Food and Bioprocess Technology最新文献

{"title":"Optimization of Antioxidant Recovery from Deep Eutectic Solvent Phase via Back-Extraction Using Taguchi Method","authors":"Aybike Kamiloğlu,&nbsp;Tuğba Elbir Abca,&nbsp;Naciye Kutlu","doi":"10.1007/s11947-026-04556-y","DOIUrl":"10.1007/s11947-026-04556-y","url":null,"abstract":"<div><p>This study investigates the use of deep eutectic solvents (DESs) via ethyl acetate-mediated liquid–liquid extraction and the optimization of the process using the Taguchi method for the recovery of antioxidant compounds from tea industry waste. In the study, choline chloride was used as a hydrogen bond acceptor; lactic acid, glycerol, and ethanol were used as hydrogen bond donors; and different ratios of water (10–30%) were added to reduce the viscosity of the DESs. Ultrasound-assisted extraction results showed that lactic acid-based DESs provided the highest total phenolic content and antioxidant activity due to their ability to break down plant cell walls. However, in the recovery phase carried out with ethyl acetate, it was determined that ethanol-based DESs (ChCl:EtOH) were more effective in transferring antioxidants to the organic phase due to their looser molecular structure. Optimization using the Taguchi L₉ orthogonal array revealed the following results: ChCl:EtOH solvent, 2:1 ethyl acetate/extract ratio, 20% water ratio, and 30-min shaking period were determined as the optimal conditions. Under these conditions, the model predicted a yield of 93.34%, and experimental validation revealed a recovery yield of 85.70 ± 1.13%. The results demonstrate that this developed green extraction method offers a sustainable alternative for converting tea waste into high value-added functional components.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148838410","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":"Dry Fractionation of Navy Beans by Milling and Air Classification: Protein Enrichment, Particle Size Distribution, and Functional Properties","authors":"Rania Marie Buenavista,&nbsp;Snehasis Chakraborty,&nbsp;Jared Lou Rivera,&nbsp;Kaliramesh Siliveru","doi":"10.1007/s11947-026-04557-x","DOIUrl":"10.1007/s11947-026-04557-x","url":null,"abstract":"<div><p>Dry fractionation by milling and air classification produces plant protein concentrates with preserved native functionality. However, limited information is available on the fractionation behavior and functional properties of navy bean (<i>Phaseolus vulgaris</i> L.) protein fractions. This study evaluated the effects of classifier wheel speed (7115, 9920, and 11730 rpm) and air flow rate (2.8 and 3.3 m³/min) on particle size distribution, protein enrichment, processing performance, and functional properties of navy bean protein concentrates. Increasing classifier wheel speed significantly reduced particle size, with D50 decreasing from 21.6 μm at 7115 rpm to 14.4 μm at 11730 rpm (2.8 m³/min). Protein purity increased from 35.0% to 44.9% at 2.8 m³/min and from 33.8% to 43.2% at 3.3 m³/min as classifier wheel speed increased, while yield decreased from 28.3% to 8.0% at 2.8 m³/min due to the stricter separation of finer particles. Oil absorption capacity increased significantly with classifier wheel speed and ranged from 1.00–1.3 g/g protein, whereas water absorption capacity showed no significant differences among treatments. Emulsifying capacity ranged from 57.3–63.9% and emulsion stability from 53.9–57.8%, both improving with higher classifier wheel speeds. Protein solubility remained high (77.5–97.0%), indicating good dispersibility of the protein fractions. Among the conditions evaluated, the combination of 11730 rpm classifier wheel speed and 2.8 m³/min air flow produced the highest protein purity, oil absorption capacity, emulsifying capacity, and emulsion stability. These results demonstrate that milling and air classification can effectively produce navy bean protein concentrates with high protein enrichment and desirable functional properties for plant-based food applications.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148838256","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":"Enhanced Microwave-Assisted Xylooligosaccharide Production from Corn Stover via Ball Milling and Citric Acid-Induced Dielectric Regulation","authors":"Weike Ren,&nbsp;Kaili Ding,&nbsp;Xueyan Liang,&nbsp;Hui Zhang,&nbsp;Yinghui He,&nbsp;Nan Zhang,&nbsp;Xiangjie Zuo,&nbsp;Li Liu,&nbsp;Lujia Han,&nbsp;Weihua Xiao","doi":"10.1007/s11947-026-04554-0","DOIUrl":"10.1007/s11947-026-04554-0","url":null,"abstract":"<div><p>This work targets xylooligosaccharide (XOS) production from corn stover, yet conventional hydrothermal methods yield low DP2–6 XOS selectivity. Short-chain DP2–6 XOS exert favorable prebiotic effects, while existing processes fail to enrich this fraction efficiently. In this study, an integrated strategy combining ball milling (BM) pretreatment, citric acid (CA) catalysis, and microwave (M)-assisted hydrothermal treatment was developed to enhance XOS production from corn stover, followed by enzymatic hydrolysis of the solid residue to recover monosaccharides. Among five acids evaluated (sulfuric acid, oxalic acid, citric acid, benzoic acid, and acetic acid), citric acid (0.09 g/g corn stover) was identified as the optimal catalyst. Under microwave heating at 130 °C for 60 min, total XOS reached 12.43 ± 0.34 g/L with a 66.88 ± 1.82% yield, representing a 3.4-fold increase relative to single pretreatment, of which only 6.83 g/L was DP2-6 prebiotic XOS. Mechanistically, the synergistic effect of ball milling and citric acid significantly disrupts the compact structure of the raw material, increases the exposure of polar groups, and improves dielectric properties, thereby enhancing the conversion efficiency of microwave energy and ultimately achieving the selective hydrolysis of hemicellulose. Structural characterization, including TGA and SEM, verified the gradual breakdown of the biomass matrix. Enzymatic hydrolysis of the BMCA-M residue at a solid loading of 15% (w/w) using 20 FPU/g cellulase yielded approximately 86.19 g/L of total sugars, with a feedstock-based target saccharide recovery rate of 50.33%. This work provides an integrated biorefinery pathway for corn stover valorization, while we also discuss the limitation of abundant long-chain XOS restricting its direct application as high-purity prebiotic raw materials.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148838141","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":"The Effect of Black Mulberry Vinegar and Freeze-Dried Postbiotic-Based Marination on Microbial Safety and Quality Parameters of Beef Steaks","authors":"Müzeyyen Akgöl,&nbsp;Pınar Karatepe,&nbsp;Canan Akdeniz İncili,&nbsp;Ece Çevik,&nbsp;Sinem Bayrak,&nbsp;Ali Adnan Hayaloğlu,&nbsp;Gökhan Kürşad İncili","doi":"10.1007/s11947-026-04546-0","DOIUrl":"10.1007/s11947-026-04546-0","url":null,"abstract":"<div><p>The study aimed to characterize black mulberry vinegar and the freeze-dried postbiotic of <i>Lacticaseibacillus casei</i> and to evaluate the effects of a 6-h marinating process on the physicochemical, microbiological, textural, and sensory properties of tenderloin. The bioactive compounds in the vinegar and postbiotics were determined. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and diameter of inhibition zones were determined against <i>Escherichia coli</i> O157:H7, <i>Salmonella</i>, and <i>Listeria monocytogenes.</i> In the meat experiment, tenderloins were marinated at 4 °C for 6 h in solutions of 100% vinegar (V), 5%, 10%, 15% postbiotic (P), and their combinations<i>.</i> The characterization results showed the presence of 8 organic acids, 22 polyphenols, and 79–83 volatile compounds in the vinegar and postbiotics. The postbiotic–vinegar formulation exhibited high antioxidant activity and strong in vitro antimicrobial effects. The V + 15% P group showed the highest diameter of inhibition zone (17.84 to 22.56 mm) against the tested pathogens. The use of marinade reduced <i>Salmonella</i>, <i>E. coli</i> O157:H7, and <i>L. monocytogenes</i> by between 0.90 and 3.22 log₁₀ compared to the control (<i>P</i> &lt; 0.05)<i>.</i> The tenderloins marinated with vinegar and postbiotics were significantly softer and had lower pH, myofibrillar spaces, and cooking and drip loss (<i>P</i> &lt; 0.05). The tenderloins marinated with vinegar had lower sensory scores, while those marinated with postbiotics had higher scores than the control group. In conclusion, the vinegar- and postbiotic-based marinade improved the microbiological and physicochemical quality as well as the textural properties of tenderloin, highlighting the potential of postbiotics as natural functional ingredients.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837737","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":"Saffron (Crocus sativus L.) Tepals Floral Water as a Natural Alternative to Sulfites: Inhibition of Melanosis and Quality Preservation in Refrigerated Deep Water Pink Shrimp (Parapenaeus longirostris)","authors":"Kaoutar El Mahi,&nbsp;Imane Maiouet,&nbsp;Asma Bouqafa,&nbsp;Gennaro Battaglia,&nbsp;Kaoutar Bouothmany,&nbsp;Rachele Isticato,&nbsp;Angela Amoresano,&nbsp;Fouad Mellouki,&nbsp;Naima Rhallabi","doi":"10.1007/s11947-026-04545-1","DOIUrl":"10.1007/s11947-026-04545-1","url":null,"abstract":"<div><p>This study evaluated the preservative effect of floral water and aqueous and ethanolic extracts derived from saffron tepals (<i>Crocus sativus</i> L., Iridaceae) on deep water pink shrimp (<i>Parapenaeus longirostris</i>) stored at 4 °C for 8 days, in comparison with sodium metabisulfite (SMS) and an untreated control. Chemical characterization of the saffron tepal preparations by MALDI-TOF indicated the presence of multiple putatively annotated phenolic constituents, predominantly flavonoids and phenolic acids. During refrigerated storage, floral water significantly inhibited polyphenol oxidase activity, delayed melanosis development, and reduced TVB-N, TMA, and microbial growth compared with the untreated control (<i>p</i> &lt; 0.05). Treated samples remained below the commonly accepted TVB-N (30 mg N/100 g) and total viable count (6 log CFU/g) acceptability limits throughout the 8-day storage period, whereas the untreated control exhibited faster quality deterioration. Sensory evaluation further confirmed superior preservation of color, odor, muscle firmness, and overall appearance in floral water–treated shrimp. Overall, floral water demonstrated preservative efficacy comparable to sodium metabisulfite while avoiding the use of synthetic sulfites, supporting its potential as a natural preservative for refrigerated shrimp preservation and the valorization of saffron tepal by-products.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148837430","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":"Enhancing Polyphenol Recovery and Stability in Lemon Myrtle (Backhousia citriodora) and River Mint (Mentha australis) in Herbal Tea Infusions Using Ultrasound-Assisted Extraction and Spray-Dried Microencapsulation","authors":"Joseph Robert Nastasi,&nbsp;Laila Laila,&nbsp;Keely Rose Perry,&nbsp;Synne Hylen Røsten,&nbsp;Alberto Baldelli","doi":"10.1007/s11947-026-04539-z","DOIUrl":"10.1007/s11947-026-04539-z","url":null,"abstract":"<div><p>This study evaluated water-based ultrasound-assisted extraction (UAE) and spray-dried microencapsulation for producing phenolic-rich powders from Australian lemon myrtle (LM; <i>Backhousia citriodora</i>) and river mint (RM; <i>Mentha australis</i>). UAE was screened across time, amplitude and material-to-solvent ratio, with total phenolic content (TPC) used to identify the strongest tested condition. At 20 min, 30% amplitude and 1:20 m/v, method-development TPC was 25.10 ± 0.61 mg GAE/g for LM and 51.98 ± 4.28 mg GAE/g for RM. Applying these conditions to production materials, including a separately sourced commercial LM batch, yielded feed TPCs of 64.35 ± 2.72 and 37.67 ± 2.40 mg GAE/g, respectively. Spray drying with maltodextrin and maltodextrin–gum Arabic carriers gave production yields of 72.00–78.92% (LM) and 62.09–65.63% (RM), and process yields of 53.37–69.83% and 68.76–70.65%, respectively. RM showed higher TPC-based encapsulation efficiency (80.60–86.50%) than LM (59.71–68.02%), whereas LM powders had higher TPC (45.33–48.05 vs 24.25–25.63 mg GAE/g) and retention efficiency (68.8–74.9 vs 61.3–70.4%). Compound-specific encapsulation efficiency was approximately 78–85% for gallic acid in LM and 88–96% for rosmarinic acid in RM. Moisture ranged from 5.69 to 9.37%, while DPPH activity ranged from 3.31 to 10.52 mg TE/g for LM and 3.48–6.26 mg TE/g for RM. Powders had water activity of 0.42–0.47, solubility of 85.3–88.4%, Carr Index values of 39.69–46.73 and Hausner ratios of 1.66–1.88. Under the tested conditions, LM delivered greater phenolic density, while RM provided stronger proportional biomarker retention.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04539-z.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783295","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":"Drying Method–Dependent Alterations in Protein Structure, Gastrointestinal Digestibility, and Peptide Profiles in Penaeus vannamei","authors":"Minglei Sun,&nbsp;Xinyue Pan,&nbsp;Jianfeng Sun,&nbsp;Wenxiu Wang","doi":"10.1007/s11947-026-04537-1","DOIUrl":"10.1007/s11947-026-04537-1","url":null,"abstract":"<div><p>This study evaluated the effects of different drying methods on the protein structure, digestive behavior, and peptide profiles of <i>Penaeus vannamei</i>. Shrimp samples were processed by hot air drying (HAD), vacuum freeze-drying (VFD), microwave drying (MD), and natural air drying (NAD), followed by in vitro simulated gastrointestinal digestion. The results showed that protein digestibility differed among drying treatments, following the order NAD &gt; HAD &gt; VFD &gt; MD. Differences in digestive behavior were closely associated with structural changes caused by drying. During digestion, protein structures were gradually disrupted, as evidenced by reduced particle size and electrophoretic band intensity, increased surface hydrophobicity and intrinsic fluorescence, decreased β-sheet content, and increased β-turn content. Peptide profiling further demonstrated that NAD treatments promoted the release of peptides (2975 peptides) after gastrointestinal digestion. These findings provide mechanistic insights for the rational design of nutritionally optimized dried shrimp products.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148783343","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":"Edible Films and Coatings from Apple Pulp or Wine Grape Pomace-Derived Lignoholocellulose as Carriers for Antimicrobial Bioparticles: In Vitro Antimicrobial Activity and Effects on the Quality of Refrigerated Beef","authors":"Chieh-Yi Lin,&nbsp;Cecilia Hernandez-Hosaka,&nbsp;Jooyeoun Jung,&nbsp;Neroli Thomson,&nbsp;Alan Kadish,&nbsp;Eric Altermann,&nbsp;Karin Schofield,&nbsp;Nigel French,&nbsp;Yanyun Zhao","doi":"10.1007/s11947-026-04540-6","DOIUrl":"10.1007/s11947-026-04540-6","url":null,"abstract":"<div><p>Apple pulp (AP) and red wine grape pomace (RWGP) derived lignoholocellulose (LHC) were evaluated as edible film or coating matrices to carry antimicrobial bioparticles for food packaging applications. AP-derived LHC (AP-LHC) was formed into composite films with chitosan, potato starch (PS), or sodium alginate, and spray-coated with hydroxypropyl methylcellulose (HPMC) or PS to improve film functionality. AP-LHC film coated by HPMC exhibited relatively higher tensile strength (59.06 MPa) and slightly lower water vapor permeability (38.21 g mm/m² d kPa) compared with PS coated AP-LHC films (30.29 MPa and 42.02 g mm/m² d kPa, respectively) after 7 days ambient storage. RWGP-derived LHC (RWGP-LHC) was employed as a coating matrix due to superior performance for delivering the hen egg-white lysozyme (HEWL) bioparticles on the surface of fresh beef. The antimicrobial activity of coatings against <i>Listeria innocua</i> and <i>Micrococcus luteus</i> and the effect on preserving fresh beef quality during refrigerated storage were evaluated. RWGP-LHC formed a fibrous structure allowing uniform bioparticle immobilization and surface coverage on beef surfaces. In vitro antimicrobial studies showed that HEWL bioparticles and HEWL-loaded bioparticles RWGP-LHC films/coatings demonstrated significant inhibition against <i>M. luteus</i> (37.2 ± 0.9 mm of inhibition zone). RWGP-LHC coatings on fresh beef with or without HEWL bioparticles helped maintain higher red color (11.78 ~ 14.42) and lower TBARS values (2.4 ~ 3.1 mg MDA/kg) of beef samples compared with uncoated ones (7.95 ± 1.13 and 5.0 ± 1.5 mg MDA/kg, respectively) during 14 days of storage at 4 °C, thus delaying discoloration and lipid oxidation. This study demonstrates a promising, byproduct-derived active packaging strategy for providing antimicrobial potential and retaining quality of fresh beef and potentially other perishable food products.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782577","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":"Evaluation of the Properties of Whey Ice Cream by Adding Microbial Transglutaminase","authors":"Anna Kamińska-Dwórznicka,&nbsp;Anna Kot,&nbsp;Vitaliy Kolotylo,&nbsp;Marek Kieliszek","doi":"10.1007/s11947-026-04544-2","DOIUrl":"10.1007/s11947-026-04544-2","url":null,"abstract":"<div><p>Transglutaminase (TG) is an enzyme widely used in food due to its ability to catalyze the formation of covalent bonds between protein molecules. This activity leads to improved structure and functionality. This study aimed to determine the effect of microbial transglutaminase (MTGase) addition on the physicochemical and structural properties of whey-based ice cream. Cryoscopic temperature, density, melting time, emulsion stability, particle size distribution, viscosity, and crystal structure were analyzed. The addition of transglutaminase had a positive effect on selected product quality parameters. The cryoscopic temperature of the samples averaged − 3.0 °C and did not differ significantly, except for the variant without stabilizers, which included the addition of an enzyme. The use of MTGase increased emulsion stability and slowed the recrystallization process. The difference in mean crystal size after 24 h and after 1 month of storage was within the range of 1.0–1.5 µm. The highest viscosity values were recorded in the stabilized sample with added MTGase, both before (351.10 mPas) and after aging (581.80 mPas), which was attributed to the increased ability of the protein-stabilizer complex to adsorb free water. These results suggest that MTGase can be an effective biotechnological tool for improving selected quality attributes of whey-based ice cream, particularly viscosity, emulsion stability, and resistance to recrystallization. This enzyme demonstrates significant potential in ice cream production, allowing the use of whey proteins without compromising the quality of the final product.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04544-2.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782582","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–Assisted Near Infrared Spectroscopy for Dynamic Process Monitoring and Control in the Food Industry: Current Advances, Challenges, and Future Perspectives","authors":"Kubra Guven,&nbsp;Esra Ekiz,&nbsp;Beyhan Gunaydin Dasan,&nbsp;Eylul Evran,&nbsp;Ismail Hakki Boyaci","doi":"10.1007/s11947-026-04530-8","DOIUrl":"10.1007/s11947-026-04530-8","url":null,"abstract":"<div><p>The growing global demand for safe, sustainable, and high-quality food products has increased the need for real-time, non-destructive process monitoring technologies capable of supporting intelligent food manufacturing. Near-infrared spectroscopy (NIRS) has emerged as one of the most versatile process analytical technologies (PAT) for the food industry, offering rapid, continuous, non-destructive, and multi-parameter measurements that are well suited for dynamic process control. When integrated with Industry 4.0 technologies—including Internet of Things (IoT)–enabled sensor networks, cyber-physical systems, and artificial intelligence (AI)—NIRS supports predictive process monitoring and adaptive process optimization. This review critically evaluates recent developments in the field of AI-enabled NIRS for dynamic process control across the food supply chain; this evaluation places particular emphasis on measurement configurations (on-line and in-line), data analysis strategies, industrial applications, current limitations, and future research directions. Furthermore, it critically evaluates the current limitations and knowledge gaps that hinder the industrial applications of AI-enabled NIRS and identifies future research priorities aimed at improving model robustness, transferability, and process reliability. The reviewed studies suggest that AI-based models can enhance the predictive capability of NIRS for complex food systems. Nevertheless, robust industrial implementation remains challenged by calibration robustness, model transferability, sensor variability, and the lack of standardized validation frameworks. Emerging developments, including transfer learning, multi-sensor data fusion, digital twins, federated learning, and foundation-model-assisted analytics, may facilitate the next generation of intelligent food manufacturing, although most remain at an early stage of industrial implementation. Overall, this review critically compares conventional chemometric and AI-based approaches for NIRS, highlighting current challenges and future research priorities for food process monitoring.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 9","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148782578","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}