Journal of Food Process Engineering最新文献_第7页

Effects of Infrared, Hot Air and Infrared-Assisted Hot Air-Drying on Drying Characteristics, Quality, and Energy Efficiency of Turmeric Slices 红外、热风和红外辅助热风干燥对姜黄片干燥特性、质量和能效的影响

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-26 DOI: 10.1111/jfpe.70709

G. Jeevarathinam, T. Pandiarajan, J. Deepa, D. S. Aniesrani Delfiya, S. Dinesh Kumar, T. Krishnakumar, P. Preetha, M. Balakrishnan

{"title":"Effects of Infrared, Hot Air and Infrared-Assisted Hot Air-Drying on Drying Characteristics, Quality, and Energy Efficiency of Turmeric Slices","authors":"G. Jeevarathinam, T. Pandiarajan, J. Deepa, D. S. Aniesrani Delfiya, S. Dinesh Kumar, T. Krishnakumar, P. Preetha, M. Balakrishnan","doi":"10.1111/jfpe.70709","DOIUrl":"https://doi.org/10.1111/jfpe.70709","url":null,"abstract":"<div>\u0000 \u0000 The market value of turmeric is influenced strongly by volatile compounds which indicate product quality. In this study, turmeric slices of 5 mm with bed thicknesses of 50 mm were dried using three techniques: infrared (IR-D), hot air (HA-D), and infrared-assisted hot air-drying (IR-HA-D) at temperatures of 50°, 60°, and 70°C. This study examined the effects of increased bed thickness on drying kinetics, energy requirements, CO2 emissions, and quality attributes under settings that more closely resemble industrial-scale drying operations, in contrast to earlier studies that used a 25 mm bed thickness. Among the evaluated drying methods, IR-HA-D at 70°C exhibited the highest process efficiency, whereas IR-HA-D at 60°C provided superior retention of quality attributes, including curcumin, oleoresin, starch, and color. Seven thin-layer drying models using nonlinear regression analysis were evaluated, with the Page model showing the best fit across all experimental conditions. The IR-HA-D method provided the highest retention of curcumin, oleoresin, starch and color value at 60°C, compared to both IR-D and HA-D. Statistical analysis confirmed that both drying techniques and temperature significantly influenced the quality characteristics of the dried turmeric (p < 0.01). Effective moisture diffusivity ranged from 7.61 × 10−11 to 2.53 × 10−10 m2 s−1 while the activation energy required for moisture diffusion was 31.88 kJ mol−1 for IR-D, 45.13 kJ mol−1 for HA-D, and 32.11 kJ mol−1 for IR-HA-D.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 8","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148616114","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}

引用次数: 0

Preparation of a Transglutaminase Crosslinked Dual-Plant Protein Products and Its Application as a Stable Antioxidant Ingredient With Improved Digestive Stability 转谷氨酰胺酶交联双植物蛋白产品的制备及其作为稳定抗氧化成分的应用

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-06 DOI: 10.1111/jfpe.70672

Yunyi Wang, Kechi Zhou, Shuang Yan, Jian Ren

{"title":"Preparation of a Transglutaminase Crosslinked Dual-Plant Protein Products and Its Application as a Stable Antioxidant Ingredient With Improved Digestive Stability","authors":"Yunyi Wang, Kechi Zhou, Shuang Yan, Jian Ren","doi":"10.1111/jfpe.70672","DOIUrl":"https://doi.org/10.1111/jfpe.70672","url":null,"abstract":"<div>\u0000 \u0000 This study successfully developed a novel dual-plant protein ingredient (SPI-CGH + TG) exhibiting high stability and antioxidant activity. The fabrication centers on the use of transglutaminase (TGase) as a processing tool to structurally reorganize soy protein isolate (SPI) and corn glutelin hydrolysate (CGH) through controlled enzymatic crosslinking. Compared to SPI, the digestion product of SPI-CGH + TG showed a 13.28% increase in DPPH scavenging activity and a 12.78% increase in reducing power. CGH increased the content of hydrophobic amino acids (e.g., leucine) and aromatic amino acids (e.g., tyrosine), which act as antioxidant amino acids. TGase cross-linking exposed more antioxidant amino acids, synergistically enhancing antioxidant activity. Compared to SPI, SPI-CGH + TG showed substantially higher structural stability in the gastric and intestinal digestive systems. This was attributed to a more ordered secondary structure, in which the percentage of β-sheet increased from 46.77% to 67.54%. This high structural stability may inhibit the unfavorable complexation between key antioxidant amino acids on the surface and electrophilic amino acids in the interior. Cellular assays confirmed that the pepsin digestion product of SPI-CGH + TG promoted the proliferation of LO2 cells to 161.88% without cytotoxicity. This study demonstrates that β-sheet structure is the primary structural for concurrent antioxidant retention and digestive resistance in crosslinked plant proteins, a food processing technology distinct from conventional antioxidant enhancement. This processing strategy offers a viable technical approach for the food industry to design natural antioxidant ingredients with digestive stability.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148462957","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}

引用次数: 0

Correction to “Lipid-Based Nanoparticles for Time-Release Delivery of Flavonoids” 对“用于类黄酮缓释的脂基纳米颗粒”的更正

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-02 DOI: 10.1111/jfpe.70674

{"title":"Correction to “Lipid-Based Nanoparticles for Time-Release Delivery of Flavonoids”","authors":"","doi":"10.1111/jfpe.70674","DOIUrl":"https://doi.org/10.1111/jfpe.70674","url":null,"abstract":"\u0000 Conceição das Mercês, Z., V. R. Oliveira, S. H. Flôres, and A. Oliveira Rios. 2026. “ Lipid-Based Nanoparticles for Time-Release Delivery of Flavonoids.” Journal of Food Process Engineering 49, no. 5: e70499. https://doi.org/10.1111/jfpe.70499.\u0000 In Section 3, the last paragraph is published in Portuguese and should be replaced with the following English text:“In this context, the incorporation of flavonoids into lipid-based nanoparticle delivery systems expands their application potential and may facilitate the development of innovative pharmaceutical and nutraceutical products with improved efficacy and safety (Yuan et al. 2025). Therefore, a comprehensive understanding of the challenges associated with flavonoid utilization, together with the opportunities offered by nanotechnology-based delivery systems, is crucial for advancing research and maximizing the benefits of these bioactive compounds.”We apologize for this error.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70674","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386316","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}

引用次数: 0

The Influence of Hot-Air Drying Assisted by Dielectric Barrier Discharge Plasma Pretreatment on the Drying Characteristics and Volatile Components of Carrots 介质阻挡放电等离子体预处理辅助热风干燥对胡萝卜干燥特性及挥发性成分的影响

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-02 DOI: 10.1111/jfpe.70680

Xiaoting Dang, Changjiang Ding, Jingli Lu, Jiakang Liu, Chuanqiang Che, Zhiqing Song, Chunxu Qin

{"title":"The Influence of Hot-Air Drying Assisted by Dielectric Barrier Discharge Plasma Pretreatment on the Drying Characteristics and Volatile Components of Carrots","authors":"Xiaoting Dang, Changjiang Ding, Jingli Lu, Jiakang Liu, Chuanqiang Che, Zhiqing Song, Chunxu Qin","doi":"10.1111/jfpe.70680","DOIUrl":"https://doi.org/10.1111/jfpe.70680","url":null,"abstract":"<div>\u0000 \u0000 To investigate the effect of dielectric barrier discharge (DBD) plasma pretreatment on the hot-air drying characteristics and quality of carrots, experiments were conducted with different pretreatment durations (0 [control], 2, 4, 6, 8 min). The results showed that compared with the control group, the effective moisture diffusivity in the 8 min pretreatment group increased by 1.5 times, and the drying time was reduced from 140 min to 120 min (a reduction of 16%). In terms of color quality, DBD pretreatment increased the redness value of carrots by 179% - 222%. Regarding nutrient retention, the 2 min pretreatment group exhibited the highest carotenoid content (0.2276 mg/g), which was 26% higher than that of the control group (0.1804 mg/g). Compared with the control group, the 6 min pretreatment group showed increases of 25% and 47% in the retention of total phenolics and polysaccharides, respectively. A total of 65 volatile compounds were identified, among which terpenes were the main flavor substances. DBD pretreatment can enhance the drying rate and nutritional quality of carrots, providing experimental evidence for its application in the food hot air drying field.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386341","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}

引用次数: 0

Arrhenius and Kinetic Modeling of Betacyanin Degradation in Stabilized Red Dragon Fruit Drink: Sustainability Through Optimization of Fermentation and Storage Conditions 红龙稳定果饮中β花青素降解的动力学模型：发酵和储存条件优化的可持续性

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-02 DOI: 10.1111/jfpe.70669

Zhuo Xuan Ho, Zi Sheng Ng, Kuan Shiong Khoo, Chun Wai Ho

{"title":"Arrhenius and Kinetic Modeling of Betacyanin Degradation in Stabilized Red Dragon Fruit Drink: Sustainability Through Optimization of Fermentation and Storage Conditions","authors":"Zhuo Xuan Ho, Zi Sheng Ng, Kuan Shiong Khoo, Chun Wai Ho","doi":"10.1111/jfpe.70669","DOIUrl":"https://doi.org/10.1111/jfpe.70669","url":null,"abstract":"<div>\u0000 \u0000 Betacyanin is the main pigment in red dragon fruit, Hylocereus polyrhizus which is recognized for its antioxidant and therapeutic benefits; however, it is prone to degradation under extreme pH and heat. Despite its potential, maintaining betacyanin stability throughout fermentation and storage remains a major challenge, particularly under elevated temperatures. This instability limits the shelf-life of betacyanin-rich red dragon fruit beverages, and few studies have explored how fermentation duration and food stabilizers can improve betacyanin retention and extend the product shelf-life. This study evaluated the effects of fermentation duration (3- and 7-day), xanthan gum concentration (0%, 0.4%, and 0.5%), and storage temperature (4°C, 25°C, and 37°C) on betacyanin stability in fermented red dragon fruit juice for 4 weeks. Our results demonstrated that 3-day fermentation (pH 3.66 ± 0.01) retained more betacyanin as compared to the 7-day (pH 3.52 ± 0.01), particularly under elevated temperatures. Kinetic modeling and Arrhenius analysis were applied to describe the degradation behavior and determine rate constants, enabling model-based prediction of pigment-retention shelf-life under different storage conditions. The 3-day 0.5% XG formulation exhibited higher shelf-lives than the 7-day samples at all temperatures: 82.3 vs. 43.3 weeks (4°C), 12.8 vs. 10.0 weeks (25°C), and 4.9 vs. 4.7 weeks (37°C). These findings underscore the advantage of shorter fermentation for pigment stability, highlighting the 3-day fermented red dragon fruit drink with 0.5% XG as a promising, shelf-stable functional beverage for commercial applications.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386277","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}

引用次数: 0

Comparison of 254 and 222 nm Ultraviolet-C Light for Treatment of Wheat Flour and Infant Formula: Antimicrobial Capacity, Color Analysis, and Light Energy Efficiency 254和222 nm紫外- c光处理小麦粉和婴儿配方奶粉的比较：抗菌能力、颜色分析和光能效率

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-02 DOI: 10.1111/jfpe.70668

Ava Weyrich, Zhujun Gao, Deepti Salvi

{"title":"Comparison of 254 and 222 nm Ultraviolet-C Light for Treatment of Wheat Flour and Infant Formula: Antimicrobial Capacity, Color Analysis, and Light Energy Efficiency","authors":"Ava Weyrich, Zhujun Gao, Deepti Salvi","doi":"10.1111/jfpe.70668","DOIUrl":"https://doi.org/10.1111/jfpe.70668","url":null,"abstract":"This study investigated the efficacy of ultraviolet-C (UV-C) light at 254 and 222 nm for inactivating Enterococcus faecium in wheat flour and powdered infant formula using a novel redistribution system to enhance particle exposure. The effects of varying UV-C dosages (0, 0.50, 1.24, and 2.48 J/cm2) on microbial reduction and color changes were evaluated. Results demonstrated that 254 nm UV-C light was more effective than 222 nm UV-C for decontaminating the product, achieving significantly greater reductions in E. faecium across both food matrices (p < 0.05). In wheat flour, 254 nm treatment achieved a 4.5-log reduction at 2.48 J/cm2, compared to a 2.4-log reduction at 222 nm. In infant formula, the 254 nm treatment achieved a 3.5-log reduction, whereas the 222 nm treatment achieved a 1.5-log reduction. While 254 nm light showed greater inactivation capacity, the electrical energy required per log reduction was comparable between the two wavelengths (p < 0.05). Posttreatment CIELAB color analysis found that no visibly discernible color changes occurred in wheat flour or infant formula samples (p > 0.05). This study suggests that UV-C treatment, particularly at 254 nm, is a promising nonthermal decontamination method for powdered foods. It offers a potential energy-efficient solution to enhance their safety without significantly impacting visual quality.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70668","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386340","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}

引用次数: 0

Effect of Radio Frequency Cold Plasma on Blueberries Hot Air Drying: Characteristic Curves and Quality Assessments 射频冷等离子体对蓝莓热风干燥的影响：特征曲线及品质评价

3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-01 DOI: 10.1111/jfpe.70684

Tong Liu, Yunfeng Wang, Ming Li, Phavady Phoodthahaksa, Xin Li, Xueping Tang, Qingyun Li, Lingling Wang, Xin Xiao

{"title":"Effect of Radio Frequency Cold Plasma on Blueberries Hot Air Drying: Characteristic Curves and Quality Assessments","authors":"Tong Liu, Yunfeng Wang, Ming Li, Phavady Phoodthahaksa, Xin Li, Xueping Tang, Qingyun Li, Lingling Wang, Xin Xiao","doi":"10.1111/jfpe.70684","DOIUrl":"https://doi.org/10.1111/jfpe.70684","url":null,"abstract":"ABSTRACT Hot air drying (HAD) is an important processing method for blueberries, which is of great significance for extending their shelf life, reducing postharvest losses, and increasing added value. However, the surface of blueberries is covered with a waxy layer, leading to long drying times and severe loss of nutrients; pretreatment is generally considered a necessary approach to improve the efficiency of HAD of blueberries. Cold plasma (CP) is a promising non‐thermal pretreatment these years, but radio frequency cold plasma (RFCP) has not yet been applied to drying pretreatment. This study compared RFCP with four traditional pretreatments (blanching, ultrasound, freeze–thaw, alkaline solution) on blueberry HAD. Results showed that RFCP pretreatment achieved the highest effective moisture diffusivity ( D eff = 4.59 × 10 −10 m 2 /s) and the shortest drying time (50% reduction vs. control), outperforming all other pretreatments (which reduced drying time by only 8%–17%). RFCP also yielded the best color preservation (Δ E closest to fresh), the highest rehydration ratio, and the greatest retention of anthocyanins (+86.3% vs. control) and total phenolics (+46.3% vs. control), surpassing BL, UL, FT, and AS. These findings demonstrate that RFCP is a green and efficient non‐thermal pretreatment that outperforms traditional methods by simultaneously enhancing drying efficiency and preserving nutritional quality, offering a promising alternative for the processing of berries with waxy layers.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148672202","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}

引用次数: 0

Impact of Microwave Power and Peeling on Drying Kinetics, Mathematical Modeling, Curcumin Retention, Microbial Safety, Texture, and Structural Integrity of Turmeric (Curcuma longa L.) Slices 微波功率和去皮对姜黄干燥动力学、数学建模、姜黄素保留、微生物安全性、质地和结构完整性的影响片

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-01 DOI: 10.1111/jfpe.70663

Kishan Kishor Gupta, Subith Cheeyattil, Chingakham Ngotomba Singh, Madhuresh Dwivedi

{"title":"Impact of Microwave Power and Peeling on Drying Kinetics, Mathematical Modeling, Curcumin Retention, Microbial Safety, Texture, and Structural Integrity of Turmeric (Curcuma longa L.) Slices","authors":"Kishan Kishor Gupta, Subith Cheeyattil, Chingakham Ngotomba Singh, Madhuresh Dwivedi","doi":"10.1111/jfpe.70663","DOIUrl":"https://doi.org/10.1111/jfpe.70663","url":null,"abstract":"<div>\u0000 \u0000 Turmeric (Curcuma longa) rhizomes are rich in bioactive phytochemicals and curcuminoids, especially curcumin, whose retention is strongly influenced by drying conditions. Although microwave drying has been widely investigated for turmeric, the influence of peel removal on microwave drying kinetics, quality retention, and structural characteristics remains poorly understood. Therefore, this study evaluated the effects of peeling, microwave drying (270–450 W), and hot air drying on drying behavior and quality characteristics of turmeric slices. Nine thin-layer drying models were evaluated, with the Logarithmic model showing the best fit (R2 = 0.9995, RMSE = 0.0059). Microwave drying at 450 W achieved the shortest drying time (16 min) for peeled slices and yielded higher effective moisture diffusivity (2.1447 × 10−7 m2/s), total phenolic content (63.09 mg GAE/g), total flavonoid content (36.50 mg QE/g), antioxidant activity (DPPH: 67.83%, FRAP: 11.84 mg QE/g), and curcumin content (2.47%), and resulted in significant microbial reduction (2.367 log CFU/g). Confocal laser scanning microscopy supported the findings for curcumin content. Scanning electron microscopy revealed that greater shrinkage occurred at 450 W, while hot air drying caused the most severe microstructural damage. Infrared spectra confirmed the presence of curcuminoids and polysaccharides bands with minimal structural alteration. Texture analysis showed better hardness in microwave-dried slices, and peeled samples exhibited higher enthalpy. These findings highlight that microwave drying with peel removal effectively preserved phytochemicals, structural, and functional qualities, and stability of bioactive constituents in turmeric, ensuring efficient and sustainable spice processing.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386297","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}

引用次数: 0

Dual Modeling for Optimization of Corosolic Acid Extraction Conditions From Lagerstroemia speciosa Leaves Using RSM and ANN–GA 基于RSM和ANN-GA的双模型优化紫花紫薇叶中科罗索酸提取条件

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-07-01 DOI: 10.1111/jfpe.70677

Seoyeon Yu, Jungshik Bae, Jaecheol Kim

{"title":"Dual Modeling for Optimization of Corosolic Acid Extraction Conditions From Lagerstroemia speciosa Leaves Using RSM and ANN–GA","authors":"Seoyeon Yu, Jungshik Bae, Jaecheol Kim","doi":"10.1111/jfpe.70677","DOIUrl":"https://doi.org/10.1111/jfpe.70677","url":null,"abstract":"Lagerstroemia speciosa leaf (banaba; LSL) extract has been used as a functional ingredient for blood glucose control, and corosolic acid (CA) is commonly used as a marker compound for standardization of LSL-based products. This study screened ethanol concentration (0%–100%) and extraction time (1–2 h) at 80°C and optimized CA content using central composite design (CCD) based response surface methodology (RSM) and an artificial neural network coupled with a genetic algorithm (ANN–GA). CA was the highest at 75% and 100% ethanol, with no significant difference among them. In CCD modeling, ethanol concentration was significant, whereas extraction time was not significant within the experimental range. The RSM optimum (86.4% ethanol, 109.4 min) yielded 1.028 ± 0.09 μg/mg (3.9% relative error), while the ANN–GA optimum (98.3% ethanol, 106.5 min) yielded 0.974 ± 0.03 μg/mg (2.3% relative error). Extracts prepared under the validated RSM and ANN–GA conditions also showed strong in vitro α-glucosidase inhibitory activity, with IC50 values of 15.55 ± 1.30 and 6.89 ± 0.24 μg/mL, respectively. These results provide a methodological basis and supporting data for efficient standardization and systematic optimization of LSL extract production as a functional food ingredient.","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70677","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386296","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}

引用次数: 0

Evaluating Shelf-Life Performance of Fenugreek and Fennel in PET ALOx/PE Packaging: A Sustainable Alternative to Conventional Multilayer Barrier Packaging 评估胡芦巴和茴香在PET ALOx/PE包装中的保质期性能：传统多层屏障包装的可持续替代品

IF 3.5 3区农林科学

Journal of Food Process Engineering Pub Date : 2026-06-30 DOI: 10.1111/jfpe.70665

Badal Dewangan, Manjunath P. Eelager

{"title":"Evaluating Shelf-Life Performance of Fenugreek and Fennel in PET ALOx/PE Packaging: A Sustainable Alternative to Conventional Multilayer Barrier Packaging","authors":"Badal Dewangan, Manjunath P. Eelager","doi":"10.1111/jfpe.70665","DOIUrl":"https://doi.org/10.1111/jfpe.70665","url":null,"abstract":"<div>\u0000 \u0000 Food packaging has become essential due to the increasing global population and growing food scarcity. The materials used for packaging should not only extend the shelf life of food products but also minimize additional environmental burdens on society. In this study, aluminum oxide-coated PET (PET ALOx) was evaluated against superior barrier layers such as aluminum foil and metallized PET (MET PET) for its ability to extend shelf life of fenugreek and fennel spices. All the tested packaging materials were confirmed to be free from heavy metals and phthalates, ensuring their safe utilization in spice packaging without any health hazards. The tensile strength of these materials ranged from 13.891 to 54.563 MPa, while their barrier properties against moisture and oxygen were 0.090–2.401 g/m2·day and 0.024–6.930 cc/m2·day, respectively. The objective of this study was to achieve sustainability by reducing the packaging material usage via PET AlOx/PE packaging material (P1) in comparison with well-established high-barrier structures such as aluminum foil (P3) and metallized PET (P2), while ensuring compliance with technical requirements. Despite its relatively weak seal strength and a lower thickness of 10 μm (compared to 120 μm), PET ALOx/PE (P1) demonstrated strong potential in extending the shelf life of the selected spices. Specifically, it provided a shelf life of 459 days for fenugreek and 504 days for fennel, both exceeding 1 year, making it highly acceptable in the consumer packaging sector. Moreover, since PET and PE recyclability is already well established globally, this packaging solution aligns with government regulations and contributes to sustainability in consumer food packaging.\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386880","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}

引用次数: 0