Journal of Food Processing and Preservation最新文献

There is an increasing demand for nonalcoholic wines owing to religious beliefs, responsible driving, harmful effects of alcohol, and strict alcohol regulatory measures. Alcohol removal methods, used for nonalcoholic wine production, have negative impact on flavour characteristics and consumer acceptance. This study seeks to determine the fermentation kinetics and physicochemical properties of nonalcoholic wine developed from cashew apple juice using cold fermentation in combination with special yeast. The extracted cashew apple must was inoculated with S. ludwigii and Z. rouxii yeast culture separately and allowed to ferment at 0°C–4°C for 7 days in a completely randomized design. The pH, total soluble solids (TSS), temperature, specific gravity, titratable, volatile, and nonvolatile acidities of the fermenting must and wine were determined using standard methods. All the yeast strains maintained comparable fermentation trends with respect to pH, TSS, specific gravity, volatile acidity, titratable acidity, and fixed acid, but with different alcohol yields of 0.89 and 0.68% for S. ludwigii and Z. rouxii, respectively. The wine produced using S. ludwigii had a lower reducing sugar (3.58 mg/L) and TSS (6.65°Brix) compared to Z. rouxii (6.23 mg/L and 7.65°Brix), respectively. However, no significant differences existed in pH, titratable acidity, specific gravity, alcohol content, and colour characteristics: brightness (L^∗). The matured wine products recorded 0% alcohol content and had distinct appealing colours. The application of cold fermentation combined with special yeast in nonalcoholic wine production is promising and deserves more research to explore its full potential in meeting the increasing demand for nonalcoholic wines.

The household refrigerator model used for freezing processes in this study was produced in the factory in different energy classes (C, D, and E). Equal amounts of beef (10 × 10 × 2 cm; 2 × 2 × 2 cm) and minced beef (10 × 10 × 2 cm) were placed in refrigerator bags before freezing. The freezing processes were carried out by placing beef samples on the top shelf where the radial fan was located in the freezer compartment of the refrigerators. After the frozen samples were thawed at +4°C, they were cooked in a water bath at 85°C. It was determined that the samples frozen in the refrigerator belonging to the D energy class at −24°C had shorter freezing times and therefore higher freezing rates. It was observed that pH (5.54–5.72) values of samples frozen in the D energy class were higher due to lower weight loss (0.32%–6.80%) values. When their color values were examined, the redness (a^∗) values (15.09–17.61) were the highest, while the yellowness (b^∗) values (10.31–13.29) were the lowest in these samples. In addition, the hardness (49.00–182.74) and chewiness (16.35–71.80) values of samples frozen in Energy Class D were found to be lower, while their protein denaturation temperatures were higher due to shorter freezing times. Consequently, in this study, the effects of the difference in energy classes of refrigerators on the quality characteristics of beef samples were examined, and the refrigerator belonging to the energy class (D) that gave the best quality properties was found to be the most suitable one for freezing the beef.

Carica papaya Linn, known for its limited shelf life, typically relies on conventional cold storage (CS) methods to prolong freshness. However, being a fruit sensitive to chilling, papaya exhibits low tolerance to cold conditions, making it susceptible to chilling injury during CS. This study was undertaken to explore the correlation between postharvest treatment using 1-methylcyclopropene (1-MCP) and geranium oil (GO) and the antioxidant responses of papaya against oxidative stress during CS. Various treatments were administered, incorporating different concentrations and durations of exposure. The specified concentrations for 1-MCP and GO were 300 and 600 mg/L, and 2% and 4% (v/v), respectively, with exposure durations of 30 and 60 min. Over a 16-day period, the fruits underwent assessments for antioxidant activity, related enzyme activities, hydrogen peroxide content, and superoxide anion production rate at 4-day intervals. Both 1-MCP and GO treatments enhanced total phenolic and total flavonoid content, DPPH scavenging antioxidant capacity, and notably improved the activities of SOD, CAT, APX, and POD enzymes. This enhancement in antioxidant capacity and enzyme activities effectively mitigated the rise in reactive oxygen species levels in the fruits. The study revealed that 1-MCP treatment with higher doses and longer exposure times yielded superior outcomes, while GO treatment with higher doses and shorter exposure times produced favorable results compared to longer exposure times. Considering cost-effectiveness and time efficiency, a more comprehensive exploration of the synergistic effects of 1-MCP and GO may be essential to optimize effective doses within a reduced exposure timeframe.

Perishable foods are characterized by a short shelf life, which is an important challenge for the companies that commercialize them. For this reason, the food industry keeps searching for new technologies to preserve their freshness, such as electrolyzed water. This review focuses on near-neutral electrolyzed water (NNEW) with a pH of 5.0–7.5, which has no negative impact on organoleptic characteristics nor on the nutritional quality of foods. It also examines how NNEW can be used to preserve fresh and minimally processed foods, detailing the extension of shelf life after treatments, its effects on food quality (e.g., appearance, texture, and color), and its potential mechanisms for controlling autolytic activity and spoilage microorganisms. Evidence of the attributes of NNEW as a food preservative, besides its well-known sanitizing properties, to extend the shelf life of fresh and MP edible plants and animal products is offered. The review further highlights practical applications for different types of food, including meat, seafood, fruits, and vegetables, and explores how NNEW could be integrated into handling, packaging, and distribution processes. Lastly, the need for large-scale industrial studies is emphasized to determine the feasibility of implementing the use of NNEW to reduce losses in food production and processing facilities, food supply chains, and retail.

Lutein is a macular biopigment that can protect the retina from oxidative stress induced by chronic exposure to light and oxidants. The peel of gac fruit (Momordica cochinchinensis) contains high levels of lutein, but the extraction optimisation parameters are complex, requiring saponification, and the effects on ocular bioactivity are not well understood. This study is aimed at optimising parameters for lutein extraction validated using HPLC from gac peel to determine their protective effects on oxidatively stressed retinal cells. The factors investigated for optimisation were KOH concentration, time, and temperature using (1) single factor, (2) multiple factor response surface methodology, and (3) predictive modelling. The optimum conditions for lutein extraction using single factors were 9% KOH for 3 h at 60°C, multiple factors were 9% KOH for 3 h at 45°C, and predictive modelling was 18% KOH for 1.9 h at 39.9°C, with the maximum extraction of lutein at 12.37, 15.64, and 17.4 mg/g DW, respectively. The extracted lutein purity and chemical composition were compared using HPLC and FTIR and indicated high purity and similarities in all extracts including the commercially purified lutein. Lutein extracted exhibited benefits on oxidatively stressed retinal pigment epithelium (RPE) cells that reversed damage to baseline unstressed levels exceeding 80% viability, similar to purified lutein standards. The feasibility of gac lutein and extraction optimisation were discussed for commercial translational opportunities as a medicinal bioproduct with a focus on eye benefits.

Many studies have been carried out on the antioxidant effects of medicinal plants in edible oils. One of those plants is turmeric, which, due to its biological and antioxidant compounds such as curcuminoids, has a strong antioxidant effect and prevents oxidation of unsaturated fatty acids (FAs). In this study, turmeric at different levels (5% and 10% w/w) was used to increase the oxidative stability of the milk thistle (Silybum marianum L.) seed oil (MTSO). Additionally, to improve the performance of turmeric, cold plasma (CP) treatment was used at different durations (5 and 10 min). The effect of turmeric on the quality parameters of MTSO was investigated during different storage times (1, 30, and 60 days). The results indicated that the addition of turmeric treated with CP significantly (p < 0.05) decreased the acidity value (AV) (1.00–0.62 mg NaOH/g oil) and the peroxide value (PV) (4.47–3.65 mEq O₂/kg oil) and also increased the total phenolic content (1003.23–1116.90 mg/GAE/100 g oil), antioxidant activity, α-tocopherol, and finally the oxidative stability compared to the control sample and oil containing untreated turmeric. Furthermore, gas chromatography (GC) analysis of the oil sample of the FA profile containing CP-treated turmeric revealed the higher ratio of unsaturated FAs (i.e., linoleic and arachidonic acid) and lower saturated FA content (palmitic and stearic acid) compared to oil samples containing untreated turmeric. To conclude, CP treatment increased turmeric performance and improved the quality characteristics of MTSO.

Today, producing fruit or vegetable cubes with high solubility and dispersibility can attract consumers’ attention, diminish agricultural waste, and raise people’s access to important nutritional sources. In recent years, it seems that cube-making preserves the appearance and marketability of food. In this study, the physicochemical properties of foam-mat-dried spinach powders with thicknesses of 3 and 5 mm produced at 40°C, 50°C, 60°C, and 70°C were investigated. The resulting powder was used to produce spinach cubes. The physicochemical properties of the powders were evaluated. With an increase in foam thickness, the water activity, moisture content, dissolution time, particle size, density, and porosity increased, whereas the hygroscopicity and glass transition temperature decreased. The lowest chlorophyll content (0.166 mg/g spinach) was observed in samples dried at 70°C and 5 mm. The samples dried at 70°C and 3 mm had the highest L^∗ and higher stability (lower moisture content and water activity and higher Tg). The Heckel equation showed that the highest k value was related to the spinach powder produced at 70°C and 5 mm. The cubes with the greatest heights, the highest chlorophyll content (0.245 mg/g spinach), and the lowest dissolution time were obtained from powders produced at 40°C and 3 mm. The cube of the powder produced at 70°C and 5 mm had the longest dissolution time. All cubes had a non-Fickian release in both dissolution media. The product of this research is dried spinach powder and its cubes. This product provides easy access to the valuable nutritional compounds of spinach in all conditions. This product is used as an additive in soup. It can also be used with yogurt and smoothies.

In recent years, the quality of rice wine has been greatly improved by multibacterial fermentation. In this study, Saccharomycopsis fibuligera (Sf) was selected as the experimental material to perform intensive fermentation of northeastern round glutinous rice (Db) and Yunzihong No. 23 (Zh). Anqi rice wine koji (Rl) served as the fermenting agent. The differences in the quality of rice wine before and after the addition of snap capsule-covering yeast were compared by determining the dynamic changes in the physicochemical properties, amino acids, and flavour-related compounds during rice wine fermentation. The results showed that adding Sf significantly (p < 0.05) increased the contents of alcohol, organic acids, and amino acids and imparted a new characteristic flavour to rice wine, resulting in more intense caramel and vinegar flavours. Overall, these results offer baseline information for using Sf in rice wine fermentation.

The objective of this study was to enumerate and identify Lactobacillus spp. and Bifidobacterium spp. from 70 samples of commercial dairy probiotic products and assess the antibiotic resistance profile of these probiotic cultures. Viable Lactobacillus spp. and Bifidobacterium spp. were not detected in 13 of 70 probiotic dairy products. Fifty-six products with specific claims of viable bacteria met or exceeded their label claim. Only one of the tested products had a lower number of viable bacteria than stated on the label. Based on the label claims, 11 samples explicitly indicated the presence of monoculture Bifidobacterium spp. strains. Meanwhile, 36 samples were labelled as containing a combination of Lactobacillus spp. and Bifidobacterium spp. species. However, 23 samples did not provide detailed information about the specific probiotic species present. The disc diffusion method was used for determining antibiotic resistance. High levels of resistance to methicillin (100%), vancomycin (95.3%), and cefoxitin (90.7%) were observed in Lactobacillus spp. strains. Bifidobacterium spp. strains were determined to have high frequencies of resistance to cefoxitin (100%), vancomycin (100%), and methicillin (95.6%). Finally, MDR rates were found to be 100% in Bifidobacterium and 95.3% in Lactobacillus species. Antibiotic resistance should be regarded as a significant part of the safety assessment of probiotics. Novel approaches will be essential for addressing MDR bacteria.

The effects of feed moisture content of 23% and 27%; die temperature of 120°C, 145°C, and 170°C; whole oat flour (WOF); and broken rice flour (BRF) at different ratios of 25:75, 50:50, and 75:25 were studied on functional and technological properties of the extrudates. Results showed that EI, hardness, porosity, and WAI were negatively affected by increasing WOF content, while this trend had a positive effect on WSI. Higher temperature resulted in higher WAI and WSI, but EI and hardness did not change with the amount of thermal treatment. Increasing the feed moisture content had a significant effect on elevating BD, hardness, and WAI and decreasing EI, porosity, and WSI. The FTIR spectrum demonstrated that the chemical groups of the textured samples from WOF and BRF did not change after extrusion. Simultaneous increase of WOF and the die temperature could noticeably change the morphology and crystallinity of the products. The optimized grain-based instant powder in terms of functional properties such as good flowability and lower cohesiveness was determined at WOF 25:75 BRF blend, 170°C, and 27% moisture content. Our results demonstrate an innovative approach for the use of WOF in combination with BRF in the production of nutritious instant powder by extrusion.