Journal of Food Processing and Preservation最新文献

This research was aimed at investigating the effect of edible coatings based on the combination of carboxymethyl cellulose (CMC) and soy protein isolate (SPI) containing 0.0%, 1.0%, 2.0%, and 3.0% w/v of nanoencapsulated pistachio green peel extract (PGPE) on the chemical and microbiological properties of raw pistachio of Kale Ghoochi variety during 18 weeks of storage at 27 ± 1°C. Moisture content (MC), acid value (AV), peroxide value (PV), total phenol content (TPC), total viable count (TVC), and total fungi count (TFC) were tested at 21-day intervals. PGPE contains phenolic compounds (48.73 mg GAE/g) with antioxidant activity (IC₅₀ = 10.83) which increased MC (19.51%) and TPC (75.62%) of coated samples with 3% PGPE compared with control, whereas AV (41.12%), PV (53.16%), TVC (44.64%), and TFC (35.01%) reduced (p < 0.05). The results of this research suggested that the edible coatings based on the combination of CMC and SPI containing nanoencapsulated PGPE have the ability to reduce the oil oxidation reactions and microbial growth in raw pistachio. Therefore, the concentration of 2.0% nanoencapsulated PGPE due to its better properties can be used to extend the shelf life of raw pistachio.

This study determined whether natural preservatives, when used as substitutes for sulfur dioxide (SO₂) in Boerewors, influenced water activity (a_w), pH, and moisture content; microbial and sensory quality; and the lipid oxidative and color stability in Boerewors models. The inclusion of sulfur dioxide at 0.035% (positive control), formulation without preservatives (negative control); protective cultures (PrC1 and PrC2), containing lactic acid bacteria; and plant extract blends (KD1 and KD2), containing rosemary and acerola extracts and buffered vinegar, were evaluated. The use of KD2 increased pH on Days 0 and 6, but the increased pH did not affect the microbial preservative effect. The a_w of the treatments was stable over 6 days and therefore also did not have an influence on the microbial preservative effect of the natural preservatives. Both plant extract preservatives (KD1 and KD2) increased the oxidative stability of lipids more than any other treatment, including the positive control. The microbial stability results were inconclusive because of the protective cultures, which increased the total bacteria count. The counts of coliform and Enterobacteriaceae, Escherichia coli, and Staphylococcus aureus were analyzed, but significant differences between the treatments were not observed. KD1, which contained rosemary plant extract, maintained the lowest TBC at the same level as the positive control but had a slightly lower redness score. Treatments had no effect on sensory evaluation. The use of KD1 and KD2 plant preservatives proofed to be worthy as replacers of SO₂ in Boerewors. This manuscript contains research data that formed part of an M.Sc. thesis. This manuscript also contains materials and methods that were used in a Ph.D. thesis where salt reduction in South African meat products was evaluated.

Foxtail millet is a type of minor millet that has nutritional-rich characteristics. The bran layer in millets contains a considerable amount of antinutritional properties, and grain/flour/product spoilage occurs due to fat in the bran layer. Therefore, the removal of bran from millets can enhance their shelf life. Bran removal from foxtail millet is challenging because of its tiny size. Hence, the study targeted optimizing polishing process parameters for foxtail millet. The effect of process variables such as grain moisture content (8%–16% w.b.), emery roller speed (800–2400 rpm), and polishing time (1–8 min) on polishing characteristics (degree of polishing, head yield, middling yield, and broken content) and proximate composition (protein, fat, crude fiber, ash, and carbohydrate contents) of foxtail millets was studied using the central composite rotatable design (CCRD). Emery roller speed and polishing time significantly affected all responses (p < 0.01). In contrast, grain moisture content had a significant effect only on the degree of polishing (p < 0.05), head, and middling yields (p < 0.01). A numerical optimization technique was adopted to optimize the process parameters of the polisher. The optimum operating conditions were 10% grain moisture content, 1650 rpm of emery roller speed, and 2 min of polishing time. A validation study conducted at optimized conditions revealed no significant difference between the predicted and actual values of responses and considerably less broken content (9.26%). The results of the present study indicate that machinery modified and processes optimized during the study are fairly accepted and can be used to upscale the machine for industrial use.

Traditional methods of separating defective cucumbers are inherently labor-intensive and time-consuming. However, with the emergence of intelligent farming practices, deep learning (DL) algorithms, particularly in the fields of image processing and machine vision, have demonstrated significant potential to address this challenge. The main objective of this research study is to develop a DL-based algorithm capable of classifying cucumbers into three distinct categorical groups based on their visual characteristics: defective, curved, and sound (straight green). For this purpose, in addition to inspect the more accurate InceptionResNetV2 as a transfer learning method, the modified convolutional neural network (CNN) (MCNN) incorporating global average pooling (GAP) was proposed to streamline the architecture and minimize trainable parameters. The results demonstrate that the accuracy of CNN with the GAP layer outperforms the fully connected (FC) layer (FCL). The accuracies for the proposed CNN with GAP, proposed CNN with FCL, and InceptionResNetV2 were 94.14%, 92.92%, and 91.21%, respectively, highlighting the efficiency of the CNN with GAP in cucumber classification and its potential to replace conventional grading methods. The overall results indicated that the implementation of dropout did not yield any improvements for the developed models. Rather, the best performance of the CNNs was achieved when utilizing 64 neurons in the hidden layer.

The research is aimed at addressing concerns regarding the health implications of increased cola consumption by developing a healthier alternative. This was achieved by replacing phosphoric acid with organic acidulants (citric acid (CA), lactic acid (LA), and tartaric acid (TA)) and enriching the drink with calcium gluconate salt. Response surface methodology (RSM) was employed as a statistical optimization tool to ensure the formulation met predefined criteria for physicochemical and sensory parameters. The optimized cola drink formulation consisted of 0.07% CA, 0.05% TA, and 0.04% LA, along with calcium gluconate. The physicochemical analysis revealed a pH of 3.36, an acidity of 7.72%, a reducing sugar (glucose) content of 4.46%, and a Brix value of 12.7°. Sensory evaluation indicated high overall acceptability with a hedonic score of 7.08, suggesting that the optimized cola drink with improved qualitative characteristics could serve as a desirable option for consumers seeking healthier beverage choices. Further studies could explore its long-term health effects and market feasibility.

Garlic production and consumption are rapidly increasing due to its recognized health benefits. Peeling garlic before consumption is one of the most important basic operations. The garlic cloves must have the thin, inedible layer of membranous skin peeled off. The peeled garlic cloves are also used to make value-added and long shelf life products such as garlic sauce, garlic pickle, dehydrated garlic (cips-granul-powder), garlic extract, garlic tablet, and garlic oil. For this purpose, a pneumatic garlic peeling machine, which has two peeling units, has been developed and tested. Trials were carried out with 5, 7, and 9 bar peeling air pressure; 10, 15, and 20 s peeling time; and 0.2, 0.4, 0.6, 0.8, and 1.0 s loading time. The peeled garlic percentage was between 49.2% and 99.8%, and the machine efficiency was between 32.8 and 100.6 kg/h. Since the amount of unpeeled garlic coming out of the machine will significantly increase the labor required for separation, 96.4 kg/h peeled and 1.4 kg/h unpeeled garlic amounts with the parameters 9 bar peeling air pressure, 0.6 s loading time, and 10 s peeling time were found to be the most successful result. If both units are operated together, the total machine efficiency will be about 200 kg/h. Compared to manual peeling, about 99.6% labor saving is achieved. Compared to other mechanic and pneumatic garlic peelers in the literature, it has been determined that they can be used easily because the percentage of peeled garlic and machine efficiency is relatively high.

This study is aimed at producing extrudates using sorghum and orange-fleshed sweet potato (OFSP) flour in varying ratios (90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80), with extrudates made from 100% sorghum serving as the control. The puffed snacks’ physicochemical, nutritional, textural, and sensory qualities were assessed, and the obtained data were analyzed through ANOVA. Our findings revealed notable variations in the physicochemical properties of the puffed snacks, showing a decrease in moisture, fat, protein, and crude fibre content as the percentage of OFSP flour increased. Furthermore, increased substitution of sorghum flour with OFSP in the extrudates led to a corresponding rise in vitamin A, B₁, and C levels from 0.24, 0.15 and 0.21 mg/100 g in the control to 1.30, 0.19, and 1.82 mg/100 g in the extrudates made from 20% sorghum. More so, samples with increased OFSP content were preferred regarding springiness, chewiness, gumminess, and cohesiveness, whereas those with elevated percentages of sorghum received higher likeness for adhesiveness and stringiness. Extruded samples containing 80% and 90% sorghum levels received the highest overall acceptance ratings of 7.15 and 7.18, respectively. The research results are essential for the food industry to produce nutritious extrudates with appealing sensory characteristics and textures.

In this study, Kodo millet grains were roasted in the microwave at 360, 720, and 900 W for 3 and 5 min and pan-roasted at 195°C for 5 min. The Kodo millet flours (KMFs) were characterized on the basis of physical, functional, pasting, rheological, antioxidant, morphological, and structural properties. After roasting, the bulk density (BD) of all treated samples decreased, while the tap density, Hausner’s ratio, and compressibility index (CI) increased with roasting. Higher microwave power (720 and 900 W) and duration time (5 min) resulted in lower L∗ values and higher a∗ and b∗ values. The roasting in pan and microwave significantly improved the water absorption capacity (WAC) of flour. However, the destruction of hydrophobic functional groups resulted in a significant reduction in the oil absorption capacity (OAC). The pasting and rheological curves confirmed that low power can improve the pasting properties, producing thick pastes. However, the pan and microwave roasting (MWR) at 900 W for 5 min degraded starch and resulted in a flat pasting curve. Scanning electron microscope (SEM) micrographs also confirmed this, showing pore space formation, initiated at a power of 720 W and becoming more noticeable until 900 W, when the structure is destroyed. The X-ray diffraction (XRD) patterns of all samples suggested a type A crystalline structure, and the degree of crystallinity increased with microwave power, except for the 900 W for 5 min and the pan-roasted KMF. The antioxidant activity (AOA) of all roasted samples was higher than that of the control sample, except for 900 W for 5 min. Total flavonoid content (TFC) decreased in all KMF compared to the control, except 360 W for 3 min. Furthermore, all microwave-roasted KMF showed significantly higher total phenolic content (TPC) than control and pan-roasted KMF. These findings provide valuable information on optimizing the roasting process to improve the nutritional and functional properties of KMF.

This study presents significant advancements in the refinement of vegetable oils, demonstrating a 40% increase in processing capacity and a 30% reduction in production time. Additionally, energy consumption was reduced by 25%, leading to a 20% decrease in greenhouse gas (GHG) emissions. These improvements are attributed to the implementation of renewable energy technologies and heat recovery systems. With these advancements, Oleofinos has enhanced its safety and quality standards, maintaining the FSSC 22000 Certification for Food Safety Risk Management and the Rainforest Alliance Certification, which is recognised as the world’s leading certifier under the Forest Stewardship Council® (FSC®) with over 25 years of experience in environmental certification. Currently, Oleofinos is the largest plant of its kind in Mexico, boasting an unprecedented processing capacity of 500,000 tonnes per year. The results of this study underscore the significance and transformative impact of research, establishing a benchmark for future initiatives aimed at process improvement in the sector and reinforcing the commitment to operational excellence and environmental responsibility.

During the storage and processing time of the lily bulb, violet-red discoloration of the scales often occurs, which is mainly caused by the biosynthesis of anthocyanin. To investigate the effect of light irradiation on the accumulation of anthocyanin in fresh-cut lily bulb scales, here, we examined the effect of 12 days of light irradiation and shading at 20°C on the accumulation of anthocyanin. We found that the violet-red color change of the lily bulb scales treated with 20°C/light irradiation was greater than that of the scales subjected to 20°C/shading treatment. This difference was based on variations in the L^∗, a^∗, and b^∗ values, as well as the degree of browning on the surface of the scales. The anthocyanin content in fresh-cut lily bulb scales treated with light irradiation was 5.08 times higher than that in the shaded treatment on Day 6, and this higher content persisted until Day 12. The activities of chalcone synthase (CHS), chalcone isomerase (CHI), dihydroflavonol reductase (DFR), and anthocyanin synthase (ANS) which belong to the anthocyanin synthetases family were enhanced by light irradiation treatment. RT-qPCR analysis showed that the expression of CHS, CHI, DFR, and ANS was consistent with enzyme activity. Furthermore, light irradiation increased the expression of HY5. Thus, these results suggested that light irradiation treatment induced the accumulation of anthocyanins in fresh-cut lily bulb scales to a greater extent than shadowing treatment. These results will contribute to understanding the mechanism of violet-red color change induced by light irradiation in lily bulbs.