Chumroenvidhayakul et al., 2022 [6] | To examine both the physicochemical and functional attributes of DFP derived from hospital food waste. Additionally, the study delved into the impact of DFP on in vitro starch digestibility, pasting behavior, and gelatinization when combined with different types of flours commonly used in Asia, including potato, glutinous rice, rice, and wheat flour. | Dragon-fruit peel waste | The fresh dragon-fruit peel was cleaned to remove impurities and dried at 60 °C for 12 h using a hot air oven. | The pasting profile of flours, including peak viscosity (PV), trough, breakdown (BD), final viscosity (FV), setback, and pasting temperature. | Proximate compositions, bioactive compounds and antioxidant activity of DFP; pectin [equivalent weight (EW) (g/mol), methoxyl content MeO (%); degree of esterification DE (%), total anhydrouronic acid AUA (%)]; and physicochemical properties of DFP [oil holding capacity, OHC (g of Oil/g of Sample), water holding capacity, WHC (g of Water/g of Sample), and swelling capacity, SC (mL of water/g of sample)]. | The effect of DFP on in vitro starch digestion, hydrolysis index and starch fraction; effect of DFP on total phenolic content, total betanin content, and antioxidant activity during in vitro digestion; effect of DFP and various types of flour on thermal properties [onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and gelatinization enthalpy (DH)]. |
Kaveh et al., 2022 [9] | To optimize the independent variables (microwave power, kiwi sample thickness, and US treatment time) and investigate the dependent variables (drying time, effective moisture diffusion, specific energy consumption, color, and shrinkage) for kiwifruits subjected to ultrasound treatment prior to microwave drying, utilizing a Response Surface Methodology (RSM) approach. | Kiwi | Microwave power and ultrasound. | Not evaluated. | Thermal properties (drying time, effective moisture diffusion (Deff), specific energy consumption (SEC)), and quality (color and shrinkage). | Not evaluated. |
Li et al., 2022 [8] | The red-dragon-fruit peel’s betalains were extracted through ultrasound techniques, followed by the preparation of betalain microcapsules using maltodextrin as the wall material, assisted by ultrasound and freeze-drying. Furthermore, the study explored the influence of ultrasound treatment on the physicochemical properties and antioxidant activity of the betalain microcapsules. | Red-dragon-fruit peel | Ultrasound | Not evaluated. | Concentration of betalains and extraction yield; thermal stability of betalains; encapsulation efficiency of betalains; particle size of betalain microcapsules and Zeta potential were determined using dynamic-light-scattering technique, thermal analyses of betalain microcapsules (DSC), and antioxidant activity of betalain microcapsules (DPPH). | Morphology of betalain microcapsules; chemical structure of the betalains, maltodextrin, and betalain microcapsules; partial size and Zeta potential; morphology of betalain microcapsules; and degradation rate constant. |
Asmat-Campos et al., 2022 [43] | To develop a closed-flow solar dehydration system coupled with a refrigeration-assisted inverse-sublimation and moisture-removal process. | Pouteria lucuma | The lucuma fruit was dehydrated using equipment, including devices to absorb thermal energy from incident sunlight, such as a Trombe wall and a parabolic cylindrical collector, and a thermo bank system. In addition, the influence of three types of heat-transfer fluids (water, oil and oil nanofluid, silver nanoparticles) was evaluated. | Not evaluated. | Humidity, protein, fat, carbohydrate and ash soluble solids. | Organoleptic properties. |
Habibiasr et al., 2022 [1] | To examine the impact of drying palm kernel and kernel oil at 80 °C, this study investigated changes in fatty acid composition, color, content, functional groups, thermal degradation, and morphology. | Palm kernel | 80 °C in a conventional oven. | Not evaluated. | Red and yellow color. | Free fatty acid; investigation of microstructure using scanning electron microscopy (SEM). |
Ramamurthy and Krishnan, 2022 [5] | To comprehend how viscosity affects thermal patterns within a sealed container containing homogeneous liquid, by contrasting it with pure-conduction simulations. Using computational fluid dynamics (CFD) simulations, the research examined how viscosity influences thermal behavior during the thermal processing of a sealed container. | Carboxyl Methyl Cellulose (CMC) solutions. | Process conditions of a standard thermal treatment process at 80 °C. | Viscosity. | Not evaluated. | Kinetic parameters of the destruction of Clostridium sporogenes (D, Z value); integrated lethality factor (F). |
Andreone et al., 2022 [12] | To explore how various non-caloric and reduced-calorie sugar blends affect the physicochemical, rheological, and sensory characteristics of sweet confectioneries. | Sweet confectioneries using low-methoxyl pectin, orange juice preserved by UV-C light, with sucrose partially or completely replaced. | The diluted juice was processed in a pilot-scale self-made UV-C unit. | Viscosity; instrumental texture evaluation (hardness 1 during the first compression cycle, hardness 2 during the second compression cycle, area 1 under the curve during the first compression, area 2 under the curve during the second compression); cohesiveness; adhesiveness to palate; springiness; gumminess; and viscoelastic properties. | Soluble solids; water activity; pH, water-holding capacity; turbidity; color measurement (L* (lightness), a* (green-red) and b* (blue-yellow)). | Not evaluated. |
Alves et al., 2021 [13] | To provide the initial comprehensive assessment of the kinetic triplet and thermodynamic parameters during the pyrolysis of açaí seeds (Euterpe oleracea), the primary biowaste generated by the açaí-fruit processing industry. | Açaí seed | The sample was dried until constant mass using a forced-air drying oven at 105 °C. | Not evaluated. | Physicochemical analyses: volatile matter, fixed carbon, and ash; fractions of carbon (C), hydrogen (H), nitrogen (N), oxygen (O), and sulfur (S) in the biomass; calorific values; bulk density; bioenergy density; chemical composition (contents of hemicellulose, cellulose, and lignin); thermogravimetric analysis; pyrolysis kinetics (Ea, A, and f(α)); and thermodynamic analysis (ΔH, ΔG, and ΔS). | Not evaluated. |
Rahib et al., 2021 [39] | To conduct a comprehensive analytical characterization of argan biomasses to assess their potential as an energy source. Initially, physicochemical analyses were performed, followed by an evaluation of thermal behavior using thermoanalytical techniques to assess thermal properties and investigate the impact of high temperatures. The study also established correlations between physicochemical properties, thermal conductivity, and thermogravimetric combustion parameters. | Argan fruit residues (AFRs) | Sun dryer. | Not evaluated. | Moisture; ash; volatile matter; fixed carbon; true density; bulk density; carbon, hydrogen, nitrogen, sulfur and oxygen content of AFRs; calorific value of AFRs [HHV high heating value, NHV net heating value, ED energy density]; CHO index of AFRs; thermal characteristics: TG, DTG and DTA profiles during pyrolysis, TG, DTG and DTA profiles during combustion; thermal conductivity; and thermal diffusivity. | Not evaluated. |
Zhou et al., 2021 [45] | To optimize the extraction condition of polysaccharides from fruit shells of Camellia oleifera (CFP) by applying response surface methodology. The characteristic structure was assessed, and the antioxidant ability of polysaccharides was evaluated. | Fruit shells of Camellia oleifera (CFP) | The extraction of polysaccharides from the shells was carried out using hot extraction with the assistance of ultrasound. Distilled water was mixed with the powder in different solvent-to-sample ratios (10, 20, 30, 40 and 50 mL/g) under various temperatures (30, 40, 50, 60 and 70 °C) for 20, 30, 40, 50 and 60 min with serial powers of ultrasound (240, 280, 320, 360 and 400 W). | Not evaluated | Total polysaccharides; total reducing power of CFP; total protein; and monosaccharide components. | Antioxidant-potential in vitro assays; antioxidant potential of CFP in vivo. |
Martinez-Solano et al., 2021 [14] | To present advances and recent studies comparing ultrasound-assisted extraction (UAE) and conventional extraction methods for the specific fiber compounds of fiber-rich by-products, not only to evaluate the extraction yield and processing variables but also to compare the composition and techno-functionality of the extracted compounds and their benefits in food applications, which can contribute to the future utilization of US in the food industry. | Compounds from fiber-rich by-products. | Ultrasound (US)-assisted extraction (UAE) | Viscosity | Swelling capacity; water-holding capacity; oil-holding capacity; polysaccharides; and pectin. | Antitumor activity; hypolipidemic effect; and antioxidant capacity. |
Sonawane et al., 2020 [3] | To study and analyze the effects of processing temperature (30–75 °C) on dynamic rheology and color degradation kinetics of bael fruit pulp. | Bael | Processing at temperatures between 30 and 75 °C. | Dynamic rheological properties: storage modulus, loss modulus and complex shear modulus. | Total solid content; pH; moisture content; and color degradation kinetics. | Not evaluated. |
Buniowska et al., 2020 [38] | To investigate the effects of thermal processing on the physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant degradation capacity of a beverage based on exotic fruit juices, orange juice, açaí, and oat, and sweetened with Stevia rebaudiana water extracts at different concentrations. | Fruit juices (papaya–mango–orange) mixed with açaí and sweetened with stevia. | The experiments were carried out using a plate-and-frame heat exchanger equipped with a nominal 66 s hold-time tube (FT74X/HTST/UHT, Armfield, Inc., Millstone Township, NJ, USA). The samples were pasteurized by using a temperature of 88–99 °C for 15–30 s. | Not evaluated. | Turbidity index; pH; browning index; color (lightness, blueness, redness); hydroxymethylfurfural (mg/L); rebaudioside A (mg/100 mL); rebaudioside C (mg/100 mL); rebaudioside F (mg/100 mL); stevioside (mg/100 mL); ascorbic acid (mg/100 mL); total carotenoids (µg/100 mL); total anthocyanins (mg/100 mL); TEAC (mM TE) [antioxidant capacity measured as TEAC values]; and ORAC (mM TE) [antioxidant capacity measured with ORAC assay]. | Not evaluated. |
Xiang et al., 2020 [15] | To evaluate the fungicidal activity of UVC-LEDs emitting at 275 nm against Zygosaccharomyces rouxiiin apple juice. | Apple | Ultraviolet-C light-emitting-diode (UVC-LEDs) irradiation. | Not evaluated. | pH; electrical conductivity; total titratable acidity; total soluble solids; reducing sugars; and color parameters: L*, a*, b*, the Chroma (C*), hue angle (H*), and total color difference (ΔE*ab). | Antioxidant capacity; microbial enumeration; total phenolic content; and browning index. |
Han et al., 2020 [44] | To prepare biodegradable mandarin peel pectin (MPP) films using mandarin peel and to examine the physicochemical properties of the MPP films containing SLE as an antioxidant packaging film. | Mandarin peel, sage leaf. | Heating at 85 °C, sonicated. | Mechanical properties of the film (tensile strength and elongation at break). | Color of the film (L*, a* and b*) and transparency; water-vapor permeability; moisture content; water solubility; thermogravimetric analysis; optical properties; and water vapor permeability. | Total phenolic content; antioxidant properties; ABTS radical-scavenging activity; DPPH radical-scavenging activity; ferric-reducing antioxidant power; ferrous-ion-chelating activity; and microstructure of the MPP films using scanning electron microscopy. |
Velasco et al., 2020 [2] | To evaluate the effect of moderate thermal treatments on the inactivation of L. monocytogenes and the physicochemical quality of soursop pulp, to determine the best processing conditions that allow the maintenance of quality and achievement of an adequate safety level. | Soursop | Thermal treatments through capillaries. | Not evaluated. | Color parameters, L*, a*, and b*; total color difference (ΔE); total soluble solids; pH; titratable acidity; ascorbic acid content; total sugars; and reducing sugars. | Microbiological analyses; counts of total coliforms, aerobic mesophiles, E. coli, yeasts, and molds; browning index; and total phenolic content. |
Benjamin and Gamrasni, 2020 [46] | To provide a comprehensive analysis of the microbial, nutritional, and/organoleptic qualities of pomegranate juice after being processed using HPH (100 and 150 MPa) in comparison to thermal pasteurization (55 to 75 °C). In addition, the possibility of improving the outcome by combining the two technologies was examined. | Pomegranate juice | The juice was divided into four groups: (1) untreated control; (2) low-temperature pasteurization (55, 65, or 75 °C for 15 s) in a semi-industrial UHT facility (FT74XTS, Armfield, Hampshire, UK); (3) HPH (100 or 150 MPa) using an APV 2000 homogenizer (SPV flow, Soeborg, Denmark); or (4) combined treatment (HPH at 150 MPa followed by low-temperature pasteurization at 55 or 65 °C for 15 s). | Not evaluated. | pH; titratable acidity; total soluble solids; color parameters (L*, a*, and b*); total color difference (ΔE); total polyphenol content; and ascorbic acid content. | Antioxidant activity; browning index; microbial levels (total bacteria and yeast); and sensorial quality using e-tongue and e-nose. |
Shinwari & Rao, 2020 [7] | To investigate the effect of jam formulation ingredients on the rheological properties of the high-pressure-processed (HPP) jam to obtain a reduced-sugar product, and to compare the overall quality attributes of the HPP and thermal-processed jam samples. | Sapodilla jam obtained from mature sapodilla (Manilkara zapota cv. Kalipatti) fruits. | Thermal processing at 105 °C. | Viscosity | Water activity; pH; total soluble solids; titratable acidity; moisture content; and total phenol content. | Fourier-transform infrared spectroscopy; microbiological analysis (aerobic mesophiles, total coliforms, psychrotrophs, and yeast and mold count). |
Lammerskitten et al., 2019 [17] | To analyze the impact of the pulsed electric field (PEF) pre-treatment of apple tissue on the kinetics of freeze-drying preceded by vacuum freezing, and the physical properties of such processed material. | Apple | Pulsed electric field; Freeze-drying preceding vacuum freezing. | Not evaluated. | Specific energy intake; electric-field strength; effective water-diffusion coefficient; crystallinity; hygroscopic properties; water activity; rehydration properties; and loss of soluble solids | Not evaluated. |
Wibowo et al., 2019 [4] | To investigate quality changes in kale purée as affected by thermal processing and subsequent storage, to identify the combinations of thermal processing and storage that allow a high-quality product to reach the consumer. | Kale purée | The fresh kale purée was thermally treated in a multipurpose UHT pilot plant unit under different temperature intensities: a low intensity, 70 °C for 120 s for frozen storage, followed by thawing and a two-day storage under refrigerated conditions (TP70); a medium intensity, 90 °C for 75 s for refrigerated storage (TP90); and a high intensity, 128 °C for 75 s for ambient storage (TP128). | Not evaluated. | Color parameters (L*, a*, and b*); total color difference (ΔE); pH; total soluble solids; organic acid and sugar profile; particle size distribution; and total vitamin C. | Total chlorophyll content; enzyme activity (polyphenol oxidase and peroxidase, pectin methylesterase); Bostwick consistency; and processing-intensity impact. |
Kumar et al., 2019 [47] | To investigate the influence of varying temperatures in a convective dryer on the thin-layer drying kinetics of banana slices and to infer their influence on its rheological properties, coupled with the rehydration, nutritional quality, microstructure, thermal properties, and sensory quality of the banana slices or powder. | Banana slices or powder. | The blanched banana slices were dried at temperatures of 45, 55, and 65 ± 2 °C using a laboratory-scale electrical cabinet drier. | | Total sugar; total starch; resistant starch; amylose; protein; fat; ash; ascorbic acid; sodium; potassium; calcium; phosphorous; magnesium; percent of water; swelling capacity; equilibrium moisture content; color (L*, a*, b*, whiteness index, and yellowness index); titratable acidity; solubility; and amylose content. | Nonenzymatic browning; sensory evaluation (visual appearance, dryness, touch feel, flavor after taste, texture, bitterness, and degree of acceptability); rehydration ratio; and coefficient of rehydration. |
Gao et al., 2019 [16] | To investigate the influence of cold ultrasound treatment (CUT) on raw tomato juice and to infer their influence on the physical stability, nutritional value, microbial safety, and rheological parameters (viscosity, thixotropy and shear-thinning tendency). | Raw tomato juice | Cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C). | Apparent viscosity; shear stress and shear rate; storage modulus (G′) and loss modulus (G″). | Total soluble solid; pH; titratable acidity; cloud stability; ascorbic acid; total phenolic content; color (lightness (L*), redness (a*) and yellowness (b*)); soluble pectin; and carotenoids. | Antioxidant activities; bioaccessibility; and microbial characterization (total plate count). |
Luciano et al., 2018 [41] | To assess the rheological behavior of jackfruit-seed-starch (JSS) dispersions, with a particular interest on the effects of the starch extraction techniques. | Jackfruit seed | Jackfruit seed starch (JSS) was dried at 30 °C for 24 h. | Rheological characterization: strain and frequency sweeps; temperature ramp sweep; gelatinization kinetics; viscoelastic and gelatinization characteristics of the starch samples; and flow curves. | Soluble solid content; thermogravimetric analysis; bioenergy density; chemical composition; and proximate analysis. | Not evaluated. |
Altemimi et al., 2018 [18] | To construct a continuous nonthermal juice pasteurizer (CNTJP) using an electric field (EF) with an alternating current, and to study the effect of voltage gradients (X1) and mass flow rates (X2) on the physicochemical properties of the phytochemical compounds along with the antioxidant capacity and antimicrobial activity, of dried lime juice. | Dried key lime juice | Conventional thermal processing at 90 °C for 15 min, and nonthermal juice pasteurization using an electric field (EF). | Not evaluated. | Total soluble solid values; pH; titratable acidity; ascorbic acid content; and total phenolic content. | Microbiological analysis (total viable count, coliform bacteria, yeast, and mold); antioxidant activity; and electrical conductivity. |
Cordoba et al., 2018 [51] | To investigate the green-banana starch structure obtained from three fruits of two genotypes of genomic groups of banana: Terra Plátano (AAB), Caturra Cavendish (AAA) and Prata Anã (AAB). | Groups of bananas: Terra Plátano (AAB), Caturra Cavendish (AAA) and Prata Anã (AAB). | The aqueous extraction method was employed to separate the starch from flour efficiently. The pulp was dried and ground. The flour obtained was suspended in water and heated at 95 °C for a few minutes and then cooled to 50 °C. | Viscosity | Resistant starch content. | Differential scanning calorimetry (DSC); TGA analysis; x-ray diffraction; scanning electron microscopy (SEM); and optical microscopy. |
Wu et al., 2018 [53] | To investigate the basis of viscosity differences in industrial processing products, from hot break (HB) or cold break (CB) conditions, focusing on the rheological behavior of tomato sera, separated pulp particles, and overall tomato products, in relation to the chemical composition of the HB and CB tomato sera described in previous publications. | Tomato, tomato serum. | Cold break (CB) at 77.2 °C and hot break (HB) at 93.3 °C. | Viscosity; viscoelastic properties (storage modulus (G′) and loss modulus (G″)). | Pulp particle weight (ratio and solid content); pH; moisture; and particle size analysis. | Not evaluated. |
Takahashi et al., 2017 [42] | To evaluate the influence of solar and oven drying on the physicochemical properties of hihatsumodoki fruits. | Hihatsumodoki | Solar and oven drying. | Not evaluated. | Physical-attribute measurements: linear dimensions (length [mm] and diameter [mm]) and mass of each fruit (g); water-activity analyses; color analysis: chromatic parameter values L*, a*, b*, and DE*; and total phenolic content analysis. | Piperine analysis: piperine contents of the dried pepper samples; DPPH radical-scavenging activity. |
Mansor et al., 2017 [19] | To investigate the effect of a quartz glass sleeve on the physicochemical properties and microbial activity of pineapple fruit juice during storage. UV-C radiation is one of the nonthermal technologies that have been introduced in the food industry. | Pineapple | UV-C radiation | Not evaluated. | Temperature of juice before and after treatment (C); pH, ascorbic acid, total soluble solid, color changes in terms of L*, a* and b*, the hue angle and chroma; and microbiological analysis: number of bacteria of Salmonella typhimurium. | Not evaluated. |
Hulle et al., 2017 [10] | To formulate an Aloe vera–lychee mixed beverage (ALMB) using a fuzzy logic approach, with the aim of finding the maximum acceptable level of Aloe vera in ALMB. Further, the effect of high-pressure thermal processing on quality changes in ALMB was studied and the optimum processing condition evaluated based on the desired quality attributes of the beverage. | Formulation of Aloe vera–lychee mixed beverages (ALMB). | High-pressure thermal processing (HPTP) was carried out in a lab-scale HPP unit, having a vessel capacity of two liters and a maximum working capacity of up to 900 MPa. | Not evaluated. | Total soluble solids; pH; titratable acidity; ascorbic acid; color parameters L* (lightness), a* (redness) and b* (yellowness), total color difference (ΔE*); and total phenolic content. | Antioxidant capacity; enzyme activity (pectinmethylesterase and polyphenoloxidase); and microbiological analysis (aerobic mesophiles, yeast and molds, total coliforms, lactic acid bacteria and psychrotrophs). |
Jafari et al., 2017 [48] | To introduce nanofluid technology for the thermal processing of food products for the first time, increasing the heat-transfer efficiency in shell-and-tube exchangers by nanofluids and frugality in energy consumption for pasteurization, reducing thermal-processing duration, and the better-quality (lycopene, vitamin C, color, brix, pH and total microbial count) retention of food products. | Watermelon juice | Alumina–water nanofluids (2 and 4% concentrations) during high-temperature short-time processing (75, 80 and 85 °C for 15, 30 and 45 s) of watermelon juice in a shell-and-tube exchanger. | Not evaluated. | Lycopene content; lycopene retention; vitamin C content; vitamin C retention; color analysis (L* (brightness), a* (red–green), b* (yellow–blue) and total color difference (ΔE*)); total soluble solid; and pH. | Not evaluated. |
Han et al., 2016 [40] | To optimize the microwave-assisted extraction (MAE) process of O. dillenii Haw prickly-pear fruits (OFPP) using the Box–Behnken design (BBD), with a quadratic regression model built using RSM. | Opuntia dillenii | Dried at 60 °C for 36 h in a hot-air oven. | Viscosity; rheological properties; flow curve; strain sweeps; and frequency sweep. | Infrared thermogravimetric analysis. | Scanning electron microscopy (SEM). |
Yadav et al., 2016 [52] | To develop a mango RTS beverage fortified with whey protein and to evaluate the impact of production on the rheological behavior of the beverage. | Mango ready-to-serve (RTS) fortified with modified whey protein. | Pasteurized at 85 °C for 15 min in water bath. | Steady-state rheology (apparent viscosity, flow behavior index and consistency index); apparent viscosity profile and changes in apparent viscosity of pasteurized and unpasteurized mango; shear rate–shear stress relationship. | Protein solubility index; water holding capacity; and degree of hydrolysis. | Sensory evaluation (consistency, taste, bitterness, flavor and overall acceptability); microbiological analysis (total plate count, coliforms, yeast and mold). |
Kaya et al., 2015 [11] | To evaluate the effect of UV-C irradiation and heat treatment on E. coli K12 (ATCC 25253) in a newly formulated lemon–melon juice (LMJ) blend; to assess the changes in the physicochemical properties of the control (untreated), UV-C-irradiated and heat-treated LMJ blends immediately after processing and after one month of refrigerated storage by means of multivariate data analysis. | Lemon and melon. | UV-C irradiation and heat treatment. | Not evaluated. | Total soluble solids; pH; titratable acidity; absorption coefficient; turbidity; and color (L*, a*, b*, ΔE). | Thermal-inactivation kinetic parameters (D and z values); microbiological analysis (total aerobic bacteria, total coliforms, yeasts and molds). |
Gomathy et al., 2015 [49] | To determine the changes in the electrical conductivity, and biochemical and rheological properties of papaya pulp upon ohmic heating. | Papaya pulp | Pasteurization by ohmic heating at 96 ± 1 °C (1, 2 and 3 min). | Rheological properties: yield stress (τ); consistency (K); and flow index (n). | Electrical conductivity; bacterial load; yeast load; ascorbic acid; lycopene; and β-carotene. | Not evaluated. |
Cassano et al., 2014 [50] | To investigate the rheological behavior of the concentrated blood-orange juice prepared from the clarified juice, by using thermal evaporation and osmotic distillation processes as a function of solid concentration. | Concentrated blood-orange juice. | Thermal evaporation and osmotic distillation processes. | Viscosity | Total soluble solids | Not evaluated. |