Journal of Food Processing and Preservation最新文献

Egg quality is a critical factor influencing consumer preference, nutrition, and industrial utilization, yet comparative evaluations of indigenous, synthetic, and exotic chicken breeds under uniform management are limited. This study assessed the physical, functional, and nutritional properties of eggs from Horro and Jarso (indigenous), White Feather (synthetic), and Koekoek (exotic) chickens reared under identical housing and feeding conditions. Forty eggs (10 per breed) were analyzed for color, density, porosity, flowability, protein, and mineral composition, with data evaluated using ANOVA and Tukey’s post hoc test (p < 0.05). Koekoek eggs showed the highest lightness and yellowness, while Horro eggs were darker but exhibited superior bulk and tapped density; Koekoek displayed the best flowability. Nutrient analysis revealed Koekoek eggs had the highest protein and copper contents, Jarso excelled in potassium, sodium, and manganese, and Horro contained the most calcium and iron, whereas Jarso eggshells were the richest in calcium and protein. These findings demonstrate significant breed-related differences in egg quality traits, underscoring the genetic basis of color, functionality, and mineral composition, and highlight opportunities for targeted breed utilization in poultry production, nutritional improvement, and egg powder applications.

This research was aimed at utilizing available resources and evaluating the effectiveness of value-added metrics for fish-based products, such as fish balls made from various types of fish mince and small tuna (Euthynnus affinis). The fish balls were stored using two distinct approaches: deep freezing (−18°C) for 60 days and refrigeration (4°C). The gustatory approach and the AOAC method were used to gauge the nutritional content and aesthetic effectiveness of the fish products, respectively. The deep-frozen samples exhibited improved crispness compared to those stored in the refrigerator. Deep-frozen fish balls had substantially lower pH, total volatile base-nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), and histamine concentrations during the storage period (p < 0.05) than chilled fish balls. Salmonella species were not detected during the diagnostic process, while the Escherichia coli plate count in the deep-frozen fish balls significantly decreased to just under 10⁵ cfu/g. Fish mince-based value-added seafood products could help Bangladesh utilize its resources more efficiently and contribute to maintaining sustainable food production. Furthermore, minimal adverse nutritional effects were observed, and the tuna fish balls remained safe for consumption after storage at −18°C for 60 days.

The viability of probiotic cells during processing remains a critical challenge in the development of probiotic-enriched bakery products. While gluten-free, low-calorie cookies are increasingly in demand, their formulation with stable probiotic content is limited due to the heat sensitivity of probiotics. This study was aimed at developing a low-calorie, gluten-free cookie enriched with Lactobacillus acidophilus through microencapsulation to enhance bacterial survival. The cookie formulation was optimized by stepwise replacement of oil with inulin and sucrose with stevia at levels of 0%, 25%, 50%, 75%, and 100% (w/w). Based on sensory and physicochemical evaluations, the formulation containing 50% inulin and 50% stevia was selected as optimal. L. acidophilus (10⁹ CFU/mL) was microencapsulated using sodium alginate (1%, 2%, and 3% w/v) and subsequently coated with chitosan (0.2%, 0.4%, and 1% w/v). Encapsulation efficiency and thermal resistance increased with higher concentrations of alginate and chitosan, with 3% alginate/1% chitosan yielding the best protection. This treatment was used in cookie formula, and result showed that fresh cookies that contained encapsulated probiotics maintained the number of bacteria at 6.8 Log CFU/g, although it decreased to 4.5 Log CFU/g after 72 h of storage; in contrast, nonencapsulated probiotics showed negligible survival. This study bridges a critical gap by demonstrating, for the first time, the successful combination of fat and sugar replacement with encapsulated probiotics in gluten-free cookies. The results confirm that microencapsulation significantly enhances probiotic viability under baking conditions and storage, offering a practical strategy for developing functional, health-oriented bakery products.

Cinnamomum verum is a well-renowned medicinal plant among the scientific community owing to its unique flavoring profile and presence of bioactive constituents. Nonetheless, an optimized ultrasound-assisted extraction (UAE) method with special reference to varied-frequency ultrasound for effective extraction of phenolic compounds from C. verum bark still lacks. Therefore, present research was conducted to evaluate the impact of varied frequency (25, 40, and 59 kHz) US on the content of total phenolics, flavonoids, antioxidant potentials [2,2 ^′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC)], and six main bioactive compounds in C. verum bark. In this study, UAE at 40 kHz resulted in highest content of total phenolics (317.98 mg GAE/g), total flavonoids (49.98 mg QE/g), DPPH (82.54%), and ABTS (86.12%)-scavenging potential followed by UAE at 59 kHz, UAE at 25 kHz, and conventional extraction, respectively. A similar trend was observed for FRAP and ORAC. UAE at 49 kHz resulted in highest (FRAP: 8.12 mmol Fe⁺²/g; ORAC: 8991 μmol Trolox/g), while conventional extraction resulted in the lowest (FRAP: 5.98 mmol Fe⁺²/g; ORAC: 8116 μmol Trolox/g). The maximum content of six major bioactive compounds (Scopoletin: 7.11 mg/kg, o-coumaric acid: 23.96 mg/kg, coumarin: 4821 mg/kg, cinnamic acid: 421.98 mg/kg, cinnamaldehyde: 22198 mg/kg, and cinnamyl alcohol: 529.12 mg/kg) in C. verum extract was observed with UAE at 40 kHz. Conclusively, among all experimented ultrasound frequencies, US at 40 kHz showed potential to increase the content of biologically active compounds in corresponding extract. Further studies must be designed focusing on the use of greener solvents and to optimize the extraction process using multiple extraction parameters simultaneously for sustainable, safe, and efficient industrial applications.

Strawberries are highly perishable and have a brief postharvest life. Perforated and unperforated zipper bags, plastic food covers with cork sheets, and storage at ambient, 4°C, and −20°C are techniques that may increase shelf life. Therefore, this research was conducted to investigate the effects of different storage methods on the physicochemical characteristics of strawberries and identify appropriate storage techniques. The experiment used a two-factorial CRD with three replications. Fruits were used to identify parameters including storage duration, weight loss, shrinkage, moisture, dry matter, chlorophyll content, carotenoids, antioxidants, vitamins B and C, disease incidence, and storage potential for both fresh and stored conditions. Weight loss was higher in the control and lower in the −20°C condition. Then, 100% of the shrunk fruits were found in the control condition. Dry matter (percentage) was found highest in the stored sample of BARI 2 and lowest in the fresh sample Linosa. Physicochemical analysis showed that fresh samples had higher levels of total chlorophyll, chlorophyll a, chlorophyll b, β-carotene, and lycopene than stored ones, except for carotenoids. Stored samples had higher vitamins B1 and B2, while fresh samples contained more vitamin C. The stored sample contained the highest amount of Brix content in Rabi 3 but the lowest antioxidant activity in the sweetheart compared to the fresh sample. The results of this study suggest that the longest storage duration was found in the plastic food cover with a cork sheet at ambient temperature. At 4°C, fruits stayed fresh for about 15 days, while those stored at −20°C remained fresh and edible for 60 days. Fresh fruits have higher nutritional quality than stored fruits, but storage conditions did not impact pigments, carotenoids, vitamins, or dry matter.

The rapid expansion of Vietnam’s instant noodle market, coupled with risks of adulteration and contamination, necessitates robust analytical methods for brand description and safety assessment. In this study, we applied inductively coupled plasma mass spectrometry (ICP-MS) to quantify 14 macro- and trace-element concentrations (e.g., Na, K, Ca, Mg, Fe, Zn, Cu, Cd, Pb, Hg) in 80 noodle samples from four leading Vietnamese brands (Gau Do, Omachi, Hao Hao, 3 Mien). One-way ANOVA followed by Tukey’s HSD revealed significant inter-brand differences in elemental profiles. Principal component analysis (PCA) distilled the elemental dataset into two components explaining 93.6% of total variance: PC1 (48.8%) was driven by Na, Cr, Fe, and Ni, while PC2 (44.8%) contrasted macro-minerals (Ca, K, Mg) against contaminants (Pb, Mo). The resulting observation plot produced four distinct, non-overlapping clusters corresponding to each brand, demonstrating the discriminative power of elemental fingerprinting. Method validation confirmed high precision (RSD < 5%), accuracy (recoveries 92–106%), and low detection limits (LODs 0.005–0.02 mg/kg). A consumer health risk assessment for heavy metals showed all levels below international safety thresholds, though lead concentrations warrant caution. Our findings validate ICP-MS/PCA as a rapid, reliable tool for food authentication. Future work should extend sampling, incorporate cross-validation, and compare with complementary techniques such as FTIR and isotopic analysis.

Maçaranduba is a fruit native to Northeast Brazil, yet it remains relatively unknown due to its short shelf life, which limits its commercialization and distribution to distant markets. Extending the fruit’s longevity through sustainable preservation methods, such as edible coatings, can enhance its market potential. Meanwhile, shrimp farming is a significant economic activity in the Brazilian Northeast, generating large amounts of waste that, if not correctly managed, contribute to environmental pollution. One sustainable approach to mitigate this issue is the extraction of chitosan, a biopolymer derived from shrimp residues, which has demonstrated the potential to extend the shelf life of perishable fruits. This study is aimed at optimizing chitosan extraction from shrimp residues and evaluating its effectiveness as a coating for Maçaranduba fruits. The extraction process was optimized using response surface methodology (RSM) combined with the normal boundary intersection (NBI) approach, specifically focusing on enhancing yield and purity. The obtained chitosan, with a yield of 3.637 g/100 g and a purity of 84.584%, was then applied as a coating to Maçaranduba fruits, and its effects on shelf life were assessed through physicochemical analyses. The results demonstrated that the chitosan coating significantly improved key quality parameters, including reduced water activity, pH stabilization, lower mass loss, and decreased soluble solids variation. These findings highlight the potential of shrimp-derived chitosan as an eco-friendly and effective solution for fruit preservation. Furthermore, promoting the sustainable utilization of shrimp waste aligns with circular economy principles, reducing environmental impact while adding value to the aquaculture and agricultural sectors.

Clarification is a critical process that significantly enhances juice stability and organoleptic quality. To improve clarification efficiency while minimizing the dosage of chitosan (CS), coffee residue–derived Maillard reaction products (MRPs) were employed to modify CS. The structural characteristics of MRPs and CS-MRPs were analyzed using transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), fluorescence spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and ultraviolet-visible (UV-Vis) spectroscopy. The combined results confirmed the successful formation of MRPs and their conjugation with CS. The resulting CS-MRP composites demonstrated significant inhibitory effects on yeast growth and facilitated the formation of a dense flocculation network, which adsorbed suspended colloidal particles in apple pulp. Moreover, the clarification process with the CS-MRPs synthesized for 3 h led to a significant reduction in protein, pectin, and phenolic content within the clarified juice, demonstrating markedly enhanced clarification efficiency compared to unmodified CS. These findings indicate that MRP-modified CS could serve as a high-performance clarifying agent, providing a sustainable and efficient alternative to conventional clarifying agents in juice processing.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal with notable bioactive properties, making it suitable for the development of functional snacks. This study is aimed at comparing the total phenolic content (TPC), total flavonoid content (TFC), individual phenolic profile, and antioxidant capacity (TEAC) of tortilla chips made from raw quinoa (RQTC) and microwave-cooked quinoa (MQTC) before and after an in vitro gastrointestinal digestion. In addition, sensory and instrumental characteristics were evaluated to assess their acceptability. The results showed that after digestion, MQTC exhibited the highest recovery index at the intestinal phase of TPC (165%), whereas this was highest during the gastric phase (154%) for RQTC. Flavonoid content was highest in the gastric phase, particularly in RQTC (141%), although MQTC stood out for its higher recovery in the intestinal phase. Antioxidant activity increased significantly throughout digestion, reaching its peak in the intestinal phase for MQTC (40 times higher than the undigested sample). UHPLC analysis revealed a differential release of phenolic compounds, with remarkable increases after the gastric phase of MQTC according to the recovery index of quercetin (3195%) > ferulic acid (567%) > p-coumaric acid (239%) > rutin (168%); in contrast, the recovery of phenolics in the intestinal phase was higher for p-coumaric acid (4538%) > ferulic acid (209%) > rutin (51%). MQTC had the highest sensory acceptability, especially regarding mouthfeel, and showed the lowest fracturability values, associated with a more brittle texture. Instrumentally, MQTC had the highest browning index, with no significant differences in lightness. These findings suggest that microwave cooking enhances the release and functionality of bioactive compounds without compromising sensory quality, positioning MQTC as a promising healthy snack option.

Traditional starch digestibility methods involving the detection of glucose by spectrophotometric analysis are time-consuming. Thus, this study is aimed at developing and evaluating a refractive index (RI) method as a faster alternative. Starch samples from wheat, corn, pea, tapioca, and potato were characterized using scanning electron microscopy (SEM) to determine starch morphology, rapid visco analyzer (RVA) to determine pasting properties, and differential scanning calorimetry (DSC) to determine thermal properties. Finally, the hydrolysis index (HI) and expected glycemic index (eGI) were determined using the RI and spectrophotometric methods. SEM revealed varying starch sizes, shapes, and surface structures across starch sources. For example, corn starch granules were small and polyhedral in shape with evidence of surface pores, while potato starch granules were generally larger and had a smooth, compact surface. Thermal properties revealed lower crystallinity of wheat and corn starch granules based on enthalpy, compared to pea, potato, and tapioca starch. Pasting properties revealed distinct behaviors among the starches. For example, potato starch showed rapid swelling and the highest peak viscosity, along with extensive breakdown. Pea starch exhibited the highest setback value and final viscosity. Based on digestibility tests, both the spectrophotometric method and the RI method yielded the same order of starch digestibility (i.e., wheat > corn > tapioca > pea > potato). However, the absolute HI and eGI values differed between the two methods. The spectrophotometric method was able to distinguish the digestibility of corn from that of pea and tapioca, whereas the RI method grouped the three starches together without significant differences. Nevertheless, a strong positive correlation (r = 0.973, p < 0.01) between the two methods suggests that the RI method could serve as a rapid screening tool for ranking starch samples based on digestibility. This could be essential for guiding early formulation decisions in product development and prioritizing samples for further analysis.