Journal of Food Processing and Preservation最新文献

This study evaluates the application of reverse osmosis (RO) technology for concentrating bioactive compounds from artichoke extract, a source rich in antioxidants and health-promoting substances. The primary technique used in Vietnam to produce artichoke extract is thermal evaporation, which generally breaks down beneficial components and produces inconsistent-quality products. A more efficient process is needed to preserve these valuable components. The research is aimed at enhancing RO operating conditions to minimize degradation and optimize the concentration and preservation of significant bioactive compounds, including inulin and polyphenols. Experiments were conducted at various pressures (5, 10, and 15 bar) on a pilot-scale RO system to assess membrane fouling processes, component retention, and permeate flow. The highest permeate flux was observed at 15 bar (14.46 L/m²·h). However, at this pressure, the retention of total polyphenols and total minerals dropped to their lowest values—91.09% and 82.67%, respectively. In contrast, 10 bar resulted in the highest inulin retention, corresponding to the lowest DE value (35.3%). Therefore, 10 bar was selected to examine total reflux of the retentate stream to evaluate concentration behavior and fouling mechanisms. Under these conditions, as the concentration factor increased from 1 to 2.03, the permeate flux decreased from 8.60 to 5.50 L/m²·h. This decline was mainly caused by rapid cake layer formation (R² = 0.9864). The findings set the stage for the industrial production of high-quality artichoke extracts with preserved bioactive ingredients. This has significant implications for developing functional foods and nutraceuticals in Vietnam′s growing health-conscious market.

In this research, the effect of combinations of plant additives including okra gum (1%, 2%, and 3% w/w) and coriander extract (2%, 4%, and 6% v/v) as fat replacer was investigated in terms of physicochemical, microbial, and sensory properties of low fat stirred yogurt during storage at 4°C. The higher concentrations of coriander extract and the lower concentrations of okra gum decreased pH (from 4.65 ± 0.01 to 4.46 ± 0.01) and increased acidity (from 0.88% ± 0.01 to 1.33% ± 0.01) during storage. Also, a significant increase in the apparent viscosity was observed with increasing the okra gum. The coriander extract increased phenolic compounds (124.76 ± 0.23 mg gallic acid/g) and decreased the mold and yeast count. The population of lactic acid bacteria (LAB) increased during storage and at the end of storage reached 299 cfu/g in the control sample. The okra gum and coriander extract did not favorably affect the sensory properties of the treatments compared to the control sample. The highest concentrations of coriander extract induced the bitter taste on day 14. The highest score of texture was related to the high concentrations of gum. Therefore, their application in low concentrations has been suggested to improve the physicochemical and microbial properties of low fat stirred yogurt.

Pesticide residues in staple foods pose significant public health concerns, especially in regions with intensive agrochemical use and weak regulatory enforcement. This study examined the presence and reduction of pesticide residues in 75 maize grain samples and their processed products collected from five milling factories in Nyamagana and Ilemela districts, Mwanza Region, Tanzania. Residue extraction was performed using solid–liquid and liquid–liquid methods, followed by quantification via gas chromatography–tandem mass spectrometry (GC-MS/MS). Sixteen pesticide compounds were identified, including malathion, pirimiphos-methyl, p,p ^′-DDT, p,p ^′-DDE, and trichlorfon. Two postharvest treatments, washing (single washing and double washing) and debranning, achieved average residue reductions of 32.92% ± 11.37%, 66.74% ± 11.62%, and 99.32% ± 0.32%, respectively. Combined washing and debranning removed detectable residues in polished (sembe) flour. Residue distribution analysis revealed higher concentrations in the outer layer, germ, and tip regions of the grain, underscoring the importance of debranning as a key intervention, despite the associated nutrient loss. However, bran from unwashed maize retained elevated residue levels, risking bioconcentration when used as animal feed. These results underscore the importance of standardized processing protocols and stricter pesticide regulations to enhance food safety and safeguard public health.

This study focused on the development and characterization of zein–pectin nanoparticles designed to encapsulate tanshinones, which are natural antioxidants found in the roots of Salvia subg. Perovskia. The researchers aimed to evaluate the effects of these nanoparticles on apple juice. T/Z/P NPs were added to the apple juice at concentrations of 200–400 ppm, and the physicochemical stability, antioxidant capacity, color, and turbidity of the fortified juice were monitored at 4°C over a period of 30 days. The results showed that apple juice enriched with 200 ppm of nanoparticles exhibited better stability, with particle sizes measuring 0.16 ± 0.00 μm and zeta potential remaining consistently below –30 mV. Additionally, there was a retention of 77.32% ± 0.12% of the tanshinones. The encapsulation process significantly increased both the total phenolic content and antioxidant capacity of the juice. Although the addition of nanoparticles led to a notable increase in turbidity, the change in color of the apple juice was minimal. Overall, the findings indicate that pectinate nanocarriers can effectively preserve tanshinones and enhance the functional properties of apple juice. However, the study also highlights the importance of considering visual characteristics when formulating beverages.

In this study, PAW was generated using an argon plasma jet in the presence and absence of magnesium plates as a source of Mg²⁺ ions. The physicochemical properties of PAW were characterized by measuring pH, oxidation-reduction potential, electrical conductivity, and the concentrations of H₂O₂, NO₂⁻, and NO₃⁻ during generation and subsequent storage. Results demonstrated that PAW without Mg exhibited higher ORP values (≈420 mV) and lower pH (5.3–5.7), while PAW Mg maintained a near-neutral pH (6.2–6.4) and significantly lower ORP (≈75–275 mV). Hydrogen peroxide levels were generally higher in PAW without Mg during most of the generation period (10–50 min), whereas PAW Mg retained slightly higher concentrations at the 60-min endpoint, indicating a stabilizing effect of magnesium on reactive species. PAW Mg also showed slower degradation of RONS during the aging period, confirming its superior stability. The antimicrobial activity of both PAW types was evaluated against six planktonic bacterial strains, including Gram-negative (Escherichia coli O157:H7, Salmonella enteritidis, Pseudomonas aeruginosa) and Gram-positive (Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus). PAW Mg achieved total inactivation (≈8 log₁₀ reduction) of all species within 24 h, while PAW without Mg also demonstrated strong bactericidal efficacy, with reductions above 5 log₁₀ for all tested bacteria after 24 h. Gram-positive strains were generally more resistant, with B. cereus showing the lowest susceptibility. Scanning electron microscopy revealed pronounced membrane damage and morphological alterations, particularly in cells treated with PAW Mg, consistent with the higher bactericidal efficiency of this treatment. Overall, Mg²⁺ incorporation reduced ORP but stabilized reactive species, extending antimicrobial activity and improving efficacy. PAW Mg emerged as a more stable disinfectant, while PAW without Mg also showed strong microbial inactivation, supporting their potential in food safety and environmental use.

The study aims to enrich a mango-based beverage by incorporating basil seed gum (BSG), leveraging its strong antioxidant and nutritional properties. Mango pulp and basil seed were analyzed, with BSG extracted and added to beverages at 0%–0.3% concentrations. Samples underwent sensory and chemical evaluation, with results statistically analyzed for significance. The mango beverage with 0.1% BSG had the highest sensory scores and improved chemical and antioxidant profiles. Specifically, Sample B (0.1% BSG) showed higher antioxidant activity %RSA (49.16%), total phenolic content (TPC) (568.892 μg GAE/mL), total flavonoid content (TFC) (86.790 μg GAE/mL), ascorbic acid (6.537 mg/100 g), and greater sedimentation stability (indicating the hydrocolloid impact of BSG) compared to the control sample (A). In conclusion, incorporating 0.1% BSG significantly improved the beverage’s sensory and nutritional qualities, underscoring its promise as a natural functional ingredient and supporting the consumerization of basil seed beverages as nutritionally enriched, stable functional drinks.

Moringa oleifera is a plant of immense nutritional and medicinal value, particularly when cultivated organically. It is native to the Indian subcontinent and widely cultivated in tropical regions. Known as the “miracle tree,” it is used in various industries, from food to pharmaceuticals, due to its rich bioactive compounds and antioxidant properties. This study investigates the phytochemical content, nutritional properties, and antioxidant capabilities of organic M. oleifera leaves under various drying conditions (sun, oven, and room drying [RD]). The observed changes suggest that temperature has a significant impact on the biochemical constituents, such as proteins and vitamins, through denaturation or degradation. In addition, the RD and control samples exhibited similar concentrations of Vitamin E (11.837 ± 1.387 and 11.621 ± 3.320, respectively). Both sun drying (7.512 ± 0.350) and oven drying (7.550 ± 1.547) resulted in a decrease in Vitamin E content. However, the Fourier transform infrared (FTIR) spectroscopy analysis of functional groups revealed consistent peaks across all samples, indicating the presence of polysaccharides (1039–1042 cm⁻¹, C–O stretch), proteins (1233–1235 cm⁻¹, C–N stretch; 1541–1542 cm⁻¹, amide II; 1642 cm⁻¹, amide I), lipids (1732–1733 cm⁻¹, ester C=O), and aliphatic compounds (2844–2912 cm⁻¹, C–H stretch), demonstrating that the core biochemical composition remained stable regardless of drying method. The drying methods for the organic M. oleifera revealed significant differences (p < 0.05) in antioxidant activities (metal chelating activity, 2,2-diphenyl-1-picrylhydrazyl [DPPH], and hydroxyl scavenging activity) among the samples, with oven drying having the most damaging effect. Additionally, the RD sample at the lower concentration showed the highest ferric-reducing power, with an absorbance of 0.759 at 700 nm. The results of the antioxidant test corroborate with the variation of better values in RD than sun or oven drying. These findings support the diverse applications of M. oleifera in nutrition, medicine, and cosmetics.

In this study, changes in the quality characteristics of carrots, which are increasingly being used for processing applications, during blanching by three different methods, namely, hot water (HW), microwave (MW), and combined hot water and microwave (HW-MW) treatments, were compared. Blanching time, as measured by residual peroxidase (POD) activity, was reduced to one-third for the MW and HW-MW treatments (40 s) compared with the HW treatment (120 s). During MW blanching, tissue damage was observed due to heating from the center of the sample and a rapid increase in internal pressure, whereas HW-MW blanching did not damage the sample because heating proceeded from outside the sample. Compared with the other treatments, the short processing time resulted in a greater percentage (71%–78%) of L-ascorbic acid remaining in the MW and HW-MW treatments, and particularly in the HW-MW treatment, quality deterioration, such as weight loss and color change, tended to be suppressed. The MW treatment caused significant tissue softening; however, the initial firmness was maintained during the HW-MW treatment because of the suppression of structural cell wall fracture. These results suggest that the use of HW-MW is an effective method for blanching carrots in terms of reducing time and quality loss during treatment.

This study focused on producing hydrolysates from Sargassum macroalgae as a novel and sustainable protein source, aimed at developing an eco-friendly alternative to animal and plant-based proteins. The research evaluated the effects of enzymatic hydrolysis using Alcalase, pancreatin, trypsin, and pepsin on the technofunctional properties, nutritional value, and antioxidant and antimicrobial properties of Sargassum protein (SP) and Sargassum protein hydrolysates (SPHs). The protein extracted from Sargassum was subjected to enzymatic hydrolysis under optimal conditions for various proteases, and the degree of hydrolysis (DH) was evaluated. Trypsin exhibited the lowest DH (19.3%), revealing variations in enzyme efficiency, while pancreatin demonstrated the highest (23.8%). From a nutritional standpoint, analysis of the amino acid composition (AAC) of SP and SPHs demonstrated significant levels of essential amino acids (EAAs) at 43% and antioxidant amino acids (AAAs) at 16%, accompanied by a protein efficiency ratio (PER) of 2.17. From a technological perspective, enzymatic hydrolysis enhanced the solubility, emulsifying properties, and foaming ability of SP. Enzymatic hydrolysis of SP significantly enhanced antioxidant properties, as demonstrated by DPPH (80.6%), ABTS (84.0%), hydroxyl radical (83.6%), and nitric oxide (34.3%) scavenging activities. Total antioxidant activity, measured using the phosphomolybdenum method, reached a peak absorbance of 1.11 at 695 nm, indicating strong reducing power. Furthermore, notable improvements were observed in ferrous and copper ion–chelating activities. Peptides produced by Alcalase and pancreatin exhibited the greatest inhibition of Escherichia coli (13.9 mm) and Staphylococcus aureus (11.3 mm). These findings indicate that peptides from Sargassum macroalgae have the potential to be valuable nutrients and natural preservatives for food and health products.

Musa balbisiana inflorescence is an often overlooked part of the plant, but it has a great potential for bioactive compounds. This study is aimed at examining the impacts and optimize the extraction conditions of microwave-assisted extraction (MAE) for obtaining extract-enriched bioactive compounds, namely, polyphenols and saponins, from M. balbisiana inflorescence. Using the response surface methodology (RSM) with full factorial two-step experimental design and Box–Behnken model, the optimal MAE conditions were determined, including 70% methanol, microwave power 291.87 W, microwave irradiation cycle 4.28 s/min, and treatment time 45.33 min, resulting in total polyphenol content (TPC) and total saponin content (TSC) of 50.63 mgGAE/gDM and 59.15 mg/gDM, respectively. These results have significant agreement between predicted and experimental values, confirming the accuracy of the model. Additionally, structural examination with Raman and FT-IR spectroscopy exposed the functional group features of phenolic and saponin compounds. LC/MS spectra predicted several polyphenol and saponin compounds in the M. balbisiana inflorescence sample, including oleanolic acid, which was also presumed to be present in the purified fraction through NMR spectra. Raman (1657, 1458, and 1307 cm⁻¹), FT-IR (3473.4, 2946.7, 1696.4, and 1092.5 cm⁻¹), LC/MS ([M + H]⁺m/z 271.1, 457.3, and 649.4), and NMR analyses of M. balbisiana inflorescence extract revealed the presence of polyphenols (apigenin) and saponins (oleanolic acid and oleanolic acid glycoside), with the triterpenoid structure of oleanolic acid confirmed by NMR data.