{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,11,14]],"date-time":"2026-11-14T13:39:45Z","timestamp":1794663585253,"version":"4.9.1"},"reference-count":68,"publisher":"MDPI AG","issue":"17","license":[{"start":{"date-parts":[[2025,8,24]],"date-time":"2025-08-24T00:00:00Z","timestamp":1755993600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The storage characteristics of folic acid and NaFeEDTA fortified in a refractance window-dried turmeric powder base and its subsequent application to the formulation of nutritionally functionalized golden milk have not been addressed in previous studies. Golden milk is a staple food and ideal matrix for the fortification of important nutrients such as iron and folic acid. With this motivation, the present study assesses refractance window (RW)-dried turmeric powder fortified with folic acid and NaFeEDTA in terms of its moisture isotherm, permeability of packing material, and storage parameters to calculate its shelf life. Further, a sensory analysis was conducted based on the fuzzy logic method to obtain the best constitution of RW-dried turmeric powder in milk. For the best formulation of golden milk, the characteristics of the product under unrefrigerated and refrigerated conditions were evaluated in addition to the storage study. Additionally, moisture content (MC), total flavonoid content (TFC), total phenolic content (TPC), antioxidant activity (AA), curcumin content (CC), color indices, bulk densities, solubility, swelling power, and water binding capacities were studied with respect to time. The results demonstrated a healthy shelf life of 184, 187, and 183 days for RW-dried, folic acid-fortified, and NaFeEDTA-fortified RW-dried turmeric powder samples, respectively, in the zipper pouch system. The fuzzy scores ranked the sample with 1 g concentration of turmeric powder as the best, considering taste, aroma, mouthfeel, aftertaste, consistency, and overall acceptability. The TPC, TFC, AA, and CC values for RW-dried turmeric powder in milk were 876.21 mg GAE\/100 mL, 784.61 mg quercetin\/100 mL, 24.50% and 4.20% w\/w, respectively. Marginal alterations were found for the RW-dried fortified and unfortified turmeric samples. This fortified golden milk has the potential for use as a health drink.<\/jats:p>","DOI":"10.3390\/foods14172948","type":"journal-article","created":{"date-parts":[[2025,8,25]],"date-time":"2025-08-25T00:09:53Z","timestamp":1756080593000},"page":"2948","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Development and Fuzzy Logic-Based Optimization of Golden Milk Formulations Using RW-Dried Turmeric Powder: A Study on Shelf Life, Sensory Attributes, and Functional Properties"],"prefix":"10.3390","volume":"14","author":[{"given":"Preetisagar","family":"Talukdar","sequence":"first","affiliation":[{"name":"Department of Chemical Engineering, Indian Institute of Technology, Guwahati 781039, Assam, India"},{"name":"Department of Food Technology, Assam Royal Global University, Guwahati 781035, Assam, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9929-9174","authenticated-orcid":false,"given":"Kamal Narayan","family":"Baruah","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Sharda School of Bioscience & Technology, Greater Noida 201310, Uttar Pradesh, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pankaj Jyoti","family":"Barman","sequence":"additional","affiliation":[{"name":"Department of Community Medicine, Dhubri Medical College and Hospital, Dhubri 783325, Assam, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shagufta","family":"Rizwana","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Assam Royal Global University, Guwahati 781035, Assam, India"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sonu","family":"Sharma","sequence":"additional","affiliation":[{"name":"Research & Development Department, Cambridge Treats Inc., 115 Goddard Cres, Cambridge, ON N3E 0B1, Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ramagopal V. S.","family":"Uppaluri","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, Indian Institute of Technology, Guwahati 781039, Assam, India"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,8,24]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Nida, S., Yoha, K.S., and Nambiar, R.B. (2024). Packaging and storage of CHD products. Conductive Hydro Drying of Foods: Principles and Applications, Elsevier Inc.","DOI":"10.1016\/B978-0-323-95602-4.00004-X"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"e02934","DOI":"10.1016\/j.heliyon.2019.e02934","article-title":"Effect of oven and intermittent airflow assisted tray drying methods on nutritional parameters of few leafy and non-leafy vegetables of North-East India","volume":"5","author":"Mondal","year":"2019","journal-title":"Heliyon"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.foodchem.2019.05.122","article-title":"Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage","volume":"295","author":"Ho","year":"2019","journal-title":"Food Chem."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"110687","DOI":"10.1016\/j.lwt.2020.110687","article-title":"Quality analysis and drying characteristics of turmeric (Curcuma longa L.) dried by hot air and direct solar dryers","volume":"138","author":"Sharma","year":"2021","journal-title":"LWT"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"545","DOI":"10.1007\/s11694-018-9968-0","article-title":"Application of computer vision technique for physical quality monitoring of turmeric slices during direct solar drying","volume":"13","author":"Sharma","year":"2019","journal-title":"Food Meas."},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Talukdar, P., Baruah, K.N., Barman, P.J., Sharma, S., and Uppaluri, R.V.S. (2025). Development and Characterization of Refractance Window-Dried Curcuma longa Powder Fortified with NaFeEDTA and Folic Acid: A Study on Thermal, Morphological, and In Vitro Bio Accessibility Properties. Foods, 14.","DOI":"10.3390\/foods14040658"},{"key":"ref_7","first-page":"74","article-title":"Fortification of Refractance Window Dried Curcuma Longa Powder and its Associated Characterization","volume":"57 Pt B","author":"Talukdar","year":"2025","journal-title":"Bulg. Chem. Commun."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"891","DOI":"10.1016\/j.foodres.2006.03.012","article-title":"Changes in antioxidant activity of dehydrated onion and garlic during storage","volume":"39","author":"Villamiel","year":"2006","journal-title":"Food Res. Int."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1111\/j.1745-4549.2005.00012.x","article-title":"Accelerated Storage, Shelf Life and Color of Mango Powder","volume":"29","author":"Jaya","year":"2005","journal-title":"J. Food Process. Preserv."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1023\/B:QUAL.0000040362.70675.30","article-title":"Pragati Effect of storage on nutritional composition of selected dehydrated green leafy vegetable, herb and carrot powders","volume":"58","author":"Singh","year":"2003","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"135","DOI":"10.1016\/j.jfoodeng.2012.01.010","article-title":"Effect of drying methods on the physical properties and microstructures of mango (Philippine \u201cCarabao\u201d var.) powder","volume":"111","author":"Caparino","year":"2012","journal-title":"J. Food Eng."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.idairyj.2018.06.002","article-title":"Physical and microbiological properties of yoghurt powder produced by refractance window drying","volume":"85","author":"Tontul","year":"2018","journal-title":"Int. Dairy J."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1016\/j.foodchem.2018.04.047","article-title":"Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods","volume":"262","author":"Nemzer","year":"2018","journal-title":"Food Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"110597","DOI":"10.1016\/j.lwt.2020.110597","article-title":"Physical, chemical, microbiological properties and shelf life kinetic of spray-dried cantaloupe juice powder during storage","volume":"140","author":"Tan","year":"2021","journal-title":"LWT"},{"key":"ref_15","first-page":"101589","article-title":"Effect of cocoa powder on the physicochemical, microbial, and sensory properties of synbiotic freeze-dried yogurt","volume":"19","author":"Suriwong","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"253","DOI":"10.1039\/D4FB00227J","article-title":"Efficient freeze-drying of foamed strawberry puree: A study on drying kinetics and physicochemical properties\u2020","volume":"3","author":"Zhou","year":"2024","journal-title":"Sustain. Food Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"102096","DOI":"10.1016\/j.fochx.2024.102096","article-title":"Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic","volume":"25","author":"Pacal","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Hedegaard, R.V., and Skibsted, L.H. (2023). Shelf-life of food powders. Handbook of Food Powders: Chemistry and Technology, Woodhead Publishing. [2nd ed.].","DOI":"10.1016\/B978-0-323-98820-9.00013-2"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Fikry, M., Al-Ghamdi, S., Alfaifi, B., Ibrahim, M.N., Alqahtani, N., Umar, M., and Assatarakul, K. (2025). Mathematical modeling of sorption isotherms and the thermodynamic properties of vacuum-dried and freeze-dried Barhi dates. Sci. Rep., 15.","DOI":"10.1038\/s41598-025-01935-x"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"2324","DOI":"10.3168\/jds.2024-25508","article-title":"Refractance window drying: A new approach for producing high-quality powdered dairy products","volume":"108","author":"Herrera","year":"2025","journal-title":"J. Dairy Sci."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Kaveh, M., Zomorodi, S., Mariusz, S., and Dziwulska-Hunek, A. (2024). Determination of Drying Characteristics and Physicochemical Properties of Mint (Mentha spicata L.) Leaves Dried in Refractance Window. Foods, 13.","DOI":"10.3390\/foods13182867"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Largo-Avila, E., Rico-Rodr\u00edguez, F., Pe\u00f1aloza-Figueroa, J.K., and L\u00f3pez-Padilla, A. (2024). Effect of Refractance WindowTM and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1307423"},{"key":"ref_23","first-page":"1689","article-title":"Journal of Food Science and Technology","volume":"53","author":"Ebrahimi","year":"2019","journal-title":"J. Chem. Inf. Model."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"102588","DOI":"10.1016\/j.jspr.2025.102588","article-title":"AI-driven grain storage solutions: Exploring current technologies, applications, and future trends","volume":"111","author":"Anukiruthika","year":"2025","journal-title":"J. Stored Prod. Res."},{"key":"ref_25","first-page":"547","article-title":"Fuzzy logic classification of mature tomatoes based on physical properties fusion","volume":"9","author":"Nassiri","year":"2022","journal-title":"Inf. Process. Agric."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"100568","DOI":"10.1016\/j.foohum.2025.100568","article-title":"Debittered tilapia protein hydrolysate incorporated functionalized nutrition bar: Application of fuzzy modeling for sensory analysis","volume":"4","author":"Asharaf","year":"2025","journal-title":"Food Humanit."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Daulay, A.S., Taufik, M., Syahputra, R.A. (2019, January 18\u201319). Effect of Particle Size on Fresh Turmeric (Curcuma longa L.) and Simplicia Toward Content of Curcumin Compound. Proceedings of the AISTSSE 2018, Medan, Indonesia.","DOI":"10.4108\/eai.18-10-2018.2287374"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"537","DOI":"10.1016\/j.foodchem.2010.11.039","article-title":"Iron fortification of finger millet (Eleucine coracana) flour with EDTA and folic acid as co-fortificants","volume":"126","author":"Tripathi","year":"2011","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1177\/156482651103200102","article-title":"Shelf stability, sensory qualities, and bioavailability of iron-fortified Nepalese curry powder","volume":"32","author":"Karn","year":"2011","journal-title":"Food Nutr. Bull."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"370","DOI":"10.3390\/nu3030370","article-title":"Folic acid food fortification-its history, effect, concerns, and future directions","volume":"3","author":"Crider","year":"2011","journal-title":"Nutrients"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"2499","DOI":"10.1111\/1750-3841.14730","article-title":"Technology for Triple Fortification of Salt with Folic Acid, Iron, and Iodine","volume":"84","author":"Modupe","year":"2019","journal-title":"J. Food Sci."},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Cremonini, E., Iglesias, D.E., Kang, J., Lombardo, G.E., Mostofinejad, Z., Wang, Z., Zhu, W., and Oteiza, P.I. (2020). (\u2212)-Epicatechin and the comorbidities of obesity. Arch. Biochem. Biophys., 690.","DOI":"10.1016\/j.abb.2020.108505"},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"569","DOI":"10.1016\/j.jfoodeng.2004.02.022","article-title":"Storage stability of mango soy fortified yoghurt powder in two different packaging materials: HDPP and ALP","volume":"65","author":"Kumar","year":"2004","journal-title":"J. Food Eng."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"443","DOI":"10.1111\/1750-3841.15587","article-title":"Process and product characteristics of refractance window dried Curcuma longa","volume":"86","author":"Talukdar","year":"2021","journal-title":"J. Food Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1016\/j.foodchem.2016.12.028","article-title":"Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours","volume":"224","author":"Chen","year":"2017","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"1463","DOI":"10.1080\/07373937.2014.989327","article-title":"Production of Tomato Powder by Refractance Window Drying","volume":"33","author":"Castoldi","year":"2015","journal-title":"Dry. Technol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"124982","DOI":"10.1016\/j.foodchem.2019.124982","article-title":"Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch","volume":"298","year":"2019","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"100761","DOI":"10.1016\/j.ijgfs.2023.100761","article-title":"Efficacy of score deviation method as a novel sensory evaluation technique for the identification of optimal mixed vegetable soup formulations","volume":"33","author":"Akasapu","year":"2023","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/0950-3293(93)90314-V","article-title":"The role of sensory evaluation in the food industry","volume":"4","author":"Sidel","year":"1993","journal-title":"Food Qual. Prefer."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"99","DOI":"10.1016\/j.apcbee.2014.03.008","article-title":"Phenolics, Flavonoids and Antioxidant Activity of Vegetables as Thai Side Dish","volume":"8","author":"Tharasena","year":"2014","journal-title":"APCBEE Procedia"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"251","DOI":"10.1016\/j.proche.2015.12.048","article-title":"Ultrasound Assisted Extraction of Bitter Gourd Fruit (Momordica charantia) and Vacuum Evaporation to Concentrate the Extract","volume":"16","author":"Sutanto","year":"2015","journal-title":"Procedia Chem."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1016\/j.jfoodeng.2004.02.031","article-title":"Spray drying of tomato pulp in dehumidified air: II. The effect on powder properties","volume":"66","author":"Goula","year":"2005","journal-title":"J. Food Eng."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"4139","DOI":"10.1007\/s13197-018-3340-6","article-title":"Thermodynamics of sorption isotherms and storage stability of spray dried sweetened yoghurt powder","volume":"55","author":"Seth","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"e14204","DOI":"10.1111\/jfpe.14204","article-title":"Shelf-life prediction of milk-millet powders","volume":"46","author":"Pasagadi","year":"2022","journal-title":"J. Food Process Eng."},{"key":"ref_45","first-page":"354","article-title":"Sensory Descriptive Evaluation of Food Products: A Review","volume":"2","year":"2019","journal-title":"J. Food Sci. Nutr. Res."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"2140","DOI":"10.22271\/chemi.2020.v8.i5ac.10624","article-title":"Sensory evaluation of herbal milk fortified with Aloe vera (Aloe barbadensis Miller) and Tulsi (Ocimum sanctum)","volume":"8","author":"Hingne","year":"2020","journal-title":"Int. J. Chem. Stud."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Misra, S., Kumar, S., and Mishra, H.N. (2025). Agricultural and Food Engineering Department, of Process Parameters for Development of Probiotic-GABA Enriched Nutri Bar by Response Surface Methodology (RSM) and Modelling Using Artificial Neural Networks (ANNs): Characterization and Sensory Evaluation by Fuzzy Logic Analysis. Probiotics Antimicrob. Proteins.","DOI":"10.1007\/s12602-025-10570-x"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"3300","DOI":"10.3168\/jds.2024-26023","article-title":"Effects of clove (Syzygium aromaticum) extract on antibacterial activity, phytochemical properties, and storage quality of flavored milk beverages","volume":"108","author":"Bikheet","year":"2025","journal-title":"J. Dairy Sci."},{"key":"ref_49","first-page":"101581","article-title":"Assessment of nutritional, antioxidant, physicochemical, and storage stability of carrot powder supplemented goat milk yogurt","volume":"19","author":"Hafeez","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"e13259","DOI":"10.1111\/jfpe.13259","article-title":"Shelf-life study of spray-dried groundnut milk powder","volume":"43","author":"Saha","year":"2020","journal-title":"J. Food Process Eng."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.foodres.2018.06.023","article-title":"Suitability of kefir powder production using spray drying","volume":"112","author":"Teijeiro","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Flamminii, F., D\u2019Alessio, G., Chiarini, M., Di Michele, A., De Bruno, A., Mastrocola, D., and Di Mattia, C.D. (2025). Valorization of Onion By-Products Bioactive Compounds by Spray Drying Encapsulation Technique. Foods, 14.","DOI":"10.3390\/foods14030425"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1016\/j.powtec.2017.02.024","article-title":"A review of bulk powder caking","volume":"313","author":"Zafar","year":"2017","journal-title":"Powder Technol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"108750","DOI":"10.1016\/j.foodres.2019.108750","article-title":"Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying","volume":"128","author":"Tavares","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"1992","DOI":"10.1007\/s11694-025-03095-y","article-title":"Morphological, phytochemical, techno-functional characterization and antimicrobial potential of Bauhinia variegata L. flower and bud powder for various food applications","volume":"19","author":"Dip","year":"2025","journal-title":"J. Food Meas. Charact."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.indcrop.2012.11.032","article-title":"Storage stability test of apple peel powder using two packaging materials: High-density polyethylene and metalized films of high barrier","volume":"45","author":"Lutz","year":"2013","journal-title":"Ind. Crops Prod."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"712","DOI":"10.1016\/j.foodchem.2015.09.103","article-title":"Compositional and functional dynamics of dried papaya as affected by storage time and packaging material","volume":"196","author":"Udomkun","year":"2016","journal-title":"Food Chem."},{"key":"ref_58","first-page":"602136","article-title":"Storage effect on phenols and on the antioxidant activity of extracts from anemopsis californica and inhibition of elastase enzyme","volume":"2015","author":"Zurita","year":"2015","journal-title":"J. Chem."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"1859","DOI":"10.1007\/s11746-013-2333-x","article-title":"Quality Changes and Antioxidant Properties of Microencapsulated Kenaf (Hibiscus cannabinus L.) Seed Oil during Accelerated Storage","volume":"90","author":"Razmkhah","year":"2013","journal-title":"JAOCS J. Am. Oil Chem. Soc."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"39","DOI":"10.2298\/FUPCT1501039M","article-title":"The effect of storage temperature and thermal processing on catechins, procyanidins and total flavonoid stability in commercially available cocoa powders","volume":"13","author":"Mrmosanin","year":"2015","journal-title":"Facta Univ.\u2014Ser. Phys. Chem. Technol."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"117798","DOI":"10.1016\/j.lwt.2025.117798","article-title":"Storage quality and antioxidant properties of yogurt fortified with highly bioavailable formula of curcumin","volume":"223","author":"Mykhalevych","year":"2025","journal-title":"LWT"},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1016\/j.jfoodeng.2008.05.023","article-title":"Storage stability of jackfruit (Artocarpus heterophyllus) powder packaged in aluminium laminated polyethylene and metallized co-extruded biaxially oriented polypropylene during storage","volume":"89","author":"Pua","year":"2008","journal-title":"J. Food Eng."},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Vega-Castro, O., Diego, V.M., Santiago, C.T., Laura, V.M., Valentina, V.A., Daniel, H.G., and Faver, G.N. (2025). Exploring the Potential of Spray-Dried Blackberry Powder Enriched with Zinc and Folic Acid as a Nutritional Alternative for Children and Pregnant Women. Food Biophys., 20.","DOI":"10.1007\/s11483-024-09892-0"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"12685","DOI":"10.1080\/10408398.2023.2256004","article-title":"Recent advances in iron encapsulation and its application in food fortification","volume":"64","author":"Dehnad","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"86","DOI":"10.1016\/j.powtec.2013.01.055","article-title":"Effect of packaging material on storage ability of mango milk powder and the quality of reconstituted mango milk drink","volume":"239","author":"Chauhan","year":"2013","journal-title":"Powder Technol."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"110169","DOI":"10.1016\/j.foodhyd.2024.110169","article-title":"Swelling of food powders: Kinetics measurement and quantification using NMR relaxometry","volume":"155","author":"Teichmann","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1039\/D3FO04216B","article-title":"Ingredients, structure and reconstitution properties of instant powder foods and the potential for healthy product development: A comprehensive review","volume":"15","author":"Ren","year":"2023","journal-title":"Food Funct."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"100386","DOI":"10.1016\/j.afres.2023.100386","article-title":"Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties","volume":"4","author":"Rahman","year":"2024","journal-title":"Appl. Food Res."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/17\/2948\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T18:35:18Z","timestamp":1760034918000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/14\/17\/2948"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,8,24]]},"references-count":68,"journal-issue":{"issue":"17","published-online":{"date-parts":[[2025,9]]}},"alternative-id":["foods14172948"],"URL":"https:\/\/doi.org\/10.3390\/foods14172948","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,8,24]]}}}