Innovative Food Science & Emerging Technologies最新文献

{"title":"Evaluation of Spirulina biomass as a protein alternative in spray dried powders: From initial suspension to powder properties","authors":"Shaozong Wu ,&nbsp;Pauline Fazzino ,&nbsp;Christelle Turchiuli","doi":"10.1016/j.ifset.2025.104084","DOIUrl":"10.1016/j.ifset.2025.104084","url":null,"abstract":"<div><div>Proper operation of spray drying is essential to produce optimal algae-plant protein powder. Therefore, this study explores the behavior of <em>Spirulina</em> biomass compared to pea protein alone and in mixture, as potential milk analogues, in comparison with skim milk during spray drying at laboratory scale to produce instant powder. In particular, the particle size distribution, the rheological behavior and the physical stability of the initial liquid feed for the different formulations were characterized and their influence on the physical and end-use properties of the powders produced was highlighted. The results revealed that the feeds containing <em>Spirulina</em> had a shear-thinning behavior, with a very high viscosity that contributed to the physical stability of the suspension. The addition of pea protein was interesting to decrease the feed viscosity. In the chosen conditions, spray dried powders were obtained with a satisfying process yield (&gt; 50 %) and water activity (&lt; 0.2). Due to their small size (&lt;16 μm), the powders were cohesive with a poor flowability, but compared to skim milk, and pea protein alone, it was better for <em>Spirulina</em> based powders. Powder rehydration was obtained readily, with a very good wettability of the powders with <em>Spirulina</em> but the initial suspended particle size distribution was not totally recovered probably due to some changes under high shear during atomization and high temperature during drying that also had an impact on the color of the powders. From the powder and process point of view <em>Spirulina</em> biomass and pea protein appear as promising candidates for creating alternative milk analog powders, but the sensory and functional aspects must be further considered.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104084"},"PeriodicalIF":6.3,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279203","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":"Impact of thermal treatment, pulsed electric fields, and high-pressure processing on the transcriptome of Escherichia coli ATCC 8739","authors":"Astrid Gędas ,&nbsp;Alessia Levante ,&nbsp;Luca Cattani ,&nbsp;Benedetta Bottari ,&nbsp;Agnes Weiss","doi":"10.1016/j.ifset.2025.104077","DOIUrl":"10.1016/j.ifset.2025.104077","url":null,"abstract":"<div><div>Red fruits are valued for their vitamin C and polyphenol content, but traditional heat preservation methods used in juice and nectar production can significantly reduce these components. Therefore, alternative non-thermal methods are explored to inactivate foodborne enteropathogenic <em>Escherichia coli</em> while maintaining the nutritional value; however, knowledge about the effects of these technologies on bacterial cells is limited. This study analyzed differentially expressed genes of <em>E. coli</em> ATCC 8739 inoculated in strawberry nectar at 7.6 ± 0.2 log cfu/mL after exposure to three treatments with two sets of parameters each, namely thermal treatment, high-pressure processing (HPP), and moderate-intensity pulsed electric field (MIPEF). The highest inactivation efficiency was achieved with HPP at 400 MPa, 1 min, reducing microbial counts by 5.0 ± 0.3 log cfu/mL, and thermal treatment at 60 °C, 200 s, achieving a reduction of 4.4 ± 0.2 log cfu/mL, while no inactivation was observed with MIPEF at 6 kV/cm. Transcriptomic analysis showed that thermal and HPP treatments caused similar molecular stress responses in <em>E. coli</em>. In both cases, the most overexpressed genes encoded outer membrane proteins, (log2FoldChange 1.11–1.57). Despite no microbial inactivation was revealed after MIPEF treatment, strong transcriptomic responses were observed, particularly in genes related to membrane integrity and metabolic activity, like dehydrogenase YhaE (log2FoldChange 7.09). Numerous overexpressed genes associated with ABC transporters, outer membrane proteins, and lipoproteins were identified, which could increase the strain's virulence. This study provided insights into the stress response mechanisms induced by conventional and novel treatments. Nevertheless, further research is needed to investigate the long-term effects on bacterial populations.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104077"},"PeriodicalIF":6.3,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271699","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":"From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products","authors":"Xincheng Liu ,&nbsp;David Blumenthal ,&nbsp;Valérie Guénard-Lampron","doi":"10.1016/j.ifset.2025.104078","DOIUrl":"10.1016/j.ifset.2025.104078","url":null,"abstract":"<div><div>This study focused on generating formulas with high 3D-printability, nutritious values and appreciated by consumers. Earlier studies developed a thermomechanical treatment to make wheat flour printable, which was then optimized for rye and soy flours to vary the nutritional composition of the printed products, in particular their protein and fiber content. However, few studies have looked at consumers' sensory perceptions and preferences towards printed products. In this study, recipes based on wheat, rye or soy flour were taste-enhanced by the addition of cinnamon and apple puree. A sensory and hedonic characterization approach was then implemented to better understand the sensory criteria associated with each of these flours. By evaluating 7 products with two descriptive methods, we found that rye-based products are less compact and with cinnamon smell moderately pronounced. Soy-based products have less deformation, they are more compact and grainier with less sweetness. Wheat-based products are less hard, more humid, moderately compact and have a stronger cinnamon smell. Hedonic evaluation showed that soy products have the best visual appreciation but the worst textural appreciation. By using PREFMAP method combining sensory description by panelists and hedonic evaluation, we noticed that wheat flour products are consumers favorite (80–95 %), followed by rye (35–50 %) and soy (10–20 %). There is little difference in appreciation of products with or without apple puree (&lt; 10 %). This approach provides sensory and hedonic information that will be crucial in establishing a reasoned approach to flour blend formulation in a future study.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104078"},"PeriodicalIF":6.3,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144262737","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":"Controlled thermal unfolding of pea protein for additive-free cod-pea binary gel enhancement: A sustainable hybrid protein strategy","authors":"Bowen Zou ,&nbsp;Xiaohan Zheng ,&nbsp;Rui Zhang ,&nbsp;Xiaokang Na ,&nbsp;Ming Du ,&nbsp;Chao Wu","doi":"10.1016/j.ifset.2025.104075","DOIUrl":"10.1016/j.ifset.2025.104075","url":null,"abstract":"<div><div>Developing desirable plant-animal composite gels is challenged by either suboptimal mechanical properties or excessive food additives. Herein, we report an additive-free and facile preheating modification method to alter pea protein (PPs) conformation toward constructing robust binary gelling systems. Structural characterization demonstrated that preheating treatment induced the unfolding of PPs, producing larger particles and a 121 % increase in surface hydrophobicity. Concomitantly, preheated pea proteins (PPPs) maintained more free 11S basic subunits, modulating mixed protein-protein interactions. The increase in particle size of the mixed protein was associated with enhanced cross-linking interactions, resulting in a better aggregation tendency during the gelation process, as evidenced by a 48 % increase in the storage modulus compared to the control. Compared to conventional additive-dependent approaches, this additive-free strategy reduces processing complexity while enhancing gel strength and water retention. This study offers a sustainable and clean-label method for developing low-salt, additive-free hybrid protein products, with potential applications in flexitarian diets and elderly nutrition foods.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104075"},"PeriodicalIF":6.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144271700","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":"Effects of ohmic heating on interfacial, rheology and structure of aquafaba proteins and products","authors":"Débora Krichanã ,&nbsp;Thaís Caroline Buttow Rigolon ,&nbsp;Taline Amorim Santos ,&nbsp;Isis Rodrigues Toledo Renhe ,&nbsp;Mária Hermínia Ferrari Felisberto ,&nbsp;Jaqueline de Araújo Bezerra ,&nbsp;Paulo César Stringheta ,&nbsp;Evandro Martins ,&nbsp;Pedro Henrique Campelo","doi":"10.1016/j.ifset.2025.104081","DOIUrl":"10.1016/j.ifset.2025.104081","url":null,"abstract":"<div><div>Aquafaba, the viscous liquid obtained from cooking chickpeas, has emerged as a promising plant-based egg white substitute due to its foaming and emulsifying abilities. However, its native functional performance remains limited by low protein content and structural instability, which compromises its use in food systems such as meringues. This study aimed to evaluate ohmic heating (OH) as a clean-label and sustainable strategy to improve the functional properties of chickpea aquafaba, focusing on its structural, physicochemical, and rheological changes under different electric field intensities (20–50 <em>V</em>·cm⁻¹). OH at 20 V·cm⁻¹ significantly enhanced protein solubility (from 32.6 % to 46.4 %), increased free sulfhydryl content by 61 %, and improved viscoelastic moduli (G' and G\") by over 35 %, resulting in denser, more elastic foams. Meringue porosity was reduced from 21.35 % (control) to 6.47 %, indicating a stronger structure. Conversely, higher intensities (≥ 40 <em>V</em>·cm⁻¹) led to excessive protein denaturation, reducing solubility by 47 %, increasing porosity to 33.61 %, and decreasing meringue cutting force from 7.76 N to 2.98 N. These results demonstrate that moderate OH intensity is effective in modulating protein structure to improve foam stability. The application of OH to aquafaba is unprecedented and represents a novel strategy to enhance plant-based protein systems for clean-label and sustainable food products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104081"},"PeriodicalIF":6.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240893","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":"Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility","authors":"Jimena Álvarez-Chávez ,&nbsp;Marcela Gaytán-Martínez ,&nbsp;Aurea K. Ramírez-Jiménez","doi":"10.1016/j.ifset.2025.104076","DOIUrl":"10.1016/j.ifset.2025.104076","url":null,"abstract":"<div><div>Agave bagasse, a byproduct of mezcal production, represents an abundant yet underutilized biomass. In this study, ohmic heating was applied as a pretreatment strategy to disrupt the bagasse's recalcitrant fiber structure and enhance the release of bioactive compounds. A central composite response surface design (20 runs) was used to evaluate the effects of three independent variables, moisture content (50–70 %), voltage (100–120 V), and time (5–15 min), on the extraction of total phenolic content, soluble dietary fiber, and insoluble dietary fiber. The optimal conditions for maximizing phenolic yield and soluble fiber were 76.33 % moisture, 107.53 V, and 7.77 min of treatment. Under these conditions, ohmic heating significantly increased the extraction of phenolic compounds and the proportion of soluble dietary fiber, while reducing the content of insoluble fiber. To evaluate the nutritional relevance of these changes, the bioaccessibility of phenolics and sugars was assessed using the standardized INFOGEST digestion model. Ohmic heating increased the release of simple sugars up to 222 %, indicating effective breakdown of structural carbohydrates. Phenolic bioaccessibility increased up to 252 %, a substantial increase compared with the control sample without ohmic treatment. Although the bioaccessibility of phenolic compounds improved for certain processing conditions, a significant fraction remained undigested, suggesting potential prebiotic activity in the colon. Overall, this study demonstrates that ohmic heating is a promising green technology for the valorization of agave bagasse, enhancing its functionality as a source of bioaccessible compounds and supporting its incorporation into sustainable, health-oriented food applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104076"},"PeriodicalIF":6.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240894","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 steam explosion pretreatment on the aqueous extraction efficiency of soybean oil","authors":"Zhenzhen Wang,&nbsp;Yubao Guo,&nbsp;Shunmin Wang,&nbsp;Liangliang Xie,&nbsp;Qian Lu,&nbsp;Xinyu Wang","doi":"10.1016/j.ifset.2025.104080","DOIUrl":"10.1016/j.ifset.2025.104080","url":null,"abstract":"<div><div>Soybeans belong to low oil content oilseeds, it is very difficult to obtain free oil through aqueous phase extraction, and the residual oil rate of soybean meal is relatively high. After steam explosion pretreatment of soybeans, oil was extracted with aqueous ethanol. The effects of steam explosion and extraction conditions on the yield and quality of free oil were investigated, in order to establish a green processing technology for soybean oil. After steam explosion pretreatment at a pressure of 1.0 MPa for 15 s, soybean oil was extracted by shaking at 140 r/min and 70 °C for 2 h using a 45 % (v/v) ethanol aqueous solution with a liquid to material ratio of 3:1 mL/g. The free oil yield of soybean increased from (61.91 ± 0.77)% of the control to (96.69 ± 0.50)%, and the residual oil rate of the meal decreased from (13.38 ± 0.61)% to (1.32 ± 0.28)%. The free oil obtained from soybeans subjected to steam explosion pretreatment met the national standards of first-class soybean oil in terms of color, acid value and peroxide value. Steam explosion pretreatment led to the rupture of soybean cells, an increase in protein hydrophilicity, and the aggregation and fusion of oil bodies into larger oil droplets outside the cells, thereby promoting the release of free oil. However, the structural and property changes of soybean meal protein were relatively small. This provides a new method for efficient, safe and environmentally friendly production of soybean oil, with broad application prospects, laying the foundation for innovation in soybean oil processing.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104080"},"PeriodicalIF":6.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144254580","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":"Tailoring molecular, structural, and interfacial properties of soy protein isolate using in-package cold plasma treatment for stabilizing Pickering emulsions","authors":"Debojit Baidya Choudhury ,&nbsp;Kadavakollu Subrahmanyam ,&nbsp;Sibasish Sahoo ,&nbsp;Khalid Gul ,&nbsp;Rachna Sehrawat ,&nbsp;Ren You Gan","doi":"10.1016/j.ifset.2025.104079","DOIUrl":"10.1016/j.ifset.2025.104079","url":null,"abstract":"<div><div>In-package cold plasma (ICP) is a widely used non-thermal method for microbial inactivation, but its potential for modifying food macromolecules remains largely unexplored. This study systematically evaluates the impact of different ICP treatment durations (1, 5, 10, and 20 min) on the structural, functional, and interfacial characteristics of soy protein isolate (SPI) to enhance its emulsifying performance. Among the treatments evaluated, a 5 min exposure produced the most desirable changes. This treatment induced partial unfolding of SPI through peptide bond cleavage. As a result, the surface hydrophobicity of 5 min ICP treated SPI (2406.15 ± 47.42) increased significantly compared to untreated SPI (1638.90 ± 45.04). The 5 min ICP treatment also induced significant structural alterations, including an increased random coil content and reduced α-helix and β-sheet structures. Additionally, it significantly reduced the particle size (221.76 ± 1.88 nm) compared to native SPI (246.16 ± 2.66 nm) due to structural disruption. Moreover, ICP induced oxidation of amino acid residues increased the zeta potential (−36.82 ± 0.64 mV) compared to native SPI (−30.66 ± 0.53 mV). Collectively, these modifications resulted in smaller emulsion droplet size (2.79 ± 0.78 μm), lower creaming indices, and improved viscoelastic properties. However, shorter treatment (1 min) had negligible effects, while prolonged exposure (20 min) caused excessive oxidation and protein aggregation, compromising emulsion stability. These findings indicate that intermediate-duration ICP treatment improves the structural and functional properties of SPI, making it suitable for stabilizing Pickering emulsions in food and nutraceutical applications.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104079"},"PeriodicalIF":6.3,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144262736","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":"Influence of moderate electric field pretreatment on protein extraction from lupin flour","authors":"Paola Navarro-Vozmediano ,&nbsp;José V. García-Pérez ,&nbsp;Rubén Domínguez-Valencia ,&nbsp;José Benedito","doi":"10.1016/j.ifset.2025.104067","DOIUrl":"10.1016/j.ifset.2025.104067","url":null,"abstract":"<div><div>Lupin protein quality is notably affected by the presence of anti-nutritional factors (ANF) such as polyphenols, alkaloids and saponins, along with anti-technological factors (ATF) like polyphenols and fat. This research addresses the impact of moderate electric field-assisted (MEF) pretreatment on lupin flour (LF) prior to protein extraction by isoelectric precipitation, focusing on its effects on ANF and ATF content, protein yield and techno-functional properties. Pretreatments were carried out for 3 min using water and ethanol–water (1:4 <em>v</em>/v), under two conditions: (i) conventional mechanical stirring (952 rpm) and (ii) MEF (from 150 to 300 V) at 60 °C. Pretreatment decreased noticeably ANF and ATF content of both LF and lupin protein isolate (LPI). Furthermore, it yielded a lupin protein concentrate (LPC, avg. 62 g protein/100 g) with reduced levels of ANF and ATF. LF pretreatment increased the recovery of protein (avg. 12 %). Compared to conventional pretreatment, MEF application reduced fat (avg. 21 %), saponins (avg. 37 %), polyphenols (avg. 38 %) and antioxidant activity (avg. 8 %) and improved LPI's techno-functional properties, including water and fat absorption index (avg. 17 and 68 %, respectively), foaming (avg. 122 %) and emulsifying properties (avg. 10 %). The LPC fraction also exhibited promising characteristics, indicating its potential as a valuable ingredient in food formulations. These findings highlight the effectiveness of MEF pretreatments as a strategy for reducing ANF and ATF, enhancing protein extraction and overall quality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104067"},"PeriodicalIF":6.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240895","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":"Design and evaluation of a resonant sono-plate combined with infrared radiation to accelerate food drying at near-freezing temperatures","authors":"Nikunj Naliyadhara,&nbsp;Jayashree Arcot,&nbsp;Francisco J. Trujillo","doi":"10.1016/j.ifset.2025.104068","DOIUrl":"10.1016/j.ifset.2025.104068","url":null,"abstract":"<div><div>This study designed and developed an ultrasonically vibrating sono-plate operated in conjunction with infrared radiation to accelerate the drying of solid foods at near-freezing temperatures. The prototype utilized resonance to generate ultrasonic standing waves to transmit acoustic energy from an aluminium plate to the food sample. The injected ultrasonic energy accelerates drying while maintaining near-freezing temperatures (−5 to 5 °C) to better preserve food quality. The prototype was designed by modelling the transmission of sound through the system. The efficacy of the system was evaluated through drying apple slices with different ultrasound (US) power levels (0, 50, 100 W), infrared radiation (IR) power (0, 100, 200 W), and drying temperatures (−5, 0, 5 °C) with nitrogen as the drying medium to reduce oxidative degradation. The application of US and IR reduced the drying time relative to the control by 31.6 % and 47.5 %, respectively. The combined application of US and IR resulted in a 54.7 % reduction in drying time. Moreover, the effect on the physico-chemical properties of dried apples was evaluated. Near-freezing temperature treatments with US, IR, and their combination did not significantly affect (<em>p</em> &lt; 0.05) colour, shrinkage, antioxidant activity (AA), total polyphenol content (TPC), and textural properties of rehydrated slices relative to the control. Near-freezing US-IR drying was compared to hot air drying (40 °C) (HAD) and vacuum freeze drying (VFD). The colour of US and IR-assisted dried apple slices was preserved better than HAD and VFD. The study demonstrated that near-freezing drying can be accelerated with the assistance of US and IR without affecting quality relative to the control.</div></div><div><h3>Industrial relevance of the research</h3><div>Industries seek drying technologies that reduce temperature damage to dried foods while reducing drying times. In this study, US combined with IR reduced drying time by half (54.7 %) while preserving the quality attributes of dried apples due to the near-freezing temperatures. There were no significant (<em>p</em> &lt; 0.05) differences in the measured quality attributes compared to drying without US and IR at the same temperature. Hence, this technology offers a viable industrial alternative to accelerate drying at low temperatures. Furthermore, the designed ultrasonic system achieved a high electrical efficiency of 93.5 %. This indicates that most of the electrical power used in the US was converted into ultrasonic vibrations. The better rehydration behaviour achieved at near-freezing temperatures can be applied to instant and ready-to-eat food formulations, targeting premium dried products, functional foods, and high-value ingredients.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104068"},"PeriodicalIF":6.3,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221839","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}