Journal of Food Processing and Preservation最新文献

Date seed, a major byproduct of date processing, contains valuable phytochemicals. This study optimized ultrasound-assisted extraction (UAE) conditions for phenolic and antioxidant compounds from Rabbi date seed using response surface methodology (RSM) and the Box–Behnken design. The independent variables included the UAE time (15, 30, and 45 min), temperature (35°C, 50°C, and 65°C), and solvent (ethanol or methanol) concentration (30%, 50%, and 70%). The optimal conditions of the UAE of the phenolic and antioxidant compounds were found to be the time of 44.99 min, the temperature of 64.99°C, and the solvent concentration of 70%, resulting in a total phenolic content (TPC) of 264.60 mg GAE/g dry matter and a half maximal inhibitory concentration (IC₅₀) of 4.64 μg/mL for the optimum ethanolic extract and a TPC of 329.19 mg GAE/g dry matter and an IC₅₀ of 4.26 μg/mL for the optimum methanolic extract. RP-HPLC analysis identified cinnamic and chlorogenic acids as the dominant phenolics, while GC-FID revealed oleic and lauric acids as major fatty acids (FAs). Methanolic extracts had more phenolic compounds and antioxidant activity than ethanolic extracts. These results highlight the potential of date seed oil and extracts in food fortification and nutraceutical applications, suggesting further exploration in nanofood formulations.

The growing popularity of plant-based milk alternatives has driven research to enhance nondairy beverage production. Pearl millet is an excellent option for plant-based milk due to its rich nutritional profile, featuring high levels of carbohydrates, proteins, minerals, and antioxidants. This makes it a nutritious and sustainable choice for consumers. However, challenges such as sedimentation, phase separation, and changes in viscosity during processing hinder its acceptability. This study utilized response surface methodology (RSM) with a central composite rotatable design to optimize the effects of enzyme solution temperature, enzyme concentration, and incubation time on the physicochemical properties of millet milk. Key parameters evaluated included viscosity, sedimentation index, separation volume, and heat stability time. Regression models with high predictive accuracy (R² > 92%) were developed to determine the optimal conditions for millet milk processing. Under optimized conditions (66.89°C, 0.94% enzyme, 80 min), experimental values of 2.64 ± 0.02 cP viscosity, 2.56% ± 0.03% sedimentation, 42.00% ± 2.00% separation, and 30.06 ± 1.51 min heat stability time were obtained, closely matching model predictions (R² > 92%) with a desirability of 0.689. Proximate analysis revealed significant compositional improvements: starch reduced from 2.9 to 1.3 g/100 g, reducing sugars increased from 1.0 to 2.3 g/100 g, and protein content rose from 1.2 to 1.49 g/100 g in enzyme-treated samples. These results confirm that enzymatic hydrolysis enhances both the processability and nutritional quality of millet milk, supporting its potential in the growing plant-based beverage market.

Mango fruit is vulnerable to chilling injury (CI) when kept below 13°C, primarily due to cell membrane damage. In this study, the effects of melatonin (MLT) treatment on regulating membrane lipid degradation and peroxidation associated with CI alleviation in mango fruit (Mangifera indica L. cv. “Keitt”) were investigated after the fruit were dipped in 0 (as the CK) and 0.1 mM MLT solution for 30 min and then stored at 5°C for 21 days, followed by 7 days of shelf life (25°C). The results indicated that MLT treatment effectively prevented CI development in mangoes, as evidenced by a lower CI index in MLT-treated fruit compared to the CK. MLT treatment suppressed the activities of membrane lipid-degrading enzymes, including phospholipase C (PLC), phospholipase D (PLD), and lipase (LIPS). Lipidomics analysis detected 87 lipids in both MLT-treated and CK mango exocarp tissues. Compared to the CK, MLT treatment exhibited lower levels of phosphatidic acid (PA), lysophospholipids (LPLs), and diglyceride (DG) during storage. Moreover, MLT treatment modulated the fruit’s fatty acid profile by increasing the content of unsaturated fatty acids (USFAs) such as palmitoleic acid and oleic acid (except 21 + 7 days) while reducing the content of saturated fatty acids (SFA) such as arachidonic acid (except 21 + 7 days) and heneicosanoic acid (except 21 days) and decreased lipoxygenase activity and malondialdehyde level in the fruit during storage. Collectively, these findings suggested that MLT treatment reduced membrane lipid degradation and peroxidation, which benefited membrane integrity and, in turn, alleviated CI in mango fruit during postharvest.

Dry beans (pulses) offer many benefits yet are often undervalued. There are many barriers preventing consumers from selecting pulses, including poor perceptions of ready-to-eat (RTE) options. Retort processing, which produces commercially sterile and shelf-stable food products, has been previously evaluated on bean varieties processed within metal cans and plastic pouches, but not within glass jars. The goal of this research was to understand differences in average cooking time, measured via Mattson cooker, followed by how packaging material, bean variety, and use of calcium chloride (CaCl₂) additive impacted various retort processed quality attributes, including hydration coefficient (HC), washed drained coefficient (WDC), texture, color attributes (L^∗, chroma, and hue angle), brine viscosity, and brine clarity. Glass jars required the longest retort processing time at 121.1°C (14 min), while metal cans and plastic pouches had shorter processing times (6 min). There were significant (p < 0.001) variations in average cooking times across bean variety. All measured quality attributes were significantly impacted (p < 0.001) by the interaction between variety and packaging, while CaCl₂ independently impacted texture and brine viscosity, resulting in a moderate negative correlation (r = −0.60) due to seed coat splitting. Bean texture was negatively correlated (r = −0.60) with bean L^∗, indicating that darker colored beans generally have firmer textures due to increased content of phenolic compounds, also contributing to more opaque brine clarity (r = −0.64). CaCl₂ generally resulted in higher quality products due to firmer texture and reduced brine viscosity, and quality attributes were found to be the most variable within samples processed in plastic pouches. Ultimately, this study provides a comparison of standardized retort processing protocols for pulses within metal cans, plastic pouches, and glass jars, and the generated quality attribute data introduces possible product innovation and opportunities to continue to optimize RTE pulses for increased consumer acceptance.

Betel leaves (Piper betle L.), integral to Indian culture and traditional medicine, are prone to microbial contamination, particularly by Salmonella Typhimurium. About 10%–20% of the world’s population—roughly 600 million people—regularly chew betel quid wrapped in betel leaf, making it one of the most widely used psychoactive substances globally. Salmonella has been detected in as many as 77% of betel leaf samples, and they can also internalize in the tissue, making standard surface washing often insufficient to eliminate contamination. Therefore, this study investigated the efficacy of gamma irradiation to enhance the microbial safety of betel leaves. Initial microbial assessments revealed bacterial counts between 2 and 3 log CFU/g and yeast and mold counts around 1.8 log CFU/g. The D₁₀ value, indicating the radiation dose required for a 90% reduction of S. Typhimurium, was determined to be 240 Gy ± 0.015 Gy on betel leaves. An optimal irradiation dose of 1 kGy effectively reduced Salmonella by 3 log CFU/g, aligning with typical surface contamination levels. After irradiation, the betel leaves were stored at 6°C for 8 days in order to minimize moisture loss and extend shelf life. Texture analysis indicated a significant decrease of 22%–40%, while color parameters (L∗, a∗, b∗, chroma C∗, and hue angle h) showed no significant alterations. The volatile compound profiles, assessed via gas chromatography–mass spectrometry (GC-MS) revealed that the storage period has a significant influence on the volatile profile of the betel leaves. Sensory evaluations on Day 0 demonstrated negligible differences between nonirradiated and 1 kGy-treated samples, with scores ranging from 7.0 to 6.5 and 7.0 to 6.6, respectively. After 8 days, irradiated samples exhibited a slight decline in sensory scores (6.66–5.85) but remained within acceptable limits of the hedonic scale. Notably, antioxidant activity increased 2.5-fold during storage. These findings suggest that gamma irradiation at 1 kGy is effective in reducing microbial load without compromising their sensory and physicochemical qualities.

This study focused on the modeling and optimization of the deoiling-assisted vacuum frying process of potato strips. The process was compared with traditional frying in terms of posttreatment qualitative parameters including moisture loss, oil content, textural firmness, shrinkage, and total color difference. Effects of vacuum pressure (55–255 mmHg), oil temperature (95°C–155°C), frying duration (3–15 min), and deoiling duration in the cooling stage (0–100 s) on the quality parameters were evaluated. To model and optimize the vacuum frying process, response surface methodology via central composite design was used, and the corresponding models for each parameter were determined. The moisture loss and oil content increased significantly with an increase in the vacuum pressure, oil temperature, and frying duration (p < 0.05). Further surface oil adsorption into the product was prevented by increasing the deoiling duration. The firmness and shrinkage indicated a positive correlation with the oil temperature and frying duration. The optimal vacuum frying conditions were determined as 155 mmHg, 111°C, 6 min frying time, and 65 s deoiling duration, which led to a significant reduction in oil content and color deterioration compared to atmospheric frying (p < 0.05). An acceptable agreement was obtained between the experimental and predicted values (p < 0.05) confirming the model’s reliability. In conclusion, the optimized vacuum frying process with deoiling assistance effectively improved the quality of potato strips by reducing oil content and discoloration while maintaining desirable textural properties, demonstrating its potential as a healthier alternative to traditional frying. This was further demonstrated by sensory evaluation of apparent color, flavor, texture, and overall acceptance of the final product.

Granulated citrus has shriveled juice sacs with less flowable juice that significantly decreases their acceptability. Moreover, the juice tends to be low in nutritional and functional quality. This study was designed to examine the impact of microfluidization on the biochemical and functional qualities of citrus juice extracted from granulated “Dancy” tangerine. The extracted juice was processed at five different pressures (6000, 9000, 12,000, 15,000, and 18,000 psi) for three different passes (1, 2, and 3). The effect of microfluidization on soluble solid content, titratable acidity, total and reducing sugars, flavonoid content, antioxidant activity, and total phenolic content (TPC), and ascorbic acid content were evaluated. Results showed that TPC was significantly (p < 0.05) enhanced by more than 50% in juice processed through 18,000 psi with three passes compared to the control. Flavonoids, antioxidant activity, and soluble solid content also increased significantly as pressure and pass number increased. TPC, total flavonoids and total antioxidant potential showed a strong positive correlation. Heat map grouped microfluidized samples into four clusters based on their common quality attributes. This study demonstrated that microfluidization could serve as an effective method for enhancing the biochemical properties of juice extracted from partially granulated citrus, which is typically considered of lower quality.

In Slovenian, Kraški pršut, a dry-cured ham with protected geographical indication (PGI), is traditionally produced. However, the lack of self-sufficiency of local pig producers means the Slovenian pork industry relies on sourcing raw materials (green hams) from foreign countries. This study is aimed at investigating the impact of different weights (16 heavy and 16 light) and suppliers on product quality by analysing 32 samples of dry-cured ham for quality attributes, including colour, texture, chemical composition, descriptive sensory characteristics (such as flavour and texture) and aroma profile. Analyses were conducted on the semimembranosus and biceps femoris muscles, and multivariate statistical methods, including linear discriminant analysis (LDA) and orthogonal partial least squares–discriminant analysis (OPLS-DA), were applied to differentiate between heavy and light hams (based on initial weight categories) and suppliers. Sensory analysis revealed higher softness, juiciness, solubility, marbling and lower saltiness in heavy than in light hams. The SI_heavy hams have received the highest ratings for overall sensory quality. The comparison of volatile organic compound (VOC) profiles indicated the potential for differentiating dry-cured ham by suppliers, particularly within the heavy ham groups, achieving 100% prediction accuracy. Notably, the biceps femoris muscle generally exhibited a higher intensity of positive sensory attributes, such as juiciness, solubility and softness, compared to the semimembranosus, which tended to be firmer and less marbled. The results may inform targeted adjustments in processing techniques—such as refining salting or drying parameters based on ham weight—or guide strategic supplier selection to ensure consistent sensory quality and aroma profiles, thereby enhancing practical applicability.

The rising prevalence of diet-related health issues, increasing consumer awareness, and climate concerns have led to a growing interest in sustainable health-promoting foods made from natural substances. Among the various medicinal plants, Withania somnifera (commonly known as ashwagandha) has gained significant attention in this regard due to its potential health benefits. Despite its well-documented therapeutic properties, its application in staple food formulations remains limited. This study is aimed at exploring the incorporation of ultrasound-assisted dried W. somnifera leaf, seed, and stem flour into wheat flour for the development of flat unleavened bread, which is the most consumed food product worldwide. Proximate analysis revealed that the leaves of W. somnifera had the highest moisture (24.64%) and ash (3.09%), while the seeds exhibited the highest fat (13.86%) and protein (5.01%). In contrast, the stems were rich in fiber (11.43%) and carbohydrates (60.71%). Mineral analysis showed that the leaves contained the highest calcium content, the seeds were rich in sodium, and the stems had the highest magnesium and potassium. Wheat flour was partially replaced with finely dried flour of the leaves, seeds, and stems of W. somnifera at varying concentrations (2%, 3%, 4%, and 5%). The supplemented flours were evaluated for their functional properties, including bulk density, water and oil absorption capacities, foaming activity and stability, and emulsification activity and stability. In addition, the effects of W. somnifera flour incorporation on dough rheology and the color and sensory characteristics of the final bread were assessed to determine their influence on processing behavior and overall acceptability. Significant variations were observed across all parameters due to the interaction between W. somnifera parts flour and wheat flour. The results indicated that moderate supplementation, particularly at the 2% level, offers an optimal balance of improved functional properties, dough rheology, and color and sensory attributes in flat unleavened breads. These findings highlight the potential for developing nutritionally enriched staple foods through the incorporation of nutritious, sustainable, and underutilized medicinal plant materials.

The 528-Hz sound frequency is known to be one of the “Solfeggio frequencies” that are believed to have positive effects on living organisms. This study seeks to explore how 528 Hz influences the physical and chemical characteristics as well as the microbial viability of yogurt, a dairy product containing active cell cultures. During a 31-day storage period, various yogurt samples were subjected to either 528-Hz sound, city noise (a continuous day-time recording from a crowded urban area), or kept under standard conditions for comparison. The main goal was to evaluate changes in pH levels, moisture separation (syneresis), sensory properties like taste and texture, consistency, flow behavior, and the survival of Streptococcus thermophilus bacteria. The findings indicated that the pH values of yogurt exposed to 528 Hz remained relatively stable throughout the storage period, only experiencing a slight decrease from 4.33 to 4.25 by Day 31. In contrast, the control group showed a more pronounced reduction from 4.33 to 4.10 during the same period. Assessment of taste perception, texture quality, and aroma intensity revealed higher scores for samples treated with 528 Hz compared to those in the control group. S. thermophilus counts, for all samples, initially experienced a decline but showed recovery by Day 31, with final counts ranging from approximately 4.42 × 10⁷ to about 4.7 × 10⁷ CFU/mL. To sum up, the use of the 528-Hz sound frequency had a beneficial impact on the sensory characteristics and pH stability of yogurt while not causing notable changes in syneresis, texture, or microbial viability. These results suggest that employing sound treatments could potentially improve certain quality aspects of yogurt over time, but further investigation is needed to confirm these effects.