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Correction to “Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation J. Food Process. Preserv. (IF 2.5) Pub Date : 2023-02-27
Chakraborty, M., Budhwar, S., & Kumar, S. (2022). Enhancement of shelf life of moringa bread using Prosopis juliflora extract and gamma radiation. Journal of Food Processing and Preservation, 46, e17074. https://doi.org/10.1111/jfpp.17074 In the originally published version, Prosopis juliflora was incorrectly spelled as Prosporis julifera throughout the article. The online version of this article has
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Correction to “Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non-invasive hyperspectral imaging technique” J. Food Process. Preserv. (IF 2.5) Pub Date : 2023-02-27
Md Saleh, R., Kulig, B., Arefi, A.,Hensel, O. & Sturm, B. (2022). Prediction of total carotenoids, color, and moisture content of carrot slices during hot air drying using non-invasive hyperspectral imaging technique. Journal of Food Processing and Preservation, 46, e16460. https://doi.org/10.1111/jfpp.16460 In the originally published version, Bland-Altman was incorrectly spelled as Blant-Altman throughout
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Assessment of nutritional quality of non-conventional millet malt enriched bar J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-29 Nupur Selokar, Rajagopal Vidyalakshmi, Perumal Thiviya, Vadakkepulppara Ramachandran Nair Sinija, Vincent Hema
Millet malt is a nutrient-dense diet for children and elders. There is a lack of research studies dealing with malt-based protein substitutes in snack bars. This research presents a novel concept for using millet malt for the production of the snack bar. Given health credentials, millet malt can be a healthier alternative to conventional snack bars. The study found the effect of millet malt addition
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Influence of Saccharomyces boulardii inoculation on post-harvest processing methods on the coffee quality J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-10 GiGi Chin Wen Lim, Chih-Yao Hou, Lu-Sheng Hsieh, Shinn-Dar Wu, Jhih-Ying Ciou
Coffee is an economically important plant and has been a famous non-alcoholic beverage globally. This study aimed to investigate the coffee quality of Saccharomyces boulardii (S. boulardii) inoculated to different post-harvest processed coffee beans (dry method and semi-dry method). The result showed that the pH value decreased along with the processing period. Moisture content had the final content
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Triglyceride, fatty acid profile, antioxidant characteristics, vitamins, lipid oxidation and induction period of ice cream produced from cow and Buffalo Milk J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-09 Imran Taj Khan, Muhammad Nadeem, Rahman Ullah, Muhammad Imran
In this study, ice creams were produced from cow and buffalo milk using 15% sugar, 13% fat, 11% milk solids not fat, and 0.5% cremodan (TS 39.5%). Triglycerides from C26 to C36 were significantly higher in buffalo milk ice cream than cow milk ice cream. Milk type and storage both affected the fatty acid composition of ice cream samples. Concentrations of unsaturated fatty acids in cow and buffalo milk
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Production of cream with size differentiated milk fat globules—modified centrifugal separation approach J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-09 Kumaresh Halder, Jatindra K. Sahu, Satya N. Naik, Anil Kumar
The present study was aimed to produce creams (>25% fat) with size based fractioned fat globules by employing a modified centrifugal separation process, and to evaluate the fatty acid composition and thermal properties of fat fractions. Cream separation was conducted in two stages. First stage was employed for producing cream by partial skimming of whole milk and second stage was used for producing
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Nutritional enhancement of fruit bars with omega rich food source fortification J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-08 Alisha Rana, Manisha Kaushal, Devina Vaidya, Anil Gupta, Anil Verma, Anjali Gautam, Ruchi Sharma
Consumer awareness of the health benefits of omega-3 fatty acids is driving the increasing consumption of food fortified with essential fatty acids. Food fortification has been identified as the workable strategy by the WHO and FAO to decrease the incidence of nutrient deficiencies at the global level and fruit/s cereal-based bars are one of the most economical and convenient functional foods which
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Changes in physico-chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-08 Chayanika Sarma, Suresh Kumar Kalakandan, Gopinath Mummaleti, Suman Thamburaj
The change in physicochemical properties of palmyra sap and fermentation kinetics on storage at different storage conditions need to be studied in order to understand the stability of sap and to develop an efficient technique for improving the shelf-life of palmyra sap. The objective of this current study was to explore the changes in physico-chemical properties of palmyra sap during ambient (30 ± 2°C)
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Substitution of cocoa powder with hazelnut skin powder in cocoa hazelnut spreads J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-08 Sümeyye Şahin, Amine Beyza Özata
In this study, the potential of hazelnut skin powder (HSP) as a cocoa powder (CP) substitute in the production of cocoa hazelnut spreads was evaluated. CP was replaced with HSP at the ratio of 15%, 30%, and 45% by weight in novel formulations. Free fatty acid (FFA), peroxide value (PV), fatty acid composition, instrumental color and textural properties, sensory attributes, total phenolic content (TPC)
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Quality characteristics of reduced-calorie spaghetti based on unprocessed and hydrothermal wheat brans in presence of xanthan gum J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-01 Razieh Niazmand, Sara Naji Tabasi, Atena Modiri-Dovom
In order to produce spaghetti with reduced calories, the possibility of replacing wheat bran (WB) and processed wheat bran (PWB), as well as xanthan gum at levels of 1 and 2% with flour, was investigated, and its technological, structural, texture, sensory and nutritional characteristics were evaluated. By replacing the bran, the ash content in spaghetti increased (at least 6.9 times). The results
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Evaluation of the spatial distribution and dynamic succession of microbial community and quality properties during fermentation in Chinese medium-temperature Daqu J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-01 Li Ding, Meng-Meng Zhao, Xiao-Fang Zhao, Guo-Yue Chen, Qian-Tao Jiang, Miao Liu, Yan-fei Xiong, Xiu Zhang, Xiao-Jun Wang, Yu-Ming Wei, You-Liang Zheng, Wei Li
The spatial characterization of qualities and microbial community of Chinese Baijiu Daqu during solid-state fermentation remains unclear. The physicochemical indexes and microbial of the core (CDB) and the surface (SDB) of medium-temperature Daqu (MT-Daqu) at eight fermenting stages were investigated. The results indicated the difference in physicochemical indices, enzymatic activities, and starch
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Cost-effective approaches for acrylamide mitigation in high-temperature-processed tuber snacks J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-11-01 Kavya Varma, Jenny Ann John
Acrylamide is a potential carcinogen produced at higher temperatures while frying, roasting and baking. Starch-rich foods like potatoes are known to produce acrylamide in increasing concentrations than other kinds of foods. This study focuses on mitigation of acrylamide in sweet potato, taro and cassava samples subjected to various heat-treatment processes like oil frying, air frying and baking. Dipping
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Optimization of encapsulated agents and stirring speed on the physicochemical characteristics of vacuum dried nutmeg seed oleoresin (Myristica fragrans) J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-31 Victoria K. Ananingsih, Bernadeta Soedarini, Cynthia Andriani, Bernardine A. A. Konstantia, Birgitta D. Santoso
Nutmeg seed oleoresin (Myristica fragrans Houtt) from nutmeg seed extraction contains active substances. However, oleoresins' active substances are commonly heat sensitive, so encapsulation is needed. Encapsulation is the process of wrapping particles containing active ingredients in a homogeneous or heterogeneous matrix that produces encapsulated powder. The objective of this study was to obtain the
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Optimization of solvent extraction conditions of bioactive compound from wood apple (Limonia acidissima L.) fruit using ultrasonic assisted extraction J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-30 Nisha Singhania, Aradhita Barmanray, Navnidhi Chhikara
Ultrasonic assisted extraction is a novel technique that can be applied to obtain bioactive compounds from plants with great efficiency. The aim of this study was to optimize the phenolic extraction efficiency and DPPHsc activity from the wood apple (Limonia acidissima L.) fruit. Phenols were extracted using different polar solvents, namely methanol and acetone. The conditions of extraction with the
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Evaluation of shalgam residuals as a partial wheat flour substitution in tarhana production as a green food product J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-29 Hasan Tanguler, Aslıhan Tatlısoy
The effects of powders obtained from substitute shalgam residues (bulgur flour and turnip) on tarhana quality and the conformations of some properties were evaluated for the first time by Fourier-transform infrared spectroscopy. Fermented turnip and bulgur flour were obtained by extracting the drinkable shalgam from traditional production. These were then dried in a freeze dryer at −100°C at 0.01 mbar
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Effect of thermosonication on physicochemical and anti-nutritional properties of blood fruit beverage J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-29 Raju Sasikumar, Amit K. Jaiswal
The study evaluates the effectiveness of thermosonication treatment on the physicochemical and anti-nutritional properties of blood fruit beverage. The study has revealed that physicochemical properties such as pH, titratable acidity, color difference, total soluble solids, ascorbic acid content, total polyphenols, total anthocyanins, total flavonoids, and DPPH retained as the fresh juice. Similarly
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Erratum to “Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan” J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-27
This erratum corrects the following: Babiker, E. E., Uslu, N., Ghafoor, K., AL-Juhaimi, F., Özcan, M. M., & Ahmed, I. A. M. (2022). Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan. Journal of Food Processing and Preservation, 46, e16161. https://doi.org/10.1111/jfpp.16161 In the originally published article, Kashif Ghafoor’s
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Interaction of probiotic activity, antioxidative capacity, and gamma- amino butyric acid (GABA) in chestnut milk-fortified yogurt J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-28 Lutfiye Yilmaz-Ersan, Saliha Sahin, Tulay Ozcan, Arzu Akpinar-Bayizit, Buse Usta-Gorgun, Melike Ciniviz, Gokce Keser
As a novel functional dairy product, yogurt was produced from mixtures of skimmed milk and chestnut milk using probiotic culture. The survival of probiotic bacteria, antioxidant capacity, total phenolic content, and gamma- amino butyric acid (GABA) content of the samples were determined. Results showed that sample with chestnut milk 100% contained a higher dry matter, fat, carbohydrate, and caloric
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Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-25 Sanjay Kumar, Shubhangi Arora, Vinod Kumar, Saloni Joshi, Bindu Naik, Bhawna Bisht, Mahipal Singh Tomar, Prateek Gururani
This investigation was focused on the fortification of the bun with an optimized ratio of Chenopodium album, ashwagandha, flaxseeds, and giloy. Totally, five formulations were prepared along with control, that is, Bb1, Bb2, Bb3, Bb4, and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flaxseeds, and giloy fortified bun Bb4 with 50% of C. album paste received the highest
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Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish (Rachycentron canadum) fillets J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-22 Wen-Chien Lu, Yung-Jia Chan, Shu-Ju Chen, Amanda Tresiliana Mulio, Chiun-Chuan Roger Wang, Ping-Hsiu Huang, Po-Hsien Li
Aquacultural foods represent a valuable source of nutrition with high nutritional value and numerous health benefits. They are widely consumed as a palatable and easily digestible source of protein. However, they are highly susceptible to spoilage after harvesting and subsequent processing and storage. Natural and green biological methods for inhibiting or reducing the growth of microorganisms and
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Physicochemical properties of pine cone molasses (pekmez) from Pinus nigra and Pinus brutia in Osmaniye J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-22 Ö. Faruk Gamli
It was aimed to determine the phenolic compounds, mineral matters, antioxidant activities, ash, protein and color values of pine cone molasses. In conclusion, total sugar contents in pine cone molasses ranged from 69.86 to 73.14%. In terms of the minerals, molasses was rich in K and Ca, while the lowest contents of Se and Zn were found in pine cone molasses. The phenolic contents varied from 1294.1
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Secondary structure, thermal and functional characterization of low molecular weight glutenin subunits in relation to instant noodle quality J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-20 Priya Dangi, Nisha Chaudhary, Bhupendar Singh Khatkar
The research work aimed to investigate the secondary structure, thermal and functional behavior of gluten, glutenin and low molecular weight-glutenin subunits (LMW-GS) of Indian wheat and to establish significant correlation among these techno-functional attributes. The secondary structure as revealed by Fourier transform infrared (FTIR) spectroscopy indicated that glutenins exhibited maximum absorption
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Spirulina and açai as innovative ingredients in the development of gummy candies J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-17 Laura Patricia Rivera Paternina, Luiza Moraes, Thaisa Duarte Santos, Michele Greque de Morais, Jorge Alberto Vieira Costa
The gummy industry is showing a growing interest in adding novel ingredients to conventional formulations since consumers are looking for healthier and more nutritious products. Thus, this work aimed to develop sucrose-free gummy candies without artificial food dyes and incorporated with Spirulina biomass and freeze-dried açai pulp (FDAP) at concentrations of 1%, 3%, and 5%. Gummy candy enriched with
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Physico-nutritional characterization of composite cassava and orange-fleshed sweet potato flours and sensory evaluation of “fufu” prepared from the flour blends J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-14 Samuel Younge, Robert Sarpong Amoah, Ernest Ekow Abano, Francis Kumi, George Anyebuno
The orange-fleshed sweet potato (OFSP) is being promoted for consumption as a public health tool to combat vitamin A deficiency diseases in Africa. As a staple diet in many households in West Africa, “fufu” aptly lends itself to fortification with OFSP for the delivery of essential micronutrients for health improvement. In this study, the nutritional and functional characteristics of composite cassava/OFSP
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Effects of different thermoultrasonic time on quality characteristics of fishbone broth and correlation analysis on taste substances J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-13 Menglin Han, Ying Bu, Wei He, Wenhui Zhu, Xuepeng Li, Yuyu Zhang
Thermoultrasonic treatment (TUT) has a superb effect on improving the quality of fishbone broth. To further investigate the effects of different thermoultrasonic time (2, 4, 6, 8, 10, and 12 min) on quality characteristics of halibut bone broth, the nutritional composition, system, and flavor traits are studied in this article. Results indicate that thermoultrasonic time is not proportional to the
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Preliminary study of novel autochthonous starter culture for red wine production with reduced biogenic amine content J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-13 Giovanni Rubilar, Giuseppe Spano, Pedro Aqueveque, Mario Aranda, Karem Henriquez-Aedo
Most Chilean red wine is produced by spontaneous malolactic fermentation (MLF), which generates prolonged fermentations resulting in uncertain results, increase production cost, and lead to biogenic amine (BA) formation. The objective of this work was to carry out a preliminary study of an autochthonous MLF starter culture to perform shorter and controlled MLF to elaborated red wines with low BA content
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Effects of Caulerpa lentillifera polysaccharides on immune function in vitro and in vivo J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-12 Bingxue Zhou, Audrey D. Nguyễn, Jinyang Shen, Yi Wu
The immune enhancement effects of Caulerpa lentillifera polysaccharides (CLP) in vitro and in vivo were observed in this study. The results of the in vitro experiments show that CLP extract can promote the activation and maturation of dendritic cells and enhance the expression of IL-6, TNF-α, CD80, CD86, and MHC II. Expression of IL-6 and TNF-α was determined with ELISA kits, CD80 and CD86 were measured
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Effect of blanching and drying processes on shelf-life of Parkia speciosa seed and pods J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-11 Hidam Roshree Devi, Anil Panghal, Navnidhi Chhikara, Sanju Bala Dhull, Sneh Punia Bangar, Ajay Singh
Parkia speciosa Hassk is an underutilized legume containing numerous nutrients with high perishability. The study was planned to extend the shelf-life of P. speciosa seeds and pods with different treatments. Blanched and unblanched seeds and pods were subjected to freezing, freeze drying, cabinet drying, and sun drying. Samples were analyzed for nutritional, phytochemical, rehydration ratio, and overall
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Steam blanching and ethanol pretreatment enhance drying rates and improve the quality attributes of apple slices via microstructure modification J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-09 Zina Lin, Zhihua Geng, Wenxin Liang, Huacheng Zhu, Jinghua Ye, Jun Wang, Huaide Xu
The effect of steam blanching (SB) and ethanol pretreatment (EP) (75–95% [v/v], 10–25 min) on the drying characteristics and quality attributes of apple slices with hot air drying (HD) (60°C, 1.5 m/s) was evaluated. The drying time was reduced by 10.71% and 19.64–47.32% with SB and various EPs compared with fresh; the drying rate and effective moisture diffusion coefficient significantly accelerated
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Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-09 Giroon Ijod, Farah Nurhusna Musa, Farooq Anwar, Norhidayah Suleiman, Noranizan Mohd Adzahan, Ezzat Mohamad Azman
Functional plant bioactive such as polyphenols have drawn greater interest for researchers, food industries, and consumers. Anthocyanins are popular due to its high antioxidant activity and nutra-pharmaceutical potential. As the demand for anthocyanins grows, exploring and acknowledging applications of various conventional and nonconventional means of anthocyanin extraction is important. Conventional
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Effects of freeze-dried black carrot fiber addition on the physicochemical, color, sensory attributes, and mineral contents of ayran J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-08 Dilek Say, İbrahim Başar Saydam, Nuray Güzeler
The present study was conducted to evaluate the production of ayran by adding freeze-dried black carrot fiber at different ratios (0%, 0.25%, 0.5%, and 1%), followed by its storage for 14 days. It turned out that the more the amount of black carrot added, the more the amounts of Na, Mg, K, and Ca, though the sensory scores decreased. While pH, titratable acidity, viscosity, whey separation, and acetaldehyde
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Effect of anthocyanin indicator addition on cellulose nanocrystals/gellan gum-based intelligent packaging films J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-07 Chongze Yue, Yinggang Huang, Boyang Kong, Guiying Wang
Food spoilage often causes a change in pH inside the package. As a type of intelligent packaging, pH freshness indication packaging, with its simplicity, sensitivity, and efficiency, can monitor food quality and inform consumers promptly. In this study, Clitoria ternatea anthocyanin (CT) was added to gellan gum (GG), glycerol and cellulose nanocrystal (CNC) matrix to prepare a pH-sensitive indicator
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Valorization of grape by-products as functional and nutritional ingredients for healthy pasta development J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-06 Beatriz Ewert Oliveira, Luana Contini, Vitor Augusto dos Santos Garcia, Lilian Pinheiro de Lima Cilli, Eduardo Galvão Leite Chagas, Marcio Adriano Andreo, Fernanda Maria Vanin, Rosemary Aparecida Carvalho, Patricia Sinnecker, Anna Cecilia Venturini, Cristiana Maria Pedroso Yoshida
The objective of this study was the utilization of Isabel grape (Vitis labrusca) by-products for the development of grape pomace flour (GPF) as a new food ingredient to incorporate into a nutritional and functional pasta product adding different concentrations of GPF. The incorporation of GPF into the pasta formulation led to obtaining products with higher fiber content, lower firmness, and higher
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Probiotic coffee ice cream as an innovative functional dairy food J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-05 Ahmed B. Shazly, Mohamed T. Fouad, Mostafa Elaaser, Rehab S. Sayed, Mahmoud Abd El-Aziz
The use of concentrated coffee extract (CCE) with probiotic bacteria in the production of ice cream was evaluated as an innovative functional dairy food. The most prevalent phenolic compounds and B-complex vitamins in CCE were chlorogenic acid and folic acid, with 7.39 and 4.67 mg/ml, respectively. CCF showed strong antibacterial activity against both gram-positive and gram-negative bacteria as well
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Impact of infrared and dry-air roasting on antioxidant potential, oxidative stability, chemical characteristics, and fatty acid profile of black and white sesame (Sesamum indicum L.) oil J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-05 Shyam Sundar, Balwinder Singh, Amritpal Kaur, Madhav P. Yadav
The present study reports the impact of infrared (IRR) and dry-air roasting (DAR) at 160, 180, and 200°C for 5, 10, and 15 min on the moisture content of sesame seeds, oil extraction yield (OEY), chemical characteristics, oxidative stability index (OSI), viscosity, color, browning index (BI), pigments, radical scavenging activity (RSA), total flavonoid (TFC), and phenolic (TPC) content and fatty acid
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Oxidative stability of Moringa oleifera seed oil: Effect of degumming and deodorization on tocopherol retention J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-05 Wahyu Budi Sukarno, Iman Widigdo, Isti Christianti, Paul Wassell
Moringa oleifera seed oil (MSO) from Lombok was extracted by n-hexane and evaluated after refining by several degumming methods to understand the impact of individual tocopherol retention and compared to extra virgin olive oil (EVOO) and high oleic palm oil (HOPO). MSO achieved an Oxidative Stability Index (15.8 h); EVOO (11.7 h) HOPO (8.83 h), based on two factors; the degree of unsaturation and total
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Effects of 60Coγ irradiation on storage quality and physiology of fresh hazelnut fruits J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-02 Guan Wang, Jiatong Gao, Chunmao Lyu, Xianjun Meng, Xinying Yue
During the storage process of hazelnut fresh fruits, browning is easy to occur, which reduces the storage quality. In this study, the method of 60Coγ irradiation was used to dynamically monitor the effects of fresh hazelnuts on storage quality, physiological indicators, and sterilization effect after being irradiated and refrigerated at 4 ± 0.5°C for 3 months. The results showed that irradiation at
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Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high-speed homogenizer J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-02 Dina El-Sayed Helmy Azab, Rania I. M. Almoselhy, Marwa Hanafy Mahmoud
One of the promising approaches in food sector is the valorization of food by-products into nutritional ingredients. This study aimed to improve the quality of toffee by adding mango kernel fat (MKF) as a butter replacer (50%), pectin (1%) using the high-speed homogenization (HSH). Fatty acid composition, melting point, non-enzymatic browning index (NEBI), texture profile analysis (TPA) were investigated
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Combination of ethrel and antiseptic medium flow of micro-circulating improves shelf-life quality of kiwifruit after long-term controlled atmosphere storage J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-02 Yalin Ran, Yanli Zheng, Xuejin Li, Xiaoyu Jia, Lihua Duan, Meijun Du, Ziqin Li, Zhiyong Zhao, Jixin Li, Xihong Li, Yunbin Jiang
The uneven maturity and severe internal rot of kiwifruit were rapidly accelerated when transferred to room temperature after long-term controlled atmosphere storage. In this study, the effects of ethrel combined with different flow microcirculation of antiseptic mediums on the shelf-life quality of “Qinmei” kiwifruit stored at 20°C were evaluated. Results indicated that the combined aerosolization
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Inhibition potential of volatile compounds from Thai rice cultivars against acetylcholinesterase through in vitro and docking studies J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-02 Sompong Sansenya, Apirak Payaka
The aroma intensities of rice depend on the variety and the volatile compound content. Many volatile compounds in rice have been identified for their biological activity. In this study, we investigated the biological activity and the volatile compounds content of pigmented rice and non-pigmented rice extracts. We also investigated the inhibition potential of volatile compounds including methyl vanillate
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Enhancement of quality attributes of dried Poria cocos Wolf cubes by stress sweating combined with steam pretreatment J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-01 Zi-Liang Liu, Shu-Feng Chen, Lei Gao, Sara Zielinska, Shan-Yu Wang, Hui Wang, Wen-Jie Wang, Zhi-An Zheng
The effect of different pretreatment namely natural sweating (NS), steam treatment (S), and stress sweating combined with steam treatment (SS) on the quality attributes (water-soluble polysaccharide, total triterpene content, alcohol-soluble extractive values, and broken rate) and drying characteristics of Poria cocos Wolf (PCW) cubes were investigated. The results showed that NS and SS pretreatment
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Study on rapid brewing of fish sauce based on ultrasound-assisted enzymatic digestion of the skin of Thamnaconus septentrionalis J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-01 Ziting Sun, Qing Kong, Jie Chen, Haijin Mou, Tongjie Liu, Dongxing Yu
In this study, we investigated a new method for rapid brewing of fish sauce by ultrasound-assisted enzymatic digestion of the skin of Thamnaconus septentrionalis. The optimal conditions for ultrasound-assisted enzymatic digestion of fish skin were explored by response surface experiments. Then, the effects of seed koji content, salt addition, and temperature on fermentation were investigated by orthogonal
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Preparation of bioactive peptides from marine industrial waste for moon cake preservation by coating J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-10-01 Dongmei Lu, Yanhong Chen, Qiaoling Xie, Ziting Qiu, Hongyan Zhang, Peng Sun, Jinquan Pan, Yun Wang
In this study, fish marine bioactive peptides (FMBP) from gill waste obtained from Tilapia (Oreochromis mossambicus) and bighead carp (Hypophthalmichthys nobilis) were explored to provide a green preservation method to maintain the taste and flavor of Chinese moon cake. FMBP were hydrolyzed using a mixture of protease (neutral protease: alkaline protease = 1:1). The enzymatic reaction conditions were
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Process optimization for preparation of milk protein co-precipitate using calcium lactate as coagulant J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-30 S. Amila, Sumit Arora, Hemant Gawande, Rita Mehla, Ganga Sahay Meena, Ashish Kumar Singh
Milk protein co-precipitates (MPCP) are rich in milk proteins but rejected globally owing to their poor solubility. The investigation was aimed to prepare MPCP with enhanced solubility via modification of their existing production method. MPCP was manufactured from pasteurized cow skim milk (PCSM) by spray-drying calcium lactate-induced co-precipitate dispersion. The conditions for the preparation
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Nutritional evaluation, microstructure, and storage stability of wheat (Triticum aestivum) and cocoyam (Colocasia esculenta) flour blends at different ratios J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-30 Oluwaseun P. Bamidele, Opeolu M. Ogundele
The flour blend between wheat and cocoyam flours at different proportions (70:30, 50:50, and 40:60) was tested for physicochemical, functional, and nutritional quality. When compared to other blend ratios, the flour blend at 70:30 (wheat and cocoyam flour) had significantly (p < 0.05) higher protein, fat, and crude fiber content (50:50 and 40:60). The flour blends at 50:50 and 60:40 wheat to cocoyam
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Effect of the distillation methods on the chemical properties of the Turmeric essential oil J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-30 Ravindra Kumar Tiwari, Tarsem Chand Mittal, Sajeev Rattan Sharma, Sunita Rani
Essential oils are highly concentrated plant extracts produced from flowers, leaves, stems, roots, seeds, barks, resins, or fruits. These oils are commonly used in a wide range of items, including meals, medications, and cosmetics, for their flavor and medicinal or odoriferous characteristics. The aim of this study is to extract and describe the essential oils found in turmeric cubes. As the extraction
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Post-harvest application of micellar pomegranate peel extract (MPPE) enriched starch-casein composite coating to preserve the plum (Prunus salicina L.) fruit during cold and ambient storage J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-30 Pavankumar R. More, Kakoli Pegu, Shalini S. Arya
The present investigation applied a new coating (taro starch-casein composite enriched with micellar pomegranate peel extract (MPPE)) to mature plum (Prunus salicina L.) fruits in a randomized factorial design with five replicates. Results showed that, during storage of 20 days at 5 and 23°C, a recognizable reduction in weight and firmness loss with a stable respiration rate of coated plums than uncoated
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Chemical and physical characterization of spray dried fish oil with different combination ratios of wall component J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-30 Gülsün Özyurt, Yetkin Sakarya, Mustafa Durmuş
The combination of wall materials used in the spray drying process can be recommended to increase the stability of functional oils and to ensure the best preservation of the nutraceutical compounds. For this purpose, maltodextrin (MD) and sodium caseinate (SC) combinations were studied for the spray drying of fish oil in this study. Microencapsulation efficiency (ME) ratio was similar in all groups
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Research progress on the encapsulation and sustained controlled-release of essential oils J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-30 Fengping Yi, Yanfei Liu, Chang Su, Zhaoteng Xue
Essential oils (EOs) are volatile aromatic compounds derived from spice plants and fragrant animals. Its insecticidal, antioxidant, and antibacterial properties, among others, have a significant research value. However, the unstable components severely restrict the applications of essential oils. Therefore, selecting the appropriate encapsulating material and the controlled-release mechanism is crucial
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Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-30 Swapna RamachandraRao Sonale, Saarika Pothuvan Kunnummal, Nidhi Sori, Jeevan Prasad Reddy, Mahejibin Khan
Pectin was extracted from beetroot pulp by acid hydrolysis using two concentrations of acid, 0.05 M and 0.1 M HCl and designated BRP1 and BRP2, respectively. CHNS, FTIR, and DSC analyses confirmed the purity and characterized it as a low methoxyl (LM) pectin. DPPH (%) inhibition was 22 and 11 for BRP1 and BRP2 and antioxidant activity determined by FRAP assay was 51 μM TE/g and 15 μM TE/g for BRP1
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Cellular antioxidant and emulsifying activities of fucoidan extracted from Nizamuddinia zanardinii using different green extraction methods J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Mehdi Alboofetileh, Masoud Rezaei, Ali Hamzeh, Mehdi Tabarsa, Giancarlo Cravotto
In the present study, fucoidan was extracted from Nizamuddinia zanardinii samples using nine different green extraction techniques in addition to the conventional hot water extraction method (HW). Antioxidant (chemical and cellular assays) and emulsifying activities as well as optical properties of the different extracted fucoidans were investigated. The chemical composition and molecular weight of
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Intermediate moisture date (Phoenix dactylifera L.) based dessert with natural sugars: Phytonutritional profile, characterization, sensory quality, and shelf-life studies J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Veerpal Singh, Poonam Aggarwal, Sukhpreet Kaur, Navjot Kaur
The present study aimed at preparing date-based dessert in which milk solids were replaced by date paste at 50% to 70% levels to enhance the quality of formulated dessert. Developed formulations were found rich in natural sugars, bioactive constituents, and minerals which were further confirmed using inductively coupled plasma atomic emission spectroscopy. The effect of storage on quality of selected
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Variation in amino acid profiles of selected Sri Lankan rice varieties induced by milling J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Gigummaduwe Vimarshi Vathsala Liyanaarachchi, Kariyawasam R. R. Mahanama, Sudarshana Somasiri, Nimal Punyasiri, Katudeni Vidanelage Tharaka Gunawardhana, Jeevan Dananjaya Kottawa-Arachchi
Study presents the variation in free amino acids (FAAs) and total AAs in rice at different milling degrees. Two rice cultivars; Pachchaperumal and Bg 406 were subjected to three (4%, 7%, 12%) degrees of milling, and the variations in AA composition of milled rice and resulting bran were studied. Milling caused significant (p < .05) reduction (5.7%–40.0%) of AAs in rice. Milling accounted for an increase
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Effect of calcium oxide nanoparticles produced from Lavetira critica leaf extract on the freshness of fresh-sliced fruits J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Chinnadurai Veeramani, Ahmed S. El Newehy, Amal A. Aloud, Mohammed A. Alsaif, Khalid S. Al-Numair
This study was piloted to assess the fusion of nanoparticles (LCCaNP) from leaf extract of Lavatera critica (LC) and calcium chloride and to observe their impact on the safety of fresh-sliced fruits and extend their shelf life. LCCaNP were synthesized by mixing calcium chloride and LC leaf extract, followed by the addition of sodium hydroxide. The quality of the produced LCCaNP was proven by conducting
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Thermodynamic properties and bioactive compounds of mandacaru dried waste J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Carolina de Miranda Gondim, Rossana Maria Feitosa de Figueirêdo, Alexandre José de Melo Queiroz, Janaína Almeida Dantas Esmero, Henrique Valentim Moura, Inacia dos Santos Moreira
Mandacaru is a cactus native to the semiarid region of Brazil, of which the fruits are edible, highly perishable and rich in bioactive compounds, present mainly in the peel. The aim of this study was to determine the drying kinetics of the processed peels of the mandacaru fruit at three different temperatures, fit mathematical models to the experimental data, determine the effective diffusivity and
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Effect of fermentation on ameliorative properties of tamarind seed (Tamarindus indica) in sucrose-induced diabetic-like biochemical alterations in Drosophila melanogaster J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Esther E. Nwanna, Olayemi Philemon Aro, Opeyemi Babatunde Ogunsuyi, Ganiyu Oboh
Earlier studies have reported that tamarind seed, which is an underused part of the tamarind fruit tree, may be able to help treat diabetes. The seed has rich nutrient content, but its consumption is limited due to its hard structure and the presence of anti-nutrients. To get over this constraint, the seed is usually pre-treated to minimize anti-nutrients and improve palatability. This study was carried
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Long short-term memory based real-time monitoring of potato slice drying using image chromatic features J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Mousumi Sabat, Nachiket Kotwaliwale, Subir Kumar Chakraborty, Manoj Kumar
The computer vision system provides a better alternative to conventional quality assessment methods during drying because it is rapid, inexpensive, nondestructive, sensitive, and precise. Experiments were conducted for drying of 1-mm-thick potato slices at 45, 50, 55, and 60°C. A laboratory-scale hot air dryer with the provision of installing an image acquisition system was used to visualize the chromatic
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Development of the spray-dried nettle (Urtica dioica L.) extract-loaded nanoliposome powder for application as a natural additive in cake J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Seyedeh Elham Mousavi Kalajahi, Sajed Amjadi, Shadi Ghandiha
In this study, the nettle extract (NE)-loaded nanoliposomes (NLPs) were spray-dried with maltodextrin and was used to fortify and extend the shelf life of the cake. The particle size and zeta potential of the reconstituted spray-dried NE-loaded NLPs were 269.4 ± 14.2 nm and − 20.7 ± 4.6 mV respectively. The encapsulation efficiency values of non-dried NLPs and the reconstituted spray-dried NLPs were
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Determination of probiotic properties of lactic acid bacteria and yeasts isolated from three lacto-fermented cereals mixed with whey, citrus, and tomato pomace J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-29 Sulhattin Yasar, Sabire Yerlikaya, Hulya Sen Arslan, Kubra Akgul, Hanife Simsek
This study tested the probiotic activities of bacteria and yeast isolates from three lacto-fermented cereal (LFC) products which were earlier shown high probiotic efficacy in farm animals. LFC products were freshly produced by solid-state fermentation using fresh whey without a starter culture. LFCa is a mixture of barley, whey, citrus pomace, LFCb of rye, whey, citrus pomace, and tomato pomace and
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Fabrication of the antimicrobial sachet by encapsulation of peppermint essential oil in active packaging of strawberry fruit J. Food Process. Preserv. (IF 2.5) Pub Date : 2022-09-27 Azam Amiri, Mohammad Mahmoodi Sourestani, Seyed Mohammad Hassan Mortazavi, Ali Reza Kiasat, Zahra Ramezani
The anti-microbial property-based packaging system is able to destroy and eliminate the contaminants and pathogenic microorganisms, which spoil the food. In this study, sachets were prepared by an active packaging system using starch-based microcellular foam loaded with peppermint essential oil (SMF-PEO). The produced SMF was used to make sachets loaded with PEO and then placed on the upper part of