Journal of Food Processing and Preservation最新文献

Canistel nuts (Pouteria campechiana) are underutilized sources of nutrients and phytochemicals, but their application is limited by the presence of antinutritional factors. Enhancing the nutritional value and bioavailability of these nuts requires processing methods that reduce or eliminate antinutrients, while also influencing their nutrient composition and functional properties. Therefore, this study was aimed at evaluating the influence of culinary treatments on the physicochemical and functional properties of canistel nuts. For this purpose, the collected nuts were roasted, boiled, and boiled–roasted. The powders obtained were used to determine physicochemical and functional properties, FTIR, and amino acid profiles. The different analyses showed that the energy, water, and lipid contents were not affected by the treatments (p > 0.05). Roasting improved protein and fiber content. The treatments improved the content of all minerals. The carotenoid content ranged from 21.84 mg/100 g (raw nuts) to 5.23 mg/100 g (boiled–roasted nuts). Condensed tannins increased with the double treatment (p < 0.05), while all treatments improved the hydrolysable tannin content (p < 0.05). The same was true for phytates and oxalates, although the levels were below the threshold values. In terms of functional properties, swelling and water retention capacities were reduced by roasting, whereas oil retention capacity was not affected (p > 0.05) by the treatment. All rheological parameters were affected by the treatments (p < 0.001), as was the FTIR profile (number of peaks and intensities). The amino acid profile showed the presence of eight amino acids in the different samples, six of which were nonessential. Based on these findings, boiling and combined boiling–roasting treatments are recommended to enhance the nutritional and functional properties of canistel nuts, supporting their use in food supplement formulations.

Consumer preferences in tandem with rising concerns about malnutrition require the development of healthy and protein-rich functional products. Thus, the present research was conducted to make alfalfa leaf protein concentrate (ALPC)–supplemented biscuits. Findings have indicated an excellent nutritional profile of ALPC with 6.31%, 14.39%, 57.5%, 8.89%, 5.37%, and 7.53% of moisture, ash, crude protein, crude fat, crude fiber, and NFE, respectively, and 340.13 kcal of energy per 100 g. The biscuits were developed with 0%, 2%, 4%, 6%, 8%, and 10% ALPC substitution and analyzed for the proximate composition, physical parameters, phytochemical and antioxidant profile, and sensory attributes. Results showed that moisture, ash, protein, fat, and fiber significantly (p < 0.0001) increased from 1.91% to 2.56%, 0.53% to 3.05%, 10.23% to 20.18%, 21.05% to 22.96%, and 1.60% to 3.06%, respectively, but the values of nitrogen-free extract and energy decreased significantly (p < 0.0001) from 64.66% to 49.21% and 489.02% to 484.24 kcal, respectively. The TPC, TFC, DPPH, and FRAP also significantly (p < 0.0001) increased and reached 161.97 mg GAE/100 g, 152.75 mg CE/100 g, 50.36%, and 20.68 mmol/100 g. Mineral content was also significantly increased, except for sodium and zinc. Moreover, a notable decrease was observed in the diameter and spread ratio, while the value of thickness and hardness was found to be substantially increased (p < 0.0001). The most favorable sample in terms of nutritional composition, phytochemical, antioxidant, and mineral contents was T₅ (10% ALPC). Furthermore, the increased amounts of ALPC supplementation resulted in a decrease in the brightness, redness, and yellowness of the biscuits. Biscuits with 8% supplementation of ALPC have maintained good sensory and quality attributes while offering significantly increased nutritional, phytochemical, and antioxidant properties. From the above results, it was concluded that a maximum of 8% ALPC supplementation in refined wheat flour could make acceptable biscuits with a healthy nutritional profile. ALPC could be very useful for the food industry as a source of protein with technological potential, bioactive compounds, and nutritional properties that ultimately achieve food security.

C. Wu, Q. Hu, H. Wang, and Z. Deng, “Comparison of 11 Rice Bran Stabilization Methods by Analyzing Lipase Activities,” Journal of Food Processing and Preservation, 44, no. 4 (2020): e14370, https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14370

In the article, the units are missing from the headings of Table 5. All values in Table 5 represent percentages, and therefore all headings should have a percentage symbol. The correct Table 5 is shown as follows:

The authors apologize for this error.

This study is aimed at developing and characterizing functional oleogels (OGs) based on Ocimum basilicum L. seed oil (a rich source of α-linolenic acid) structured with beeswax (5%–20%) for the effective delivery of quercetin. The formulation’s physicochemical properties, structural integrity, and release behavior under simulated gastrointestinal conditions were evaluated. Gel setting time was significantly (p < 0.05) reduced from 8.44 to 6.25 min by increasing the beeswax concentration from 5% to 20%, and oil binding capacity exceeded 99% in formulations containing ≥ 10% beeswax. As the wax concentration increased, the firmness of OGs increased significantly (p < 0.05) from 14.8 to 130 g, with the highest hardness observed at 20% beeswax. Rheological analysis confirmed gel-like viscoelastic behavior and formation of well-structured OGs using more than 5% oleogelator. FTIR spectra indicated physical interactions between quercetin and the wax–oil matrix. XRD analysis revealed β  ^′-polymorphic crystals (d = 4.18 and 3.76 Å), desirable for food applications. DSC confirmed enhanced thermal stability and absence of quercetin crystallinity in the OG matrix. In vitro release studies showed that oil structuring resulted in lower release of loaded bioactive in harsh gastric conditions (36% and 22% for OGs containing 5% and 20% oleogelator, respectively), thus promoting intestinal delivery (up to 71%). The release data were best fitted with the Kopcha kinetic model (R² ≥ 0.96). These results highlight the potential of basil seed oil–based OGs as sustainable carriers for bioactive delivery in food and nutraceutical applications.

Seeds of roselle (Hibiscus sabdariffa L.) are a good source of protein and carbohydrates, as well as functional ingredients, including the α-tocopherol and oleic–linoleic group of fatty acids. The roselle seed oil extraction process was standardized for supercritical fluid extraction (sc-CO₂) and compared with solvent extraction using n-hexane. A response surface approach was used to evaluate the effect of operating conditions, namely, pressure (10, 15, and 20 MPa), extraction time (150, 165, and 180 min), temperature (45°C, 55°C, and 65°C), and particle size (400, 600, and 800 μm). The oil yield percentage of roselle seed oil extracted by sc-CO₂ was found to be about 16.28% ± 1.07%, obtained at optimum conditions of 20 MPa, an extraction time of 165 min, a temperature of 45°C, and a particle size of 400 μm. The extracted oil was found to be rich in unsaturated fatty acids (74.08% ± 1.43%) with a total phenolic content of 28.60 ± 0.42 mg GAE/g, α-tocopherol of 68.03 ± 1.03 mg/100 g, and a DPPH radical scavenging capacity of 67.93% ± 4.41%.

Fenugreek seeds (Trigonella foenum-graecum) are widely recognized for their dual role, both as a culinary ingredient and a medicinal herb. Traditionally, fenugreek seeds have gained increasing scientific interest due to their rich nutrient profile and potential health benefits, making them valuable for food and nutraceutical applications. This study is aimed at comprehensively analyzing the physicochemical and fatty acid profile of fenugreek seeds. Moisture, ash, lipid, protein, and fiber content were determined, and various physical and functional properties were evaluated. The oil analysis investigated key physicochemical factors such as color, acid value, peroxide value, iodine value, and saponification value to provide a comprehensive evaluation of the oil’s quality and stability. Proximate analysis revealed that fenugreek seeds are a source of protein (25.24%), dietary fiber (7.89%), and lipids (6.84%). The seeds demonstrated significant water and oil absorption capacities, indicating their potential as a food ingredient with good emulsifying and foaming properties. The research findings also indicated the presence of diverse fatty acids, including monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and negligible total trans-fatty acids. It was found that both the oil samples (cold-pressed and solvent-petroleum ether extracted) contained two primary components, namely, linolenic acid and linoleic acid, categorized as polyunsaturated Omega-6 fatty acids. These fatty acids are known for their notable therapeutic potential in managing cardiovascular diseases and anticancer properties.

The growing demand for plant-based alternatives has urged the development of advanced processing technologies that enhance product quality while maintaining nutritional integrity. Nonthermal technologies, including high-pressure processing (HPP), pulsed electric field (PEF), ultrasound, ultraviolet (UV) light, irradiation, and cold plasma (CP), offer effective alternatives to traditional thermal methods. These technologies improve microbial safety, enhance protein functionality, and extend shelf life without compromising sensory and nutritional properties. This review summarizes the applications of nonthermal technologies in plant-based food processing, focusing on their roles in modifying texture, flavor, protein structure, and nutrient bioavailability. HPP enhances food safety and textural properties, while PEF facilitates protein extraction and enzymatic modifications. Ultrasound aids in emulsification and structural changes, whereas UV light and irradiation contribute to microbial decontamination and shelf life extension. CP shows potential in antimicrobial applications and as an enhancer of functional ingredients. Despite their advantages, challenges such as scalability, processing costs, regulatory concerns, and consumer acceptance hinder widespread adoption. Moreover, the complex interactions between plant-based matrices and nonthermal treatments require further investigation to optimize processing conditions. Future research should investigate the synergistic effects of combining multiple nonthermal techniques, enhance process efficiency, and establish standardized guidelines for industrial applications. Advances in automation and real-time monitoring could further enhance these technologies, ensuring the production of high-quality, sustainable, and nutritionally optimized plant-based alternatives. With continued innovation, nonthermal processing has the potential to revolutionize the plant-based food industry.

Microbial spoilage and contamination pose significant challenges to the shelf life and safety of minimally processed foods such as sous vide vegetables. Essential oils have emerged as promising natural preservatives due to their antimicrobial properties. In this study, Elettaria cardamomum Maton var. minuscula essential oil (ECMEO) was chemically characterized and its antimicrobial efficacy evaluated against various microorganisms through both vitro and in situ experiments. The antibiofilm activity of ECMEO, specifically against biofilm-forming Pseudomonas aeruginosa, was assessed using crystal violet staining and MALDI-TOF MS profiling. Additionally, insecticidal activity against Megabruchidius dorsalis was tested, and synergistic effects with mild thermal treatment on microbial growth were investigated. GC–MS analysis identified α-terpinyl acetate (40.9%) and 1,8-cineole (36.2%) as major components of ECMEO. The essential oil exhibited strong antimicrobial effects against several bacteria and yeasts, with minimum inhibitory concentrations between 0.33 and 0.56 mg/mL. ECMEO effectively inhibited microbial growth in vapor-phase assays and significantly reduced bacterial counts in vacuum-sealed sous vide carrots, including suppression of P. aeruginosa biofilms. Combined application with mild heat showed synergistic inhibition of bacterial growth. Furthermore, ECMEO demonstrated insecticidal activity against M. dorsalis. These findings suggest ECMEO is a promising natural preservative for enhancing microbial safety and extending the shelf life of sous vide vegetables, with potential applications in food preservation and crop protection.

The use of chemical preservatives, such as propionic acid, sorbic acid, benzoic acid, and nitrites, is a widely adopted strategy in the food industry to inhibit microbial growth and prolong product shelf life. However, the prolonged consumption of synthetic additives has been associated with adverse health effects, driving a growing demand for natural and sustainable preservation alternatives. In this context, this study was aimed at developing and evaluating a natural preservative system based on bacterial nanocellulose (BNC) incorporated with bioactive compounds for application in bread preservation. BNC was biosynthesized using Komagataeibacter xylinus through a green synthesis process and served as a biologically derived nanocarrier for cinnamaldehyde oil and clove extract, selected for their well-documented antimicrobial and antioxidant properties. The natural preservative was applied to bread formulations, and its effectiveness was evaluated through the minimum inhibitory concentration (MIC) and stability analysis. Antimicrobial activity was determined via MIC assays and inhibition halo measurements on fungal culture plates. Additionally, shelf life extension was evaluated by monitoring visual spoilage and structural integrity of bread samples over time, in comparison with samples treated with conventional artificial preservatives. The results confirmed the effectiveness of cinnamaldehyde-loaded BNC prolonging the bread’s shelf life without compromising its structure. The combination of natural preservatives and nanotechnology proved to be a promising alternative to synthetic preservatives, aligning with the clean-label food market and opening up opportunities in the bakery industry and beyond.

L. Abadía-García, M. Mondragón-Ugalde, S. L. Amaya-Llano, and B. Murúa-Pagola, “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334,” Journal of Food Processing and Preservation 2025 (2025): 9366397, https://doi.org/10.1155/jfpp/9366397.

In the article titled “Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334,” there was an error in the corresponding author, where Silvia L. Amaya-Llano was omitted as a corresponding author. The final corresponding authors are Silvia L. Amaya-Llano and Beneranda Murúa-Pagola.

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