Journal of Food Processing and Preservation最新文献

The study aimed to enhance the shelf life of fresh-cut strawberries and dragon fruits by understanding their respiration behavior under modified atmosphere packaging (MAP) conditions, an essential factor in improving fruit preservation. Using a closed system at 4 ± 0.5^°C, we examined the respiration dynamics of these fruits and developed a mathematical model based on the Michaelis–Menten enzymatic kinetics to predict their respiration rates. The findings revealed that fresh-cut strawberries exhibited higher maximum respiration rates (V_m) than dragon fruit, with the fermentation threshold occurring at 51 h for strawberries and 156 h for dragon fruit. Specifically, the critical O₂ and CO₂ concentrations for strawberries were 2.89% O₂ and 13.91% CO₂, while for dragon fruits, they were 5.22% O₂ and 11.01% CO₂. This study is novel in its use of uncompetitive inhibition enzyme kinetics to model gas concentration effects and provide new insights into the respiration characteristics of fresh-cut strawberries and dragon fruits under storage. The results offer a theoretical foundation for optimizing MAP conditions, thus improving storage strategies, enhancing fruit quality, and extending shelf life. The findings also pave the way for broader applications in the food industry, potentially benefiting other fresh-cut fruits and guiding future research on MAP development for better preservation.

Synthetic compounds that are commonly employed to hinder lipid oxidation in high-fat foods have been linked to numerous detrimental health effects. The use of plant extracts that exhibit antioxidant activity is preferred and deemed natural. The current study is aimed to evaluate the phytochemical quality (total flavonoid content (TFC) and total phenolic content (TPC)) and antioxidant activity (FRAP and ABTS) of aqueous reconstituted Solanum retroflexum methanolic leaf extracts. Thereafter, the phenolic profile was analyzed with high-performance liquid chromatography (HPLC), followed by the determination of the antioxidative effects of the S. retroflexum leaf extracts in salad dressing. The TFC and TPC of the S. retroflexum leaf extracts were 575.35 mg quercetin equivalents/g (dw) and 130.00 mg gallic acid equivalents/g (dw), respectively. The antioxidant activity was 1054.39 μM Trolox equivalents/g (dw) (ABTS) and 176.77 μM Fe equivalents/g (dw) (FRAP). Phenolic compounds identified with HPLC included protocatechuate, ellagic acid, and 4-hydroxycinnamic acid. All the extracts of S. retroflexum retarded hydrolysis of fat in salad dressing under accelerated Schaal oven test conditions, that is, as effective as butylated hydroxy anisole. In addition, S. retroflexum leaf extracts, when present at 300 mg/mL, slightly delayed peroxide formation in salad dressing perhaps owing to their high polar plant phenolic concentration. The outcomes of this research point out that S. retroflexum leaf extracts show potential as natural sources of antioxidants in high-fat foods like salad dressing emulsions. Further studies must determine how incorporation of the leaf extracts influences the sensory quality of the salad dressing.

Haskap (Lonicera carulea L.) has been widely used in medicine because of its health benefits to humans. Contrarily, despite growing interest in fermentative applications, haskap wine studies are extremely limited. Due to the high pigmentation of haskap juice, a fermentation experiment with different prefermentative juice dilutions was conducted to discover the influence of dilution on haskap wine fermentation and final wines. Four treatments, including 1:1, 1:2, 1:4, and 1:5 juice-to-water ratios, were applied in this research. The results indicated that water quantities for dilution may influence the fermentation completion rate. Concerning final wines, the 1:1 dilution ratio had significantly lower pH and lower ethanol but higher acidity and glycerol compared to the other three treatments. With increasing dilution, the final wine color variation increased relative to the initial must color. Antioxidant activities in the final wines were all reduced compared with the corresponding initial must metrics. The total phenolic profiles indicated dilution largely influenced total anthocyanins followed by total flavonols while having limited influence on the total hydroxycinnamates and total flavanols in haskap wines. With anthocyanin compounds as the main coloring components detected in haskap wines, future research may focus on haskap nutrients and quality maintenance during primary fermentation and throughout aging processes. This work pioneered haskap wine fermentation with different juice materials. Continued work with additional optimization strategies may help fine-tune the fermentation procedures for haskap fruit applications.

Gastrodia elata is not only a traditional Chinese medicine but also a food raw material. Gastrodia is very perishable, and its effective constituents decrease significantly. N-Acetyl-5-methoxytryptamine (melatonin) is widely used in the preservation of various fruits and vegetables after harvest. In this study, the optimal melatonin treatment concentration and duration (0.2 mM MT immersed for 3 min) were determined to effectively delay the weight loss rate, decay rate, and disease severity index of Gastrodia. Immersion of Gastrodia tubers with 0.2 mM MT for 3 min could delay the degradation of gastrodin (GAS), 4-hydroxybenzyl alcohol (4-HBA), balisside A (PA), balisside B (PB), balisside C (PC), and Gastrodia polysaccharide (GEF) during storage. This method can inhibit hydrogen peroxide (H₂O₂), superoxide anion (O₂•^-), and malondialdehyde (MDA); improve the radical clearance of (O₂•^-, OH•, and DPPH) during storage; and enhance the activities of key enzymes in the ascorbic acid–glutathione (AsA-GSH) cycle, leading to improved regeneration of ascorbic acid (AsA) and glutathione (GSH). Melatonin treatment also increased the activities of antioxidant enzymes, such as catalase (CAT) and superoxide dismutase (SOD); decreased the activity of peroxidase (POD); and enhanced the scavenging ability of reactive oxygen species (ROS). In addition, exogenous melatonin treatment increased endogenous melatonin content, thereby regulating the aging process of Gastrodia.

Cordyceps militaris has been regarded as a functional and supplementary food for several years, with its active components receiving significant attention in recent studies for their health-promoting properties. Drying technology, a common method applied numerous times to Cordyceps militaris, helps extend its shelf life and preserve its nutrients. In this study, the physicochemical characteristics and antioxidant activities of Cordyceps militaris and the effects of sun drying (SD), freeze-drying (FD), hot air drying (HD), microwave drying (MD) (400 and 600 W), vacuum drying (VD), and heat pump drying (HPD) (40°C and 50°C) were investigated. FD and VD were most effective in preserving the color of Cordyceps militaris, with FD achieving the lowest moisture content and water activity, while HPD at 50°C resulted in the highest levels of both. In terms of bioactive compounds, FD produced the highest cordycepin content, SD yielded the highest adenosine content, and HD and VD maintained the highest levels of total phenolics. Additionally, FD was most effective in retaining flavonoids and carotenoids. For antioxidant activity, HD and VD led to the highest antioxidant levels in Cordyceps militaris.

The Mae Wang Lao Community Enterprise Group has been growing chrysanthemums flowers on 9.5 rai of land and was ready to sell the dried yellow chrysanthemum flowers for $8.33/kg. This was not sufficient to provide an acceptable income for farmers to enjoy a reasonable livelihood. Therefore, the Innovation and Technology Transfer Project on the processing of dried yellow chrysanthemum flowers was initiated to improve production potential. The Sa-Ngo Royal Project Development Center initiated the project in response to the policy for the utilization of Thailand Research. This has provided an effective means of technology transfer related to drying and equipment for flower tea to the Mae Wang Lao Enterprise Group, assisted by the Sa-Ngo Royal Project Development Center with respect to the enhancement of production capabilities. An installed dryer at the Mae Wang Lao Enterprise Group processing facility will help promote drying technology to farmers. The study results showed that farmers can effectively make use of information from this technology transfer. The results showed that farmers were able to put into practice the transfer of technology knowledge when drying yellow chrysanthemum flowers at a temperature of 70°C. The analysis of the quality of dried chrysanthemum flowers of the farmers group showed a final moisture content of 8% w.b. In addition, they were able to maintain the quality of biological matter and the ability to resist free radicals, equivalent to the samples of the Sa-Ngo Royal Project Development Center. In the case of the tea variety that was dried under standard methods from the Sa-Ngo Royal Project Development Center, its total phenolic content and antioxidant activity proved to be the same as the processed one. Another positive result pertained to the sale of the products of the group. With this kind of project implementation, the farmer income improved by 161.94% compared to the production season of 2022.

Astaxanthin is a potent antioxidant that offers several health benefits. However, its sensitivity to light has limited its application in the food industry. In this study, astaxanthin was extracted from the freeze-dried biomass of Haematococcus pluvialis. Chromatographic analysis revealed that astaxanthins exist as a mixture of free, monoesters, and diesters of astaxanthin in the biomass. A total astaxanthin content of 168 mg/g of freeze-dried biomass was obtained. The extract was incorporated in different food matrix systems to identify the most suitable form for food formulations. Astaxanthin showed the best stability during storage when incorporated into nonacidified milk. Similarly, it exhibited better stability when incorporated into strong gels. Specifically, when 0.1 mg/g was incorporated in food gels of different strengths, 0.07 mg/g of astaxanthin was detected after 96 h of storage in the strong gel, compared to only 0.058 mg/g in the weaker gel. Moreover, thermal stability was evident during heat treatments encountered in food processing, such as pasteurization (65°C for 30 min and 72°C for 15), ensuring that the extract or the biomass can be incorporated into food formulations that require brief exposure to thermal energy without losing its health benefit. Finally, incorporation into an emulsion system stabilized with three cycles of sonication retained the DPPH activity, likely due to the better physical stability achieved with smaller emulsion droplets obtained during higher cycles of sonication. Incorporating astaxanthin into emulsion systems, less acidic environment and stronger gel systems could be a better strategy for the development of functional dairy products.

In this study, we investigate the effect of different enzyme/substrate (E/S) ratios on the antioxidant and antibacterial properties of protein hydrolysates from two unexplored red macroalgae, namely, Sphaerococcus coronopifolius (SCPH) and Gelidium spinosum (GSPH). Antioxidant properties were evaluated using DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability, and total equivalent antioxidant capacity. On the other hand, antibacterial activities were evaluated using agar diffusion and minimum inhibitory concentration (MIC) methods against six bacterial strains (Listeria monocytogenes, Staphylococcus aureus, Kocuria rhizophila, Micrococcus luteus, Escherichia coli, and Salmonella newport). The biopreservative effect of SCPH and GSPH on minced meat quality during 11 days of storage at 4°C was also studied focusing on lipid oxidation status and microbial growth. Both protein hydrolysates have considerable antioxidant activities whatever the E/S ratio used, in terms of scavenging DPPH radical (IC₅₀ ranging from 0.12 to 3.22 mg/mL) and metal chelating activity (IC₅₀ ranging from 0.15 to 2.24 mg/mL). At 5 mg/mL, the reducing power of SCPH and GSPH varied from 1.16 to 2.87. Moreover, SCPH and GSPH exhibited strong antibacterial activity against all tested bacteria, with MIC values ranging from 1.56 to 25 mg/mL. In addition, the incorporation of SCPH and GSPH into minced beef meat significantly (p < 0.05) inhibited lipid peroxidation and microbial growth during 11 days of storage at 4°C. At the end of the storage period, the TBARS values measured in the groups treated with 1% (w/w) SCPH and GSPH were significantly reduced to 1.36 ± 0.003 and 1.34 ± 0.01 mg MDA/kg meat, respectively. Overall, the results showed that the addition of both protein hydrolysates has a positive effect on meat quality and suggest that SCPH and GSPH can serve as effective natural additives, enhancing the biopreservation and shelf life of refrigerated minced beef.

The incorporation of chemical preservatives, including nitrite, in food and meat products poses a risk to consumer health. Consequently, there has been a significant push in recent years to minimize the reliance on chemical preservatives and to encourage the adoption of natural alternatives. This research examined the effectiveness of corn husk extract (CHE) nanoencapsulated in basil seed gum (BSG) and combined with sesame protein isolate (SPI) as natural preservatives in hamburgers, analyzing their antioxidant and antimicrobial properties over various storage durations in refrigeration. The extract contained phenolic and flavonoid compounds quantified at 1531.23 mg gallic acid per 100 g dry weight and 4.1047 quercetin equivalents per gram. Also, the amount of antioxidant properties of the extract was 68 free radical scavenging activity (DPPH) (percent) and 189.99 μmol Fe⁺²/g(FRAP). After the process parameters have been optimized to decide on, the emulsions were then produced using the best conditions The results of the analysis showed that nanoemulsions encapsulated in the BSG wall material had the smallest particle size (504.61 nm). The value of zeta potential increased (+53.42) and reached its highest value in the use of composite wall materials. The stability of the nanoemulsions decreased with increasing storage time. However, the highest stability of 94.25% on the first day was obtained for the extract that was nanoencapsulated in the composite emulsifier. The tests of peroxide number, TBARS, TVN, release of phenolic compounds, total count in the meat product, and particle size and zeta potential in the emulsions were performed at intervals. The results showed that CHE encapsulated in BSG and SPI was more efficient in delaying the rate of chemical and microbial reactions.

Bread is a commodity consumed by people all around the world. However, the prevalence of celiac disease and other gluten-related disorders, such as gluten intolerance, prevented these people from consuming bread and other gluten-containing foods. In this study, two gluten-free (GF) double-layer pita breads were developed containing tapioca flour and chickpea flour, respectively. Both of these breads are made from a base, free from allergens and synthetic additives, consisting of rice flour, cornstarch, guar gum, psyllium husk, yeast, sugar, and salt. The physicochemical properties, nutritional content, shelf-life, and acceptability of the formulated breads in addition to that of an industrial GF mix, used as control, were determined. The chickpea-based bread showed to have the highest moisture content (38.2%) but had a low rollability score and was the fastest to spoil. However, it showed more acceptability compared to the tapioca-based bread and had the lowest fat content (0.71%) and significant highest values for protein (5.51%) and fiber content (4.46%). The tapioca-based bread had higher rollability scores than the control bread with fat and fiber contents of 1.38%, and 2.19%, respectively. All of the tested samples showed decrease in moisture after 5 days of baking and a slight increase in yeast and molds, emphasizing the need for the GF breads to be consumed fresh or frozen for later consumption. All samples tested were below 20 ppm of gluten, making them safe for individuals with celiac disease. Chickpea and tapioca GF breads show a significantly lower caloric content (275 and 280 Kcal/100 g) compared to the control (370 Kcal/100 g). Moreover, the formulated GF double-layer breads, made from natural raw material, present a potential substitute option for individuals seeking products without wheat or other gluten-containing cereals and create avenues for the development of various GF products.