Journal of the Science of Food and Agriculture最新文献

{"title":"Psyllium-enriched mashed potatoes: impact of texture, rheology, and oral processing on starch digestion.","authors":"Daria S Khramova, Fedor V Vityazev, Natalya V Zueva, Elizaveta A Chistiakova","doi":"10.1002/jsfa.14401","DOIUrl":"https://doi.org/10.1002/jsfa.14401","url":null,"abstract":"<p><strong>Background: </strong>Psyllium, a dietary fiber known to improve glycemic control, holds potential for incorporation into potato dishes to lower their glycemic index. However, it is not clearly established how addition of psyllium impacts properties of potato products and starch digestibility. Starch digestion initiates during oral processing, critically affecting its bioavailability. This study aimed to evaluate how psyllium-induced changes in rheological properties, chewing duration, and bolus characteristics alter starch digestibility during habitual mastication in mashed potatoes (MP).</p><p><strong>Results: </strong>The incorporation of psyllium into an MP sample containing κ-carrageenan led to significant improvements in mechanical properties, including a 20% increase in hardness and a 15% increase in cohesiveness. Enhanced gel strength was further corroborated by elevated storage (G') and complex (G*) moduli values. These modifications necessitated prolonged chewing to achieve a swallowable bolus. Notably, the psyllium-containing bolus exhibited greater hardness and reduced fragmentation immediately prior to swallowing. Despite its enhanced rigidity, the MP-carrageenan- psyllium bolus was ingested without difficulty, likely attributable to psyllium's cohesiveness-enhancing effects. This combination of increased cohesiveness and diminished fragmentation contributed to a beneficial 20% reduction in starch digestion during mastication of psyllium-enriched MP samples.</p><p><strong>Conclusion: </strong>This study demonstrates that psyllium incorporation into MP can beneficially modulate its textural properties and bolus characteristics, resulting in reduced starch digestion. This finding offers new opportunities for designing functional foods based on traditionally consumed starchy foods, which could be particularly beneficial for managing glycemic levels in diabetic populations. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144180004","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proteomic analysis of egg white proteins under different crude protein levels in laying hens' diets.","authors":"Siman Li, Tao He, Haijun Zhang, Jing Wang, Shugeng Wu, Hongyuan Yue, Guanghai Qi","doi":"10.1002/jsfa.14391","DOIUrl":"https://doi.org/10.1002/jsfa.14391","url":null,"abstract":"<p><strong>Background: </strong>Dietary crude protein levels (DCPLs) have been shown to influence the quality of egg albumen, but the molecular implications of different DCPLs on the protein profile of albumen remain unclear. This study aimed to investigate the proteomic changes in the albumen of eggs from laying hens fed a corn-soybean meal-based diet with two different DCPLs (14.5% or 17.5%) to uncover the subtle proteomic variation in response to fluctuation of DCPLs.</p><p><strong>Results: </strong>The egg weight and albumen quality of the DCPL_14.5 group were lower than those of the DCPL_17.5 group (P < 0.05). Proteomic analysis using two-dimensional electrophoresis and matrix-assisted laser desorption/ionization time-of-flight tandem mass spectrometry identified 22 protein spots from seven different protein families with significant changes in abundance (P < 0.05). Sixteen proteins, including ovalbumin, ovotransferrin, ovomucoid, and ovoinhibitor precursor, were present at low levels in DCPL_14.5, and most of them had higher molecular weights than theoretical. The abundance of clusterin, ovoglobulin, and lipocalins increased; this may therefore be responsible for the decrease in albumen height and protein content in DCPL_14.5.</p><p><strong>Conclusion: </strong>DCPL_14.5 diet downregulated 16 functional proteins such as ovalbumin and ovotransferrin and upregulated six regulatory factors such as clustered protein, resulting in a decrease in egg weight, albumen height, and protein content. The shifted molecular weight of ovalbumin implied ovalbumin polymer or modification, which would worsen egg white quality. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144182171","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production of a food-grade pickering emulsion stabilized by pea protein-different phenolic acids.","authors":"Elif Meltem Işçimen","doi":"10.1002/jsfa.14397","DOIUrl":"https://doi.org/10.1002/jsfa.14397","url":null,"abstract":"<p><strong>Background: </strong>This study aimed to use pea protein isolate-phenolic acids (PPI-PA) to create novel functional stabilizers for Pickering emulsions. The stabilizers were produced by the covalent bonding of PPI with gallic acid (GA), ferulic acid (FA), coumaric acid (CA), and chlorogenic acid (CGA). Structural changes resulting from PPI-PA interactions were characterized using FTIR, XRD, SEM, and fluorescence spectroscopy. Antioxidant properties were also evaluated. The emulsifying activity index (EAI), emulsion stability index (ESI), contact angle, surface tension, ζ-potential, optical properties, and confocal microscopy were used to evaluate the Pickering emulsions stabilized by PPI-PA conjugates.</p><p><strong>Results: </strong>Including PA in the PPI structure significantly enhanced the emulsion characteristics of the protein. Structural analysis revealed changes in protein characteristics after interaction with PA. The highest DPPH scavenging activity was observed for the PPI-FA, with a value of 37.59 ± 1.01%. The ESI of PPI-GA, PPI-FA, and PPI-CGA samples was better than that of PPI-CA. The EAI values for PPI, PPI-GA, PPI-FA, PPI-CA, and PPI-CGA were 53.86, 50.82, 64.94, 57.06, and 72.24 m² g^-1, respectively. Considering the surface tension results, adding PA to the PPI structure effectively enhances the emulsion properties of the protein.</p><p><strong>Conclusion: </strong>The results of this study indicate that PPI-GA, PPI-FA, and PPI-CGA are novel particles that can serve as effective food-grade stabilizers, enhancing the stability of Pickering emulsions. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144191943","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Developing a quantitative structure-property relationships (QSPR) model using Caco-2 cell bioavailability indicators (BA) to predict the BA of phytochemicals.","authors":"Kang-Woo Lee, Dong-Ho Lee, In-Su Na, Jin-Woo Kim, Na-Yeon Lee, Jin-Soo Park, Keunwan Park, Chau Hoang Bao Nguyen, Kyungsu Kang, Soon-Mi Shim","doi":"10.1002/jsfa.14400","DOIUrl":"https://doi.org/10.1002/jsfa.14400","url":null,"abstract":"<p><strong>Background: </strong>The present study aimed to measure bioavailability (BA) indicators, including epithelial barrier function, apparent permeability (P_app) and efflux ratio, of 84 types of phytochemicals using Caco-2 cell and to develop predictive model systems using machine learning with a quantitative structure-property relationship (QSPR) model based on BA indicators and an Isomeric Simplified Molecular Input Line Entry System (SMILES). Analysis of phytochemicals was carried out with a validated HPLC analytical method.</p><p><strong>Results: </strong>With these BA indicators, Isomeric SMILES including information such as the stereochemistry, chemical structure and properties of phytochemicals was encoded to molecular descriptors using PaDEL-Descriptor and alvaDesc. The validity of the dataset was verified using principal component analysis, leverage plot and Williams plot. In the case of transepithelial electrical resistance (TEER), R² _Train is 0.86, root mean square error (RMSE)_Train is 55.25, R² _Test is 0.63 and RMSE_Test is 74.77, respectively. Regarding the P_app, the model demonstrated strong performance on the training set with RMSE_Train of 4.54 × 10^-6 and R² _Train of 0.95 with the test set results (RMSE_Test = 6.23 × 10^-6 and R² _Test = 0.91). For the efflux ratio, the modle explains 92% of the variance with RMSE_Train of 0.39, R² _Train of 0.92, R² _Test of 0.85 and RMSE_Test of 0.71.</p><p><strong>Conclusion: </strong>The present study suggests that a prediction system for bioavailability, including TEER, P_app and efflux ratio, can be developed using a QSPR model, which could contribute to advancements in discover of functional ingredients and drugs. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144182170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional and industrial quality assessment of Spanish durum wheat commercial cultivars.","authors":"Virginia Garcia-Calabres, Francisco Andrade, Facundo Tabbita, Alejandro Castilla, Josefina C Sillero, Nayelli Hernández-Espinosa, Maria Itria Ibba, Carlos Guzmán, Juan B Alvarez","doi":"10.1002/jsfa.14396","DOIUrl":"https://doi.org/10.1002/jsfa.14396","url":null,"abstract":"<p><strong>Background: </strong>Durum wheat is the raw material used to produce pasta, and its price is determined by grain physical characteristics, gluten strength and semolina yellowness. Gluten strength is mainly determined by high- and low-molecular-weight glutenin subunits (HMW-GS and LMW-GS). Semolina yellowness is determined by loci that control carotenoid content and lipoxygenase activity. Arabinoxylans are the major dietary fibre component within the durum wheat endosperm. Twelve durum wheat cultivars were grown in five locations over two cropping seasons. The objectives of this study were to determine the variability in the aforementioned traits; to assess the influence of genotype, environment and their interaction; and to determine the allelic variation of the main genes associated with gluten strength and semolina yellowness.</p><p><strong>Results: </strong>Grain physical characteristics were mainly determined by the environment. However, the genotype exerted a strong influence on gluten strength, semolina yellowness and arabinoxylan content. There was wide variation in all traits, but arabinoxylan content was limited. For HMW-GS the most common alleles were Glu-A1c and Glu-B1b, while for LMW-GS they were GLU-A3a, GLU-B3a and GLU-B2a. Regarding carotenoid synthesis genes, Psy-A1l, Psy-B1o, Pds-B1b and TdZds-A1.1 were the most frequent alleles; while Lpx-A3 UC1113 and Lpx-B1.1a were predominant for lipoxygenase genes.</p><p><strong>Conclusions: </strong>Although the best alleles for gluten quality and yellow colour are present, they are not combined in a single cultivar, which limits the maximisation of overall quality. This study also highlights the importance of searching for arabinoxylan donors due to the limited genetic variability for this trait in commercial durum wheat cultivars. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144174086","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Na⁺- and Ca²⁺-mediated mung bean protein-wheat gluten low-moisture extruded products: structural and techno-functional characteristics.","authors":"Ruqi Guo, Bingyu Sun, Ying Zhu, Yuyang Huang, Linlin Liu, Yihan Song, Xiuqing Zhu","doi":"10.1002/jsfa.14399","DOIUrl":"https://doi.org/10.1002/jsfa.14399","url":null,"abstract":"<p><strong>Background: </strong>Sodium chloride (NaCl) and calcium chloride (CaCl₂) are commonly used salts in food processing, known to affect protein interactions and structural properties. However, their specific impact on low-moisture mung bean protein-wheat gluten (LMW) products remains unclear.</p><p><strong>Results: </strong>This study explored the impact of NaCl and CaCl₂ (0%, 0.5%, 1%, 1.5%, 2% and 2.5%) on the protein structure and functional properties of LMW products. The findings revealed that the incorporation of 1% NaCl and 0.5% CaCl₂ significantly enhanced the rehydration rate, expansion rate, oil retention capacity and cooking yield of LMW, while simultaneously reducing its hardness and chewiness post-rehydration, thereby improving its edibility. The incorporation of NaCl and CaCl₂ reduced electrostatic repulsion and protein solubility, and the higher charge density of Ca²⁺ compared to Na⁺ greatly enhanced the structural stability and mechanical properties of LMW. However, excessive concentrations negatively affected LMW attributes.</p><p><strong>Conclusion: </strong>The results provide valuable insights into the role of NaCl and CaCl₂ in modifying the structure and functionality of low-moisture extruded protein products. Optimizing salt concentrations can enhance product quality while maintaining a balance between structural stability and textural properties. These findings contribute to the development of low-salt, plant-based meat analogues with increased consumer appeal. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144174079","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Spent Pleurotus substrate as organic fertilizer to improve yield and soil fertility: the case of baby leaf lettuce production.","authors":"Marina De Bonis, Paolo Sambo, Giampaolo Zanin, Mariateresa Cardarelli, Carlo Nicoletto","doi":"10.1002/jsfa.14303","DOIUrl":"https://doi.org/10.1002/jsfa.14303","url":null,"abstract":"<p><strong>Background: </strong>Spent mushrooms substrate is the most important waste generated by edible mushrooms industry and can be re-used as organic fertilizer, following sustainable production principles. In the present study, Spent Pleurotus substrate (SPS) was used for organic fertilization of baby leaf production during two consecutive cycles (1st: October to December; 2nd: December to March) using two variety of lettuce (Doge and Imperiale). Different amounts of SPS in a mix with chemical fertilizers were applied: 100% SPS to fulfil the N needs of the crop and 50% of mineral N (T100 + 50), 200% SPS to fulfil the double N needs (T200) and 200% SPS to fulfil the N needs of the crop and 50% of mineral N (T200 + 50). SPS treatments were compared with an unfertilized control (T0) and chemical fertilization treatments. The crops coverage, Soil Plant Analysis Development index (i.e. SPAD) and yield were monitored during each cycle and soil samples were analysed to observe the effect of SPS on soil fertility.</p><p><strong>Results: </strong>Among SPS treatments, T100 + 50, which combined 50% mineral fertilization with SPS, yielded the best productive results among SPS treatments. This combination improved nutrient availability, whereas higher SPS concentrations (T200, T200 + 50) reduced yields due to nitrogen immobilization. The high initial soil nitrogen content limited significant changes in soil nitrogen, but SPS improved soil organic matter, active carbon and enzyme activity, enhancing microbial activity. Among the two lettuce varieties a difference in nitrogen uptake and utilization was observed.</p><p><strong>Conclusion: </strong>Overall, the study highlights the potential of raw SPS as a sustainable organic fertilizer for baby leaf cultivation. Incorporating SPS alongside half of the crop's mineral nitrogen requirement offers a promising alternative to conventional mineral fertilization. After just two crop cycles, this approach maintains a good yield at the same time as enhancing soil organic matter and enzymatic activity, ultimately improving soil fertility. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144159617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics.","authors":"Zhishuo Zhang, Cuihua Chang, Luping Gu, Yi Wang, Yujie Su, Yanjun Yang, Junhua Li","doi":"10.1002/jsfa.14394","DOIUrl":"https://doi.org/10.1002/jsfa.14394","url":null,"abstract":"<p><strong>Background: </strong>Egg proteins are of high quality with excellent gelation properties. This study explored how neutral protease hydrolysis (400, 800, 1200 U g^-1) and heating time (10, 20 min) affect whole egg liquid (WEL) gelation, focusing on protein solubility, intermolecular interactions and gel structure changes for food applications.</p><p><strong>Results: </strong>Enzymatic hydrolysis significantly increased the degree of hydrolysis, with higher enzyme dosage (up to 1200 U g^-1) leading to enhanced protein solubility (from 81.09% to 93.21%) and reduced average particle size (from 476 to 80 nm). Texture analysis showed that higher enzyme levels reduced the breaking force and distance to rupture, while prolonged heating time (20 min) could increase breaking force, such as increasing the 1200 U g^-1 sample from 17.4 to 23.27 g. Fourier transform infrared spectroscopy showed that enzymatic hydrolysis raised β-sheet content (from 43.62% to 43.98%) but reduced β-turn, whereas prolonged heating shifted β-sheet to β-turn. Intermolecular force analysis indicated dominant hydrophobic interactions in control gels, while enzymatically treated gels exhibited increased ionic bonds and hydrogen bonds. Scanning electron microscopy demonstrated that enzymatic hydrolysis and longer heating produced denser, more uniform gel networks.</p><p><strong>Conclusion: </strong>Protease hydrolysis and heating time greatly modulate WEL gel properties. Enzymatic treatment makes gels softer, while longer heating improves hardness and microstructure. These findings can guide tailoring of WEL gel properties for industrial uses like custards by optimizing conditions. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144159729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of corn completely replacement by broken rice, wheat, and rice bran and enzyme preparation supplementation on growth performance, meat quality, digestive function, and glucose metabolism of Langshan chickens.","authors":"Xuan Chen, Lin Zhang, Tong Xing, Liang Zhao, Feng Gao","doi":"10.1002/jsfa.14347","DOIUrl":"https://doi.org/10.1002/jsfa.14347","url":null,"abstract":"<p><strong>Background: </strong>The aim of this experiment was to evaluate the effects of a completely alternative to corn diet, addition of compound enzymes or their combination on growth performance, intestinal digestive enzyme activity, nutrient apparent digestibility and gene expression related to energy metabolism in the breast muscle of Langshan chickens. In total, 192 30-day-old birds were used in a 2 × 2 factorial design, with respect to the main effects of diets (corn or alternative) and enzymes (absent or present). The experimental period was two phases of 28 days each.</p><p><strong>Results: </strong>An interaction was observed between diet and enzyme for average daily feed intake (ADFI). Compared to corn-soybean meal basal diet, although the alternative diet showed a decrease (P < 0.05) on ADFI, the alternative diet with compound enzymes showed an improvement (P < 0.05). The main effect of alternative diets improved (P < 0.05) the digestibility of gross energy (GE). The metabolism related gene expression of SGLT-1 and GLUT-2 was significantly up-regulated (P < 0.05). Furthermore, the compound enzymes improved (P < 0.05) dry matter (DM), crude protein (CP) and GE apparent digestibility. Enzyme supplementation elevated (P < 0.05) jejunal chyme amylase, mucosal maltase, and sucrase activity. It also enhanced (P < 0.05) serum albumin (ALB), triiodothyronine (T3), glucose and insulin levels.</p><p><strong>Conclusion: </strong>The completely alternative diet, compound enzymes supplementation or their combination, had no negative impact on nutrient digestion, and had a beneficial effect on the growth performance of Langshan chickens. The combination of the diet and enzyme played a synergistic effect in improving growth performance. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144159704","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mushroom drying optimization using the Taguchi and Composite methods.","authors":"Wael El-Kolaly, Tarek Kh Abdelkader, Yunfeng Wang, Heba Abd-Elhalim, Ming Li, Jiangtao Rong, Mahmoud A Abdelhamid","doi":"10.1002/jsfa.14383","DOIUrl":"https://doi.org/10.1002/jsfa.14383","url":null,"abstract":"<p><strong>Background: </strong>Oyster mushrooms are perishable and sensitive to heat. Optimization of drying processes is therefore essential to preserve their nutritional and physical qualities.</p><p><strong>Objective: </strong>This study aimed to optimize the drying kinetics and quality attributes of oyster mushrooms using a heat-pump dryer under varying operating conditions.</p><p><strong>Methods: </strong>The effects of drying temperatures (40, 50, 60, and 70 °C), air velocity (1, 2, 3, and 4 m.s^-1), slice thickness (1, 2, 3, and 4 cm), and pretreatment methods (control, blanching, sonication, and chemical) were evaluated. A Taguchi L₁₆ orthogonal design with triplicate runs was employed, and multi-objective optimization was performed using principal component analysis combined with a composite desirability function. The responses were drying rate (DR), specific moisture evaporation rate (SMER), moisture diffusion coefficient (D_eff), color change (∆E), rehydration ratio (Rh), total flavonoid content (TFC), and total phenolic content (TPhC).</p><p><strong>Results: </strong>The highest drying rate (7.086 gmin^-1) was achieved at 70 °C, 4 m s^-1, 1 cm slice thickness, with sonication. Drying temperature contributed 39.2% to the variation in drying rate and air velocity contributed 30.3%. For SMER, temperature and slice thickness had the greatest effects (71% and 14.5%), whereas effective D_eff (1.18 × 10^-8-7.22 × 10^-7 m²s^-1) was influenced most by slice thickness (67.8%), temperature (14.5%), and pretreatment (8.9%). Sonication at 60 °C, 2 m·s^-1, and 4 cm thickness resulted in the highest Rh (4.67) and ΔE. Based on composite desirability, the optimal drying conditions were 60 °C, 4 m s^-1, 4 cm thickness, with sonication pretreatment.</p><p><strong>Conclusion: </strong>This study demonstrates that process optimization enhanced drying efficiency and product quality significantly, with sonication emerging as the most effective pretreatment method. © 2025 Society of Chemical Industry.</p>","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.3,"publicationDate":"2025-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144159613","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}