Journal of Food Processing and Preservation最新文献

Aiming at the problems of poor imaging effect and low impurity classification accuracy of existing paddy quality detection systems, we propose a rapid paddy impurity detection system based on machine vision. The system consists of an image acquisition subsystem and an impurity classification subsystem, which aim to accurately evaluate the quality of paddy grains. The image acquisition subsystem is composed of a multi-degree-of-freedom manipulator, a flexible vibrating disc, an industrial camera, a light source, and an embedded computing platform. The multisensor fusion technology is used to realize the two-dimensional imaging of the target paddy. Moreover, the impurity classification subsystem innovatively adopts the feature extraction method based on convolutional neural network to realize the fast and accurate classification of paddy impurity images. To balance the classification accuracy and computational complexity, we use GhostNet as the backbone network for efficient high-dimensional semantic feature extraction from paddy images. Furthermore, the visual attention mechanism and multiscale feature aggregation strategy are introduced to enhance the extracted features and improve the accuracy of impurity classification. The image acquisition subsystem collects 256 raw images with a resolution of 5120 × 5120. After image preprocessing, a total of 5000 paddy image blocks are obtained, and each block has different resolutions. These image blocks include lesion paddy images, moldy paddy images, sprout paddy images, immature paddy images, and normal paddy images. The trained impurity classification model achieves 83.64% precision, 83.60% recall, 83.54% F1 score, and 93.44% accuracy. These results not only show the efficiency and accuracy of the system in practical applications but also provide important reference value for future research and application in a wider range of agricultural detection fields.

Food allergies are one of the globally recognized public health concerns due to developments in food production and processing technology. It is difficult to prevent the intake of food allergens due to the complex nature of food products. Food researchers are striving to find innovative techniques to remove allergy-causing agents and produce nonallergenic food products. The prime objective of this study was to assemble the latest information to produce hypoallergenic food with the help of emerging technologies including irradiation, high-pressure processing (HPP), pulsed ultraviolet light (PUL), pulsed electric fields (PEFs), cold plasma, ultrasound, and their combination. Classification of food allergy, epitope description, identification method, and clinical manifestations are also presented. Studies showed that processing technologies reduce allergenicity while retaining the sensory and nutritional integrity of food products. The effectiveness of each method appears to be highly dependent on the specific food matrix, the type of allergen, and the processing parameters used. Among the technologies discussed, cold plasma, HPP, and ultrasound demonstrated the most significant reduction in food allergenicity, while irradiation and PEF were less effective. Notably, combining multiple nonthermal technologies emerged as the most promising strategy to develop hypoallergenic foods with minimal compromise to quality. We anticipate that these findings will provide a thorough understanding of food allergy mechanisms in reducing food immunoreactivity and an approach for better industrial application.

This study systematically investigated the physicochemical characteristics, quality attributes, and microbial community dynamics of Ma bamboo shoots (Dendrocalamus latiflorus Munro) during natural fermentation following thermal treatment. The results indicated a gradual decrease in protein, soluble sugars, vitamin C, total pectin, water-soluble pectin, total amino acids, and pH over the course of fermentation. Notably, threonine was detected on the fifth day, and the accumulation of organic acids such as lactic acid and succinic acid contributed to the development of a characteristic sour flavor in the fermented shoots. In terms of quality attributes, the fermented Ma bamboo shoots exhibited a dark yellow–green coloration. Morphological alterations and partial damage to thin-walled cells were associated with significant reductions in hardness and cohesiveness. Microbial analysis revealed that the genus Lactobacillus became predominant, accounting for 92% of the bacterial population by the seventh day of fermentation.

Background: Marinating is a common method to improve the sensory quality and shelf life of seafood, but novel methods are needed to enhance product appeal. The food industry is increasingly using activated charcoal for its perceived health benefits. Additionally, black color in food has gained popularity as a key trend. This study investigated the effect of activated carbon (AC) on the quality and sensory characteristics of marinated shrimp fillets of Penaeus vannamei. Four experimental groups, control (0% AC), T1 (5% AC), T2 (10% AC), and T3 (15% AC), were stored for 10 days at 4°C. Significant changes (p < 0.05) were observed in crude protein, moisture, TVB-N, peroxide, salt, and ash, as well as aerobic and psychrophilic bacterial counts.

Results: Principal component analysis (PCA) and product characterization analysis highlighted the effectiveness of incorporating 15% AV and a 5-day cold storage period in enhancing the flavor, texture, and overall acceptability of the fillets. Extending the storage duration to 10 days was found to be less than ideal due to the emergence of off-odor, though AV had a positive effect on reducing peroxide and TVB-N levels, as well as inhibiting pH elevation and bacterial growth. PCA and sensory evaluation with a 9-point hedonic scale showed that 15% AC significantly improved flavor, texture, and overall acceptability after 5 days of storage. However, storage up to 10 days caused unpleasant odors, although AC reduced peroxide, TVB-N, and bacterial growth.

Conclusion: Therefore, it is recommended to use 15% AC in the marinade solution for a maximum of 5 days.

Solar drying is an easy and environmentally friendly way of food preservation. The use of a solar dryer for multicrop may also make this technology cost-effective. In fact, the performance evaluation of a solar dryer for different fruits and vegetables promotes the usability of a dryer for crops. Hence, in this study, a newly developed natural convection solar dryer has been evaluated for drying cabbage. Cabbage samples were pretreated with a brine solution (with 5% [w/w] NaCl) followed by blanching. Pretreated samples were dried both in the dryer and open sun. Control samples were also dried in the solar dryer and open sun. The cabbage was dried in single and multilayer arrangements, maintaining thin layer drying thickness. Temperature distribution in and outside of the dryer was also investigated during the experiment, both spatially and temporally. The acceptability of dried cabbage was checked using a 9-point hedonic scale test. The experimental value of the moisture ratio was fitted with four different thin layer drying models—Newton, Page, modified Page, and Henderson. The drying air temperature consistently exceeded the ambient temperature by approximately 1°C–35°C, depending on the intensity of solar radiation. Drying efficiency for single-layer and multilayer arrangements were 25.25% and 43.57%, respectively. Hence, multilayer drying of cabbage in the dryer can be an effective means of drying with higher efficiency. From the acceptability test, it was found that solar dried pretreated cabbage was mostly liked. The best fitted model was the Page model for both single and multilayer drying. Performance evaluation for multilayer drying of other fruits and vegetables might increase this dryer’s usability.

This study investigates the structural characterization, encapsulation, and controlled release of camel milk–derived lactoferrin in a chewing gum matrix for oral health applications. Lactoferrin was purified from camel milk with > 95% purity (80 kDa) using ion exchange chromatography and SDS-PAGE, and its structure was confirmed via FTIR (Amide I at 1645 cm⁻¹ and Amide II at 1541 cm⁻¹), CD (α-helical content), and DSC (T_m = 80^°C). Encapsulation in maltodextrin and gum Arabic via spray-drying achieved 85% efficiency, preserving lactoferrin’s amorphous morphology (XRD, ~20° 2θ) and uniform 5–10-μm microparticles (SEM). In vitro release studies in artificial saliva demonstrated a sustained 80% release over 180 min (Fickian diffusion, n = 0.45), supporting prolonged oral delivery. Lactoferrin exhibited potent antimicrobial activity against Streptococcus mutans (MIC = 100 μg/mL, MBC = 200 μg/mL) and Candida albicans (MIC = 50 μg/mL, 60% biofilm reduction), alongside significant antioxidant activity (reducing power = 0.65, 75% DPPH scavenging). Rheological analysis ensured a stable, elastic matrix (G^′ = 150 ± 10 kPa), while sensory evaluation indicated high acceptance (7.5–7.9/9 for 2%–3% lactoferrin), with taste differences not significantly affecting preference compared to the control. These results confirm the chewing gum’s bioactive potential for oral health, thus highlighting its role as a delivery system to combat oral infections and oxidative stress, with future commercial prospects subject to regulatory approval. Further studies are needed to assess in vivo efficacy and long-term stability.

The olive fruit is rich in phenolic compounds, but only 2% of it remains in the oil and the rest is removed with the olive mill wastewater (OMWW) and pomace. Consequently, the potential for producing phenolic extract from OMWW is substantial. Membrane processing stands as a viable technology for the recovery of phenolic compounds from OMWW. In this study, the extraction of phenolic compounds through membrane processes was carried out employing enzyme and solvent pretreatments for two olive cultivars (Koroneiki and Roghani). The extraction methods were assessed by determining the total polyphenol content, extraction efficiency, and antioxidant activity of the extract. Statistical analysis revealed that the extraction method and its interaction with the cultivar significantly impacted the extraction efficiency, while the effect of the cultivar itself was not significant. Across both cultivars, the enzymatic pretreatment method exhibited the highest extraction efficiency and phenolic compound content. Additionally, it was found that the Koroneiki cultivar had a higher amount of phenolic compounds than the Roghani cultivar. The enzymatic pretreatment achieved the highest extraction efficiency (75.5%) and phenolic content (1631.7 mg/L). The enzymatic pretreatment exhibited a lower value for the radical scavenging activity of the phenolic compound extract, whereas the iron reducing power of the phenolic compound extract was the highest with enzymatic pretreatment. Notably, the extraction method with enzymatic pretreatment exhibited the lowest IC50 and highest reducing power in both cultivars (p < 0.05). The lowest IC50 (51.6 μg/mL) and the highest iron reducing power (87.2 μM Fe II/g) indicated the strongest antioxidant activity in the Koroneiki cultivar. Conclusively, based on these results, the membrane extraction method with enzymatic pretreatment for both cultivars emerges as the most efficient extraction method with the highest antioxidant properties.

Durian (Durio zibethinus Murr.), often referred to as the “King of Fruits,” is known for its unique taste, distinctive aroma, and numerous health benefits. This study evaluated the effects of incorporating freeze-dried durian powder at concentrations of 1%, 3%, and 5% on the fermentation properties, physicochemical characteristics, antioxidant activity, and sensory quality of yogurt during cold storage. Samples were analyzed for pH, titratable acidity, viable lactic acid bacteria (LABs), total phenolic content (TPC), total flavonoid content (TFC), carotenoids, vitamin C, and antioxidant capacity using DPPH and ABTS assays. The results showed that the addition of freeze-dried durian powder accelerated acidification during fermentation, as evidenced by a more rapid decrease in pH and an increase in titratable acidity compared to the control yogurt. The initial LAB count ranged from 6.93 to 7.10 log CFU/g and increased to over 9 log CFU/g in both control and durian-supplemented yogurts within 24 h. Durian-enriched yogurt samples also showed significantly higher levels of polyphenols, flavonoids, carotenoids, and vitamin C, attributed to the phytochemical compounds present in the fruit. The 5% formulation demonstrated the highest antioxidant activity (DPPH: 25.34 ± 0.32 mg AAE/100 g; ABTS: 14.14 ± 0.13 mg AAE/100 g). Sensory evaluation indicated that the 3% durian yogurt achieved the highest overall acceptability due to its well-balanced sweetness, acidity, and characteristic aroma. These findings confirm the potential of incorporating freeze-dried durian powder to develop value-added dairy products and support the innovation of fruit-based functional fermented foods.

This study was conducted to improve the egg yolk puff (EYP) formulation by substituting butter (B) for lard (L) and investigated the effects of different storage conditions (−18°C, 7°C, and 25°C) on the physicochemical and sensory properties during shelf life (10 days). This study showed that refrigeration and freezing effectively mitigate the oxidation of oils in EYP. The acid value (AV) of EYP remained satisfactory after 10 days of storage, and the panelists also favored it in the sensory evaluation. Unfortunately, the texture profiles of the stored EYPs exhibited a significant decrease compared to the control group (p < 0.05), encompassing reduced hardness, springiness, cohesiveness, and chewiness. This study also employed principal coordinate analysis (PCoA) to analyze the data, revealing that refrigeration contributed significantly to preserving EYP flavor and closely approximated the control group. In contrast, cryopreservation positively influenced various sensory attributes, including appearance, flavor, taste, aroma, and overall acceptability of EYP. This implies that refrigeration and freezing techniques can effectively prolong the shelf life of EYP, thereby mitigating financial losses, reducing food waste, and minimizing potential health risks associated with foodborne illnesses. Moreover, the findings of this study will contribute to the global recognition and appreciation of this exquisite pastry, thus facilitating a comprehensive understanding and enjoyment of EYP worldwide.

Herbal yogurt was produced individually with scent leaf (Ocimum gratissimum) extract (FSLE) and mint leaf (Mentha spp.) extract (FMLE) at different volumes (milliliter) and coded as plain yogurt (PY) having 300, PY + FSLE (290:10), PY + FSLE B (285:15), PY + FMLE (290:10), and PY + FMLE (285:15). The samples were analyzed. The proximate, micronutrient, physicochemical, phytochemical, microbial, and sensory characteristics of the yogurt samples were determined. Proximate composition results revealed that there was no significant difference (p < 0.05) in all the proximate parameters. The moisture content of the samples ranged from 81.01% to 82.41%, protein content 6.62%–7.10%, fat content 4.63%–5.97%, and carbohydrate content 5.60%–6.07%. Fiber was not detected, and the ash content ranged from 0.076% to 1.09%. The physicochemical analysis showed that the pH values ranged from 4.27 to 4.32, and viscosity values ranged from 83.75 to 143.1 mPa·s. Total titratable acidity ranged from 1.11% to 1.23%. The phytochemicals increased with increasing quantities of FSLE and FMLE; flavonoids ranged from 13.55 to 17.65 μg/g, tannin 3.37–4.46 μg/g, and saponin 5.26–7.45 μg/g. Lactic acid bacteria count decreased with extract addition (9.0 × 10⁴–1.9 × 10⁴ cfu/g). The total viable count value ranged from 1.3 × 10³ to 4.0 × 10³ cfu/g while the mold count was not detected in the samples. The concentration of vitamin A varied from 0.17 to 0.34 mg/100 g, whereas the concentration of vitamin C ranged from 0.15 to 0.2934 mg/100 g. Calcium and potassium contents increased with the addition of the extracts. The sample PY + FMLE D (285:15 mL) was most preferred for all sensory parameters except for appearance, and sample PY was most preferred for its appearance. The study shows that FSLE and FMLE could be used as herbs in the production of herbal yogurt.