Journal of Food Processing and Preservation最新文献_第10页

Chemical Compositions and Antioxidant Activities of Thirty-Seven Typical Pomegranates Grown in China 中国种植的三十七种典型石榴的化学成分和抗氧化活性

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-12-05 DOI: 10.1155/2023/9915770

Wenhao Zheng, Boyan Gao, Hanshu Zhu, Lin Zhu, Zhenhua Lu, Lina Chen, Mo Li, Yinghua Luo, L. Yu

引用次数: 0

A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions 通过热处理和高压处理条件稳定草莓花蜜的质量评估

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-12-04 DOI: 10.1155/2023/5481142

K. Lacey, Andres Moreno-Barreto, Darío Pavón-Vargas, Luca Cattani, Massimiliano Rinaldi, S. Rainieri, Rohini Dhenge

{"title":"A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions","authors":"K. Lacey, Andres Moreno-Barreto, Darío Pavón-Vargas, Luca Cattani, Massimiliano Rinaldi, S. Rainieri, Rohini Dhenge","doi":"10.1155/2023/5481142","DOIUrl":"https://doi.org/10.1155/2023/5481142","url":null,"abstract":"This study is aimed at evaluating the quality of strawberry nectar following high-pressure processing (HPP) at different pressure levels (400, 500, and 600 MPa for 3 minutes) and thermal pasteurization (TT) at 75°C for 15 s. Key parameters include total colour difference (\u0000 \u0000 Δ\u0000 E\u0000 ∗\u0000 \u0000 ), aparent viscosity, colour analysis via CIELAB coordinates, and pH. Additionally, residual enzymatic activity (RA%) of polyphenol oxidase (PPO) and peroxidase (POD) was measured. Strawberry nectar (12°Brix) was prepared and subjected to processing, with thermal treatment in 50 mL tubes and HPP in 40 mL polyethylene bags. Samples were stored under refrigeration during 21 days, with microbial analysis conducted to assess microbiological stability during storage. TT exhibited a more pronounced reduction in total aerobic microbial count (TAMC) compared to HPP, which showed no detectable yeast and mould. Apparent viscosity varied among samples, with HPP at 600 MPa displaying a significant increase of 52.1% compared to the control. The pseudoplastic behavior, characterized by \u0000 \u0000 n\u0000 \u0000 values lower than 1, was consistent across all treatments. TT led to a reduction in \u0000 \u0000 L\u0000 ∗\u0000 \u0000 brightness value during storage, whereas HPP-treated samples underwent colour changes over time with \u0000 \u0000 Δ\u0000 E\u0000 ∗\u0000 \u0000 of 3.1 for 400 MPa, 3 minutes, at 21 days. For PPO and POD, the 600 MPa treatment exhibited the highest inhibition (44% and 4% RA, respectively). This comprehensive study provides insights into how different HPP processing conditions affect the quality attributes, enzymatic activity, and microbiological stability of strawberry nectar during production and refrigerated storage. The research’s significance lies in its holistic comparison of HPP with traditional thermal pasteurization, offering valuable information for both industry and consumers.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138603698","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations 添加了迷迭香酸的核桃油在不同紫外线辐射下的氧化稳定性变化

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-30 DOI: 10.1155/2023/3624954

Shuang Jin, Yubin Ren, Yupeng Cheng, Bingyou Yang, Haixue Kuang, Yujie Fu, Chen Lv, Huiling Li, Rui Liu

引用次数: 0

Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries 超声波处理和食用涂层对红外线烘干甜樱桃的总酚类含量、抗氧化能力和物理特性的影响

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-29 DOI: 10.1155/2023/5014055

F. Salehi, Moein Inanloodoghouz, Mostafa Amiri

{"title":"Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries","authors":"F. Salehi, Moein Inanloodoghouz, Mostafa Amiri","doi":"10.1155/2023/5014055","DOIUrl":"https://doi.org/10.1155/2023/5014055","url":null,"abstract":"This research studied the influence of combined ultrasonic (40 kHz, 150 W, for 3 min) and 0.2% xanthan gum (XG), guar gum (GG), and wild sage seed gum (WG) coating pretreatments on total phenolic content, antioxidant activity, drying time, effective water diffusivity coefficient ( D eff ), rehydration ratio (RR), total color difference ( Δ E ), and surface shrinkage (SS) of infrared-dried sweet cherries. The ultrasonic pretreatment increased the water transfer rate and water diffusivity during infrared drying and decreased the drying time of fresh sweet cherries. The edible coating enhanced the total phenolic content, antioxidant activity, dehydration time, and RR and decreased the D eff , Δ E , and SS values of infrared-dried sweet cherries. The highest value of total phenolic content (3469.7 μg galic acid/g dry) was recorded for pretreated sweet cherry samples by GG. The mean antioxidant activities for uncoated, XG-coated, GG-coated, and WG-coated sweet cherries were 35.64, 59.88, 54.38, and 61.19%, respectively. In this study, the sweet cherry D eff varied from 2.23 × 10 − 9 m2/s (for untreated cherries) to 5.00 × 10 − 9 m2/s (for sonicated and uncoated cherries). The experimental data for the drying curves were fitted to various single-layer equations, and the Page equation using the experimental constants best described the drying rate of sweet cherries. The mean Δ E values for uncoated, XG-coated, GG-coated, and WG-coated sweet cherries were 15.11, 9.91, 8.74, and 10.69, respectively.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139213463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety 食品应用中疏水生物活性物质的封装：载体、技术和生物安全

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-28 DOI: 10.1155/2023/5578382

Darya O. Shavronskaya, Alina O. Noskova, Natalia N. Skvortsova, P. Adadi, Elena A. Nazarova

{"title":"Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety","authors":"Darya O. Shavronskaya, Alina O. Noskova, Natalia N. Skvortsova, P. Adadi, Elena A. Nazarova","doi":"10.1155/2023/5578382","DOIUrl":"https://doi.org/10.1155/2023/5578382","url":null,"abstract":"Biologically active substances (BASs) are used as novel ingredients to design functional foods. These functional foods are alternate approaches to treat or cure chronic diseases. However, the application of BASs is limited due to their hydrophobic nature, low bioavailability, sensitivity to gastric acid, and environmental conditions (i.e., high temperatures, radiation, pH, and oxygen). Thus, research has been channeled to find ways of curbing these limitations. This review provides an overview of the modern methods for BAS encapsulation, carrier classifications, benefits, and drawbacks as well as the biosafety of encapsulated BASs. Encapsulation of BASs into organic/inorganic carriers or composites overcomes the limitations mentioned above. In addition, encapsulation enables the controlled release of active compounds to target cells. The market for encapsulated foods has grown globally at a significant pace due to their various applications as functional foods, dietary supplements, and other products. It is estimated that by 2027, the market worth of encapsulated foods will be valued at $17 billion.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139227905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt 菠萝籽作为酸奶中富含蛋白质和矿物质的天然来源

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-24 DOI: 10.1155/2023/9899564

Md Akram Hossain, Md. Forshed Dewan, Mir Tuhin Billah, Md. Ahiduzzaman, M. A. Haque, M. A. Haque

{"title":"Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt","authors":"Md Akram Hossain, Md. Forshed Dewan, Mir Tuhin Billah, Md. Ahiduzzaman, M. A. Haque, M. A. Haque","doi":"10.1155/2023/9899564","DOIUrl":"https://doi.org/10.1155/2023/9899564","url":null,"abstract":"A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139242092","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation 基于混合深度学习算法的食物识别与卡路里估算

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-24 DOI: 10.1155/2023/6612302

Ritu Agarwal, Tanupriya Choudhury, N. J. Ahuja, Tanmay Sarkar

{"title":"Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation","authors":"Ritu Agarwal, Tanupriya Choudhury, N. J. Ahuja, Tanmay Sarkar","doi":"10.1155/2023/6612302","DOIUrl":"https://doi.org/10.1155/2023/6612302","url":null,"abstract":"Every individual requires some sort of system that informs them about portions and calories of food, as well as providing them with directions on how to consume it. In our study, we propose a hybrid architecture that makes use of deep learning algorithms to forecast the number of calories in various food items on a bowl. This consists of three major components: segmentation, classification, and calculating the volume and calories of food items. When we use a Mask RCNN, the images are first segmented. Using the YOLO V5 framework, features are collected from the segmented images and the food item is categorized. In order to determine the dimensions of each food item, we identify the items first. In order to calculate the quantity of the food item, the estimated dimension must be used. The calories are then computed using the food item’s volume. The aforementioned approaches, which were trained on the dataset’s food images, that correctly identified and forecasted a food item’s calories had an accuracy of 97.12%. To Provide directions on how to consume food is expected by individual and will be completed after knowing intake of volume of food.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139238732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid 通过添加糖脂改善赤豆淀粉糊化和逆变性的特性

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-22 DOI: 10.1155/2023/8820051

Huifang Shen, Xinmiao Yao, Ye Zhou, Xinting Shen, Yao Wang, Fei Wang, Tie Li, Qiang Wang, Rui Zhao, Zhebin Li, Na Xu, Shuwen Lu

{"title":"Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid","authors":"Huifang Shen, Xinmiao Yao, Ye Zhou, Xinting Shen, Yao Wang, Fei Wang, Tie Li, Qiang Wang, Rui Zhao, Zhebin Li, Na Xu, Shuwen Lu","doi":"10.1155/2023/8820051","DOIUrl":"https://doi.org/10.1155/2023/8820051","url":null,"abstract":"To improve the storage quality of adzuki bean paste from starch aging, the effects of glycolipid addition on the properties of gelatinization and retrogradation properties of adzuki flour obtained by the retrogradation inside adzuki bean during storage and transportation are investigated. The results indicate the significant differences in the gelatinization and the distribution of starch granules for different varieties of beans. The higher gelatinization temperature of adzuki flour results in the lower enthalpy of gelatinization with an undulating tendency of the retrogradation due to the short-term aging of amylose and long-term aging of amylopectin within adzuki flour. In the early stage of aging, the coexistence of protein, fat, and starch inside adzuki flour hinder the aging of starch. An Avrami equation is introduced to characterize the aging process of the starch–protein–fat–water system of different varieties of adzuki flours. The nucleation mode of the crystal nucleus has a significant effect on the aging rate of different varieties of adzuki flour. The fat in the system fails to demonstrate a significant effect on the nucleation mode of starch retrogradation. The addition of glycolipids increases the gelatinization enthalpy of adzuki flour. Glycolipids can reduce the aging degree of adzuki flour, and the inhibition effect on the retrogradation of sucrose monoester is greater than that of maltose monoester. The research results provide the valuable guidance for the high-quality processing and storage of adzuki bean paste from starch aging.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139246694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds 辉光放电等离子体处理对腰果苹果汁香气特征和挥发性化合物的影响

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-20 DOI: 10.1155/2023/7740638

Dayanne L. H. Maia, S. Rodrigues, F. Fernandes

{"title":"Influence of Glow Discharge Plasma Treatment on Cashew Apple Juice’s Aroma Profile and Volatile Compounds","authors":"Dayanne L. H. Maia, S. Rodrigues, F. Fernandes","doi":"10.1155/2023/7740638","DOIUrl":"https://doi.org/10.1155/2023/7740638","url":null,"abstract":"Cashew apple juice has a distinctive fruity aroma but contains an undesired balsamic/chemical note caused by the high concentration of styrene and other aromatic hydrocarbons. Cold plasma technology can induce chemical changes to fruit juices’ volatile compounds, improving the aroma of fruit juices. This study is aimed at evaluating the chemical effects of cold plasma on the volatile compounds and aroma of cashew apple juice, which is characterized by a complex mixture of compounds. Glow discharge plasma was applied to cashew apple juice, varying the plasma flow rate (10 to 30 mL/min) and processing time (10 to 20 min) at a constant voltage (80 kV). Plasma treatment induced several changes in the juice’s volatile compound composition, with a significant decrease in fatty acids and fatty acid esters (92%) and an increase in aldehydes (50%), alcohols (86%), and short-chain esters (21%). The primary reaction observed during plasma treatment was the internal scission of fatty acid and fatty acid esters, which formed short-chain esters and aldehydes. Further hydrogenation of aldehydes produced alcohols. The chemical changes induced by plasma treatment intensified cashew apple juice’s aroma by 28% while maintaining its aroma profile.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139254958","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Heavy Metal Residue (As, Cd, Hg, and Pb) in Hen Eggs after Applying Different Cooking Methods 采用不同烹饪方法后鸡蛋中的重金属残留量（砷、镉、汞和铅

IF 2.5 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2023-11-16 DOI: 10.1155/2023/5542051

H. Hoseini, Fatemeh Mohammadi‐Nasrabadi, Abdolsamad Abedi, Negar Rostami, Sara Bazzaz, F. Esfarjani

{"title":"Heavy Metal Residue (As, Cd, Hg, and Pb) in Hen Eggs after Applying Different Cooking Methods","authors":"H. Hoseini, Fatemeh Mohammadi‐Nasrabadi, Abdolsamad Abedi, Negar Rostami, Sara Bazzaz, F. Esfarjani","doi":"10.1155/2023/5542051","DOIUrl":"https://doi.org/10.1155/2023/5542051","url":null,"abstract":"As a nutritious food, eggs are capable of accumulating heavy metals and are a good indicator of environmental contamination. This study is aimed at determining the levels of heavy metal residues (As, Cd, Hg, and Pb) in hen eggs after applying different cooking methods. In an experimentally designed study, forty-four hen egg samples were selected from 22 best-selling brands of supermarkets in Tehran and categorized into one of four groups (raw, dry-frying, and boiling with and without eggshells). The levels of heavy metal residues were analyzed by using inductively coupled plasma mass spectrometry (ICP-MS). The average levels of heavy metals (As, Cd, Hg, and Pb) in raw samples were 0.307, 1.654, 0.121, and 6.5 (μg.kg-1), respectively. After applying cooking methods, the residue of two heavy metals in boiling without eggshells (As: 0.228 ± 0.197 ; Cd: 1.985 ± 0.037 ) was lower than boiling with eggshells (As: 0.457 ± 0.918 ; Cd: 2.11 ± 0.223 μg.kg-1), while the dry-frying method had the lowest level of heavy metal residue (As: 0.222 ± 0.109 ; Cd: 1.54 ± 0.223 ) ( p < 0.05 ) and could be identified as efficient in reducing the amount of these heavy metals. In addition, different cooking methods did not make a significant difference in other heavy metal residues (Hg and Pb). To explain this reduction, two hypotheses can be proposed to explain the reduction of heavy metals after applying different cooking methods. First, the eggshell is permeable; the second is the association of heavy metals bonding with sulfur groups and weight loss due to evaporation. All heavy metal residues were found to be within acceptable permissible thresholds. Therefore, policymakers should protect the health of the population by continuously monitoring heavy metals in foods and prioritizing education and research on how to reduce them in the food chain.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.5,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139268419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0