Food Control最新文献

{"title":"Application of sesame peptides in soymilk: Impact of food matrix effects on antibacterial activity of natural plant-based preservatives","authors":"Rodjana Noptana ,&nbsp;David Julian McClements ,&nbsp;Lynne A. McLandsborough ,&nbsp;Wiriya Onsaard ,&nbsp;Ekasit Onsaard","doi":"10.1016/j.foodcont.2025.111732","DOIUrl":"10.1016/j.foodcont.2025.111732","url":null,"abstract":"<div><div>This study evaluated the antibacterial efficacy of sesame protein hydrolysate with a molecular weight cut-off below 10 kDa (&lt;10SPH) against <em>Escherichia coli</em> and <em>Bacillus cereus,</em> focusing on the impact of food matrix effects (pH, sucrose, and sodium chloride (NaCl)) on their antimicrobial activities. This peptide exhibited much stronger antimicrobial activity against <em>B. cereus</em> (gram-positive) than <em>E. coli</em> (gram-negative), which was mainly attributed to differences in bacterial membrane structure and composition. The thermal resistance of both pathogens was assessed in soymilk with and without &lt;10SPH by determining the D-values at 50, 55, and 60 °C. The antimicrobial activity of the peptides was found to be dependent on the surrounding food matrix, including pH, sucrose, and NaCl conditions. In particular, acidic conditions (pH 4) reduced the activity of the antimicrobial peptides against <em>E. coli</em>, whereas high salt concentrations (1–5 %) increased their activity. Thermal inactivation results showed that both <em>E. coli</em> and <em>B. cereus</em> in soymilk were slightly less resistant to heat after &lt;10SPH was added. The calculated z-values were 7.01, 7.09, 7.04, and 7.56 °C for <em>E. coli</em> in soymilk, <em>E. coli</em> in &lt;10SPH soy milk, <em>B. cereus</em> in soymilk, and <em>B. cereus</em> in &lt;10SPH soymilk, respectively. The inclusion of &lt;10SPH in soymilk therefore enhanced microbial inactivation, demonstrating its potential as a natural plant-based preservative. These findings provide valuable insights into the impact of food matrix effects on the antimicrobial activity of plant-derived peptides, which may be useful for optimizing their performance in plant-based food products.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111732"},"PeriodicalIF":6.3,"publicationDate":"2025-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid multi-task detection of rice components using convolutional bidirectional long short-term fusion network combined with hyperspectral imaging","authors":"Yuanyuan Xia,&nbsp;Jianping Tian,&nbsp;Yifei Zhou,&nbsp;Dan Huang,&nbsp;Liangliang Xie,&nbsp;Xinjun Hu,&nbsp;Haili Yang,&nbsp;Jie Shang","doi":"10.1016/j.foodcont.2025.111701","DOIUrl":"10.1016/j.foodcont.2025.111701","url":null,"abstract":"<div><div>Rice is a primary raw material for strong-flavor liquor, and its fat, protein, moisture, and amylose contents directly affect the fermentation efficiency and flavor characteristics of the liquor. This study aimed to simultaneously predict the contents of these four components in rice using hyperspectral imaging (HSI) with different spectral ranges (VIS-NIR: 400–1000 nm and NIR: 900–1700 nm) combined with deep learning methods. A hybrid model (DBiL-Net) of a one-dimensional convolutional neural network (1DCNN) and a bidirectional long short-term memory neural network was developed based on single-task (ST) and multi-task (MT) modeling. Further, the partial least squares regression model preprocessed by MSC-1st andthe 1DCNN deep learning model were used as comparison models. The results showed that the MT DBiL-Net model performed the best within the NIR spectral range. The average accuracy rate Rp² for the MT regression prediction of fat, protein, moisture, and amylose in rice was 0.9703, and the average residual predictive deviation was 9.0218. The results showed that HSI combined with the DBiL-Net model could simultaneously and accurately determine the contents of the four components of rice, thereby providing an efficient method for quality detection of raw materials in liquor.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111701"},"PeriodicalIF":6.3,"publicationDate":"2025-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 novel approach to olive oil sensory profiling: Predicting key attributes using near-infrared spectroscopy and open-source software","authors":"María-del-Mar Garrido-Cuevas ,&nbsp;Ana-María Garrido-Varo ,&nbsp;María-Teresa Sánchez ,&nbsp;Dolores Pérez-Marín","doi":"10.1016/j.foodcont.2025.111726","DOIUrl":"10.1016/j.foodcont.2025.111726","url":null,"abstract":"<div><div>The official classification of olive oils into commercial categories relies on the Panel Test, a standardized method conducted by trained tasters. While essential for regulatory purposes, this approach is constrained by limited sample throughput, high cost, and dependence on specialized personnel. This study explores the use of near-infrared spectroscopy (NIRS) to predict sensory attributes of olive oil and to support their classification into official commercial categories. A total of 488 olive oil samples were analysed using three near-infrared (NIR) spectrometers—two portable devices and one benchtop instrument. Spectral data were processed using both qualitative and quantitative modelling approaches in an open-source environment to ensure transparency and reproducibility. Classification algorithms—partial least squares discriminant analysis (PLS-DA) and random forest (RF) classifier—were initially employed to detect fruitiness and sensory defects. Partial least squares regression (PLSR) models were subsequently used to predict the intensity of positive attributes: fruitiness, bitterness, and pungency. Model outputs enabled sample assignment to commercial categories. Classification models demonstrated strong performance in validation, achieving correct classification rates exceeding 94 % and 82 % for fruitiness and sensory defects, respectively. Quantitative predictions were moderate (residual predictive deviation for prediction, RPD_p, between 1.12 and 1.57); however, a low-cost portable device performed comparably to the benchtop instrument, highlighting its potential for on-site quality control and broader accessibility for small and medium-sized producers. By integrating NIRS with sensory modelling, this work provides a practical, transparent, and cost-effective tool to complement official methods and expand access to reliable sensory quality control across the olive oil sector.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111726"},"PeriodicalIF":6.3,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145097002","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"First molecular detection of Blastocystis sp. in Mediterranean mussels Mytilus galloprovincialis from the Western coast of Italy: seafood safety and environmental contamination implications","authors":"Veronica Rodriguez Fernandez ,&nbsp;Roberta Andolfi ,&nbsp;Marialetizia Palomba ,&nbsp;Renato Aco-Alburqueque ,&nbsp;Mario Santoro ,&nbsp;Carmela Protano ,&nbsp;Simonetta Mattiucci","doi":"10.1016/j.foodcont.2025.111730","DOIUrl":"10.1016/j.foodcont.2025.111730","url":null,"abstract":"<div><div>Increasing anthropogenic pressure on coastal marine environments has raised concerns about the introduction and persistence of waterborne pathogens, including emerging protozoan parasites. This study investigated the occurrence of <em>Blastocystis</em> sp.<em>,</em> an intestinal protist of vertebrates with zoonotic subtypes (STs), in Mediterranean mussels (<em>Mytilus galloprovincialis</em>). Samples were collected from 12 coastal sites in central and southern Italy between 2022 and 2023. A total of 1177 Mediterranean mussels were sampled and screened using real-time PCR targeting the SSU rDNA gene. <em>Blastocystis</em> sp. DNA was detected in 10.3 % of the specimens, with site-specific prevalence ranging from 0 % to 42 %. High prevalence rates were observed in mussels from the Gulf of Naples and from sites along the Lazio coast, particularly near the mouth of the Tiber River. Among the positive samples, 35 were successfully sequenced, revealing the presence of ST3. This represents the first molecular evidence of <em>Blastocystis</em> sp. in Mediterranean mussels from the Mediterranean Sea. The detection of <em>Blastocystis</em> sp. suggests that mussels may serve as passive carriers and potential reservoirs of this protist, potentially posing a risk of transmission to humans. This study also highlights the need for a continuous surveillance of protozoan pathogens in bivalve molluscs. These organisms can serve as effective sentinels for seafood safety and for environmental contamination with faeces from terrestrial vertebrates, especially in areas affected by urban and intensive farming run-off.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111730"},"PeriodicalIF":6.3,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145109566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 course correction? The correlation between GFSI-recognized certifications and Salmonella in raw chicken products","authors":"Kar Ho Lim ,&nbsp;Lijiao Hu ,&nbsp;Yuqing Zheng ,&nbsp;Michael Ollinger","doi":"10.1016/j.foodcont.2025.111727","DOIUrl":"10.1016/j.foodcont.2025.111727","url":null,"abstract":"<div><div>The Global Food Safety Initiative (GFSI) is a widely recognized entity. Many third-party certifications, such as Safe Quality Food (SQF), Brand Reputation through Compliance Global Standard (BRCGS), and Food Safety System Certification 22000 (FSSC), benchmarked against GFSI standards. This study compares the <em>Salmonella</em> detection rates in raw chicken products from SQF, BRCGS, FSSC-certified establishments to those from uncertified ones. We performed a probit regression and calculated average marginal effects using testing data from the Food Safety Inspection Service. Overall, products from certified establishments are associated with 3.2 % lower positive rate of <em>Salmonella</em> detection. Certification is associated with a greater reduction in positive test rates among establishments with historically lower performance. Holding historically performance constant, significant reductions are only observed on products from quartile 3 (3.4 %) and quartile 4 (9.5 %) establishments. These findings suggest that GFSI-recognized certifications may be an effective signal of lower <em>Salmonella</em> risk for retailers and agribusinesses.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111727"},"PeriodicalIF":6.3,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145119406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Active intelligent packaging strategy integrating antibacterial and freshness monitoring functions for beef preservation","authors":"Tao Luo ,&nbsp;Ting Yao ,&nbsp;Zhongxu Zhan ,&nbsp;Bei Gan ,&nbsp;Xin Wu ,&nbsp;Hengyi Xu","doi":"10.1016/j.foodcont.2025.111729","DOIUrl":"10.1016/j.foodcont.2025.111729","url":null,"abstract":"<div><div>The development of active intelligent packaging technologies that can simultaneously extend food shelf life and monitor food quality holds immense significance in the modern food preservation field. Herein, we successfully fabricated an antibacterial film and a freshness indicator tag by utilizing polyvinyl alcohol/chitosan (PVA/CS) solution as the film-forming matrix and incorporating antibacterial material copper oxidized tannic acid quinone (CuTAQ) and purple sweet potato anthocyanin, respectively. The results indicated that the incorporation of chitosan and CuTAQ significantly enhanced the mechanical strength, UV shielding ability, gas barrier properties, waterproof performance, and antibacterial efficacy of the film. And almost all <em>S. aureus</em> and <em>E. coli</em> were killed after 60 min of contact with the film, showing broad-spectrum antimicrobial properties. Experiments on beef preservation showed that the antimicrobial film exhibited remarkable preservative effects, and the shelf life of beef at 25 °C and 4 °C was extended to 48 h and 8 days, respectively, with good preservation of sensory quality. Meanwhile, the color change of this indicator label effectively monitors and responds to the freshness of the beef during storage. The proposed study offers a potential approach to smart monitoring by employing indicator labels integrated with antimicrobial film in food packaging, a strategy aimed at reducing preparation costs while concurrently providing a potential approach to enhancing the adoption of smart packaging loading.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111729"},"PeriodicalIF":6.3,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096600","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Single-snapshot multi-frequency demodulation in spatial frequency domain imaging enables real-time, accurate and wide-field optical property measurement of fruits","authors":"Yumeng Peng ,&nbsp;Tianze Jia ,&nbsp;Xujia Chen ,&nbsp;Can Hu ,&nbsp;Guoquan Zhou ,&nbsp;Dong Hu","doi":"10.1016/j.foodcont.2025.111731","DOIUrl":"10.1016/j.foodcont.2025.111731","url":null,"abstract":"<div><div>Spatial frequency domain imaging (SFDI) enables nondestructive, depth-resolved detection and is particularly well-suited for visualizing subsurface defects in fruits. However, traditional SFDI methods require multiple acquisitions to gather information at different frequencies and phases. In this study, we propose two novel single-snapshot multiple-frequency demodulation (SSMD) techniques that can simultaneously extract modulation transfer functions at multiple frequencies from a single image, thereby enabling multifrequency single-snapshot spatial frequency domain imaging. The first method is an SSMD approach based on an improved double Blackman window function. By optimizing the window function design, this method achieves an improvement in sidelobe suppression (reaching approximately −60 dB) while preserving the integrity of image edge structures. Experimental results demonstrate that the relative error in the reduced scattering coefficient (<em>μ</em>_s^') image is decreased from 21.22 % to 14.46 %, compared to the conventional method. The second method is the <strong>F</strong>requency-<strong>S</strong>patial <strong>A</strong>ttention <strong>U-Net</strong> (FSA-Unet) deep neural network SSMD technique that integrates the Frequency-Spatial Attention mechanism. Evaluated using the normalized mean absolute error (NMAE), the frequency separation results of the FSA-Unet improve by 17.65 % and 16.18 % compared to the traditional U-Net. Moreover, this method reduces the relative error in the <em>μ</em>_s^' image to 5.98 %. These two methods are tailored for real-time monitoring of small samples and high-precision detection of large-scale samples, respectively. Experiments conducted on various fruits, including the apple, peach and pear, verify the adaptability and accuracy of the proposed methods under different detection requirements. The research findings provide a novel technical pathway for efficient, real-time, and multifrequency-integrated nondestructive quality assessment of fruits.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111731"},"PeriodicalIF":6.3,"publicationDate":"2025-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-mycotoxin detection using fluorescence spectroscopy and machine learning","authors":"Francesca Venturini ,&nbsp;Umberto Michelucci ,&nbsp;Indy Magnus ,&nbsp;Lien Smeesters","doi":"10.1016/j.foodcont.2025.111728","DOIUrl":"10.1016/j.foodcont.2025.111728","url":null,"abstract":"<div><div>Mycotoxins are a major concern in the agrifood industry, affecting food safety and human health, while also showing a significant economic impact. Their detection typically requires complex chemical analyses that are expensive, costly and time consuming. To enable an easier and faster detection, several optical spectroscopy methods have been investigated. The state-of-the-art spectroscopic technologies typically focus on the sensing of individual mycotoxins, not taking the full toxicity into account in the case of the co-occurrence of multiple mycotoxins. This work shows how fluorescence spectroscopy combined with machine learning algorithms allows multi-mycotoxin detection in maize. The best performing multi-label classification achieved a classification accuracy of 73 % for aflatoxin, 91 % for deoxynivalenol, 86 % for zearalenone and 96 % for fumonisin, when considering threshold concentrations of 3.5 μg/kg, 1000 μg/kg, 55.0 μm/kg and 1000 μm/kg, respectively. Furthermore, the most important wavelengths for the classification were identified using a new approach, called Information Elimination Approach, demonstrating that the models learned from toxin-specific fluorescence bands, thus increasing trustworthiness. This research, for the first time to the authors’ knowledge, presents a successful simultaneous detection of multiple co-occurring mycotoxins with fluorescence spectroscopy at concentrations relevant to the European legislation limits, thus paving the way for an enhanced food safety.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111728"},"PeriodicalIF":6.3,"publicationDate":"2025-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145096523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Deactivation of Colletotrichum acutatum and Colletotrichum gloeosporioides by novel cylindrical dielectric barrier discharge plasma: Maintaining biochemical composition in strawberry by in-vitro and in-vivo","authors":"Sekar Ashokkumar ,&nbsp;Roshani Dahal ,&nbsp;Yung Oh Shin ,&nbsp;Han Sup Uhm ,&nbsp;Jang Sick Park ,&nbsp;Young-Chul Lee ,&nbsp;Eun Ha Choi","doi":"10.1016/j.foodcont.2025.111722","DOIUrl":"10.1016/j.foodcont.2025.111722","url":null,"abstract":"<div><div>Strawberry fruits are slightly tender after harvesting, but they can normally fungal spoilage. The key strawberry fruits/plant fungus are <em>Colletotrichum acutatum</em> and <em>Colletotrichum gloeosporioides</em>. There are many alternatives to conservative fungicides that can have a lower impact on humans and the environment, while maintaining the biochemical properties of strawberry fruits/plants. In this study, a multi-cylindrical dielectric barrier discharge plasma (MC-DBDP) system was employed to generate NO_x and O₃ gas, and plasma-activated water (PAW) by employing 100 % and 26.5 % duty cycle respectively. Study results showed that plasma generated reactive oxygen and nitrogen species (RONS) inactivate the <em>C. acutatum</em> at 2.87 and 3.57 respectively in 10 min, while <em>C. gloeosporiodes</em> was found at ND. Two-way generated NO_x was used to inactivate the fungus, PAW-NO_x concentration was 250 μM and PAW-O₃ was 30 μM. <em>C. acutatum</em> decreased by 2.27 and 1.23 in PAW-NO_x and PAW-O₃, respectively, and <em>C. gloeosporioides</em> decreased by 1.23 and 1.42 in PAW-NO_x and PAW-O₃, respectively. Inactivation of the fungus was achieved by spraying and irrigating strawberry fruits and plants with PAW. PAW-NO_x not only controls the fungus but also improves biochemical composition of the other treatments (PAW-O₃) and control groups. At the same time, the necrotic effect induced by PAW-O₃ irrigation is greater when compared to control and PAW-NO_x.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111722"},"PeriodicalIF":6.3,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145044879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"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 dry-blanching pretreatment and drying using radio frequency energy on the dehydration performance, structural and quality properties of tiger nuts","authors":"Mengge Li ,&nbsp;Yingqi Tian ,&nbsp;Liumin Fan ,&nbsp;Dongsheng Hu ,&nbsp;Rui Li ,&nbsp;Shaojin Wang","doi":"10.1016/j.foodcont.2025.111724","DOIUrl":"10.1016/j.foodcont.2025.111724","url":null,"abstract":"<div><div>Radio frequency (RF) heating as an innovative mean of blanching pretreatment has the ability to improve product quality and efficiency in the drying process of agricultural products. This study clarified the mechanism involved in the synergistic effect of RF dry-blanching (RFDB) pretreatment (0–8 min) combined with different drying methods (including hot-air drying (HD) and RF assisted hot-air drying (RFHD)) on the drying characteristics, microstructures, and chemical qualities of tiger nuts. The results demonstrated that compared to the unpretreated samples, the RFDB pretreatment not only caused a reduction in moisture and relative enzyme activity during a short period of time, but also altered the moisture distribution, diminished moisture mobility, and provided a more uniform moisture distribution within the tiger nuts. The RFDB pretreatment significantly shorted the drying time of HD and RFHD by 7.78–22.22 % and 7.14–18.10 % respectively (<em>p</em> &lt; 0.05), and reduced the energy consumption of RFHD and HD by 7.98–20.89 % and 6.58–17.65 %, respectively. Following RFDB pretreatment, the crystal structure and cellular structure integrity of tiger nuts were damaged, and the phenolic and flavonoid contents significantly increased. But the phenolic and flavonoid compounds were degraded due to temperatures of higher than 80 °C with 6–8 min of RFDB pretreatment times. These outcomes revealed the positive effects of proper RFDB pretreatment on the drying process of tiger nuts and may provide novel insights and technical support for improving the drying efficiency and product quality.</div></div>","PeriodicalId":319,"journal":{"name":"Food Control","volume":"181 ","pages":"Article 111724"},"PeriodicalIF":6.3,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145061219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}