Journal of Food Processing and Preservation最新文献

Tamarillo (Solanum betaceum) is a nutrition-rich product containing antioxidant components and preventive properties against cancer risk. However, there is currently a scarcity of research on processing techniques to diversify products and extend the preservation time of the active compounds in tamarillo. In this study, we focused on developing a cider processing procedure from tamarillo by fermentation with Saccharomyces cerevisiae (Angel RV002). Fermentation conditions, such as the dilution ratio (66 : 34–34 : 66%, w/w), medium pH (3.5–5), total soluble solids (TSS 10–26°Brix), and yeast ratio (0.6–1.2 g/L) were investigated. Ethanol concentration, pH, TSS, titratable acidity, total sugar content, and reducing sugar content were evaluated from day 0 to day 5 of fermentation. At a 50 : 50 (%, w/w) dilution ratio of the tamarillo juice with water, pH 4.5, TSS of 22°Brix, and the addition of yeast 0.6 g/L to the fermentation process, the ethanol concentration reached 7.54 ± 0.11 (%, v/v) after 4 days of fermentation. Additionally, the product maintained a moderately low pH (pH 4.16). The final product exhibited a high sugar content and dissolved nutrients. The results of this study are expected to serve as a basis for the production of tamarillo cider, contributing to the diversification of the product, enhancing the value of tamarillo, and promoting economic development in the region of cultivation.

This study is aimed at evaluating the ability of plasma-activated water (PAW) to reduce the chlorpyrifos pesticide residue in black grapes. Raw black grapes were spiked with a known concentration (10, 15, and 20 ppm) of chlorpyrifos (20% EC) and bubbled with 120 V air plasma at three different time intervals (5, 10, and 15 min). GC-MS analysis of these plasma-bubbled grapes showed up to 65.25% reduction (20 ppm sample) in chlorpyrifos content after 15 min of treatment. However, the treatment also reduced the grape juice’s ascorbic acid (19.97 ± 2.69 to 9.15 ± 2.02 mg/ml), antioxidant scavenging activity (77.42 ± 2.97 to 53.30 ± 4.77%), total flavonoids (3.00 ± 0.53 to 2.61 ± 0.57 mg QE/ml), total soluble solids (14.23 ± 1.96 to 11.95 ± 1.86^°), total suspended solids (1.95 ± 0.16 to 1.80 ± 0.03 g/l), and turbidity (246.63 ± 11.42 to 224.1 ± 24.85 NTU). Meanwhile, other physicochemical attributes such as pH, titrable acidity, total phenol content, color index, and texture values had slight changes after plasma bubbling. Thus, plasma bubbling proved to be an effective method to remove the chlorpyrifos pesticide present in grapes, and the techniques also preserve the quality of the commodity.

The market of gluten-free food products has been growing exponentially in recent years. Consequently, it is necessary to conduct research on the effects of various compounds to enhance the quality of these products. The present study is aimed at investigating the effects of adding whey protein concentrate (WPC) and soy protein isolate (SPI) at three levels (0%, 5%, and 10%) and xanthan gum (XG) (0%, 0.15%, and 0.3%) on the textural and rheological characteristics of gluten-free batter and cake based on rice flour. The results showed that increasing the levels of XG, WPC, and SPI improved the apparent viscosity of the batter samples. The effect of WPC on the apparent viscosity was more pronounced than that of SPI, as the highest value (21.9 Pa·s) was related to the sample containing 10% WPC and 0.3% XG. The loss tangent values of the batter samples, measured at a frequency of 1 Hz, ranged from 0.531 to 0.8 for different levels of WPC/XG and from 0.466 to 0.699 for SPI/XG, indicating a gel-like behavior of the batter samples. The sample containing 10% SPI and 0.3% XG displayed the strongest gel with higher storage modulus (982.112 Pa) and loss modulus (458.039 Pa) compared to other samples. Increasing the levels of XG, WPC, and SPI resulted in higher specific volume, porosity, firmness, and springiness of the samples compared to the control sample (P < 0.05). The addition of WPC, SPI, and XG improved the overall acceptability of the cake samples, with the samples containing WPC/XG combination being the most preferred. Ultimately, the cake sample containing 10% WPC along with 0.3% XG introduced as optimal sample. This formulation not only can enhance the characteristics of gluten-free cake but also meets parts of the nutritional needs of consumers, particularly those with celiac disease.

This study examines a novel solar-assisted heat pump dryer integrated with a thermal energy storage system using soapstone as storage material. The dryer is investigated through experimental analysis across three operating modes: mode 1 with thermal energy storage during daytime, mode 2 without thermal energy storage during nighttime, and mode 3 without thermal energy storage during daytime. Experiments were carried out to investigate the drying of 500 g of Cavendish banana. Thermal performance, as well as economic, and nutritional content were examined. Three replicates of the experiment yielded consistent results, showing a significant reduction in the moisture content of the initial sample from 74.4% to 9.6% after undergoing distinct drying durations. Mode 1 achieved this reduction in 270 minutes, mode 2 in 390 minutes, and mode 3 in 360 minutes. The average specific moisture extraction rates for modes 1, 2, and 3 were 0.13, 0.11, and 0.12 kg/kWh, respectively. Simultaneously, the drying rate ranged from 0.16 to 0.24% per minute. The drying efficiency varied among the tested modes, with mode 1 achieving the highest efficiency at 23.23%. In terms of coefficient of performance, mode 1, mode 2, and mode 3 exhibited values of 3.69, 2.57, and 2.54, respectively. The economic analysis conducted specifically for mode 1 revealed a payback period of 1.5 years, indicating the time required to recover the initial investment. Additionally, the results indicated that the dried Cavendish banana had significantly higher concentrations of proximate parameters and minerals compared to the fresh Cavendish banana, as evidenced by a p value less than 0.05.

Objective. Yak is found in the Qinghai-Tibet Plateau and represents a meat of high nutritional value and good flavor. However, the production of yak is limited, and yak meat adulteration is a growing concern in the marketplace. To protect consumer rights and prevent unfair competition, it is necessary to use an efficient assay to identify the species of yak meat rapidly and accurately being sold. Methods. Loop-mediated isothermal amplification (LAMP) combined with hydroxy naphthol blue (HNB) was used to identify potential adulterants. The specificity and sensitivity tests of yak-derived components were carried out to achieve the monitoring of yak-derived components. Results. The optimal color development was achieved with an external primer-to-internal primer ratio of 400 nmol/L : 1200 nmol/L, 1.5 mmol/L dNTP, and 0.32 U/μL Bst DNA polymerase with 5 mmol/L MgSO₄ at 62°C amplification temperature. The detection sensitivity of LAMP-HNB for yak-derived DNA was up to 1 pg/μL. Conclusion. The LAMP-HNB assays provided a valuable tool for the identification of yak gene from adulterated meat. This further enabled the LAMP-HNB assay to be applicable in the identification of other meat products.

Almonds play a significant role in Iran’s economy, and factors that threaten their market, such as aflatoxins, need careful consideration. Plasma-activated water (PAW) is a new method that has antioxidant activity and can eliminate toxins and microbial agents, making it a suitable solution for removing aflatoxins from almonds. In a study, the continuous PAW production system was used to control and remove almond aflatoxins, and molecular dynamics simulation was employed to evaluate the impact of PAW on aflatoxin B1. The study found that reducing the flow rate of plasma-treated water had the greatest effect on reducing aflatoxin concentration, followed by PAW application time, the dose of inoculated toxin, and the air/gas mixture ratio. The use of PAW reduced aflatoxin concentration in almonds by 12% to 56.8%. The simulation results suggested that PAW can affect the structure of aflatoxin B1, change and destroy its activity, and reduce its toxicity. Among the free radicals tested, NO₃⁻ was found to be the most effective in degrading aflatoxin B1. This study demonstrates the potential of PAW as a method to remove aflatoxins and enhance the safety of almonds.