Pub Date : 2026-09-01Epub Date: 2025-11-04DOI: 10.1016/j.foodp.2025.100075
Pratik Madhukar Gorde, Charanjiv Singh Saini
This study evaluates the performance of traditional empirical models and machine learning approaches, specifically artificial neural networks (ANN), for predicting the mass of dragon fruit (Hylocereus spp.) seeds. Physical parameters of seeds were measured using a digital vernier caliper (P-VC) and a computer vision system with image processing (P-CV-IP). Mass prediction was conducted through mathematical models (MM-P-VC and MM-P-CV-IP) and ANN-based models (ANN-P-CV-IP). Results demonstrated that ANN models outperformed traditional mathematical approaches, achieving the highest coefficient of determination (R2) and the lowest root mean square error (RMSE), particularly in volume-based predictions. Among mathematical models, those based on physical dimensions provided the most reliable outcomes. Both P-VC and P-CV-IP measurements proved suitable for mass estimation; however, image-based quadratic models offered practical accuracy for routine applications. Digital image analysis further enabled rapid, non-destructive assessment of seed size and mass, while also capturing additional morphological attributes. Overall, the integration of image processing with ANN provides a precise, efficient, and resource-saving approach for dragon fruit seed mass modelling, offering potential for broader applications in agricultural product characterization.
{"title":"Comparative analysis of mathematical models and machine learning approaches for predicting dragon fruit seed mass","authors":"Pratik Madhukar Gorde, Charanjiv Singh Saini","doi":"10.1016/j.foodp.2025.100075","DOIUrl":"10.1016/j.foodp.2025.100075","url":null,"abstract":"<div><div>This study evaluates the performance of traditional empirical models and machine learning approaches, specifically artificial neural networks (ANN), for predicting the mass of dragon fruit (<em>Hylocereus spp.</em>) seeds. Physical parameters of seeds were measured using a digital vernier caliper (P-VC) and a computer vision system with image processing (P-CV-IP). Mass prediction was conducted through mathematical models (MM-P-VC and MM-P-CV-IP) and ANN-based models (ANN-P-CV-IP). Results demonstrated that ANN models outperformed traditional mathematical approaches, achieving the highest coefficient of determination (R<sup>2</sup>) and the lowest root mean square error (RMSE), particularly in volume-based predictions. Among mathematical models, those based on physical dimensions provided the most reliable outcomes. Both P-VC and P-CV-IP measurements proved suitable for mass estimation; however, image-based quadratic models offered practical accuracy for routine applications. Digital image analysis further enabled rapid, non-destructive assessment of seed size and mass, while also capturing additional morphological attributes. Overall, the integration of image processing with ANN provides a precise, efficient, and resource-saving approach for dragon fruit seed mass modelling, offering potential for broader applications in agricultural product characterization.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100075"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145528769","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}
Pub Date : 2026-09-01Epub Date: 2025-08-20DOI: 10.1016/j.foodp.2025.100069
Yuling Sun , Mingying Wang , Jikai Wang , Li Dong , Hongchao Zhang
Dynamic high-pressure microfluidization (DHPM) offers advantages in continuous liquid foods processing compared to traditional thermal processes. While generally recognized as a non-thermal technique, the short-duration thermal effects occurred during DHPM and their impact on heat-sensitive components remain unclear. This study simulated the physical changes in the core part of DHPM, quantified cumulative thermal effects based on a chromogenic model, and compared DHPM’s thermal impact with pasteurization or high-pressure processing under comparable conditions. Results revealed that the instantaneous flow velocity during fluid collision at 400 MPa reached as high as 420 m/s, with the localized temperature of up to 107 °C. When the cooling temperature was set to 25℃, the total thermal effects generated by DHPM at 200 and 400 MPa corresponded to 4.8 and 13.2 s, respectively, as 72 ℃ equivalent treatment. Significantly increased (p < 0.05) equivalent treating times were observed for DHPM at 400 MPa without cooling. Under the testing condition, DHPM caused significant degradation of ascorbic acid (31.9–44.2 %) and polyphenol oxidase (PPO) (20.7–38.4 %) alone, and synergistically enhanced PPO inactivation with the presence of ascorbic acid in water. Findings indicated that, based on the model systems in the present work, DHPM at elevated pressure (above 400 MPa) might pose comparable thermal effects as short duration pasteurization. However, its impact on heat-sensitive components was also determined by complex physical actions, such as shear forces and fluid collisions. The information delivered is useful to design optimal DHPM processing with minimal impact on vital nutrients.
{"title":"Modeling of thermal effect in dynamic high-pressure microfluidization and its impact on heat sensitive components from fruit juice","authors":"Yuling Sun , Mingying Wang , Jikai Wang , Li Dong , Hongchao Zhang","doi":"10.1016/j.foodp.2025.100069","DOIUrl":"10.1016/j.foodp.2025.100069","url":null,"abstract":"<div><div>Dynamic high-pressure microfluidization (DHPM) offers advantages in continuous liquid foods processing compared to traditional thermal processes. While generally recognized as a non-thermal technique, the short-duration thermal effects occurred during DHPM and their impact on heat-sensitive components remain unclear. This study simulated the physical changes in the core part of DHPM, quantified cumulative thermal effects based on a chromogenic model, and compared DHPM’s thermal impact with pasteurization or high-pressure processing under comparable conditions. Results revealed that the instantaneous flow velocity during fluid collision at 400 MPa reached as high as 420 m/s, with the localized temperature of up to 107 °C. When the cooling temperature was set to 25℃, the total thermal effects generated by DHPM at 200 and 400 MPa corresponded to 4.8 and 13.2 s, respectively, as 72 ℃ equivalent treatment. Significantly increased (<em>p</em> < 0.05) equivalent treating times were observed for DHPM at 400 MPa without cooling. Under the testing condition, DHPM caused significant degradation of ascorbic acid (31.9–44.2 %) and polyphenol oxidase (PPO) (20.7–38.4 %) alone, and synergistically enhanced PPO inactivation with the presence of ascorbic acid in water. Findings indicated that, based on the model systems in the present work, DHPM at elevated pressure (above 400 MPa) might pose comparable thermal effects as short duration pasteurization. However, its impact on heat-sensitive components was also determined by complex physical actions, such as shear forces and fluid collisions. The information delivered is useful to design optimal DHPM processing with minimal impact on vital nutrients.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100069"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144894813","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}
Computer vision is a powerful tool for external quality assessment of fruits, and rapid acquisition of surface images is essential for practical applications. In this study, we propose a rapid multi-view fruit surface imaging system that uses a single camera combined with a top-mounted mirror-based configuration. By properly arranging the mirrors, both the top and lateral surfaces of the object are reflected and captured within a single shot. The performance of the system was evaluated using spherical and cylindrical samples as well as real fruits, including pomelos and mangoes. Experimental results demonstrated that more than 80 % of the fruit surface, including the entire top region and most of the lateral surface, could be captured in a single image. Defects in challenging areas such as the equator, stem, and calyx were clearly visible. In contrast to existing solutions using multiple cameras or a single camera with rotating fruits, the proposed system reduces hardware costs and data volume while significantly increasing acquisition speed and overall efficiency. Moreover, positioning the mirrors above the fruit enables easy integration into conveyor-based automated inspection systems commonly used in industry. These findings highlight the strong potential of the proposed system for practical fruit inspection tasks such as volume estimation, shape analysis, color uniformity assessment, and surface defect detection.
{"title":"A top-mounted mirror-based imaging system for rapid multi-view quality inspection of fruits","authors":"Nhut-Thanh Tran , Phuoc-Loc Nguyen , Chanh-Nghiem Nguyen","doi":"10.1016/j.foodp.2026.100081","DOIUrl":"10.1016/j.foodp.2026.100081","url":null,"abstract":"<div><div>Computer vision is a powerful tool for external quality assessment of fruits, and rapid acquisition of surface images is essential for practical applications. In this study, we propose a rapid multi-view fruit surface imaging system that uses a single camera combined with a top-mounted mirror-based configuration. By properly arranging the mirrors, both the top and lateral surfaces of the object are reflected and captured within a single shot. The performance of the system was evaluated using spherical and cylindrical samples as well as real fruits, including pomelos and mangoes. Experimental results demonstrated that more than 80 % of the fruit surface, including the entire top region and most of the lateral surface, could be captured in a single image. Defects in challenging areas such as the equator, stem, and calyx were clearly visible. In contrast to existing solutions using multiple cameras or a single camera with rotating fruits, the proposed system reduces hardware costs and data volume while significantly increasing acquisition speed and overall efficiency. Moreover, positioning the mirrors above the fruit enables easy integration into conveyor-based automated inspection systems commonly used in industry. These findings highlight the strong potential of the proposed system for practical fruit inspection tasks such as volume estimation, shape analysis, color uniformity assessment, and surface defect detection.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100081"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975958","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}
The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ratio of 85:10:5. Two extrusion temperatures (60 °C and 80 °C) and two frying techniques (deep-fat and air frying) at 160 – 180 °C for varied times were evaluated based on the physical (expansion ratio, lightness, browning index, bulk density), textural (chewiness, cohesiveness, fracturability, hardness, springiness) and thermal (conductivity and diffusivity) properties of the 3 G snacks. Both extrusion temperature and frying techniques significantly affected the snack properties. The highest expansion ratio (2.66) was achieved at 60 ℃ extrusion temperature with 180 ℃ deep-fat frying temperature and 5 min frying time. Air-fried snacks showed higher lightness (49.00), lower browning index (71.81), increased bulk density (0.276 g/cm³), enhanced cohesiveness (2.01), and fracturability (118.67 N), with reduced springiness (1.13). Lower thermal conductivity (0.23 W/m·K) and thermal diffusivity (6.8 ×10⁻⁶ m²/s) were achieved under 80 °C extrusion temperature with either deep-fat frying at 160 °C for 10 min or air frying at 180 °C for 30 min. This study demonstrates the potential of wheat-rice-sweet potato blends in producing 3 G snacks with desirable physical, textural and thermal properties under appropriate conditions, aligning with consumer demand for innovative and convenient foods.
{"title":"Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks","authors":"Mayowa Saheed Sanusi , Mistura Oyindamola Abidogun , Elijah Ayilaran","doi":"10.1016/j.foodp.2026.100080","DOIUrl":"10.1016/j.foodp.2026.100080","url":null,"abstract":"<div><div>The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ratio of 85:10:5. Two extrusion temperatures (60 °C and 80 °C) and two frying techniques (deep-fat and air frying) at 160 – 180 °C for varied times were evaluated based on the physical (expansion ratio, lightness, browning index, bulk density), textural (chewiness, cohesiveness, fracturability, hardness, springiness) and thermal (conductivity and diffusivity) properties of the 3 G snacks. Both extrusion temperature and frying techniques significantly affected the snack properties. The highest expansion ratio (2.66) was achieved at 60 ℃ extrusion temperature with 180 ℃ deep-fat frying temperature and 5 min frying time. Air-fried snacks showed higher lightness (49.00), lower browning index (71.81), increased bulk density (0.276 g/cm³), enhanced cohesiveness (2.01), and fracturability (118.67 N), with reduced springiness (1.13). Lower thermal conductivity (0.23 W/m·K) and thermal diffusivity (6.8 ×10⁻⁶ m²/s) were achieved under 80 °C extrusion temperature with either deep-fat frying at 160 °C for 10 min or air frying at 180 °C for 30 min. This study demonstrates the potential of wheat-rice-sweet potato blends in producing 3 G snacks with desirable physical, textural and thermal properties under appropriate conditions, aligning with consumer demand for innovative and convenient foods.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100080"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975959","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}
Pub Date : 2026-09-01Epub Date: 2026-01-18DOI: 10.1016/j.foodp.2026.100082
Mohammad Ubaid , Mukhtar Ahmed , Mohd Aaqib Sheikh , Tawseefa Jan , Imran Sheikh , Naseer Ahmed , Krishan Kumar , Arvind Kumar , Aseem Vashisht
The potato (Solanum tuberosum L.) is one of the most widely cultivated crops worldwide, and its starch has attracted growing interest as a renewable and biodegradable biopolymer for applications in food, packaging, pharmaceuticals, and emerging material systems. The functional behavior of potato starch is governed by intrinsic structural features, such as granule size, crystalline organization, and the amylose-to-amylopectin ratio, which collectively influence gelatinization, viscosity development, and retrogradation. Despite these favorable attributes, native potato starch shows limited resistance to heat, shear, and acidic conditions, which restricts its direct use in many industrial processes. This narrative review provides an integrated overview of potato starch functionality, major modification strategies, sustainability aspects, and industrial applications. Physical, chemical, and enzymatic modification methods are discussed in relation to their effects on starch structure and the resulting functional performance. Particular attention is given to emerging green modification approaches that seek to enhance functionality while reducing chemical use and energy demand. A comparative analysis highlights the differences in effectiveness, scalability, and industrial feasibility between conventional and alternative modification technologies. Sustainability considerations are examined through biodegradation behavior and life cycle perspectives, emphasizing the importance of balancing functional improvement with environmental performance. Industrial case studies demonstrate the application of modified potato starch in various food systems, thermoplastic materials, packaging, and other value-added products, where processing conditions and formulation choices significantly influence the outcome. Overall, this review highlights the structure-function relationships and practical considerations that support the continued development and industrial application of potato starch as a biopolymer.
{"title":"Potato starch as a next-generation biopolymer: Functionality, modification, sustainability, and industrial perspectives","authors":"Mohammad Ubaid , Mukhtar Ahmed , Mohd Aaqib Sheikh , Tawseefa Jan , Imran Sheikh , Naseer Ahmed , Krishan Kumar , Arvind Kumar , Aseem Vashisht","doi":"10.1016/j.foodp.2026.100082","DOIUrl":"10.1016/j.foodp.2026.100082","url":null,"abstract":"<div><div>The potato (Solanum tuberosum L.) is one of the most widely cultivated crops worldwide, and its starch has attracted growing interest as a renewable and biodegradable biopolymer for applications in food, packaging, pharmaceuticals, and emerging material systems. The functional behavior of potato starch is governed by intrinsic structural features, such as granule size, crystalline organization, and the amylose-to-amylopectin ratio, which collectively influence gelatinization, viscosity development, and retrogradation. Despite these favorable attributes, native potato starch shows limited resistance to heat, shear, and acidic conditions, which restricts its direct use in many industrial processes. This narrative review provides an integrated overview of potato starch functionality, major modification strategies, sustainability aspects, and industrial applications. Physical, chemical, and enzymatic modification methods are discussed in relation to their effects on starch structure and the resulting functional performance. Particular attention is given to emerging green modification approaches that seek to enhance functionality while reducing chemical use and energy demand. A comparative analysis highlights the differences in effectiveness, scalability, and industrial feasibility between conventional and alternative modification technologies. Sustainability considerations are examined through biodegradation behavior and life cycle perspectives, emphasizing the importance of balancing functional improvement with environmental performance. Industrial case studies demonstrate the application of modified potato starch in various food systems, thermoplastic materials, packaging, and other value-added products, where processing conditions and formulation choices significantly influence the outcome. Overall, this review highlights the structure-function relationships and practical considerations that support the continued development and industrial application of potato starch as a biopolymer.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100082"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146037041","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}
Pub Date : 2026-09-01Epub Date: 2026-02-03DOI: 10.1016/j.foodp.2026.100084
Fathinia Kamila , Sandra Malin Sutan , La Choviya Hawa , Rini Yulianingsih , Dewi Maya Maharani , Elya Mufidah , Rosnah Shamsudin , Dimas Firmanda Al Riza
This study presents a concise and improved approach for estimating the ripeness parameters of Kepok bananas (Musa balbisiana BBB) using a Partial Least Squares Regression (PLSR) method. The proposed technique integrates RGB reflectance and fluorescence maging to obtain comprehensive color and texture information for objective fruit maturity estimation, specifically to determine the optimum harvest maturity. Comparative models were developed using individual and combined image datasets to evaluate their performance in predicting Total Soluble Solids (TSS) and firmness, two key indicators of banana maturity. Results revealed that fluorescence and combined RGB reflectance–fluorescence imaging yielded the highest accuracy, with R²training = 0.9231, R²test = 0.9256 for firmness and R²training = 0.8623, R²test = 0.8908 for TSS. The optimal PLSR models utilized 12 and 9 selected features, respectively, achieving RMSE values of 0.3341 (firmness) and 2.0829 (TSS). These outcomes confirm that integrating RGB reflectance–fluorescence imaging with PLSR modeling enhances the accuracy and reliability of non-destructive Kepok banana maturity assessment.
{"title":"Kepok banana TSS and firmness estimation based on RGB reflectance–fluorescence imaging and partial least squares regression","authors":"Fathinia Kamila , Sandra Malin Sutan , La Choviya Hawa , Rini Yulianingsih , Dewi Maya Maharani , Elya Mufidah , Rosnah Shamsudin , Dimas Firmanda Al Riza","doi":"10.1016/j.foodp.2026.100084","DOIUrl":"10.1016/j.foodp.2026.100084","url":null,"abstract":"<div><div>This study presents a concise and improved approach for estimating the ripeness parameters of Kepok bananas (<em>Musa balbisiana</em> BBB) using a Partial Least Squares Regression (PLSR) method. The proposed technique integrates RGB reflectance and fluorescence maging to obtain comprehensive color and texture information for objective fruit maturity estimation, specifically to determine the optimum harvest maturity. Comparative models were developed using individual and combined image datasets to evaluate their performance in predicting Total Soluble Solids (TSS) and firmness, two key indicators of banana maturity. Results revealed that fluorescence and combined RGB reflectance–fluorescence imaging yielded the highest accuracy, with R²training = 0.9231, R²test = 0.9256 for firmness and R²training = 0.8623, R²test = 0.8908 for TSS. The optimal PLSR models utilized 12 and 9 selected features, respectively, achieving RMSE values of 0.3341 (firmness) and 2.0829 (TSS). These outcomes confirm that integrating RGB reflectance–fluorescence imaging with PLSR modeling enhances the accuracy and reliability of non-destructive Kepok banana maturity assessment.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100084"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146187556","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}
Pub Date : 2026-09-01Epub Date: 2025-12-17DOI: 10.1016/j.foodp.2025.100078
Isaac M. Maitha , Michael W. Okoth , Lucy G. Njue , Duncan O. Mbuge
Harnessing solar energy to transform food manufacturing process can reduce dependance on fossil fuels, which are costly and generate greenhouse gas emissions. The study evaluated the impact of indirect hybrid solar cabinet dryer (IHSCD) and solar tunnel (ST) dryer on the drying kinetics and quality characteristics of tree tomato powder. For both dryers, the Modified Page Model was the best among the models tested. The values of k and n for the IHSCD were 0.116 and 8.128 respectively while for the ST they were 0.146 and 4.022 respectively. There was no difference in the L*, a*, b*, C* and ΔE color values (p > 0.05) while the h* color value of the fruit powder was higher for the ST (30.33) than for the IHSCD (25.63) dryer. Significant difference (p < 0.001) was recorded on the water solubility % at 50 °C with higher value °f 98.53 for the ST dryer and 97.68 for the IHSCD dryer. There was no significant difference in the rehydration ratio, hygroscopicity and water solubility (at 25 °C and at 80 °C) (p > 0.05). Flavonoids were higher (4.18 mg CE/100 g) in the ST than in the IHSCD which recorded a value of 3.96. The IHSCD yielded higher values of Vitamins A (RAE) of 48.77, and Vitamins C (mg/100 g) of 348.89 than the ST dryer (45.48, 338.02 respectively). Considering the physical and technological properties, the differences between the two drying processes were actually not significant but taking into account the retention of the functional attributes, the IHSCD would be the superlative choice. Application of IHSCD can act as a game changer to smallholder farmers in the tropics, in transforming tree tomato from subsistence farming, into value added, nutritious, safe, and shelf-stable food product.
{"title":"Comparative study of Solar tunnel and Indirect hybrid solar cabinet dryers on drying kinetics and quality of tree tomato (Solanum betaceum Cav.) powder","authors":"Isaac M. Maitha , Michael W. Okoth , Lucy G. Njue , Duncan O. Mbuge","doi":"10.1016/j.foodp.2025.100078","DOIUrl":"10.1016/j.foodp.2025.100078","url":null,"abstract":"<div><div>Harnessing solar energy to transform food manufacturing process can reduce dependance on fossil fuels, which are costly and generate greenhouse gas emissions. The study evaluated the impact of indirect hybrid solar cabinet dryer (IHSCD) and solar tunnel (ST) dryer on the drying kinetics and quality characteristics of tree tomato powder. For both dryers, the Modified Page Model was the best among the models tested. The values of k and n for the IHSCD were 0.116 and 8.128 respectively while for the ST they were 0.146 and 4.022 respectively. There was no difference in the L*, a*, b*, C* and ΔE color values (p > 0.05) while the h* color value of the fruit powder was higher for the ST (30.33) than for the IHSCD (25.63) dryer. Significant difference (p < 0.001) was recorded on the water solubility % at 50 °C with higher value °f 98.53 for the ST dryer and 97.68 for the IHSCD dryer. There was no significant difference in the rehydration ratio, hygroscopicity and water solubility (at 25 °C and at 80 °C) (p > 0.05). Flavonoids were higher (4.18 mg CE/100 g) in the ST than in the IHSCD which recorded a value of 3.96. The IHSCD yielded higher values of Vitamins A (RAE) of 48.77, and Vitamins C (mg/100 g) of 348.89 than the ST dryer (45.48, 338.02 respectively). Considering the physical and technological properties, the differences between the two drying processes were actually not significant but taking into account the retention of the functional attributes, the IHSCD would be the superlative choice. Application of IHSCD can act as a game changer to smallholder farmers in the tropics, in transforming tree tomato from subsistence farming, into value added, nutritious, safe, and shelf-stable food product.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"3 ","pages":"Article 100078"},"PeriodicalIF":0.0,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145883676","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}
Pub Date : 2025-09-01Epub Date: 2025-04-16DOI: 10.1016/j.foodp.2025.100052
Ryoko Shimada , Miki Yoshimura
Background
The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber.
Methods
In this study, four types of RS were mixed with wheat flour, and gels were prepared. RS-2, high amylose corn starch (HACS), was used alongside three types of RS-4: phosphate cross-linked tapioca starch (XLTS) and low- and high-hydroxypropylated phosphate tapioca starch (LHTS and HHTS, respectively). The flour suspension (16.7 w/w %) consisted of a mixture of medium wheat flour (1:1 mixture of low- and high-gluten wheat flour) and RS, combined in a 95:5 ratio. The suspension was heated at either 90 or 120 °C. The control sample consisted of wheat flour only. Compressive analysis, texture analysis, microscopic observations, RS measurements, and thermal properties analysis were performed.
Results
The gel made with HACS was soft after heating at 90 °C, and this gel showed the highest RS content. Additionally, the control and HACS gels had increased RS content when heated at 120 °C. In contrast, while the physical properties of the RS-4 mixed gels (XLTS, LHTS, and HHTS) changed upon heating, the RS content did not increase in the gels heated at 120 °C. Therefore, the RS-4 mixed gels may inhibit wheat starch aging during retort cooking.
Conclusions
These results indicate that mixing HACS into flour is the most effective way to increase the RS content in a water-dispersed flour system with high-moisture content, with higher heating temperatures facilitating this process.
{"title":"Effect of resistant starch on the physical properties and structure of wheat gel at different heating temperatures","authors":"Ryoko Shimada , Miki Yoshimura","doi":"10.1016/j.foodp.2025.100052","DOIUrl":"10.1016/j.foodp.2025.100052","url":null,"abstract":"<div><h3>Background</h3><div>The physical properties of resistant starch (RS) are similar to those of dietary fiber; thus, RS is often added to food products to provide the same health benefits as dietary fiber.</div></div><div><h3>Methods</h3><div>In this study, four types of RS were mixed with wheat flour, and gels were prepared. RS-2, high amylose corn starch (HACS), was used alongside three types of RS-4: phosphate cross-linked tapioca starch (XLTS) and low- and high-hydroxypropylated phosphate tapioca starch (LHTS and HHTS, respectively). The flour suspension (16.7 w/w %) consisted of a mixture of medium wheat flour (1:1 mixture of low- and high-gluten wheat flour) and RS, combined in a 95:5 ratio. The suspension was heated at either 90 or 120 °C. The control sample consisted of wheat flour only. Compressive analysis, texture analysis, microscopic observations, RS measurements, and thermal properties analysis were performed.</div></div><div><h3>Results</h3><div>The gel made with HACS was soft after heating at 90 °C, and this gel showed the highest RS content. Additionally, the control and HACS gels had increased RS content when heated at 120 °C. In contrast, while the physical properties of the RS-4 mixed gels (XLTS, LHTS, and HHTS) changed upon heating, the RS content did not increase in the gels heated at 120 °C. Therefore, the RS-4 mixed gels may inhibit wheat starch aging during retort cooking.</div></div><div><h3>Conclusions</h3><div>These results indicate that mixing HACS into flour is the most effective way to increase the RS content in a water-dispersed flour system with high-moisture content, with higher heating temperatures facilitating this process.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100052"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143883121","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}
Pub Date : 2025-09-01Epub Date: 2025-01-06DOI: 10.1016/j.foodp.2025.100048
Xidong Jiao , Haifeng Diao , Tianyi Liu , Bowen Yan , Xiangwei Tang , Daming Fan
Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study explores microwave heating characteristics by conducting Multiphysics numerical simulations within a single-mode microwave system, emphasizing the impact of solvent type and volume on the heating rate, temperature profile, and distribution of the electric field and power dissipation density. In addition, the study examined the microwave-induced aggregation behavior of myofibrillar proteins (MPs) in diverse monovalent salt solvents by employing an established heating protocol. Results indicate that both the volume and type of solvent influence the microwave heating rate considerably. Specifically, volumes of 2 and 3 mL exhibited significantly higher rates than those of 1 and 4 mL under the test conditions, and these alterations were relatively consistent with the observed distributions of the electric field and power dissipation density. Simulations and measurements disclosed notable temperature gradients within the heating system, which were also affected by the solvent volume and type. Abnormal convection led to increased temperatures in the upper solution layers, and this abnormal convection-induced higher temperature could affect the experimental outcomes in scientific research. Using the aggregation behavior of MPs as an example, we also demonstrated the crucial importance of selecting appropriate heating volumes in single-mode microwave systems. These findings offer a theoretical basis for comprehending microwave-heating processes in single-mode reactors and clarify the common microwave-specific effects encountered in laboratory settings.
{"title":"Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns","authors":"Xidong Jiao , Haifeng Diao , Tianyi Liu , Bowen Yan , Xiangwei Tang , Daming Fan","doi":"10.1016/j.foodp.2025.100048","DOIUrl":"10.1016/j.foodp.2025.100048","url":null,"abstract":"<div><div>Microwave heating is one of the most significant food-related physical-field processing technologies, possessing wide application potential in the food industry and for scientific research. This study explores microwave heating characteristics by conducting Multiphysics numerical simulations within a single-mode microwave system, emphasizing the impact of solvent type and volume on the heating rate, temperature profile, and distribution of the electric field and power dissipation density. In addition, the study examined the microwave-induced aggregation behavior of myofibrillar proteins (MPs) in diverse monovalent salt solvents by employing an established heating protocol. Results indicate that both the volume and type of solvent influence the microwave heating rate considerably. Specifically, volumes of 2 and 3 mL exhibited significantly higher rates than those of 1 and 4 mL under the test conditions, and these alterations were relatively consistent with the observed distributions of the electric field and power dissipation density. Simulations and measurements disclosed notable temperature gradients within the heating system, which were also affected by the solvent volume and type. Abnormal convection led to increased temperatures in the upper solution layers, and this abnormal convection-induced higher temperature could affect the experimental outcomes in scientific research. Using the aggregation behavior of MPs as an example, we also demonstrated the crucial importance of selecting appropriate heating volumes in single-mode microwave systems. These findings offer a theoretical basis for comprehending microwave-heating processes in single-mode reactors and clarify the common microwave-specific effects encountered in laboratory settings.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100048"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155990","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2025-09-01Epub Date: 2025-01-24DOI: 10.1016/j.foodp.2025.100049
Ningning Ouyang , Chen Hong , Lina Guo , Xinyan Zhang , Wenjuan Qu , Haile Ma
In our previous studies, ultrasonic washing was proven to induce phenolic biosynthesis in fresh-cut red cabbages; however, the related regulatory mechanisms remain unclear. In response, this study investigates the mechanisms of phenolic biosynthesis in fresh-cut red cabbages under ultrasound stress from the perspective of energy metabolism. The effects of exogenous adenosine triphosphate (ATP) and 2,4-dinitrophenol (DNP) on the phenolic biosynthesis and antioxidant enzymes of fresh-cut red cabbages were also studied. The results show that ultrasound treatment induces the activities of adenosine triphosphatases (ATPase), succinate dehydrogenase (SDH), and cytochrome oxidase (CCO), thus maintaining the high-energy status of fresh-cut red cabbages during storage, primarily characterized by an increase in ATP content and energy charge (EC). The high-energy status is beneficial for providing energy to the biosynthesis of phenolic compounds. In addition, the phenolic content, as well as the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), was increased in the fresh-cut red cabbages after ATP treatment, whereas DNP treatment showed the opposite effect. The results indicate that energy plays an essential role in regulating the antioxidant systems of fresh-cut red cabbages. The energy enhancement induced by ultrasound treatment is a key reason to promote the biosynthesis of non-enzymatic antioxidant–phenolic compounds and enhancing antioxidant enzyme activities. Therefore, the increase in energy levels induced by ultrasonic washing is closely related to the accumulation of phenolic compounds. Positive energy regulation could be a potential mechanism to improve the nutritive value of fruits and vegetables subjected to ultrasonic washing.
{"title":"Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis","authors":"Ningning Ouyang , Chen Hong , Lina Guo , Xinyan Zhang , Wenjuan Qu , Haile Ma","doi":"10.1016/j.foodp.2025.100049","DOIUrl":"10.1016/j.foodp.2025.100049","url":null,"abstract":"<div><div>In our previous studies, ultrasonic washing was proven to induce phenolic biosynthesis in fresh-cut red cabbages; however, the related regulatory mechanisms remain unclear. In response, this study investigates the mechanisms of phenolic biosynthesis in fresh-cut red cabbages under ultrasound stress from the perspective of energy metabolism. The effects of exogenous adenosine triphosphate (ATP) and 2,4-dinitrophenol (DNP) on the phenolic biosynthesis and antioxidant enzymes of fresh-cut red cabbages were also studied. The results show that ultrasound treatment induces the activities of adenosine triphosphatases (ATPase), succinate dehydrogenase (SDH), and cytochrome oxidase (CCO), thus maintaining the high-energy status of fresh-cut red cabbages during storage, primarily characterized by an increase in ATP content and energy charge (EC). The high-energy status is beneficial for providing energy to the biosynthesis of phenolic compounds. In addition, the phenolic content, as well as the activities of phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), 4-coumarate-CoA ligase (4CL), superoxide dismutase (SOD), catalase (CAT), and ascorbate peroxidase (APX), was increased in the fresh-cut red cabbages after ATP treatment, whereas DNP treatment showed the opposite effect. The results indicate that energy plays an essential role in regulating the antioxidant systems of fresh-cut red cabbages. The energy enhancement induced by ultrasound treatment is a key reason to promote the biosynthesis of non-enzymatic antioxidant–phenolic compounds and enhancing antioxidant enzyme activities. Therefore, the increase in energy levels induced by ultrasonic washing is closely related to the accumulation of phenolic compounds. Positive energy regulation could be a potential mechanism to improve the nutritive value of fruits and vegetables subjected to ultrasonic washing.</div></div>","PeriodicalId":100545,"journal":{"name":"Food Physics","volume":"2 ","pages":"Article 100049"},"PeriodicalIF":0.0,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143155992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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