmotic Dehydration-Assisted Freezing at Different Pressure Rates on Mass Transfer and Quality of Fresh-Cut Apple","authors":"Kehinde Peter Alabi,&nbsp;Adeshina Fadeyibi,&nbsp;Kehinde Raheef Adebayo,&nbsp;Lanre Olanipekun Gabriel","doi":"10.1111/jfpe.70133","DOIUrl":"https://doi.org/10.1111/jfpe.70133","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aims to enhance the preservation of fresh-cut apple slices by applying osmotic dehydration in sucrose solutions prior to high-pressure shift freezing (HPSF). Apple slices (1 × 1 × 1 cm) were osmotically dehydrated under varying sucrose concentrations (45°Bx, 55°Bx, 65°Bx), temperatures (25°C, 35°C, 45°C), and durations (30, 60, 90 min) before freezing at pressures of 200 and 240 MPa. Mass transfer (water loss, solid gain), drip loss, total soluble solids (TSS), sensory qualities (color, sweetness, flavor, texture, acceptability), and microstructural changes (via light microscopy) were assessed using standard methods, with statistical analysis applied to evaluate differences. Optimal pretreatment at 65°Bx, 35°C, and 30 min followed by freezing at 240 MPa increased TSS and reduced drip loss by 93% compared to untreated samples. Sensory qualities and microstructure were significantly better preserved in treated samples (<i>p</i> ≤ 0.05). The study demonstrates that combining osmotic dehydration and HPSF under optimized conditions enhances fresh-cut apple preservation, offering valuable applications for the food industry.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143938907","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 Structural–Mechanical Property of Rice Starch Gels for Food 3D Printing and Flexible Sensing","authors":"Nuo Yan,&nbsp;Liu Yang,&nbsp;Xuan Xiao,&nbsp;Pingan Huang,&nbsp;Can Shu,&nbsp;Shaoyun Song,&nbsp;Hai Tan","doi":"10.1111/jfpe.70126","DOIUrl":"https://doi.org/10.1111/jfpe.70126","url":null,"abstract":"<div>\u0000 \u0000 <p>Starch materials have been widely used in fields of flexible sensing and food 3D printing; rice starch (new source) needs in-depth research for related applications. In this research, a mixing-temperature controlling-cold drying preparation scheme for rice starch gel with stable performance is proposed. In order to in-depth analyze the rice starch internal structural–mechanical behavior, a developed texture analyzer with in situ observation is self-established; the gel internal structure, mechanical behavior, and loading capacity are in-depth analyzed. Effects of rice starch kind (indica, japonica, glutinous) and starch concentration are investigated on internal structure evolution and mechanical behavior. Experimental results show the starch gel is of crosslink network internal structure with pores. The starch dry gel compression force–displacement curve exhibits an S-shaped relation. It can be divided into three stages: elastic deformation, micro-cracking, and overall fracture, matching with rice dry gel internal structure evolution. Rice dry gel peak bearing force order is glutinous starch &gt; indica starch &gt; japonica starch, negatively correlated with internal network structure pore size. The dry gel internal pore size turns out to be small with increasing rice starch concentration. Based on rice starch dry gel mechanical and micro-structure analysis, rice starch gels exhibit optimal structure for application.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143925781","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":"Particle Size Distribution Model for Optimizing Coffee Grind Consistency","authors":"Kitiphong Khongphinitbunjong,&nbsp;Sirirung Wongsakul,&nbsp;Theeradech Mookum","doi":"10.1111/jfpe.70129","DOIUrl":"https://doi.org/10.1111/jfpe.70129","url":null,"abstract":"<div>\u0000 \u0000 <p>The particle size distribution (PSD) of ground coffee significantly influences its extraction, flavor, and overall beverage quality. This study aimed to develop, validate, and optimize PSD models for the coffee grinding process. Arabica coffee beans subjected to light, medium, and dark roasting were ground to 12 distinct levels ranging from fine to coarse. The PSDs were examined using laser diffraction. The Rosin–Rammler (RR) model was applied to the data by employing quasi-Newton (QN) and Levenberg–Marquardt (LM) optimization methods. Indicators of uniformity, including the uniformity index <span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <mfenced>\u0000 <mi>k</mi>\u0000 </mfenced>\u0000 </mrow>\u0000 <annotation>$$ (k) $$</annotation>\u0000 </semantics></math>, coefficient of uniformity (Cu), size span (Span), and coefficient of variation (CV), were computed and subsequently compared across various grinding levels and roasting types. Both the QN and LM methodologies demonstrated an excellent fit to the PSD data, evidenced by high <i>R</i>² values across all grinding levels. The medium grinding level exhibited optimal uniformity, as indicated by the high <span></span><math>\u0000 <semantics>\u0000 <mrow>\u0000 <mi>k</mi>\u0000 </mrow>\u0000 <annotation>$$ k $$</annotation>\u0000 </semantics></math> and low Cu, Span, and CV values. Although the medium roast displayed slightly superior uniformity, the Kruskal–Wallis analysis revealed no statistically significant differences in grind consistency across the various roast types. This study demonstrated the effectiveness of PSD modeling for characterizing coffee grind consistency. The results provide insights for optimizing grinding parameters to improve coffee quality, while suggesting that roast type may have a limited influence on grind uniformity compared to grinder settings. The developed models and approaches can inform coffee grinding processes and quality control.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143926141","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 Early Damage in Kiwifruit Based on Near-Infrared Technology","authors":"Pengpeng Ma,&nbsp;Jun Sun,&nbsp;Sunli Cong,&nbsp;Chunxia Dai,&nbsp;Zhentao Cai,&nbsp;Kunshan Yao,&nbsp;Xin Zhou,&nbsp;Xiaohong Wu,&nbsp;Jingyi Liu","doi":"10.1111/jfpe.70130","DOIUrl":"https://doi.org/10.1111/jfpe.70130","url":null,"abstract":"<div>\u0000 \u0000 <p>The internal quality of kiwifruit directly affects its taste. During harvesting or transportation, kiwifruit sustained surface invisible damage due to collisions or pressure. To conduct non-destructive detection of minor mechanical damage in kiwifruit, this study investigated two widely cultivated varieties in China. Near-infrared spectroscopy was employed to collect spectral data from both intact samples and early-damaged samples. These datasets were utilized to develop classification models aimed at assessing the extent of damage in kiwifruit. Initially, the first derivative method was applied as a spectral preprocessing technique. Three feature selection methods—Competitive Adaptive Reweighted Sampling (CARS), Genetic Algorithm (GA), and Bootstrap Soft Shrinkage (BOSS)—were implemented to extract characteristic wavelengths from the preprocessed spectra. Subsequently, classification models were constructed based on both the selected feature spectra and the original spectra. A novel Stacking ensemble model was developed using Support Vector Machine (SVM), Extreme Learning Machine (ELM), and Extreme Gradient Boosting (XGBoost) as first-level classifiers, with Logistic Regression serving as the second-level classifier. By establishing training and testing datasets while comparing performance metrics against those of individual first-level classifiers, the study evaluated the model's efficacy. The results indicated that the Stacking model consistently demonstrated high accuracy across all feature selection algorithms; notably, when combined with CARS feature selection, it achieved accuracy rates of 100% and 98.60% on training and testing sets, respectively, underscoring its superior performance. This suggested that integrating the Stacking model with CARS provided optimal predictive capabilities for this dataset. In conclusion, employing near-infrared spectroscopy for classifying varying degrees of damage in kiwifruit was not only feasible but also offered a robust reference point for evaluating market-related damage levels.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919465","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":"Metabolomics Approach to Site-Specific Differential Analysis of Heat-Processed Chicory","authors":"Wataru Kobayashi,&nbsp;Ayumi Tomizawa,&nbsp;Misaki Kurawaka,&nbsp;Masako Abe,&nbsp;Akio Watanabe,&nbsp;Sonoko Ayabe","doi":"10.1111/jfpe.70099","DOIUrl":"https://doi.org/10.1111/jfpe.70099","url":null,"abstract":"<div>\u0000 \u0000 <p>Chicory (<i>Cichorium intybus</i> L.; witloof) contains bioactive compounds such as sesquiterpene lactones (SLs) and inulin, providing potential health benefits. However, the effects of cooking and processing on chicory's nutritional composition remain underexplored, particularly regarding its metabolite profile during low-temperature processing. We aimed to investigate how different heating temperatures and processing times affect the nutritional composition of the whole chicory plants. We employed a targeted metabolomics approach to analyze the impact of low (30°C, 60°C) and high (100°C, microwave)-temperature processing on chicory's nutritional profile, focusing on amino acids, sugars, organic acids, fatty acids, and other metabolites in both leaves and roots. Lower temperatures (≤ 60°C) influenced the concentration of nutritional components (sugars, free amino acids, organic acids), branched-chain amino acids (which improve exercise performance), and γ-aminobutyric acid (which has antihypertensive effects), depending on the composition of raw chicory. In contrast, high temperatures (100°C) and microwave processing, especially in chicory leaves, induced the formation of low molecular weight sugars from polysaccharides and glycosides, reduced free amino acid concentrations, and triggered heat-induced aminocarbonyl reactions. This study provides valuable information for improving the flavor profile and potential health benefits of chicory by identifying optimal heat processing parameters to maintain desirable nutritional value.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 5","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143919463","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}