Journal of Food Process Engineering最新文献

In this study, bigel systems were developed as potential alternatives to palm oil in cocoa spreads. This study developed citrus fiber (CF)-based bigel systems as alternatives to palm oil in cocoa spreads. Bigels were formulated by combining hydrogels (HG) containing CF (5% and 7.5%) with olive oil oleogels (OG) structured using 10% beeswax at different HG:OG ratios (80:20, 50:50, and 20:80). All bigels exhibited higher storage (G′) and loss (G″) moduli than palm oil, indicating enhanced viscoelastic behavior. Increasing the oleogel fraction improved the structural integrity of the bigel network. Bigels containing 7.5% CF were incorporated into cocoa spreads, where higher oleogel ratios increased the solid character (G′). All bigel-enriched cocoa spreads showed thixotropic behavior with lower deformation and higher structural recovery compared to palm oil-based spreads. Additionally, bigel addition improved temperature-dependent stability. These results demonstrate that CF-based bigels provide a compact, viscoelastic, and stable fat system, highlighting their potential as palm oil replacers in cocoa spread formulations.

Polysaccharides are the key bioactive components of Polygonatum sibiricum, an edible plant renowned for its antioxidant, anti-fatigue, and immunomodulatory properties. However, the extraction and preparation processes of Polygonatum sibiricum polysaccharides (PSP) and their formulation into pressed candy remain inadequately optimized. To address the challenge, this study established an efficient protocol for both PSP extraction and pressed candy preparation utilizing single-factor analysis, orthogonal array design, and response surface methodology. The efficacy of the resulting PSP pressed candy was subsequently assessed using a series of in vitro and in vivo assays, confirming its antioxidation, antifatigue, and immunomodulation. These optimized techniques provide a robust technical framework for the industrial commercialization of PSP-based dietary supplements. Practical Applications: This study establishes an optimized protocol for the extraction and preparation of Polygonatum sibiricum polysaccharides (PSP) to produce PSP pressed candy (PC). These refined techniques significantly enhance PSP yield and PC quality. PC exhibits robust antioxidant, anti-fatigue, and immunomodulatory activities, as confirmed by comprehensive in vitro and in vivo evaluations. Consequently, this research provides a scalable technical framework for the industrial production of PC, positioning it as a promising candidate for functional foods and dietary supplements. These findings also expand the utilization of plant-derived polysaccharides within the nutraceutical industry. Notably, PC is distinct from conventional solid dosage forms. It is specifically engineered for oral dissolution to facilitate buccal absorption, offering a novel strategy to bypass hepatic first-pass metabolism and maximize bioavailability.

The ultrasound assisted aqueous two-phase extraction (UATPE) process of crude polysaccharides from Taraxacum mongolicum Hand.-Mazz. (TMHPs) was optimized by an orthogonal test. A major homogeneous polysaccharide fraction (TMHPs-1-SG) was purified from the crude TMHPs via DEAE-52 and Sephadex-G150 column chromatography, and the structure of TMHPs-1-SG was characterized by using ultraviolet–visible spectroscopy (UV–vis), ion chromatography, high-performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT–IR), Congo red test, thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and transmission electron microscopy (TEM), and then evaluated their antioxidant activity. The results show that the optimal extraction process was obtained as follows: the ammonium sulfate content of 24%, ethanol concentration of 45%, ultrasound power of 400 W, and solid-to-liquid ratio of 1:20 g/mL, and the yield of TMHPs was 12.06% ± 0.16%. TMHPs-1-SG with Mw of 11.30 kDa consisted of arabinose (Ara, 8.59%), glucose (Glc, 72.16%), and mannose (Man, 13.27%). TMHPs-1-SG showed the typical absorption patterns of polysaccharides. Moreover, TMHPs-1-SG did not have a triple helix structure and presented an irregular structure, and the surface of TMHPs-1-SG was smooth and attached with many spherical particles. Furthermore, the IC₅₀ values of TMHPs-1-SG for DPPH, ABTS⁺, OH, and O₂⁻ radicals scavenging rates were 0.57, 0.75, 0.74, and 0.58 mg/mL, respectively. The results provide a green and feasible strategy for the efficient extraction of natural polysaccharides.

The process optimization of corn drying is difficult due to the strong coupling of multidimensional parameters and time-varying lag characteristics of hot air material interaction. In view of this, this study proposes a drying process optimization system that combines dynamic feature weighted long and short-term memory networks with elite oriented multi-objective evolutionary algorithms. It achieves accurate prediction of moisture content and real-time generation of Pareto near optimal set of process parameters through adaptive feature weighting and dynamic guidance mechanism of archives. The experiment showed that the prediction model of the proposed system significantly reduced the prediction deviation of key indicators such as moisture content and crack rate, and remained within 0.03% and 0.06% throughout the process. In terms of optimizing performance, the Pareto solution set obtained by the system had higher quality, with a key evaluation index of 0.98, which was more than 23% higher than the existing optimal methods. Under actual testing and application, the system has achieved a drying energy consumption as low as 0.72 MJ/kg, with an average energy saving of over 40% compared to existing optimization schemes. At the same time, the crack suppression effect was stable, the energy consumption of key process nodes was reduced by 48%, and the computational resource requirements were dynamically adapted to changing working conditions. The constructed system can effectively improve the stability of drying quality and the synergy of energy efficiency, providing reliable technical solutions for postharvest loss reduction of grain and intelligent upgrading of drying processes.

Large amounts of capia red pepper (Capsicum annuum L. cv. Capia) by-products, including stems, placenta, and seeds, are generated during food processing and often discarded despite their rich bioactive content. Drying process can be used to preserve food waste for longer periods by removing moisture as quickly as possible. Photovoltaic/thermal assisted heat pump (PV/T-HP) systems can be used to dry food waste in the shortest time and with low energy consumption. This study compares hot air drying and photovoltaic/thermal-assisted heat pump (PV/T-HP) systems for drying these residues, with a focus on mathematical modeling and quality preservation. Drying experiments were first conducted at 40°C, 50°C, 60°C, and 70°C using a hot air dryer to determine the optimal temperature, which was then applied in the PV/T-HP system (50°C). Five drying models were evaluated, with the Midilli and Kucuk model showing the best performance for both systems (R²: 0.99). PV/T-HP drying better preserved antioxidant activity (stems: 29.049 μM TEAC; seeds: 3.052; placenta: 15.381) and total phenolic content (stems: 200.37 mg GAE/100 g DW; seeds: 6.85; placenta: 38.21) compared to hot air drying. It also minimized color degradation, enhancing visual quality. These results highlight PV/T-HP drying as an energy-efficient, sustainable method for converting pepper waste into value-added ingredients, with reliable modeling supporting process optimization.

This study systematically investigated the combined effects of three drying methods—hot air drying (HD), vacuum drying (VD), and oven drying (OD)—and deep frying on the physicochemical and flavor characteristics of Undaria pinnatifida (U. pinnatifida) stipes, known for their high water retention and dense structure. The objective was to optimize the synergistic interaction between drying and frying processes for the development of low-fat, high-quality seaweed snacks with enhanced structural integrity and nutritional value. Drying-induced microstructural variations significantly influenced texture and bioactive compound retention. HD produced a uniform, dense porous structure, enhancing oil–water exchange and crispness. VD, under low oxygen, best preserved heat-sensitive compounds. OD facilitated the release of volatile compounds, especially alcohols and esters, but also led to sulfur-containing off-odors. GC-IMS identified 65 volatile compounds; VD and OD samples showed stronger nutty and fruity aroma profiles.

Large amounts of capia red pepper (Capsicum annuum L. cv. Capia) by-products, including stems, placenta, and seeds, are generated during food processing and often discarded despite their rich bioactive content. Drying process can be used to preserve food waste for longer periods by removing moisture as quickly as possible. Photovoltaic/thermal assisted heat pump (PV/T-HP) systems can be used to dry food waste in the shortest time and with low energy consumption. This study compares hot air drying and photovoltaic/thermal-assisted heat pump (PV/T-HP) systems for drying these residues, with a focus on mathematical modeling and quality preservation. Drying experiments were first conducted at 40°C, 50°C, 60°C, and 70°C using a hot air dryer to determine the optimal temperature, which was then applied in the PV/T-HP system (50°C). Five drying models were evaluated, with the Midilli and Kucuk model showing the best performance for both systems (R²: 0.99). PV/T-HP drying better preserved antioxidant activity (stems: 29.049 μM TEAC; seeds: 3.052; placenta: 15.381) and total phenolic content (stems: 200.37 mg GAE/100 g DW; seeds: 6.85; placenta: 38.21) compared to hot air drying. It also minimized color degradation, enhancing visual quality. These results highlight PV/T-HP drying as an energy-efficient, sustainable method for converting pepper waste into value-added ingredients, with reliable modeling supporting process optimization.

This study evaluated the effects of pomegranate peel (PP) and pomegranate flower (PF) powders as partial flour substitutes on the physical, color, and phenolic characteristics of cakes, and explored the interactions among these variables using statistical modeling approaches. Cakes were prepared with 0%, 5%, 10%, and 15% substitution levels, and their volume, density, specific volume, color parameters (L*, a*, b*), total phenolic content (TPC), and antioxidant activity (AA) were determined. Correlation analysis, principal component analysis (PCA), and multiple linear regression were applied to identify factors associated with phenolic responses. PP, characterized by its higher phenolic load and fiber content, resulted in darker and denser cake structures, whereas PF produced lighter and more homogeneous ones. PP-enriched cakes showed a considerably greater increase in TPC and AA compared with PF, with enhancements of approximately sixfold and fifteenfold, respectively. PCA indicated distinct grouping between PP and PF formulations, suggesting differences in structural and compositional behavior. Regression analysis further suggested that color attributes were influential predictors of phenolic variability across samples. Overall, these findings suggest that pomegranate by-products may act as natural ingredients that influence both structural and phenolic properties in cake systems. In particular, the comparatively stronger functional contribution of PP indicates its potential applicability in clean-label, phenolic-rich bakery products.

Food safety is a critical component of the global food production and consumption system, as contaminated foods continue to trigger outbreaks, recalls, and substantial public health and economic burdens. This review examines recent technological advancements that strengthen food safety monitoring and quality assessment. Emerging analytical tools—supported by artificial intelligence, smartphone-assisted diagnostics, sensor arrays, and portable detection systems—enable rapid, accurate, and non-invasive evaluation of contaminants. These innovations enhance decision-making capabilities for producers, regulators, and consumers, thereby reducing risks and improving traceability across the supply chain. Smart packaging solutions, including Radio Frequency Identification (RFID) indicators, freshness and gas sensors, and biosensor-embedded films, enable real-time monitoring of storage conditions, microbial activity, and product integrity. The integration of predictive microbiology software, big data analytics, and cloud-based platforms further supports proactive, risk-based food safety management by enabling improved prediction of microbial growth and facilitating standardized data sharing. Overall, advanced digital and sensor-based tools are reshaping food safety practices by enabling continuous monitoring, rapid diagnostics, and transparent traceability. Future research should prioritize developing interoperable, supply chain–specific smart systems and enhancing their scalability, cost-effectiveness, and adaptability. These advancements will accelerate the transition toward a more reliable, sustainable, and intelligent global food safety ecosystem. Smart technologies are extensively utilized across the food supply chain to guarantee real-time monitoring of food safety and quality. Intelligent sensors and IoT-enabled devices are employed in agricultural fields, processing facilities, and cold chains to incessantly monitor temperature, humidity, gas composition, and microbial activity, facilitating the early identification of deterioration and contamination. Intelligent packaging solutions that utilize biosensors and indicators deliver visual or digital data regarding freshness, shelf life, and product integrity to retailers and consumers alike. Blockchain-enabled monitoring systems improve traceability, transparency, and swift recall management in food safety events. In processing sectors, AI-driven vision systems facilitate automated inspection, fault identification, and quality assessment. These applications collectively minimize food waste, enhance regulatory adherence, bolster consumer confidence, and promote sustainable, data-informed food safety management practices.