Journal of Food Science最新文献

{"title":"Research progress and application of pectin: A review","authors":"Tingting Xiang,&nbsp;Ruiwen Yang,&nbsp;Liqin Li,&nbsp;Hetong Lin,&nbsp;Guoyin Kai","doi":"10.1111/1750-3841.17438","DOIUrl":"10.1111/1750-3841.17438","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Pectin, an acidic polysaccharide, is naturally present primarily in the cell walls and inner layers of higher plants. Pectin is extensively used in food, pharmaceutical, cosmetic, and other industries owing to its exceptional attributes encompassing superior gelation, emulsification, antioxidant activity, stability, biocompatibility, and nontoxicity. Due to the increasing demand for pectin, there is a short supply in the domestic pectin market. Currently, the domestic production of pectin is heavily reliant on imports, thus emphasizing the urgent need to enhance its local manufacturing capabilities. Due to the diverse sources of pectin and variations in extraction and purification methods, its content, physicochemical properties, and biological activity are influenced, consequently impacting the market application of pectin. Therefore, this paper comprehensively reviews the extraction and purification process of pectin, in vivo metabolism, and biological activities (including antitumor, immunomodulatory, anti-inflammatory, antioxidant, hypoglycemic and hypolipidemic effects, antimicrobial properties, accelerated wound healing potential, promotion of gastrointestinal peristalsis, and alleviation of constipation as well as cholesterol-lowering effect). Furthermore, it explores the diverse applications of pectin in food science, biomedicine, and other interdisciplinary fields. This review serves as a valuable resource for enhancing the efficiency of pectin content improvement and exploring the potential value and application of pectin in a more scholarly and scientifically rigorous manner.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"6985-7007"},"PeriodicalIF":3.2,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17438","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142405767","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":"Modeling and chewing parameters calibration of Euryale ferox based on discrete element method","authors":"Zongyou Ben,&nbsp;Jinwei He,&nbsp;Jiahui Shi,&nbsp;Hongni Leng,&nbsp;Zihao Fu,&nbsp;Rongmin Zheng,&nbsp;Yu Bai","doi":"10.1111/1750-3841.17414","DOIUrl":"10.1111/1750-3841.17414","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p><i>Euryale ferox</i> was chosen for this study to examine its mechanical properties during chewing. Experiments and the discrete element method were used to conduct the study. Initially, the intrinsic and contact parameters of <i>E. ferox</i> were established through physical tests. The maximum compressive force of breakage and chewing mechanical properties (hardness, springiness, and chewiness) were measured using a texture profile analyzer (TPA). A Hertz–Mindlin with bonding model of the <i>E. ferox</i> was constructed. Optimal values for significant factors, including the normal stiffness per unit area, shear stiffness per unit area, and bonding radius, were obtained through single-factor, Plackett–Burman, steepest ascent, and Box–Behnken response surface tests, with the maximum compressive force as the index. Under optimal parameter combination conditions, the relative error between the simulated and experimental values of the maximum compressive force was 0.79%, and the relative errors between the simulated and TPA test values of all indicators were less than 5.65%. This study provides a valuable reference for simulating the textural characteristics of agricultural products.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7776-7790"},"PeriodicalIF":3.2,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142405765","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":"Nutrient content and ultra-performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis","authors":"Jinqing Deng,&nbsp;Xiufang Yin,&nbsp;Hongjian Shen,&nbsp;Biting Liu,&nbsp;Jiarong Ye,&nbsp;Yufan Hu,&nbsp;Junren Li,&nbsp;Boyong Liao","doi":"10.1111/1750-3841.17387","DOIUrl":"10.1111/1750-3841.17387","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>China possesses abundant species resources in genus <i>Lithocarpus</i> Blume, commonly known as “acorns.” These nuts are traditional foods in China, holding significant potential for local specialty food and rural economic development. To explore their edible value, we compared the nutritional components and metabolites between the fruits of <i>Lithocarpus corneus</i> (YD) and <i>Lithocarpus pachylepis</i> (HL), which are cultivated widely in south of China. Non-targeted metabolomics analysis of YD and HL was performed using ultra-performance liquid chromatography tandem mass spectrometry technology. A total of eight classes of differential metabolites (DAMs) were detected: alkaloids, amino acids and peptides, carbohydrates, fatty acids, polyketides, shikimates and phenylpropanoids, terpenoids, and other metabolites. In the positive ion mode, 225 DAMs were identified, whereas in the negative ion mode, 116 DAMs were identified. KEGG pathway enrichment analysis showed that the differentially abundant metabolites were generally enriched in three pathways: aminoacyl-tRNA biosynthesis, alanine, aspartate, and glutamate metabolism, and ABC transporters. The nutritional content of YD has higher moisture, fructose, and total flavonoid levels, but lower starch, protein, fat, glucose, sucrose, and total sugar content than HL. Additionally, YD contains more Ca, K, P, and Fe, but less Mg and Zn compared to HL. Analyses indicate that YD is nutrient-rich and beneficial, making it suitable for further development. Two species of <i>Lithocarpus</i> contain nandrolone, suggesting a new direction for specialty food development. The unique chemical composition and rich nutritional content of <i>Lithocarpus</i> fruits provide a theoretical basis for their development and application as food resources.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p><i>L. corneus</i> and <i>L. pachylepis</i> are traditional Chinese nuts, rich in starch, minerals, and flavonoids, making them suitable for consumption or use as food constituents. Their fruits contain various unique natural chemical compounds, indicating high application value and development potential.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7244-7255"},"PeriodicalIF":3.2,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142405766","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":"Dielectric spectroscopy technology combined with machine learning methods for nondestructive detection of protein content in fresh milk","authors":"Qing Liang,&nbsp;Yang Liu,&nbsp;Hong Zhang,&nbsp;Yifan Xia,&nbsp;Jikai Che,&nbsp;Jingchi Guo","doi":"10.1111/1750-3841.17420","DOIUrl":"10.1111/1750-3841.17420","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>To quickly achieve nondestructive detection of protein content in fresh milk, this study utilized a network analyzer and an open coaxial probe to analyze the dielectric spectra of milk samples at 100 frequency points within the 2–20 GHz range, focusing on the dielectric constant ε' and the dielectric loss factor ε''. Feature variables were extracted from the full dielectric spectra using the successive projections algorithm (SPA), uninformative variables elimination (UVE), and the combined UVE-SPA method. These variables were then used to develop partial least squares regression (PLSR), support vector machine (SVM), decision tree (DT), random forest (RF), and least squares boosting (LSBOOST) models for predicting protein content. The results showed that ε' decreased monotonically with increasing frequency, while ε'' increased monotonically. The UVE-SPA method for feature extraction demonstrated superior performance, with the UVE-SPA-PLSR model being the best for predicting milk protein content, achieving the highest <i>R_C</i>² = 0.998 and <i>R_P</i>² = 0.989 and the lowest RMSEC = 0.019% and RMSEP = 0.032%. This study provides a theoretical reference for evaluating milk quality and developing intelligent detection equipment for natural milk.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7791-7802"},"PeriodicalIF":3.2,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142405763","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":"Chemical compositions and oxidative stabilities of cold-pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation","authors":"Longfei Liu,&nbsp;Hongling Cai,&nbsp;Youfeng Zhang,&nbsp;Qingzhe Jin,&nbsp;Xingguo Wang,&nbsp;Jun Jin","doi":"10.1111/1750-3841.17402","DOIUrl":"10.1111/1750-3841.17402","url":null,"abstract":"<p>Walnut oils are of important academic and economic value, and are becoming one of the most important woody oils. Accurate and moderate refining techniques are required to produce high-quality walnut oils. In this work, walnut oils obtained from cold processing were refined in three typical techniques, mainly chemical refining, water degumming, and molecular distillation. Physicochemical properties (acid value and peroxide value [POV]), minor components (tocopherol, polyphenols, and phytosterol), oxidative stability indices, and volatile compounds were analyzed to find out the appropriate refining method for the cold-pressed walnut oils. Quality indices of all the refined oils from the three different refining methods met the requirements of the national standard, of which the POV of chemically refined oil (0.241 g/100 g) was higher than crude oil (0.058 g/100 g). Water degumming was most suitable for retaining of bioactive compounds, for example, the tocopherol was 259.40 mg/kg, the polyphenols was 44.54 mg GAE/kg, and the phytosterol was 987.32 mg/kg, but oxidation stability of the obtained oil (3.09 h) was lower than that of molecular distilled oil (4.18 h). Initial physicochemical properties especially the POV had a significant impact on oxidation stability. There is a trade-off between the retention of nutrients and extending shelf life, indicating appropriate refining techniques should be developed; that is, water degumming is suggested to be involved in producing high-quality cold-pressed walnut oils.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7589-7598"},"PeriodicalIF":3.2,"publicationDate":"2024-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17402","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142405762","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":"Physical, textural, and sensory characteristics of gluten-free cupcakes developed with native and modified by hydrothermal treatment green plantain flours","authors":"Bruna de Andrade Braga Mendes,&nbsp;Matheus Ferreira Almeida,&nbsp;Gabriela Leite Silva,&nbsp;Dioneire Amparo dos Anjos,&nbsp;Gabrielle Cardoso Reis Fontan,&nbsp;Alcebíades Rebouças São José,&nbsp;Cristiane Martins Veloso","doi":"10.1111/1750-3841.17455","DOIUrl":"10.1111/1750-3841.17455","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Gluten-free diets are characterized by lower nutritional quality. The use of green plantain flour in gluten-free formulations appears as an alternative to overcome this deficiency, considering that green plantains have a relevant content of bioactive compounds, dietary fiber, including resistant starch. The objective of this work was to evaluate the effect of the addition of native and modified by hydrothermal treatment green plantain whole flours in the form of gluten-free cupcakes. The density, yield, and microstructure of the dough, specific volume (SV), height, crumb analysis, color, texture, and sensory acceptability of the cupcakes were evaluated. Partial replacement (40%) of rice flour by native and modified flours produced darker, redder cupcakes, less yellowish and with less color intensity. Sensory analysis revealed higher acceptance for cupcakes with native and modified flours, compared to the control, for appearance, flavor, texture, aroma, and overall acceptance. The native flour was the most viable option, as the cupcake produced with it showed the best values for hardness and chewiness, without changing elasticity and SV, in addition to superior sensory acceptance than the control and similar to cupcakes with other modified flours.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Pursuing to meet the market demand for gluten-free products, with the cake being one of the most requested products in this market, and taking in account that green banana, from different cultivars, has gained interest for the production of flours. The production of flour and bakery products is of great interest to the food industry, not only because of its flavor and properties but also due to the economic and sustainable viability of producing whole green plantain flour with the potential for application, promoting diversification and innovation in the gluten-free functional products market.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7437-7451"},"PeriodicalIF":3.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142398847","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":"Metabolic differences in Zingiber officinale Roscoe by geographical origin determined via multiplatform metabolomics and method for simultaneous analysis of six phenolic compounds","authors":"Dahye Yoon,&nbsp;Bo-Ram Choi,&nbsp;Hyoung-Geun Kim,&nbsp;Dae Young Lee","doi":"10.1111/1750-3841.17456","DOIUrl":"10.1111/1750-3841.17456","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Ginger, which is the rhizome of <i>Zingiber officinale</i> Roscoe, is widely distributed and consumed. The taste and aroma of ginger differ depending on its geographical origin. To distinguish the origin of ginger, ginger extracts from Korea, Peru, and China were analyzed using ultra-performance liquid chromatography (UPLC) coupled to quadrupole time-of-flight mass spectrometry and nuclear magnetic resonance spectroscopy for metabolomics. Korean ginger contained more 10-gingerol, and Peruvian ginger contained more 6-gingerol and 8-gingerol. Several amino acids negatively correlated with gingerols, suggesting that amino acids are related to the biosynthesis of gingerols. Sugars, which are the main energy source, positively correlated with gingerols. Organic acids and gingerols were also positively correlated, indicating that both organic acids and gingerols are used for adaptation to the environment surrounding the root. We confirmed the features of the primary and secondary metabolites by verifying the correlation between metabolites and differences in metabolites according to ginger origin. We additionally optimized a simultaneous UPLC analytical method of marker compounds for the simple and rapid quality control of ginger. This method exhibits excellent linearity, sensitivity, and reproducibility. Using metabolomics, differences in origin were observed, and a low-end equipment analysis method for quality control can be used in the ginger industry.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7452-7463"},"PeriodicalIF":3.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17456","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142398846","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":"Effect of orange-fleshed sweet potato (Ipomoea batatas)–Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta","authors":"Makgwatla Consolerlia Makhuvha,&nbsp;Sunette Laurie,&nbsp;Mmathaha Mosala","doi":"10.1111/1750-3841.17432","DOIUrl":"10.1111/1750-3841.17432","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Non-wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non-wheat flours, particularly a blend of orange-fleshed sweet potato (OFSP) (<i>Ipomoea batatas</i>) and Bambara groundnut (BG) (<i>Vigna subterranean</i>), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>The practical application of the research on orange-fleshed sweet potatoes–Bambara groundnut-based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7348-7359"},"PeriodicalIF":3.2,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17432","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142398845","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":"Bio-functional properties of Jilungin (Terminalia canescens)","authors":"Saleha Akter,&nbsp;Anh Dao Thi Phan,&nbsp;Oladipupo Q. Adiamo,&nbsp;Eshetu Mulisa Bobasa,&nbsp;Maral Seididamyeh,&nbsp;Gayathri Rajagopal,&nbsp;Dharini Sivakumar,&nbsp;Yasmina Sultanbawa","doi":"10.1111/1750-3841.17457","DOIUrl":"10.1111/1750-3841.17457","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 \u0000 <p>Jilungin (<i>Terminalia canescens</i>) is a native Australian plant and the Indigenous “Nyul Nyul” people of the  Kimberley region of Western Australia use its leaves to make herbal tea. Due to the rise in the popularity of drinking Jilungin tea among the consumers in Australia and internationally, it is important to study the nutritional and health-beneficial properties as well as safety of Jilungin leaves. This study aims to determine the nutritional composition, anti-nutritional factors, antimicrobial and antidiabetic properties of Jilungin leaves. Also, the phytochemical profiling using UHPLC-MS/MS (Ultra-performance liquid chromatographymass spectrometry) and antioxidant activity of Jilungin methanolic extracts and herbal infusion were investigated. The safety of the leaves and infusion was also investigated by using in vitro mammalian cell lines (Caco2, HT29, and HepG2) through cell viability assays. The leaves are rich in dietary fiber (43.9%) and linoleic acid (30.4% of total fatty acids). Phytochemical profiling revealed ellagic acid, geraniin, pedunculagin, and punicalagin as the major bioactive compounds. The results also demonstrated that Jilungin has strong antioxidant and antidiabetic activities. A significant (<i>p</i> &lt; 0.01) strong positive correlation was observed between the high antioxidant activity of Jilungin infusion with the major bioactive compounds. Jilungin extracts (50 mg/mL) exhibited strong antimicrobial activity against <i>Staphylococcus aureus</i> and <i>Bacillus cereus</i>. Its infusion and methanolic extract were safe on the studied cell lines (Caco-2, HT29, and HepG2) at higher concentrations of 66.6 and 98 mg/mL, respectively. Therefore, Jilungin teas or infusions could be a safe and effective way to promote health and well-being.</p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> Practical Application</h3>\u0000 \u0000 <p>Jilungin tea is very popular among consumers in Australia and is gaining popularity worldwide. The current study will increase knowledge on the nutritional aspects and safety of the Jilungin use.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7664-7679"},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1750-3841.17457","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142386759","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":"Artificial intelligence as a tool for predicting the quality attributes of garlic (Allium sativum L.) slices during continuous infrared-assisted hot air drying","authors":"Hany S. El-Mesery,&nbsp;Mohamed Qenawy,&nbsp;Mona Ali,&nbsp;Zicheng Hu,&nbsp;Oluwasola Abayomi Adelusi,&nbsp;Patrick Berka Njobeh","doi":"10.1111/1750-3841.17373","DOIUrl":"10.1111/1750-3841.17373","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <p>Effective drying methods are a highly suitable solution for ensuring stable food supply chains, reducing postharvest agricultural losses, and preventing the spoilage of perishable fruits and vegetables. Moreover, machine learning techniques are innovative and dependable, especially in addressing food spoilage and optimizing drying processes. This study utilized a continuous infrared (IR) hot air dryer to dry garlic (<i>Allium sativum</i> L.) slices. The experiments were conducted at different levels of IR power, air velocities (<i>V</i>), and temperature (<i>T</i>). The relationships between the input process parameters (IR, <i>T</i>, and <i>V</i>) and response parameters, including effective moisture diffusivity (<i>D_eff</i>), drying time, and physicochemical properties of the dried slices (rehydration ratio [RR], total color change, flavor strength, and allicin content in the garlic), were modeled using an artificial neural network (ANN). Our findings showed that the maximum <i>D_eff</i> of 6.8 × 10⁻¹⁰ m²/s and minimum drying time of 225 min were achieved with an IR of 3000 W/m², an air velocity of 0.7 m/s, and a temperature of 60°C. The total color change and RR values increased with IR and higher air temperature but declined with higher air velocity. Furthermore, the garlic's flavor strength and allicin content levels decreased as the IR and air temperature increased. The results demonstrated a significant influence of the independent parameters on the response parameters (<i>p</i> &lt; 0.01). Interestingly, the ANN predictions closely matched the test data sets, providing valuable insights for understanding and controlling the factors affecting drying behaviors.</p>\u0000 </section>\u0000 </div>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"89 11","pages":"7693-7712"},"PeriodicalIF":3.2,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142386758","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}