Future Foods最新文献

Real-time detection of turmeric adulteration with metanil yellow using a miniaturized NIR sensor and AI techniques 小型近红外传感器和人工智能技术实时检测掺入金属黄的姜黄

IF 7.2

Future Foods Pub Date : 2025-07-08 DOI: 10.1016/j.fufo.2025.100695

Dimitra Xenitopoulou, Nikolaos L. Tsakiridis, Achilleas Panagiotis Zalidis, George C. Zalidis

{"title":"Real-time detection of turmeric adulteration with metanil yellow using a miniaturized NIR sensor and AI techniques","authors":"Dimitra Xenitopoulou, Nikolaos L. Tsakiridis, Achilleas Panagiotis Zalidis, George C. Zalidis","doi":"10.1016/j.fufo.2025.100695","DOIUrl":"10.1016/j.fufo.2025.100695","url":null,"abstract":"<div><div>Spices have been among the most targeted foods in the European Union (EU) for fraudsters, given that the spice market exemplifies complex and globalized supply chains. Turmeric is a widely used spice famous for its vivid color, flavor, and purported health advantages. Its medicinal properties in addressing various health issues have sparked a surge in global demand, raising concerns about the spice industry’s integrity. The most common and hazardous adulterants of turmeric, added for financial gain, are synthetic, non-authorized azo dyes, particularly Metanil Yellow (MY). To tackle malpractices in the turmeric supply chain, this study proposes a scalable method utilizing a miniaturized near-infrared (NIR) (1350–2500 nm) sensor coupled with advanced Artificial Intelligence (AI) techniques to detect the presence of MY in turmeric. A dataset comprising 202 samples, including pure turmeric, MY, and their admixtures (5%–40% w/w), was analyzed using both the portable device and a high-resolution benchtop visible and near-infrared–short-wave infrared (VNIR–SWIR) spectroradiometer. Multiple spectral pre-treatments were applied, and classification was performed using Random Forest (RF), XGBoost, and Support Vector Machines (SVM). The best performance was achieved by the RF model on raw reflectance spectra collected with the miniaturized sensor (98% accuracy, <span><math><mi>κ</mi></math></span> = 0.97). Key diagnostic wavelengths (e.g., 1495, 1640, 1675, 2155, 2475 nm) linked to MY’s chemical structure were pinpointed through feature importance analysis. This work highlights the potential of portable, low-cost NIR sensors as tools for broadening access to food authentication, enabling rapid, non-destructive testing with a practical limit of detection of 5% w/w for MY adulteration.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100695"},"PeriodicalIF":7.2,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144589175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Simultaneous application of refractance window and microwave drying: A novel hybrid technique for fruit dehydration to reducing drying time and improve bioactive compound retention 同时应用折光窗和微波干燥：一种新的水果脱水混合技术，以减少干燥时间和提高生物活性化合物的保留

IF 7.2

Future Foods Pub Date : 2025-07-07 DOI: 10.1016/j.fufo.2025.100709

C. Ramírez , H. Núñez , R. Vallejos , K. Belmonte , S. Almonacid , F Marra

{"title":"Simultaneous application of refractance window and microwave drying: A novel hybrid technique for fruit dehydration to reducing drying time and improve bioactive compound retention","authors":"C. Ramírez , H. Núñez , R. Vallejos , K. Belmonte , S. Almonacid , F Marra","doi":"10.1016/j.fufo.2025.100709","DOIUrl":"10.1016/j.fufo.2025.100709","url":null,"abstract":"<div><div>Refractance window (RW™) and microwave (MW) are two drying technologies characterized by short drying time and high-quality retention. This study investigated the effect of drying apple slices (as a model food), using a novel system: RW™ assisted with microwaves (RW-MW). Drying time, moisture content, water activity (<em>a<sub>w</sub></em>), total polyphenol content, antioxidant capacity and color change were determined. The study also aimed to model the drying process through Fick’s second law and anomalous diffusion model based on fractional calculus. Drying was performed with RW™, and RW-MW using two power densities: 815 W/kg and 1165 W/kg. RW™ and RW-MW were set at 98 °C. In both cases, the drying process was performed until the apple slices reached a moisture content lower than 0.097 g of water/ g sample (wet basis) and <em>a<sub>w</sub></em> below 0.4. Bioactive compound retention was assessed by measuring total polyphenol content (TPC), and antioxidant capacity (AC). The results showed that applying microwave power densities of 815 W/kg and 1165 W/kg simultaneously during RW™ drying allowed reduced drying time by up to 66 % compared to RW™ alone, maintaining the retention of TPC and AC. This study demonstrated that RW-MW is a technology that allows for reduced drying times while maintaining high bioactive compound retention compared to RW™ drying.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100709"},"PeriodicalIF":7.2,"publicationDate":"2025-07-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

How will artificial intelligence drive marketing in the beverage industry? - A bibliometric literature review 人工智能将如何推动饮料行业的营销？-文献计量学文献综述

IF 7.2

Future Foods Pub Date : 2025-07-04 DOI: 10.1016/j.fufo.2025.100704

Pietro Chinnici, Simona Bacarella, Stefania Chironi, Vincenzo Naselli, Marzia Ingrassia

{"title":"How will artificial intelligence drive marketing in the beverage industry? - A bibliometric literature review","authors":"Pietro Chinnici, Simona Bacarella, Stefania Chironi, Vincenzo Naselli, Marzia Ingrassia","doi":"10.1016/j.fufo.2025.100704","DOIUrl":"10.1016/j.fufo.2025.100704","url":null,"abstract":"<div><div>Application of Artificial Intelligence (AI) in the Drinks & Beverages (D&B) industry is becoming increasingly important for the competitiveness of companies in the sector. AI application for Marketing 5.0 in the D&B industry is of growing interest to both researchers and companies. AI-tools allow to create extremely precise market segmentations and satisfy increasingly differentiated consumer preferences or even influence them. However, at present, research on AI for Marketing of companies in the D&B industry is still at an early stage. Furthermore, to the best of our knowledge, there is a lack of systematic and quantitative reviews mapping the scholarly landscape at the intersection of these topics of research. Therefore, in order to help fill this gap, this review is the first study that aims to provide a comprehensive and detailed bibliometric analysis of the scientific literature published to date on the topics of AI for marketing and consumer studies in the D&B sector; in addiction, this study highlights the most discussed connecting themes among the main topics. Scientific co-occurrence maps were provided and Time Series analysis was carried out. Results showed limited number of scientific documents whose primary objective is the study of AI for Beverages’ Marketing, despite the likely increase in academic interest in these topics. Machine Learning is the most widely used technology for customer profiling and preference prediction. Findings suggest an interdisciplinary approach for future AI-based marketing research and consumer studies, to provide open tools for personalized marketing tactics and strategies for SMEs.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100704"},"PeriodicalIF":7.2,"publicationDate":"2025-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the potential of anthocyanin-infused fermented beverages for sustainable health solutions: A pathway to functional food development 探索注入花青素的发酵饮料在可持续健康解决方案中的潜力：功能性食品开发的途径

IF 7.2

Future Foods Pub Date : 2025-07-03 DOI: 10.1016/j.fufo.2025.100708

Büşra Yusufoğlu , Yasemin Açar , Gizem Kezer , Sina Zargarchi , Kerem Mertoglu , Tuba Esatbeyoglu

{"title":"Exploring the potential of anthocyanin-infused fermented beverages for sustainable health solutions: A pathway to functional food development","authors":"Büşra Yusufoğlu , Yasemin Açar , Gizem Kezer , Sina Zargarchi , Kerem Mertoglu , Tuba Esatbeyoglu","doi":"10.1016/j.fufo.2025.100708","DOIUrl":"10.1016/j.fufo.2025.100708","url":null,"abstract":"<div><div>Anthocyanins, natural red pigments in foods, have gained significant attention due to their potent antioxidant, anti-inflammatory, and anti-microbial properties. Among food products, beverages especially fermented ones emerge as candidates for anthocyanin fortification due to their global popularity and potential to deliver substantial health benefits in diets. This review particularly highlights the health promoting potential of anthocyanin-rich fermented dairy and non-dairy fermented beverages such as kefir, kombucha, and kvass focusing on their health benefits such as cognitive function, type 2 diabetes (T2DM) and cancer. And also, emphasizes the functional roles of beverages in gut microbiota modulation, metabolic and neurotransmitter regulation, oxidative stress reduction and signaling pathways (e.g., NF-κB, PI3K/AKT). Fermentation technologies and innovative stabilization methods are presented as critical for preserving anthocyanin integrity, enhancing bioavailability, and improving both nutritional and sensory properties. Innovative technologies such as controlled fermentation, encapsulation, and use of fruit byproducts improve anthocyanin retention and functionality. By addressing current limitations in anthocyanin stability and exploring innovative solutions for fortification, this research contributes to the development of sustainable, health-oriented fermented beverages. The insights provided pave the way for expanding the functional beverage market while offering a roadmap for future studies to optimize the therapeutic and nutritional potential of anthocyanin-rich products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100708"},"PeriodicalIF":7.2,"publicationDate":"2025-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604318","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving the extraction of tomato seed oil and the retention of bioactive substances using pulsed electric field technology 利用脉冲电场技术改进番茄籽油的提取和生物活性物质的保留

IF 7.2

Future Foods Pub Date : 2025-07-01 DOI: 10.1016/j.fufo.2025.100706

Franka Markić , Klara Kraljić , Višnja Stulić , Sanda Pleslić , Tomislava Vukušić Pavičić , Nadica Maltar-Strmečki

{"title":"Improving the extraction of tomato seed oil and the retention of bioactive substances using pulsed electric field technology","authors":"Franka Markić , Klara Kraljić , Višnja Stulić , Sanda Pleslić , Tomislava Vukušić Pavičić , Nadica Maltar-Strmečki","doi":"10.1016/j.fufo.2025.100706","DOIUrl":"10.1016/j.fufo.2025.100706","url":null,"abstract":"<div><div>Tomato seeds are by-products of tomato processing and are rich in important bioactive compounds like carotenoids, polyphenols, phytosterols and fatty acids. The aim of this work was to provide insight into bioactive profile and key physicochemical properties of tomato seed oil (TSO) by using a pulsed electric field (PEF) as a pre-extraction process. Influence of PEF treatment parameters on quality of TSO is reflected in concentration of extracted bioactive compounds, antioxidant activity and oxidative stability of TSO. HPLC and GC analysis revealed that lycopene is the major carotenoid with an average concentration of 565.54 mg/mL and linoleic fatty acid is predominant unsaturated fatty acid in TSO. Results obtained in this work indicate that the PEF treatment parameters of 9 min and 0.5 μs provide the best result in extraction and isolation of bioactive components. Due to the high concentration of bioactive compounds, TSO has strong antioxidant activity, which also plays important role in oxidative stability of the oil. The resistance to free radical formation at high temperatures describes the oxidative stability of TSO, which was investigated by EPR spectroscopy and DSC. This study provides important information about the composition and properties of tomato seed oil, which is crucial for future industrial production and consumption.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100706"},"PeriodicalIF":7.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144549453","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Synergistic potential of agrobiomass-derived xylooligosaccharides (XOS) and antioxidants as pioneering prebiotics for probiotic cultivation 农业生物质衍生的低聚木糖（XOS）和抗氧化剂作为益生菌培养的先驱益生元的协同潜力

IF 7.2

Future Foods Pub Date : 2025-07-01 DOI: 10.1016/j.fufo.2025.100707

Nipaporn Chadathong, Surasak Siripornadulsil, Wilailak Siripornadulsil

{"title":"Synergistic potential of agrobiomass-derived xylooligosaccharides (XOS) and antioxidants as pioneering prebiotics for probiotic cultivation","authors":"Nipaporn Chadathong, Surasak Siripornadulsil, Wilailak Siripornadulsil","doi":"10.1016/j.fufo.2025.100707","DOIUrl":"10.1016/j.fufo.2025.100707","url":null,"abstract":"<div><div>Prebiotic resources, such as xylooligosaccharides (XOS), which are resistant to acidity and temperature, can be derived from lignocellulosic agrobiomass. Hydrolysates containing prebiotic XOS were produced from fruit, rice, and sugarcane biomass using acid and hydrothermal pretreatments. Phosphoric acid pretreatment showed greater potential for biomass breakdown and oligosaccharide release. FTIR analysis detected xylan and pectin in the pellets produced by precipitating the hydrolysates of mango peel (MP), pineapple peel (PP), rice bran (RB) and sugarcane leaf (SCL). The hydrolysate and the precipitate presented different XOS (xylobiose and xylotetraose) profiles and were more than twofold greater in the PP, RB, and SCL pellets (71.28, 109.55, and 188.48 mg/mL, respectively) than in the MP pellets (0.29 mg/mL). SCL hydrolysate, as a carbon source, promotes probiotic growth but is unsuitable for pathogen growth. Furthermore, fermenting the spray-dried SCL hydrolysate powder with probiotics (<em>Bacillus subtilis</em> and lactic acid bacteria) significantly increased its phenolic (236.07 µg GAE/mL) and flavonoid (2.75 mg QE/mL) contents and antioxidant activity (75.77 %). This study highlights the potential for a synergistic interaction between XOS and bioactive compounds, which may considerably benefit probiotics and their hosts. This research demonstrates an efficient and straightforward method for producing XOS, yielding prebiotics at 189.72 g/kg of biomass. This approach provides a viable alternative for the development of plant<strong>-</strong>based, value<strong>-</strong>added food products.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100707"},"PeriodicalIF":7.2,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144604446","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A cute little grasshopper on the front? A qualitative study of consumers’ perceptions and expectations of insect-based food labelling in Germany 前面有只可爱的小蚱蜢吗？德国消费者对昆虫食品标签的认知和期望的定性研究

IF 7.2

Future Foods Pub Date : 2025-06-28 DOI: 10.1016/j.fufo.2025.100705

Berlianti Puteri, Benedikt Jahnke

{"title":"A cute little grasshopper on the front? A qualitative study of consumers’ perceptions and expectations of insect-based food labelling in Germany","authors":"Berlianti Puteri, Benedikt Jahnke","doi":"10.1016/j.fufo.2025.100705","DOIUrl":"10.1016/j.fufo.2025.100705","url":null,"abstract":"<div><div>To increase acceptance of insect-based foods, producers often apply a “hidden-is-best” principle, using less visible insect contents in processed products. Regulations ensure such contents are included in ingredient lists. However, widespread disinformation about “hidden insects in food” indicates a disparity between consumer expectations and labelling practices, showing the need for deeper insights into consumers’ perspectives. This study presents insights from six focus-group discussions in four German cities (<em>N</em> = 50), exploring consumer perceptions and expectations of the presence and presentation of front-of-package insect-labelling. Our findings confirm that many consumers fear “deception” and expect greater transparency through easily recognizable indications of insect-based ingredients on front-of-package labelling using familiar insect names and understandable language. Although the term “protein” on insect-labelling was widely appreciated, we could not find a “one-size-fits-all-solution” for label formatting. The present study offers practical recommendations for marketers, including the development of standardized front-of-package insect-labelling, designed in closer alignment with consumer preferences.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100705"},"PeriodicalIF":7.2,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144522719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect on 3D-printability and microstructure of pork paste partially replaced with yellow mealworm larvae paste 黄粉虫幼虫部分替代猪肉膏体对其3d打印性能和微观结构的影响

IF 7.2

Future Foods Pub Date : 2025-06-27 DOI: 10.1016/j.fufo.2025.100702

Jinbo Xu, Jiaqi Liu, Hui Wang, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong

{"title":"Effect on 3D-printability and microstructure of pork paste partially replaced with yellow mealworm larvae paste","authors":"Jinbo Xu, Jiaqi Liu, Hui Wang, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong","doi":"10.1016/j.fufo.2025.100702","DOIUrl":"10.1016/j.fufo.2025.100702","url":null,"abstract":"<div><div>Yellow mealworm larvae (<em>Tenebrio molitor</em> L<em>.</em>) (YML) are a readily available source of non-conventional protein with high nutritional value and feed conversion efficiency. However, they remain unaccepted by most consumers. This study examines the feasibility of substituting pork paste with YML paste (YMLP) at graded substitution levels (0–75 %), while concurrently evaluating the resultant effects on both nutritional composition and 3D-printing performance parameters in pork-YML composite matrices. Proximate composition analysis showed that YML substitution elevated ash content while maintaining baseline protein levels in the composite matrices, concurrently enhancing the overall nutritional profile of the experimental samples. The mixed pastes’ 3D printability was determined by measuring their rheological and microstructural properties. The Fourier-transform infrared spectroscopy results showed that the addition of YML increased the content of chitin, and the disentanglement and reorientation of chitin resulted in a decrease in viscosity and an increase in shear-thinning behavior which are shown in the rheological results. The texture profile analysis showed that the hardness, resilience, cohesiveness, and chewiness of the steamed 3D-printed samples were reduced with an increase in the YMLP replacement ratio (<em>P</em> <em><</em> <em>0.05</em>), which was due to the destruction of the 3D gel network as shown in scanning electron microscopy. Overall, while increasing the YMLP replacement ratio reduced the self-supporting capacity of printed samples and disrupted the 3D gel network structure, consequently diminishing printability and textural properties, successful substitution was achieved at a 30 % ratio. This optimal substitution level maintained functional performance while enhancing the nutritional profile of the pork-based matrices.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100702"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144518198","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed 普通消费者和非麸质消费者感知的无麸质面包的关键质量维度：苹果渣和亚麻籽的案例研究

IF 7.2

Future Foods Pub Date : 2025-06-27 DOI: 10.1016/j.fufo.2025.100696

Leire Cantero-Ruiz de Eguino , Jesús Salmerón , Monica Ojeda , Francisco José Perez-Elortondo , Iñaki Etaio , Edurne Simón , Jonatan Miranda , Olaia Martinez

{"title":"Key quality dimensions for gluten-free bread perceived by general and non-gluten consumers: A case study with apple pomace and flaxseed","authors":"Leire Cantero-Ruiz de Eguino , Jesús Salmerón , Monica Ojeda , Francisco José Perez-Elortondo , Iñaki Etaio , Edurne Simón , Jonatan Miranda , Olaia Martinez","doi":"10.1016/j.fufo.2025.100696","DOIUrl":"10.1016/j.fufo.2025.100696","url":null,"abstract":"<div><div>This study aimed to evaluate the sensory perception of a gluten-free bread formulated with sustainable and locally sourced ingredients: apple pomace and flaxseed. Sensory evaluation was performed with gluten-free and gluten consumers to analyze the differences in perception based on consumption patterns and to identify the key quality attributes influencing acceptability. Results showed that the formulations containing up to 6 % apple pomace and 12 % flaxseed resulted in the most acceptable products for both consumers group. However, higher levels of apple pomace (10 %) led to lower scores, and no significant differences in overall acceptability were found between both consumers groups. Nevertheless, gluten-free consumers tended to provide more detailed sensory descriptions, particularly for texture attributes, likely due to their need to evaluate newly formulated products with a great variability in their characteristics. “Crispy”, “Light texture” and “artisan-like appearance”, among others, were identified as positive attributes, while “rubbery” emerged as the main negative factor affecting acceptability. Based on these findings, a decision tree was proposed as a tool to evaluate gluten-free bread, balancing defects and positive sensory characteristics. This approach could guide manufacturers in developing gluten-free breads that meet the expectations of people with different consumption patterns.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100696"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144535387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Predicting postharvest weight loss and texture changes in table grapes using fruit color and machine learning 利用水果颜色和机器学习预测鲜食葡萄采后的体重下降和质地变化

IF 7.2

Future Foods Pub Date : 2025-06-27 DOI: 10.1016/j.fufo.2025.100703

Xiaoyan Cheng , Yao Zhou , Zhengyang Huo , Ruiying Li , Shiqian Xu , Hao Qi , Jianyuan Zhu , Fei Wang , Yang Bi

{"title":"Predicting postharvest weight loss and texture changes in table grapes using fruit color and machine learning","authors":"Xiaoyan Cheng , Yao Zhou , Zhengyang Huo , Ruiying Li , Shiqian Xu , Hao Qi , Jianyuan Zhu , Fei Wang , Yang Bi","doi":"10.1016/j.fufo.2025.100703","DOIUrl":"10.1016/j.fufo.2025.100703","url":null,"abstract":"<div><div>Accurately predicting postharvest quality is crucial for optimizing storage and reducing losses in table grapes. This study explores the potential of fruit color parameters as non-invasive indicators of postharvest weight loss and textural changes. Using convolutional neural networks (CNNs), we developed predictive models based on colorimetric data, achieving high accuracy (<em>R</em>² > 0.80 for weight loss and <em>R</em>² > 0.97 for texture). Additionally, the effects of storage temperature on grape quality were examined, revealing that colder storage at 3°C significantly reduces weight loss and maintains texture better than storage at 10°C. Among tested cultivars, ‘Shine Muscat’ exhibited lower weight loss and superior textural stability compared to ‘Flame Seedless’. These findings highlight the potential of integrating color-based assessments and machine learning models into postharvest monitoring, offering a practical approach for improving quality control and storage management in the grape industry.</div></div>","PeriodicalId":34474,"journal":{"name":"Future Foods","volume":"12 ","pages":"Article 100703"},"PeriodicalIF":7.2,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144514111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0