Abstract Lycium barbarum has been used as a nutraceutical food and ethnic medicine owing to its rich phytochemical properties. Fruits are either dried or freshly squeezed to extract their juice and concentrated for beverages. Polysaccharides among various constituents have been widely investigated and considered to be an important constituent for the efficacy of L. barbarum . Previous studies have indicated significant effect of L. barbarum on general well-being, neuroprotection, glucose control, immunomodulation, stimulation of metabolism, glaucoma, antioxidant properties, anti-inflammation, anti-cancer activity and cytoprotection. Present review aimed to provide updated information and document scientific evidence related to phytochemical profile, pharmacological properties, and effect of genotype and growing conditions on the bioactive compounds. Additionally, food application, safety assessment, application of non-destructive techniques in quality control as well as research gaps and future perspectives are also discussed which needs to be investigated in future studies.

Abstract Docosahexaenoic acid (DHA) derived from algal oil is vital for human health; however, its high susceptibility to oxidation limits its direct application in food systems. Microencapsulation is an effective strategy to improve DHA stability, and the selection of appropriate wall materials plays a central role in determining microcapsule quality. In this study, we evaluated the feasibility of using crosslinked sodium caseinate as a wall material for DHA microencapsulation. Emulsification properties, microencapsulation yield and efficiency, peroxide value, and release performance were also systematically assessed. The results indicated that crosslinked sodium caseinate effectively stabilised the emulsions and served as a suitable encapsulating material for algal oil-derived DHA. The resulting microcapsules exhibited high microencapsulation efficiency and yield, low surface oil content, and strong oxidative stability. However, microcapsule quality was influenced by the crosslinking reaction time, highlighting the importance of process optimisation. Comparative analysis showed that spray drying at an inlet air temperature of 185 °C produced superior microcapsules compared to that seen with freeze drying. Furthermore, the incorporation of β-cyclodextrin or trehalose as auxiliary materials enhanced the microcapsule quality and encapsulation efficiency. Under optimal conditions, solid concentration of 30 %, core material addition of 30 %, and homogenisation pressure of 30 MPa, the encapsulation efficiency exceeded 96 %. These findings provide valuable insights into the development of high-quality DHA microcapsules with enhanced stability and controlled release properties.

Abstract Drying is a key preservation technique for extending the shelf life of highly perishable products such as tomatoes. This study presents a combined experimental, mathematical, and numerical investigation of convective drying (CD), microwave drying (MD), vacuum drying (VD), and hybrid drying techniques applied to tomato slices. Drying kinetics, energy efficiency, temperature distribution, and quality attributes were evaluated through experiments and simulated using MATLAB-based numerical models. The results demonstrate that hybrid drying significantly reduced drying time by up to 45 % compared with conventional convective drying, while improving energy efficiency by approximately 30 %. The moisture content of tomato slices was reduced from an initial value of 15.67 kg water/kg dry matter to a final value of 10.5 ± 0.3 % (wet basis). In addition, hybrid drying exhibited superior quality retention, characterized by a lower total color change (Δ E < 12) and higher vitamin C retention (>70 %) compared with single-stage drying methods. Numerical predictions showed excellent agreement with experimental data, with coefficients of determination ( R 2 ) exceeding 0.98 and low RMSE values for all drying techniques. Overall, the results confirm that hybrid drying provides an efficient and reliable approach for optimizing drying performance while preserving the quality of dried tomato products.

Abstract The rapid removal of field heat from fruits and vegetables is essential for extending their shelf life. Existing optimization approaches for forced-air pre-cooling typically focus on individual packages, neglecting the influence of the packaging quantity ( N ) on cooling performance. This study developed a three-dimensional CFD model to investigate the impact of N on the forced-air pre-cooling of stacked produce. The results show that increasing N or reducing air velocity ( u ) prolongs the seven-eighths cooling time (SECT), with u having a more significant effect. Temperature inhomogeneity, due to the high conductive thermal resistance of apples, evolved in two stages: an initial increase followed by a decrease, and was more pronounced at larger N . By comprehensively analyzing SECT, fan energy consumption, and average temperature inhomogeneity, the optimal package quantity N was determined to be between 2 and 3.

Abstract Mitragyna speciosa (kratom) has gained increasing scientific attention due to its medicinal potential and use in processed herbal products. Drying is essential for extending shelf life and maintaining quality, yet conventional methods often require long durations and high energy, leading to quality degradation. This study aimed to model the drying kinetics of hot air impingement drying (HAID) and microwave-assisted HAID (HAMD) and to evaluate the effects of drying parameters on energy efficiency and product quality. An ANN using a TANSIGMOID transfer function with 10 neurons accurately predicted moisture ratio, drying rate, and moisture content. Higher temperatures shortened drying time and reduced energy use. HAID at 110 °C provided optimal quality, yielding higher chlorophyll retention, greener color, and enhanced phytochemicals and antioxidant activities. HAMD at 110 °C showed the highest energy efficiency, reducing energy consumption by 52.94 % compared to HAID. Protein and mitragynine contents were unaffected, supporting HAMD as a sustainable industrial alternative.

Abstract Sucrose release is linked to sweetness perception and key to the design of sugar-reduced foods. In the present study, the gelation, rheological properties, and microstructure of pectin/κ-carrageenan composite gel incorporated with sucrose and chicory dietary fiber (CDF) were investigated via dynamic rheological tests, texture profile analysis, and scanning electron microscopy (SEM). Subsequently, the effects of CDF addition on sucrose release characteristics from the composite gels were explored. Incorporation of sucrose (8–15 %) and CDF (0.2–0.6 %) elevated the gelation temperature from 39.6 to 61.1 °C (for sugar addition), and from 44.5 to 52.9 °C (for CDF addition), respectively. The CDF molecules integrated into the polysaccharide network structure by binding with carrageenan or pectin, enhancing the composite gel matrix. Furthermore, a denser and more brittle network structure was formed. These structural features caused the gel to fracture into smaller pieces during the simulated mastication. This could increase the gel’s surface area exposed to water, thereby enhancing the migration of sucrose molecules into the aqueous phase. The modulation of sucrose release from gel matrix to external environment could be a useful method to enhance sweetness. This finding suggests a potential way to reduce sugar content in gel foods while maintaining sweetness perception.

Abstract This study prepared ternary glycyrrhizic acid/rutin/zein (GRZ) complexes (at a zein: GA mass ratio of 1:1) via anti-solvent precipitation at varying pH levels (3.5, 4.5, 6.0). The pH 6.0 complex demonstrated optimal characteristics, featuring the smallest particle size (112 nm) and highest absolute zeta potential (−35.4 mV). Superior rutin encapsulation efficiency was achieved for complexes formed at pH 4.5 and 6.0. All complexes exhibited high physical stability across a pH range of 6.0–8.0, at temperatures up to 85 °C, and in salt concentrations up to 15 mmol/L. Complexes formed at pH 4.5 and 6.0 maintained better re-dispersibility after freeze-drying. FTIR and XRD analyses confirmed the formation of hydrogen bonds and hydrophobic interactions, resulting in an amorphous structure. Notably, GRZ complex incorporation enhanced yogurt coagulation without affecting fermentation kinetics. These findings establish a promising strategy for developing efficient rutin delivery systems with potential for functional food applications.

Abstract Research has been conducted on non-thermal methods as a means of sustainable food processing to enhance the quality of dairy products. Consumers have a strong need for improved taste, increased nutritional value, and extended product durability, necessitating the use of modern dairy technology methods. Ultrasound processing has the ability to enhance the functional qualities of milk, including its water holding capacity, viscosity, hydration, emulsification, gelation, and solubility in dairy products. This review examines the influence of ultrasonic and conventional thermal treatment on milk protein and evaluates the implications of high intensity ultrasound technology in milk processing. The understanding of how different ultrasonic settings affect protein structural changes, including protein stability, association, aggregation, and denaturation. This review also covers the topic of the transformation of casein and whey proteins.