Wave and Field Impacts in Food Technologies: A Scoping Review DOI
D. Karpenko, Artem G. Grishin, Anna D. Zagranichnaya

et al.

Хранение и переработка сельхозсырья, Journal Year: 2024, Volume and Issue: 32(3), P. 58 - 81

Published: Oct. 27, 2024

Language: Английский

Impact of Premna microphylla Turcz leaf water extracts on the properties of gelatin-carrageenan edible film and its application in cherry tomatoes storage DOI Creative Commons
Ping‐Hsiu Huang, Chao Jian,

Yu-Wen Lin

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 25, P. 102186 - 102186

Published: Jan. 1, 2025

Language: Английский

Citations

3
Nonthermal technologies to maintain food quality and carbon footprint minimization in food processing: A review DOI
Bara Yudhistira, Fuangfah Punthi, Mohsen Gavahian

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 141, P. 104205 - 104205

Published: Oct. 12, 2023

Language: Английский

Citations

31
Optimizing Non-Thermal Magnetic Field to Minimize Weight Loss and Tissue Degradation: Identifying Possible Enzyme Inhibition Mechanisms DOI Creative Commons
Chao‐Kai Chang, Prakoso Adi, Rizka Mulyani

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(2), P. 166 - 166

Published: Jan. 8, 2025

This research investigates potential mechanisms of novel magnetic field (MF) treatments in inhibiting cell-wall-degrading enzymes, aiming to reduce weight loss and preserve the post-harvest quality tomatoes (Solanum lycopersicum L.) as a climacteric fruit. The optimization processing parameters, including MF intensity (1, 2, 3 mT), frequency (0, 50, 100 Hz), duration (10, 20, 30 min), was accomplished by applying an orthogonal array design. In particular, investigation delved into underlying which impedes activity tissue-degrading such pectin esterase (PE), polygalacturonase (PG), cellulase (Cx), during storage period. results showed that treatment delayed increase soluble solids 1.5 times reduced titratable acidity 1.2 times. optimal conditions-2 mT, 50 Hz, 10 min-achieved most significant inhibition (4.22%) maintained tissue integrity for up 21 days. Optimized significantly suppressed enzyme activity, with PE times, PG 2.8 Cx 2.5 Also, cross-sectional images external appearance demonstrated MF-treated retained their internal structure throughout extended These findings suggest can effectively suppress key enzymes responsible degradation, ultimately delaying softening, preserving quality, contributing sustainable food production zero waste.

Language: Английский

Citations

1
Space electric field impacts on softening and cell wall modification of strawberry during cold storage DOI

Sun Xiyun,

Sihui Tian,

Bin Li

et al.

Postharvest Biology and Technology, Journal Year: 2024, Volume and Issue: 216, P. 113068 - 113068

Published: June 24, 2024

Language: Английский

Citations

5
Health Benefits of High Voltage Electrostatic Field Processing of Fruits and Vegetables DOI
Jose Irving Valdez-Miranda,

Gustavo Fidel Guitiérrez-López,

Raúl René Robles de la Torre

et al.

Plant Foods for Human Nutrition, Journal Year: 2024, Volume and Issue: 79(2), P. 260 - 269

Published: May 18, 2024

Language: Английский

Citations

4
Application of composite biological control agent in postharvest preservation of cherry tomatoes DOI

Fanyue Meng,

Mozhen Cheng,

Ziqi Zhou

et al.

Physiological and Molecular Plant Pathology, Journal Year: 2025, Volume and Issue: unknown, P. 102606 - 102606

Published: Feb. 1, 2025

Language: Английский

Citations

0
The Potential of Pulsed Electric Field in the Postharvest Process of Fruit and Vegetables: A Comprehensive Perspective DOI Creative Commons
Mahdi Rashvand,

Amirali Kazemi,

Mehrad Nikzadfar

et al.

Food and Bioprocess Technology, Journal Year: 2025, Volume and Issue: unknown

Published: March 13, 2025

Language: Английский

Citations

0
Effect of alternating current electric fields on the preservation of fresh-cut Chinese cabbage and spinach DOI
Wenjing Xiong, Meng Jia, Yuxin Zhang

et al.

Innovative Food Science & Emerging Technologies, Journal Year: 2025, Volume and Issue: unknown, P. 104005 - 104005

Published: March 1, 2025

Language: Английский

Citations

0
Effects of different modes of high-voltage alternating electric field action on the freshness and metabolites of Litopenaeus vannamei during partial freezing storage DOI

Zekai Fan,

Xiaoqing Ren,

Li Chen

et al.

Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111313 - 111313

Published: March 1, 2025

Language: Английский

Citations

0
Pulse electric field pretreatment delays the texture deterioration of sweet persimmon (Diospyros kaki L.) during postharvest storage DOI Creative Commons

Sheng-Hung Lin,

Chao‐Kai Chang, Chun-Ting Lin

et al.

LWT, Journal Year: 2023, Volume and Issue: 191, P. 115711 - 115711

Published: Dec. 30, 2023

The food industry is highly concerned with processing and waste reduction sustainability. Therefore, it essential to develop new technologies minimize extend the shelf life of products. In this study, pulsed electric field (PEF) treatments were used at 25, 50, 100 kV/m investigate potential for reducing postharvest softening persimmons. results showed that after storing 28 days, firmness loss under 50 was maintained 58.40 ± 0.36%, whereas in untreated group 87.6 0.14 %. mobility bound water higher than 25 groups. PEF treatment also effectively reduced electrolyte leakage. This research could help reduce respiration by 12.5–31.22 CO2 mL/h/kg—an effective delay soft rot texture deterioration. summary, applying technology found capable extending persimmons refrigeration up 14 days compared group.

Language: Английский

Citations

9