Journal of Food Processing and Preservation最新文献

Cinnamomum verum is a well-renowned medicinal plant among the scientific community owing to its unique flavoring profile and presence of bioactive constituents. Nonetheless, an optimized ultrasound-assisted extraction (UAE) method with special reference to varied-frequency ultrasound for effective extraction of phenolic compounds from C. verum bark still lacks. Therefore, present research was conducted to evaluate the impact of varied frequency (25, 40, and 59 kHz) US on the content of total phenolics, flavonoids, antioxidant potentials [2,2 ^′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC)], and six main bioactive compounds in C. verum bark. In this study, UAE at 40 kHz resulted in highest content of total phenolics (317.98 mg GAE/g), total flavonoids (49.98 mg QE/g), DPPH (82.54%), and ABTS (86.12%)-scavenging potential followed by UAE at 59 kHz, UAE at 25 kHz, and conventional extraction, respectively. A similar trend was observed for FRAP and ORAC. UAE at 49 kHz resulted in highest (FRAP: 8.12 mmol Fe⁺²/g; ORAC: 8991 μmol Trolox/g), while conventional extraction resulted in the lowest (FRAP: 5.98 mmol Fe⁺²/g; ORAC: 8116 μmol Trolox/g). The maximum content of six major bioactive compounds (Scopoletin: 7.11 mg/kg, o-coumaric acid: 23.96 mg/kg, coumarin: 4821 mg/kg, cinnamic acid: 421.98 mg/kg, cinnamaldehyde: 22198 mg/kg, and cinnamyl alcohol: 529.12 mg/kg) in C. verum extract was observed with UAE at 40 kHz. Conclusively, among all experimented ultrasound frequencies, US at 40 kHz showed potential to increase the content of biologically active compounds in corresponding extract. Further studies must be designed focusing on the use of greener solvents and to optimize the extraction process using multiple extraction parameters simultaneously for sustainable, safe, and efficient industrial applications.

Strawberries are highly perishable and have a brief postharvest life. Perforated and unperforated zipper bags, plastic food covers with cork sheets, and storage at ambient, 4°C, and −20°C are techniques that may increase shelf life. Therefore, this research was conducted to investigate the effects of different storage methods on the physicochemical characteristics of strawberries and identify appropriate storage techniques. The experiment used a two-factorial CRD with three replications. Fruits were used to identify parameters including storage duration, weight loss, shrinkage, moisture, dry matter, chlorophyll content, carotenoids, antioxidants, vitamins B and C, disease incidence, and storage potential for both fresh and stored conditions. Weight loss was higher in the control and lower in the −20°C condition. Then, 100% of the shrunk fruits were found in the control condition. Dry matter (percentage) was found highest in the stored sample of BARI 2 and lowest in the fresh sample Linosa. Physicochemical analysis showed that fresh samples had higher levels of total chlorophyll, chlorophyll a, chlorophyll b, β-carotene, and lycopene than stored ones, except for carotenoids. Stored samples had higher vitamins B1 and B2, while fresh samples contained more vitamin C. The stored sample contained the highest amount of Brix content in Rabi 3 but the lowest antioxidant activity in the sweetheart compared to the fresh sample. The results of this study suggest that the longest storage duration was found in the plastic food cover with a cork sheet at ambient temperature. At 4°C, fruits stayed fresh for about 15 days, while those stored at −20°C remained fresh and edible for 60 days. Fresh fruits have higher nutritional quality than stored fruits, but storage conditions did not impact pigments, carotenoids, vitamins, or dry matter.

The rapid expansion of Vietnam’s instant noodle market, coupled with risks of adulteration and contamination, necessitates robust analytical methods for brand description and safety assessment. In this study, we applied inductively coupled plasma mass spectrometry (ICP-MS) to quantify 14 macro- and trace-element concentrations (e.g., Na, K, Ca, Mg, Fe, Zn, Cu, Cd, Pb, Hg) in 80 noodle samples from four leading Vietnamese brands (Gau Do, Omachi, Hao Hao, 3 Mien). One-way ANOVA followed by Tukey’s HSD revealed significant inter-brand differences in elemental profiles. Principal component analysis (PCA) distilled the elemental dataset into two components explaining 93.6% of total variance: PC1 (48.8%) was driven by Na, Cr, Fe, and Ni, while PC2 (44.8%) contrasted macro-minerals (Ca, K, Mg) against contaminants (Pb, Mo). The resulting observation plot produced four distinct, non-overlapping clusters corresponding to each brand, demonstrating the discriminative power of elemental fingerprinting. Method validation confirmed high precision (RSD < 5%), accuracy (recoveries 92–106%), and low detection limits (LODs 0.005–0.02 mg/kg). A consumer health risk assessment for heavy metals showed all levels below international safety thresholds, though lead concentrations warrant caution. Our findings validate ICP-MS/PCA as a rapid, reliable tool for food authentication. Future work should extend sampling, incorporate cross-validation, and compare with complementary techniques such as FTIR and isotopic analysis.

Maçaranduba is a fruit native to Northeast Brazil, yet it remains relatively unknown due to its short shelf life, which limits its commercialization and distribution to distant markets. Extending the fruit’s longevity through sustainable preservation methods, such as edible coatings, can enhance its market potential. Meanwhile, shrimp farming is a significant economic activity in the Brazilian Northeast, generating large amounts of waste that, if not correctly managed, contribute to environmental pollution. One sustainable approach to mitigate this issue is the extraction of chitosan, a biopolymer derived from shrimp residues, which has demonstrated the potential to extend the shelf life of perishable fruits. This study is aimed at optimizing chitosan extraction from shrimp residues and evaluating its effectiveness as a coating for Maçaranduba fruits. The extraction process was optimized using response surface methodology (RSM) combined with the normal boundary intersection (NBI) approach, specifically focusing on enhancing yield and purity. The obtained chitosan, with a yield of 3.637 g/100 g and a purity of 84.584%, was then applied as a coating to Maçaranduba fruits, and its effects on shelf life were assessed through physicochemical analyses. The results demonstrated that the chitosan coating significantly improved key quality parameters, including reduced water activity, pH stabilization, lower mass loss, and decreased soluble solids variation. These findings highlight the potential of shrimp-derived chitosan as an eco-friendly and effective solution for fruit preservation. Furthermore, promoting the sustainable utilization of shrimp waste aligns with circular economy principles, reducing environmental impact while adding value to the aquaculture and agricultural sectors.

Clarification is a critical process that significantly enhances juice stability and organoleptic quality. To improve clarification efficiency while minimizing the dosage of chitosan (CS), coffee residue–derived Maillard reaction products (MRPs) were employed to modify CS. The structural characteristics of MRPs and CS-MRPs were analyzed using transmission electron microscopy (TEM), X-ray photoelectron spectroscopy (XPS), fluorescence spectroscopy, Fourier transform infrared spectroscopy (FT-IR), and ultraviolet-visible (UV-Vis) spectroscopy. The combined results confirmed the successful formation of MRPs and their conjugation with CS. The resulting CS-MRP composites demonstrated significant inhibitory effects on yeast growth and facilitated the formation of a dense flocculation network, which adsorbed suspended colloidal particles in apple pulp. Moreover, the clarification process with the CS-MRPs synthesized for 3 h led to a significant reduction in protein, pectin, and phenolic content within the clarified juice, demonstrating markedly enhanced clarification efficiency compared to unmodified CS. These findings indicate that MRP-modified CS could serve as a high-performance clarifying agent, providing a sustainable and efficient alternative to conventional clarifying agents in juice processing.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal with notable bioactive properties, making it suitable for the development of functional snacks. This study is aimed at comparing the total phenolic content (TPC), total flavonoid content (TFC), individual phenolic profile, and antioxidant capacity (TEAC) of tortilla chips made from raw quinoa (RQTC) and microwave-cooked quinoa (MQTC) before and after an in vitro gastrointestinal digestion. In addition, sensory and instrumental characteristics were evaluated to assess their acceptability. The results showed that after digestion, MQTC exhibited the highest recovery index at the intestinal phase of TPC (165%), whereas this was highest during the gastric phase (154%) for RQTC. Flavonoid content was highest in the gastric phase, particularly in RQTC (141%), although MQTC stood out for its higher recovery in the intestinal phase. Antioxidant activity increased significantly throughout digestion, reaching its peak in the intestinal phase for MQTC (40 times higher than the undigested sample). UHPLC analysis revealed a differential release of phenolic compounds, with remarkable increases after the gastric phase of MQTC according to the recovery index of quercetin (3195%) > ferulic acid (567%) > p-coumaric acid (239%) > rutin (168%); in contrast, the recovery of phenolics in the intestinal phase was higher for p-coumaric acid (4538%) > ferulic acid (209%) > rutin (51%). MQTC had the highest sensory acceptability, especially regarding mouthfeel, and showed the lowest fracturability values, associated with a more brittle texture. Instrumentally, MQTC had the highest browning index, with no significant differences in lightness. These findings suggest that microwave cooking enhances the release and functionality of bioactive compounds without compromising sensory quality, positioning MQTC as a promising healthy snack option.

Traditional starch digestibility methods involving the detection of glucose by spectrophotometric analysis are time-consuming. Thus, this study is aimed at developing and evaluating a refractive index (RI) method as a faster alternative. Starch samples from wheat, corn, pea, tapioca, and potato were characterized using scanning electron microscopy (SEM) to determine starch morphology, rapid visco analyzer (RVA) to determine pasting properties, and differential scanning calorimetry (DSC) to determine thermal properties. Finally, the hydrolysis index (HI) and expected glycemic index (eGI) were determined using the RI and spectrophotometric methods. SEM revealed varying starch sizes, shapes, and surface structures across starch sources. For example, corn starch granules were small and polyhedral in shape with evidence of surface pores, while potato starch granules were generally larger and had a smooth, compact surface. Thermal properties revealed lower crystallinity of wheat and corn starch granules based on enthalpy, compared to pea, potato, and tapioca starch. Pasting properties revealed distinct behaviors among the starches. For example, potato starch showed rapid swelling and the highest peak viscosity, along with extensive breakdown. Pea starch exhibited the highest setback value and final viscosity. Based on digestibility tests, both the spectrophotometric method and the RI method yielded the same order of starch digestibility (i.e., wheat > corn > tapioca > pea > potato). However, the absolute HI and eGI values differed between the two methods. The spectrophotometric method was able to distinguish the digestibility of corn from that of pea and tapioca, whereas the RI method grouped the three starches together without significant differences. Nevertheless, a strong positive correlation (r = 0.973, p < 0.01) between the two methods suggests that the RI method could serve as a rapid screening tool for ranking starch samples based on digestibility. This could be essential for guiding early formulation decisions in product development and prioritizing samples for further analysis.

The purpose of this study was to determine the effects of Allium mongolicum Regel (AMR) dietary supplementation on the dynamic changes of the quality and flavor characteristics of the longissimus thoracis of Angus calves (raw beef) across different storage time points. Twelve calves were randomly assigned into two groups (n = 6). Group C received a basal diet for 135 days, while Group A received a basal diet along with AMR (15 g/day/calf) for the same duration. The results showed that dietary supplementation with AMR significantly improved the shear force (p = 0.021) and springiness (p < 0.01) of beef, and these improvements persisted even as the storage period was prolonged. Compared with the beef from Group C, the beef from Group A had a significantly lower acid value (p < 0.01) and malondialdehyde content (p < 0.01). Partial least squares discriminant analysis (PLS-DA) and variable influence on projection (VIP) values were used to identify the characteristic flavor compounds of the raw beef. Binaphthalene, 2-methyl-1-pentanol, methyl tetrahydrofuran acetate, ethyl 2-methylbutyrate, 2-ethyl-6-methylpyrazine, 2-ethyl-5-methylpyrazine, and isopentyl propanoate were the most abundant in Group A. Meanwhile, the content of polyunsaturated fatty acids in Group A was significantly higher than that of Group C, and the results of the correlation study found that the production of characteristic volatile compounds was significantly and positively correlated with polyunsaturated fatty acids, indicating that AMR promotion of the formation of characteristic volatile flavor compounds in raw beef may be closely related to the modulation of fatty acid composition. Therefore, AMR can be used as a source of naturally occurring bioactive compounds in the diet of Angus heifers, thereby improving beef quality and flavor under retail display conditions.

Rice production in sub-Saharan Africa (SSA) is growing, but substantial postharvest losses, particularly due to inadequate drying practices, hinder its potential to meet high milling quality standards. This study investigated the effects of drying floor type (cemented floor with canvas vs. raised bed wire mesh screen) and layer thickness (1–4 cm) on the drying kinetics and milling quality of paddy rice under open-sun conditions in northwestern Ethiopia. A factorial experimental design was used to evaluate these factors. Results showed that the raised bed with wire mesh screen generally provided superior drying conditions, including faster drying rates and reduced grain fissuring, compared to the cemented floor with canvas. The traditional field drying method (i.e., delayed harvesting followed by field drying and heap stacking) resulted in the highest percentage of fissured grains (39.67%) and lowest HRY (52.20%). In contrast, a raised bed with a 3 cm layer thickness resulted in an HRY of 68.10% and a significantly lower percentage of broken rice compared to traditional drying methods. The Midilli model best described the drying kinetics, with drying rate constants influenced by layer thickness and drying floor type. The study underscores the potential of the raised bed and thinner layers to enhance milling quality and reduce postharvest losses, highlighting the need to shift to improved drying practices. These findings offer insights for optimizing open-sun drying techniques for smallholder farmers in SSA, while future research should explore cost-effective designs for the raised bed method and optimize operational parameters like stirring frequency to promote widespread adoption.

The reassembly of microbial communities in response to short-term environmental changes within the phyllosphere of detached leaves remains poorly understood. Using the withering process of Fenghuang Dancong tea leaves as a model system, we observed a rapid decline in water content over a 10-h period under stable temperature conditions. This was accompanied by significant accumulations of water extracts, total soluble sugars, flavonoids, and amino acids. Microbial community analysis revealed an increase in bacterial richness but a decrease in fungal richness, with markedly divergent reassembly patterns between the two groups. Dominant bacterial taxa included Sphingomonas, Methylobacterium–Methylorubrum, Aureimonas, and Acidovorax, whereas Setophoma and Phaeosphaeria were prevalent among fungi. Correlation analysis indicated that bacterial genera such as Allorhizobium–Neorhizobium–Pararhizobium–Rhizobium, Thermobifida, and Geobacillus were significantly associated with water extracts (p < 0.05). Corynebacterium, Atopostipes, Deinococcus, Ureibacillus, and Thermopolyspora showed positive correlations with flavonoids. Multiple amino acids were positively correlated with Allorhizobium–Neorhizobium–Pararhizobium–Rhizobium, Chryseobacterium, Acidovorax, and Methylobacterium–Methylorubrum. Among fungi, Pseudopestalotiopsis was specifically linked to water extracts, while Phaeosphaeria and Paraphaeosphaeria were correlated with nearly all amino acids. These results explicitly link dynamic microbial reassembly to flavor compound formation in tea leaves postdetachment, providing new insights into phyllosphere ecology and the role of microbial communities in shaping tea quality during processing.