Journal of Food Processing and Preservation最新文献

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.

Although consumption of rabbit meat is limited worldwide, it is highly nutritious and offers significant health benefits. Lipid and protein oxidation affect the quality and acceptability of rabbit meat products by consumers. These processes can be suppressed using nonharmful antioxidant agents, such as polyphenol-rich extracts obtained from natural sources. This paper compared the antioxidant properties of extracts obtained from Euphorbia antisyphilitica (Ea), Momordica charantia, Acrocomia aculeata, and Dactylopius opuntiae to select the best antioxidant extract. This extract was used in ready-made rabbit meatballs to evaluate its preservative actions during refrigerated storage. Among all extracts, the Ea extract exhibited the highest polyphenol content and antioxidant activity compared with the other extracts (Ea semisolid extract contained 337.45 ± 11.53 mg GAE/g and showed half-maximal inhibitory concentrations [IC₅₀′s] of 66.32 ± 11.47 and 755.60 ± 132.4  μg/mL against DPPH and ABTS radicals, respectively). As the selected semisolid extract could not be added to meat, a drying step was applied to obtain a powdered extract, which exhibited higher polyphenol amount (485.97 ± 29.05 mg GAE/g) and antioxidant activity (IC₅₀′s of 47.36 ± 2.55 and 549.6 ± 36.81  μg/mL against DPPH and ABTS radicals, respectively) than its semisolid form. To obtain the powdered form, a simple method was employed (samples were heated at 200°C for 2 min and pulverized using a mortar and pestle). Compared with preservative-free meatballs, meatballs fortified with the powdered Ea extract showed reduced cooking loss (reduction of 33.8% from the comparative value), enhanced color and antioxidant ability (antioxidant increase of up to 101.7% from the comparative value), and suppressed lipid and protein oxidation (reduction of up to 71.4% and increase of 81.3% from comparative values for lipid deterioration and protein preservation, respectively). Therefore, this natural powder has the potential to be used as a preservative in the meat industry after additional tests, such as sensory evaluations, among others.

The aim of this study was to investigate the antimicrobial potential of individual EOs of Origanum vulgare L., Origanum heracleoticum L., Satureja montana L., and Tagetes patula L. (extracted from organically grown plants), as well as a mixture containing O. heracleoticum L. and S. montana L., on some bacterial contaminants of meat and meat products, under in vitro conditions and on a fresh meat model. The composition of EOs was determined using gas chromatography–mass spectrometry, and their antimicrobial activity in vitro was evaluated by the microdilution method. The main components detected in the O. vulgare L., O. heracleoticum L., and S. montana L. EOs were carvacrol (29.56% ± 0.01%, 29.53% ± 0.1%, and 50.45% ± 0.33%, respectively), and in T. patula L. EO, α-terpinolene and pulespenone (14.20% ± 0.05% and 13.19 ± 0.06, respectively). In in vitro tests, the O. heracleoticum L. EO showed the strongest antimicrobial activity against Listeria monocytogenes (MIC 0.45 μL/mL, MBC 1.78 μL/mL), and the weakest was the T. patula L. EO against Escherichia coli and Salmonella Typhimurium (MIC 56.82 μL/mL, MBC 113.64 μL/mL). A mixture of O. heracleoticum L. and S. montana L. EOs had a synergistic effect against E. coli, S. Typhimurium, Staphylococcus aureus, and Bacillus cereus, with a FIC_index in a range of 0.31–0.51. When this EO mixture was applied to the surface of fresh pork meat, the number of aerobic mesophilic bacteria and enterobacteria decreased (for a maximum of 1.51 log CFU/g and a minimum of 0.12 log CFU/g) compared to the control sample in which the EO mixture was not added. Therefore, this mixture showed great potential for further investigations aimed at industrial application, especially in the production of sausages, fresh ready-to-use salads, and bakery products.

This research was aimed at evaluating the efficiency of silage technique with or without additional ingredients for conserving the fruit of the calabash tree (Crescentia cujete) as a source of food for cattle in the tropical dry forest. Five treatments were distributed in a completely randomized design, following a 5 × 5 factorial scheme with five treatments and five conservation times (7, 14, 28, 56, and 90 days) in order to understand, not only the effect of treatments but also the effect of time on the assessed fermentation and quality parameters. Hence, experimental treatments were defined as follows: T0, consisting of unground and not ensiled fruits; T1, ensiled ground fruit with no additives; T2, ensiled ground fruit with 1.5% of common salt (NaCl) addition; T3, ensiled mixture of ground fruit and calabash tree foliage in a fresh basis of 30:70 fruit-to-roughage ratio; and T4, ensiled mixture of ground fruit and Angleton (Dichanthium aristatum) hay in a fresh basis of 50:50 fruit-to-roughage ratio. The fermentative profile (i.e., pH, buffer capacity, NH₃-N, and organic acid concentrations), nutritional value, and losses (i.e., fresh matter, dry matter (DM), nutrients, and gas) were determined. Not ensiled calabash tree fruit (T0) showed undesirable conservation characteristics, with the highest pH, the highest losses, and the poorest nutritive value after 90 days. Inclusion of forage in silage in treatments T3 and T4 increased the DM and the neutral detergent fiber (NDF) content compared to treatment T1. This dramatically reduced the specific density in treatment T4, which allowed fungus to appear and spoil the silage, resulting in a poor fermentative profile. T1 and T2 showed the lowest total losses, followed by T3. They also showed the highest concentrations of lactic acid and the lowest pH values, despite their high buffering capacity. The hard shells of the fruits were not sufficient to preserve the pulp and its nutritional value for more than 28 days. The addition of common NaCl did not improve the fermentative profile or nutritive value, so it is not necessary. This study has demonstrated the feasibility of silage technique as a method for preserving calabash tree fruit and suggest fruit silage without any additives followed by silage of ground fruit and calabash tree foliage mixture (30:70 fruit-to-roughage ratio) as efficient alternatives for preserving these feeds to supplement ruminant diets during dry season shortages in tropical farming systems. Further researches are necessary to evaluate the reproducibility and scalability of these results.

Polysaccharides from edible fungi are increasingly recognized for their multifunctional bioactivities, particularly antioxidant and anti-fatigue effects. In this study, polysaccharides from Volvariella volvacea (VVP) were extracted using ultrasound-assisted technology, structurally characterized, and evaluated for biological functions. Composition analysis revealed that VVP is a glucose-dominant heteropolysaccharide with minor mannose, galactose, and uronic acids, a weight-average molecular weight of ~6.4 kDa, and characteristic FTIR absorptions including hydroxyl groups, glycosidic bonds, and β-linkages. VVP exhibited a significant in vitro antioxidant activity, effectively scavenging free radicals through multiple hydroxyl groups and uronic acid residues. To enhance applicability, an oral liquid formulation was optimized by a single factor and response surface methodology, providing a stable and palatable product. In vivo, VVP supplementation significantly prolonged exercise endurance in rotating bar, treadmill, and swimming tests. Biochemical assays demonstrated reduced blood urea nitrogen (BUN), creatine kinase (CK), lactate (LD), and lactate dehydrogenase (LDH) levels, together with preserved hepatic glycogen, indicating improved energy metabolism and protection against exercise-induced oxidative stress. These findings not only provide structural and functional insights into VVP but also position VVP as a promising candidate for functional food applications. Future studies should focus on molecular mechanisms, long-term safety, and translational validation in human populations.

Refractance window drying (RWD) is used to dehydrate heat-sensitive fruits and vegetables through surface heating based on infrared radiation under controlled conditions, including purees and juices, thereby preserving their nutritional content, color, and aroma. This novel RWD method opened multiple opportunities to preserve food quality, nutritional integrity, and biological activity to a greater extent compared to traditional drying methods, primarily through the large transfer of mass and heat throughout the dehydration process. The RWD method has a simple construction and installation, as it uses a thin, transparent infrared film to dry products through a window. This process allows water to transfer thermal energy, preserving materials at low temperatures and facilitating quick drying. RWD functions based on the principle of indirect thermal energy transfer across a thin polymer layer. Heat transmission occurs due to the variation in refractive indices between water and the drying material. During this procedure, when the film material is wet, the refractive index of the result aligns with that of water, hence enhancing efficient energy transfer. These result in reduced drying temperatures, durations, expenses, and energy consumption compared to existing techniques, such as drum drying and spray drying, alongside improvements in product quality and thermal efficiency over traditional drying methods, including tray drying, drum drying, and spray drying. This review highlights the impact of RWD conditions on nutritional value, natural bioactive components, and quality characteristics of dried fruits and vegetables. Furthermore, this review also facilitates comparison of different drying conditions to preserve maximum nutritional properties, minimize color degradation, and enhance sensory properties for industrial applications in pigment handling, food product development, pharmaceuticals, nutraceuticals, and cosmetics. The objective of this study is to elucidate recent advancements in food RWD, with a focus on the fundamental processes and their impact on product quality.

Plant-based food products are appreciated globally due to rising health awareness, ethical concerns related to animal welfare, and sustainability impacts, alongside the growth of vegetarian lifestyles. Despite their benefits, these products present unique food safety challenges and are not exempt from microbiological hazards. Conventional thermal processing remains widely applied for microbial inactivation, but it is often associated with nutritional and sensory degradation. As a result, non-thermal processing (NTP) techniques have emerged as promising alternatives, offering microbial safety while preserving product quality. This systematic literature review is aimed at examining the application of NTP techniques in enhancing the microbiological safety of selected plant-based food products. A comprehensive search was conducted using Scopus and Web of Science (WoS) databases for articles published between 2014 and 2024. The study adhered to The Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, yielding 21 primary studies that fulfilled the inclusion criteria. From these findings, four main NTP themes were identified based on the principle mechanism of microbial inactivation: (1) hydrostatic pressure-based and hurdle, (2) oxidation-based, (3) radiation-based, and (4) cavitation-based techniques. The review highlights that the efficacy of NTP techniques varies significantly depending on the type of food matrices and processing conditions, with high hydrostatic pressure (HHP) being the most frequently reported NTP technique. Overall, the findings provide an updated reference on NTP-based preservation techniques for plant-based food products, facilitating food processors in selecting suitable individual or combined techniques to enhance microbial safety and shelf life with minimal impact on quality.

Biogenic amines (BAs) are nitrogenous compounds formed by microbial decarboxylation of amino acids in various foods, particularly fermented, aged, or improperly stored products. While some BAs play physiological roles, excessive intake can lead to toxic effects. Consequently, regulatory agencies have established limits for BAs in foods, particularly histamine in fish and tyramine in fermented products. Detection methods such as chromatography (HPLC and GC), enzymatic assays, and emerging biosensors offer accurate and sensitive quantification of BAs. This review highlights the health risks and regulatory frameworks for BAs in foods, particularly in cheeses, emphasizing recent advances in detection technologies. Timely and accurate quantification of BAs enables identification of contamination hotspots, informs critical control points in manufacturing, and supports regulatory compliance, thereby reducing consumer exposure to harmful amine levels.