Journal of Food Processing and Preservation最新文献

{"title":"Effect of Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334","authors":"Abadía-García Lucía,&nbsp;Mondragón-Ugalde Magaly,&nbsp;Silvia L. Amaya-Llano,&nbsp;Murúa-Pagola Beneranda","doi":"10.1155/jfpp/9366397","DOIUrl":"https://doi.org/10.1155/jfpp/9366397","url":null,"abstract":"<p>The growing demand for probiotic plant-based beverages presents challenges, particularly regarding physical stability. Ultrasonication has emerged as a promising technology to enhance the stability and functionality of such products. This study is aimed at developing an almond-based probiotic beverage using ultrasonication and evaluating its impact on physicochemical and functional properties. Two ultrasonication amplitudes (40% and 80%) were applied to almond extracts, which were then inoculated with free cells of <i>Lacticaseibacillus casei</i> ATCC 334 and incubated at 37°C for 6 h. The 40% ultrasonication treatment improved phase separation stability and significantly increased antioxidant activity, from 22.79 ± 3.9<i>%</i> (untreated) to 30.01 ± 2.19<i>%</i>, and further to 38.46 ± 1.06<i>%</i> in the ultrasonicated and fermented sample. Three types of fermented almond beverages were prepared using the 40% ultrasonicated extract inoculated with yogurt starter cultures and <i>Lb. casei</i> in different forms: free cells (LCF), whey protein microencapsulated cells (LCW), and phosphate starch with inulin microencapsulated cells (LCI). Probiotic viability was monitored during fermentation, 28-day cold storage, and simulated gastrointestinal (GI) exposure. The LCI treatment showed a significant increase in probiotic cell counts during fermentation. No significant differences in viability were observed among treatments during storage. Microencapsulation with whey protein and phosphate starch–inulin effectively reduced postacidification. After simulated GI exposure, LCF showed the greatest cell loss (~5.1 log CFU/mL), while LCW and LCI exhibited improved survival (3.0 and 3.27 log CFU/mL loss, respectively). Based on rheological properties, LCW had the highest initial apparent viscosity, whereas LCI maintained greater stability at a constant shear rate (25°C). Overall, ultrasonication combined with fermentation improved the antioxidant capacity, probiotic viability, and physical stability of almond-based probiotic beverages, supporting its application in developing functional plant-based products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9366397","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714848","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring Glutathione and Hypotaurine as Promising Antibrowning Agents: Safer Alternatives to Sulphites for Food and Beverage Preservation—A Concise Review","authors":"Kabezi Martine,&nbsp;Lucas Paul,&nbsp;Michael Qwarse,&nbsp;James T. Zacharia","doi":"10.1155/jfpp/8283874","DOIUrl":"https://doi.org/10.1155/jfpp/8283874","url":null,"abstract":"<p>Oxidative browning poses a significant challenge in maintaining the visual appeal and nutritional quality of fresh-cut food products and beverages. Traditional sulphites have been widely utilised for browning inhibition; however, concerns regarding their safety and allergenic potential have sparked the exploration of alternative options. This minireview examines the promising roles of glutathione and hypotaurine as effective antibrowning agents, offering safer alternatives to sulphites in food products preservation. Glutathione, a tripeptide antioxidant, effectively inhibits polyphenol oxidase (PPO) through its unique structure and multifaceted antioxidative mechanisms. Hypotaurine, a cysteine derivative, has also shown success in mitigating enzymatic browning across various food categories. Therefore, both compounds demonstrate key advantages over sulphites and nonsulphite alternatives, including improved safety profiles, reduced toxicity and enhanced versatility across complex food matrices. Recent research findings indicate that glutathione and hypotaurine are not only preventing oxidative browning but also extending shelf life, maintaining sensory attributes and contributing to overall food safety. Their potential for broader applications in food preservation underscores their viability as sustainable and effective antibrowning agents.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8283874","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144681554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing and Modelling of Tomato Phytochemicals With LED Storage Treatment for Improved Market Shelf Life","authors":"Ubong David Offiong,&nbsp;Diyana Jamaludin,&nbsp;Juju Nakasha Jaafar,&nbsp;Nurulhuda Khairudin,&nbsp;Samsuzana Abd Aziz","doi":"10.1155/jfpp/6611040","DOIUrl":"https://doi.org/10.1155/jfpp/6611040","url":null,"abstract":"<p>Tomato phytochemicals are secondary metabolites that help prevent chronic diseases in humans. However, environmental and biological factors can degrade these compounds in market-displayed conditions, making preservation crucial. This study investigates the effects of light-emitting diodes (LEDs) of different wavelengths on tomato phytochemicals in a commercial environment. Tomatoes were pretreated for 5 days under four lighting conditions: 5 red:1 blue (5R:1B), 5 blue:1 red (5B:1R), white LEDs and darkness (control). They were then transferred to a market setting for phytochemical analysis. Results showed significant increases in ascorbic acid: 25% under 5R:1B and 11.7% under white LEDs. Total carotenoids increased by 60.3% (5R:1B), 36.8% (5B:1R) and 35.1% (white LEDs). Phenolic concentrations rose by 36.8% under white LEDs and 7.7% under 5R:1B LED, whilst flavonoid levels improved under white and 5B:1R LEDs. Quadratic regression modelling effectively captured phytochemical changes over time, proving more accurate than other regression models in predicting trends and offering superior insights for optimising LED use in postharvest handling. These findings highlight the potential of LED treatments to preserve phytochemical quality, enhance consumer health and optimise market strategies for increased profitability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6611040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144673113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Magnetized Water on Physicochemical and Antioxidant Properties of Sprouted Quinoa Powder","authors":"Sepideh Vejdanivahid,&nbsp;Fakhreddin Salehi","doi":"10.1155/jfpp/3697399","DOIUrl":"https://doi.org/10.1155/jfpp/3697399","url":null,"abstract":"<p>Quinoa is a gluten-free pseudocereal rich in high-quality protein, fiber, and essential nutrients, offering notable health benefits. Sprouting of grains enhances their nutritional profile by increasing the bioavailability of vitamins, minerals, and antioxidants while also reducing antinutritional factors. Magnetized water and magnetic fields are emerging as novel approaches to enhance production efficiency and improve the sprouting performance and quality of cereal grains. This study compares the effects of magnetized water and magnetic field exposure with those of untreated water (control) on the quality of sprouted quinoa powder. Seeds were soaked for 1 h in untreated or magnetized water (with or without magnetic field exposure). Sprouting was carried out at 25°C for 72 h. Exposure to the magnetic field enhanced mineral uptake and increased the ash content of the sprouted quinoa powder. The application of magnetic field treatment led to a significant increase in the acidity of sprouted quinoa powder, rising from 0.70% to 1.10% (<i>p</i> &lt; 0.05). This enhancement in acidity was accompanied by a notable decrease in the pH value of the powder, which dropped from 6.15 to 5.96 (<i>p</i> &lt; 0.05). Sprouting of quinoa significantly decreased the lightness parameter of the powder (<i>p</i> &lt; 0.05), while the redness index increased due to increased enzymatic activity and nonenzymatic browning. The findings showed that employing the magnetic field treatment significantly increased the total phenolic content (TPC) of sprouted quinoa powder (<i>p</i> &lt; 0.05). The TPCs of sprouted quinoa powder treated with untreated water, magnetized water, and magnetic field were 822.63, 830.49, and 891.54 <i>μ</i>g gallic acid/g, respectively. The highest antioxidant capacity (AC) value was observed in the quinoa sprouts treated with a magnetic field; however, this increase was not statistically significant when compared to the other powder samples (<i>p</i> &gt; 0.05). Overall, magnetic field treatment proved to be the most effective method for sprouting quinoa, as it significantly enhanced the TPC and AC of quinoa powder.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3697399","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Novel Colocasia esculenta Starch-Clove Extract Packaging Films for Enhanced Oxidative Stability, Microbial Quality, and Sensory Acceptability of Chicken","authors":"Muhammad Ahsan Javed,&nbsp;Raheel Suleman,&nbsp;Muhammad Waseem,&nbsp;Tariq Ismail,&nbsp;Tawfiq Alsulami,&nbsp;Dur-e-Shahwar Sattar,&nbsp;Nabia Siddiqui,&nbsp;Muhammad Muzamil,&nbsp;Muhammad Aftab Zahoor,&nbsp;Muhammad Adil,&nbsp;Crossby Osei Tutu","doi":"10.1155/jfpp/5563606","DOIUrl":"https://doi.org/10.1155/jfpp/5563606","url":null,"abstract":"<p>Owing to chicken’s higher susceptibility to oxidative deterioration, microbial contamination, and poor shelf stability, this study investigated the effect of <i>Colocasia esculenta</i>-clove extracts (0%–5%) in active packaging films for preserving chicken meat over 0–9 days of storage. This study is the first to combine <i>Colocasia esculenta</i> starch and clove extract in active packaging films for raw chicken, demonstrating superior preservation performance. Physicotextural properties of packaging films depicted significant increase (<i>p</i> &lt; 0.05) in thickness and elongation at break with the increase in concentration of clove extract. Fourier transform infrared spectra revealed similar peak absorption patterns, with intensity variations due to hydrogen bond formation of CH/CS-COs groups. Chromatic profile showed that 5% clove extract film packaged chicken elucidated notable results for <i>L</i>^∗, <i>a</i>^∗, and <i>b</i>^∗ values, that is, 39.2, 3, and 10, on the ninth day of storage. TBARS and pH results declined; 5% of the clove extract film packaged chicken reported lower values, that is, 0.6 mg MDA/kg and 6.1, on the ninth days of storage. The 5% clove extract film packaged chicken showed the lowest microbial counts for total plate counts, <i>Escherichia coli</i>, and <i>Staphylococcus aureus</i>, that is, 9.1, 1.1, and 2.2 Log₁₀ CFU/g, as compared to control, that is, 15.6, 2.6, and 2.9 Log₁₀ CFU/g at Day 9 of storage. Sensory experts declared that chicken packaged in the 5% clove extract film was the best sample for color, odor, texture, and overall acceptability, over the storage of 0–9 days. Conclusively, 5% clove extract film preserved chicken with optimal oxidative stability, microbial quality, and organoleptic acceptability, suggesting its potential as an active agent in packaging films for enhancing the shelf-life of other food products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5563606","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144666606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical and Technofunctional Properties of Irvingia wombolu Kernels Subjected to Various Cooking Treatments","authors":"Ulrich Landry Kamdem Bemmo,&nbsp;Serge Cyrille Houketchang Ndomou,&nbsp;Stephano Tene Tambo,&nbsp;Jean Marcel Bindzi,&nbsp;Luc Martial Kack Bea,&nbsp;Hilaire Macaire Womeni,&nbsp;François Ngoufack Zambou","doi":"10.1155/jfpp/9202273","DOIUrl":"https://doi.org/10.1155/jfpp/9202273","url":null,"abstract":"<p>This study was conducted to assess the impact of various cooking treatments on the physicochemical and technofunctional characteristics of <i>Irvingia wombolu</i> kernels, which are bitter tasting. They were harvested in the town of Bertoua, East Cameroon, and then underwent drying (D), roasting (R), drying + roasting (D + R), drying + boiling (D + B), roasting + boiling (R + B), and drying + roasting + boiling (D + R + B). The findings showed all the treatments increased the amount of lipids, but only D and R increased the amount of protein. The minerals that were more prevalent and concentrated in roasted kernels were Ca, P, Mg, and K. Antinutrients were considerably (<i>p</i> &lt; 0.05) decreased by all treatments, particularly roasted and boiled kernels. The R + B treatment exhibited high technofunctional properties in terms of swelling, water, and oil retention capacities. The secondary metabolite content (phenols and flavonoids) was reduced by about 40% in all treatments (<i>p</i> &lt; 0.05). However, there was a notable (<i>p</i> &lt; 0.05) increase in antioxidant power, as demonstrated by the ferric reducing antioxidant power (FRAP) assay, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, and the hydroxyl radical (ROH) inhibitory capacity with roasted and boiled kernels, respectively. Amino acids were significantly destroyed by D and D + R; however, they were better conserved by R. Therefore, R is recommended as a suitable cooking method for these kernels to benefit from their properties.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9202273","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144647592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extraction and Antioxidative, Antihypertensive, and Antidiabetic Properties of Gelatin Hydrolysates From Lethrinid Fish Scales","authors":"Abhinanda Jena,&nbsp;Balasubramanian Sivaraman,&nbsp;Pandi Ganesan,&nbsp;Rajendran Shalini,&nbsp;Vijayakumar Renuka,&nbsp;Ulaganathan Arisekar","doi":"10.1155/jfpp/5577122","DOIUrl":"https://doi.org/10.1155/jfpp/5577122","url":null,"abstract":"<p>Valorization of fish processing waste has gained attention due to the demand for sustainable biomaterials and environmental management. Fish scales contain collagen, which can be converted to gelatin and further hydrolyzed into bioactive peptides, which have several health benefits and industrial applications. This study is aimed at exploring gelatin extraction and enzymatic hydrolysis from <i>Lethrinus</i> sp. scales and evaluate bioactivities of hydrolysates. Fish scale gelatin was extracted from <i>Lethrinus</i> sp. using a hydrothermal extraction method at 121°C and 15 psi for 90 min. This resulted in a gelatin yield of 22.58 ± 0.97<i>%</i> with a 17.58% protein recovery rate. Papain enzyme was used to prepare fish scale gelatin hydrolysate by maintaining an enzyme-to-substrate ratio (E:S) of 1:100 (<i>v</i>/<i>w</i>) at 55°C and pH 7.0 in a water bath for 1 h. The resulting crude fish scale gelatin hydrolysate (CFSGH) had a degree of hydrolysis of 17.71 ± 1.02<i>%</i> and an average PCL of 5.64. Furthermore, the crude gelatin hydrolysate was subjected to fractionation based on 10 (10FSGH and 3–10FSGH) and 3 kDa (3FSGH) molecular weight cut-off filters using a tangential flow filtration (TFF) system. Antioxidant ability was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and sardine meat model methods. Further antihypertensive and antidiabetic potentials were measured using the Angiotensin-Converting Enzyme I (ACE) inhibitory activity and <i>α</i>-amylase inhibitory method, respectively. Among the peptide fractions, the crude fraction showed the highest DPPH radical scavenging activity, with an IC₅₀ value of 2.58 mg/mL. Furthermore, a sardine meat model study showed that the crude fraction had the highest antioxidant ability compared to the other three fractions of fish scale gelatin hydrolysate. The 10FSGH fraction showed the highest ACE inhibitory activity (58.12 ± 0.47<i>%</i>) and <i>α</i>-amylase inhibitory activity (67.61 ± 1.4<i>%</i>) at a concentration of 2 mg/mL. This study revealed that gelatin peptides with different molecular weights have different bioactivities, as CFSGH has higher antioxidant activity, whereas 10FSGH fractions have higher antihypertensive and antidiabetic activities. Fish scale gelatin hydrolyzate shows distinct bioactivities based on molecular weight, with enhanced antioxidant activity in crude hydrolysate and higher ACE and <i>α</i>-amylase inhibition in 10 kDa fractions. This study helps to develop functional biomaterials from fish waste, supporting environmental sustainability and human health benefits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5577122","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144611994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review of IoT Applications in Food Processing and Related Fields","authors":"Reza Alimadani,&nbsp;Akinbode A. Adedeji,&nbsp;Mohammadreza Narimani","doi":"10.1155/jfpp/3064441","DOIUrl":"https://doi.org/10.1155/jfpp/3064441","url":null,"abstract":"<p>The application of the Internet of Things (IoT) in food processing and related fields is reviewed in this paper. This review is aimed at identifying and elucidating IoT application areas, trends, architectures, and challenges in these fields. The essential survey was conducted following a systematic literature review (SLR) using academic documents written in English and published in peer-reviewed journals from 2011 to 2024. Selected references based on the application domains corresponding to food processing and related fields were clustered into food safety and quality, packaging and traceability, supply chain, waste, and contamination. A database that summarized and reviewed selected articles on the implementation of IoT solutions for monitoring variables and communication technologies in different food sectors was developed. Based on this study, we proposed an IoT architecture based on our findings that can be used for the application of IoT in food processing and related fields.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3064441","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144598301","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Salt-Induced Rheological Modulation of Glucose Syrup: A Novel Approach for Humidity-Controlled Food Packaging","authors":"Fatemeh Azarikia,&nbsp;Pardis Ghasemi","doi":"10.1155/jfpp/9947100","DOIUrl":"https://doi.org/10.1155/jfpp/9947100","url":null,"abstract":"<p>Glucose syrup (GS) is a viscous aqueous solution widely used in food products. Since the addition of salt alters the rheological properties of food systems by promoting inter- and intramolecular interactions, the purpose of our study was to investigate the rheological properties of GS and GS–salt mixtures at various ratios. According to the results, the apparent viscosity of GS increased from 214 to 379, 590, and 668 Pa·s upon salt addition at the ratios of 8:1, 4:1, and 2:1, respectively (shear rate: 44.1 s⁻¹). GS exhibited a solid-like behavior (<i>G</i>^′ &gt; <i>G</i>^″), which shifted to a concentrated solution behavior at the ratios of 8:1 and 4:1 and to a more elastic behavior at the 2:1 ratio upon salt addition. Time sweep tests and relative humidity measurements revealed that salt addition slowed desorption of water molecules from GS surface by forming dipole bonds with water molecules, preventing barrier layer formation. Consequently, the GS–NaCl mixtures exhibited sustained water release and effectively increased the relative humidity of the container, highlighting their potential as viscous humidity modifiers. We propose a novel active packaging system that incorporates the GS–NaCl mixture into a double-walled container to gradually increase headspace relative humidity. This approach can minimize moisture loss and prevent food dehydration without direct contact between the GS–NaCl mixture and the product.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9947100","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144598293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Profiling Saturated, Trans, and Unsaturated Fats in Iranian Snacks: A Tool for Nutritional Reformulation","authors":"Roghayeh Rezazadeh,&nbsp;Fatemeh Mohammadi-Nasrabadi,&nbsp;Ali Heshmati,&nbsp;Mehdi Taheri,&nbsp;Barbod Alhouei,&nbsp;Fatemeh Esfarjani","doi":"10.1155/jfpp/8894933","DOIUrl":"https://doi.org/10.1155/jfpp/8894933","url":null,"abstract":"<p>Snacking is a prevalent activity worldwide. Therefore, this study is aimed at evaluating the fatty acid profile of various snacks to seek potential opportunities to improve their nutritional quality. A cross-sectional study was conducted on 240 randomly selected samples from major food chain stores in Tehran, Iran. In this study, the 14 detected fatty acids were classified into four categories: saturated fatty acid (SFA), transfatty acid (TFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA). In cereal-based cookies, the highest total fat content was in wafers (20.38%), and the lowest total fat content was in cookies (14.1%). Among the other snacks, chocolate presented the highest total fat content (32.20%), and the lowest (24.15%) was found in the cheese puffs. For SFAs, in cereal-based baked products, wafers had the highest percentage (52.40%), and cakes had the lowest percentage (24.69%). Among the snacks, chocolate had the highest SFA content, and potato chips had the lowest SFA content, with 62.43% and 45.36%, respectively. Wafers and crackers (2.35%) and cookies (1.86%) had the highest and the lowest TFA content, respectively. Among the other snacks, potato chips had the highest total fat content (30.50%), and cheese puffs had the lowest total fat content (24.15%). Cheese puffs had the highest TFA content (0.54%), while chocolate had the lowest (0.13%). Therefore, the findings underscore the importance of optimizing fat sources, innovative formulations, improved labeling, legislative measures, and educational initiatives to reduce harmful fats while maintaining the sensory and textural properties of the products. This approach supports the development of healthier snacks and informs policymakers and industry stakeholders in implementing strategies to promote public health.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8894933","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144582025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}