Journal of Food Biochemistry,
Journal Year:
2024,
Volume and Issue:
2024(1)
Published: Jan. 1, 2024
The
aim
of
this
study
is
to
investigate
efficient,
cost‐effective,
and
high‐quality
drying
technologies
for
Rosa
roxburghii
Tratt.
Five
methods—hot
air
(HAD),
microwave
(MD),
vacuum
(VD),
(MVD),
freeze
(FVD),
were
employed
dry
focused
on
evaluating
characteristics,
colors,
texture
structure,
microstructure,
as
well
the
content
active
ingredients
antioxidant
activity
results
kinetics
indicated
that
Wang
Singh
model
was
most
suitable
FVD,
while
Page
optimal
other
four
methods.
Tratt
subjected
HAD
exhibited
highest
energy
consumption
per
unit
but
lowest
ΔE
TFC.
microstructure
under
different
methods
analyzed.
dried
using
MD
experienced
serious
cell
rupture,
resulting
in
a
large
loss
worst
ability,
it
had
fastest
rate.
On
hand,
VD
with
least
pore
space,
leading
slower
speed
total
polyphenol
content.
MVD
hardness
chewiness,
slightly
better
Δ
E
ingredient
compared
MD.
FVD
took
longest
time
dry,
greatest
difference,
hardness,
Vitamin
C
powerful
ability.
Principal
component
analysis
(PCA)–entropy
weighting
method
used
provide
comprehensive
scores
methods,
HAD,
VD,
MVD,
0.8107,
0.7037,
0.4499,
0.2746,
0.0586
respectively.
Through
analysis,
we
demonstrated
quality
obtained
via
satisfactory.
Additionally,
characterized
by
its
economic
efficiency
convenience,
providing
valuable
insights
industrial
production
drying.
Applied Food Research,
Journal Year:
2024,
Volume and Issue:
4(2), P. 100449 - 100449
Published: July 14, 2024
This
work
aimed
to
investigate
the
effect
of
edible
coatings
on
shelf
life
and
quality
tomato
fruits.
Aloe
vera
(AL)
gel
tulsi
leaf
extract
(TE),
a
combination
aloe
(ALTE)
coating,
were
applied
surface
fresh
tomatoes
stored
at
∼26
°C
75–82
%
relative
humidity
for
25
days.
Tomato
fruits
evaluated
periodically
after
application
coating
materials.
Results
showed
that
coated
with
AL
TE
maintained
better
than
uncoated
Among
various
treatments,
resulted
in
delayed
weight
loss
(3.25
%),
ripening
process,
reduced
disease
incidence,
severity.
It
also
had
lower
amount
lycopene
(28.6
μg/g)
β
carotene
(11.42
μg/g),
higher
phenolics
(84.56
mg/100
gm)
content.
Disease
incidence
was
significantly
by
coatings,
ALTE
showing
lowest
(31
days)
compared
100
control.
novel
technology
can
be
industrially
enhance
mature
Journal of Dairy Research,
Journal Year:
2025,
Volume and Issue:
unknown, P. 1 - 7
Published: March 4, 2025
Abstract
Hybrid
yoghurts
combining
dairy
and
plant-based
derivatives
present
a
novel
approach
to
enhancing
consumer
acceptance
of
products,
which
is
increasingly
significant
due
dietary
trends
lactose
intolerance.
This
study
investigates
the
production
hybrid
yoghurt
blending
cow's
milk
(CM)
with
soy
(C:S)
oat
(C:O)
drinks
in
various
ratios
(90%,
70%,
50%
milk),
assessing
their
acceptability
quality.
Notably,
C:S
(70:30)
C:O
resulted
improved
viscosity
over
time,
although
still
less
than
CM.
The
exhibited
favourable
pH
gradient,
acidic
environment
critical
for
flavour.
Sensory
analysis
revealed
that
offered
more
attributes
on
just-about-right
scale,
scoring
overall
6.86/10.
Importantly,
microbial
confirmed
safety
all
products
consumption,
no
harmful
microorganisms
detected.
Fermentation,
Journal Year:
2025,
Volume and Issue:
11(3), P. 127 - 127
Published: March 5, 2025
This
study
investigated
the
potential
of
turmeric
powder
as
a
functional
additive
to
yogurt,
specifically
focusing
on
its
effect
antioxidant
capacity
and
phenolic
content.
Yogurt
samples
were
prepared
with
0.5%
1.0%
powder,
leading
increases
in
pH,
(from
10%
51%),
content
1.39
mg
30.20
per
100
g)
compared
plain
yogurt.
While
showed
no
antibacterial
effects
vitro,
addition
resulted
reduction
yogurt
bacteria
counts,
which
remained
within
regulatory
limits.
However,
exposure
gastric
pH
bile
salt
conditions
led
reductions
activity
total
turmeric-enriched
indicating
limitations
stability
during
digestion.
Sensory
evaluations
revealed
preference
for
yogurt;
however,
yogurts
also
achieved
favorable
acceptance
scores.
These
findings
indicate
that
incorporation
can
enhance
health
benefits
offering
promising
option
consumers
desiring
dairy
products.
This
study
evaluates
the
concentration
effect
of
green
tea
(GT),
black
(BT),
and
coffee
(CF)
polyphenols
in
set
yogurt
syneresis
its
physicochemical
attributes
during
refrigerated
storage.
All
polyphenol-added
yogurts
showed
a
significantly
lower
(p
<
0.05)
than
control.
High
polyphenol
concentrations
reduced
syneresis,
except
CFY,
indicating
that
percentage
reduction
depends
on
type
concentration.
Treated
higher
viscosity
control,
polyphenol–milk–protein
matrix
formation.
In
conclusion,
adding
natural
reduces
while
maintaining
properties.
