Journal of Food Science and Technology-mysore最新文献_第2页

Pyrodextrin powder production from sorghum beer residue: optimisation of spray drying parameters for improved conservation properties. 高粱啤酒渣制焦糊精粉：优化喷雾干燥参数以提高保存性能。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2025-01-22 DOI: 10.1007/s13197-025-06198-y

María Agostina Bianchi, Laura Cecilia Gómez Pamies, María Del Rosario Acquisgrana, María Mercedes Lataza Rovaletti, Fernanda Micaela Quiroga, Pablo Daniel Ribotta, Diego Libkind Frati, Elisa Inés Benítez

{"title":"Pyrodextrin powder production from sorghum beer residue: optimisation of spray drying parameters for improved conservation properties.","authors":"María Agostina Bianchi, Laura Cecilia Gómez Pamies, María Del Rosario Acquisgrana, María Mercedes Lataza Rovaletti, Fernanda Micaela Quiroga, Pablo Daniel Ribotta, Diego Libkind Frati, Elisa Inés Benítez","doi":"10.1007/s13197-025-06198-y","DOIUrl":"10.1007/s13197-025-06198-y","url":null,"abstract":"Pyrodextrins are polysaccharides with the potential to be used as food additives, standing out for their nutritional interest associated with their behaviour as soluble dietary fiber. Being isolated from a gluten-free cereal, it is possible to add them to products suitable for individuals with coeliac disease. In the present study, the impact of the spray drying process of sorghum pyrodextrins obtained by pyroconversion of beer mashing residues, is investigated. The operating conditions for laboratory-scale drying are optimised to produce a stable powdered material for storage. The response surface methodology was used for different drying air inlet temperatures (150-250 °C), feed flow rates (20-80%) and drying airflow rates (20-80%). To characterise the spray-dried sorghum pyrodextrins, their water activity, moisture content, colour, particle size distribution and glass transition temperature were analysed. It was verified that the operational variables evaluated had an impact on the characteristic parameters of sorghum pyrodextrin powders. The optimal drying conditions determined a drying air temperature of 181.9 °C, feed flow rate at 23% and drying airflow rate at 78%, allowing powders with stability suitable for conservation to be obtained. The utilisation of a substantial waste from another process enhances efficiency and contributes to sustainability.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1590-1598"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214073/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560332","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

Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants. 海藻（Ulva lactuca）粉的特性及其在富含膳食纤维、蛋白质和抗氧化剂的蔬菜肉饼开发中的应用。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2024-10-21 DOI: 10.1007/s13197-024-06115-9

E Harsha Mohan, S Madhusudan, B S Roopa, Nandini P Shetty, Asha Martin, Revathy Baskaran

{"title":"Characterisation of seaweed (Ulva lactuca) powder and its incorporation for the development of vegetable patty enriched with dietary fibre, protein and antioxidants.","authors":"E Harsha Mohan, S Madhusudan, B S Roopa, Nandini P Shetty, Asha Martin, Revathy Baskaran","doi":"10.1007/s13197-024-06115-9","DOIUrl":"10.1007/s13197-024-06115-9","url":null,"abstract":"Seaweeds are a potential food resource for meeting food security and existing nutritional challenges. Incorporating seaweed in food products would impart its nutritional value, alter the techno-functional, and sensory functionalities of the food product. Ulva lactuca is an edible green seaweed rich in protein, dietary fibre, and polyphenols. The study aimed to investigate the effect of incorporating U. lactuca powder (3% dw) on the proximate composition, phytochemical composition, physical parameters, techno-functional, antioxidant, microbial, and sensory attributes of vegetable patty during storage as compared with control. Results showed that seaweed inclusion significantly enhanced the ash (1.95 to 2.47%), protein (8.39 to 9.31%), and dietary fibre (14.40 to 15.45%) content in Ulva patty. Further, it also improved the bioactive potential of vegetable patty as exhibited by increased polyphenolic content and antioxidative capacity. Besides enhancing the nutritional benefits, the binding and stabilizing attributes of Ulva powder and interaction with other constituents positively altered the textural parameters like hardness and chewiness. Ulva patties stored at refrigerated temperature were stable for up to 2 weeks. It was found that seaweed at 3% level incorporation was highly acceptable in terms of all the sensory attributes.Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06115-9.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1449-1459"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214085/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560344","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 flour proportion and baking parameters on properties of gluten free pizza base prepared from barnyard millet and soy bean. 面粉配比和烘焙参数对以谷子和大豆为原料制备的无麸质披萨基底性能的影响。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2024-11-16 DOI: 10.1007/s13197-024-06117-7

Brinda A Thaker, V K Chandegara, P J Rathod

{"title":"Effect of flour proportion and baking parameters on properties of gluten free pizza base prepared from barnyard millet and soy bean.","authors":"Brinda A Thaker, V K Chandegara, P J Rathod","doi":"10.1007/s13197-024-06117-7","DOIUrl":"10.1007/s13197-024-06117-7","url":null,"abstract":"Barnyard millet (Eechinochloa frumentacea L.), minor millet is rich an abundant source fibre content and have many health benefits. Enrichment of bakery good with millet is a trend for the decade for lower consumption of gluten protein. Soy bean is a rich source of protein and thus could be used with nutritive barnyard millet in order to prepare pizza base. The present study aimed to develop a nutritionally rich pearl millet pizza base by optimizing the major ingredients like barnyard millet flour and soy bean flour by using the statistical software, Response Surface. To lead this study, the flours mentioned above were optimized by using Response Surface Methodology and Central Composite Rotatable Design. The sensory parameters and physical attributes were evaluated. It appears from the study that, the statistical design suggested 20 formulations with barnyard millet at different proportion (34-67%) was mixed with soy bean flour to prepare pizza base at 127-194 ℃ of baking temperature and 7-24 min of baking time. The product was evaluated for physical, functional, textural and biochemical properties. Addition of soy flour increased true protein content in the range of 7.36 to 19.12%. Maximum 3.39% of crude fibre was found due to fibres provided by barnyard millet. Hardness was found 16.92 to 37.69 N. The optimum condition for preparation of gluten free pizza base with higher protein, higher crude fibre and lower hardness was 46.56%, 147.56 ℃ and 8.67 min for barnyard millet flour, baking temperature and baking time, respectively. The pizza prepared from barnyard and soy flour was found gluten free with good amount of nutrition.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1460-1471"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214142/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560347","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

Near-infrared hyperspectral imaging for predicting the quality of SO₂ pre-treated and dehydrated mango. 近红外高光谱成像技术预测SO2预处理和脱水芒果的品质。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2025-02-11 DOI: 10.1007/s13197-024-06132-8

Wayan Dipasasri Aozora, Achiraya Tantinantrakun, Anthony Keith Thompson, Sontisuk Teerachaichayut

{"title":"Near-infrared hyperspectral imaging for predicting the quality of SO2 pre-treated and dehydrated mango.","authors":"Wayan Dipasasri Aozora, Achiraya Tantinantrakun, Anthony Keith Thompson, Sontisuk Teerachaichayut","doi":"10.1007/s13197-024-06132-8","DOIUrl":"10.1007/s13197-024-06132-8","url":null,"abstract":"This study tested a non-destructive technique for predicting quality indices of SO2 pre-treated and dehydrated mangoes. Near-infrared hyperspectral imaging (NIR-HSI), a non-destructive technique, was tested for classifying and predicting total soluble solids (TSS) and sulfur dioxide (SO2) content of the treated mangoes. The samples were scanned through a laboratory-based near infrared hyperspectral imaging system within the wavelength range of 935-1720 nm in order to acquire the spectral data. The calibration models were developed for quality indices (dependent variables) by spectral data (independent variables) using partial least square regression (PLSR). Savitzky- Golay smoothing pretreatment was used for creating the calibration model for TSS while the original spectra were used for creating the calibration model for SO2 content. The models obtained predictive results for TSS and SO2 content with correlation coefficient of prediction (Rp) 0.82 and 0.83 respectively and root mean square error of prediction (RMSEP) of 2.42% and 56.40 mg/kg, respectively. The models were used to predict TSS and SO2 content in each pixel of each SO2 pre-treated and dehydrated mango image using HSI scanning and interpolated to a linear-color-scale in order to obtain the predictive images, which showed TSS and SO2 content of SO2 pre-treated and dehydrated mango by color visualization. The results showed that NIR-HSI could possibly be used to predict TSS and SO2 content. These factors are important quality indices of SO2 pre-treated and dehydrated mangoes.Graphical abstract: Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06132-8.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1580-1589"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214093/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560318","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

Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion. 以明胶和壳聚糖为基料的可食用生物高分子膜的研制与表征精油纳米乳。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2024-11-04 DOI: 10.1007/s13197-024-06118-6

Ianne Kong, Kar Lin Nyam

{"title":"Development and characterization of biopolymer edible film based on gelatin and chitosan incorporated with kesum (Persicaria minus Huds.) Essential oil nanoemulsion.","authors":"Ianne Kong, Kar Lin Nyam","doi":"10.1007/s13197-024-06118-6","DOIUrl":"10.1007/s13197-024-06118-6","url":null,"abstract":"High concentration of essential oils (EOs) in edible films and their instability under environmental stressors, have led to the development of nanoemulsion delivery systems for improved stability and bioactivity. Kesum essential oil (KEO) offers antimicrobial and antioxidant properties, making it suitable for edible film packaging. This study incorporates KEO nanoemulsion (KEO-NE) into gelatin-chitosan (GL-CH) edible films. The physicochemical and antibacterial properties of KEO-NE were investigated. The impact of KEO-NE on the films' physicochemical, barrier, and mechanical properties was also evaluated. KEO-NE exhibited a particle size of 67.6 nm, a zeta potential of -33.1 mV, and a polydispersity index (PDI) of 0.219, indicating high stability and uniformity. Antibacterial assays demonstrated greater efficacy of KEO-NE against Staphylococcus aureus ATCC 29,213 and Salmonella enterica, with larger inhibition zones (15.67 mm) and lower MIC values (7.5 mg/mL). TEM analysis confirmed the nano-sized droplet distribution in KEO-NE. Incorporating KEO-NE into GL-CH films increased thickness (0.213 mm) and opacity (1.038 Amm- 1). Mechanical properties remained acceptable for edible films (tensile strength of 4.295 MPa, elongation at break of 76.211%, and Young's modulus of 0.055 MPa). These findings highlight the potential of KEO-NE to enhance food preservation and functionality.Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06118-6.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1472-1480"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214156/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560346","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

Probing the metagenome and nutritional composition of idli batter fortified with electrolytic iron for addressing anaemia. 探讨加电解铁治疗贫血的豆浆的宏基因组和营养成分。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2024-10-23 DOI: 10.1007/s13197-024-06119-5

V Veeranan Arun Giridhari, Thiyagamoorthy Uma Maheswari, C Vanniarajan, T Hariharan, Subburamu Karthikeyan

{"title":"Probing the metagenome and nutritional composition of idli batter fortified with electrolytic iron for addressing anaemia.","authors":"V Veeranan Arun Giridhari, Thiyagamoorthy Uma Maheswari, C Vanniarajan, T Hariharan, Subburamu Karthikeyan","doi":"10.1007/s13197-024-06119-5","DOIUrl":"10.1007/s13197-024-06119-5","url":null,"abstract":"Iron deficiency affects people throughout the world, with preschoolers having the highest frequency followed by women of reproductive age and pregnant mothers. Of the different approaches to reducing iron deficiency, food fortification is a desirable and easily acceptable public health approach. Additionally, food fortification is proven to be economical and offers the benefit of reaching a larger population through current food delivery systems without necessitating significant adjustments to current consumption habits. In light of this, idli, a widely popular and commonly consumed fermented staple breakfast from Southern India, is chosen as a delivery system for addressing iron deficiency. Furthermore, because of its high nutritional content and ease of digestion, idli is eaten by people of all ages. The fortificant's bioavailability will also be successful during idli fermentation. Therefore, following the necessary dietary requirement, the readily accessible form of electrolytic iron is added to the idli batter, and its impact on the microbiological, nutritional, and sensory quality of idli was assessed. A metagenome investigation demonstrated that the fermentation microflora of idli batter was unaffected by electrolytic iron fortification with more probiotic microbiota during fermentation. It has been found that electrolytic iron at 9 mg, or 30% Recommended Dietary Allowance, has superior sensory qualities and bioavailability.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1481-1490"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214175/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560320","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

Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India. 印度喜马拉雅东北部野生食用水果的民族植物学、营养和功能特性综述。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2025-06-16 DOI: 10.1007/s13197-025-06351-7

Mridusmita Barman, Poonam Mishra

{"title":"Comprehensive review on ethnobotanical, nutritional and functional properties of wild edible fruits of North Eastern Himalaya, India.","authors":"Mridusmita Barman, Poonam Mishra","doi":"10.1007/s13197-025-06351-7","DOIUrl":"10.1007/s13197-025-06351-7","url":null,"abstract":"The Northeastern Himalayas, a globally recognized biodiversity hotspot, are home to a diverse array of wild edible fruits integral to the region's ecological and cultural tapestry. These fruits serve as vital dietary components, traditional medicinal resources, and economic assets for rural communities. Despite their rich phytochemical composition and functional properties, they remain primarily underexplored in scientific research and industrial applications. This review focuses on a selection of nutritionally rich Himalayan wild fruits, including Diospyros lotus, Elaeagnus umbellata, Gaultheria fragrantissima, Gaultheria trichophylla, Pyrus pashia, Rubus niveus, and Vaccinium glaucoalbum, renowned for their phytochemical abundance, particularly antioxidants, these fruits are pivotal in promoting a balanced, healthy diet. Beyond their health benefits, they hold significant industrial potential. This paper systematically evaluates the existing literature, examining the ethnobotanical significance, health benefits, chemical composition, and industrial applications of these fruits as sources of novel functional foods, nutraceuticals, natural preservatives, and unique flavors. The insights presented in this study aim to encourage researchers, the food and pharmaceutical industries, and policymakers to integrate them into mainstream food sectors, thereby advancing global food security, industrial innovation, and sustainable economic development in the Himalayan region.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1407-1424"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214189/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560345","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

Exploring the bioactive-based therapeutic and culinary potential of Madhuca longifolia flower and delineating the research gaps in terms of scientific validation. 探索长叶花的生物活性治疗和烹饪潜力，并在科学验证方面划定研究空白。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-08-01 Epub Date: 2025-06-11 DOI: 10.1007/s13197-025-06348-2

Shukla Sameeksha, Gandhi Puneet, Gothalwal Ragini

{"title":"Exploring the bioactive-based therapeutic and culinary potential of Madhuca longifolia flower and delineating the research gaps in terms of scientific validation.","authors":"Shukla Sameeksha, Gandhi Puneet, Gothalwal Ragini","doi":"10.1007/s13197-025-06348-2","DOIUrl":"10.1007/s13197-025-06348-2","url":null,"abstract":"The flower of Madhuca longifolia (family Sapotaceae) has a long history of traditional use in treating fever, inflammation, rheumatism, ulcers, impotence, skin ailments and heart diseases across Southeast Asia. In India, the flower is commonly consumed as a regular food item and is also used as a tonic, appetizer, galactagogue and carminative agent, particularly among rural populations residing near plantations. There are ethnopharmacological claims about several therapeutic properties and antidiabetic activities of the flower, but no scientific evidence is available on this aspect. This review aims to explore the traditional, nutraceutical and pharmacological properties of M. longifolia flowers while identifying the research gaps for establishing its therapeutic use. A comprehensive literature search was conducted on Google Scholar, PubMed, ScienceDirect, ResearchGate, Scopus, and Web of Science from 2000 to 2025. Only research and review articles were considered for analysis. Our findings present that the major bioactive compounds identified in the flower include rutin, quercetin, Mi-saponin A & B, madhucoside A & B, gallic acid and ascorbic acid. In vitro studies indicate that it has strong antioxidant activity, while in-vivo studies on animal models document hepatoprotective, anti-dyslipidemic and antidepressant properties, but these studies are miniscule. Till date no clinical trials have been conducted on the therapeutic efficacy of the flower. Although the flower is naturally rich in several bioactive compounds, its potential therapeutic properties have not been scientifically validated. Focused research is needed to extract and quantify all the key bioactives of the flower. Additionally, studies involving human participants to assess the flower's therapeutic properties are needed to bridge the gap between traditional use and modern pharmacology.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 8","pages":"1399-1406"},"PeriodicalIF":2.6,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12214108/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144560313","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

Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life. 探索活性包装系统对微波加工jaggery的影响：对货架期的实时研究。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-07-01 Epub Date: 2024-10-17 DOI: 10.1007/s13197-024-06111-z

Prabodh Halde, Shweta Deotale, Yogita Chavan, Uday Annapure, Anjali Bhoite, Rinku Agrawal

{"title":"Exploring the influence of active packaging systems on microwaved-processed jaggery: a real-time study on shelf life.","authors":"Prabodh Halde, Shweta Deotale, Yogita Chavan, Uday Annapure, Anjali Bhoite, Rinku Agrawal","doi":"10.1007/s13197-024-06111-z","DOIUrl":"10.1007/s13197-024-06111-z","url":null,"abstract":"Microwave treatment is an intense thermal process widely used to extend the shelf life of food products. The study aimed to extend the shelf life of product by preserving microwave treated sample in different packaging materials at different temperature. Microwave-processed jaggery (850 W for 45 s.) is packaged with moisture and oxygen absorbers to check the effect of packaging conditions at ambient and cold storage temperature. The results obtained at 4 °C indicated longer shelf life (up to 12 months) and improved consumer acceptance. The results were calculated by taking sensory evaluation (semi trained panel) and microbial analysis. Whereas on the other side untreated sample limits the shelf life up to 9 months with same storage conditions and start to spoil beyond 9 months of storage time. Thus the treated jaggery extended its shelf life by 25% at cold storage condition (40C).Supplementary information: The online version contains supplementary material available at 10.1007/s13197-024-06111-z.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1373-1382"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174008/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333235","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

Performance of a mixed-mode air recirculation solar dryer integrated with thermal energy storage and evacuated tube solar collector for drying sweet corn kernels. 集蓄热与真空管太阳能集热器于一体的混合模式空气循环太阳能干燥机用于甜玉米粒干燥的性能。

IF 2.6 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2025-07-01 Epub Date: 2024-09-27 DOI: 10.1007/s13197-024-06090-1

Suherman Suherman, Muhammad Anas Asy-Syaqiq, Esti Rahayu, Zenitho Simanjuntak, Aditya Ramadhani Sussardi, Hadiyanto Hadiyanto, Bambang Waluyo Hadi Eko Prasetiyono, Agus Saptoro

引用次数: 0