Journal of Food Process Engineering最新文献

{"title":"Valorization of Mango Peels Toward Sustainability and Circular Economy by Combining Pretreatment and Drying With Ultrasound Assisted Extraction: Mathematical Modeling, Functional Properties, and Identification of Mangiferin by HPLC","authors":"Srutee Rout,&nbsp;Soubhagya Tripathy,&nbsp;Prem Prakash Srivastav","doi":"10.1111/jfpe.70079","DOIUrl":"https://doi.org/10.1111/jfpe.70079","url":null,"abstract":"<div>\u0000 \u0000 <p>Mango processing generates a lot of waste, including mango peels (MPs). Therefore, in this work, for valorization purposes, the MPs were pretreated with steam blanching and dried with a tray and vacuum drier, followed by ultrasound-assisted extraction to recover the bioactive compounds. During drying, the moisture diffusivity and energy consumption were measured. Drying kinetics and mathematical modeling were also used to analyze the drying data. Ultrasound was used to extract the bioactive compounds from the dried MP, and mangiferin was identified and quantified using HPLC. Steam blanching improved moisture diffusivity within the sample, thereby lowering energy consumption for both tray drying and vacuum drying processes. Drying data were fitted to mathematical modeling, and according to the Akaike information criterion, the Page model is the best-suited model with <i>R</i>² 0.989–0.999 and RMSE between 0.009 and 0.032. Among tray and vacuum drying, the latter has retained maximum bioactive compounds at 50°C. Further, HPLC analysis confirmed the presence of mangiferin in the sample, and the blanched vacuum-dried sample had the highest amount of mangiferin (0.799 mg g⁻¹) in the MP. These results will benefit industry personnel working on the valorization of food waste, who can utilize steam blanching to reduce energy consumption and improve the retention of mangiferin in the dried MP. These dried peels can be used to fortify food products and enhance the mangiferin content in the samples.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143645713","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":"Effectiveness of Hermetic Bag for Long-Term Storage of Pearl Millet Grains","authors":"T. Jayasree Joshi,&nbsp;P. Srinivasa Rao","doi":"10.1111/jfpe.70083","DOIUrl":"https://doi.org/10.1111/jfpe.70083","url":null,"abstract":"<div>\u0000 \u0000 <p>The study aimed to evaluate the effectiveness of hermetic bags for long-term storage of pearl millet grains. The experiment was conducted with moisture levels of 10%, 12%, and 14% (wb). Grains stored in hermetic bags showed a smaller range of temperature fluctuations. In samples with higher moisture levels, the decrease in oxygen concentration and the increase in carbon dioxide concentration were more evident. The findings also indicate that the moisture content of the grains was maintained by the hermetic bags with minimal variation. In comparison to the polypropylene bags, the germination percentage of pearl millet grains stored in hermetic bags was higher. During the storage period, the brightness value of pearl millet samples experienced a significant decrease, resulting in a darker appearance. Despite no noticeable variation in the milling characteristics of pearl millet grains during storage, these characteristics were significantly influenced by the grain moisture content at the time of milling. Hence, hermetic bags can be considered as a viable option for the long-term storage of pearl millet grains.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143639063","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":"Ultrasound-Pretreatment Combined With Hydrodistillation of Essential Oils and Extracts From Peruvian Plants, muña (Minthostachys mollis) and Huacatay (Tagetes minuta): Mathematical Modeling and Biological Activity","authors":"Caroly Navarro-Paredes,&nbsp;Roifer Pérez-Vásquez,&nbsp;Eliana Marcela Vélez-Erazo,&nbsp;José Luis Pasquel-Reátegui,&nbsp;Patricia Martínez-Tapia,&nbsp;Carmen Velezmoro-Sánchez","doi":"10.1111/jfpe.70075","DOIUrl":"https://doi.org/10.1111/jfpe.70075","url":null,"abstract":"<div>\u0000 \u0000 <p>Essential oils (EO) are valuable substances due to their multiple properties and applications in various fields of industry. Thus, developing techniques that allow them to be isolated efficiently is essential. This research aimed to investigate the effect of ultrasound pretreatment (UP) on the extraction kinetics, chemical composition, antioxidant activity, and antibacterial activity of EO from the leaves of two Peruvian plants, muña (<i>Minthostachys mollis</i>) (MEO) and huacatay (<i>Tagetes minuta</i>) (HEO) obtained by hydrodistillation (HD). The effect of power (50% and 75%) and time (2 and 4 min) was evaluated in the UP. Compared with conventional HD, the UP application accelerated the extraction process but did not notably increase the EO yield. The antibacterial activity of the EO obtained by applying UP for 2 min and 50% power was evaluated against gram-positive strains (<i>Staphylococcus aureus</i>) and gram-negative strains (<i>Escherichia coli</i> and <i>Pseudomonas aeruginosa</i>). The extracts after the UP application were also studied, and the tails and hydrolates remained at the end of HD, which would help revalue these byproducts. The MEO and HEO showed important total phenolic compounds in their composition and a significant inhibitory activity that provides the basis for further applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143639026","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling and Investigation of Thermodynamic Indicators During Drying of Banana Slices in a Microwave Dryer","authors":"Isa Hazbawi,&nbsp;Ahmad Jahanbakhshi,&nbsp;Behnam Sepehr,&nbsp;Abdollah Ehtesham-Nia","doi":"10.1111/jfpe.70065","DOIUrl":"https://doi.org/10.1111/jfpe.70065","url":null,"abstract":"<div>\u0000 \u0000 <p>Drying is a common method to prevent fruit spoilage and reduce fruit waste. It also makes it possible to store fruits for long periods of time. In this study, the drying behavior of banana fruit in a microwave dryer was investigated under different conditions. The main objective of this study was to evaluate the effects of different microwave powers (i.e., 100, 300, 500, and 700 W) on the drying kinetics, effective moisture diffusion coefficient (<i>D</i>_eff), energy efficiency (EE), and specific energy consumption (SEC) during drying banana slices. Also, changes in the moisture content (MC) of the samples during the drying process were measured and modeled using five thin-layer drying models. The results showed that increasing the speed and reducing the overall time of the banana slice drying process was associated with increasing the microwave power from 100 to 700 W. Fitting the experimental data using thin-layer drying models showed that the Midilli–Kucuk model gave the best results for describing the drying behavior of banana slices. The <i>D</i>_eff ranged from 0.068 × 10⁻⁷ to 1.19 × 10⁻⁷ m² s⁻¹. The lowest SEC and the highest EE were obtained at a microwave power of 500 W. These results provide useful information for determining the quality and monitoring the drying process of banana slices using microwave drying to save energy and time.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632916","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 Advancements in Applications of Ozone Technology in Juice and Beverage Processing: A Review","authors":"Chirasmita Panigrahi,&nbsp;Gurveer Kaur,&nbsp;Monalisa Sahoo","doi":"10.1111/jfpe.70074","DOIUrl":"https://doi.org/10.1111/jfpe.70074","url":null,"abstract":"<div>\u0000 \u0000 <p>Global food demand has increased significantly, primarily due to an alarmingly rising population. Producing high-quality and safe products while maintaining freshness and wholesomeness is highly important. This can be achieved by using environmentallyfriendly, cost-effective, and technologically advanced methodologies in food processing. Ozone treatment is one of the green and economical technologies of industrial interest to ensure food safety. In this review, the generation of ozone gas, the mode of mechanism and action, and the impact of ozone treatment on the destruction of microorganisms, enzymatic inactivation, and physicochemical changes of juices and beverages are explicitly discussed. This compiled review will provide insight into the effects of various ozone treatment conditions on quality parameters and bioactive compounds such as anthocyanin, pectin, flavonoids, polyphenols, carotenoids, and antioxidants. Furthermore, the applications of ozone technology in enhancing shelf life for potential commercialization and producing high-quality beverages are highlighted. The quality issues, scale-up, and technical challenges of ozone treatment are also presented.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143602675","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":"Physicochemical and Structural Properties of Spray-Dried Sweet Lemon Juice as Affected by Polymeric Additives and Spray Drying Operating Conditions","authors":"Shiny Derose Joseph,&nbsp;Nagamaniammai Govindarajan,&nbsp;Mohammad Shafiur Rahman,&nbsp;M. Walid Qoronfleh","doi":"10.1111/jfpe.70068","DOIUrl":"https://doi.org/10.1111/jfpe.70068","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Citrus limetta</i> commonly known as sweet lemon or <i>Mosambi</i> (in India) is one of the citrus fruits that provide high nutritional value. The d-limonene is a major component present in the Mosambi fruit, which possesses wide-ranging medicinal properties such as anticancer, antidiabetic, digestive aid, gastroesophageal reflux relief, immunity booster, and treating skin conditions. The Mosambi fruit is rich in vitamin C; hence, it has high antioxidant activity, making it a popular house remedy. The sweet lemon fruit is seasonal and easily spoiled due to the fruit's acidic pH range. A dehydrated juice product would be ideal for long-term preservation. Spray drying is the preferred technique for many thermally sensitive materials. The process removes excess moisture quickly and safely, thus improving the shelf life of the final product. The spray dried powder can be then reconstituted with water for consumption. In this study, we employed the spray drying method to conserve sweet lemon juice. We utilized three different additive drying aids, namely maltodextrin, gum Arabic, and whey protein. The inlet temperature and feed flowrate were altered, and different combinations of the spray drying process were performed. The powder properties such as color, water activity, moisture content, total titrable acidity, water solubility index, bulk and true densities, and porosity were analyzed. The biochemical properties such as the antioxidant activity, total phenol content, and vitamin C content were also calculated. The SEM and FTIR results showed the powder structure and the presence of different functional groups, respectively. On the whole, the experimental results support a spray drying process of an inlet temperature of 150°C with polysaccharide-based drying aids (maltodextrin and gum Arabic) producing a powder better than with whey protein. The spray dried sweet lime powder with maltodextrin was uniform under SEM and manifested the following parameters: water activity <i>a</i>_w was less than 0.37, while moisture range <i>X</i>_w was 1.98–3.1, suggesting microbial safety and extended shelf life. It has also retained vitamin C (AAC &gt; 35 mg/100 mL) and showed higher antioxidant activity (DPPH &gt; 70%) along with other quality functional properties; thus, it is considered a beneficial antioxidant-rich powder.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143594882","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":"Comparison of Neural Network Techniques and Multi-Linear Regression to Predict Properties and Classify Pepper Seeds","authors":"Demet Yildirim,&nbsp;Elçin Yeşiloğlu Cevher","doi":"10.1111/jfpe.14677","DOIUrl":"https://doi.org/10.1111/jfpe.14677","url":null,"abstract":"<div>\u0000 \u0000 <p>Pepper seed quality is determined using the mechanical and physical properties through artificial neural networks (ANNs) to enable accurate and timely agricultural planning. The objective of this study is to develop a model that provides simple, precise, rapid, and cost-effective predictions based on thousand-grain weight, porosity, and various classifications for pepper seeds. To achieve this, three different models—artificial neural networks (ANN), radial basis function (RBF), and multiple linear regression analysis (MLR) were employed to estimate thousand-grain weight and porosity. The best-selected model was then used to classify 12 different pepper seed varieties. This applied model's performance was evaluated using the determination coefficient (<i>R</i>²), the root mean square error (RMSE), the mean relative percentage absolute error (MRPE), and the mean square error (MSE). A comparison of the ANN model results indicated that the input parameters—width, length, thickness, and bulk density—provided the optimal prediction model concerning <i>R</i>², RMSE, MRPE, and MSE. For the testing dataset, the ANN model achieved values ranging from 0.88 to 0.92 for <i>R</i>², 0.276 to 0.016 for RMSE, 1.647 to 0.232 for MRPE, and 0.138–0.008 for MSE using 5-8-1 and 8-10-1 network structures, respectively. These selected models can be used as a neurocomputing-based approach to predict the mechanical and physical properties of pepper seeds, assisting in variety classification and genotype prediction.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143535775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Modeling the Biphasic and Monophasic Microbial Growth in Pasteurized Cow Milk Under Isothermal Temperature Abuse","authors":"Abhinandan Pal,&nbsp;Kanishka Bhunia","doi":"10.1111/jfpe.70064","DOIUrl":"https://doi.org/10.1111/jfpe.70064","url":null,"abstract":"<div>\u0000 \u0000 <p>This study first reports the microbial growth dynamics and shelf life of pasteurized milk at extreme temperature abuse (37°C and 45°C), that occurs frequently in tropical countries. We determined total plate count (TPC) in pasteurized milk: double-toned milk (DTM), toned milk (TM), and full-cream milk (FCM) with a fat content of 1.5%, 3%, and 6%, respectively, at 4°C, 10°C, 20°C, 37°C, and 45°C (±1°C). Milk was considered to be expired when TPC exceeded 4.47 log CFU/mL (Food Safety and Standards Authority of India). Our study revealed a biphasic microbial growth pattern (two sequential sigmoid curves) at 4°C and was explained by the biphasic Baranyi model. At higher storage temperatures (10°C–45°C), monophasic microbial growth was observed and was described by the Baranyi and Roberts model. The temperature dependency of the growth rate was described by the Huang square root model. Our analysis indicated that the milk's shelf life decreased exponentially with increasing storage temperatures. At 4°C, we found a maximum shelf life of 168, 350, and 120 h for DTM, TM, and FCM, respectively. The biochemical properties of milk, including pH, proteolysis, lipolysis, and titratable acidity, significantly (<i>p</i> &lt; 0.05) correlated with the microbial load in pasteurized milk at different storage temperatures studied. The results and the developed models can be used for efficient cold chain management and estimating the shelf life of pasteurized milk subjected to temperature abuse.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554661","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":"Food Processing Innovations are a Powerful Enabler of the Future of Food, Making a Compelling Case for Entrepreneurship and Collaboration Between Industry and Academia to Ensure a Sustainable Future","authors":"Nagendra Rangavajla","doi":"10.1111/jfpe.70066","DOIUrl":"https://doi.org/10.1111/jfpe.70066","url":null,"abstract":"<p>The improvement of food security, safety, nutrition, health, economics, and sustainability has been greatly aided by food processing. Technologies like canning, thermal processing, and refrigeration helped prolong shelf life, availability, and cost. With the anticipated population growth and demand for food production together with the need to enhance nutritional attributes of the foods, food processing has an important role in delivering innovations to drive sustainability and health attributes of the products. This will require a concerted effort between industry, academia, and funding agencies to lay a strong foundation to deliver innovations in food processing for a sustainable future.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70066","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554659","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":"Research on the Contact Dynamics of Binary Non-Spherical Particles Based on Hertz Theory","authors":"Hanshan Zhang,&nbsp;Yongxiang Li,&nbsp;Xuemeng Xu,&nbsp;Wenji Wei,&nbsp;Kun Shang","doi":"10.1111/jfpe.70070","DOIUrl":"https://doi.org/10.1111/jfpe.70070","url":null,"abstract":"<div>\u0000 \u0000 <p>In the context of pneumatic transport for bulk grains, pneumatic conveying is a critical technique that safeguards the integrity of the transported grains. The utilization of non-spherical bulk grain particles as the conveyed materials within the transport pipeline emphasizes the importance of analyzing their dynamic behavior within the conduit. A geometric reconstruction technique is applied to represent ellipsoidal bulk grain particles, and leveraging gas–solid coupling theory, a motion model for individual particles in the flow field is developed. By incorporating the Hertz contact model with the equations of motion, a contact dynamics framework for binary non-spherical particles is established, which is subsequently subjected to numerical simulations. A comparative analysis of the physical property parameters of four varieties of bulk grain particles—wheat, rice, soybeans, and corn—illustrates the interrelations among their minimum approach distances, normal and tangential forces, contact forces, total capacities, and the Stokes number. During the pneumatic conveying process, wheat exhibits relatively stable characteristics, thereby minimizing the risk of particle fragmentation, while soybeans and corn demonstrate a higher susceptibility to breakage.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"48 3","pages":""},"PeriodicalIF":2.7,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554660","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}