ABSTRACT The present study explored the effect of probe ultrasound (US) as a pretreatment technique on the extraction efficacy of bathua starch (BS). US was performed at varying power levels of 200, 350, and 500 W for 10, 20, and 30 min. The extracted BS was analyzed for techno‐functional properties, pasting characteristics, morphology, and X‐ray diffraction (XRD) studies. At 350 W‐30 min, US significantly ( p < 0.05) increased the starch yield (49.91%), paste clarity (13.72%), solubility (11.13%), water absorption capacity (1.97 g/g), oil absorption capacity (2.41 g/g), and emulsifying capacity (57.54%) as compared to the control starch. The field emission gun scanning electron microscopy revealed the presence of cracks and pores on the surface of the starch granules. In comparison to the control sample, the FTIR spectra and X‐ray diffractograms of starch extracted at 350 W‐30 min showed a small decrease in peak intensity with considerably ( p < 0.05) reduced relative crystallinity and significant ( p < 0.05) reduction in pasting temperature, peak, setback, breakdown, and final viscosity. Additionally, US pretreatment at 350 W‐30 min raised the amount of resistant and slowly digestible starch as compared to the control. According to multivariate analysis, the present study found the US pretreatment at 350 W‐30 min to be suitable for enhanced starch yield with improved techno‐functional properties of the BS.
ABSTRACT Atmospheric cold plasma (ACP) is a sustainable, nonthermal technology with potential for juice preservation, offering reduced energy use and minimal nutrient loss compared to conventional thermal treatments. The effects of ACP are largely mediated by reactive oxygen and nitrogen species (RONS), which promote oxidative damage to enzymes and microbial cells. This study optimized ACP‐assisted processing of orange juice (cv. Wakro) using response surface methodology (RSM) with voltage (16–24 kV), juice depth (3–5 mm), and treatment time (1–3 min) as independent variables. The responses included ascorbic acid (AA), residual activity (RA) of pectin methylesterase (PME), AA retention,DPPH radical scavenging activity, and total phenolic content (TPC). Optimal conditions (4.6 mm juice depth, 18.7 kV voltage, 2.6 min treatment time) achieved 28.08 mg/100 mL AA, 43.80% RA of PME, 77.25% AA retention, 53.92% DPPH radical scavenging activity, and 50.80 mg GAE/100 mL TPC, respectively. During storage, ACP‐treated juice retained nutritional quality and microbial stability for 6 days at 10°C, with only minor changes in pH, total soluble solids (TSS), and color. These findings demonstrate that ACP is an efficient alternative nonthermal method for extending the shelf life of Wakro orange juice while maintaining bioactive compounds, aligning with sustainable food processing goals.
ABSTRACT This research aimed to optimize the ozone concentration and exposure time in a blueberry preservation process using gaseous ozone. Additionally, shelf‐life experiments (4°C and 30°C) were conducted to verify the effectiveness of gaseous ozone compared to commercial treatment (sodium hypochlorite). The responses evaluated included aerobic mesophilic bacteria and molds and yeasts (MY) loads, as well as physicochemical, bioactive, and antioxidant properties. In addition, we characterized phenolic compounds by high‐performance thin‐layer chromatography. The results showed that optimal treatment with gaseous ozone (4.5 μmol/mol at 122 min) lowered MY load while minimizing color change. Regarding shelf‐life (SL), regardless of the disinfection method, a low temperature (4°C) mostly preserved the analyzed properties. For both temperatures, changes in SL values were observed among the three treatments. Finally, chlorogenic acid and rutin were the polyphenols most resistant to ozone treatment.
ABSTRACT The fruits of the prickly pear ( Opuntia ficus‐indica ) are seasonal products with varying shades, ranging from yellow to deep red. Their pigments, rich in bioactive compounds, are highly sensitive to thermal processing methods used for preservation, particularly drying. This study aims to evaluate the effect of different drying methods convective drying, infrared drying, and freeze‐drying on the bioactive and sensory properties of prickly pear fruits harvested in the Mahdia region of Tunisia. Sliced fruits were dried using convective drying, infrared drying at 50°C, 60°C, and 70°C, and freeze‐drying at −40°C and 0.25 Torr. Several parameters were measured, including total polyphenol content (TPC), sugar content (SC), antioxidant activity (AA), colorimetric coordinates ( L * a * b *), color index (CI*), Fourier‐transform infrared FTIR spectra, and carbon content. Additionally, the impact of drying techniques on drying kinetics was analyzed, focusing on the temporal evolution of the dimensionless moisture content, drying rate, and moisture diffusion coefficient. Regardless of fruit color (red, orange, or yellow), the results show that infrared drying at 60°C is the most suitable method among the tested conditions, considering phytochemical composition, physicochemical properties, and biological activities. Although freeze‐drying produced results closest to those of the fresh samples, infrared drying at 60°C yielded values very similar to freeze‐dried samples, making it a promising, faster, and more accessible alternative.
ABSTRACT This study aims to develop a rapid and nondestructive method for detecting the moisture content of fruits to assess the water loss of Korla fragrant pears. Comparative experiments show that the measurement of electrochemical impedance spectroscopy (EIS) mediated by pure water can significantly improve the directional consistency of impedance signals and effectively overcome the long‐standing measurement bottlenecks in traditional contact methods, such as unstable electrode‐sample interfaces, non‐repeatable contact, and potential damage. Based on this stable measurement condition, the study combines classical impedance feature extraction with machine‐learning methods to construct a quantitative correlation model between water loss and impedance features. The results show that the water‐loss quantification model constructed based on EIS parameters has a high goodness of fit ( R 2 > 0.97), while both the machine‐learning model and piecewise exponential regression exhibit excellent prediction performance ( R 2 > 0.99). The impedance measurement framework proposed in this study, which is mediated by pure water and has good interface consistency, effectively avoids the interface interference problem of contact technologies. It provides a feasible and reliable new approach for the non‐destructive monitoring of fruit freshness and has potential application value in the quality evaluation of the fresh agricultural product supply chain.
ABSTRACT This work highlights the food application of Sapindus mukorossi extract as a natural foaming agent by investigating the drying kinetics, energy efficiency, and quality attributes of foam‐mat dried tomato puree inside a hybrid dryer. Moisture ratio (MR), drying rate (DR), effective moisture diffusivity ( D eff ), specific moisture evaporation rate (SMER), specific energy consumption (SEC), latent heat of evaporation, and energy efficiency were assessed alongside powder properties, including color parameters, bulk and tapped density, flowability, total phenolic content (TPC), total flavonoids (TF), total antioxidant capacity (TAC), and foaming performance. The drying rate ranged from 50.1 to 52 × 10 −2 g moisture g −1 dry matter min −1 , with D eff values of 0.7583 × 10 −7 –0.8429 × 10 −7 m 2 s −1 , indicating enhanced moisture transport under hybrid drying conditions. Energy consumption remained low (0.50–0.52 kWh), resulting in SMER and SEC values of 0.033–0.038 kg kWh −1 and 26.44–30.51 kWh kg −1 , respectively. The carrier agent significantly affected color stability and foam structure, with the minimum total color difference (Δ E ) achieved at 350 W and 50°C, while Compressibility Index (CI) and Hausner (HR) classified the powder as having “good flowability”. Overall, hybrid desiccant‐assisted drying emerges as a scalable and energy‐efficient technology for producing bioactive‐rich powders with tailored foaming functionality for innovative food applications.
ABSTRACT Huangshan‐Chaoqing (HC) green tea holds significant promise as a sustainable source of bioactive compounds. This study holistically evaluates its valorization through ultrasound‐assisted extraction (UAE), combining process optimization with mechanistic and industrial‐viability assessments. Comparing conventional optimization using response surface methodology (RSM) with machine learning algorithms suggests that an artificial neural network (ANN) model was better at predicting optimal UAE conditions than RSM, yielding 28.7 min, 37.6°C, 36.5% amplitude, and a solvent‐to‐solid ratio of 25.5 mL/g. Under these conditions, the predicted and experimentally verified total phenolic content (TPC) were 385.2 mg/100 g dm and 379.7 mg GAE/100 g dm, respectively, which were 34% and 52% higher than those under heat‐assisted extraction (HAE) and maceration (MAC), respectively. Mechanistic analysis revealed that extraction kinetics followed a two‐stage (phenomenological) model of rapid washing and slow diffusion, while mass‐transfer modeling confirmed internal diffusion as the rate‐limiting step (Bi > 100). An energy efficiency analysis was performed to assess industrial scalability. It revealed that while the lab‐scale UAE system's energy consumption (approximately 1348 kJ/mg GAE) was influenced by ancillary equipment, the core ultrasonic process is highly efficient. These findings provide a comprehensive blueprint spanning optimization, mechanisms, and energy considerations for the sustainable, industrial‐scale production of high‐value extracts from HC green tea.
ABSTRACT The shelf life of anthocyanin‐based dietary supplements is limited by the rapid degradation of anthocyanins under diverse environmental conditions. Microencapsulation offers an effective strategy to enhance anthocyanin stability by shielding these compounds from unfavorable factors. This study aimed to develop an improved microencapsulation formulation to protect anthocyanins extracted from haskap ( Lonicera caerulea ) berries and extend their shelf life. Inulin and β‐glucan were evaluated as alternative wall materials to partially replace maltodextrin, and spray drying was employed to produce the microcapsules. Partial substitution of maltodextrin with 50% inulin (E2MIn) demonstrated strong potential as a viable formulation. The resulting microcapsules exhibited properties comparable to those prepared with 100% maltodextrin, including cyanidin‐3‐glucoside (C3G) encapsulation efficiency (39.7% ± 2.7%), moisture content (6.07% ± 0.30%), water activity ( a w = 0.17 ± 0.06), and particle size (5.10 ± 2.31 μm). Encapsulation significantly enhanced anthocyanin stability across storage temperatures of −80°C, 4°C, 20°C, and 35°C compared with unencapsulated extracts. After six months at 35°C, E2MIn microcapsules showed substantially lower total anthocyanin loss (59.9% ± 0.96%) than unencapsulated extracts (95.2% ± 0.19%). All microcapsule formulations also markedly reduced polyphenol degradation under UV exposure (0.001–0.003 h −1 ), with opaque capsules providing additional protection for both anthocyanins and polyphenols. Overall, these findings demonstrate that inulin is a promising wall material for producing anthocyanin‐stabilized microcapsules suitable for clean‐label functional ingredient development.
ABSTRACT Hyperspectral imaging (HSI) integrates spatial and spectral analysis for nondestructive food quality monitoring. While the integration of artificial intelligence (AI) has significantly advanced HSI analytics, prior reviews have predominantly focused on static, postharvest quality grading. This leaves a critical gap regarding dynamic physicochemical transformations during continuous food processing. To bridge this gap and provide a distinct engineering perspective, this systematic review comprehensively evaluates AI‐enhanced HSI applications across three fundamental mechanisms: mass transfer (drying), coupled biochemical‐mass transfer (pickling), and thermal processes (cooking). We critically synthesize the methodological transition from traditional chemometrics to advanced deep learning architectures, including convolutional neural networks (CNNs), graph neural networks (GNNs), and vision transformers. Crucially, we highlight their superior ability to autonomously extract spatiotemporal features from complex, deforming food matrices. Despite these algorithmic triumphs, large‐scale industrial translation remains hindered by prohibitive hardware costs, massive data latency, and poor model interpretability. To address these bottlenecks, we outline a concrete engineering roadmap prioritizing deep‐learning‐driven HSI reconstruction, edge‐AI deployment for real‐time actuation, explainable AI (XAI) to ensure regulatory trust, and direct programmable logic controller (PLC) integration. These multidisciplinary strategies aim to shift the paradigm from isolated offline inspection to closed‐loop automation, establishing AI‐enhanced HSI as the core perceptual engine for smart food manufacturing.
ABSTRACT Gas hydrate technology has emerged as a promising non‐thermal approach for concentrating liquid foods, offering an alternative to conventional thermal and freeze‐concentration methods. The process is driven by the crystallization of hydrate cages, which trap the guest gases, primarily food grade CO 2 , under moderate pressures (3.0–8.0 MPa) and low temperatures (1°C–10°C). Hydrate‐based concentration maintains thermal stability of heat‐sensitive compounds and decreases the level of thermal damage and energy requirement, compared with conventional methods. Recent studies have demonstrated effective concentration performance in a variety of food matrices. Apple juice has been concentrated up to 45 °Brix, while coffee extracts reached 40 wt.% total solids. In CO 2 hydrate‐assisted concentration, orange juice achieved a dehydration ratio (DR) of 57.2% at 4.1 MPa, whereas tomato juice reached a maximum DR of 65.2% at 3.0 MPa. Hydrate formation kinetics also improved with increasing pressure, with rate constants rising from 0.94 × 10 −8 to 1.65 × 10 −8 J −1 mol 2 s −1 as feed pressure increased from 1.81 to 3.1 MPa. The selective exclusion of solutes from the hydrate lattice enables superior retention of thermolabile bioactive compounds. Experimental findings showed a 1.7‐fold increase in vitamin C content and more than a 2‐fold increase in total phenolics, with minimal thermal degradation. However, industrial implementation remains constrained by slow hydrate formation kinetics and prolonged induction times, particularly in sugar‐ and pectin‐rich systems. This critical review discusses hydrate formation principles, concentration methods using various gases, recent technological advancements, applications in liquid food concentration, and key research challenges required for commercial‐scale feasibility.
ABSTRACT This study aimed to develop and characterize antioxidant‐rich high‐protein ice cream fortified with encapsulated curcumin using milk‐ and plant‐based proteins (whey, soy, and pea protein isolates). Curcumin was encapsulated within a protein‐carbohydrate matrix, and the core‐to‐wall ratios were optimized to enhance stability and bioaccessibility. Protein supplementation increased the protein content by up to 54%, classifying the product as a high‐protein ice cream. Physicochemical analyses revealed increased hardness (up to 1045 N) and reduced overrun (28.7%) with higher protein levels, whereas antioxidant activity was significantly improved due to curcumin–protein interactions. The encapsulation efficiency ranged from 90.92% to 97.23%, confirming the effective protection of curcumin during processing. FTIR analysis verified the presence and structural integrity of curcumin in the final product. X‐ray diffraction indicated a predominantly amorphous matrix consistent with the incorporation of curcumin within the emulsions. Fluorescence microscopy demonstrated the uniform distribution and stable encapsulation of curcumin droplets. In vitro digestion studies showed enhanced curcumin bioaccessibility under simulated gastric and intestinal conditions, which was attributed to protein‐curcumin interactions and protein‐carbohydrate emulsification. Sensory evaluation indicated acceptable quality at 25%–50% protein replacement; however, higher levels negatively impacted flavor and texture due to off‐flavors and increased hardness. Overall, the results suggest that encapsulated curcumin can be successfully incorporated into high‐protein ice cream formulations while maintaining product quality and enhancing curcumin stability and bioaccessibility. Further in vivo studies are required to evaluate the physiological relevance of these findings and their potential nutritional applications.
ABSTRACT Nonuniform moisture removal and tray‐dependent quality variation remain major challenges in multi‐tray drying of leafy food materials. This study characterized the drying behavior, shelf‐to‐shelf uniformity, moisture diffusivity, and quality attributes of Stevia rebaudiana leaves dried using a zigzag‐airflow hybrid solar dryer. Drying experiments were conducted in triplicate on consecutive experimental days at three air temperatures (50°C, 60°C, and 70°C), two air velocities (1.15 and 2.25 m/s), and six tray positions. The zigzag airflow pathway was designed to redirect heated air alternately above and below successive trays, and its performance was evaluated experimentally using tray‐specific moisture and quality measurements. Moisture content, moisture ratio, drying rate, effective moisture diffusivity, final‐moisture uniformity, color parameters, water activity, stevioside, rebaudioside A, and total phenolic content were determined to evaluate process performance and product quality. Drying occurred entirely in the falling‐rate period, indicating that internal moisture diffusion governed water removal. Increasing drying temperature and air velocity accelerated dehydration, reducing drying time from approximately 510 min at 50°C and 1.15 m/s to 210–240 min at 70°C and 2.25 m/s. Effective moisture diffusivity increased with drying intensity, confirming enhanced internal water migration at higher thermal and convective driving forces. The final moisture content showed low tray‐to‐tray variability, with coefficients of variation ranging from 1.56% to 4.27%, indicating high shelf‐to‐shelf moisture uniformity under the tested zigzag configuration. Quality characterization indicated that lower and moderate temperatures better preserved greenness, steviol glycosides, and phenolic compounds, whereas the most intensive drying condition produced the lowest water activity. Machine‐learning regression further supported moisture‐ratio characterization, with ensemble‐based models providing accurate prediction from measurable drying variables. Overall, zigzag‐airflow hybrid solar drying provides a practical approach for producing uniformly dried stevia leaves while maintaining key quality attributes.
ABSTRACT In the field of food processing engineering, gluten‐free foods are of great significance for preventing gluten‐induced allergic reactions and ensuring the health of people with allergies. This study, from an engineering process perspective, used a mixture of zein and pea protein to replace gluten protein and mixed it with rice flour to prepare gluten‐free dough. In terms of the control of the dough fermentation process, the influence of the added amount of the mixed protein on the fermentation rate was precisely studied. The results showed that when the added amount of the mixed protein was 15%, the fermentation rate reached the fastest, at 0.29 mL/min. This data provided key parameters for the optimization of the fermentation process. From the analysis of engineering material properties, the rheological characteristics of the dough before and after fermentation were deeply determined. The results showed that the prepared dough had a good viscoelastic structure, which was crucial for subsequent processing operations and product shaping. At the molecular level of engineering analysis, the measurement of free thiol content and intermolecular interaction forces revealed that the electrostatic attraction weakened during the dough fermentation process, while the hydrogen bonds, hydrophobic interactions, and disulfide bonds increased. Infrared spectroscopy analysis further confirmed that more covalent bonds were formed in the dough, providing a theoretical basis for the structural stability and performance improvement of the dough. The quality assessment of the final product showed that the steamed buns produced had the lowest hardness of 341.2 g, and the elasticity and resilience reached the maximum value. This indicates that the gluten‐free buns prepared under this process have the best quality. This study provides a feasible process optimization scheme and theoretical support for the industrial production of gluten‐free foods, helping to improve the quality of gluten‐free products and providing more options for the health diet management of people with celiac disease.
ABSTRACT Pastries remain an important part of dietary culture but face increasing demands for healthier processing methods that maintain quality and nutritional value. This study examined the effects of steam‐assisted baking on the physicochemical and sensory properties of hand‐stretched phyllo pastry prepared with different vegetable oils (safflower, sunflower, canola, and olive oil). The fatty acid profiles and total phenolic contents of the oils were also analyzed to assess variation in bioactive composition. Optimized steam baking conditions (115°C, 60% humidity) improved internal structure and chewiness, while conventional baking yielded higher color and appearance scores due to more intense Maillard reactions. Compared to conventional baking, steam baking at 115°C with 60% humidity preserved higher moisture content and reduced weight loss without significantly affecting energy values due to the combined effects of lower temperature, longer duration, and elevated humidity. Among the oils, canola produced pastries with the most favorable texture and sensory acceptance, whereas safflower and olive oils were less preferred, likely due to distinct flavor characteristics. Steam‐assisted baking, combined with appropriate oil selection, can improve pastry quality while preserving nutritional benefits. This approach offers potential for producing healthier bakery products with enhanced sensory properties and reduced levels of undesirable heat‐induced compounds.
ABSTRACT The drying of wheat germ has been demonstrated to be an effective procedure for the preservation of functional components and the extension of shelf life. Consequently, the employment of the most suitable drying method is of paramount importance for ensuring the quality of food products. The objective of this study is to determine the most appropriate drying method for wheat germ. Initially, wheat germ underwent a drying process that involved vacuum drying, microwave drying, and combinations of these methods with various time–temperature combinations. Consequently, 15 alternatives were obtained. The parameters of the drying procedure constituted the six criteria employed. Given the existence of multiple criteria and the presence of conflicting criteria, a hybrid multi‐criteria decision‐making approach was employed to select the optimal drying procedure. The criteria were weighted using the MEREC method. The findings suggest that the most critical criterion was antioxidant capacity. The ranking was determined by the COBRA method. The most effective drying method for wheat germ was determined to be the combination of vacuum pre‐drying and microwave finish‐drying method, which involved subjecting the sample to 20 kPa of pressure at 100°C and 200 W of power. The hybrid approach of MEREC and COBRA integrated the benefits of both methods, facilitating an applicable and reliable decision‐making process. For the purpose of validation, the ranking results were compared with those of another ranking method, WASPAS. The most significant criteria and the most suitable drying method were identified. The results of the study were thoroughly reviewed and validated by experts in the field. A comprehensive decision framework was provided for the procedure of wheat germ drying.
ABSTRACT Three‐dimensional (3D) food printing is a transformative platform for developing personalized, functional, and sustainable foods, yet its industrial adoption remains limited by rheological complexity, sensory barriers, and scalability constraints. This review examines Spirulina spp. enriched, extruded, and 3D‐printed snacks, cookies, pasta, and meat analogues as a model for integrating microalgae into advanced food manufacturing. A bibliometric analysis of 30 studies drawn from multiple databases, supported by a systematic literature review, mapped global research trends, keyword networks, and alignment with the United Nations Sustainable Development Goals (SDGs). Spirulina spp. consistently enhances protein content, antioxidant activity, and mineral density across product formats, with optimal inclusion ranges of 2%–8% for extrusion and 2%–6% for 3D printing under non‐encapsulated conditions. Rheological analysis identifies shear thinning behavior, viscoelastic recovery, and thixotropic recovery as critical determinants of printability; residue‐based inks, microencapsulation, and hydrocolloid optimization have demonstrated quantified improvements in structural stability and print accuracy. Sensory acceptance is constrained by intense pigmentation and marine flavor, with coaxial extrusion, microencapsulation, and matrix masking identified as the most effective mitigation strategies across the reviewed studies. International collaboration is led by Brazil, India, Portugal, and Spain, with the field transitioning toward an early stage of maturity according to bibliometric life cycle modeling. Important gaps persist in rheological standardization, life‐cycle assessment, and consumer research, dimensions required to bridge current laboratory advances with industrial adoption and broader food system impact.
ABSTRACT Pineapple is a highly perishable fruit with a short shelf life, resulting in significant postharvest losses. This study integrated numerical simulation and experimental validation: a COMSOL Multiphysics‐based model was developed to simulate heat and mass transfer during the 6.2 h hypobaric treatment (HT, 1000 Pa, 95% RH), with conventional refrigeration (CK, same temperature/RH, atmospheric pressure) as the control. The model accurately predicted two key dynamics: the pineapple core exhibited the slowest cooling rate (reaching 11°C in 6.2 h) and smallest temperature gradient relative to the flesh; the evaporation front progressively migrated toward the core as HT proceeded, with HT accelerating core cooling by 23% compared to CK. Experimental results confirmed that HT effectively maintained quality: it delayed the occurrence of blackheart disorder by 4 days, reduced weight loss rate by 24.3% after 14 days of storage, and preserved firmness, titratable acidity (TA), and ascorbic acid (AsA) content. These findings demonstrate that short‐term hypobaric treatment is a viable technique for extending the shelf‐life of pineapple, offering both theoretical and practical implications for postharvest preservation.
ABSTRACT Acacia catechu (kattha) heartwood is used for a long time in Ayurveda medicine for the treatment of digestive and vascular disorders, particularly hemorrhoids. Its medicinal value has a high presence of polyphenol substances offering many properties in pharmacy. Besides the folk medicine, kattha is a promising food ingredient and also for the development of nutraceutical products. When it is compared to typical water extraction with MAE and UAE methods, the extraction time is reduced by a factor of 70% and there are fewer solvents which are used by almost 60%, showing a greater industry use possibility. But still the challenges remain for the standardization of dosage, ensuring the stability, large‐scale manufacturing and also regulatory requirements. This review is combining the field of ethnopharmacological information, together with developments in process engineering, to prove that kattha is a possible source of sustainable bioactive polyphenolic elements. The range of applications includes functional drinks, dietary supplements, and phytomedicine products, with hemorrhoid management as one of the many examples. By linking the old traditional understanding with the process engineering of modern food, kattha becomes a multi‐use choice for innovations in the nutraceuticals field which ensure food security goals, better health for the public, and much more sustainable nutrition.
ABSTRACT The growing demand for high‐quality grains has intensified the need for efficient seed separation and quality evaluation methods in industrial processing, especially for food applications. Despite notable technological progress, conventional systems often lack the precision, speed, and scalability required for modern grain processing. This review synthesizes recent advancements in seed separation technologies and quality assessment techniques for major grain crops over the past decade (2015–2025). Relevant studies were identified through structured searches of three major scientific databases and screened for relevance to postharvest seed and grain processing. The review highlights developments in screening systems, vibrating sieves, airflow‐based separators, and electrostatic technologies designed to improve sorting efficiency and reduce energy use. Emerging quality evaluation methods such as near‐infrared hyperspectral imaging, FT‐NIR spectroscopy, and micro‐computed tomography imaging are examined for their capabilities in rapid trait analysis and structural inspection. The integration of machine learning and computer vision in seed sorting is also explored as a transformative approach to further enhance these systems. However, challenges such as non‐uniform particle flow on separation surfaces, sensitivity to external conditions, calibration complexity, and high initial costs continue to constrain large‐scale adoption. The review also outlines future research directions to center on cost‐effective, scalable technologies, and AI‐supported calibration strategies. These insights aim to guide stakeholders in seed processing, equipment design, quality control, and grain supply chains.
ABSTRACT This study aimed to explore various types of lipid nanoparticles used as carriers for flavonoids, emphasizing encapsulation mechanisms, physicochemical stability, controlled release efficiency, and their therapeutic potential in diverse clinical and nutritional contexts. An integrative literature review was conducted, focusing on lipid‐based nanoparticles employed for flavonoid delivery, emphasizing the encapsulation of these bioactive compounds. The results indicate that nanotechnology, particularly lipid carriers (NLCs), enhances encapsulation efficiency, physicochemical stability, and bioavailability of flavonoids, especially quercetin. NLC‐based formulations have an encapsulation efficiency of up to 97%, demonstrating their superior performance in controlled release and protection against compound degradation. Furthermore, the nanoparticle preparation method significantly influences their final characteristics, with hot emulsification and ionic gelation being the most frequently employed techniques. The data also support antioxidant, anti‐inflammatory, neuroprotective, and photoprotective applications, thus expanding in pharmaceutical, cosmetic, and functional food products.
