Advances in Food Science and Technology

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 013–018

DOI: 10.46882/2026/AFST/000242

Article Type: Original Research Paper

Title: Impact of Pulsed Electric Field Pretreatment on the Drying Kinetics and Quality Indices of Freeze-Dried Strawberries

Names of Authors: Klaus Meyer¹, Dieter Schmidt²

Authors’ Affiliations: ¹Institute of Food Process Engineering, Technical University of Berlin, Berlin, Germany; ²Institute of Food Technology, Technical University of Munich, Munich, Germany

Abstract: Abstract: Conventional freeze-drying produces high-quality dehydrated fruits but requires long processing times and substantial energy consumption due to slow internal mass transfer. This research evaluated the impact of non-thermal Pulsed Electric Field (PEF) pretreatments on the sublimation behavior, drying kinetics, and structural quality criteria of whole freeze-dried strawberries. Fruit samples were exposed to PEF intensities varying from 1.0 to 3.5 kV/cm, with specific energy inputs up to 10 kJ/kg, prior to the freezing phase. The drying records show that a PEF application of 2.5 kV/cm induced electroporation in the cellular membranes, reducing total freeze-drying duration by 26.5% compared to untreated control samples. Spectrophotometric measurements confirmed that PEF-treated strawberries retained 91.4% of native ascorbic acid and 88.3% of total monomeric anthocyanin pigments. Texture profile analysis verified that the optimized samples maintained an acceptable crispness score, avoiding structural collapse. This hybrid processing model provides an effective engineering solution to optimize industrial lyophilization operations while minimizing overall energy inputs.

Keywords: Pulsed Electric Fields, Freeze-Drying, Electroporation, Drying Kinetics, Ascorbic Acid Retention, Texture Optimization

Manuscript Timeline: Received: February 18, 2026; Revised: April 20, 2026; Accepted: May 28, 2026; Published: August 21, 2026

Citation: Meyer, K., & Schmidt, D. (2026). Impact of Pulsed Electric Field Pretreatment on the Drying Kinetics and Quality Indices of Freeze-Dried Strawberries. Advances in Food Science and Technology, 14(8), 013–018. DOI: 10.46882/2026/AFST/000242

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 007–012

DOI: 10.46882/2026/AFST/000241

Article Type: Original Research Paper

Title: Microencapsulation of Probiotic Lactobacillus rhamnosus Using Alginate-Pea Protein Composite Matrices

Names of Authors: Chinedu Aliyu¹, Amina Al-Mansoor²

Authors’ Affiliations: ¹Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria; ²Department of Food Science, King Fahd University, Riyadh, Saudi Arabia

Abstract: Abstract: Incorporating live probiotic strains into functional foods remains a technical challenge due to low cell survival rates when exposed to acidic gastric environments and high industrial processing temperatures. This study optimized a microencapsulation framework for Lactobacillus rhamnosus utilizing a novel composite matrix of sodium alginate blended with pea protein isolate. Microbeads were fabricated using an extrusion technique with calcium chloride as a cross-linking agent, varying biopolymer concentrations from 1.0% to 3.0%. The microencapsulated structures were evaluated under simulated gastrointestinal conditions (pH 2.0 for 2 h, followed by pH 6.8 for 4 h). The experimental results demonstrate that composite beads achieved a probiotic survival rate of 8.45 ± 0.12 log CFU/g, whereas non-encapsulated free cells dropped significantly to 3.20 log CFU/g (p < 0.01). Mechanical testing indicated that the integration of pea protein enhanced bead structural integrity, limiting moisture migration during thermal pasteurization at 72 °C. This encapsulation methodology presents a highly viable, allergen-free strategy for enhancing probiotic stability within functional beverage formulations.

Keywords: Probiotics, Microencapsulation, Sodium Alginate, Pea Protein, Gastrointestinal Survival, Functional Beverages

Manuscript Timeline: Received: February 10, 2026; Revised: April 12, 2026; Accepted: May 20, 2026; Published: August 18, 2026

Citation: Aliyu, C., & Al-Mansoor, A. (2026). Microencapsulation of Probiotic Lactobacillus rhamnosus Using Alginate-Pea Protein Composite Matrices. Advances in Food Science and Technology, 14(8), 007–012. DOI: 10.46882/2026/AFST/000241

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 001–006

ISSN: 6732-4215

Article Type: Review Paper

Title: Subcritical Water Extraction of Bioactive Polysaccharides from Marine Macroalgae: A Technical Review

Names of Authors: Liam O'Donnell¹, Mei-Ling Wang²

Authors’ Affiliations: ¹School of Food Science, Trinity College Dublin, Dublin, Ireland; ²Department of Biochemical Engineering, National Taiwan University, Taipei, Taiwan

Abstract: Marine macroalgae species represent abundant sources of functional structural polysaccharides, including fucoidan, laminarin, and alginate components that exhibit prebiotic benefits. However, isolating these intracellular compounds using traditional solvent extractions demands long processing durations and utilizes toxic chemicals. This technical review summarizes recent breakthroughs in subcritical water extraction (SWE) protocols deployed for marine macroalgae matrices over the past six years. We evaluate the core thermodynamic modifications that take place when water transitions under pressure between 100 °C and 300 °C, focusing on the decrease in dielectric constant variables that mimic organic solvents. The compiled datasets aggregate information across 42 peer-reviewed studies. The synthesis demonstrates that SWE speeds up extraction rates by up to 10x while maintaining polysaccharide bioactivity without degradation. However, controlling operational temperatures remains critical, as exceeding 220 °C triggers unwanted Maillard reactions that alter extract purity levels. This paper outlines industrial scale-up challenges and design criteria for continuous flow extractors.

Keywords: Subcritical Water, Marine Macroalgae, Polysaccharides, Green Extraction, Dielectric Constant, Structural Integrity

Manuscript Timeline: Received: January 12, 2026; Revised: February 22, 2026; Accepted: April 02, 2026; Published: August 14, 2026

Citation: O'Donnell, L., & Wang, M. -L. (2026). Subcritical Water Extraction of Bioactive Polysaccharides from Marine Macroalgae: A Technical Review. Advances in Food Science and Technology, 14(11), 001–006.

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 073–078

DOI: 10.46882/2026/AFST/000252

Article Type: Original Research Paper

Title: Degradation Profiles of Anthocyanins in Strawberry Purees Using High-Intensity Pulsed Light Processing

Names of Authors: Aleksei Ivanov¹, Chidi Okoro²

Authors’ Affiliations: ¹Power Systems Computing Lab, Saint Petersburg Tech University, Saint Petersburg, Russia; ²Department of Food Technology, University of Ibadan, Ibadan, Nigeria

Abstract: Abstract: Thermal pasteurization preserves fruit derivatives but triggers thermal degradation pathways that diminish vital nutritional pigments and color markers. This research evaluated the impact of non-thermal High-Intensity Pulsed Light (IPL) processing arrays on the safety indices and anthocyanin preservation profiles of strawberry purees. Liquid food layers were subjected to multi-flash IPL fluences ranging from 2.0 to 10.0 J/cm² over changing exposition durations up to 3 min. Quantitative evaluation via high-performance liquid chromatography confirmed that a 6.0 J/cm² IPL treatment achieved a 5.2 log reduction in baseline yeast and mold colony forming units. Crucially, the processed purees preserved 94.5% of native cyanidin-3-glucoside parameters, outperforming traditional thermal pasteurization profiles by 22.3%. Total color modification indices remained stable (Delta E < 1.5), preserving the natural aesthetic profile of raw fruit batches. We conclude that IPL processing offers a rapid engineering method to scale cold pasteurization lines while protecting sensitive bioactive compounds.

Keywords: Pulsed Light Processing, Non-Thermal Pasteurization, Anthocyanin Degradation, Strawberry Puree, Bioactive Retention, Color Analysis

Manuscript Timeline: Received: April 22, 2026; Revised: June 28, 2026; Accepted: August 02, 2026; Published: August 12, 2026

Citation: Ivanov, A., & Okoro, C. (2026). Degradation Profiles of Anthocyanins in Strawberry Purees Using High-Intensity Pulsed Light Processing. Advances in Food Science and Technology, 14(8), 073–078. DOI: 10.46882/2026/AFST/000252

Advances in Food Science and Technology | Vol. 14, No. 7, July 2026 | pp. 001–006

ISSN: 6732-4215

Article Type: Original Research Paper

Title: Rapid Detection of Adulteration in Cold-Pressed Olive Oils via Handheld NIR Spectroscopy and Machine Learning

Names of Authors: Sanjay Nair¹, Lucia Rossi²

Authors’ Affiliations: ¹Department of Analytical Chemistry, Indian Institute of Science, Bangalore, India; ²Food Safety Infrastructure Lab, University of Rome, Rome, Italy

Abstract: Premium cold-pressed extra virgin olive oils (EVOO) are frequent targets for corporate food fraud, often being diluted with cheap canola, sunflower, or soybean substitute oils. Traditional chromatographic identification protocols require lengthy preparation steps, specialized laboratories, and destructive sample treatments. This article introduces a non-destructive screening pipeline using a portable Near-Infrared (NIR) spectrometer linked with machine learning classification algorithms. Spectral footprints were collected across 350 oil mixtures containing low adulteration concentrations (ranging from 2% to 20% oil volume fractions). The raw absorbance data records were cleaned using standard multiplicative scatter corrections (MSC). A Partial Least Squares Regression (PLSR) model was trained to predict dilution ratios. The validation metrics prove that the portable NIR pipeline achieved a true classification validation score of 98.6% when identifying adulterated batches. The system identified minor adulterant concentrations down to a minimal quantification boundary of 2.5% oil dilution. The testing cycle was executed within 15 seconds per sample, providing a rapid solution for customs checkpoints.

Keywords: Olive Oil Fraud, Food Authentication, NIR Spectroscopy, Partial Least Squares, Chemometrics, Non-Destructive Testing

Manuscript Timeline: Received: January 05, 2026; Revised: February 18, 2026; Accepted: March 24, 2026; Published: July 15, 2026

Citation: Nair, S., & Rossi, L. (2026). Rapid Detection of Adulteration in Cold-Pressed Olive Oils via Handheld NIR Spectroscopy and Machine Learning. Advances in Food Science and Technology, 14(10), 001–006.

Advances in Food Science and Technology | Vol. 14, No. 6, June 2026 | pp. 001–006

ISSN: 6732-4215

Article Type: Original Research Paper

Title: Nutritional Profiling and Sensory Characterization of Gluten-Free Bread Formulated with Fermented Sorghum Flour

Names of Authors: Kofi Mensah¹, Amara Okafor²

Authors’ Affiliations: ¹School of Nutrition and Food Security, University of Digital Sciences, Accra, Ghana; ²Department of Food Technology, University of Nigeria, Nsukka, Nigeria

Abstract: Formulating high-quality gluten-free bread remains an engineering obstacle because removing wheat gluten networks typically leads to crumbly textures, low volume expansions, and poor protein ratings. This research investigated how substituting raw starch components with fermented sorghum flour fractions affects the texturometric and sensory indices of gluten-free pan bread. The sorghum raw grains were subjected to automated solid-state fermentation cycles utilizing Lactobacillus plantarum starter cultures over 24 h, 48 h, and 72 h windows. The fermented derivatives were mixed into baking matrices at inclusion tiers of 10% to 40% weight allocations. The experimental evaluations show that bread containing 30% sorghum flour fermented for 48 h achieved a 28.4% increase in specific loaf volume compared to control starches. Crumb hardness was optimized, dropping by 14.5 N due to uniform internal gas-cell distribution. Nutritional calculations revealed that adding fermented sorghum elevated total digestible iron contents by 42.1% and doubled total dietary fiber parameters. Sensory analysis verified excellent taste acceptance ratings across civilian consumer panels.

Keywords: Gluten-Free Bread, Sorghum Fermentation, Lactobacillus plantarum, Loaf Volume, Crumb Hardness, Nutritional Enhancement

Manuscript Timeline: Received: December 18, 2025; Revised: February 02, 2026; Accepted: March 15, 2026; Published: June 11, 2026

Citation: Mensah, K., & Okafor, A. (2026). Nutritional Profiling and Sensory Characterization of Gluten-Free Bread Formulated with Fermented Sorghum Flour. Advances in Food Science and Technology, 14(9), 001–006.