Changes in nutrient content and bioactivity are important indicators to evaluate the quality of products. Berries are rich in antioxidant anthocyanins, which are prone to degradation during drying. The effects of different variables on the stability of anthocyanins in berry puree during microwave assisted foam-mat drying (MFD) was investigated by path analysis and degradation kinetics analysis. The experimental results showed that the degradation of anthocyanins mainly occurred in the last drying stage. The temperature and the moisture content have both direct and indirect effects on the anthocyanin stability. The direct path coefficient of the moisture content on anthocyanins was 0.985, and the direct path coefficient of temperature on anthocyanins was −0.933. The moisture content to temperature ratio (M/T) was first put forward to estimate the anthocyanin degradation. The results of the regression analysis confirmed that the anthocyanins were stable at M/T of 0.96–3.60. A finite element simulation model was established to predict the anthocyanin degradation rate and content. These research results could provide a theoretical reference for use in optimizing the MFD processing technologies.

To improve product quality and obtain suitable processing parameters for crab apple slices (CASs) produced by continuous microwave drying (CMD), the effects of processing parameters, including slice thickness, microwave power, air velocity, and conveyor belt speed, on the evaluation indexes in terms of temperature, moisture content, color (L*, a*, b*), hardness, brittleness, and total phenolic content of CASs were investigated via the response surface method. The results indicated that microwave power has the greatest effect on the evaluation indexes applied to the CASs under CMD, followed by air velocity, slice thickness, and conveyor belt speed. To produce the desired product quality, the appropriate parameters for CMD of CASs were optimized as 1.25 mm slice thickness, 14,630 W microwave power, 0.50 m·s⁻¹ air velocity, and 0.33 m·min⁻¹ conveyor belt speed. Following that, the moisture content under CMD was found to be 13.53%, the desired color, hardness 0.79 g, brittleness 12.97 (number of peaks), and the total phenolic content 5.48 mg·g⁻¹. This research provides a theoretical framework for optimizing the processing parameters of CASs using the response surface method.

Modified atmosphere packaging (MAP) is a preservation and packaging technology used to extend the shelf life of foods and agricultural products, maintain quality stability, and ensure food safety. To systematically review and summarize the current research landscape, technical challenges, and development trends in the MAP field, this study selected 1568 publications related to MAP from the Web of Science Core Collection (WOSCC) database during 2016–2025 and conducted bibliometric and visualization analysis. The results indicate that research activity in the MAP field has remained robust over the past decade, mainly focusing on four research areas: atmosphere regulation and packaging system design; microbial ecology, safety, and spoilage control; physicochemical deterioration and quality regulation; functional packaging materials and integrated preservation technologies. Countries such as China, Italy, and Spain have demonstrated outstanding performance in terms of publication output and academic influence in the MAP field, forming a solid research foundation in the MAP of perishable foods such as fruit and vegetables, meat products, and aquatic products. Research in the MAP field has gradually shifted from the verification of application effects toward system design and mechanistic analysis. Active packaging, intelligent packaging, bio-based materials, natural functional ingredients, volatile organic compounds, microbial community succession, and quality deterioration mechanisms have gradually become research hotspots, indicating a trend toward precision, sustainability, and functionality. These findings may provide references for future research topic selection, innovative packaging system design, and the development of novel food preservation technologies in the MAP field for foods and agricultural products.

Germinated brown rice (GBR) is a nutrient-dense whole grain, yet its coarse texture limits consumer acceptance. Three-dimensional (3D) food printing offers a promising strategy for structural reconstruction and value-added processing of GBR. This study investigated the effects of process parameters (nozzle movement speed, outer layer quantity, infill density, and nozzle diameter) on the printing fidelity and hardness of GBR gel. Single-factor experiments were conducted to determine reasonable parameter ranges, and response surface methodology was then used to model parameter interactions and optimize the process settings. In the single-factor tests, all four parameters significantly affected the two responses. Infill density and nozzle diameter were the dominant factors governing hardness, whereas printing fidelity was governed primarily by infill density, with nozzle diameter acting through significant quadratic and interaction effects. Numerical optimization identified the optimal settings as a nozzle movement speed of 25 mm/s, an outer layer quantity of 4, an infill density of 76%, and a nozzle diameter of 1.5 mm, achieving 94.64% printing fidelity and 314.16 g hardness with prediction errors below 2%. These findings establish a quantitative parameter framework for 3D food printing of this GBR gel and provide a reference for other cereal-based gel systems.