The cost, health and environmental issues related to animal protein production have led to the search for alternative protein sources. This study aimed to evaluate the potential of tropical almond (Terminalia catappa) defatted press cake flour (TADPCF) as an alternative protein source and its effect on the nutritional, sensory and textural properties of cookies. The protein content of TADPCF was as high as 41.94 g/100 g, and higher amount of K (1892.5), Ca (6187.5), and Fe (435.2) mg/kg was detected. The TADPCF contained 5-Hydroxymethylfurfural, 2,3-dihydro 3,5-dihydroxy-6-methyl 4H-pyran-4-one, Acetic acid, Formic acid and Methyl salicylate as the major volatile compounds while the FTIR spectrum further confirmed functional groups related to polysaccharides, fats and proteins. The 50 % TADPCF cookies were highly preferred by sensory panelists and showed a significantly higher protein content (19.82 %). Hence, TADPCF is a promising alternative protein source and has the potential of incorporating up to 50 % for cookie production without significantly affecting the quality of the cookies.
{"title":"Tropical almond (Terminalia catappa) defatted press cake flour as an alternative protein source and its potential in cookie preparation","authors":"Pramod Bandara , A.P. Jayasooriya , Mahinda Senevirathne","doi":"10.1016/j.afres.2025.101599","DOIUrl":"10.1016/j.afres.2025.101599","url":null,"abstract":"<div><div>The cost, health and environmental issues related to animal protein production have led to the search for alternative protein sources. This study aimed to evaluate the potential of tropical almond (<em>Terminalia catappa</em>) defatted press cake flour (TADPCF) as an alternative protein source and its effect on the nutritional, sensory and textural properties of cookies. The protein content of TADPCF was as high as 41.94 g/100 g, and higher amount of K (1892.5), Ca (6187.5), and Fe (435.2) mg/kg was detected. The TADPCF contained 5-Hydroxymethylfurfural, 2,3-dihydro 3,5-dihydroxy-6-methyl 4H-pyran-4-one, Acetic acid, Formic acid and Methyl salicylate as the major volatile compounds while the FTIR spectrum further confirmed functional groups related to polysaccharides, fats and proteins. The 50 % TADPCF cookies were highly preferred by sensory panelists and showed a significantly higher protein content (19.82 %). Hence, TADPCF is a promising alternative protein source and has the potential of incorporating up to 50 % for cookie production without significantly affecting the quality of the cookies.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101599"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921744","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 : 2025-12-18DOI: 10.1016/j.afres.2025.101611
Julien Nadjimbayel Nedion , Marie Fréderic Tavea , Nicolas Policarpe Nolla , Noël Mangatchaoussou , William Assongni Djeukeu , Roméo Tagnikeu Fobasso , Pierre fils Rodrigue Magwell , Daina Takam Noubou , Hygride Dongmo , Marlyne-Josephine Mananga , Adelaide Mawamba Demasse , Thales Djeuben Dongmo , Marie Modestine Sop Kana
Protein-energy malnutrition due to an unbalanced diet in terms of quality and quantity is a major problem in under developped countries, particularly Chad. The studies objective was to formulate an infant flour based on sweet potato, beans, mushrooms, dates, spirulina and palm oil meeting FAO/WHO standards, 2011. To achieve this, the different food matrices were collected at the Chari Baguirmi market then the sweet potato was blanched for 6 min at 83 °C, the bean was soaked for 82 h at 43 °C, the mushroom, the date, the spirulina were crushed. The flours obtained from each of the matrices were characterized and mixed according to the proportions defined by the Excel software solver. The final mixture obtained also underwent physicochemical and techno-functional characterization according to standard methods AOAC. The results obtained showed a significant decline in the contents of antinutrients in the processed bean flour compared to the unprocessed bean flour and a significant increment in the reducing sugar content in the treated sweet potato flour compared to the treated sweet potato flour, the flour of proportion 43 (sweet potato):41 (bean):5 (mushroom):1 (date):2 (spirulina):8 (palm oil) respectively for the different matrices mentioned with proteins content of 12.68 %, lipids content of 8.83 %, carbohydrates content of 66.09 % and an energy value of 399.79 Kcal/10 g. Among the 16 amino acids quantified, the most abundant were l-Lys (1.628), l-Trp (1.542) and l-Leu (1.518). The functional properties of this flour showed a good final viscosity of 835.5 cp. This flour made from orange-fleshed sweet potatoes, red beans, mushrooms, dates, spirulina and palm oil could meet FAO/WHO standards and combat protein-energy malnutrition.
{"title":"Formulation of an infant flour based on Ipomoea batatas, Phaseolus vulgaris, Pleurotus floridanus, Phoenix dactylifera, Spirulina platensis and palm oil for children in the Province of Chari Baguirmi, Chad","authors":"Julien Nadjimbayel Nedion , Marie Fréderic Tavea , Nicolas Policarpe Nolla , Noël Mangatchaoussou , William Assongni Djeukeu , Roméo Tagnikeu Fobasso , Pierre fils Rodrigue Magwell , Daina Takam Noubou , Hygride Dongmo , Marlyne-Josephine Mananga , Adelaide Mawamba Demasse , Thales Djeuben Dongmo , Marie Modestine Sop Kana","doi":"10.1016/j.afres.2025.101611","DOIUrl":"10.1016/j.afres.2025.101611","url":null,"abstract":"<div><div>Protein-energy malnutrition due to an unbalanced diet in terms of quality and quantity is a major problem in under developped countries, particularly Chad. The studies objective was to formulate an infant flour based on sweet potato, beans, mushrooms, dates, spirulina and palm oil meeting FAO/WHO standards, 2011. To achieve this, the different food matrices were collected at the Chari Baguirmi market then the sweet potato was blanched for 6 min at 83 °C, the bean was soaked for 82 h at 43 °C, the mushroom, the date, the spirulina were crushed. The flours obtained from each of the matrices were characterized and mixed according to the proportions defined by the Excel software solver. The final mixture obtained also underwent physicochemical and techno-functional characterization according to standard methods AOAC. The results obtained showed a significant decline in the contents of antinutrients in the processed bean flour compared to the unprocessed bean flour and a significant increment in the reducing sugar content in the treated sweet potato flour compared to the treated sweet potato flour, the flour of proportion 43 (sweet potato):41 (bean):5 (mushroom):1 (date):2 (spirulina):8 (palm oil) respectively for the different matrices mentioned with proteins content of 12.68 %, lipids content of 8.83 %, carbohydrates content of 66.09 % and an energy value of 399.79 Kcal/10 g. Among the 16 amino acids quantified, the most abundant were <span>l</span>-Lys (1.628), <span>l</span>-Trp (1.542) and <span>l</span>-Leu (1.518). The functional properties of this flour showed a good final viscosity of 835.5 cp. This flour made from orange-fleshed sweet potatoes, red beans, mushrooms, dates, spirulina and palm oil could meet FAO/WHO standards and combat protein-energy malnutrition.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101611"},"PeriodicalIF":0.0,"publicationDate":"2025-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921728","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}
Oleogels are promising alternatives to conventional solid fats, combining healthier lipid profiles and favorable functional properties. However, limited oxidative stability remains a major constraint to their broader application, as inconsistent results across different formulations are reported in the current literature. The oxidative stability and textural characteristics of stearin-based oleogels prepared with stripped sunflower oil were systematically evaluated in this study. Using isothermal calorimetry and oximetry, the effects of the concentration of the radical initiator azobisisobutyronitrile (AIBN) (1–25 mM) in accelerating oxidation by generating free radicals, stearin content (5–10%) in enhancing network density for oxygen barrier formation, antioxidant type (2,2,5,7,8-pentamethyl-6-chromanol, tert‑Butylhydroquinone, ascorbic acid, propyl gallate, and Trolox) and concentration (10–90 µM), and nature of the oleogelator (stearin, bees wax, candelilla wax, sunflower wax, stearic acid, and glycerol monostearate) were investigated.
The isothermal calorimetry approach allowed non-invasive continuous kinetic measurement at room temperatures giving novel insights in oxidation stability of oleogels. Increasing AIBN levels significantly accelerated lipid oxidation, as evidenced by a reduction in induction periods (τ). In contrast, higher stearin content enhanced gel firmness and oxidative stability through formation of denser crystalline networks that impede oxygen diffusion. Among the tested antioxidants, propyl gallate exhibited the greatest protective effect, followed by 2,2,5,7,8-pentamethyl-6-chromanol, which conferred moderate stability. Ascorbic acid was ineffective under the tested conditions, likely due to poor solubility and reactivity in the non-aqueous oleogel matrix. Oleogels structured with sunflower wax exhibited the highest resistance to oxidation, with a strong positive correlation between gel firmness and oxidative stability. These findings indicate that oxidative stability in oleogels can be modulated through targeted formulation strategies, providing a basis for the design of functional lipid matrices with extended shelf life and enhanced performance in food and related applications.
{"title":"Oxidative stability of oleogels: Structure and antioxidant function assessment by isothermal calorimetry","authors":"Antonella Luciana Grosso, Ecaterina Savchina, Ksenia Morozova, Matteo Scampicchio","doi":"10.1016/j.afres.2025.101592","DOIUrl":"10.1016/j.afres.2025.101592","url":null,"abstract":"<div><div>Oleogels are promising alternatives to conventional solid fats, combining healthier lipid profiles and favorable functional properties. However, limited oxidative stability remains a major constraint to their broader application, as inconsistent results across different formulations are reported in the current literature. The oxidative stability and textural characteristics of stearin-based oleogels prepared with stripped sunflower oil were systematically evaluated in this study. Using isothermal calorimetry and oximetry, the effects of the concentration of the radical initiator azobisisobutyronitrile (AIBN) (1–25 mM) in accelerating oxidation by generating free radicals, stearin content (5–10%) in enhancing network density for oxygen barrier formation, antioxidant type (2,2,5,7,8-pentamethyl-6-chromanol, tert‑Butylhydroquinone, ascorbic acid, propyl gallate, and Trolox) and concentration (10–90 µM), and nature of the oleogelator (stearin, bees wax, candelilla wax, sunflower wax, stearic acid, and glycerol monostearate) were investigated.</div><div>The isothermal calorimetry approach allowed non-invasive continuous kinetic measurement at room temperatures giving novel insights in oxidation stability of oleogels. Increasing AIBN levels significantly accelerated lipid oxidation, as evidenced by a reduction in induction periods (τ). In contrast, higher stearin content enhanced gel firmness and oxidative stability through formation of denser crystalline networks that impede oxygen diffusion. Among the tested antioxidants, propyl gallate exhibited the greatest protective effect, followed by 2,2,5,7,8-pentamethyl-6-chromanol, which conferred moderate stability. Ascorbic acid was ineffective under the tested conditions, likely due to poor solubility and reactivity in the non-aqueous oleogel matrix. Oleogels structured with sunflower wax exhibited the highest resistance to oxidation, with a strong positive correlation between gel firmness and oxidative stability. These findings indicate that oxidative stability in oleogels can be modulated through targeted formulation strategies, providing a basis for the design of functional lipid matrices with extended shelf life and enhanced performance in food and related applications.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101592"},"PeriodicalIF":0.0,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921742","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 : 2025-12-17DOI: 10.1016/j.afres.2025.101594
Klára Cejpová , Markéta Borková , Filipp Georgijevič Savvulidi , Barbora Burešová , Zora Kotíková , Nikol Modráčková , Růžena Seydlová , Antonín Kaňa , Martin Ptáček , Hana Nejeschlebová , Ivana Hyršlová , Matyáš Orsák
This study presents the optimization of a flow cytometry protocol for the differential somatic cell count in goat milk. The methodological refinement focused on the effective sample preparation, including cell isolation, followed by fluorescent labeling using a targeted panel of fluorochrome-conjugated antibodies to enable the identification of major somatic cell subpopulations—namely, epithelial cells, polymorphonuclear neutrophils (PMN), macrophages, and lymphocytes by flow cytometric analysis.
The optimized method was applied to 39 individual goat milk samples. The results demonstrated that differences in cellular immune activity were detectable even among samples with low microbiological findings. Milk samples with minor but detectable microbial findings exhibited a significantly higher proportion of leukocytes compared to samples without microbial detection, with mean leukocyte proportions of 66.6 % vs. 46.9 %, respectively (P = 0.038).
A further analysis revealed that a high PMN proportion (>77 %) was significantly associated with decreased casein content (P = 0.024), reduced total protein (P = 0.030), a shorter rennet clotting time (P = 0.056), and a slight increase in lactose concentration (P = 0.035). These findings suggest a negative impact of elevated PMN levels on the technological quality of goat milk. Optimized flow cytometry is a useful tool for goat milk quality management.
{"title":"Optimized flow cytometry for differential somatic cell count in goat milk: Implications for milk quality and udder health","authors":"Klára Cejpová , Markéta Borková , Filipp Georgijevič Savvulidi , Barbora Burešová , Zora Kotíková , Nikol Modráčková , Růžena Seydlová , Antonín Kaňa , Martin Ptáček , Hana Nejeschlebová , Ivana Hyršlová , Matyáš Orsák","doi":"10.1016/j.afres.2025.101594","DOIUrl":"10.1016/j.afres.2025.101594","url":null,"abstract":"<div><div>This study presents the optimization of a flow cytometry protocol for the differential somatic cell count in goat milk. The methodological refinement focused on the effective sample preparation, including cell isolation, followed by fluorescent labeling using a targeted panel of fluorochrome-conjugated antibodies to enable the identification of major somatic cell subpopulations—namely, epithelial cells, polymorphonuclear neutrophils (PMN), macrophages, and lymphocytes by flow cytometric analysis.</div><div>The optimized method was applied to 39 individual goat milk samples. The results demonstrated that differences in cellular immune activity were detectable even among samples with low microbiological findings. Milk samples with minor but detectable microbial findings exhibited a significantly higher proportion of leukocytes compared to samples without microbial detection, with mean leukocyte proportions of 66.6 % vs. 46.9 %, respectively (P = 0.038).</div><div>A further analysis revealed that a high PMN proportion (>77 %) was significantly associated with decreased casein content (P = 0.024), reduced total protein (P = 0.030), a shorter rennet clotting time (P = 0.056), and a slight increase in lactose concentration (P = 0.035). These findings suggest a negative impact of elevated PMN levels on the technological quality of goat milk. Optimized flow cytometry is a useful tool for goat milk quality management.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101594"},"PeriodicalIF":0.0,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921732","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}
Bioactive molecules can be selectively recovered by membrane technology, promising efficient alternatives to traditional methodologies such as column chromatography, liquid-liquid and solid-liquid extractions. Murta fruit was nanofiltered to recover primary and secondary metabolites involved in human physiology. Three membranes with different molecular weight cut-offs (MWCOs) were tested sequentially and separately (DL (150∼300 Da), NFW (300∼500 Da), and NDX (500∼700 Da). ESI/MS/MS identified several metabolites composing the Murta fruit, which were well fractionated according to their specific molecular weights (MWs). For several phenolics, the membranes presented retention percentages (RPs) of 100 %. Particularly, catechin (MW: 290.27 Da) showed negative RPs (-57.10 ± 23.50 % (DL), -11.91 ± 8.77 % (NFW), -2528.39 ± 1126.13 % (NDX)). The quantification of phenolics was done using UHPLC-ESI/MS/MS. Certain amino acids (MWs 100∼300 Da (cysteine, aspartic acid, serine, proline, valine, phenylalanine, lysine, and glutamine)) permeated selectively the DL membrane creating valuable permeate fractions (13 metabolites identified). This membrane generated the highest permeate flux (27.45–27.89 L/m2h), followed by the membranes NDX (18.47–20.16 L/m2h) and NFW (14.11–14.47 L/m2h), applying transmembrane pressures of 10, 30, and 25 bar, respectively. The DL one presented the highest recovery of total solids (22.21 %) in the permeate stream, followed by the membranes NDX (16.56 %) and NFW (16.28 %). Permeates containing attractive amino acids and phenolics were also generated by the membranes NFW (15 metabolites identified) and NDX (15 metabolites identified). The DL permeate contained the phenolics catechin, quercitrin, caffeic acid, caffeoyl-glucose, p-coumaric acid, and exclusively, the amino acids phenylalanine, lysine, and glutamine. Interesting permeate solutions proper for processing optimization in the food and pharmaceutical industries were generated.
{"title":"Green recovery of bioactive phenolics and nutrients from Murta (Ugni molinae Turcz) fruit through nanofiltration, and their identification by tandem mass spectrometry","authors":"Nicolás Cifuentes-Araya , Alejandro Ardiles , Beatriz Sepúlveda , Carlos Areche","doi":"10.1016/j.afres.2025.101595","DOIUrl":"10.1016/j.afres.2025.101595","url":null,"abstract":"<div><div>Bioactive molecules can be selectively recovered by membrane technology, promising efficient alternatives to traditional methodologies such as column chromatography, liquid-liquid and solid-liquid extractions. Murta fruit was nanofiltered to recover primary and secondary metabolites involved in human physiology. Three membranes with different molecular weight cut-offs (MWCOs) were tested sequentially and separately (DL (150∼300 Da), NFW (300∼500 Da), and NDX (500∼700 Da). ESI/MS/MS identified several metabolites composing the Murta fruit, which were well fractionated according to their specific molecular weights (MWs). For several phenolics, the membranes presented retention percentages (RPs) of 100 %. Particularly, catechin (MW: 290.27 Da) showed negative RPs (-57.10 ± 23.50 % (DL), -11.91 ± 8.77 % (NFW), -2528.39 ± 1126.13 % (NDX)). The quantification of phenolics was done using UHPLC-ESI/MS/MS. Certain amino acids (MWs 100∼300 Da (cysteine, aspartic acid, serine, proline, valine, phenylalanine, lysine, and glutamine)) permeated selectively the DL membrane creating valuable permeate fractions (13 metabolites identified). This membrane generated the highest permeate flux (27.45–27.89 L/m<sup>2</sup>h), followed by the membranes NDX (18.47–20.16 L/m<sup>2</sup>h) and NFW (14.11–14.47 L/m<sup>2</sup>h), applying transmembrane pressures of 10, 30, and 25 bar, respectively. The DL one presented the highest recovery of total solids (22.21 %) in the permeate stream, followed by the membranes NDX (16.56 %) and NFW (16.28 %). Permeates containing attractive amino acids and phenolics were also generated by the membranes NFW (15 metabolites identified) and NDX (15 metabolites identified). The DL permeate contained the phenolics catechin, quercitrin, caffeic acid, caffeoyl-glucose, p-coumaric acid, and exclusively, the amino acids phenylalanine, lysine, and glutamine. Interesting permeate solutions proper for processing optimization in the food and pharmaceutical industries were generated.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101595"},"PeriodicalIF":0.0,"publicationDate":"2025-12-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921268","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 : 2025-12-16DOI: 10.1016/j.afres.2025.101590
A.J. Fernando
Microwave drying (MWD) is a promising technique for dehydrating agricultural products due to its rapid volumetric heating, high energy efficiency, and superior preservation of product quality. However, the complex and nonlinear nature of microwave–material interactions, along with the spatial and temporal variability of dielectric properties, presents significant challenges for process modeling, control, and optimization. Traditional mathematical models often fall short in capturing these dynamics, which limits their use in adaptive or real-time process regulation. The goal of this review is to provide a comprehensive synthesis of artificial intelligence (AI) techniques applied to the microwave drying of agricultural products, focusing on predictive modeling, intelligent control, and optimization through a bibliometric analysis that covers literature from 2014 to 2024. Techniques such as artificial neural networks (ANNs), support vector machines (SVMs), adaptive neuro-fuzzy inference systems (ANFIS), and evolutionary algorithms are assessed for their effectiveness in modeling drying kinetics, predicting quality attributes, and supporting closed-loop control. Recent advancements in hybrid and ensemble models, real-time sensor integration, and multi-objective optimization are also examined. The review highlights current limitations in AI-based drying systems, including data scarcity, overfitting, poor model interpretability, and limited real-time deployment. It proposes strategic future directions, such as the adoption of explainable AI, digital twin frameworks, embedded edge computing, and sensor fusion for autonomous control. This work highlights the transformative potential of AI in developing intelligent, scalable, and energy-efficient MWD systems that align with the goals of Industry 4.0 and sustainable food engineering.
{"title":"Artificial intelligence techniques for microwave drying of agricultural products: A comprehensive review on modeling, intelligent control, and process optimization","authors":"A.J. Fernando","doi":"10.1016/j.afres.2025.101590","DOIUrl":"10.1016/j.afres.2025.101590","url":null,"abstract":"<div><div>Microwave drying (MWD) is a promising technique for dehydrating agricultural products due to its rapid volumetric heating, high energy efficiency, and superior preservation of product quality. However, the complex and nonlinear nature of microwave–material interactions, along with the spatial and temporal variability of dielectric properties, presents significant challenges for process modeling, control, and optimization. Traditional mathematical models often fall short in capturing these dynamics, which limits their use in adaptive or real-time process regulation. The goal of this review is to provide a comprehensive synthesis of artificial intelligence (AI) techniques applied to the microwave drying of agricultural products, focusing on predictive modeling, intelligent control, and optimization through a bibliometric analysis that covers literature from 2014 to 2024. Techniques such as artificial neural networks (ANNs), support vector machines (SVMs), adaptive neuro-fuzzy inference systems (ANFIS), and evolutionary algorithms are assessed for their effectiveness in modeling drying kinetics, predicting quality attributes, and supporting closed-loop control. Recent advancements in hybrid and ensemble models, real-time sensor integration, and multi-objective optimization are also examined. The review highlights current limitations in AI-based drying systems, including data scarcity, overfitting, poor model interpretability, and limited real-time deployment. It proposes strategic future directions, such as the adoption of explainable AI, digital twin frameworks, embedded edge computing, and sensor fusion for autonomous control. This work highlights the transformative potential of AI in developing intelligent, scalable, and energy-efficient MWD systems that align with the goals of Industry 4.0 and sustainable food engineering.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101590"},"PeriodicalIF":0.0,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921223","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 : 2025-12-16DOI: 10.1016/j.afres.2025.101591
Sbulelo Mwelase , Yardjouma Silue , Olaniyi A. Fawole
This study evaluated the mechanisms of chitosan-melatonin (CH-MT) edible coating in preserving the postharvest quality of minimally processed pomegranate aril-sacs. Mature pomegranate fruits were harvested, processed into aril-sacs, and treated with a composite coating comprising CH (0.5 %) and MT (0.8 mM), while distilled water served as the control treatment. The aril-sacs were stored at 5 °C and 85 % relative humidity for 21 days. CH-MT-coated aril-sacs showed higher antioxidant capacity, as shown by higher DPPH, ABTS+, and FRAP. This heightened antioxidant potential was associated with elevated activities of phenylalanine ammonia-lyase, peroxidase and catalase, and the suppression of polyphenol oxidase enzyme activity. The CH-MT edible coating also promoted the accumulation of key metabolites such as caffeic acid and quinic acid methyl ester with potent antioxidant properties while inhibiting specific volatile compounds linked to off-flavors. These findings demonstrate the efficacy and mechanisms of CH-MT composite coating in maintaining the quality of pomegranate aril-sacs, thus presenting a robust strategy for enhancing the postharvest storability of fresh-cut produce.
{"title":"Unveiling the underlying mechanisms of chitosan-melatonin coating in preserving pomegranate arils-sacs quality","authors":"Sbulelo Mwelase , Yardjouma Silue , Olaniyi A. Fawole","doi":"10.1016/j.afres.2025.101591","DOIUrl":"10.1016/j.afres.2025.101591","url":null,"abstract":"<div><div>This study evaluated the mechanisms of chitosan-melatonin (CH-MT) edible coating in preserving the postharvest quality of minimally processed pomegranate aril-sacs. Mature pomegranate fruits were harvested, processed into aril-sacs, and treated with a composite coating comprising CH (0.5 %) and MT (0.8 mM), while distilled water served as the control treatment. The aril-sacs were stored at 5 °C and 85 % relative humidity for 21 days. CH-MT-coated aril-sacs showed higher antioxidant capacity, as shown by higher DPPH, ABTS<sup>+</sup>, and FRAP. This heightened antioxidant potential was associated with elevated activities of phenylalanine ammonia-lyase, peroxidase and catalase, and the suppression of polyphenol oxidase enzyme activity. The CH-MT edible coating also promoted the accumulation of key metabolites such as caffeic acid and quinic acid methyl ester with potent antioxidant properties while inhibiting specific volatile compounds linked to off-flavors. These findings demonstrate the efficacy and mechanisms of CH-MT composite coating in maintaining the quality of pomegranate aril-sacs, thus presenting a robust strategy for enhancing the postharvest storability of fresh-cut produce.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101591"},"PeriodicalIF":0.0,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921238","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 study evaluated and validated the shelf-life of chicken under three different packaging (aerobic packaging, AP; heat shrink, HS; and tray modified atmosphere packaging, MAP) and two storage (4 ± 1 °C, chilling and 0 to -1 °C, superchilling) conditions. Microbiological evaluation revealed that aerobic plate counts (APC), Escherichia coli and Staphylococcus aureus exceeded 5.0–6.0 and 3.0 log CFU/g, respectively on 10 and 20th day of storage at chilling and superchilling storage for LDPE packed samples, respectively. Tray MAP chicken exhibited microbial counts higher than the specified limits after 10 and 20th day, whereas HS chicken had acceptable microbial load till 15 and 45th day of storage at 4 ± 1 °C and -1 °C. Sensory off-odour evaluation revealed acceptable scores till 15, 20 and 45 days for AP, MAP and HS samples at superchilling storage. A 3rd party evaluation of samples at an ISO-17,025:2015 NABL accredited lab confirmed our microbiological findings. Corroboration of physico-chemical, microbial and sensory characteristics and based on hygiene and safety indicators specified by the regulatory bodies, HS and tray MAP chicken were stable up to 15 and 10 days at 4 ± 1 °C, whereas an improved storage life of 45 and 20 days was witnessed at 0 to -1 °C, respectively.
{"title":"Impact of heat-shrink and modified atmosphere packaging on the shelf-life of chilled and superchilled chicken meat","authors":"Swarup Singh , Rituparna Banerjee , Naveena B. Maheswarappa , P. Varakumar , Subhasish Biswas , Sampada Munj , Yashesh Lodaya , Ramdas Kolekar","doi":"10.1016/j.afres.2025.101588","DOIUrl":"10.1016/j.afres.2025.101588","url":null,"abstract":"<div><div>The study evaluated and validated the shelf-life of chicken under three different packaging (aerobic packaging, AP; heat shrink, HS; and tray modified atmosphere packaging, MAP) and two storage (4 ± 1 °C, chilling and 0 to -1 °C, superchilling) conditions. Microbiological evaluation revealed that aerobic plate counts (APC), <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> exceeded 5.0–6.0 and 3.0 log CFU/g, respectively on 10 and 20th day of storage at chilling and superchilling storage for LDPE packed samples, respectively. Tray MAP chicken exhibited microbial counts higher than the specified limits after 10 and 20th day, whereas HS chicken had acceptable microbial load till 15 and 45th day of storage at 4 ± 1 °C and -1 °C. Sensory off-odour evaluation revealed acceptable scores till 15, 20 and 45 days for AP, MAP and HS samples at superchilling storage. A 3rd party evaluation of samples at an ISO-17,025:2015 NABL accredited lab confirmed our microbiological findings. Corroboration of physico-chemical, microbial and sensory characteristics and based on hygiene and safety indicators specified by the regulatory bodies, HS and tray MAP chicken were stable up to 15 and 10 days at 4 ± 1 °C, whereas an improved storage life of 45 and 20 days was witnessed at 0 to -1 °C, respectively.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101588"},"PeriodicalIF":0.0,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788489","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 : 2025-12-16DOI: 10.1016/j.afres.2025.101587
Areej Abdulhamid Almuraee
Novel innovations in the category of animal-derived functional foods, like milk, eggs, and meat, are being spurred by the rapidly increasing demand for natural, safe, and health-promoting foods. A very effective way to improve their nutritional and medicinal qualities while lowering the need for artificial food additives is to supplement them with plant-derived herbal agents that have antioxidant, anti-inflammatory, and prebiotic qualities. However, during processed storage, these herbal agents face difficulties like limited solubility, instability, taste changes, and physical property changes. For these reasons, nano-delivery systems are emerging as a very practical, simple, and innovative method. In order to improve the stability, absorption, and specifically targeted release properties within the cells, methods like nanoencapsulation, nanoemulsion, nanoliposomes, and solid nano-lipid particles are proving to be very helpful. This ensures that the herbal agents used during food preparations remain stable with little change in their properties. Nano-formulated plant extracts are powerful, safe, and eco-friendly when used as natural carriers in meats and functional eggs to improve immunity, antioxidant qualities, and general health in people and animals. By lowering waste, these developments in agricultural breeds improve sustainability and health requirements. Future food products will be safe, effective, and environmentally friendly thanks to the convergence of food sciences and nanoscientific research.
{"title":"Nano-formulated herbal bioactives in animal-based functional foods: A nutritional approach to enhancing bioavailability and health benefits","authors":"Areej Abdulhamid Almuraee","doi":"10.1016/j.afres.2025.101587","DOIUrl":"10.1016/j.afres.2025.101587","url":null,"abstract":"<div><div>Novel innovations in the category of animal-derived functional foods, like milk, eggs, and meat, are being spurred by the rapidly increasing demand for natural, safe, and health-promoting foods. A very effective way to improve their nutritional and medicinal qualities while lowering the need for artificial food additives is to supplement them with plant-derived herbal agents that have antioxidant, anti-inflammatory, and prebiotic qualities. However, during processed storage, these herbal agents face difficulties like limited solubility, instability, taste changes, and physical property changes. For these reasons, nano-delivery systems are emerging as a very practical, simple, and innovative method. In order to improve the stability, absorption, and specifically targeted release properties within the cells, methods like nanoencapsulation, nanoemulsion, nanoliposomes, and solid nano-lipid particles are proving to be very helpful. This ensures that the herbal agents used during food preparations remain stable with little change in their properties. Nano-formulated plant extracts are powerful, safe, and eco-friendly when used as natural carriers in meats and functional eggs to improve immunity, antioxidant qualities, and general health in people and animals. By lowering waste, these developments in agricultural breeds improve sustainability and health requirements. Future food products will be safe, effective, and environmentally friendly thanks to the convergence of food sciences and nanoscientific research.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101587"},"PeriodicalIF":0.0,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145921282","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 : 2025-12-16DOI: 10.1016/j.afres.2025.101589
Ana Elena Cedillo-Olivos , Alejandra Linares-Castañeda , Luis Jorge Corzo-Ríos , Saúl González-Cuna , Cristian Jiménez-Martínez
The Mexican craft beer industry has experienced significant growth, driven by consumer demand for high-quality, innovative products. However, microbiological stability remains a critical challenge, with traditional preservation methods like pasteurization often compromising sensory quality. This study evaluated nisin (0.01–0.2 % w/v) as a natural preservative in Mexican craft beer, comparing its efficacy against potassium sorbate (0.2 % w/v), pasteurization, and an untreated control. Over 1.5 years of storage at 4 °C and 20 °C, samples were analyzed for microbial stability (mesophiles, yeast and fungi, and coliforms), sensory attributes (colour, aroma, flavor, and acceptability), and physicochemical parameters (pH, acidity, °Brix, ABV, and color) through a one-way analysis of variance (ANOVA).
Sensory evaluation revealed that unpasteurized beer with 0.01 % nisin was preferred, while higher nisin concentrations (0.2 %) and sorbate negatively impacted taste, likely due to residual saltiness. Pasteurization effectively prevented microbial growth but induced greater color changes (ΔE), particularly at 20 °C. Nisin (0.01–0.2 %) significantly reduced aerobic mesophiles and fungi/yeasts in unpasteurized beer without inhibiting fermentative yeasts, demonstrating selective antimicrobial action. All samples adhered to Mexican regulatory standards (NOM-199-SCFI-2017), confirming nisin’s compatibility with beer’s physicochemical integrity. These findings position nisin—especially at 0.01 %—as a promising alternative to conventional preservatives, balancing microbiological safety with sensory preservation. The study advocates further research into nisin’s regulatory approval and potential synergies with other natural antimicrobials to support the craft beer industry’s shift toward clean-label solutions. Also, it is suggested to evaluate the cost-effectiveness ratio for industrial application with or without pasteurization.
{"title":"Biopreservation of Mexican craft beer using nisin: Effects on microbial stability, sensory attributes, and physicochemical parameters","authors":"Ana Elena Cedillo-Olivos , Alejandra Linares-Castañeda , Luis Jorge Corzo-Ríos , Saúl González-Cuna , Cristian Jiménez-Martínez","doi":"10.1016/j.afres.2025.101589","DOIUrl":"10.1016/j.afres.2025.101589","url":null,"abstract":"<div><div>The Mexican craft beer industry has experienced significant growth, driven by consumer demand for high-quality, innovative products. However, microbiological stability remains a critical challenge, with traditional preservation methods like pasteurization often compromising sensory quality. This study evaluated nisin (0.01–0.2 % w/v) as a natural preservative in Mexican craft beer, comparing its efficacy against potassium sorbate (0.2 % w/v), pasteurization, and an untreated control. Over 1.5 years of storage at 4 °C and 20 °C, samples were analyzed for microbial stability (mesophiles, yeast and fungi, and coliforms), sensory attributes (colour, aroma, flavor, and acceptability), and physicochemical parameters (pH, acidity, °Brix, ABV, and color) through a one-way analysis of variance (ANOVA).</div><div>Sensory evaluation revealed that unpasteurized beer with 0.01 % nisin was preferred, while higher nisin concentrations (0.2 %) and sorbate negatively impacted taste, likely due to residual saltiness. Pasteurization effectively prevented microbial growth but induced greater color changes (ΔE), particularly at 20 °C. Nisin (0.01–0.2 %) significantly reduced aerobic mesophiles and fungi/yeasts in unpasteurized beer without inhibiting fermentative yeasts, demonstrating selective antimicrobial action. All samples adhered to Mexican regulatory standards (NOM-199-SCFI-2017), confirming nisin’s compatibility with beer’s physicochemical integrity. These findings position nisin—especially at 0.01 %—as a promising alternative to conventional preservatives, balancing microbiological safety with sensory preservation. The study advocates further research into nisin’s regulatory approval and potential synergies with other natural antimicrobials to support the craft beer industry’s shift toward clean-label solutions. Also, it is suggested to evaluate the cost-effectiveness ratio for industrial application with or without pasteurization.</div></div>","PeriodicalId":8168,"journal":{"name":"Applied Food Research","volume":"6 1","pages":"Article 101589"},"PeriodicalIF":0.0,"publicationDate":"2025-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145788435","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}
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