Artificial Intelligence in Agro-Food Systems: From Farm to Fork
Foods,
Год журнала:
2025,
Номер
14(3), С. 411 - 411
Опубликована: Янв. 27, 2025
The
current
landscape
of
the
food
processing
industry
places
a
strong
emphasis
on
improving
quality,
nutritional
value,
and
techniques.
This
focus
arises
from
consumer
demand
for
products
that
adhere
to
high
standards
sensory
characteristics,
extended
shelf
life.
emergence
artificial
intelligence
(AI)
machine
learning
(ML)
technologies
is
instrumental
in
addressing
challenges
associated
with
variability
processing.
AI
represents
promising
interdisciplinary
approach
enhancing
performance
across
various
sectors
industry.
Significant
advancements
have
been
made
address
facilitate
growth
within
sector.
review
highlights
applications
agriculture
industry,
including
bakery,
beverage,
dairy,
safety,
fruit
vegetable
industries,
packaging
sorting,
drying
fresh
foods.
Various
strategies
implemented
different
promote
technology.
Additionally,
this
article
explores
potential
advancing
3D
printing
technology
enhance
aspects
manufacturing
service,
while
also
outlining
future
perspectives.
Язык: Английский
Synergistic Effect of Ultrasound and Osmotic Pretreatment on the Drying Kinetics and Antioxidant Properties of Satkara (Citrus macroptera): A Novel Preservation Strategy
Processes,
Год журнала:
2025,
Номер
13(2), С. 384 - 384
Опубликована: Янв. 31, 2025
This
study
aimed
to
investigate
the
effects
of
combined
ultrasound
and
osmotic
pretreatment
conditions
on
drying
kinetics
antioxidant
properties,
such
as
total
phenolic
content
(TPC),
flavonoid
(TFC),
vitamin
C
content,
DPPH
radical
scavenging
activity,
dried
Citrus
macroptera
(Satkara)
fruits.
The
fruit
slices
were
immersed
in
10%
aqueous
solutions
sucrose
(S),
glucose
(G),
fructose
(F)
followed
by
an
treatment
(40
kHz)
for
10,
20,
or
30
min.
samples
then
a
convective
oven
at
50,
60,
70
°C
30%
relative
humidity
with
constant
air
velocity
3
m
s−1.
Four
thin-layer
kinetic
models,
namely
Page,
Newton,
Henderson
Pabis,
Logarithmic,
evaluated.
Among
these,
Page
was
found
be
most
suitable
model
predicting
kinetics.
process
accelerated
significantly,
reducing
time
up
6
h.
Additionally,
pretreated
exhibited
improved
retention
quality
attributes,
being
best
preserved
S
solutions,
TPC
both
F
TFC
all
three
sugar
(S,
F,
G).
application
during
also
had
positive
impact
retention,
whereas
it
presented
negative
effect
when
used
prolonged
duration
negligible
one
capacity.
Overall,
this
provides
new
perspective
Satkara
fruits,
their
respective
properties
after
drying,
subjected
pretreatment.
These
findings
will
contribute
development
effective
efficient
methods
industrial
applications
produce
products
minimum
degradation.
Язык: Английский
Evaluation of Some Quality Parameters of Pumpkin Seeds and Oil After Roasting with Marjoram
Foods,
Год журнала:
2025,
Номер
14(2), С. 172 - 172
Опубликована: Янв. 8, 2025
Consumers
include
pumpkin
seeds
in
their
diet
as
a
snack
raw
form
or
minimally
processed
by
roasting.
This
process
enables
the
to
develop
characteristic
aroma
and
color.
Herbs
spices
are
also
distinguished
pleasant
delicate
aroma.
Among
them,
marjoram
is
particularly
suited
drying,
retaining
its
flavor
better
than
other
dried
herbs.
Marjoram
can
be
used
impart
food
products
extend
shelf
life
because
it
prevent
lipid
autoxidation.
In
this
study,
(Cucurbita
pepo)
were
roasted
with
without
at
110
160
°C
for
10
30
min,
after
which
oils
extracted.
The
results
showed
that
increasing
temperature
roasting
time,
moisture
content
water
activity
of
decreased.
Furthermore,
marjoram,
°C,
enriched
profile
terpenes
Whether
fatty
acid
composition
obtained
was
dominated
palmitic,
stearic,
oleic,
linoleic
acids.
However,
presence
during
resulted
lower
peroxide
values
specific
extinction
coefficients
K232
K270
compared
counterparts
spice.
addition,
all
ability
scavenge
DPPH·
radicals
characterized
higher
proportion
yellow
(positive
value
b*
parameter)
green
(negative
a*
comparison
oil
extracted
from
unroasted
seeds,
exhibited
chlorophyll
carotenoid
content.
Thus,
may
enrich
additional
components,
quality
parameters.
Язык: Английский
Unveiling lotus root processing under vacuum microwave: starch–malic acid interactions based on moisture, structure, and in vitro digestibility
Food Chemistry,
Год журнала:
2025,
Номер
471, С. 142862 - 142862
Опубликована: Янв. 11, 2025
Язык: Английский
Processing Techniques for Bio-based Products in the Global South
Опубликована: Янв. 1, 2025
Язык: Английский
Effect of Roasting Time and Temperature on the Physicochemical and Sensory Properties of Plant Beverage from Groundnut
Applied Food Research,
Год журнала:
2025,
Номер
unknown, С. 100801 - 100801
Опубликована: Март 1, 2025
Язык: Английский
In Vivo Glycemic Response of Fruit-Based Mango (Mangifera indica) and Pineapple (Ananas comosus) Bars in In Vitro and In Silico Enzyme Inhibitory Effects Studies
Foods,
Год журнала:
2024,
Номер
13(14), С. 2258 - 2258
Опубликована: Июль 17, 2024
The
habitual
consumption
of
snacks
has
the
potential
to
enrich
or
harm
diet.
They
can
contribute
excessive
caloric
intake
and
hyperglycemia.
Thus,
there
is
an
increasing
interest
in
with
health-promoting
properties.
This
study
aimed
demonstrate
beneficial
effect
two
fruit-based
bars
on
glucose
levels
through
vitro,
vivo,
silico
assays.
Mango
(
Язык: Английский
Effects of Drying Methods on the Phytochemical Contents, Antioxidant Properties, and Anti-Diabetic Activity of Nasturtium officinale R.Br. (Betong Watercress) from Southern Thailand
Life,
Год журнала:
2024,
Номер
14(9), С. 1204 - 1204
Опубликована: Сен. 23, 2024
R.Br.
(Betong
watercress)
contains
high
levels
of
secondary
metabolites
that
offer
health
benefits.
However,
fresh-cut
watercress
has
a
short
shelf
life.
This
study
aimed
to
assess
the
effect
drying
methods
on
phytochemical
contents,
antioxidant
activity,
and
anti-diabetic
activity
Betong
watercress.
The
was
dried
using
three
methods:
roasting
(R,
50
°C,
40
min);
(RD,
min
at
°C
1
h
80
°C);
blanching,
roasting,
(BRD,
30
s
blanching
20
°C).
Aqueous
extracts
from
each
method
were
analyzed
for
total
phenolic
content,
flavonoid
glucosinolate
activities
(FRAP,
DPPH,
ABTS
assays),
α-amylase
enzyme
inhibition.
From
results,
R
provided
highest
level
phenolic,
flavonoid,
glucosionolate
content
compared
RD
BRD
methods.
Similarly,
inhibition
in
method,
followed
by
Our
results
demonstrate
without
addition
or
effectively
preserves
activities,
activity.
Язык: Английский