{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T00:42:06Z","timestamp":1787013726070,"version":"build-2736575974"},"reference-count":44,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2024,2,19]],"date-time":"2024-02-19T00:00:00Z","timestamp":1708300800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,4]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Romaine lettuce outer leaves, as opposed to the more commonly marketed heart, are typically discarded and present an opportunity for upcycling as dried powders. Duquesne Romaine lettuce was evaluated to quantify and compare quality attributes of fresh outer and heart leaves, dried powders following hot air drying, and dried powders following an infrared (IR) blanching pretreatment before drying. Attributes measured for fresh leaves included moisture, water activity (\n                      <jats:italic>A<\/jats:italic>\n                      <jats:sub>w<\/jats:sub>\n                      ), color, total soluble phenolics (TSP), and antioxidant capacity (AC). Drying kinetics and time\/energy saving through IR blanching were evaluated. Attributes measured for dried powders included moisture,\n                      <jats:italic>A<\/jats:italic>\n                      <jats:sub>w<\/jats:sub>\n                      , color, true density, water vapor isotherms, TSP, AC, cadmium (Cd) content, and pesticide residues. TSP, AC, Cd, and pesticide residues were higher, whereas moisture content and\n                      <jats:italic>A<\/jats:italic>\n                      <jats:sub>w<\/jats:sub>\n                      were lower in fresh outer versus heart leaves. Hot air drying reduced TSP and AC to 63.6% and 35.2% of fresh values, respectively, whereas IR blanching further reduced TSP and AC to 37.3% and 25.4% in outer leave powders. On the other hand, TSP and AC increased 237% and 151%, respectively, for unblanched heart powders. Higher increase of TSP than AC in heart leaf powder may indicate synthesis of phenolic compounds activated by abiotic stresses such as cutting and high temperatures at the initial drying stage. IR blanching resulted in significant time\/energy savings for drying of outer leaves. Microbial loads were substantially reduced during drying, although microbial population on outer leaves were more resistant. Safe to eat outer leaf Romaine lettuce powders can be produced, assuming appropriate agricultural practices.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.16977","type":"journal-article","created":{"date-parts":[[2024,2,19]],"date-time":"2024-02-19T05:23:26Z","timestamp":1708320206000},"page":"1988-2000","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Upcycling Romaine lettuce outer leaves by infrared blanching and hot air drying"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2484-8957","authenticated-orcid":false,"given":"Roberto J.","family":"Avena\u2010Bustillos","sequence":"first","affiliation":[{"name":"US Department of Agriculture Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service  Albany California USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Noah","family":"Klausner","sequence":"additional","affiliation":[{"name":"US Department of Agriculture Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service  Albany California USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rebecca","family":"Milczarek","sequence":"additional","affiliation":[{"name":"US Department of Agriculture Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service  Albany California USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David M.","family":"Alem\u00e1n\u2010Hidalgo","sequence":"additional","affiliation":[{"name":"Facultad de Ciencias de la Nutrici\u00f3n y Gastronom\u00eda Universidad Aut\u00f3noma de Sinaloa  Culiacan Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Eli","family":"Ter\u00e1n\u2010Cabanillas","sequence":"additional","affiliation":[{"name":"Facultad de Ciencias de la Nutrici\u00f3n y Gastronom\u00eda Universidad Aut\u00f3noma de Sinaloa  Culiacan Sinaloa M\u00e9xico"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6072-7541","authenticated-orcid":false,"given":"Hongye","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology University of California  Davis California USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4959-6477","authenticated-orcid":false,"given":"Luxin","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology University of California  Davis California USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tara H.","family":"McHugh","sequence":"additional","affiliation":[{"name":"US Department of Agriculture Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service  Albany California USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ronald P.","family":"Haff","sequence":"additional","affiliation":[{"name":"US Department of Agriculture Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service  Albany California USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,2,19]]},"reference":[{"key":"e_1_2_8_2_1","volume-title":"ATSDR's substance priority list","author":"Agency for Toxic Substances and Disease Registry","year":"2019"},{"key":"e_1_2_8_3_1","volume-title":"Pesticide residues in foods by acetonitrile extraction and partitioning with magnesium sulfate gas chromatography\/mass spectrometry and liquid chromatography\/tandem mass spectrometry","author":"AOAC Official Method 2007.01","year":"2007"},{"key":"e_1_2_8_4_1","volume-title":"Total, soluble, and insoluble dietary fibre in foods","author":"AOAC Official Method 991.43","year":"1995"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsfoodscitech.2c00234"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373930600775979"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.37358\/RC.19.6.7276"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/s0023\u20106438(95)80008\u20105"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942910500269584"},{"key":"e_1_2_8_10_1","unstructured":"Cantwell M. &Ermen H.(2006).Causes of quality & postharvest losses[Postharverst Center University of California Blog].http:\/\/www.wevolutions.com\/postharvest\/uwilectures\/davis_postharvest\/LeafyVegetables.pdf"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf034109c"},{"key":"e_1_2_8_12_1","unstructured":"Decagon. 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