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Isochoric freezing is an emerging technique for preserving food at subfreezing temperatures under moderately high pressure. This study investigated the impact of isochoric frozen storage (IFS) of chicken breast for 0, 3, 6, 9, 12, and 15 days using 2.5% NaCl solution at −4 °C on qualities including physicochemical and microbial attributes, as compared with samples under conventional frozen storage (CFS) at the same temperature. Results showed IFS samples exhibited slight enhancements in various quality parameters, including pH, protein solubility, TBARS, drip loss, shear force, yellowness, cooking loss, and a slow decreasing rate in lightness, redness, Ca2+-ATPase activity, total viable count, and TVB-N, while substantial changes occurred in CFS samples for all quality parameters. This suggests that the impact of high pressure in isochoric freezing would be advantageous in terms of microbial destruction and enzymatic inhibition, potentially offering better long-term preservation techniques for the industry. • Isochoric frozen storage (IFS) at −4 °C of chicken breast meat was studied. • IFS slowly enhanced protein solubility, pH, and texture of the meat. • IFS significantly minimized TVB-N, drip loss, cooking loss, and lipid oxidation. • IFS also significantly inhibited Ca2+-ATPase activity and microbial viability. [ABSTRACT FROM AUTHOR]

This study investigated the underlying mechanisms involved in moisture migration under three different isochoric treatment conditions, namely, direct immersion freezing (DIF), vacuum pack freezing (VPF), vacuum immersion pack freezing (VIPF), and their molecular interactions on the overall freshness of chicken breast meat using a 2.5 g/dL sodium chloride solution at −4 °C. Occurring mass transfer processes of moisture, including diffusion and infusion, led to changes in water distribution and mobility, which significantly (P < 0.05) affected various characteristics, such as colour, water holding capacity, pH, cooking loss, total volatile basic nitrogen, thiobarbituric acid reactive substances, solubility, and microstructural integrity of the DIF samples. Meanwhile, VIPF samples were slightly affected except for pH and WHC, while VPF samples did not significantly differ from fresh samples (P > 0.05). The study suggested that the isochoric protocol could be varied depending on the sample nature and desired outcomes, and could provide some theoretical and experimental basis for designing isochoric freezing protocols. • Isochoric freezing mechanism on moisture migration of chicken breast was studied. • Substantial moisture loss and high mass transfer occurred in DIF samples. • DIF samples showed increases in pH, cooking loss, protein, and lipid oxidation. • VIPF samples showed a slight significant decrease in protein solubility. • No observable changes occurred in VPF samples. [ABSTRACT FROM AUTHOR]

Emulsion is a commonly investigated bioactive loaded delivery system. The bioactive content and its location in oil phase primarily determine the quality and chemical stability of emulsion. In this study, Raman microspectroscopy was used to quantify α-tocopherol and to visualize its distribution in oil-in-water emulsion stabilized by whey protein isolates. Results suggested that α-tocopherol contents (25–300 g/kg) in corn oil with the integrating Raman intensity at 481.9 and 588.6 cm −1 showed determination coefficient ( R 2 ) of 0.98 and 0.99, and limit of detection of 5.1 and 21.2 g/kg, respectively. For detecting α-tocopherol in emulsions, the relative standard deviation values from Raman method using intensities at 481.9 cm −1 and 588.6 cm −1 were in the ranges of 4%–16% and 2%–6%, respectively. The developed Raman method provided correlative results with those of HPLC method ( R 2  = 0.99). Moreover, Raman chemical imaging depicted the non-homogeneous TOC distribution within oil droplets, where TOC had the trend of migrating to the interface of oil and water. This study provided a novel approach for functional emulsion analysis, which may serve the basis for designing stable and controllable release of emulsion systems in future. [ABSTRACT FROM AUTHOR]

The effects of micro-nano bubbles (MNBs) on the ultrasound-assisted freezing process of sucrose and maltodextrin solutions were investigated and different freezing characteristics of both nucleation period and crystal growth period were analyzed. Results showed that the introduction of MNBs was effective for the acceleration of freezing process, including the ice nucleation and crystal growth of both sucrose and maltodextrin solutions. Under optimal combination conditions, both sucrose and maltodextrin solutions with MNBs achieved a remarkable reduction in the supercooling degree and freezing time ( T n  = −1.24 ± 0.09 °C, t p  = 92 ± 3.88 s and t  = 230 ± 4.82 s for sucrose solution, and T n  = −1.97 ± 0.13 °C, t p  = 102.9 ± 8.62 s and t  = 240.2 ± 3.72 s for maltodextrin solution) as compared with conventional immersion freezing ( T n  = −7.87 ± 4.65 °C, t p  = 126 ± 17.86 s and t  = 303 ± 28.12 s for sucrose solution without MNBs, and T n  = −8.24 ± 4.73 °C, t p  = 127 ± 18.12 s, t  = 303.83 ± 17.86 s for maltodextrin solution without MNBs). This study suggested that the introduction of MNBs was a feasible method for enhancing ultrasound-assisted freezing process. [ABSTRACT FROM AUTHOR]

This study aimed to simultaneously predict different textural features in grass carps fillets ( Ctenopharyngodon idella ) during vacuum freeze drying using hyperspectral imaging models developed based on integrated group wavelengths in the range of 400 nm–1000 nm. Warner-Bratzler shear force (WBSF) is commonly used as an objective indicator for tenderness evaluation in fish products. First, partial least squares regression (PLSR) was employed to develop a quantitative function between the textural variations and the spectra extracted from the acquired hyperspectral images in the full spectral range at mean and median. Then the important wavelengths most related to WBSF, hardness, gumminess and chewiness were separately selected by regression coefficients (RC) from PLSR. Moreover, the integrated wavelengths for all the textural characteristics were determined by RC by considering all the individual group wavelengths. Finally, PLSR was conducted using different simplified group wavelengths and the performance of all the simplified models at mean or median were compared. The results showed that the integrated group wavelengths at median spectra proved to be the best for simultaneous prediction of WBSF ( R P 2 = 0.8774), hardness ( R P 2 = 0.8523), gumminess ( R P 2 = 0.7982) and chewiness ( R P 2 = 0.8453). The current study should widen the applications of hyperspectral imaging in the food industry. [ABSTRACT FROM AUTHOR]

The Vis-NIR hyperspectral imaging system (400–1000 nm) was used to determine moisture content in grass carp slices under diverse freeze drying periods. Partial least squares regression (PLSR) models were developed based on the original spectra (381 wavelengths) and that pre-treated by multiplicative scatter correction or standard normal variate and nine wavelengths (414, 490, 520, 563, 580, 593, 634, 709, and 972 nm) selected using regression coefficients from the PLSR models. The simplified PLSR model based on the selected wavelengths achieved good prediction results ( R c 2 = 0.9149, R c v 2 = 0.8974, R P 2 = 0.9021; RMSEC = 55.0 g/kg, RMSECV = 61.1 g/kg, RMSEP = 56.1 g/kg). In order to further improve the performance of the simplified model, weighted values (1.75, 1.33, 1.85, 2.65, 1.13, 2.80, 1.35, 1.00 and 1.00) obtained from the regression coefficients method were applied to the selected wavelengths, based on which, the optimised PLSR model was finally developed ( R c 2 = 0.9416, R c v 2 = 0.9278, R P 2 = 0.9117; RMSEC = 45.5 g/kg, RMSECV = 51.2 g/kg, RMSEP = 56.3 g/kg), indicating different importance of the selected wavelengths in model development. Finally, the optimised model was used to generate the distribution map of moisture content in the samples under various freeze drying periods. [ABSTRACT FROM AUTHOR]

Biogenic amine index (BAI) is a sensitive indicator of meat freshness and quality. This study investigated the use of chemometric methods for analyzing hyperspectral imaging (HSI) data between 400 nm and 1000 nm to rapidly and non-destructively determine BAI values in pork. Partial least square regression (PLSR) model established using full wavelengths showed good results. In order to simplify the calibration model, four new PLSR and multiple linear regression (MLR) models based on the two sets of feature-related wavelengths selected by successive projections algorithm (SPA) and regression coefficients (RC) were built and compared. The optimized simplified model (RC-MLR) yielded excellent results with R 2 P of 0.957 and RMSEP of 4.866 mg/kg, which was thus used to visualize BAI value corresponding to each pixel of the image using pseudo color. In addition, the mechanisms of HSI for BAI determination were discussed. The established models used to determine BAI values were based on physiochemical changes associated with BAI generation in meat rather than direct detection of the BAI contents. The overall results of this study demonstrated that HSI data can be utilized to predict BAI values in pork based on chemometric analysis. [ABSTRACT FROM AUTHOR]

K value is an important freshness indicator of meat. This study investigated the integration of spectral and textural data for enhancing the hyperspectral prediction ability of K value in pork meat. In this study, six feature wavebands (407, 481, 555, 578, 633, and 973 nm) were identified by successive projections algorithm (SPA). Meanwhile, the texture data of the grayscale images at the feature wavebands were extracted by gray level co-occurrence matrix (GLCM). The spectral and textural data were integrated by feature level fusion and the partial least square regression (PLSR) model built based on data fusion yielded excellent results, an improvement of at least 17.5% was obtained in model performance compared to those when either spectral data or textural data were used alone, indicating that data fusion is an effective way to enhance hyperspectral imaging ability for the determination of K values for freshness evaluation in pork meat. [ABSTRACT FROM AUTHOR]

The study of visible and near-infrared hyperspectral imaging (400–1000 nm) in tandem with data fusion technique was conducted to predict sensory quality index scores (QIS) of grass carp fish fillet for the first time. Five characteristic wavelength variables were selected by successive projections algorithm (SPA) and 13 textural feature variables were also extracted by grey-level gradient cooccurrence matrix (GLGCM) method. Least squares-support vector machine (LS-SVM) was used to build calibration models for predicting QIS estimated by traditional quality index method (QIM) based on full spectra, optimal spectra, image texture parameters and their combined data. The LS-SVM model established by data fusion of optimal spectra and texture data showed the best prediction performance with residual predictive deviation (RPD) of 4.23, coefficient of determination ( R P 2 ) of 0.944 and root mean square error in prediction (RMSEP) of 0.703. Image processing algorithm was then developed to transfer the best LS-SVM model to each pixel for visualizing the spatial distribution of QIS. The results showed that integration of hyperspectral imaging and data fusion coupled with LS-SVM analysis provides a successful quantitative ability for predicting and visualizing the spatial distribution of QIS in grass carp fish muscle. [ABSTRACT FROM AUTHOR]

The feasibility of visible and near infrared hyperspectral imaging in the range of 400–1000 nm for determinating total viable counts (TVC) to evaluate microbial spoilage of fish fillets was investigated. Partial least square regression (PLSR) and least square support vector machines (LS-SVM) models established based on full wavelengths showed excellent performances and the LS-SVM model was better with higher residual predictive deviation (RPD) of 3.89, determination coefficients in prediction ( R 2 P ) of 0.93 and lower root mean square errors in prediction (RMSEP) of 0.49 log 10 CFU/g. Seven optimal wavelengths were selected by successive projections algorithm (SPA) and the simplified SPA-PLSR was better than SPA-LS-SVM models with RPD of 3.13, R 2 P of 0.90 and RMSEP of 0.57 log 10 CFU/g, and was transferred to each pixel of the hyperspectral images for generating the TVC distribution map. This study showed that hyperspectral imaging is suitable to determine TVC value for evaluating microbial spoilage of grass carp fillets in a rapid and non-invasive manner. [ABSTRACT FROM AUTHOR]

This study investigated the potential of visible and near infrared (Vis/NIR) hyperspectral imaging (HSI) to differentiate between free-range and broiler chicken meats. 120 hyperspectral images of chicken fillets were acquired and then calibrated for reflectance. Spectral data were extracted from the region of interest (ROI), followed by multiple scatter correction (MSC) to reduce the noise. Successive projection algorithm (SPA) was used to select optimal wavelengths from the full spectra. On the other hand, principal component analysis (PCA) was applied to select optimum characteristic images, and the first two principal component (PC) images were selected because PC1 and PC2 explained over 95% of variances of all spectra. Then, gray-level gradient co-occurrence matrix (GLGCM) was implemented on PC1 and PC2 images to extract 30 textural variables in total. Based on data fusion, classification models were established, in which the radial basis function-support vector machine (RBF-SVM) model gave the best results with high correct classification rate (CCR) of 93.33% for the prediction samples, demonstrating that combining spectra with texture data were effective for differentiating between free-range and broiler chicken meats. [ABSTRACT FROM AUTHOR]

This study investigated the effectiveness of novel and innovative pretreatments (NIP) using thermoultrasound and microwave-mediated freeze-thaw (TSFT, MWFT) for improving the mid-infrared drying of dragon fruit, as compared with recent pretreatment methods using cold plasma (CP), ultrasound (US), edible coating (EC), microwave and infrared blanching (MWB, IRB). Except for EC, all selected pretreatment methods induced ultrastructural changes, resulting in accelerated moisture removal and reduced drying time. In addition, all the pretreatments also induced modifications in colour, structure, and texture, with NIP demonstrating superior outcomes for colour, rehydration, shrinkage, and hardness properties. Blanching pretreatments (MWB and IRB) improved phytochemical and antioxidant properties, including total phenolics, betacyanin, betaxanthin, CUPRAC, hydroxyl radical scavenging, and ABTS, except for ascorbic acid, which was better preserved by TSFT. The study underscores the time-saving and quality enhancement advantage of NIP, over other recent methods for improving mid-infrared drying. • Assisted freeze-thaw drying pretreatments were compared with recent pretreatments. • Assisted freeze-thaw pretreatments presented better colour and structural outcomes. • Recent blanching pretreatments enhanced total phenolics and betalain contents. • Ascorbic acid preservation was improved by assisted freeze-thaw pretreatments. • Recent blanching pretreatments enhanced CUPRAC, hydroxyl, and ABTS activities. [ABSTRACT FROM AUTHOR]

Small sample capacity is a critical limitation for the industrialization of the high voltage electrostatic field assisted freezing (HVEFF) technique. In this study, using grass carp as a sample, the effects of ultrahigh permittivity ceramic enhanced HVEFF system on the quality attributes of grass carp (Ctenopharyngodon idella) fillets during freezing and frozen storage were investigated. The appropriate electrostatic field strength for freezing grass carp fillets was determined first with the HVEFF Peltier cooling platform and then used for the freezing and frozen storage of grass carp fillets in an HVEFF refrigerator at −18 °C. The biochemical qualities, and ice crystal morphology of the samples were measured every 2, 4, 6, and 8 weeks during frozen storage. Compared to the frozen control, this novel HVEFF system could effectively delay the deterioration of texture and water migration, and reduce TVB-N, TBARS and the equivalent ice crystal diameters. This study not only showed the positive effect of this novel HVEEF system on the frozen preservation of grass carp fillets but more importantly provided a solution to the bottleneck of HVEFF industrialization. • A high voltage electrostatic field-assisted freezing (HVEFF) system was built. • The distance between electrodes was increased from common 10–20 mm–50 mm. • Freezing at 5.21 × 104 V/m effectively maintained the qualities of grass carp. • The study provided a solution to the bottleneck of HVEFF industrialization. [ABSTRACT FROM AUTHOR]

Hyperspectral imaging technology was investigated to examine the changes of sarcoplasmatic and myofibrillar proteins contents in boiled pork. Different spectral pre-processing methods were employed to improve the partial least squares regression (PLSR) models. Seven optimal wavelengths in the region of 400–2000 nm without spectral pre-processing were used to build the best PLSR model for predicting the sarcoplasmatic proteins contents with R2 p of 0.9185 and RMSEP of 2.50 mg/g. Based on multiplicative scatter correction (MSC) method, eight wavelengths in the region of 400–1000 nm were also selected to construct the best predictive PLSR model for myofibrillar protein contents with R2 p of 0.9161 and RMSEP of 2.71 mg/g. The changes in sarcoplasmatic and myofibrillar proteins contents of boiled pork during different cooking periods were successfully visualized. • Sarcoplasmatic proteins content of pork was stabilized after boiling 9 min. • Myofibrillar proteins content of pork was stabilized after boiling 20 min. • Original reflectance spectra were suitable to predict sarcoplasmatic proteins. • MSC absorbance spectra were suitable to predict sarcoplasmatic proteins. • PLSR model of sarcoplasmatic and myofibrillar proteins having accuracy above 0.91. [ABSTRACT FROM AUTHOR]

This study aimed to investigate the impact of microwave-vacuum drying (MVD) on moisture uniformity in mushroom slices and whole mushrooms (Agaricus bisporus) by near infrared (NIR) hyperspectral imaging in combination with multivariate analysis. The partial least squares regression (PLSR) models based on standard normal variate (SNV) preprocessing spectra obtained good results for predicting moisture contents (MC) with the coefficient of determination in prediction ( R p 2 ) of 0.985 for mushroom slices and 0.963 for whole mushrooms. The MC of caps was 5–11 g/100 g higher than that of stipes for the first 12 min of drying and after 18 min of drying the MC of stipes was 6–22 g/100 g higher than that of caps. The MC of peripheral caps of whole mushrooms was 2–12 g/100 g higher than that of centers for the first 30 min of drying, but the MC of peripheral caps was 4–5 g/100 g lower than that of centers in the last 20 min of drying. In addition, the difference of MC between caps and stipes (6–22 g/100 g) in mushroom slices was more significant than that between the center and periphery (4–5 g/100 g) in whole mushrooms during the middle and later periods of drying procedure. • Rates of shrinkages, color changes and evaporation vary during drying. • Caps of mushroom slices tend to lose moisture faster than stipes. • Stipes under caps of whole mushrooms can cause uneven moisture distribution. • Moisture of sliced and whole mushrooms shows different patterns during drying. [ABSTRACT FROM AUTHOR]

Abstract Freezing process assisted by electromagnetic field is one of the emerging novel food freezing technologies. The present study investigated the effects of extremely low frequency electromagnetic field (ELF-EMF) on the freezing process of two aqueous solutions with different solutes of 9 g/L sodium chloride (physiological saline) and 10 mmol/L PDADMAC (poly dimethyl diallyl ammonium chloride). Freezing parameters such as supercooling degree were determined in different frequency bands, and some parameters of thawed samples were also measured. Results showed that the supercooling degree of physiological saline was decreased and that of PDADMAC solution increased first and then decreased, while the images of ice crystals showed more and deeper cracks created in some treated samples. The surface tension and contact angle indicated that the energy balance of samples was disturbed under ELF-EMF, and the infrared and Raman spectra of the treated PDADMAC solution showed that the polarized feature and dipole moments of macromolecular groups were enhanced, which might contribute to the change of the freezing process. Highlights • Electromagnetic field significantly affected supercooling of two liquid systems. • Formation and growth of ice crystals of treated samples were changed. • Disturbance of energy balance might be the main reason of these effects. • Freezing process of polyelectrolyte solution was easier to be impacted. [ABSTRACT FROM AUTHOR]

In this study, the effects of different microwave treatment times (10, 20, 30, 40, 50, and 60 s) on fat loss, fatty acid profile, lipid transfers, and microstructure of pork subcutaneous back fat (PSBF) were investigated. Results showed that the fat loss of PSBF after microwave treatment for 60 s was significantly increased (53.31%). Microwave treatment increased the proportion of saturated fatty acids but reduced the relative content of monounsaturated and polyunsaturated fatty acids. Cryo-scanning electron microscopy, ordinary optical microscope and confocal laser scanning microscope analysis demonstrated that microwave treatment facilitated a large outflow of fat from the adipocytes, and the increasing and then decreasing changes in the size of individual adipocytes. Magnetic resonance imaging enabled the visualization of fat migration of PSBF. Overall, PSBF can be used as a biological model to evaluate the effect of microwave treatment on the change and migration mechanism of fat. • Microwave treatment (MW) decreased fat content of pork subcutaneous back fat. • Magnetic resonance image enabled visualizing fat migration during MW. • The size of individual adipocytes increased and then decreased after MW. • MW could produce meat products with high nutritional value and low-fat content. [ABSTRACT FROM AUTHOR]

For better predicting intramuscular fat contents in pork muscles using hyperspectral imaging, a novel correlation optimised warping (COW) technique was employed with the first derivative on the full spectra and the feature wavelengths selected by successive projections algorithm. Images of 104 pork longissimus dorsi samples cooked in boiling water for eight different periods were taken using a Vis-NIR (400–1000 nm) imaging system. Duplex method was used to divide the images into training and predicting sets. Reference measured intramuscular fat contents of each sample were correlated with the spectra extracted from ROI within the corresponding samples. Support vector regression models were developed and results proved positive effects by COW combined with first derivative transforms as spectral pre-processing techniques. The simplified model developed based on eight important wavelengths (403, 435, 438, 556, 586, 596, 739 and 951 nm) predicted accurately the intramuscular fat contents with R P 2 of 0.9635 and RMSEP of 0.885 g/kg. Some other algorithms were used and listed as control algorithms to enhance data analysis, including Savitzky Golay (SG)-smoothing, standard normal variate (SNV), multiplicative scatter correction (MSC) and partial least squares regression (PLSR). [ABSTRACT FROM AUTHOR]

The effects of a novel combined roasting with steam cooking (RSC) on fat loss, sensory attributes, fatty acids profile, free amino acids and in vitro protein digestion of chicken wings (CWs) as compared with three other conventional cooking methods including microwave cooking (MWC), roasting cooking (RC) and steam cooking (SC) were investigated. RSC treatment (55.99%) exhibited higher fat reduction compared with the other three treatments of MWC (48.55%), RC (44.86%), and SC (46.58%). Unsaturated fatty acid contents of CWs in the four cooking methods were markedly higher than that of saturated fatty acid, and the PUFA/SFA were all within the recommended ratio (>0.4). RC treatment significantly increased the free amino acids content compared with MWC, RSC and SC treatments. MWC and RSC treatments significantly improved the digestibility of CWs. This study should provide guidance in cooking method choices with fat content reduction of meat products. • Effects of combined roasting/steam cooking (RSC) of chicken wings were studied. • RSC could be a novel method for reducing fat content in cooked meat products. • RSC could provide high overall acceptability for chicken wings (CWs). • RSC treatments significantly improved the in vitro protein digestion of CWs. • This study provides guidance in designing healthy dietary patterns for consumers. [ABSTRACT FROM AUTHOR]

This study investigated the myofibrillar protein conformational structures during the isochoric freezing of chicken breasts at three different temperatures of −4, −8, and −12 °C. Experiments conducted using 2.5% NaCl solution revealed that samples treated at −4 °C (25 MPa) showed no significant (P > 0.05) effect in the myofibrillar protein structure, while those treated at −8 °C (60 MPa) showed significant changes (P < 0.05) in protein properties including dityrosine, solubility, and sulfhydryl, suggesting the partial recovery of the samples. However, samples treated at −12 °C (85 MPa) indicated complete destruction of the myofibrillar protein structure. Results of the myofibrillar sarcomeres evaluation further verified that freezing at −4 °C was able to maintain chicken breast meat protein structure. Insights on the possibilities of preserving meat under isochoric freezing in the food industry are envisaged to be gained from the current study. • Isochoric freezing of chicken meat myofibrillar protein was investigated. • Samples treated in 2.5% NaCl solution at −4 °C indicated no significant effect. • Samples treated in 2.5% NaCl solution at −8 °C were partially recovered. • Samples treated in 2.5% NaCl solution at −12 °C were severely damaged. [ABSTRACT FROM AUTHOR]

Cordyceps sinensis (CS) is a kind of fungus with many biologically active components and it is better to preserve its freshness after harvesting. Therefore, the effect of high-pressure freezing and deep-frozen storage at −80 °C on the cell integrity and viability, quality-related attributes and microstructure of CS samples were investigated and compared with that of liquid nitrogen freezing (LNF), immersion freezing (IF) and normal frozen storage at −20 °C during 8 weeks of storage. LNF combined with deep-frozen storage exhibited the smallest damage to the cell integrity and viability, the most intact tissue and cellular structure, thereby minimizing quality loss. But the change rates showed high-pressure shift freezing (HPSF) combined with deep-frozen storage caused the slowest deterioration of the cell integrity, viability and quality-related attributes during the storage. Therefore, LNF combined with deep-frozen storage was the best way to freeze the CS samples, but HPSF combined with deep-frozen storage might be the better way for the long-term preservation of highly perishable fresh products with a cellular structure. • Quality and structural changes of CSs caused by HPF, LNF and IF were compared. • LNF combined with deep-frozen storage showed minimum quality and structural loss. • The deterioration rates of CSs caused by HPSF and stored at −80 °C were slowest. • Quality deterioration of CS was linked to cell integrity and viability damages. [ABSTRACT FROM AUTHOR]

This study aimed to understand the effects of electromagnetic field (EMF) frequencies on the freezing of grass carp tissue. Frequencies ranging from 100 to 400 Hz with a fixed strength of 12 mT were applied during freezing. Results showed that the initial freezing point was significantly increased (p < 0.05) for treatment between 200 and 400 Hz compared with control, but the phase change duration was not affected. Reductions in ice areas and crystal sizes were also observed. The highest initial freezing point of −1.44 °C was obtained at 300 Hz with a 45% reduction in crystal size (19.29 μm). There were also no subsequent changes in the drip, texture, colour and pH values. These results indicated that the oscillation among ions due to applying EMF favoured ice crystallization, and frequencies between 200 and 400 Hz were suitable for improving the freezing process assisted by the electromagnetic field. • EMF treatment between 200 to 400 Hz increased freezing temperature of grass carp. • EMF treatment between 200 to 400 Hz did not affect phase change duration. • The 200–400 Hz treatment reduced ice crystal size and area covered by ice. • The 100 Hz treatment did not affect the quality parameters of grass carp tissue. • EMF treatment had no effect on water holding capacity, hardness, pH, and colour. [ABSTRACT FROM AUTHOR]

Biological interaction with extremely low-frequency electromagnetic fields (ELF-EMF) is complex and the 50 and 60 Hz frequencies are among a few 'window' frequency ranges reported with a stimulating effect. In the current study, ELF-EMF at frequencies from 40 to 70 Hz were examined for their possible significance in inducing biological effects during chilled storage of grass carp (Ctenopharyngodon idellus) at 4 °C for 4 and 6 h. The myofibrillar protein extracted from the grass carp was analyzed and the results indicate significant (p < 0.05) increases in Ca2+ATPase activity and pH, and a reduction in the total sulfhydryl content during the treatment of 50 and 60 Hz frequencies for both storage durations, in particular, the treatment of 50 Hz had pronounced effects with higher correlations. Therefore, the 50 Hz might be associated with the 'window' effect, enhancing myofibrillar protein quality during chilled storage. • 50 Hz treatment enhanced myofibrillar protein quality during chilled storage. • 50 and 60 Hz treatments induced better quality compared to 40 and 70 Hz. • Low-frequency EMF treatments influenced the quality of myofibrillar protein. • Exposure duration had a stimulatory effect. • Enhanced quality at 50 Hz might be related to the 'window' effect of EMF. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the combined effects of sonication and pulsed electric field on some quality parameters of grapefruit juice. The juice was treated by pulsed electric field and sonication treatment. No significant change was observed in pH, acidity, °Brix and electrical conductivity. However, a significant decrease in viscosity and increase in cloud value was observed after the combined treatment. Findings of present study suggested that combined treatment could improve the quality of grapefruit juice and may successfully be employed for the processing of grapefruit juice. [ABSTRACT FROM AUTHOR]

The potential of a Vis-NIR (400–1000 nm) hyperspectral imaging system was investigated to discriminate fresh (F), cold-stored (C-S) and frozen-thawed (F-T) shelled shrimp ( Metapenaeus ensis ), to detect or prohibit illegally substituted and mislabeled products from the market. In this study, eight feature wavelengths (783, 689, 435, 416, 813, 639, 452 and 478 nm) were extracted by uninformative variable elimination (UVE) based on partial least squares (PLS) with successive projections algorithm (SPA) from the whole variables. Meanwhile, grey level co-occurrence matrix (GLCM) was applied to extract the first three principal components (PCs) images, which explained more than 99% of variances of all spectral bands. The spectral and textural data were combined for discrimination. Random forest (RF) and soft independent modeling of class analogy (SIMCA) classifiers were utilized to discriminate F, C-S and F-T shrimp based on: (1) whole spectral data, (2) optimal spectral data, (3) textural data, and (4) fusion of textural and optimal spectral data. Based on (4), satisfying results were obtained using RF and SIMCA with correct classification rates (CCRs) of 91.11% and 88.89% in the prediction sets, respectively, confirming the feasibility of hyperspectral imaging to classify fresh shrimps and those after cold storing or freezing. [ABSTRACT FROM AUTHOR]

The survival states of Saccharomyces cerevisiae cells after being treated by pulsed electric field (PEF), intact, sublethally injured or dead, were quantitatively investigated in this paper. A selective culture medium with critical NaCl concentration of 4.25% (w/v) was developed firstly and then used to identify and quantify the sublethally injured cells (SICs) from dead and intact cells. Results showed that both the PEF intensity and the total treatment time affected the percent of SICs significantly. About 90% of the cells were sublethally injured when they were exposed to PEF with electric field strength of 5 kV/cm and total treatment time of 1.2 ms, which implied that a lower electric field strength (e.g. 5–10 kV/cm) or a shorter treatment time would produce a great number of SICs. And while under more severe circumstances, more and more microorganisms had been killed. In addition, the biological characteristics and potential value of such sublethally injured cells are also discussed. [ABSTRACT FROM AUTHOR]

Abstract: The effects of soy lecithin concentrations (X 1, 1:25–1:30), soy oil concentrations (X 2, 0%–2.5%), residence time for surfactant solutions (X 3, 60–90 min) and lactic acid concentrations (X 4, 18–21 ml/kg) on technological properties of hog casings were evaluated by response surface methodology (RSM). The burst pressure, maximum rupture force, and elongation of both uncooked treated casings (UTC) and cooked treated casings (CTC) were determined. The histological structures of UTC and CTC were observed by light microscopy and transmission electron microscope and images illustrated that casings became more porous after treatments. Polynomial regression models on burst pressure of UTC (P < 0.05) and CTC (P < 0.05), maximum rupture force of UTC (P < 0.01) and elongation of CTC (P < 0.01) were established. Sausage was made using modified casing with the best resistance of burst pressure or rupture force. Bursting during immersion vacuum cooling did not happen to sausages made from these modified casings. [Copyright &y& Elsevier]

This study explored the efficacy of various cavitation technologies, including ultrasonic bath (USB), ultrasonic plate (US-plate), ultrasonic probe (US-probe), and hydrodynamic cavitation (HDC), in extracting proteins from peas. US-probe showed the highest protein recovery rate (52.53 g/hg protein in pea powder) among all lab-scale cavitation equipment while HDC demonstrated significant potential for scaling up, notably improving both the purity (80.35 g/hg dried precipitate) and recovery rate (56.85 g/hg) of pea protein isolate (PPI) compared to conventional extraction (CE). SDS-PAGE, LC-MS/MS, FTIR and Fluorescence analysis were used to analyse the impact of these cavitation technologies on the structures of pea protein. The results confirmed that cavitation preserved PPI's primary structure while altering its secondary and tertiary structures, particularly under US-probe treatment, which significantly unfolded proteins. The SEM results revealed a marked reduction in protein bodies adhering to starch granules in residues from US-probe and HDC treatments compared to CE, correlating with their higher protein recovery rates. • Ultrasonic and hydrodynamic cavitation (HDC) were conducted to extract pea protein. • Ultrasound (US) probe and HDC significantly increased protein recovery rate. • US-probe showed most changes in protein secondary and tertiary structures. • Surface morphology indicated HDC could effectively recovery pea protein. • US-probe can serve for lab-scale while HDC had potential in industrial scale. [ABSTRACT FROM AUTHOR]

Fresh wolfberry has a very short shelf-life and drying is the most common method for preserving wolfberry. For better retention of the quality and nutritional values of wolfberry, effects of liquid nitrogen spray freezing at different temperatures of −60 °C ± 2 °C (NF -60°C), −80 °C ± 2 °C (NF -80°C) and −100 °C ± 2 °C (NF -100°C) on wolfberry were investigated, as compared with air-blast freezing (BF) at −40 °C ± 1 °C and air velocity of 0.75 m/s. Results showed that the freezing time passing the maximum ice crystal formation zone were 450 s, 150 s, 100 s and 70 s for BF, NF -60°C , NF -80°C , and NF -100°C , respectively. Comparing with NF -100°C , NF -80°C samples showed better appearance, lower peroxidase activity, water distribution more similar to fresh samples and lower damage of inner epidermal cell structure. The current study suggested that the freezing characteristics of wolfberry did not become better at the ultralow freezing temperature of −100 °C, and NF -80°C was considered the most appropriate freezing process for the freezing characteristics of the wolfberry. It is hoped that the current results could be useful to the industry for better preserving wolfberry. • Thermal and mechanical stresses were used to explain wolfberry freezing quality. • Freezing temperature had great effect on water distribution in wolfberry. • Freezing at −80 °C produced wolfberry with the lowest POD activity. • Freezing at −80 °C was most beneficial to the epidermal structure of wolfberry. • The freezing condition of −100 °C was not good for the colour of wolfberry. [ABSTRACT FROM AUTHOR]

A study was carried out to detect and assess possible sublethal injury and inactivation kinetics of Listeria monocytogenes suspended in phosphate-buffered saline (0.01 M PBS, pH = 7.4) by Ar/O 2 plasma treatment. Results showed that both the germicidal effect and proportion of sublethally injured cells exhibited a time-dependent behavior, and post-treatment storage further extended the plasma lethality. The cytoplasmic enzymatic activity was reduced, but no considerable leakage levels of intracellular DNA and protein occurred. Incorporating the post-treatment storage for 48 h substantially decreased the intensity of intracellular reactive oxygen species (ROS) (p < 0.01) to relatively low level with no chemical residues. Moreover, the inactivation kinetics was well described by Weibull model (RMSE NS = 0.074, RMSE S = 0.093). The current study provided valuable information on the inactivation kinetics of L. monocytogenes and demonstrated the potential applications of plasma-mediated sterilization in liquid foodstuffs. • Germicidal effect exhibited time-dependent behaviors. • Treatment for 8 min increased the proportion of sublethally injured cells by 45.8%. • Storage for 48 h substantially decreased level of intracellular reactive species. • L. monocytogenes was mainly inactivated by intracellular damage. • The inactivation kinetics was well described by Weibull model. [ABSTRACT FROM AUTHOR]

A Chinese and Patent Cooperation Treaty (PCT) invention patented process defined as “modified atmosphere vacuum cooling (MAVC)” was developed in the current study. In traditional vacuum cooling (VC), air enters the vacuum chamber during pressure recovery stage at the end of the cooling process. In this study, instead of air, a gas mixture consisting of 7% O 2 , 7% CO 2 and 86% N 2 enters the chamber to achieve modified atmosphere storage. Three types of cabbages with different morphological structure, including flowering cabbage, Chinese cabbage and green cabbage were treated by MAVC and stored for 21 d under 4 ± 0.5 °C, relative humidity was controlled in the range of 90%–95%. The changes of color, sensory score, ascorbic acid, chlorophyll, respiration rate, peroxidase (POD) and catalase (CAT) activity were measured throughout the storage period. The results showed that MAVC achieved the maximum values of color, sensory score, ascorbic acid, chlorophyll and CAT, and reduced the rate of respiration and the activity of POD during storage. A comparative analysis on the three cabbages found that different leaf morphology characteristics were not the main factor affecting gas retention during MAVC, and the intercellular spaces of leaves might have greater impact on the maintaining the quality of the cabbages. [ABSTRACT FROM AUTHOR]

A novel high voltage electric field assisted freezing (HVEFF) system improved by ultrahigh permittivity ceramic electrodes was developed, and its effects on the quality attributes of frozen pork tenderloin were investigated. The relationship between the initial internal electric field strength of pork and the quality of frozen pork was studied. Results showed that the frozen samples obtained under the internal electric field strength of 6.25 × 104 V/m (corresponding to 6 kV) had less drip loss, less total colour change value, and better texture, other than the frozen samples under 12 kV and 18 kV. These results were confirmed by a further investigation into water distribution, protein thermal stability, and ice crystal size. Thereby, this study showed a great potential of ultrahigh permittivity material in improving the small sample-treating capacity of HVEFF. • A novel high voltage electric field assisted freezing (HVEFF) system was built. • Effects of different voltages on quality of pork tenderloin were studied. • Freezing at 6 kV effectively improved pork sample quality. • There existed a critical electric field strength for effecting HVEFF. • High permittivity ceramics could solve sample-treating capacity problem of HVEFF. [ABSTRACT FROM AUTHOR]

The internal quality of intact persimmon cv. ‘Rojo Brillante’ was assessed trough visible and near infrared hyperspectral imaging. Fruits at three stages of commercial maturity were exposed to different treatments with CO 2 to obtain fruit with different ripeness and level of astringency (soluble tannin content). Spectral and spatial information were used for building classification models to predict ripeness and astringency trough multivariate analysis techniques like linear and quadratic discriminant analysis (LDA and QDA) and support vector machine (SVM). Additionally, flesh firmness was predicted by partial least square regression (PLSR). The full spectrum was used to determine the internal properties and later principal component analysis (PCA) was used to select optimal wavelengths (580, 680 and 1050 nm). The correct classification was above 92% for the three classifiers in the case of ripeness and 95% for QDA in the case of astringency. A value of R 2 = 0.80 and a ratio of prediction deviation (RPD) of 1.86 were obtained with the selected wavelengths for the prediction of firmness which demonstrated the potential of hyperspectral imaging as a non-destructive tool in the assessment of the firmness, ripeness state and astringency level of ‘Rojo Brillante’ persimmon. [ABSTRACT FROM AUTHOR]

In this study, combining roasting with steam cooking was proposed to reduce sodium chloride (NaCl) content during cooking operations. The NaCl reduction effects of roasting-steam cooking (RS), roasting (R), and water bath cooking (WB) on marinated salmon flesh samples with different cooking times (2, 4, 6 and 8 min) were evaluated. Results showed that the NaCl contents in the samples treated by RS and R were reduced by 22.44% and 15.59%, respectively. RS could also provide high overall acceptability without compromising the taste and flavour. FTIR analysis demonstrated that RS and R increased α-helix and β-sheet and slightly decreased β-turn in sample proteins as compared with WB, indicating that RS could achieve low denaturation and weak unfolding degree of protein structure due to protein conformation inhibited by the steam. Therefore, RS could serve as a novel method for reducing NaCl contents in cooked meat products. • Roasting-steam cooking (RS) is a novel way for reducing NaCl contents in meats. • RS provided high overall acceptability without compromising taste and flavour. • Salt content in meat was related to water distribution and microstructure. • Microstructure and water distribution were related to protein tertiary structure. [ABSTRACT FROM AUTHOR]

Fresh seaweeds, Alaria esculenta and Ascophyllum nodosum, are brown macroalgae species recognised as an excellent source of macro- and micronutrients. Providing novel approaches for ensuring the microbiological safety of this product is important to guarantee the preservation of the nutritional values. In this study, these two species were treated with high pressure, as well as traditional preserving methods (dry salt, and hot water blanching) followed by a storage process to evaluate the effect on the microbiological content and the microbiota profile was investigated after different treatments. High pressure treatments were introduced in order to avoid the salt addition or nutrients loss during conventional seaweed preservation methods.In general, high pressure (500 MPa) treated fresh seaweeds with 4 °C storage temperature still have acceptable total viable counts around 3 log cfu/mL after 30 days. 16S rDNA profiling revealed an average of 3059 operational taxonomic units (OTUs) across all the seaweeds analysed. The top four dominant phyla were Cyanobacteria, Proteobacteria, Firmicutes and Bacteroidota. Cyanobacteria dominated bacteria communities in A. esculenta samples, while Proteobacteria were predominant in A. nodosum samples. In this study, HPP did not cause significant variation of the diversity of microbiome profile but changed the relative abundance of different phyla, including Cyanobacteria, Fermicutes, Bacteriodota and Verrucomicrobia. • High pressure (500 MPa) was used to treat fresh A. esculenta and A. nodosum at 4 °C. • The treated seaweeds showed acceptable TVC of about 3 log cfu/mL after 30 days. • 16 S rDNA profiling revealed 3059 operational taxonomic units on seaweeds. • Cyanobacteria and Proteobacteria were dominated bacteria communities in seaweeds. [ABSTRACT FROM AUTHOR]

Effects of extremely low frequency pulsed electric field (ELF-PEF) on the total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substance (TBARS), total microorganism number, protein oxidation and denaturation, enzymatic activity, microstructure, and sensory quality of tilapia fillets during cold storage at 4°C for 6 days are evaluated. The results show that the TVB-N value and total microorganism number in the treated group are within the international standard (< 20 mg/100 g, < 7 log 10 CFU/g) during the storage, and the shelf-life of the treated group is extended by 1 - 2 days as compared with the control. In addition, ELF-PEF treatment inhibits sample quality deterioration during storage, as reflected by a small change in colour, slow softening of texture, less protein oxidation and denaturation, lower endogenous enzyme activity, and tighter microstructure compared to the control, indicating the promising of ELF-PEF treatments for fish preservation during cold storage. • An extremely low frequency pulsed electric field (ELF-PEF) system was built. • Effects of ELF-PEF treatments on quality of tilapia in cold storage were studied. • ELF-PEF treatments retarded microbial and enzyme activity and extended shelf life. • ELF-PEF treatments reduced protein and lipid oxidation and kept microstructure. [ABSTRACT FROM AUTHOR]

Antioxidant supplementation in animal feed has an impact on the properties of raw pork meat. The aim of this study was to investigate the changes of volatile compounds and fatty acids profiles of raw Longissimus dorsi muscle from pigs whose feed was supplemented with vitamin E (100 mg kg −1 diet) and selenium (1 mg kg −1 diet). By using Heracles II electronic nose, the volatile compounds were analyzed and seventeen characteristic volatile compounds were identified. These compounds are aldehydes, ketones, acids, esters, pyrazines, and phenols. It was found that vitamin E and selenium supplementation in pigs' feed reduced the level of volatile aldehydes in Longissimus dorsi muscle. The results also demonstrated that antioxidants (combination of vitamin E and selenium) added to pigs feed have changed the volatile compounds profile. Besides, specific antioxidant especially prevents the formation of sulfur compounds which are undesirable in raw meat. [ABSTRACT FROM AUTHOR]

Effects of different pressure reduction rates and liquid agitation (523 rpm) on sausage successful rate, cooling time, cooling loss, texture properties, chemical and physical parameters were analysed by ANCOVA. Tested linear pressure drop rate from 320 mbar to 50 mbar was 20 (L 20), 30 (L 30), or 40 (L 40) mbar/min for artificial casing sausages (ACS) and 60 (L 60), 80 (L 80), or 100 (L 100) mbar/min for natural casing sausages (NCS). From 50 mbar until 6.4 mbar, 5 mbar/min was used for both casings. NCS were more suitable than ACS for IVC. The recommended pressure reduction rate was 30 mbar/min for ACS and 60 mbar/min for NCS. ACS under 30 mbar/min with agitation (LA 30) presented significantly higher texture property values than that without agitation (L 30) ( P < 0.05 ). Cooling time (to 4 °C) of NCS under 60 mbar/min and agitation (LA 60) was significantly shorter than that without agitation (L 60) ( P < 0.05 ). This study could assist meat processors or manufactures when choosing a suitable pressure drop rate for different types of sausages. [ABSTRACT FROM AUTHOR]

It is usually quite challenging to rely on one single intervention to achieve a satisfactory antimicrobial effect and maintain quality attributes of food. This study aimed to investigate the decontamination effectiveness of individual treatments, including ultrasound (US), plasma-activated water (PAW), and peracetic acid (PAA) and their combinations against native microbiota (total mesophilic bacteria (TMC) and total psychrotrophic bacteria (TPC)) and inoculated bacteria (Escherichia coli , Listeria innocua, and Pseudomonas fluorescens) on raw mackerel fillets. The impacts of the treatments on fish quality characteristics, such as colour, and lipid oxidation (primary and secondary products) were determined. Meanwhile, the physicochemical properties of PAW and plasma-activated PAA (PA-PAA), including pH, oxidation-reduction potential (ORP), conductivity, and reactive oxygen nitrogen species (RONS) after plasma treatment were examined. The results showed that combined treatments involving PAA tended to achieve higher inactivation rates, with the greatest inactivation of 0.72, 0.62, and 0.5 log CFU/g for L. innocua, E. coli, and P. fluorescens respectively. Significantly higher values of RONS and more acidic pH in PA-PAA were observed than that in PAW or PAA (P ≤ 0.05), demonstrating the synergistic effect of the hurdle interventions, though the inactivation rates on the fish samples were not significantly higher than the individual treatments. Fish quality parameters were not notably affected compared to the control. The study showed promising results for fish decontamination, offering potential alternative options for future application. • Ultrasound, PAW, and PAA interventions for fish decontamination was evaluated. • Fish quality parameters were not remarkably affected by the treatments used. • Physicochemical properties showed synergistic effect of different technologies. • Results showed promising microbial inactivation, but further optimization is required. [ABSTRACT FROM AUTHOR]

Fresh Cordyceps sinensis (CS) is rich in bioactive components but perishable with a short shelf-life and drying is the most common method for its preservation. For better retention of its quality and nutritional values, an innovative preservation technique using rapid freezing based on atomized liquid nitrogen (LN) spray followed by frozen storage below glass transition temperature (T g) was developed in the current study. Atomized LN spray freezing of CS at −60 °C (LN-60), −80 °C (LN-80) and −100 °C (LN-100) was performed. Freezing rates and quality attributes of CS including electronic conductivity (EC), drip loss (DL), total sugar content (TSC), superoxide dismutase activity (A SOD), basic colour information (L *, a * and b * values) and total colour difference (ΔE) were investigated, and the stability of CS stored at −40 °C, which was below the T g , for 16 weeks was evaluated. The T g of CS was determined as −34.86 °C through differential scanning calorimeter (DSC) analysis. Multivariate data analyses including principal component analysis (PCA) and cluster analysis (CA) verified that LN-80 and LN-100 provided CS with better quality indicators, among which, ΔE , DL, and EC were the most predominant ones. The stability test suggested that LN-80 and LN-100 minimized the quality deterioration of CS during the frozen storage. • The glass transition temperature of fresh Cordyceps sinensis is −34.86 °C. • Rapid freezing and storage below glass transition temperature keep quality better. • Liquid nitrogen freezing at −100 °C gave Cordyceps sinensis quality as fresh one. • Liquid nitrogen freezing at −100 °C gave Cordyceps sinensis good storage stability. • The technique gave fresh Cordyceps sinensis shelf life of more than 16 weeks. [ABSTRACT FROM AUTHOR]

Effects of ultrasound pretreatments and dielectric barrier discharge (DBD) cold plasma on the inactivation of Listeria monocytogenes (L. monocytogenes) under various growth temperatures were investigated, and membrane fatty acid profiles of L. monocytogenes were also determined. Fatty acids anteiso-C15:0, anteiso-C17:0 and C15:0 were the most abundant fatty acids at any given growth temperature (10, 25, 37 and 42 °C). Principal components analysis (PCA) and redundancy analysis (RDA) displayed that preconditioning growth temperatures induced noticeable modifications in membrane fatty acid profile, which could be separated from each other and classified roughly into four groups. In addition, growth temperature-mediated alterations in fatty acid profile and membrane fluidity of L. monocytogenes were associated with cell viability, with a significant increase in intracellular reactive oxygen species (ROS) levels (P < 0.01) and a significant reduction in the resistance to DBD plasma exposure (P < 0.01). For inactivation kinetics, the sigmoidal-like model (RMSE 10 °C = 0.037; RMSE 25 °C = 0.055; RMSE 37 °C = 0.073; RMSE 42 °C = 0.192) with three phases (shoulder region, log-linear phase and tailing phase) was the most appropriate model that could describe the inactivation curves of L. monocytogenes. Survival assays and scanning electron microscopy (SEM) indicated that ultrasound pretreatments caused a weakening effect on the membrane. In general, this study provided new insights on correlating growth temperature-mediated alterations in fatty acid profile with intracellular ROS levels and inactivation efficiency. • Prior growth temperature induced a noticeable alteration in fatty acid profile. • Anteiso-C15:0 was the most abundant membrane fatty acids at low temperature. • Elevating growth temperature was accompanied by a significant decline in viability. • Ultrasound pretreatment increased the susceptibility to plasma treatment. • The inactivation kinetics was adequately described by sigmoidal-like model. [ABSTRACT FROM AUTHOR]

The effect of mango solar drying methods (traditional and tunnel dryers) on the quality of dried mango slices was investigated by visible (VIS) and near-infrared (NIR) spectroscopy combined with the chemometric analysis methods of principal component analysis (PCA) and ANOVA-simultaneous component analysis (ASCA). Five batches of mango were investigated, each subjected to two/three different positions of three different types of dryers: electrical (reference), traditional, and tunnel dryers. The results of the visible and near-infrared spectra showed that the quality of the mango samples obtained from the electrical dryer (reference method) was the most uniform and conserved the highest content of carotenoids and chlorophyll pigments. The samples from the traditional dryer had the highest variation and content of residual water. ASCA analysis of visible and shortwave near-infrared (VIS-NIR) (including color information) showed that the batch effect was most dominant with a significance effect of 47.5%, whereas longwave near-infrared (NIR) spectra (chemistry) showed that the dryer effect was the most dominant with a significance effect of 38.3%. The factor of the fruit positions in the dryers proved not to be significant. The VIS-NIR spectrum is thus well adapted to measure the fruit maturity and the NIR spectrum has great potential to investigate and control the dryer performance. The latter clearly demonstrated that the tunnel dryer provides much more gentle and consistent drying process compared to the traditional dryer. In contrast, the samples from the traditional dryer showed chemical changes/decomposition. • Mango post-harvest loss reduction. • Application of ASCA on NIR data. • Solar dried mango quality. [ABSTRACT FROM AUTHOR]