Nature-Inspired Approaches for Optimizing Food Drying Processes: A Critical Review
Food Engineering Reviews,
Год журнала:
2025,
Номер
unknown
Опубликована: Янв. 17, 2025
Язык: Английский
Evaluation of Different Drying Methods on the Quality Parameters of Acanthopanax senticosus Fruits
Foods,
Год журнала:
2025,
Номер
14(7), С. 1100 - 1100
Опубликована: Март 22, 2025
Acanthopanax
senticosus
(Rupr.
and
Maxim.;
AS)
fruit,
an
underutilized
byproduct,
possesses
significant
bioactive
potential,
yet
its
quality
is
highly
influenced
by
drying
methods.
This
study
systematically
evaluated
the
effects
of
five
techniques,
including
vacuum
freeze-drying
(VFD),
(VD),
microwave
(MD),
hot-air
(HD),
natural
(ND),
on
color
retention,
composition,
volatile
profile,
antioxidant
activity
AS
fruit.
VFD
preserved
highest
levels
total
phenolic
content
(TPC)
flavonoid
(TFC),
particularly
chlorogenic
acid,
rutin,
quercitrin,
leading
to
superior
activity.
Amino
acid
analysis
indicated
that
retained
concentrations
key
essential
amino
acids,
minimizing
thermal
degradation.
Correlation
revealed
a
strong
association
between
TPC,
TFC,
activity,
emphasizing
their
functional
significance.
Through
multivariate
statistical
analysis,
12
compounds
were
identified
as
potential
biomarkers
distinguish
fruit
samples
processed
using
different
methods,
highlighting
metabolic
differences
techniques.
Overall,
emerged
optimal
method
for
preserving
fruit's
integrity,
offering
valuable
insights
post-harvest
processing
strategies
in
nutraceutical
industry.
Язык: Английский
Microencapsulation of flavored liquor by spray drying: Optimization using response surface methodology and genetic algorithm-based support vector regression
Drying Technology,
Год журнала:
2025,
Номер
unknown, С. 1 - 18
Опубликована: Апрель 16, 2025
Язык: Английский
Characterisation of finger millet (Eleusine coracana) starch isolated by conventional and ultrasound‐assisted starch isolation methods
International Journal of Food Science & Technology,
Год журнала:
2024,
Номер
59(8), С. 5710 - 5720
Опубликована: Июнь 30, 2024
Summary
Starch
is
a
versatile
biomaterial
with
wide
range
of
applications
across
various
industrial
sectors.
Therefore,
starch
isolation
methods
play
crucial
role
in
fulfilling
the
demand
for
high‐quality
required
different
applications.
Waxy
maize
most
used
food
It
isolated
using
an
alkaline
extraction
method
and
available
market
at
high
price.
The
traditional
process
involves
labour‐intensive
costly
downstream
processing
that
leads
to
exploring
cost‐effective
Finger
millet
(
Eleusine
coracana
)
underutilised
cereal
crop
composed
65–70%
starch.
In
present
study,
from
finger
conventional
ultrasound‐assisted
fulfil
current
requirement.
was
characterised
by
morphological
structure
obtained
scanning
electron
microscopy
(SEM),
X‐ray
diffractogram
(XRD),
infrared
spectrum
Fourier
transform
spectrometer
(FT‐IR),
differential
calorimetry
(DSC)
analysis,
rheological
analysis.
SEM
images
confirmed
reduced
particle
size
uniform
grain
distribution
isolation.
relative
crystallinity
(69.05
±
0.57%)
higher
compared
other
(57.18
0.70%,
67.66
1.00%,
68.34
0.33%
distilled
water
soaking,
alkali
sodium
bisulphite
respectively).
FTIR
analysis
no
significant
changes
functional
group
respect
methods.
Thermal
indicated
lowest
gelatinisation
enthalpy
(45.38
1.67
J/g)
showed
loss
factor
indicating
elastic
behaviour,
respectively.
Язык: Английский
Integrated approach of ultrasound with mild heat treatment on the quality characteristics of yacon (Smallanthus sonchifolius) tuber juice
Journal of Food Process Engineering,
Год журнала:
2024,
Номер
47(7)
Опубликована: Июль 1, 2024
Abstract
The
research
delved
into
the
ascendancy
of
thermosonication
(TS)
on
elevating
alimentary
components
yacon
(
Smallanthus
sonchifolius
)
tuber
juice,
derived
from
plant.
This
investigation
introduces
an
innovative
approach
utilizing
artificial
neural
networks
(ANNs)
coupled
with
genetic
algorithm
(GA)
for
multifaceted
optimization
extraction
procedures.
It
aims
to
pinpoint
most
effective
processing
parameters
TS,
including
variations
in
amplitudes:
X1
(40,
50,
and
60%)
temperatures:
X2
(30,
40,
50°C)
over
sonication
times:
X3
(15,
30,
45,
60
min).
Further,
is
focused
amplify
quality
juice
(YJ)
microbial
attributes
by
enhancing
certain
characteristics
such
as
anti‐oxidant
activity
(AOA),
ascorbic
acid
(AA),
total
phenolic
content
(TPC),
carotenoid
(TCC),
flavonoid
(TFC),
yeast
mold
count
(YMC)
viable
(TVC).
maximum
levels
AOA
(33.73
±
2.21%),
AA
(25.82
2.03
mg/100
ml),
TPC
(85.08
3.67
mg
GAE/ml),
TCC
(115.82
2.46
βCE
μg/ml),
TFC
(22.52
2.11
QE/ml),
TVC,
YMC
(not
detected)
were
achieved
thermosonicated
YJs
under
optimal
conditions
using
ANN
GA.
Practical
Applications
Yacon
treated
showed
improved
nutritional
characteristics,
making
them
a
valuable
source
functional
compounds
nutraceuticals
food
industries.
Research
emphasizes
effectiveness
network
predicting
efficiency
YJ
proposes
TS
potential
replacement
traditional
thermal
pasteurization
maintain
or
enhance
functionality.
provides
cost‐effective
sustainable
solutions
industry
reducing
time
energy
consumption
when
compared
pasteurization.
Язык: Английский