Journal of Food Processing and Preservation最新文献

In this study, natural extracts derived from food industry wastes were evaluated for their effectiveness against microorganisms commonly associated with wound infections (Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa, and Malassezia furfur). Extracts from orange, mango, apple, grape, and coffee peels, as well as melon seeds, exhibited no antimicrobial activity against the four tested microorganisms. Mango leaf and spent coffee grounds inhibited only S. epidermidis, while lime peel was active just against S. aureus. In contrast, guava leaf and pomegranate peel extracts showed the most promising antimicrobial effects, with activity against S. aureus, S. epidermidis, and M. furfur. Among them, pomegranate peel extract stood out, presenting the lowest MIC and MBC, which was associated with its higher TPC than the other extracts. The pomegranate peel hydroethanolic extract presented ellagic acid (13.75 ± 0.33 mg/g dry matter) as the predominant phenolic compound, which was associated with its higher antimicrobial activity. Thus, COSMO-RS was employed to screen green solvents for the enhanced extraction of ellagic acid, aiming to improve antimicrobial activity against the four microorganisms tested. The simulations enabled the screening of green extraction solvents based on the CHEM21 list, that is, ethanol, acetone, and isopropyl alcohol, along with a 20% water content (v/v) in each. The resulting extracts, acquired with acetone–water sequential extraction (PM-AC50), isopropyl alcohol 80% sequential extraction (PM-ISOT), and acetone 80% sequential extraction (PM-ACOT), presented higher antimicrobial activities, especially against P. aeruginosa and S. epidermidis, demonstrating promising potential for wound treatment. The computational predictions by COSMO-RS revealed to be a useful tool to select solvents aiming to alter the composition of extracted compounds and, consequently, the functionality of natural extracts. Consequently, this allows an alignment of environmental, technological, and economic concerns with the extraction process. Furthermore, this study evidenced pomegranate peels, an agroindustrial by-product, as a promising option for obtaining a high-value-added antimicrobial product.

Opuntia ficus-indica (prickly pear fruit, PPF) as a rich source of natural antioxidants and colorants was aimed to be extracted (PPFE) through optimization by response surface methodology and central composite design (CCD) using ultrasound-assisted extraction (UAE). The effects of independent variables including ethanol concentration (0%, 24%, 48%, 72%, and 96%), citric acid concentration (0%, 0.25%, 0.50%, 0.75%, and 1%), and ultrasound power (0, 100, 200, 300, and 400 W) were investigated. Total phenol content (TPC), total flavonoid content (TFC), total betalain content (TBC), DPPH radical scavenging activity (RSA), and ferric reducing antioxidant power (FRAP) were determined. Based on the results, higher TPC, TFC, and TBC were obtained for PPFE when higher ultrasound power (300 W) was exerted. Ethanol concentration had an inverse relation with TPC and TFC, and higher concentration led to a reduction in respective properties. Acidifying the media by citric acid positively influenced the extraction of phenolic, flavonoid, and betalain compounds. DPPH RSA was negatively affected by ethanol concentration–ultrasound power and citric acid–ultrasound power interactions. Ethanol concentration negatively influenced FRAP, as well as observed for TPC. The optimal point was obtained at an ethanol concentration of 31.50%, citric acid concentration of 0.074%, and ultrasound power of 400 W, which rendered 1.97 mg GAE/g fresh fruit, 3.75 mg quercetin/g fresh fruit, 1.05 mg/100 g fresh fruit, 55.35%, and 5.60 mg Fe²⁺/g fresh fruit for TPC, TFC, TBC, DPPH RSA, and FRAP value, respectively. Overall, PPFE can be incorporated into foods as natural antioxidants and colorants.

The aim of this work was to study the effect of an edible gellan gum–based coating with “Rossa di Tropea” onion waste extract on the quality attributes and storage stability of fresh-cut potatoes. Color; texture; enzymatic activity (polyphenol oxidase, peroxidase, and pectin methylesterase); and antioxidant properties of fresh-cut potatoes were studied during 14 days of storage at 4°C. Changes in cellular structure, starch granule distribution, and extracellular spaces were also evaluated under a transmission light microscope on the day of production and on the last day of storage. The use of the coating enriched with “Rossa di Tropea” onion waste extract preserved the main quality attributes of potatoes over time, thanks to the effective transport of bioactive compounds such as those contained in the solid waste. Fresh-cut potatoes treated with gellan gum–based coating supplemented with onion waste extract preserved their physiological parameters, showing limited changes in color (ΔE < 3, p < 0.01) and, in combination with ascorbic acid (AA), a controlled browning development without significant changes over time, resulting in a better color preservation. In addition, GC + AA + OE fresh-cut potatoes were characterized by the highest content in TPC (413.9 ± 10.1 mg GAE kg⁻¹) and a correlated higher antioxidant activity for both DPPH and ABTS assays (1117.2 ± 20.7 and 3242.1 ± 223.3  μM Trolox kg⁻¹, respectively) throughout storage. This treatment also resulted in a greater control of PPO and POD activities, showing the lowest values from the first to the last day of storage (1.29–4.20 and 0.73–2.44 UA g⁻¹, respectively). The synergistic action between onion waste extract and the gellan gum–based coating was also confirmed by the slight increase observed for PME activity (55.19–67.85 μmol s⁻¹ g⁻¹) and the quite constant texture values of fresh-cut potatoes throughout storage, with over 41.6 N s⁻¹ of cutting resistance on the 14th day.

Cooking methods, such as steaming, may cause quality issues in cooked rice during storage due to the retrogradation of gelatinised starch and other related structural changes. This study is aimed at enhancing the shelf life of cooked rice blocks (nigiri) by applying trehalose dihydrate, thereby improving the quality and palatability of the samples over their shelf life without compromising food safety. Two samples (4TH15, containing 15% trehalose and 5% sucrose, and a control [C4]) were prepared after the initial sensory (preference) testing, and they were analysed for physicochemical (pH, water activity and textural properties) and nutritional properties. Microbial analysis involved testing for yeast and moulds, total viable count (TVC) and challenge testing for Bacillus cereus and Listeria monocytogenes. Sensory analysis to determine shelf life extension included triangle testing. The application of trehalose dihydrate at 15% and sucrose at 5% improved the perceived quality of cooked rice, with a notably higher preference over a 7-day testing period. No ascertainable difference was found when comparing 2-day older trehalose-containing samples to control samples over shelf life, and this suggested that quality degradation was inhibited. This was further demonstrated through texture analysis of relevant quality parameters, with slower increases in hardness and firmness and improved retention of stickiness during shelf life. No yeast and mould growth was detected during shelf life testing, with TVC levels remaining insufficient to yield perceivable spoilage. The growth of B. cereus and L. monocytogenes was not supported. Therefore, trehalose was suitable for improving the shelf life and quality of cooked-acidified rice without posing a detriment to food safety.

Gummy candy is a popular and attractive food all over the world. Ginger is a herb with great potential for developing functional gummy candy due to its rich bioactive compounds. Therefore, this study added ginger powder to the vegan formula to establish a functional ginger gummy candy rich in bioactives. The stability of the control gummy candy (without ginger powder) and ginger gummy candy was evaluated through the changes in microbiological and physicochemical properties of the control and ginger gummy candy for 100 days at 20°C, 30°C, 40°C, and 50°C. Then, the stability of bioactivity and sensory acceptability of ginger gummy candy was also investigated during storage. Adding ginger powder significantly reduced the color, pH, and moisture and significantly increased the hardness value of ginger gummy candy compared with the control gummy candy. In particular, the Q₁₀ thermal acceleration method showed that adding ginger powder increased the shelf life of the gummy candy from 112 to 179 days. The gummy candy′s moisture content, pH, and color decreased with storage time, while the hardness value increased. Prolonged storage also decreased the TPC and DPPH of ginger gummy candy. Furthermore, increasing the storage temperature led to faster quality changes in the gummy candy. However, ginger gummy candy stored at 30°C was still rated with high scores throughout the storage period. This study showed that adding ginger powder can enhance bioactivity, extend the shelf life, and meet consumer demand for functional vegan ginger gummy candy.

Conventional thermal processing lacks a mechanistic understanding of nutritional enhancement, resulting in suboptimal outcomes and energy inefficiency. This study developed a statistical framework to optimize mineral bioaccessibility and protein enhancement kinetics during Solanum torvum thermal processing through comprehensive kinetic modeling. Statistical analysis revealed complex biphasic iron enhancement kinetics (a two-stage process with rapid initial enhancement followed by slower continued improvement) consistent with established plant food processing mechanisms but newly characterized for S. torvum, with rapid cellular disruption (k₁ = 0.145 min⁻¹, where k represents the speed of the process) followed by slower complex dissociation (k₂ = 0.032 min⁻¹). The integrated predictive framework achieved strong accuracy (R² > 0.92, prediction errors < 8%) using mixed effects modeling, bootstrap validation (repeated sampling for reliability testing), and Monte Carlo simulation (computer-based uncertainty analysis). Activation energy analysis (19.4–47.3 kJ/mol, representing the energy barrier that must be overcome for reactions to proceed) distinguished temperature-dependent mechanisms, while optimization identified laboratory-scale processing windows for iron bioaccessibility (67.5°C–69.2°C) and protein enhancement (58.3°C–62.1°C). This methodology provides a tool for transitioning from empirical processing toward model-guided optimization, offering a modeling framework that, following systematic pilot-scale validation, could support industrial optimization efforts with quantified uncertainties.

Orange peel, frequently discarded as a by-product, contains significant nutritional and bioactive compounds. However, its inherent bitterness restricts its application in food products. This study examined various pretreatment methods—blanching, immersion in a sugar solution, treatment with NaHCO₃, and enzymatic treatment—to mitigate bitterness while preserving desirable attributes. Following pretreatment, the peels were dried, ground, and assessed for physicochemical properties (pH, water activity, and moisture content) and bioactive compounds. Five distinct types of orange peel powder were produced, corresponding to the pretreatment method employed. Dried peel powder (15%) was incorporated into cakes, which were subsequently evaluated for nutritional composition and sensory properties. One-way ANOVA was conducted to determine statistical significance at the 5% level (p ≤ 0.05). The findings indicated that pretreatments significantly affected bitterness, total polyphenol content (TPC), and antioxidant activity. The highest TPC was observed in cakes containing untreated peel powder (4.02 mg GAE/100 g), whereas the lowest was found in warm water-treated samples (1.51 mg GAE/100 g). Soaking in a sugar solution effectively reduced bitterness, while NaHCO₃ treatment enhanced cake texture and consumer acceptability. These results underscore that appropriate pretreatments can augment the utilization of orange peel powder in baked goods, presenting a sustainable and value-added strategy for food waste management.

Canistel nuts (Pouteria campechiana) are underutilized sources of nutrients and phytochemicals, but their application is limited by the presence of antinutritional factors. Enhancing the nutritional value and bioavailability of these nuts requires processing methods that reduce or eliminate antinutrients, while also influencing their nutrient composition and functional properties. Therefore, this study was aimed at evaluating the influence of culinary treatments on the physicochemical and functional properties of canistel nuts. For this purpose, the collected nuts were roasted, boiled, and boiled–roasted. The powders obtained were used to determine physicochemical and functional properties, FTIR, and amino acid profiles. The different analyses showed that the energy, water, and lipid contents were not affected by the treatments (p > 0.05). Roasting improved protein and fiber content. The treatments improved the content of all minerals. The carotenoid content ranged from 21.84 mg/100 g (raw nuts) to 5.23 mg/100 g (boiled–roasted nuts). Condensed tannins increased with the double treatment (p < 0.05), while all treatments improved the hydrolysable tannin content (p < 0.05). The same was true for phytates and oxalates, although the levels were below the threshold values. In terms of functional properties, swelling and water retention capacities were reduced by roasting, whereas oil retention capacity was not affected (p > 0.05) by the treatment. All rheological parameters were affected by the treatments (p < 0.001), as was the FTIR profile (number of peaks and intensities). The amino acid profile showed the presence of eight amino acids in the different samples, six of which were nonessential. Based on these findings, boiling and combined boiling–roasting treatments are recommended to enhance the nutritional and functional properties of canistel nuts, supporting their use in food supplement formulations.

Consumer preferences in tandem with rising concerns about malnutrition require the development of healthy and protein-rich functional products. Thus, the present research was conducted to make alfalfa leaf protein concentrate (ALPC)–supplemented biscuits. Findings have indicated an excellent nutritional profile of ALPC with 6.31%, 14.39%, 57.5%, 8.89%, 5.37%, and 7.53% of moisture, ash, crude protein, crude fat, crude fiber, and NFE, respectively, and 340.13 kcal of energy per 100 g. The biscuits were developed with 0%, 2%, 4%, 6%, 8%, and 10% ALPC substitution and analyzed for the proximate composition, physical parameters, phytochemical and antioxidant profile, and sensory attributes. Results showed that moisture, ash, protein, fat, and fiber significantly (p < 0.0001) increased from 1.91% to 2.56%, 0.53% to 3.05%, 10.23% to 20.18%, 21.05% to 22.96%, and 1.60% to 3.06%, respectively, but the values of nitrogen-free extract and energy decreased significantly (p < 0.0001) from 64.66% to 49.21% and 489.02% to 484.24 kcal, respectively. The TPC, TFC, DPPH, and FRAP also significantly (p < 0.0001) increased and reached 161.97 mg GAE/100 g, 152.75 mg CE/100 g, 50.36%, and 20.68 mmol/100 g. Mineral content was also significantly increased, except for sodium and zinc. Moreover, a notable decrease was observed in the diameter and spread ratio, while the value of thickness and hardness was found to be substantially increased (p < 0.0001). The most favorable sample in terms of nutritional composition, phytochemical, antioxidant, and mineral contents was T₅ (10% ALPC). Furthermore, the increased amounts of ALPC supplementation resulted in a decrease in the brightness, redness, and yellowness of the biscuits. Biscuits with 8% supplementation of ALPC have maintained good sensory and quality attributes while offering significantly increased nutritional, phytochemical, and antioxidant properties. From the above results, it was concluded that a maximum of 8% ALPC supplementation in refined wheat flour could make acceptable biscuits with a healthy nutritional profile. ALPC could be very useful for the food industry as a source of protein with technological potential, bioactive compounds, and nutritional properties that ultimately achieve food security.

C. Wu, Q. Hu, H. Wang, and Z. Deng, “Comparison of 11 Rice Bran Stabilization Methods by Analyzing Lipase Activities,” Journal of Food Processing and Preservation, 44, no. 4 (2020): e14370, https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14370

In the article, the units are missing from the headings of Table 5. All values in Table 5 represent percentages, and therefore all headings should have a percentage symbol. The correct Table 5 is shown as follows:

The authors apologize for this error.