Sustainable Cookies Enriched With Spent Coffee Grounds: A Study on Nutritional, Textural, and Sensory Properties DOI Creative Commons

Samer Mudalal,

Kenana Sawafta,

Mais Zaqdah

и другие.

Journal of Food Processing and Preservation, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

Spent coffee grounds (SCGs) are the by‐products of brewing process. There financial and environmental consequences associated with production millions tons SCG every year. This research explores possibility using SCGs, a significant by‐product industry, as useful component in cookie recipes. study is aimed at evaluating effects different inclusion levels (0%, 5%, 10%, 15%) on physicochemical, antioxidant, sensory, volatile characteristics cookies. The findings demonstrated that SCG‐enriched cookies, especially those 5%–10% rate, retained acceptable sensory attributes while demonstrating increased dietary fiber antioxidant activity. However, greater (15%) negatively impacted taste texture. Electronic nose revealed when amount increased, there were discernible changes profiles. Our baked cookies L ∗ b values gradually significantly decreased. offers promising sustainable alternative for functional an optimal level 5% broad consumer acceptability. Particle size encapsulation process improvement should be investigated future studies to enhance stability acceptance.

Язык: Английский

Flexible PEI functionalized CO2 sensing system designed for climacteric fruit cold chain quality monitoring DOI
Xinyi Jin,

Laizhao Guo,

Yangfeng Wang

и другие.

Chemical Engineering Journal, Год журнала: 2025, Номер unknown, С. 159680 - 159680

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

2
YOLOv8-MDN-Tiny: A lightweight model for multi-scale disease detection of postharvest golden passion fruit DOI
Dengjie Chen,

Fan Lin,

Caihua Lu

и другие.

Postharvest Biology and Technology, Год журнала: 2024, Номер 219, С. 113281 - 113281

Опубликована: Окт. 28, 2024

Язык: Английский

Процитировано

9
The Control of Postharvest Soft Rot Caused by Rhizopus stolonifer on Kokei No. 14 Organic Sweet Potato Roots by Carvacrol, Thymol, and Thyme Oil DOI Creative Commons
Guangwei Wu, Chao Fan,

Xueqian Zang

и другие.

Foods, Год журнала: 2025, Номер 14(7), С. 1273 - 1273

Опубликована: Апрель 5, 2025

Soft rotting caused by Rhizopus stolonifer is one of the most important postharvest decays in Kokei No. 14 organic sweet potato roots. While various methods have been explored for controlling this pathogen, there remains a need effective, safe, and applicable alternatives, particularly using essential oils (EOs). This study evaluated efficacy EOs, specifically carvacrol, thymol, thyme oil, soft rot. We conducted both vitro vivo tests to assess their effects on fungal mycelial growth, spore germination, incidence severity rot potatoes, along with quality evaluations The results indicated that vapor phase oil was more effective than contact inhibiting growth germination. In revealed all three EOs significantly reduced rot, thymol at 300 mg/L, carvacrol 500 mg/L being effective. Quality assessments showed minimal impact properties such as firmness, weight loss, color, starch, carotenoids, flavonoids, although residual odors increased. GC/MS analysis confirmed contained high levels other antimicrobial compounds, suggesting cumulative activity these volatile compounds enhanced bacteriostatic effects. Thyme demonstrated greater reducing development compared its individual components, making it promising biofumigant diseases These findings emphasized potential safe approach managing decay.

Язык: Английский

Процитировано

0
YOLOv11n for precision agriculture: lightweight and efficient detection of guava defects across diverse conditions DOI
G. Madasamy Raja,

P. Selvaraju,

P. Pathmanaban

и другие.

Journal of the Science of Food and Agriculture, Год журнала: 2025, Номер unknown

Опубликована: Май 5, 2025

Abstract BACKGROUND Automated fruit defect detection plays a critical role in improving postharvest quality assessment and supporting decision‐making agricultural supply chains. Guava presents specific challenges because of diverse disease types, varying maturity levels inconsistent environmental conditions. Although existing you only look once (YOLO)‐based models have shown promise tasks, they often face limitations balancing accuracy, inference speed computational efficiency, particularly resource‐constrained settings. This study addresses this gap by evaluating four YOLO (YOLOv8s, YOLOv5s, YOLOv9s YOLOv11n) for detecting defective guava fruits across five diseases (scab, canker, chilling injury, mechanical damage rot), three (mature, half‐mature immature) healthy fruits. RESULTS Diverse datasets facilitated robust training evaluation. YOLOv11n achieved the highest mAP50‐95 (98.0%) exhibited bounding box loss (0.0565), classification (0.2787), time (3.9 milliseconds) (255 FPS). YOLOv5s had precision (94.9%), while excelled recall (96.2%). YOLOv8s offered balanced performance metrics. outperformed all with lightweight architecture (2.6 million parameters) low cost (6.3 giga floating‐point operations per second), making it suitable applications. CONCLUSION These results highlight YOLOv11n's potential applications, such as automated control, which require high accuracy real‐time analysis provides insights into deploying to enhance efficiency reliability management. © 2025 Society Chemical Industry.

Язык: Английский

Процитировано

0
Sensing Technology for Greenhouse Tomato Production: A Systematic Review DOI Creative Commons
Jingxin Yu, Jiang Liu, Congcong Sun

и другие.

Smart Agricultural Technology, Год журнала: 2025, Номер unknown, С. 101020 - 101020

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
Sustainable Cookies Enriched With Spent Coffee Grounds: A Study on Nutritional, Textural, and Sensory Properties DOI Creative Commons

Samer Mudalal,

Kenana Sawafta,

Mais Zaqdah

и другие.

Journal of Food Processing and Preservation, Год журнала: 2025, Номер 2025(1)

Опубликована: Янв. 1, 2025

Spent coffee grounds (SCGs) are the by‐products of brewing process. There financial and environmental consequences associated with production millions tons SCG every year. This research explores possibility using SCGs, a significant by‐product industry, as useful component in cookie recipes. study is aimed at evaluating effects different inclusion levels (0%, 5%, 10%, 15%) on physicochemical, antioxidant, sensory, volatile characteristics cookies. The findings demonstrated that SCG‐enriched cookies, especially those 5%–10% rate, retained acceptable sensory attributes while demonstrating increased dietary fiber antioxidant activity. However, greater (15%) negatively impacted taste texture. Electronic nose revealed when amount increased, there were discernible changes profiles. Our baked cookies L ∗ b values gradually significantly decreased. offers promising sustainable alternative for functional an optimal level 5% broad consumer acceptability. Particle size encapsulation process improvement should be investigated future studies to enhance stability acceptance.

Язык: Английский

Процитировано

0