Journal of Food Processing and Preservation最新文献

This study examines the moisture sorption isotherms and rheological properties of indigenous Ethiopian potato (EP) starch and flour to address knowledge gaps. Moisture sorption isotherms were determined at 20°C using saturated salt solutions, with equilibrium moisture content (EMC) plotted against a_w. Five models (Guggenheim–Anderson–de Boer [GAB], Modified GAB, BET, Oswin, and Peleg) were applied, with BET and modified GAB best describing the sorption behavior. Rheological properties were analyzed using Bingham plastic, power-law, Herschel–Bulkley, Robertson–Stiff, and Prandtl–Eyring models. The power-law model best fit starch, while Prandtl–Eyring was optimal for flour. Both exhibited pseudoplastic behavior, with flow index (n) values below 1. Dynamic frequency sweep tests showed that storage modulus (G′) exceeded loss modulus (G″), indicating elasticity. The complex viscosity (ƞ  ^∗) decreased with angular frequency and was lower in starch (289.92 Pa.s) than flour (346.24 Pa.s). Tan δ values (0.13 for starch, 0.18 for flour) suggested stronger elastic behavior. This study demonstrates that EP starch and flour exhibit good moisture stability and favorable rheological properties, supporting their use in food processing like thickening, gelling, and gluten-free food products.

Porridge is a culturally important and nutritionally valuable food, widely consumed across nations and age groups. In Ethiopia, it is traditionally prepared for lactating women to support postpartum recovery, often using barley as the primary ingredient. Lactating mothers and their offspring face significant nutritional challenges due to their heightened dietary requirements. However, nutrient rich and healthy local crops as tef, chickpea, and pumpkin offer valuable fortification, helping to address nutritional issues. This study aimed to enhance the nutrient content and sensory acceptance of traditional porridge for lactating mothers. Formulation incorporated barley (0%–100%), brown tef (0%–70%), chickpea (0%–30%), and pumpkin (10%) to optimize nutritional benefits by using a D–optimal mixture design. A standard porridge from barley flour (BF) (100%) served as the benchmark. The nutrient compositions, vitamin A, viscosity and sensory attributes were meticulously evaluated. The results revealed that increasing the amounts of tef and chickpea flour (CF) significantly boosted the porridge nutritional profile. Porridges enriched with CF exhibited elevated levels of protein, fat, and calories, whereas those with higher tef content had abundant calcium, iron, and fiber. A blend comprising up to 15% chickpea with BF yielded porridge with sensory qualities on par with that of barley alone. The optimal formulation, consisting of 41% barley, 30% tef, and 29% chickpea, was identified as the superior choice for developing a nutritious porridge with favorable sensory attributes. It significantly increased protein (22.85%), fiber (29.6%), calcium (70.4%), and iron (fivefold), while reductions in viscosity (44.45%) and overall acceptability (OAA) (23.7%) in the acceptable limits compared to control. This research offers insightful strategies for augmenting the nutritional value of traditional porridge, a staple for breastfeeding mothers in Ethiopia.

Porridge is a culturally important and nutritionally valuable food, widely consumed across nations and age groups. In Ethiopia, it is traditionally prepared for lactating women to support postpartum recovery, often using barley as the primary ingredient. Lactating mothers and their offspring face significant nutritional challenges due to their heightened dietary requirements. However, nutrient rich and healthy local crops as tef, chickpea, and pumpkin offer valuable fortification, helping to address nutritional issues. This study aimed to enhance the nutrient content and sensory acceptance of traditional porridge for lactating mothers. Formulation incorporated barley (0%–100%), brown tef (0%–70%), chickpea (0%–30%), and pumpkin (10%) to optimize nutritional benefits by using a D–optimal mixture design. A standard porridge from barley flour (BF) (100%) served as the benchmark. The nutrient compositions, vitamin A, viscosity and sensory attributes were meticulously evaluated. The results revealed that increasing the amounts of tef and chickpea flour (CF) significantly boosted the porridge nutritional profile. Porridges enriched with CF exhibited elevated levels of protein, fat, and calories, whereas those with higher tef content had abundant calcium, iron, and fiber. A blend comprising up to 15% chickpea with BF yielded porridge with sensory qualities on par with that of barley alone. The optimal formulation, consisting of 41% barley, 30% tef, and 29% chickpea, was identified as the superior choice for developing a nutritious porridge with favorable sensory attributes. It significantly increased protein (22.85%), fiber (29.6%), calcium (70.4%), and iron (fivefold), while reductions in viscosity (44.45%) and overall acceptability (OAA) (23.7%) in the acceptable limits compared to control. This research offers insightful strategies for augmenting the nutritional value of traditional porridge, a staple for breastfeeding mothers in Ethiopia.

Given the health concerns linked to meat-based ready-to-cook products, fish emerges as a promising alternative with additional health benefits. In light of this context, this research explores the feasibility of producing a convenient product—fish finger—from bighead carp (Hypophthalmichthys nobilis) and evaluates its quality during storage at refrigerated (4 ± 1°C) and frozen (−18 ± 2°C) conditions for 16 and 180 days, respectively. Throughout the storage periods, various aspects including nutritional composition, biochemical makeup, microbiological profile, sensory attributes, and cooking properties of the product were examined. Changes in biochemical parameters like pH, total volatile base nitrogen, free fatty acid (FFA), and thiobarbituric acid reactive substances were observed in correlation (p < 0.01) with microbial counts, with faster deterioration observed at refrigerated temperatures compared to frozen storage. Significant alterations (p < 0.05) in the nutritional composition, such as decreased moisture and increased fat content, were noted during both storage types, while protein and ash contents remained consistent. Cooking experiments indicated a notable decrease (p < 0.05) in the cooking yield of the fish finger during storage, while moisture and fat retention remained relatively stable. Sensory evaluations highlighted a gradual decline in product quality, particularly evident in refrigerated bighead carp finger, which remained acceptable for up to 12 days, while the frozen variant maintained its quality for up to 180 days.

Given the health concerns linked to meat-based ready-to-cook products, fish emerges as a promising alternative with additional health benefits. In light of this context, this research explores the feasibility of producing a convenient product—fish finger—from bighead carp (Hypophthalmichthys nobilis) and evaluates its quality during storage at refrigerated (4 ± 1°C) and frozen (−18 ± 2°C) conditions for 16 and 180 days, respectively. Throughout the storage periods, various aspects including nutritional composition, biochemical makeup, microbiological profile, sensory attributes, and cooking properties of the product were examined. Changes in biochemical parameters like pH, total volatile base nitrogen, free fatty acid (FFA), and thiobarbituric acid reactive substances were observed in correlation (p < 0.01) with microbial counts, with faster deterioration observed at refrigerated temperatures compared to frozen storage. Significant alterations (p < 0.05) in the nutritional composition, such as decreased moisture and increased fat content, were noted during both storage types, while protein and ash contents remained consistent. Cooking experiments indicated a notable decrease (p < 0.05) in the cooking yield of the fish finger during storage, while moisture and fat retention remained relatively stable. Sensory evaluations highlighted a gradual decline in product quality, particularly evident in refrigerated bighead carp finger, which remained acceptable for up to 12 days, while the frozen variant maintained its quality for up to 180 days.

T. N. Nhon Hoang, T. T. Phan, T. K. Lien Phan, N. H. Van Nguyen, T. A. Dao Dong, and T. H. Anh Le, “Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit,” Journal of Food Processing and Preservation, 2023, 2581641, https://doi.org/10.1155/2023/2581641.

In the article, the authors would like to correct the following errors in the abstract and Sections 2.4.2, 2.7.3, 3.2 and 3.6.

In Section 2.7.3, the following part should be deleted:

where A₁ is the absorbance of the sample and A₀ is absorbance of blank.

The antioxidant ability was assessed through the IC₅₀ value, which showed 50% of the activity of reducing K₃[Fe(CN)₆] complexes to K₄[Fe(CN)₆] complexes.

We apologize for these errors.

This study investigated the effects of yarrow (Achillea millefolium) essential oil (YE) and its nanoemulsion (NEYE), at concentrations of 1% and 2%, on oxidative stability and microbial growth of mayonnaise stored for 45 days at 4°C. NEYEs were characterized with a particle size ranging from 75.5 to 152.65 nm, with a polydispersity index (PDI) of 0.7–0.91, and a zeta potential of −15.64 to −22.5 mV. The formation of NEYE was further confirmed using a scanning electron microscope (SEM). The results showed that both the free and nanoencapsulated essential oils significantly reduced the counts of Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, mold, and yeast, as well as acidity, peroxide, anisidine, and Totox values of mayonnaise compared with the control sample (p < 0.05). However, the essential oil–based nanoemulsions demonstrated greater oxidative stability and more effective microbial growth control than the free essential oil (p < 0.05). The mayonnaise samples exhibited shear-thinning behavior, and those containing NEYE showed a higher apparent viscosity than both the YE-treated and control samples. The incorporation of NEYE had no adverse effect on the overall acceptability of mayonnaise, while the use of YE at the same concentrations altered color, odor, flavor, and overall acceptability. It has been revealed that essential oils can be successfully incorporated into a nanoemulsion delivery system, offering several advantages, including enhanced antioxidant and antimicrobial activity, as well as improved rheological and sensorial attributes.

T. N. Nhon Hoang, T. T. Phan, T. K. Lien Phan, N. H. Van Nguyen, T. A. Dao Dong, and T. H. Anh Le, “Phytochemical Screening, Extraction, and Determination of the Bioactivities of the Extract-Enriched Polyphenols and Saponins from Musa balbisiana Fruit,” Journal of Food Processing and Preservation, 2023, 2581641, https://doi.org/10.1155/2023/2581641.

In the article, the authors would like to correct the following errors in the abstract and Sections 2.4.2, 2.7.3, 3.2 and 3.6.

In Section 2.7.3, the following part should be deleted:

where A₁ is the absorbance of the sample and A₀ is absorbance of blank.

The antioxidant ability was assessed through the IC₅₀ value, which showed 50% of the activity of reducing K₃[Fe(CN)₆] complexes to K₄[Fe(CN)₆] complexes.

We apologize for these errors.

This study investigated the effects of yarrow (Achillea millefolium) essential oil (YE) and its nanoemulsion (NEYE), at concentrations of 1% and 2%, on oxidative stability and microbial growth of mayonnaise stored for 45 days at 4°C. NEYEs were characterized with a particle size ranging from 75.5 to 152.65 nm, with a polydispersity index (PDI) of 0.7–0.91, and a zeta potential of −15.64 to −22.5 mV. The formation of NEYE was further confirmed using a scanning electron microscope (SEM). The results showed that both the free and nanoencapsulated essential oils significantly reduced the counts of Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, mold, and yeast, as well as acidity, peroxide, anisidine, and Totox values of mayonnaise compared with the control sample (p < 0.05). However, the essential oil–based nanoemulsions demonstrated greater oxidative stability and more effective microbial growth control than the free essential oil (p < 0.05). The mayonnaise samples exhibited shear-thinning behavior, and those containing NEYE showed a higher apparent viscosity than both the YE-treated and control samples. The incorporation of NEYE had no adverse effect on the overall acceptability of mayonnaise, while the use of YE at the same concentrations altered color, odor, flavor, and overall acceptability. It has been revealed that essential oils can be successfully incorporated into a nanoemulsion delivery system, offering several advantages, including enhanced antioxidant and antimicrobial activity, as well as improved rheological and sensorial attributes.

The use of pig blood to develop sausages is a viable option to prevent environment pollution associated with discarded blood and to improve food security. However, the development of pig blood sausages with optimised quality can affect its storage stability and safety. In this study, the storage stability of pig blood sausages formulated with meat and cereal fillers was monitored through changes in chemical (a_w, pH, lipid oxidation) and microbial quality. The polyvinyl chloride (PVC) and vacuum packaged (VP) sausages were stored at 4°C for up to 14 and 21 days, respectively, while lipid oxidation measured by thiobarbituric acid reactive substances (TBARS) was monitored in PVC-packaged sausages stored at −10°C for 60 days. The a_w remained stable throughout storage in all pig blood sausages, while significant (p < 0.05) decreases in pH were observed. TBARS increased significantly in sausages made with fillers but remained stable in sausages without fillers. Total viable count (TVC) increased by ~2 log CFU/g during storage in all pig blood sausages with the highest TVC (6.28 log CFU/g) occurring in PVC sausages after 14 days. Yeasts and moulds were acceptable in all VP samples throughout storage, while high counts (>6.00 log CFU/g) were observed on PVC samples (B and C) after 14 days. Although increases in lactic acid bacteria (LAB) (3–4 log CFU/g in PVC and 3–6 log CFU/g in VP), Pseudomonas spp. (up 4.00 log CFU/g) and S. aureus (up to 2.74 log CFU/g) were observed at the end of storage, the counts in all sausages did not exceed acceptable limits. Salmonella spp. and Listeria monocytogenes were not detected in all sausage samples. Overall, VP maintained microbiological quality of the blood sausages for up to 21 days, while 7 days was achieved with PVC. In terms of lipid oxidation, the product without fillers can be stable for up to 60 days at frozen storage, while 30 days is suggested for sausages made with cereal fillers.