Journal of Food Processing and Preservation最新文献

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.

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 evaluates the impact of soaking, roasting, and germination—alone and in combination—on saponin reduction and nutritional enhancement in quinoa (Chenopodium quinoa Willd), integrating both biochemical analysis and engineering metrics for industrial scalability. Commercial quinoa seeds were subjected to controlled soaking (12–24 h, 3:1–5:1 v/w, 22°C, gentle agitation), roasting (180^°C ± 2^°C, 3.5 min, rotary drum roaster), germination (72 h, 25°C, 90% RH), and their sequential combinations. Proximate composition (AOAC methods), saponin content (gravimetric assay), and total phenolic content (Folin–Ciocalteu assay) were determined, with all measurements conducted in triplicate. Statistical analysis employed one-way ANOVA to assess significant differences among treatments (p < 0.05). Results demonstrated germination and combined germination–roasting as the most effective treatments, achieving a saponin reduction of 53% (0.56 ± 0.02 g/100 g vs. raw 1.20 ± 0.05 g/100 g, F = 238.88, p = 0.0001), the highest protein content (17.40% ± 0.03% vs. raw 14.73% ± 0.61%, p = 0.012), and total phenolic content (2.01 ± 0.18 mg GAE/g, 65% increase, F = 30.18, p = 0.00001). Roasting alone most effectively reduced moisture (3.57% ± 0.16%), supporting shelf stability, but caused notable thermal degradation of phenolics (−48%). Engineering assessments revealed roasting as the most energy-intensive step (1.2 kWh/kg), whereas soaking presented a throughput bottleneck (12–24 h, 8–16 kg/h). The findings suggest a scalable, integrated processing strategy combining biological and thermal treatments, optimizing nutritional value, antinutritional factor removal, and industrial feasibility for broader quinoa utilization.

The tucumã-do-Amazonas (Astrocaryum aculeatum) is a fruit that is native to the Amazon region and known for its high content of β-carotene, phenolic compounds, and unsaturated fatty acids, making it a promising candidate for the development of functional products. However, conventional thermal methods can degrade heat-sensitive compounds. This study evaluated the application of microwave-assisted extraction in the production of tucumã nectar, aiming to maximize the retention of β-carotene and preserve the physicochemical and functional characteristics as well as the bioactive compounds of the product. Using a central composite rotational design, the optimal extraction conditions were 122.99 W for 63.28 s, which resulted in higher β-carotene retention (0.111 ± 0.003 mg/g). Microwave treatment also stood out for better preservation of volatile compounds such as β-(E)-ocimene and hexenal, as well as maintaining a suitable pH (6.52), light color (ΔE < 0.7), and lipid profile, with oleic acid as the predominant fatty acid (82.93%). Compared to conventional heating, microwave heating showed lower thermal degradation and greater efficiency in preserving the bioactive compounds. It is concluded that this technology shows potential as an alternative for processing functional nectars derived from Amazonian fruits, preserving their bioactive compounds and functional properties.

Oil mobility is a key determinant of stability in hazelnut-based pastes, as it promotes oil separation, which in turn causes a greasy texture and increased susceptibility to oxidation. It is hypothesized that (1) grinding leads to the formation of agglomerates that immobilize oil and thus prevent oil separation and that (2) mixing disrupts these structures, resulting in destabilization and increased oil mobility. The understanding of the formation, process dependency, and functional relevance of agglomerates is limited by the lack of analytical methods for their detection. This study employed a multiscale analytical approach combining microscopic techniques (light microscopy and NMR diffusometry) for direct detection of agglomerates with macroscopic measurements (oil binding capacity, rheology, and oil separation during 4 weeks of storage) to reveal their function in nut pastes of increasing complexity: pure hazelnut pastes (100% w/w nuts), hazelnut–sugar pastes (70% w/w nuts and 30% w/w sugar), and nougat formulations. Grinding technologies (cutter, ball mill, and roller refiner) at two intensities were compared during the production of pure hazelnut and hazelnut–sugar pastes. Based on these results, nougat pastes were produced at laboratory and industrial scales using roller refining. Mixing conditions of nougat pastes were varied to evaluate the stability of agglomerates and its impact on oil mobility. Agglomerate structures were detected using microscopic techniques, depending on processing technology, intensity, and composition of hazelnut-based pastes. In macroscopic tests, their presence was associated with enhanced oil immobilization and improved product stability. These findings demonstrate that oil mobility in hazelnut-based pastes is strongly influenced by grinding and mixing conditions and highlight the relevance of a multiscale analytical approach to optimize processing for stable fat-based products.