Journal of Food Processing and Preservation最新文献

The study analyzed changes in phenolic compounds and the total polyphenol content during peanut sauce cooking, comparing samples prepared with peanuts with and without kernel coating. The peanut sauce formulation consisted of 3.3% w/v peanut powder mixed with water, which was boiled for 2 h at around 100°C. Methanol extracts were used to assess the polyphenol content. Identification and quantification of phenolic compounds were performed using high-performance liquid chromatography (HPLC). Nine polyphenols were identified, including several phenolic acids (4-hydroxybenzoic acid, vanillic acid, p-coumaric acid, and trans-ferulic acid), flavonoids (daidzein, quercetin, genistein, and kaempferol), and one stilbene (resveratrol). The concentrations of 4-hydroxybenzoic acid, p-coumaric acid, resveratrol, daidzein, and genistein in the noncoated peanuts significantly increased from 0 to 60 min (from 70 to 120 μg/g, 20 to 30 μg/g, 5 to 10 μg/g, 30 to 60 μg/g, and 30 to 50 μg/g, respectively), followed by degradation at extended cooking up to 120 min. In conclusion, the removal of the coating resulted in a more pronounced maxima and degradation of these compounds during the cooking process. The results can be understood by applying a consecutive model describing the release of bound polyphenols and the degradation of free polyphenols during the cooking process.

Cottage cheese quality and shelf life are global challenges, but natural preservatives like mustard seed powder are used due to their antioxidant and antimicrobial properties. This study examines different percentages of mustard powder (C [0%], B₁ [0.05%], B₂ [0.1%], and B₃ [0.15%]) and storage times (T₀ [0], T₁ [4], T₂ [8], T₃ [12], and T₄ [15] days) on artisanal Ethiopian cottage cheese′s physicochemical, microbial load, and sensory analysis. The addition of mustard powder to the cheese reduced its pH from 4.46 to 3.78 but increased its fat content and titratable acidity from 0.05 to 0.46 and 0.22 to 6.25, respectively. As the finding indicated that with increasing mustard powder percentages, the total microbial count (TMC), coliform colony count (CC), and yeast and mold count (YMC) were decreased compared to the control sample up to 15 days of storage. The progressive addition of mustard powder to artisanal Ethiopian cottage cheese resulted in a reduction of sensory attributes. Therefore, this investigation suggested that adding mustard powder can be a promising natural preservative.

Grilled Balal, also known as Persian street corn, is a popular Iranian grilled food that is frequently consumed in Iran and some other Middle Eastern nations as a snack food. However, possible changes in chemistry or formation of chemical carcinogen, such as acrylamide (ACR), during the grilling of Balal can pose human health concerns. In the present study, the occurrence of ACR was determined in 40 grilled Balal samples collected from strategic places and local marketplaces in Kermanshah province, using liquid chromatography- mass spectrometry (LC-MS). Moreover, target hazard quotient (THQ) and incremental lifetime cancer risk (ILCR) were used to discover the human noncarcinogenic and carcinogenic risk of ACR via Balal consumption in the studied population using Monte Carlo simulation (MCS) technique. ACR was recognized in all of the Balal samples studied, so that the mean concentration of ACR in Balal was determined as 407 ± 34 μg/kg. Based on the performed noncarcinogenic risk assessment, the THQ value for ACR at the 95th percentile was calculated as 2.08E0, while THQ in the P (5% and 50%) were lower than the safe limit of 1. The ILCR of grilled Balal ACR also estimated for the studied population was significantly higher than the USEPA permitted ILCR value (ILCR > 1.00E-5). Therefore, significant carcinogenic risk for the studied population due to consumption of Balal was observed. Additionally, the findings of sensitivity analysis, which was done to establish the most effective parameter in raising cancer and noncancer risk, revealed that the ACR concentration parameter (83.1%) had the highest influence on enhancing sensitivity.

This study optimized thermal processing conditions for Solanum torvum fruits to simultaneously maximize nutritional enhancement and minimize antinutritional factors using response surface methodology and desirability function analysis. A central composite design evaluated nine treatment combinations across three drying temperatures (50°C–70°C) and three pretreatment methods (boiling, 3% ascorbic acid, and 5% ascorbic acid). Multiple response optimization targeted protein content, iron content, vitamin C retention, alkaloid reduction, tannin reduction, and browning index. Optimal processing conditions were identified as 68.5°C drying temperature with 2.3-min boiling pretreatment, achieving an overall desirability index of 0.847. This combination delivered iron enhancement to 68.4 mg/kg, protein content of 1.15%, 94.5% alkaloid reduction, and 68.2% tannin reduction compared to fresh samples. Principal component analysis revealed that mineral enhancement and antinutritional factor reduction explained 78.3% of processing variance. Model validation demonstrated predictive accuracy with deviations < 6% between predicted and experimental values. The optimization framework provides guidelines for S. torvum fruit processing and demonstrates multivariate optimization of competing nutritional objectives.

This study explores ultrasound as a nonthermal technology for dairy preservation, addressing consumer demand for safe, high-quality, minimally processed foods with extended shelf life. Ultrasound′s mechanism relies on acoustic cavitation, which disrupts microbial cells and inactivates enzymes, thereby enhancing product safety and preserving nutritional and sensory attributes. This review assesses ultrasound′s comparative effectiveness alongside other nonthermal techniques like high-pressure processing (HPP), pulsed electric fields (PEFs), and cold plasma. Applications in microbial inactivation, homogenization, and texture enhancement in products such as milk, yogurt, and cheese are thoroughly examined. Furthermore, the study highlights recent advancements in ultrasonic equipment, including flow-through systems and sonoprobes, optimized for dairy applications. Environmental benefits—most notably, reduced energy and water use—are also discussed in relation to sustainability goals. Potential challenges, including scalability, uniformity, and free radical formation, are discussed alongside strategies to mitigate adverse effects. Future directions suggest integration with smart sensing technologies and other nonthermal methods to enhance process control and food quality further. Ultrasound, thus, represents a viable, eco-friendly approach for improving dairy safety and quality, aligning with modern production and consumer standards.

This research explores the potential of a biopolymeric film as a colorimetric indicator to monitor pork freshness through pH changes. Jaboticaba epicarp extracts were obtained via maceration and analyzed for their total phenolic content, antioxidant activity, and total anthocyanin content. High-performance liquid chromatography (HPLC) analysis identified cyanidin-3-glucoside as the most abundant phenolic compound in the extract. Although these bioactive compounds were characterized, they were not directly related to the color shift of the indicator, which occurred mainly due to pH increase during pork storage. Biopolymeric characterization revealed that the color difference (ΔE) of the sensor was 13.40 ± 0.69, a change readily perceptible by the human eye. The incorporation of the extract into the film matrix improved several properties, including thickness, water vapor permeability, tensile strength, and elongation at break. In addition, the nitrogen compounds released during pork storage were quantified, showing a progressive increase that correlated with the observed color change of the indicator. Overall, the biopolymeric film formulated with κ-carrageenan and jaboticaba epicarp extract demonstrated enhanced functional and mechanical properties, as well as reliable colorimetric responsiveness to pH variations, supporting its potential application as a sustainable indicator for monitoring pork meat freshness.

This study was aimed at investigating the effects of whipping cream content (A), milk protein composition (B), homogenization pressure (C), and fermentation temperature (D) on sensory properties, whey separation rate, and viable cell count of non-whey-draining fresh cheese (WFC). The analytic hierarchy process (AHP), combined with response surface methodology (RSM), was explored to optimize WFC processing conditions. The results showed that the order of the effects was as follows: A > C > D > B. The identified optimal conditions were 43% whipping cream, 9% MPC SH20, 9% MPC 600A, 310 bar homogenization pressure, and 33°C fermentation, which yielded the highest overall score. WFC exhibited physicochemical parameters similar to those of traditional fresh cheese but with a higher whey/casein ratio. Over 21 days at 4°C, WFC showed increased viscosity and protein network density. A total of 40 volatile compounds were identified, with an improved variety and concentration of flavor compounds, particularly a higher abundance of acetoin, a key flavor compound, over the entire storage period. In conclusion, this study presents an innovative technique to produce high-quality WFC.

Soursop (Annona muricata L.) is a nutritious fruit with growing industrial interest, but its numerous seeds and viscous pulp challenge efficient juice extraction, leading to low yields. This study is aimed at investigating the effects of enzyme concentration (0.2%, 0.4%, and 0.6% w/w amylase–pectinase mixture) and incubation time (30, 60, and 90 min) on the yield and quality of soursop juice. A factorial completely randomized design was employed. The interaction of both factors significantly (p < 0.05) influenced all parameters. Enzymatic treatment significantly improved juice yield and quality compared with the control. The highest juice yield (88.83%), total soluble solids (15.33°Brix), titratable acidity (0.88%), and overall sensory acceptance were achieved at 0.6% enzyme concentration and 60 min incubation. The lowest pH (3.79), highest clarity, and minimal microbial counts were recorded. The study demonstrates that using a 0.6% enzyme mixture for 60 min is the optimal combination to overcome extraction challenges and produce high-quality soursop juice with maximum yield and consumer acceptability.

Drying is a critical preprocessing step for stabilizing seaweed biomass and shaping its functional quality for food, nutraceutical, and biorefinery applications. This study evaluated the drying behavior of Saccharina latissima under oven drying (OD), air drying (AD), and freeze drying (FD) by combining thin-layer kinetic modeling and the analyses of phytochemical composition and antioxidant activity. The three methods exhibited distinct drying behaviors where OD showed rapid moisture removal, reflected by the highest drying constant and effective diffusivity, driven by high vapor pressure gradients and strong internal diffusion. AD proceeded slowly under low-temperature, low-convection conditions, exhibited by its slow kinetics and lowest diffusivity. FD followed a two-stage pattern characterized by fast sublimation during primary drying and slower desorption of bound water during secondary drying. These behaviors were reflected in model performance, with the Lewis model best describing OD, the Page model for AD, and the logarithmic model for FD. These differences corresponded to distinct compositional outcomes, wherein OD yielded the highest total polyphenol and flavonoid contents and antioxidant capacity, while FD preserved moderated levels and AD yielded the lowest. This study establishes process–structure–function relationships linking drying mechanisms with bioactive compound recovery in S. latissima, providing a framework for selecting and optimizing drying strategies in seaweed processing.

Given quinoa′s high nutritional value and functional properties, this study was aimed at developing waffles with enhanced nutritional quality by substituting wheat flour with quinoa powder, while evaluating the effects on technological and sensory characteristics. This study examined the effects of replacing wheat flour with quinoa powder at levels of 0%, 50%, and 100% on the physicochemical, textural, and sensory characteristics of waffles. All properties were assessed using established standard methods. The color analysis of waffle batter revealed that lightness (L^∗) decreased significantly, while yellowness (b^∗) increased (p < 0.05). Apparent viscosity of waffle batter increased with higher quinoa substitution, while all formulations exhibited shear-thinning pseudoplastic behavior with decreasing viscosity at higher spindle speeds. Moisture content remained unaffected across formulations (p > 0.05), while ash content increased significantly from 1.82% in the control to 2.62% in the 100% quinoa sample (p < 0.05), indicating an enhancement in mineral content. The pH decreased from 6.80 in the control to 6.07 in the 100% quinoa sample, while acidity rose from 0.22% to 0.82%. Total phenolic content (TPC) and antioxidant capacity (AC) increased markedly with quinoa incorporation, with the 100% substitution sample showing the highest values. The hardness of waffles increased significantly from 0.41 N in the control to 0.62 N in the fully substituted sample. Sensory evaluation revealed that waffles with 50% substitution maintained acceptable scores for aroma and flavor, while 100% substitution led to significant reductions in appearance, flavor, texture, and overall acceptance compared to the control. Overall, partial substitution (up to 50%) yielded nutritionally enhanced waffles with acceptable technological and sensory qualities, whereas full replacement negatively affected consumer acceptability.