Journal of Food Processing and Preservation最新文献

Many studies have been carried out on the antioxidant effects of medicinal plants in edible oils. One of those plants is turmeric, which, due to its biological and antioxidant compounds such as curcuminoids, has a strong antioxidant effect and prevents oxidation of unsaturated fatty acids (FAs). In this study, turmeric at different levels (5% and 10% w/w) was used to increase the oxidative stability of the milk thistle (Silybum marianum L.) seed oil (MTSO). Additionally, to improve the performance of turmeric, cold plasma (CP) treatment was used at different durations (5 and 10 min). The effect of turmeric on the quality parameters of MTSO was investigated during different storage times (1, 30, and 60 days). The results indicated that the addition of turmeric treated with CP significantly (p < 0.05) decreased the acidity value (AV) (1.00–0.62 mg NaOH/g oil) and the peroxide value (PV) (4.47–3.65 mEq O₂/kg oil) and also increased the total phenolic content (1003.23–1116.90 mg/GAE/100 g oil), antioxidant activity, α-tocopherol, and finally the oxidative stability compared to the control sample and oil containing untreated turmeric. Furthermore, gas chromatography (GC) analysis of the oil sample of the FA profile containing CP-treated turmeric revealed the higher ratio of unsaturated FAs (i.e., linoleic and arachidonic acid) and lower saturated FA content (palmitic and stearic acid) compared to oil samples containing untreated turmeric. To conclude, CP treatment increased turmeric performance and improved the quality characteristics of MTSO.

Today, producing fruit or vegetable cubes with high solubility and dispersibility can attract consumers’ attention, diminish agricultural waste, and raise people’s access to important nutritional sources. In recent years, it seems that cube-making preserves the appearance and marketability of food. In this study, the physicochemical properties of foam-mat-dried spinach powders with thicknesses of 3 and 5 mm produced at 40°C, 50°C, 60°C, and 70°C were investigated. The resulting powder was used to produce spinach cubes. The physicochemical properties of the powders were evaluated. With an increase in foam thickness, the water activity, moisture content, dissolution time, particle size, density, and porosity increased, whereas the hygroscopicity and glass transition temperature decreased. The lowest chlorophyll content (0.166 mg/g spinach) was observed in samples dried at 70°C and 5 mm. The samples dried at 70°C and 3 mm had the highest L^∗ and higher stability (lower moisture content and water activity and higher Tg). The Heckel equation showed that the highest k value was related to the spinach powder produced at 70°C and 5 mm. The cubes with the greatest heights, the highest chlorophyll content (0.245 mg/g spinach), and the lowest dissolution time were obtained from powders produced at 40°C and 3 mm. The cube of the powder produced at 70°C and 5 mm had the longest dissolution time. All cubes had a non-Fickian release in both dissolution media. The product of this research is dried spinach powder and its cubes. This product provides easy access to the valuable nutritional compounds of spinach in all conditions. This product is used as an additive in soup. It can also be used with yogurt and smoothies.

In recent years, the quality of rice wine has been greatly improved by multibacterial fermentation. In this study, Saccharomycopsis fibuligera (Sf) was selected as the experimental material to perform intensive fermentation of northeastern round glutinous rice (Db) and Yunzihong No. 23 (Zh). Anqi rice wine koji (Rl) served as the fermenting agent. The differences in the quality of rice wine before and after the addition of snap capsule-covering yeast were compared by determining the dynamic changes in the physicochemical properties, amino acids, and flavour-related compounds during rice wine fermentation. The results showed that adding Sf significantly (p < 0.05) increased the contents of alcohol, organic acids, and amino acids and imparted a new characteristic flavour to rice wine, resulting in more intense caramel and vinegar flavours. Overall, these results offer baseline information for using Sf in rice wine fermentation.

The objective of this study was to enumerate and identify Lactobacillus spp. and Bifidobacterium spp. from 70 samples of commercial dairy probiotic products and assess the antibiotic resistance profile of these probiotic cultures. Viable Lactobacillus spp. and Bifidobacterium spp. were not detected in 13 of 70 probiotic dairy products. Fifty-six products with specific claims of viable bacteria met or exceeded their label claim. Only one of the tested products had a lower number of viable bacteria than stated on the label. Based on the label claims, 11 samples explicitly indicated the presence of monoculture Bifidobacterium spp. strains. Meanwhile, 36 samples were labelled as containing a combination of Lactobacillus spp. and Bifidobacterium spp. species. However, 23 samples did not provide detailed information about the specific probiotic species present. The disc diffusion method was used for determining antibiotic resistance. High levels of resistance to methicillin (100%), vancomycin (95.3%), and cefoxitin (90.7%) were observed in Lactobacillus spp. strains. Bifidobacterium spp. strains were determined to have high frequencies of resistance to cefoxitin (100%), vancomycin (100%), and methicillin (95.6%). Finally, MDR rates were found to be 100% in Bifidobacterium and 95.3% in Lactobacillus species. Antibiotic resistance should be regarded as a significant part of the safety assessment of probiotics. Novel approaches will be essential for addressing MDR bacteria.

The effects of feed moisture content of 23% and 27%; die temperature of 120°C, 145°C, and 170°C; whole oat flour (WOF); and broken rice flour (BRF) at different ratios of 25:75, 50:50, and 75:25 were studied on functional and technological properties of the extrudates. Results showed that EI, hardness, porosity, and WAI were negatively affected by increasing WOF content, while this trend had a positive effect on WSI. Higher temperature resulted in higher WAI and WSI, but EI and hardness did not change with the amount of thermal treatment. Increasing the feed moisture content had a significant effect on elevating BD, hardness, and WAI and decreasing EI, porosity, and WSI. The FTIR spectrum demonstrated that the chemical groups of the textured samples from WOF and BRF did not change after extrusion. Simultaneous increase of WOF and the die temperature could noticeably change the morphology and crystallinity of the products. The optimized grain-based instant powder in terms of functional properties such as good flowability and lower cohesiveness was determined at WOF 25:75 BRF blend, 170°C, and 27% moisture content. Our results demonstrate an innovative approach for the use of WOF in combination with BRF in the production of nutritious instant powder by extrusion.

In this study, the effect of the use of Penicillium nalgiovense (M600) or Penicillium nalgiovense + Geotrichum candidum (M800) on the physicochemical, microbiological, and flavor substances taking place during the manufacture of Mianning ham, a traditional Chinese ham, was studied. Three groups of hams were created and analysed during the manufacturing process (samples were taken and analysed at 30, 90, 150, and 210 days). At the end of fermentation, a total of 178 flavor substances were identified in the three groups of fermented hams, including 30 aldehydes, 29 alcohols, 14 ketones, 23 esters, 14 acids, 53 hydrocarbons, and 15 other substances. Compared with the control group, aldehydes, esters, and hydrocarbons were significantly increased (p < 0.05), acids were significantly decreased (p < 0.05), and ketones were not significantly changed in the M600 and M800 groups. The control group had the greatest bacterial and fungal abundance at the end of fermentation, with a higher degree of uniformity in fungal composition. M800 group had the highest degree of uniformity in bacterial and fungal composition. In this study, the microbial community changes and volatile flavor substances during the fermentation of Mianning ham were investigated, and the key microorganisms in the fermentation process were analysed. The results of this study indicate that the addition of Penicillium nalgiovense and Geotrichum candidum is an effective strategy to improve ham flavor and enhance ham quality. The results of the study provided a basis for the industrial production of Mianning ham.

Alcoholic beverages are widely consumed around the world. However, excessive alcohol consumption is harmful to human health, which can cause a series of health problems. Herbals with antioxidant activity as antialcoholic agents have a long history in Asia. In this study, we made a Noni complex beverage (NCB) using Noni and nine other plant materials, which has a potential antialcoholic effect. The total flavonoid content (TFC) and total phenolic content (TPC) were analyzed, and then the antioxidant activities in vitro and antialcoholic effects in vivo were assessed. The results showed that NCB contains TFC of 0.543 ± 0.001 mg/mL and TPC of 1.685 ± 0.029 mg/mL, with significant antioxidant activity in vitro. Furthermore, NCB also showed a good antialcoholic effect in mice. Whether before or after alcohol intake, the consumption of NCB could significantly extend the drunken latency time, shorten the sobriety time, and decrease the blood alcohol concentration compared with the model group. Analysis of the antialcoholic mechanism demonstrated that NCB can remarkably increase the activity of superoxide dismutase, improve glutathione level, and reduce malondialdehyde content, thereby combating oxidative stress caused by alcohol, maintaining the stability of the intracellular antioxidant defense system, and alleviating liver damage; In addition, NCB can upregulate the activities of alcohol dehydrogenase and acetaldehyde dehydrogenase and accelerate alcohol metabolism, thus decreasing the blood alcohol concentration, shortening the sobriety time, and lowering the risk of liver damage caused by alcohol. Taken together, NCB has the potential to be developed as an important natural antialcoholic functional beverage.

The present investigation was conducted to analyze the impact of the gamma irradiation dose on the microbiological, structural, and functional properties of buckwheat, cowpea, oat, and brown rice flour. The results showed that as the irradiation dose increased, there was a significant reduction in the total bacterial count (TBC) and the total yeast and mold count (TYMC). Specifically, a decrease of 60.67% was observed in TBC and 63.49% in TYMC compared to unirradiated samples, even at a dose of 5 kGy. In addition, there was a significant increase in the total phenolic content of all flour samples (8% for cowpea to 56.48% for buckwheat) after exposure to irradiation. In particular, buckwheat flour exhibited the highest DPPH inhibition capacity of 79.80% when irradiated at 15 kGy, outperforming the other flour samples. However, the FTIR spectra remained unchanged. The application of irradiation to cereals and legumes has recently been recognized as an innovative method to address the issues caused by insects and pests. Gamma irradiation can be applied to the product after packaging, reducing the risk of cross-contamination. Additionally, this technique is nonthermal and does not leave any residues. The dietary value, sensory, and other quality parameter characteristics of pseudocereals and cereal-related products can be preserved by subjecting them to controlled irradiation doses.

Bitter apricot belongs to the genus Prunus and family Rosaceae and possesses bioactive compounds including oil with medicinal potential. A study was designed to investigate the food preservation and shelf-life extension potency of bitter apricot seed kernel oil (BASKO). It was used as a coating material independently or pure oil coating (OC) and integrated with a film-forming solution (FFS) for the extension of shelf-life. It was also used in a challenge study against fungal and bacterial species. The FFS coating was found effective, as the coated apples remained relatively fresh (internally and externally), whereas the OC applied was found partially shrunk compared to the completely spoiled uncoated (control) apples, after 20 weeks of incubation with a weight loss of 35 ± 2% for uncoated, 11 ± 1% for OC, and 5 ± 1% for FFS coated. The nutritional status of the apples during shelf-life studies showed that the carbohydrates (28.16 ± 0.91 and 34.14 ± 1.04 μg/mL) and protein (3.704 ± 0.30 and 3.549 ± 0.53 μg/mL) amount decreased in both oil and FFS coated apples compared to the fresh apple samples calculated at initial stage of the experiments 39.01 ± 1.02 μg/mL (carbohydrates) and 3.34 ± 0.58 μg/mL (protein), respectively. The BASKO coating reduced the fungal (Aspergillus niger and Aspergillus flavus) and bacterial (Salmonella typhi and Escherichia coli) number during the challenge studies and prevented the spoilage of apples in the inoculated apples during the 16-week incubation. It was concluded in the study that BASKO can be used as a strong preservative for fresh fruit preservation and can be a good choice for food industry applications.

There is a lack of dietary fiber and some essential amino acids in instant noodles. Enriching this popular food with protein- and fiber-rich sources is important to improve the nutritional quality of noodles. The current study is aimed at enriching instant noodles by substituting wheat flour with lentil flour (7%–35%: L7%, L21%, and L35%), soy-protein isolate (1%–5%: S1%, S3% and S5%), egg-white protein (1–5: E1%, E3%, and E5%) and Spirulina platensis (1%–5%: S.p1%, S.p3% and S.p5%). The physicochemical, microbial, textural, and sensorial properties of noodle samples were investigated. The spatial relationship between parameters was also evaluated based on principal component analysis (PCA) to select the suitable noodle formulation. The highest protein (17.06%) and lowest carbohydrate contents (76.44%) were for L35%. The lowest (1.69%) and highest fat contents (2.04%) were for S5% and S.p5%m, respectively (p > 0.05). Energy values varied from 394.83 (E5%) to 396.37 kcal/100 g (S.p5%). There was no significant difference between the microbial quality of noodle samples (p > 0.05). The hardness of noodles with 1%–5% soy protein, 21% or more lentil flour, and 3% or more egg-white/Spirulina was higher than the control/unenriched group (p < 0.05). The color difference of E1 and E3% with the control sample was not obvious (ΔE^∗ < 3). Although all the ingredients improved the nutritional value of the noodles, the overall acceptance of samples with 3% or more of Spirulina was lower than the acceptable limit (a score of 3). According to PCA, when the nutritional value and sensory acceptance are important, the L35% may be a better choice. E1%, E3%, S1%, S5%, and L7% noodles received almost the same sensory score as the control sample, while they had more nutritional values. A combination of animal, plant, and microalgae protein sources may provide a noodle with high nutritional value, containing a wide range of essential amino acids and bioactive compounds. More research is needed to optimize such a formulation.