Journal of Food Science最新文献

{"title":"Using pretrained models in ensemble learning for date fruits multiclass classification","authors":"Murat Eser,&nbsp;Metin Bilgin,&nbsp;Elham Tahsin Yasin,&nbsp;Murat Koklu","doi":"10.1111/1750-3841.70136","DOIUrl":"https://doi.org/10.1111/1750-3841.70136","url":null,"abstract":"<p>Date fruits are a primary agricultural product that comes in a variety of textures, colors, and tastes; hence, the correct classification is crucial for quality control, automatic sorting, and commercial applications. Deep learning has surely shown critically improved image classification duties. In this research, the classification of nine different date fruit types by means of four well-known convolutional neural networks (CNNs), that is, DenseNet121, MobileNetV2, ResNet18, and VGG16 as well as an ensemble learning approach was objected. It is evaluated the proposed Dirichlet Ensemble which entails the predictions from the individual CNN models and the baseline architecture across multiple epochs. Toward the assessment, the accuracy, precision, recall, and F1-score were used. The results of the experiments revealed that the Dirichlet Ensemble is better than any single model out there with an accuracy of 98.61%, precision of 98.71%, recall of 98.61%, and an F1-score of 98.62%. DenseNet121 and MobileNetV2 were the standalone models with the highest accuracy of 96.92% and 95.83%, respectively, which is why they are very useful for a limited computing system. ResNet18 was by far the best model with a final accuracy of 92.35% and even outperformed VGG16 by 16%. VGG16's unsatisfactory performance with an accuracy of 73.24% clearly indicates its inability to handle complex classification tasks. The present work also showed the effectiveness of ensemble learning in enhancing the accuracy and robustness of classification. Future research could be investigating more advanced ensemble strategies and fine-tuning techniques to improve the generalization of modeling in food classification applications.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698812","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":"Application of ultrasound treatment in cantaloupe infrared drying process: Effects on moisture migration and microstructure","authors":"Yousef Abbaspour-Gilandeh,&nbsp;Mohammad Kaveh,&nbsp;Safoura Zadhossein,&nbsp;Behnam Gheisary,&nbsp;Hany S. El-Mesery","doi":"10.1111/1750-3841.70156","DOIUrl":"https://doi.org/10.1111/1750-3841.70156","url":null,"abstract":"<p>Proper preservation and storage of fruits can prevent the wastage of these products and increase their availability outside the production season. With controlled and proper drying, nutrients and their color can be preserved. Cantaloupe slices were dried in a laboratory-scale infrared (IR) dryer with ultrasound (US) pretreatment. The influence of the US power and duration and different powers of IR dryers was analyzed. The drying processes were evaluated in terms of kinetic aspects (moisture ratio, time, and effective moisture diffusion (<i>D</i>_eff)), specific energy consumption (SEC), quality of the product (water activity (<i>a_w</i>), color variation, rehydration ratio (RR)), bioactive properties (antioxidant activity, total phenol, and total flavonoid content), and vitamin C. The mathematical models were also fitted with the experimental data to assess the kinetics of cantaloupe dying. The results indicated that US pretreatment could facilitate the moisture release due to the cavitation phenomenon, hence declining the drying time (from 13.3% to 63.4%) and SEC (13.2%–67.4%) while raising the <i>D</i>_eff (2.83 × 10⁻⁹ to 1.99 × 10⁻⁸ m²/s). The Midilli et al. model was selected to model the drying process due to its minimum error. After US drying, cantaloupe samples with higher color variation, RR, TPC, and vitamin C were determined. Considering more desirable results, the higher the US power, the better the AA, TFC, and <i>a_w</i>. At higher IR powers and longer US treatment, the quality of the samples showed a decline. The AA, TPC, TFC, and vitamin C showed an ascending trend followed by a decrease, raising the US time and IR power. The highest values were achieved for 30 min of US treatment and 500 W.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698814","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":"CRISPR/Cas12-mediated detection of GI and GII Norovirus in different food samples","authors":"Shirui Gou,&nbsp;Yan Liu,&nbsp;Qianqian Li,&nbsp;Long Qiu,&nbsp;Zhiyong Liu,&nbsp;Yu Zhao","doi":"10.1111/1750-3841.70160","DOIUrl":"https://doi.org/10.1111/1750-3841.70160","url":null,"abstract":"<p>Norovirus is one of the leading causes of infectious diarrhea, occurring in about 18% of diarrhea cases worldwide. Norovirus is characterized by a low infectious dose, rapid onset, and strong transmission capacity. Given the lack of specific drugs and vaccines, developing efficient and accurate detection technologies is of great significance to prevent and control the spread of diseases. This study combined the reverse transcription loop-mediated isothermal amplification (RT-LAMP) technology with the clustered regularly interspaced short palindromic repeats (CRISPR) technology to develop a sensitive and rapid detection method, which can reduce the reliance on temperature control and expensive real-time fluorescent polymerase chain reaction (PCR) devices. The RT-LAMP/CRISPR Cas12a method demonstrated good specificity and sensitivity, testing food samples of three different substrates with 100% positive qualitative accuracy. The detection sensitivity is 32.8 copies/reaction for Norovirus GI and 22.8 copies/reaction for Norovirus GII. This method helps to effectively identify food products contaminated with Norovirus, thereby preventing human infections and economic losses due to disease outbreaks.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698747","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":"Bigels as capsaicin and gallic acid co-delivery systems: Controlled release and enhanced bioavailability","authors":"Xinyao Wang,&nbsp;Hui Tang,&nbsp;Mengjuan Chen,&nbsp;Lingzhi Wu,&nbsp;Jingjing Liu,&nbsp;Yang Liu,&nbsp;Keying Qin,&nbsp;Shenghua Ding,&nbsp;Rongrong Wang,&nbsp;Liwen Jiang","doi":"10.1111/1750-3841.70147","DOIUrl":"https://doi.org/10.1111/1750-3841.70147","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>With the evolving lifestyles and diets, natural bioactives with excellent nutritional value and specific health benefits are attracting increased attention. In this study, a bigel constructed by glycerol monolaurate (GML) and low acyl gellan gum (LA) was used as the co-delivery system to protect capsaicin (CAP) and gallic acid (GA). The results showed that CAP and GA in bigel exhibited higher stability than free ones. After 12 days at 4°C, the retention rates of CAP and GA in bigel were 71.13% and 83.34%, respectively, which increased by about 25.91% and 49.32% compared to that of free ones. In vitro digestion showed that the bigel exhibited significant controlled and sustained-release effects on CAP and GA. At the end of simulated intestinal digestion, &gt;40% and 30% of CAP and GA were still not released from bigel. In the Caco-2 cell monolayers model, CAP and GA are mainly absorbed and transported by passive diffusion, and their bioavailabilities were increased by 1.35- and 1.77-fold compared to individually entrapped systems. Therefore, the stability and bioavailability of CAP and GA can be improved by co-encapsulating with GML-LA bigel.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Capsaicin (CAP) and gallic acid (GA) have multiple activities and are excellent bioenhancers. However, they are averse to application due to their low bioavailability. Bigel is an excellent co-delivery system that can effectively improve their bioavailabilities. In our previous study, based on monolaurate glycerides and low acyl gellan gum, a bigel with excellent properties was developed. This study further explored the effects of bigel on the stability, digestive release behavior and bioavailability of CAP and GA. Compared to free CAP and GA, bigel significantly improved their stability, achieved controlled release effects, and increased the bioavailability by 1.35 and 1.77 times, respectively. It provides a new perspective for the development of new functional foods.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698854","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":"Effect of cultivar and maturity of persimmons on the quality of processed chips: A study of nutritional, sensory, and physical attributes","authors":"Lanlan Hu,&nbsp;Zhen Wang,&nbsp;Yingheng Zhu,&nbsp;Chuang Wang,&nbsp;Ibrahim Khalifa,&nbsp;Hao Zhang,&nbsp;Yangyang Jia,&nbsp;Xinhong Liang","doi":"10.1111/1750-3841.70151","DOIUrl":"https://doi.org/10.1111/1750-3841.70151","url":null,"abstract":"<p>Persimmons are highly valued for their rich nutritional profile and health benefits; however, their perishability leads to significant post-harvest losses and limits market potential. This study addresses these challenges by investigating the processing of persimmons into chips, focusing on three widely cultivated Chinese cultivars: <i>Fuyu</i>, <i>Youhou</i>, and <i>Gongchengyueshi</i>. Among them, <i>Gongchengyueshi</i> chips demonstrated superior sensory attributes (88.14 out of 100 points), excellent rehydration capacity (4.03 ± 0.19), favorable texture properties (rupture time: 0.44 ± 0.09 s; rupture energy: 1374.91 ± 317.66 g·s), and phenolic content (60.46 ± 1.90 mg/g), highlighting their potential as functional snacks. Additionally, the ripening stage significantly impacted the physicochemical and texture properties of persimmon chips, with mature fruits yielding softer yet more nutrient-dense products. Medium maturity <i>Gongchengyueshi</i> persimmons were identified as the optimal raw material, striking a balance between nutritional benefits and desirable sensory attributes. In conclusion, this study provides new insights into cultivar selection and maturity stage optimization for persimmon chip production, offering a viable strategy to enhance the commercial value of persimmons while reducing post-harvest losses.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698945","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":"Valorization of garlic (Allium sativum L.) byproducts: Bioactive compounds, biological properties, and applications","authors":"Mukul Jain,&nbsp;Nil Patil,&nbsp;Arifullah Mohammed,&nbsp;Zulhazman Hamzah","doi":"10.1111/1750-3841.70152","DOIUrl":"https://doi.org/10.1111/1750-3841.70152","url":null,"abstract":"<p>A multifunctional crop, garlic (<i>Allium sativum</i> L.) belongs to Amaryllidaceae family. It is of high medicinal, nutraceutical, and culinary importance. Its products, including essential oil, aged garlic extract, aged black garlic, and garlic powder, are a potential storehouse of organosulfur compounds, flavonoids, and saponins with diverse biological properties, which include antioxidant, anti-inflammatory, antimicrobial, and cardio-protective properties. These developments recently drew in significant therapeutic powers through a better control mechanism in chronic diseases, including cancer, cardiovascular, neurodegenerative conditions, and hypertension. The processing of garlic byproducts usually increases their efficacy through the improvement of bioavailability and reducibility of undesirable characteristics such as odor. More so, supercritical fluid extraction and ultrasound-assisted methods have improved isolation yields of bioactive compounds with stronger stability. This review puts emphasis on the biochemical composition and biological properties of garlic byproducts, underlining their use as sustainable and effective natural medicine sources. The findings have placed an emphasis on the use of garlic byproducts in functional foods and pharmaceutical preparations to deal with global health challenges. Future research should be aimed at eliciting information on pharmacokinetics, safety, and long-term efficacy of these byproducts from garlic in order to fully appraise them in the clinical field.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70152","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Atmospheric cold plasma treatment effects on quality of cloudy apple juice during storage","authors":"Emine Ozen,&nbsp;Abhinav Mishra,&nbsp;Rakesh K. Singh","doi":"10.1111/1750-3841.70158","DOIUrl":"https://doi.org/10.1111/1750-3841.70158","url":null,"abstract":"<p>Atmospheric cold plasma (ACP) is a nonthermal technology that shows promise for use in food processing. This study evaluated the effects of ACP treatment on the quality of cloudy apple juice using two different feed gases—simulated air (SA), consisting of 80% nitrogen and 20% oxygen, and combined gas (CG), made up of 90% nitrogen and 10% oxygen—for varying durations (30–150 s). The impact of storage at 4°C for 3 weeks on physicochemical properties (pH, color, viscosity, titratable acidity, soluble solids) and bioactive compounds (total phenolic content [TPC], antioxidant capacity) was assessed. Microbial survival, including total plate count, yeast and mold counts, and <i>Alicyclobacillus acidoterrestris</i> spores, was also evaluated. ACP treatment did not significantly alter pH, °Brix, or viscosity immediately post-treatment; however, pH decreased significantly after storage (e.g., SA at 30 s: 3.66 ± 0.0; CG at 120 s: 3.65 ± 0.01). Post-storage, ACP-treated juices exhibited reduced lightness (<i>L</i>) and increased chroma (<i>C</i>), particularly at longer treatment times (150 s). TPC initially decreased with prolonged ACP exposure but increased post-storage, suggesting plasma-induced cell wall disruption facilitated phenolic release. Antioxidant activity remained stable in ACP-treated juices, in contrast to thermally pasteurized juices, which showed higher DPPH inhibition. ACP achieved limited reduction of <i>A. acidoterrestris</i> spores (1.06 ± 0.35 log CFU/mL with SA for 3 min) and had no significant effect on yeast/mold counts, which increased during storage. No bacterial growth was detected in ACP-treated juices, likely due to the acidic environment.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.70158","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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":"Convective drying of mango preceded by incorporation of isomaltulose by standard and pulsed vacuum osmotic dehydration","authors":"Juliana Rodrigues do Carmo,&nbsp;Jefferson Luiz Gomes Corrêa,&nbsp;Amanda Aparecida de Lima Santos,&nbsp;Cristiane Nunes da Silva,&nbsp;Cassiano Rodrigues de Oliveira,&nbsp;Adriano Lucena de Araújo,&nbsp;Rosinelson da Silva Pena","doi":"10.1111/1750-3841.70159","DOIUrl":"https://doi.org/10.1111/1750-3841.70159","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Isomaltulose, known as Palatinose, is a low-glycemic carbohydrate commonly used in prolonged sports activities. In the present work, isomaltulose was incorporated in mango slices by standard osmotic dehydration (OD) and pulsed vacuum OD (PVOD) at 45°C. Vacuum was applied during the first 10 min of PVOD. Both fresh and osmotically treated samples were convectively dried (60°C, 1.5 m/s). The osmodehydrated and dried products were evaluated concerning hygroscopic behavior, color parameters, volumetric shrinkage, ascorbic acid content, and antioxidant activity. Isomaltulose incorporation was higher in PVOD (13.86%) than in OD (11.01%). Treated samples exhibited lower water diffusivity and longer drying times. Hygroscopic studies showed Type II and III sorption isotherms. Dried mango osmotically pretreated, mainly by PVOD, was more stable than the fresh product submitted to drying directly. PVOD followed by drying did not show significant color change compared to the fresh product submitted to drying directly, unlike what was observed for OD followed by drying. OD or PVOD, followed by drying, resulted in lower shrinkage (61.8%–65.6%) than direct drying (77.71%). However, reductions in ascorbic acid and antioxidant activity were observed in dried pretreated samples (at least 50% lower antioxidant activity than dried fresh fruit). The dried mango with isomaltulose incorporated by PVOD effectively produces dried mango with low glycemic index carbohydrate, minimal color change, and stability.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The studied process resulted in a stable, dried product with low glycemic carbohydrates incorporated. It is an available source of this carbohydrate. The isothermal study showed that the incorporation of isomaltulose made the dried mango even more stable.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698745","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":"A chemical and physical encapsulation technique for cinnamaldehyde in oleogel: Sustained-release, antibacterial activity, and preservation for orah mandarin","authors":"Mingze Sun,&nbsp;Guangqing Mai,&nbsp;Wei Cui,&nbsp;Xue Zhang,&nbsp;Wenna Wu,&nbsp;Rengui Guan,&nbsp;Yanyang Han,&nbsp;Shanshan Liu,&nbsp;Tao He,&nbsp;Shasha Jiang","doi":"10.1111/1750-3841.70150","DOIUrl":"https://doi.org/10.1111/1750-3841.70150","url":null,"abstract":"<p>Cinnamaldehyde (CA), as a natural antibacterial agent, manifests robust antimicrobial properties and remarkable safety profiles. However, its high volatility and susceptibility to oxidation limit its widespread application, particularly in fields requiring long-lasting antibacterial activity. In this study, the sustained and long-term release of CA was achieved by developing a simple oleogel system consisting of CA, 12-hydroxystearic acid (12-HSA), and flaxseed oil (FSO). Comparative test of antibacterial performance over 40 days and the preservation of orah mandarin demonstrated the effectiveness of the oleogel system on the long-term and controllable release of CA. In addition to the blocking effect of hydrogen bond network structure commonly formed in oleogel, a dynamic reversible covalent bond between CA and 12-HSA significantly contributed to the long-term release of CA. This research provides valuable insights to the use of small-molecule volatile plant essential oils to achieve green antibacterial and food preservation.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698809","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":"An innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing (HPP) technology","authors":"Rui Huang,&nbsp;Xiaoqing Xie,&nbsp;Changmou Xu","doi":"10.1111/1750-3841.70146","DOIUrl":"https://doi.org/10.1111/1750-3841.70146","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Aronia juice possesses multiple health benefits; however, unfavorable taste and storage instability limit its large-scale production and consumption. In this study, aronia juice was formulated with 2% (w/w) gum Arabic or 0.5% (w/w) egg white powder, treated with high-pressure processing (HPP) at 600 MPa for 5 min, and stored at 4°C for 12 months. A hedonic test (<i>N</i> = 60) was conducted, and the level of microorganisms, physicochemical properties, phenolic content, and antioxidant capacity during storage were evaluated. The results showed both formulations effectively reduced astringency, enhanced consumer liking, and improved physical and color stability of aronia juice. During storage, aerobic plate count, yeast counts, and mold counts remained below 1 log CFU/mL after HPP treatment. Only slight fluctuations were observed in pH, titratable acidity, °Brix, and °Brix: acid. Nonanthocyanin phenolic compounds and antioxidant capacity remained relatively stable. Overall, aronia juice formulated with gum Arabic or egg white powder and treated with HPP exhibited higher consumer acceptability, good storage stability, and an extended microbial shelf life at 4°C. These findings are valuable in meeting consumer demand for healthy fruit juices with an appealing taste while supporting the development of the aronia berry industry.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>This study presents an innovative approach to improve the taste, quality, and shelf life of aronia berry juice by integrating food ingredient technology with high-pressure processing technology. The technology also could be used for the commercial production of other high-polyphenol juices like aronia berry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 3","pages":""},"PeriodicalIF":3.2,"publicationDate":"2025-03-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143698914","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}