Journal of Food Process Engineering最新文献

Traditional dairy sweets are highly perishable due to their high moisture content (~36%), moderate pH (5.5–6.5), and nutrient-rich composition, which leads to rapid microbial spoilage. This study aimed to develop a natural, extended-release vapor-phase antimicrobial system using eugenol as an antimicrobial agent and an expanded porous starch matrix of puffed rice (EPSMPR) as a carrier matrix to preserve the quality of such perishable products. This study investigates the vapor-phase antimicrobial efficacy of eugenol and extends its applications as a food preservation option to extend the shelf life of dairy-based sweets through the development of an ethyl cellulose-coated eugenol-loaded EPSMPR (ELEPSMPR). Eugenol exhibited broad-spectrum vapor-phase antimicrobial activity against Gram-positive, Gram-negative, and fungal strains, with minimum inhibitory concentration, minimum bactericidal concentration, and minimum inhibitory dose values in the ranges of 0.195–1.56 μg/mL, 0.39–3.12 μg/mL, and 100–171.42 mL/L, respectively. ELEPSMPR was developed through the vacuum impregnation process (encapsulation efficiency 82.64%), and it offered sustained release of eugenol vapors (30.22% release at 36 h compared to 40% in the uncoated control sample). ELEPSMPR was placed on the top inner surface of rectangular storage packets (Kraft paper, volume 500 cm³) of dairy sweets, ensuring the eugenol release without direct product contact at ambient storage. The ELEPSMPR modified the headspace environment of the storage packets, effectively suppressing microbial growth while maintaining the physicochemical quality of dairy sweet—Sandesh (pH, moisture content, and lipid stability). The ELEPSMPR system represents a sustainable food preservation technology that can be a safe, natural, and contactless strategy for dairy sweets and similar foods.

This experimental study compares the performance and cost-effectiveness of an indirect solar dryer (ISD) with a Screw Conveyor Based Solar Dryer (SBSD) used to dry ivy gourd. The drying procedure is followed at temperatures between 33°C and 49°C, with each dryer requiring 16 h to attain the necessary moisture reduction. Moreover, the average drying efficiency for ISD and SBSD is 7.82% and 7.48%, respectively. The final moisture content in ISD is measured at 8%, while SBSD is 15.97%, thereby demonstrating the superior moisture removal capabilities of ISD. Besides, the average drying rates of ISD and SBSD are 1.16 and 1.05 kg/h, respectively. The average heat supply of ISD and SBSD is determined to be 0.88 and 0.80 kW, respectively, with ISD providing 9.09% more heat than SBSD. The average mass transfer coefficient (h_m) for ISD is 0.0049 m/s, while it is 0.0036 m/s for SBSD, showing that ISD has a 26.53% higher h_m value. The specific energy consumption (SEC) values of SBSD and ISD are 0.931 and 0.924 kWh/kg, respectively. The Payback Period (PBP) for ISD is 2.16 and 7.45 years for SBSD, indicating a faster return on investment for ISD. Therefore, from the study, the findings show that the ISD has improved the drying efficiency, energy utilization, and economic feasibility for small-scale farmers in rural areas.

Milk is one of the nutritious foods consumed regularly by people. It is highly perishable and prone to spoilage quickly after milking from animals. The study aimed to develop a Milk Quality Index (MQI) comprising physicochemical, microbiological, and volatile parameters and to create a predictive model based on this index for evaluating milk quality. In this study, milk was stored for 0–240 min, and its physicochemical properties (fat, SNF, protein, lactose, density, color, and pH), microbial analysis (MBRT and TPC), and volatile compounds were assessed using an E-nose at 30-min intervals. The major volatile compounds responsible for spoilage were identified using the Partial Least Squares regression—Variable Importance in Projection method. Furthermore, Principal Component Analysis was performed on physicochemical, microbial, and volatile compounds obtained from the VIP score to group the milk samples based on spoilage. The MQI was developed for grouped milk samples and found that an MQI ≤ 3.0 indicates a fresh sample, an MQI between 3 and 6 indicates the beginning of spoilage and requires heat treatment for consumption, and an MQI ≥ 6 indicates spoiled. Multiple linear regression and Artificial Neural Network models were developed by relating physicochemical and microbial analysis to MQI to predict milk quality. This study provides insight into the development of MQI models for real-time milk spoilage prediction and decision-making in the dairy industry.

This study evaluated the impact of optimized thermosonication pretreatment (UT) (743.1 J/g, 16.6°C) on the physical and chemical quality of dried black grapes, comparing it with the traditional potash treatment. Dried grapes showed high dry matter (89.53%–91.41%) and controlled water activity (0.415–0.467), with significant changes in color parameters. Thermosonication pretreatment significantly reduced rehydration capacity, unlike potash. Potash increased sucrose content and negatively impacted fructose, while UT significantly reduced sucrose. UT-treated samples retained the highest organic acid contents and exhibited the lowest HMF and furfural contents, demonstrating an advantage over potash in minimizing these undesirable compounds. Potash enhanced total phenolic content (TPC) and total monomeric anthocyanin content (TMAC), whereas UT only increased antioxidant activity. Untreated control samples generally scored highest in sensory attributes, particularly appearance and overall acceptability. This research indicates that optimized thermosonication offers specific benefits like HMF/furfural reduction and organic acid preservation, though its overall quality impact varies compared to conventional treatments.

Building on previous research that optimized thermosonication (TS) conditions to enhance the functional compounds of yacon (Smallanthus sonchifolius) tuber juice, this study explores the underlying extraction kinetics and thermodynamic mechanisms governing the process. Following the determination of optimal TSYJ processing parameters using the integrated ANN-GA model (50% amplitude, 40°C, and 45 min), responses were evaluated across a temperature range of 30°C–50°C, with measurements recorded at 5-min intervals during sonication. By evaluating the release patterns of functional compounds such as total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (AOA), ascorbic acid (AA), and total carotenoid content (TCC), the study applies kinetic modeling to identify the most suitable mathematical fit. The pseudo second-order model was identified as the most suitable model with the highest R² (0.999) and lower χ² (0.072) value obtained for all five responses. Additionally, key thermodynamic parameters, including activation energy (E_a: 24.89–28.23), enthalpy (ΔH: 14.86–27.44 kJ/mol), entropy (ΔS: 22.27–58.42 J/mol·K), and Gibbs free energy (ΔG: −6.73 to 18.86 kJ/mol), were obtained to understand the energy requirements and feasibility of thermosonication-assisted extraction.

The human gut microbiome plays a crucial role in synthesizing immune-modulating metabolites, such as short-chain fatty acids (SCFAs), which offer multiple health benefits, including fuelling gut cells and modulating the immune system. Individual variations in nutrition, diet, and genetics significantly influence the body's response to various foods, affecting digestion, absorption, and metabolism processes. These factors, in turn, impact the accessibility of nutrients to the gut microbiota. Recent studies have elucidated diet-microbiome interaction mechanisms, demonstrating how gut microbiota respond to dietary changes, with specific nutrients selectively promoting the growth of certain microbial species. The emerging field of nutrigenomics examines the effects of genetic variants on nutritional responses, eating habits, and overall health. This discipline enhances our understanding of how diet influences the composition and activities of gut microbes. The interplay between genes, gut microbiomes, and host physiology forms a complex, highly interconnected network. Nutrigenomics research focuses on personalized nutrition, aiming to develop diets tailored to an individual's genetic profile and gut bacterial composition. This approach may unlock potential treatments for metabolically associated disorders in the future. This research aims to explore the role of nutrigenomics in identifying genetic variables that influence an individual's susceptibility to certain illnesses and how dietary choices can modulate these risks through interactions with the gut flora. Additionally, the review addresses the challenges associated with microbial dynamics, ethical and privacy concerns, and practical applications of this emerging field.

This study investigates the thermal performance and drying kinetics of banana slices under Indoor Forced Convection Drying. The experimental analyses focus on variations in surface temperature, moisture evaporation, and relative humidity over time. The results show that the maximum surface temperature of 2 and 5 mm slices reaches 50.77°C, and 56.23°C, respectively. The moisture evaporation trend indicates a significant reduction, with the mass of evaporated moisture decreasing from 16.0 to 1.30 g for 2 mm slices and from 22.3 to 1.60 g for 5 mm slices. The convective heat transfer coefficient (h_c) is higher for thicker slices (1.67 W/m² °C) as compared to thinner ones (0.79 W/m² °C), demonstrating improved heat transfer efficiency. A comparative analysis with existing drying models identifies the best-fitting model (the Modified Page model) is recommended for 2 mm banana slices, while the Lewis model is better suited for 5 mm banana slices predicting drying behavior. The finding highlights are the critical role of slice thickness in drying efficiency and thermal behavior, providing valuable insights for optimizing drying processes in the food industry. These results contribute to advancements in drying technology for agricultural products, ensuring improved energy efficiency and quality retention. These findings align with SDG 9 (Industry, Innovation, and Infrastructure) and SDG 12 (Responsible Consumption and Production) by improving food preservation and reducing post-harvest losses, contributing to sustainable agricultural processing.

This study aimed to develop an intelligent ammonia-responsive packaging film by functionalizing bacterial cellulose (BC) with purple potato anthocyanin extract (PPE), aiming to achieve reversible sensing capacity and practical application in food monitoring. Films were prepared with PPE loadings of 0.1%, 0.3%, and 0.5% (w/v) and characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and x-ray photoelectron spectroscopy (XPS), and then systematically evaluated for their comprehensive properties and colorimetric behavior. SEM analysis confirmed the uniform dispersion of PPE, while FTIR and XPS spectroscopy verified its successful incorporation into the BC matrix. Films with different PPE loadings exhibited concentration-dependent colorimetric behavior across the pH range of 2–12. Among all formulations, BC/PPE0.1% was identified as the optimal composition due to its balanced mechanical properties and significantly faster ammonia response compared to other loadings. This optimal film showed excellent reversible sensing capability, with a detection limit of 0.01 M. It was also successfully applied to monitor pork freshness at 25°C, where spoilage-induced color changes provided a clear visual signal. This work establishes BC/PPE0.1% as a promising stimuli-responsive biomaterial, positioning it as a reliable visual indicator for detecting freshness failure in the cold chain, such as during the transportation of high-value meats.

During the drying process of maize kernels (Zea mays L.), variations in moisture and temperature can induce a glass transition, resulting in changes to relaxation properties that ultimately lead to drying-induced cracking. However, the mechanisms by which the glass transition affects relaxation properties and subsequently causes crack formation remain unclear. This study aims to investigate the stress relaxation and glass transition behaviors of various components of maize kernels, as well as to explore the relationship between changes in relaxation properties and drying-induced cracking. Our findings indicate that both glass transition and relaxation properties are influenced by moisture content and temperature. The components of maize kernels exhibit distinct glass transition behaviors, leading to varying changes in their relaxation properties. During the drying process, the pericarp and germ maintain a single state, thereby avoiding crack formation. In contrast, cracks predominantly develop in the endosperm due to significant alterations in relaxation properties associated with the glass transition. As the maize kernels cool, the temperature decreases from the drying temperature to the cooling temperature, facilitating a transition to a glassy state, which primarily contributes to crack formation during this cooling stage. This study provides insights into the mechanisms of crack formation and may assist in optimizing operational conditions for maize drying.