Journal of Food Processing and Preservation最新文献

Bacterial resistance, including resistant foodborne pathogenic bacteria, is developing daily, thus becoming a growing public health concern worldwide. Antimicrobial peptides (AMPs) such as tilapia piscidin 4 (TP4) are a class of small peptides widely present in nature that are promising antimicrobial agents that could potentially be considered food preservatives. This study is aimed at investigating the effect of TP4 alone and in combination with zinc oxide nanoparticles (ZnO NPs) on foodborne bacteria in milk. First, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of TP4 and its combination with ZnO NPs (synergistic effect) were measured against four standard foodborne bacteria using the microdilution and checkerboard methods, respectively. According to the results, TP4 showed a high antibacterial effect against four tested strains. Also, TP4 combination with ZnO NPs showed a relative synergistic effect against three tested strains. Then, a time-kill assay was performed to evaluate the antibacterial effect of TP4 over time on selected bacteria. The results showed that within 24 h, a TP4 concentration of ≥1 × MIC prevented the growth of Gram-negative and Gram-positive bacteria. The microbial load of pasteurized and raw milk was also associated with population reduction against the 2 × MIC concentration of TP4. To evaluate the cytotoxicity of TP4, the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) analysis was performed on the human embryonic kidney-293 (HEK-293) cell line and the half-maximal inhibitory concentration (IC50) was evaluated as 71.61 μg/mL, indicating the nontoxicity of this peptide. Finally, the results showed that TP4 peptide reduces the microbial load of milk, and due to its safety, it can be used as a food preservative.

Rice fritter is a fermented food produced using traditional technology, and its consumption has become important these last years. However, as its technological production is not well mastered due to multitude production processes, information on the production process and the nutritional value of rice fritters remains unknown. This study was designed to produce rice fritters with good nutritional value by standardizing its production. A randomized cross-study was carried out, and knowledge on the production process and the ingredients’ origin was collected from 298 consumers and 104 producers of 7 cities of Cameroon (Bafoussam, Banyo, Foumban, Foumbot, Yaoundé, Ngaoundéré, and Maroua). It was a randomize cross-study. Thus, the nutritional characterization of rice fritters marked and the rheological properties of rice flours commonly used were carried out in the laboratory by using standardized methods. About 93.3% people producing rice fritter were women, from the north (40.4%) and permanent traders (60.6%). Moreover, 83.7% of producers used a mixture of rice–wheat flour while 16.3% used only rice flour. Producers used both local and imported rice grains. Marketed rice fritters contained ash (1.38%–2.17%), proteins (7.19%–10.35%), lipids (13.82%–21.72%), fibers (1.38%–2.54%), and carbohydrates (67.16%–74.17%). Independently of collection city and although the production steps were identical, some differences recorded in the step of making dough led to four commonly used production processes and fritters made by Process 2 (which differed from the others especially with the addition of milk (100–200 mL)) had the highest macro- and micronutrient contents.

Red beetroot is a unique vegetable crop with high nutritional value and various health benefits, but due to the short shelf life, it requires a suitable preservation method. The purpose of the current investigation is to study the impacts of pretreatment coating with gum Arabic and drying method (oven, microwave, and freeze-drying) on the quality parameters and storage stability of beetroot slices. Freeze-dried beetroot samples showed the lowest moisture content (MC) (7.59%) and the highest rehydration ratio (RR) (5.47), betalain content (48.57 mg/100 g), antioxidant activity (70.92%), and overall acceptability scores (4.48). Generally, the pretreatment coating with gum Arabic reduced the degradation of betalain and antioxidants and maintained higher sensory scores of dried beetroot samples compared to uncoated ones. The beetroot extract prepared from freeze-dried and coated with gum Arabic samples decreased the oxidation of low-density lipoprotein (LDL) compared to control. Freeze-dried samples coated with gum Arabic revealed higher storage stability (after 4 weeks of storage at room temperature) in terms of betalain content and antioxidant activity with values of 43.84 mg/100 g and 67.02%, respectively, compared to uncoated ones which recorded 35.15 mg/100 g and 64.22% for betalain content and antioxidant activity, respectively. Generally, freeze-drying and coating with gum Arabic is considered a promising treatment to maintain the quality and storage stability of dried beetroot slices. Further investigations including nutritional, technological, and economic aspects are required for the optimum application in the future.

Retraction: Praveenkumar Pandiyan, Ajeet Soni, Preetham Elumalai, Effects of lemon and pomelo peel extracts on quality and melanosis of Indian white prawn during chilled storage, Journal of Food Processing and Preservation 2021 https://doi.org/10.1111/jfpp.15952.

The above article from the Journal of Food Processing and Preservation, published online on 15 September 2021 in Wiley Online Library (wileyonlinelibrary.com) [1], has been retracted by agreement between the journal Editors in Chief, Charles Brennan and Brijesh Tiwari and the publisher. The retraction has been agreed given the journal has confirmed that Figure 9 was used without attribution. It is an edited version of Figure 6 from T. Sae-law, et al. 2017 [2]. As such, the conclusions of the article have been deemed unreliable.

Pumpkin seeds are by-products that are discarded as household and agricultural waste or used as animal feed. Pumpkin seeds have many nutritional properties, especially antioxidant activity. Therefore, they have the potential to be used as foods with appropriate bioactive characteristics. Encapsulation is an effective method for protecting bioactive compounds. To strengthen the alginate hydrogel network, chitosan coating was used. After that, different concentrations (50, 100, and 150 mg per 100 ml drink) of free and microcapsulated pumpkin seed protein hydrolysate (PSPH) were added to aloe drink to investigate its antioxidant activity and its physicochemical properties during storage at refrigerator temperature (30 days at 4°C). According to the results, pancreatin hydrolysates showed higher antioxidant activities (52.6% DPPH, 91.1% iron chelation activity, and 1.0 (absorbance at 695 nm) total antioxidant activity), so this sample was chosen as the core material for encapsulation. The encapsulation efficiency of plain alginate and chitosan-alginate beads was 71.63 ± 2.15% and 81.4 ± 2.8%, respectively. The results of the drink analysis showed that by adding PSPH, bitterness rose. On the other hand, by increasing the concentration of beads, acidity decreased (0.15 ± 0.02%); also, pH (4.45 ± 0.05), dissolved particles (19.7 ± 0.83), ash (0.34 ± 0.05%), color intensity (0.62 ± 0.15), and antioxidant activity (50.4 ± 1.5% and 47.5 ± 1.3%, respectively, in DPPH and Fe chelation activity) increased. However, with the increase in free protein hydrolysate concentration, acidity (0.34 ± 0.05%), dissolved particles (19.8 ± 0.87), ash (0.36 ± 0.05%), color intensity (0.88 ± 0.2), and antioxidant activity (56.5 ± 1.8% and 50.1 ± 1.5%, respectively, in DPPH and Fe chelation activity) increased but pH (3.45 ± 0.04) decreased. Additionally, it should be noted that the decrease in antioxidant activity and pH and increase in acidity in the samples containing protein hydrolysate occurred at a higher speed than the samples containing beads. By adding chitosan-alginate microcapsules to drinks, all microbial tests were negative, and PSPH in higher concentrations could inhibit microbial growth. Above all, the results showed the positive effect of adding multilayer hydrogels on increasing shelf life and improving the taste and antioxidant properties of aloe vera drinks.

This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from Vitex doniana fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nectars and jam, respectively. The total sugar content of the nectars ranged from 9.52 ± 0.04 (NC1) to 9.11 ± 0.03% (T) and that of the jams from 58.27 ± 0.02% to 49.97 ± 0.01%. It appeared that prepared nectar and jam samples were of good microbiological quality, confirming compliance with good hygiene and manufacturing practices throughout the process and compliance with Algerian and Luxembourg standards.

Due to the limitations of fossil resources, it is momentous to accurately assess the high-energy consumption systems that could be used to improve the performance of these systems. The crystallization process directly affects particle size, purity, and product yield in the sugar industry. In this study, a continuous vacuum pan in the crystallization line, located in the Urmia sugar plant, was evaluated by energy and exergy analyses and compared with syrup concentration line evaporators. Mass, energy, and exergy balances were conducted via coding in EES software, and energetic and exergetic functional parameters were obtained. The system’s heat loss and exergy destruction were calculated at 33.40 and 255.93 kW, respectively. The improvement potential was 114.70 kW, the sustainability index was 2.24, and the exergy efficiency of the vacuum pan was 58.46%, which indicates its poor performance compared to the evaporators of the concentration line. The vapor with energy and exergy of 12.66% and 18.44% of the total entering energy and exergy leaves the vacuum pan without any use and is considered a system loss. Therefore, as a solution, a thermocompressor is proposed as a solution to recompress the vapor and reduce the production costs and environmental impacts of the process in the Urmia sugar plant.

Alginate capsules are promising delivery systems for encapsulation and release of phenolics since they can be fabricated from food-grade biopolymers using mild processes. On the other hand, knowing the release kinetic of the phenolic in the capsules is critical for capsule fabrication and product quality improvement This study is aimed at mathematically modeling the transfer of encapsulated sage (Salvia fruticosa Miller) phenolics in alginate particles to water and to determine some physicochemical properties of capsules containing different concentrations of phenolics. The water activity values (aw) of the capsule varied between 0.9976 and 0.9990. Sphericity factors of 1 (37.5 ppm), 2 (75 ppm), 3 (150 ppm), 4 (300 ppm), and control (0 ppm) samples were determined as 0.042, 0.044, 0.043, 0.273, and 0.039, respectively. The yellowness (+b ^∗) value of the samples increased significantly as the added sage extract concentration increased. While the phenolic content of the samples was determined between 0.174 and 1.1831 mg/kg GAE, the antioxidant activity values were determined between 0.9602 and 6.6930. To understand the mechanism of phenolic release from the capsules, six different mathematical models were used (First Order, Higuchi, Korsmeyer-Peppas, Hixson and Crowell, The Peppas-Sahlin, and Gompertz). The highest R² (0.9952-0.9979) and the lowest RMSE (1.0171-1.7032) values were calculated in The Peppas-Sahlin among the six models. The Peppas-Sahlin model kinetic parameters indicated the dominance of Fickian diffusion and the minor effect of relaxation process in the mechanism of phenolic release.

The comprehensive demand for meat and seafood in the global market has raised a severe need for processing and preservation strategies to conserve their inherent quality. It is widely perceived that the present conventional meat production system engages freezing as the primary preservation technique, and reports have documented several challenges associated with existing freezing approaches, like the creation of ice crystals during phase transition, which causes deterioration of the tissue membrane, destruction of the cell wall, and textural damage to the foods. Thus, interest in alternative food freezing methodologies, such as pressure shift freezing (PSF), has emerged as a matter of immense approaches and commercial interest owing to its massive benefits. This review delivers the fundamentals of PSF, including the mechanisms of ice crystal formation and microbial inactivation. Further, this review briefly states the applications of PSF in meat processing and preservation by compiling recent works. This provides insight into emerging trends and research requirements. High-pressure freezing creates rapid and homogenous ice crystal development all over the food sample. Moreover, the impact of pressure on the quality aspect of PSF-treated food was discussed. Also, the changes in functional characteristics of PSF-treated foods like colour, texture, and WHC have been highlighted. Finally, aspects that can be further notably analysed, the obstruction that confines the implementation of this innovation on a large scale, and opportunities have been presented.