In recent years, the drying of red chili peppers (Capsicum annuum) has garnered increasing attention in the global food industry, resulting in significant advances in drying techniques. This study presents a bibliometric analysis of red chili drying research from 2004 to 2023, using VOSviewer and Bibliometrix software. The analysis adopts a two-pronged approach: (1) research structure analysis, which maps collaborative networks among researchers, and (2) topic development analysis, which explores thematic evolution in this field. The results indicate a steady annual growth rate of 6.65% in publications, with major contributions from countries such as Turkey, India, and China. Drying technologies have advanced from traditional methods like sun drying to modern techniques, including solar, convective, infrared, ultrasound, radio-frequency, microwave, and freeze drying. These innovations not only improve efficiency but also help retain the sensory and bioactive qualities of chili peppers, such as color, texture, capsaicinoids, and antioxidants. Recent trends highlight the importance of optimizing processes to enhance product quality while minimizing energy consumption, contributing to food sustainability. Innovations in pre-treatment techniques, such as blanching and cold plasma, have also demonstrated potential in preserving bioactive compounds. Additionally, hybrid methods that combine drying techniques with pre-treatment strategies offer an optimal balance between efficiency and quality. The study recommends that future research focus on comparative analyses of different drying methods, examining their effects on product quality and energy efficiency. These insights aim to guide researchers, policymakers, and industry stakeholders in developing more sustainable and effective drying technologies for red chili.

Indonesia’s vanilla industry requires continuous efforts to enhance its quality and safety to ensure its sustainability. The objective of this research is to identify the chemical composition, production constraints, and post-harvest practices impacting vanilla quality. This research investigates the quality of Indonesian vanilla through in-depth interviews with vanilla growers and exporters, as well as quality analysis in the laboratory. Purposive sampling targeted key producers across seven provinces from May to August 2023. Vanilla samples were collected for chemical analysis after a direct interview with each producer. The result shows that the physical and chemical qualities of vanilla products fulfill Indonesian standards (SNI). The vanillin content ranged from 1.21 to 3.50. Establishing universal standards requires considering various vanilla varieties and determining minimum quality attribute values. Due to the risk of theft, vanilla pods are often picked when they are less than 9 months old, before the fruit is fully ripe. This practice results in a drop in quality, particularly in vanillin concentration. Sustainable growth, stakeholder involvement, inclusive business models, education, and contract farming arrangements help navigate challenges like theft and premature harvesting. Advancements in processing methodologies and the selection of clonal materials reinforce the industry’s commitment to enhancing quality.

The global rise in chronic inflammatory diseases has fueled an increased demand for functional beverages containing bioactive compounds with anti-inflammatory properties. This review synthesizes trends in research output, technological innovation, and consumer behavior related to such beverages from 2006 to 2025. A total of 1635 peer-reviewed articles were analyzed using bibliometric tools and content analysis. Results indicate a thirteenfold increase in publications, with China, India, the USA, and Brazil leading in research output. Key themes include polyphenols, curcuminoids, fermentation, encapsulation, and non-thermal processing. The review identifies four major research clusters: antioxidant mechanisms, metabolic and cytokine regulation, plant-derived flavonoids, and phytochemical profiling. Consumer behavior analysis reveals that taste, clean-label appeal, and health claims influence market success. While technological advances such as nanoencapsulation and high-pressure processing improve bioavailability and sensory quality, gaps persist in clinical validation and regulatory harmonization. This study offers integrated insights for researchers, industry professionals, and policymakers to guide innovation and evidence-based development of anti-inflammatory functional beverages.

The main issue driving this research is the need to develop sustainable packaging materials that can replace conventional nonbiodegradable plastics. Traditional biodegradable foams often exhibit inadequate mechanical and thermal properties, which limit their practical use in food packaging. The study explores sustainable packaging alternatives using agricultural waste like sugarcane bagasse and polyvinyl alcohol (PVA) as a binder, aiming to improve structural integrity, reduce water absorption, and optimize performance, while also addressing the growing environmental demand for renewable and eco‐friendly packaging solutions. Various physical properties were assessed, including moisture content, density, thickness, water absorption, X‐ray diffraction (XRD), and scanning electron microscopy (SEM) morphology. The results indicated that the biofoam density ranged from 0.2282 to 0.2952 g/cm ³ , and thickness values were between 2.82 and 2.92 mm. Water absorption increased significantly after 2 min of immersion, while XRD analysis indicated a reduction in crystallinity with higher PVA concentrations. The morphology of the biofoam, including the shape, size, and distribution of pores, was influenced by the addition of PVA. A lower concentration of PVA led to an increase in the size of the pore holes. Among the formulations tested, the treatment with 35 g PVA (Formula 1) is recommended due to its superior mechanical strength, optimal density, and improved water resistance.

This study investigated sawdust-derived activated carbon (SAC) as a sustainable reinforcing filler for vulcanized rubber bushings (VRBs). Two types SAC200 (75 µm, carbonized at 200 °C) and SAC400 (38 µm, carbonized at 400 °C) were chemically activated and incorporated into natural rubber (NR) at 25–55 phr loadings, while SAC free VRBs served as controls. Fourier transform infrared (FTIR) analysis revealed that SAC400 exhibited stronger hydroxyl and carbonyl functional groups, indicating higher surface reactivity compared with SAC200. The incorporation of SAC increased cross-linking density, thereby enhancing both curing behavior and mechanical performance. VRBs reinforced with SAC400 demonstrated higher maximum torque (up to 38.07 kg·cm), shorter scorch time (5 min 58 s), and reduced cure time (11 min 05 s) relative to SAC200 and the control. Mechanical properties improved markedly, with hardness and tensile strength rising from 45 Shore A and 5.52 MPa in the control to 70 Shore A and 13.40 MPa in SAC400. Although elongation at break decreased slightly, it remained within the acceptable range for dynamic applications. Swelling resistance also increased, reaching 101.76% at 25 °C and 106.61% at 100 °C. Overall, SAC400 consistently outperformed SAC200 and the control, highlighting its potential as a renewable, biomass-derived filler for high-performance rubber bushings and promising a sustainable alternative to conventional fillers in industrial applications.

Shallots ( Allium cepa L. aggregatum ) are an important horticultural commodity with high economic value and a strategic role in food security and the culinary industry, particularly in Southeast and South Asia. Shallots are a key ingredient in many dishes and are valued for their bioactive compounds, including flavonoids such as quercetin, organosulfur compounds, and natural antioxidants. These compounds contribute to various health benefits, including antimicrobial, anti‐inflammatory, and anticancer effects. Shallots are classified as nonclimacteric plants, meaning they do not continue to ripen after harvest. Tropical shallot varieties grown in lowland regions typically reach maturity around 60 days after planting, characterized by stems that are 60%–80% weakened. However, after harvest, physiological changes such as respiration and transpiration can reduce their quality. Because shallots are highly perishable particularly during peak production seasons when storage capacity is limited, effective postharvest handling practices such as curing, drying, and proper storage are essential. These methods help prevent decay, reduce losses, and extend the shelf life and availability of fresh shallots.