Journal of Food Process Engineering最新文献

{"title":"Optimization of Ultrasound-Assisted Dietary Fiber Extraction From Pineapple Crown Leaves","authors":"V. C. Anitha Krishnan,&nbsp;R. Nithya","doi":"10.1111/jfpe.70671","DOIUrl":"https://doi.org/10.1111/jfpe.70671","url":null,"abstract":"<div>\u0000 \u0000 <p>The potential of pineapple crown leaves as a feasible source of dietary fiber was examined in the current study using ultrasound-assisted extraction (UAE). In order to evaluate the impacts of amplitude, extraction time, and solvent-to-solid ratio on fiber, the extraction process was optimized using Response Surface Methodology in compliance with a Box–Behnken design. 3.26% of dietary fiber was produced under optimal conditions, which included an amplitude of 31.57%, a sonication period of 29.96 min, and a solid–liquid ratio of 1:29.85. UAE greatly improved fiber yield and functional properties when compared with conventional alkaline extraction. Increased water-holding capacity, oil-holding capacity, swelling capacity, and glucose adsorption capacity were demonstrated by the ultrasound-assisted dietary fiber (UAEDF), suggesting improved physicochemical properties. FTIR and SEM structural characterization showed enhanced porosity, better surface roughness, and partial rupture of the cellulose–hemicellulose–lignin matrix. Improved thermal stability of UAEDF was demonstrated by thermogravimetric analysis. These results support waste valorization and highlight UAE as an effective, environmentally friendly, and sustainable method for recovering total dietary fibers from pineapple crown leaves, demonstrating their potential for future development as value-added food ingredients.</p>\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":"148386879","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":"Investigation of Radiofrequency Drying Kinetics of Turmeric Slices and Its Mathematical Modeling","authors":"Venkateshwari Thirupathi,&nbsp;Thirupathi Venkatachalam,&nbsp;Balakrishnan Murugesan,&nbsp;R. Ravikumar,&nbsp;Paramadhas Sudha","doi":"10.1111/jfpe.70655","DOIUrl":"https://doi.org/10.1111/jfpe.70655","url":null,"abstract":"<div>\u0000 \u0000 <p>The drying kinetics of turmeric slices was investigated using a radiofrequency dryer. The drying experiments were conducted at three slice thicknesses (2, 4, and 6 mm) with exposure duration per run of 5, 10, 15, 20, and 26 min and drying temperatures of 40°C, 50°C, and 60°C achieved by varying the conveyor speed and the electrode gap, respectively. The shortest drying time of 55 min was observed at the exposure duration per run of 5 min. The slice thickness, temperature, and the exposure duration showed significant effects over the drying kinetics of the turmeric slices. The mathematical modeling results showed that among the evaluated thin layer drying models, the radiofrequency drying process showed a good fit for nine models. Page model exhibited best-fit for the obtained experimental drying kinetics with the highest <i>R</i>² value of 0.9998 and the least error values. The effective moisture diffusivity within the turmeric slice during radiofrequency drying was valued between 0.156 × 10⁻⁰⁹ and 0.243 × 10⁻⁰⁹ for the varying exposure time per run. These research findings support the applicability of radiofrequency drying for efficient dehydration of turmeric slices.</p>\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":"148386878","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":"Nanotechnology in Food Packaging: Enhancing Safety and Shelf-Life Through Intelligent and Antimicrobial Systems","authors":"Jayakrishnan Nethra,&nbsp;S. Deepa,&nbsp;Samuel Ayofemi Olalekan Adeyeye","doi":"10.1111/jfpe.70647","DOIUrl":"https://doi.org/10.1111/jfpe.70647","url":null,"abstract":"<div>\u0000 \u0000 <p>Nanotechnology is transforming food packaging from passive containment systems into intelligent and active platforms capable of enhancing food safety, preserving product quality, and reducing global food losses. This review critically examines recent advances in nanotechnology-based food packaging, focusing on intelligent nanosensors, antimicrobial nanomaterials, and nano-enabled barrier systems that improve shelf life, microbial control, and real-time quality monitoring. Advanced fabrication technologies such as electrospinning, nanoencapsulation, melt extrusion, and biodegradable nanocomposites have improved the scalability, sensitivity, and functionality of modern packaging systems. Embedded nanosensors can detect pH changes, gas production, temperature fluctuations, and microbial spoilage, supporting predictive supply-chain management and food waste reduction. Antimicrobial nanoparticles and nanocomposites improve barrier performance while actively inhibiting pathogenic and spoilage microorganisms. Safety assessments and migration studies generally indicate compliance with established regulatory limits; however, concerns regarding chronic toxicity, nanoparticle bioaccumulation, environmental persistence, and human exposure remain important research priorities. International regulatory agencies including the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), World Health Organization (WHO), and Food and Agriculture Organization (FAO) have developed nano-specific safety assessment frameworks and risk evaluation guidelines. Regional regulations within the European Union, North America, and Asia-Pacific increasingly emphasize traceability, labeling, migration testing, lifecycle analysis, and safe-by-design approaches for commercialization. Future research should prioritize standardized toxicological protocols, sustainable bio-based nanomaterials, harmonized international regulations, advanced smart sensing integration, and consumer acceptance studies to ensure safe and scalable applications of nanotechnology in food systems.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386986","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":"Rapid Determination of Vitamin C by NIR Spectroscopy Coupled With CARS-PLS","authors":"Qingxiao Ma,&nbsp;Hao Liu,&nbsp;LongYan Zhang,&nbsp;XuanYi Zhao,&nbsp;Rui Chen","doi":"10.1111/jfpe.70670","DOIUrl":"https://doi.org/10.1111/jfpe.70670","url":null,"abstract":"<div>\u0000 \u0000 <p>Vitamin C (VC) is a crucial nutritional indicator in fruits, yet its rapid and non-destructive determination remains challenging. This study proposed a competitive adaptive reweighted sampling coupled with partial least squares (CARS-PLS) approach for quantifying VC content in “Jinhuang” mango using near-infrared (NIR) spectroscopy. NIR spectra (1000–2500 nm) of 154 mango samples were acquired, and VC contents were determined by titration. The CARS algorithm selected informative wavelengths, and the CARS-PLS model was compared with full-spectrum PLS and three other wavelength selection methods. Results showed that CARS retained 1078 wavelengths from 1557 variables with a 30.8% reduction while substantially improving predictive accuracy. The CARS-PLS model achieved excellent performance with <i>R</i>²_P of 0.954 and <i>RMSE</i>_P of 0.282 mg/100 g, significantly outperforming full-spectrum PLS with <i>R</i>²_P of 0.884 and <i>RMSE</i>_P of 0.442 mg/100 g. The selected wavelengths were predominantly located in spectral regions associated with carbon-hydrogen (C<span></span>H) and oxygen-hydrogen (O<span></span>H) stretching overtones, specifically between 1100 and 1300 nm, 1600 and 1800 nm, and 2200 and 2400 nm. These findings demonstrate that CARS-PLS provides a robust, parsimonious tool for rapid, non-destructive mango VC assessment, with potential applications in quality control and postharvest management.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386987","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":"Synergistic Effects of Carrier Composition and Spray-Drying Conditions on the Microencapsulation of Pomegranate Peel Extract","authors":"Nida Pınarbaşı,&nbsp;Aslı Arslan Kulcan,&nbsp;Ferhan Balcı-Torun,&nbsp;Ayhan Topuz","doi":"10.1111/jfpe.70664","DOIUrl":"https://doi.org/10.1111/jfpe.70664","url":null,"abstract":"<p>This study aimed to optimize the spray-drying conditions and carrier material composition for the microencapsulation of pomegranate peel extract, a phenolic-rich by-product of the fruit juice industry. Maltodextrin (MD) and gum arabic (AG) ratios, along with inlet air temperature, were selected as independent variables and optimized using response surface methodology (RSM). The results demonstrated that both carrier composition and drying temperature significantly influenced process yield, phenolic retention, and antioxidant activity. The optimal conditions were determined as 36.6% MD, 63.4% AG, and an inlet temperature of 190°C, yielding a powder with 71.20% process yield, 132.80 mg GAE/g total phenolic content, 26.92 mg/g ellagic acid, and 28.23 mg TEAC/g antioxidant activity. The improved retention of bioactive compounds was attributed to the synergistic effect of MD and AG, providing enhanced matrix stability and protection during drying. These findings highlight the importance of carrier–process interactions in spray drying and demonstrate the potential for industrial production of stable, bioactive-rich powders from pomegranate peel.</p>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.70664","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386500","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":"An Integrated Engineering Framework for Real-Time Quality Monitoring and Dynamic Blending Optimization in Safflower Processing Using NIR-HSI and Reinforcement Learning","authors":"Zhouyou Wu,&nbsp;Yixin Zheng,&nbsp;Shixin Cen,&nbsp;Xinlong Liu,&nbsp;Qian Zhao,&nbsp;Qilong Xue,&nbsp;Wei Liu,&nbsp;Lisong Zhang,&nbsp;Chenfei Li,&nbsp;Yang Yu,&nbsp;Zheng Li","doi":"10.1111/jfpe.70666","DOIUrl":"https://doi.org/10.1111/jfpe.70666","url":null,"abstract":"<div>\u0000 \u0000 <p>The natural heterogeneity of raw materials, such as fluctuations in hydroxysafflor yellow A concentration, poses significant engineering challenges in standardizing safflower (<i>Carthamus tinctorius L</i>.) processing. This study proposes an integrated data-driven framework combining near-infrared hyperspectral imaging and reinforcement learning to achieve dynamic blending control. First, a rapid, non-destructive monitoring system was developed using a SNV-CARS-SVR model, achieving excellent predictive accuracy for HSYA content (R_c² = 0.9808, R_p² = 0.9218). Subsequently, the industrial blending process was modeled as a Markov Decision Process. A dynamic batching strategy utilizing the Proximal Policy Optimization algorithm was implemented to optimize the feedstock sequence. Experimental validation demonstrated that the proposed RL-driven blending system effectively suppressed feed concentration fluctuations, reducing the standard deviation of HSYA concentration from 0.4730 to 0.086 (an 81.8% reduction). This framework provides a scalable, intelligent control solution for continuous quality assurance in the processing of complex natural products.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386499","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":"Environmental Footprint Reduction Through Hybrid Meat Products: A Consequential LCA of Chicken–Vegetable Substitution","authors":"Emel Hasan Yusuf,&nbsp;Simona Grasso","doi":"10.1111/jfpe.70667","DOIUrl":"https://doi.org/10.1111/jfpe.70667","url":null,"abstract":"<div>\u0000 \u0000 <p>The environmental footprint associated with conventional meat production necessitates the development of strategies that reduce environmental impacts while maintaining consumer acceptance. Hybrid meat products, which partially replace animal-derived ingredients with plant-based components, represent a pragmatic transitional approach toward more sustainable diets. In the present study, 100% chicken breast and hybrid products containing 75%, 50%, and 25% chicken were compared. The study showed that ingredient composition is the primary driver of environmental performance in chicken-based and hybrid meat formulations. Across all midpoint impact categories, burdens increased in an approximately linear manner with rising chicken content, indicating that impacts are governed by the animal-derived fraction rather than non-linear process effects or efficiency gains. Because all scenarios were harmonized to identical mass and energy equivalence, differences can be attributed directly to formulation. Climate change impact increased from 58.80 kg CO₂-eq in the 25% chicken to 230.65 kg CO₂-eq for 100% chicken. Similar scaling was observed across all assessed categories. High substitution levels yielded substantial mitigation.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148386524","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":"Improving Extraction Efficiency and Functional Properties of Flaxseed Mucilage With Cold Plasma Treatment","authors":"Damini Hassan Sudhakara,&nbsp;Shaliha Abuthahir,&nbsp;Monica Velusamy,&nbsp;Mahendran Radhakrishnan","doi":"10.1111/jfpe.70650","DOIUrl":"https://doi.org/10.1111/jfpe.70650","url":null,"abstract":"<div>\u0000 \u0000 <p>Flaxseed mucilage is a plant-based hydrocolloid with desirable functional properties suitable for applications in the food, pharmaceutical, and cosmetic industries. In the present study, cold plasma (CP) treatment was employed to enhance mucilage extraction, with flaxseeds exposed to low-pressure dielectric barrier discharge plasma at 1 and 2 kV for 4, 8, and 12 min. As a result, the mucilage yield increased from 9.42% to 13.00% following treatment at 1 kV for 8 min. This enhancement was attributed to surface alterations induced by reactive plasma species, which increased water permeability during extraction. Furthermore, total sugar content significantly rose from 84.24 to 102.29 mg glucose equivalent mL⁻¹. In addition, functional properties improved, with oil-holding capacity increasing from 6.30 to 10.12 g/g and swelling index rising from 18.33 to 26.88 g/g. Color difference (Δ<i>E</i>) varied significantly, with the highest value (15.732) at 1 kV for 8 min and the lowest (1.792) at 2 kV for 12 min, indicating that visual changes varied with treatment voltage and duration. However, the emulsifying activity remained unaffected by the CP treatment. Notably, mucilage extracted at 1 kV for 8 min showed pseudoplastic flow behavior, which is helpful in food applications as a fat replacer in salad dressings, sauces, beverages, and yogurt, where flow under shear is required for processing and consumer use. Therefore, CP treatment proved to be an effective method for improving the yield and functional properties of flaxseed mucilage for food applications.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148322454","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":"Exploitation of Pleurotus ostreatus Processing Stems for the Production of Powders Using Different Drying Methods","authors":"Andriana E. Lazou,&nbsp;Styliani Protonotariou,&nbsp;Eris-Marina Tsompanidou,&nbsp;Thalia Tsiaka","doi":"10.1111/jfpe.70659","DOIUrl":"https://doi.org/10.1111/jfpe.70659","url":null,"abstract":"<div>\u0000 \u0000 <p>The effects of hot air and freeze-drying methods on the drying behavior, physicochemical properties, functional characteristics, total phenolic content, antioxidant activity, and microstructural properties of mushroom stem powders were investigated. The freeze-drying process was performed at −25°C and 0.8 mbar, while the air-drying process was studied at 40°C, 55°C, and 70°C. Air-drying kinetics were better described by Page's model. Higher air-drying temperatures caused a decrease in bulk density from 0.837 g/cm³ at 40°C to 0.807–0.814 g/cm³ at 55°C–70°C. The freeze-dried powder had a much lower bulk density (0.470 g/cm³; tapped 0.572 g/cm³). Dried stem powders showed fair flowability characteristics according to the Carr Index (10–17.67) and Hausner Ratio (1.11–1.22), both of which depended on the drying method. Freeze-drying provided better retention of functionality and color, being lighter colored and having less browning in comparison with air-dried samples. The total amount of phenolics was at a maximum at 40°C air drying (80.18 mg GAE/g d.s.), with the freeze-dried powder maintaining maximum phenolic functionality. SEM images showed that the freeze-dried powder had a porous, flake-like structure in comparison with the collapsed and more compact structure of the hot-air dried. In summary, freeze-drying produced higher-quality <i>Pleurotus ostreatus</i> stem powder suitable for various food applications, including soups, sauces, bakery products, and meat alternatives.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148322481","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 Advances in Seed Separation Technologies and Quality Evaluation of Major Grain Crops: A Review","authors":"Pa Tamba Jammeh,&nbsp;Brent S. Hulke,&nbsp;Jarrad R. Prasifka,&nbsp;Cannayen Igathinathane,&nbsp;Xin Sun,&nbsp;Ewumbua Monono","doi":"10.1111/jfpe.70657","DOIUrl":"https://doi.org/10.1111/jfpe.70657","url":null,"abstract":"<div>\u0000 \u0000 <p>The growing demand for high-quality grains has intensified the need for efficient seed separation and quality evaluation methods in industrial processing, especially for food applications. Despite notable technological progress, conventional systems often lack the precision, speed, and scalability required for modern grain processing. This review synthesizes recent advancements in seed separation technologies and quality assessment techniques for major grain crops over the past decade (2015–2025). Relevant studies were identified through structured searches of three major scientific databases and screened for relevance to postharvest seed and grain processing. The review highlights developments in screening systems, vibrating sieves, airflow-based separators, and electrostatic technologies designed to improve sorting efficiency and reduce energy use. Emerging quality evaluation methods such as near-infrared hyperspectral imaging, FT-NIR spectroscopy, and micro-computed tomography imaging are examined for their capabilities in rapid trait analysis and structural inspection. The integration of machine learning and computer vision in seed sorting is also explored as a transformative approach to further enhance these systems. However, challenges such as non-uniform particle flow on separation surfaces, sensitivity to external conditions, calibration complexity, and high initial costs continue to constrain large-scale adoption. The review also outlines future research directions to center on cost-effective, scalable technologies, and AI-supported calibration strategies. These insights aim to guide stakeholders in seed processing, equipment design, quality control, and grain supply chains.</p>\u0000 </div>","PeriodicalId":15932,"journal":{"name":"Journal of Food Process Engineering","volume":"49 7","pages":""},"PeriodicalIF":3.5,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148322476","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}