Journal of Food Processing and Preservation最新文献

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.

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.

This study is aimed at characterizing metabolites from Neoporphyra dentata and Neopyropia yezoensis, two laver species primarily cultivated in Korea. Untargeted metabolite analysis was conducted using ultraperformance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), leading to the identification of 63 metabolites. These included 10 amino acids and their derivatives, two organic acids, seven mycosporine-like amino acids (MAAs), 10 nucleic acid–related compounds, 24 phospholipids, three betaine lipids, two glycolipids, one fatty acid, and four other compounds (isethionic acid, glycerophosphoglycerol, galactosylglycerol, and phycoerythrobilin). Multivariate analysis indicated that 24 significantly different metabolites were identified between the two laver species. Of these, MAAs and betaine lipids exhibited the most pronounced differences. N. dentata exhibited higher levels of shinorine (4.41-fold), porphyra-334 (1.24-fold), and mycosporine-glycine-alanine (5.95-fold) than N. yezoensis, whereas N. yezoensis had significantly higher levels of palythine (3.00-fold), asterina-330 (3.52-fold), and aplysiapalythine B (14.18-fold). Notably, monoacylglycerol-trimethylhomoserine (MGTS) 18:3, MGTS 16:0, and MGTS 18:1 were detected only in N. dentata, indicating that they may be potential chemotaxonomic markers for identifying this species. These findings offer valuable metabolic insights that may assist in taxonomic classification in conjunction with genomic analysis and contribute to the selection and development of high value–added laver species.

This study is aimed at characterizing metabolites from Neoporphyra dentata and Neopyropia yezoensis, two laver species primarily cultivated in Korea. Untargeted metabolite analysis was conducted using ultraperformance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-QTOF-MS), leading to the identification of 63 metabolites. These included 10 amino acids and their derivatives, two organic acids, seven mycosporine-like amino acids (MAAs), 10 nucleic acid–related compounds, 24 phospholipids, three betaine lipids, two glycolipids, one fatty acid, and four other compounds (isethionic acid, glycerophosphoglycerol, galactosylglycerol, and phycoerythrobilin). Multivariate analysis indicated that 24 significantly different metabolites were identified between the two laver species. Of these, MAAs and betaine lipids exhibited the most pronounced differences. N. dentata exhibited higher levels of shinorine (4.41-fold), porphyra-334 (1.24-fold), and mycosporine-glycine-alanine (5.95-fold) than N. yezoensis, whereas N. yezoensis had significantly higher levels of palythine (3.00-fold), asterina-330 (3.52-fold), and aplysiapalythine B (14.18-fold). Notably, monoacylglycerol-trimethylhomoserine (MGTS) 18:3, MGTS 16:0, and MGTS 18:1 were detected only in N. dentata, indicating that they may be potential chemotaxonomic markers for identifying this species. These findings offer valuable metabolic insights that may assist in taxonomic classification in conjunction with genomic analysis and contribute to the selection and development of high value–added laver species.

A hazard analysis and critical control point (HACCP) plan was implemented in a spice store located in northern Lebanon in the city of Zgharta, from receiving raw materials until packaging the finished product. To the best of our knowledge, this is the first study to apply and evaluate a HACCP system for spices and herbs in a retail store in Lebanon. For the successful implementation of the HACCP plan, prerequisite programs (PRPs) were applied and maintained. The development of a flow diagram describing the process in the spice store was facilitated at each stage of the process. Based on a critical control point (CCP) decision tree, two CCPs were identified as the storage of raw materials after receiving from the supplier and storage of ready-made spices before packaging for sale (temperature T < 30°C and a relative humidity [RH] of 60%). To verify the efficiency of the HACCP plan, 25 commonly consumed spices and herbs were collected from the store at two sampling points: upon purchase and after a 3-month storage period. This resulted in 50 samples in total, each analyzed in triplicate and subjected to microbiological analysis, aflatoxin B1 determination, and moisture content measurement. Upon verification, our results showed that 16% of spices (caraway, rosemary, mint, and curry powder) had Escherichia coli contamination, 24% (ginger, cloves, oregano, mint, cinnamon, and cardamom) exceeded acceptable moisture content (>10%), and 8% (cloves and curry powder) tested positive for aflatoxin B1. All samples were safe for Bacillus cereus and Salmonella. Microbial contamination, moisture, and aflatoxin levels remained the same upon purchase and after 3 months of storage at the store. These suggest that raw materials when received from the supplier do not comply with safety standards. However, corrective actions have been implemented with a focus on supplier management, whereas more control measures at the receiving step should be strengthened. The HACCP plan was effectively implemented and validated, highlighting the importance of controlling various parameters such as temperature and humidity, regular review, and timely updating to maintain its efficiency.

This study evaluated the effects of African locust bean pulp (ALBP) supplementation on carotenoid profile and beta-carotene bioavailability in rats fed with instant kunu beverage. Based on preliminary studies, a freeze-dried kunu beverage was developed with the substitution of 5%–25% ALBP for millet. A 100% millet-based kunu served as a control. Established procedures were used to determine the carotenoid profile and retinol equivalence (RE) of the beverage. Beta-carotene bioavailability was assessed in an animal study model involving 36 male weanling albino rats. ANOVA (at α 0.05) was used to analyze the data generated. The carotenoid profile of kunu was enhanced with lutein ranging between 4.54 and 7.43 μg/g, alpha-carotene (0.19 and 15.22 μg/g), 13-cis (0.16 and 3.36 μg/g), trans (0.45 and 8.50 μg/g), 9-cis (0.53 and 1.64 μg/g), and TBC (total beta-carotene) (4.28 and 12.74 μg/g) and RE of alpha-carotene (0.05–1.80 μg/g), beta-carotene (0.15–2.10 μg/g), and total provitamin A carotenoid (pVAC) content (0.20–3.80 μg/g), respectively. Improvements were observed in serum and liver retinol and protein of rats, up to 20% inclusion of ALBP compared to the control group. The linear regression analysis from plots of feed carotene contents against carotene concentrations of serum and liver showed bioavailability of 6.61% and 6.67% for serum and liver, respectively. These findings showcased the level of beta-carotene absorption and utilization. The similarity in values of serum and liver bioavailability indicates consistent systemic distribution and uptake from diet. Therefore, substitution of 20% ALBP for millet in kunu and similar beverages is recommended, as the product can potentially serve as a functional food against vitamin A deficiency (VAD). Further works should include shelf-life determination, the effect of processing methods, a consumer acceptance study, and clinical trials to validate the efficacy in humans.

This study evaluated the effects of African locust bean pulp (ALBP) supplementation on carotenoid profile and beta-carotene bioavailability in rats fed with instant kunu beverage. Based on preliminary studies, a freeze-dried kunu beverage was developed with the substitution of 5%–25% ALBP for millet. A 100% millet-based kunu served as a control. Established procedures were used to determine the carotenoid profile and retinol equivalence (RE) of the beverage. Beta-carotene bioavailability was assessed in an animal study model involving 36 male weanling albino rats. ANOVA (at α 0.05) was used to analyze the data generated. The carotenoid profile of kunu was enhanced with lutein ranging between 4.54 and 7.43 μg/g, alpha-carotene (0.19 and 15.22 μg/g), 13-cis (0.16 and 3.36 μg/g), trans (0.45 and 8.50 μg/g), 9-cis (0.53 and 1.64 μg/g), and TBC (total beta-carotene) (4.28 and 12.74 μg/g) and RE of alpha-carotene (0.05–1.80 μg/g), beta-carotene (0.15–2.10 μg/g), and total provitamin A carotenoid (pVAC) content (0.20–3.80 μg/g), respectively. Improvements were observed in serum and liver retinol and protein of rats, up to 20% inclusion of ALBP compared to the control group. The linear regression analysis from plots of feed carotene contents against carotene concentrations of serum and liver showed bioavailability of 6.61% and 6.67% for serum and liver, respectively. These findings showcased the level of beta-carotene absorption and utilization. The similarity in values of serum and liver bioavailability indicates consistent systemic distribution and uptake from diet. Therefore, substitution of 20% ALBP for millet in kunu and similar beverages is recommended, as the product can potentially serve as a functional food against vitamin A deficiency (VAD). Further works should include shelf-life determination, the effect of processing methods, a consumer acceptance study, and clinical trials to validate the efficacy in humans.