{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:28Z","timestamp":1790567728032,"version":"4.1.0"},"reference-count":63,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T00:00:00Z","timestamp":1789516800000},"content-version":"vor","delay-in-days":15,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      This research assessed the impact of oven drying (40\u00b0C, 50\u00b0C, and 60\u00b0C) and freeze\u2010drying on the drying characteristics, nutritional makeup, functional traits, color, and microstructure of\n                      <jats:italic>Sargassum wightii<\/jats:italic>\n                      ,\n                      <jats:italic>Zonaria variegata<\/jats:italic>\n                      , and\n                      <jats:italic>Padina boergesenii<\/jats:italic>\n                      . Moisture extraction occurred primarily during the falling\u2010rate phase, and the Midilli\u2013Kucuk model accurately represented the drying kinetics, with high\n                      <jats:italic>R<\/jats:italic>\n                      <jats:sup>2<\/jats:sup>\n                      values (0.9965 to 0.9978). Fresh samples had elevated moisture content (79.05 \u00b1 0.55% to 88.02 \u00b1 0.53%), which dropped to below 9% after drying. Freeze\u2010dried samples exhibited the least residual moisture (7.88 \u00b1 0.11% to 7.98 \u00b1 0.13%) and demonstrated superior retention of protein, pigments, and rehydration characteristics. The protein content in freeze\u2010dried\n                      <jats:italic>Sargassum wightii<\/jats:italic>\n                      was 21.96 \u00b1 0.24%. In contrast, the levels of fucoxanthin and chlorophyll were relatively higher (ranging from 2.34 \u00b1 0.06 to 2.84 \u00b1 0.08\u00a0mg\/g DW and reaching up to 4.34 \u00b1 0.11\u00a0mg\/g DW, respectively). The freeze\u2010dried samples exhibited the highest rehydration ratios (5.18 \u00b1 0.13 to 5.64 \u00b1 0.15). In comparison, drying in an oven at 60\u00b0C enhanced techno\u2010functional attributes, including water absorption capacity (3.42 \u00b1 0.15 to 3.82 \u00b1 0.18\u00a0g\/g), swelling power (6.36 \u00b1 0.30 to 7.06 \u00b1 0.34\u00a0g\/g), and dispersibility (80.24 \u00b1 2.82%). Color analysis and microscopic examinations showed increased structural collapse and pigment deterioration in oven\u2010dried samples, while freeze\u2010drying preserved a more porous and intact structure. In general, freeze\u2010drying proved to be superior for maintaining nutritional and structural quality, whereas moderate oven drying improved functional traits beneficial for food and nutraceutical uses.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71459","type":"journal-article","created":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T09:25:07Z","timestamp":1789550707000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparative Evaluation of Drying\u2010Induced Changes in Selected Edible Brown Seaweed Powders"],"prefix":"10.1111","volume":"91","author":[{"given":"Guru Raj Pejavara","family":"Narayana","sequence":"first","affiliation":[{"name":"Department of Food Process Technology National Institute of Food Technology, Entrepreneurship and Management (NIFTEM\u2010T)  Thanjavur Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9584-772X","authenticated-orcid":false,"given":"Suresh Kumar","family":"Kalakandan","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Quality Assurance National Institute of Food Technology, Entrepreneurship and Management (NIFTEM\u2010T)  Thanjavur Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Amudhasurabi","family":"Annamalai","sequence":"additional","affiliation":[{"name":"Department of Food Business Management National Institute of Food Technology, Entrepreneurship and Management (NIFTEM\u2010T)  Thanjavur Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hema","family":"Vincent","sequence":"additional","affiliation":[{"name":"Department of Food Plant Operations, Incubation and Entrepreneurship National Institute of Food Technology, Entrepreneurship and Management (NIFTEM\u2010T)  Thanjavur Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pratibha","family":"Singh","sequence":"additional","affiliation":[{"name":"Department of Food Plant Operations, Incubation and Entrepreneurship National Institute of Food Technology, Entrepreneurship and Management (NIFTEM\u2010T)  Thanjavur Tamil Nadu India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,16]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.22438\/jeb\/44\/2\/MRN\u20105081"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmars.2024.1386418"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10811\u2010019\u201001846\u20101"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/app11177831"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2026.148375"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9010087"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.icheatmasstransfer.2024.107863"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109783"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9091261"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1186\/s43014\u2010023\u201000155\u2010y"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2013.08.026"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12008"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.16720"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408390802437063"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2014.910493"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.3389\/fvets.2024.1431091"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.70930"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2019.1599905"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.algal.2021.102295"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2020.1810697"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/antiox9060527"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010026\u201004365\u20103"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2019.104950"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.31926\/but.fwiafe.2021.14.63.1.14"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010025\u201003430\u20103"},{"issue":"3","key":"e_1_2_8_27_1","first-page":"449","article-title":"Quality Changes During Drying of Food Materials","volume":"19","author":"Krokida M. 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