Journal of Food Processing and Preservation最新文献

{"title":"Ultrasound-Assisted Aqueous Extraction of Oil From Cellulose-Based Microreactors With Immobilized Bacillus subtilis var. natto in Fermented Peanut","authors":"Shuang Jin,&nbsp;Yubin Ren,&nbsp;Cailiang Peng,&nbsp;Yupeng Cheng,&nbsp;Weili Liu,&nbsp;Hongyao Cai,&nbsp;Biqiong Chen,&nbsp;Yujie Fu,&nbsp;Rui Liu,&nbsp;Chen Lv","doi":"10.1155/jfpp/9211020","DOIUrl":"https://doi.org/10.1155/jfpp/9211020","url":null,"abstract":"<p>This study presents sustainable and efficient methods for biotransformation and extraction of peanut oil using ultrasound-assisted fermentation of <i>Arachis hypogaea</i> L. using cellulose-immobilized <i>Bacillus subtilis</i> var. <i>natto</i> as a microreactor. The strain with the highest oil production was selected and immobilized on cellulose. Fermentation parameters were optimized through a single-factor experiment, with oil production as the dependent variable. The results revealed that the highest oil production was achieved with an incubation time of 36 h, a fermentation temperature of 34°C, a pH of 7, and a liquid-to-solid ratio of 30:1 mL/g. A single-factor experiment was also conducted to optimize the ultrasonic parameters, determining the optimal conditions for maximum oil production: ultrasonic time of 50 min, ultrasonic temperature of 40°C, liquid-to-solid ratio of 30:1 mL/g, and ultrasonic power of 300 W. The physicochemical analysis demonstrated improvements in oil quality, including reduced acidity (2.35 ± 0.15), peroxide value (3.71 ± 0.23), and increased iodine value (106.6 ± 0.16). Furthermore, the fermented peanut oil exhibited enhanced antioxidant activity (IC₅₀ = 6.05 mg/g). This study provides valuable insights into the development of efficient processes for high-yield and high-quality peanut oil production.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9211020","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143554390","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":"Quality Damage and Control Measures of Macadamia Nuts During Primary Processing","authors":"Yuanmiao Wei,&nbsp;Wenting Xu,&nbsp;Jiarong Fu,&nbsp;Shangxuan Ma,&nbsp;Yuexue Yang,&nbsp;Kechang Huang,&nbsp;Xiuhua Lan,&nbsp;Xiyong He,&nbsp;Gangjun Guo","doi":"10.1155/jfpp/1205390","DOIUrl":"https://doi.org/10.1155/jfpp/1205390","url":null,"abstract":"<p>In Yunnan, the main production area in China, about 90% of the macadamia nut products are sawn nut in shell. Macadamia nut production is based on primary processing; however, product quality is highly susceptible to damage during this stage, causing significant economic losses to both growers and processors. Therefore, identifying damage and proposing control measures are necessary to extend shelf life and reduce financial losses. This paper reviews the quality problems of macadamia nuts during primary processing such as harvesting, dehusking, drying, cracking, roasting, packaging, and storage, which can be categorized as physical damage, altered chemical composition, and microbial infection. Product quality is mainly affected by intrinsic factors, processing steps, and environmental conditions. Based on an extensive analysis of existing research results, we summarize the beneficial measures that can be taken in the key primary processing stages of macadamia nuts and the application of real-time quality monitoring technologies. This realization will not only provide a reference for further research on processing improvement and quality control but will also promote the healthy and sustainable development of the macadamia nut industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1205390","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143533454","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":"Effects of Steaming, Boiling, and Roasting on Physicochemical Quality, Lipase Activity, Textural Properties, and Microstructure of Jackfruit (A. heterophyllus) Seeds","authors":"Lei Qian,&nbsp;Shao-Ji Li,&nbsp;Bin Xue,&nbsp;Chun-Min Yang,&nbsp;Qiao-Ling Ding,&nbsp;Ting Liu","doi":"10.1155/jfpp/2234972","DOIUrl":"https://doi.org/10.1155/jfpp/2234972","url":null,"abstract":"<p>This study investigated the effects of three processing methods, including steaming, boiling, and roasting, on the physicochemical quality, sensory properties, lipase activity, and microstructure of jackfruit (<i>Artocarpus heterophyllus</i>) seeds using various analytical techniques. Our results showed that both steaming and boiling resulted in higher sensory scores for hardness (7 and 7, both moderately soft), colour (8 and 9, both light yellow), texture (8 and 5, less than 10% and 40% crack open), and smell (7 and 5, mildly sweet fragrance and musty scent) compared to the roasting (all <i>p</i> &lt; 0.05). Although steaming was particularly effective in preserving the original colour of the raw jackfruit seeds with the lowest <i>Δ</i><i>E</i> of 5.72, boiling maintained better colour attributes with higher lightness and yellowness values (90.75 and 8.37). Analysis of textural properties showed that steaming, boiling, and roasting led to a moderate reduction in hardness and springiness compared to raw samples (all <i>p</i> &lt; 0.05), which are favorable for jackfruit seeds because it resulted in a tender texture with a subtle bounce when bitten. Roasting also yielded partially gelatinized seeds (lower gelatinization compared to boiling and steaming, <i>p</i> &lt; 0.05) that maintained a balance between firmness and tenderness and presented with a pleasant bite with a slight crunch. In addition, roasted jackfruit seeds demonstrated the greatest capacity to inhibit lipase activity (all <i>p</i> &lt; 0.05), an enzyme essential for fat digestion and absorption, highlighting their significant potential for use as a weight loss supplement. Principal component analysis of 22 different factors ranked the overall quality of processed jackfruit seeds in the following order: roasting &gt; steaming &gt; boiling. In conclusion, roasting, compared to steaming and boiling, is recommended for jackfruit seed processing in the culinary industry because it yields an ingredient with the best physicochemical quality, lipase inhibition activity, textural properties, and microstructure.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2234972","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143530553","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":"Investigating the Physicochemical Properties of Strawberries and Classification by an E-Nose During Storage","authors":"Rashid Gholami,&nbsp;Nahid Aghilinategh,&nbsp;Hekmat Rabbani","doi":"10.1155/jfpp/2322442","DOIUrl":"https://doi.org/10.1155/jfpp/2322442","url":null,"abstract":"<p>This study involved packaging strawberries using conventional polyethylene (PE) and advanced nanofilm. Modified atmosphere packaging (MAP) and conventional atmospheric conditions were employed. The strawberries were stored under ambient and refrigerated conditions (4°C) throughout the 12 days. Periodic assessments of chemical attributes such as pH, total soluble solids (TSS), vitamin C content, and antioxidant capacity were conducted, and quality evaluations using electronic olfaction techniques and machine vision were performed every 3 days for all treatment variations. The study shows that packaging film, internal atmosphere, storage temperature, duration, and their interactions significantly affect the chemical properties of strawberries (<i>p</i> &lt; 0.01). Using MAP with nanofilm and temperature control helps preserve strawberry quality during storage. Additionally, it was noted that the classification accuracy achieved by the adaptive neurofuzzy inference system (ANFIS) remained consistently at 100% throughout all storage periods. In contrast, in the artificial neural network (ANN), the highest accuracy was attained during the 3- and 6-day storage intervals (84%), with the lowest accuracy recorded during the 9-day storage period (68%). The ANFIS model achieved the highest accuracy in predicting vitamin C content with an <i>R</i>² value of 1 and an Root Mean Squar Error (RMSE) of 0.62, while in the neural network model, the highest accuracy was achieved with an <i>R</i>² value of 0.98 and an RMSE of 0.86.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2322442","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513761","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":"Response Surface Methodological Approach for Scaling Up an Enzymatic Production of Sweet Potato Starch Syrup","authors":"Kowsar Rezvanian,&nbsp;Peter N. Gichuhi,&nbsp;Adelia C. Bovell-Benjamin","doi":"10.1155/jfpp/8870506","DOIUrl":"https://doi.org/10.1155/jfpp/8870506","url":null,"abstract":"<p>Sweet potato starch syrup can be utilized for various purposes in the food industry as a value-added product. Optimizing the glucose syrup production process and establishing a continuous sweet potato starch syrup production setup are essential steps toward making the process commercially viable. Notably, NASA has considered sweet potato syrup as a potential space food due to its nutritional richness and stability, highlighting its suitability to support astronaut performance in space environments. In this study, the effects of time, enzyme quantity, and temperature on degrees Brix and color properties of syrup were investigated. A central composite design was applied, generating a total of 27 experiments for the saccharification step. A significant quadratic model (<i>p</i> &lt; 0.05) was obtained, predicting a maximum degrees Brix of 8.7 after saccharification and 68.8 after evaporation and an <i>L</i>∗ value of 58.1 under optimal conditions: a temperature of 61.4°C, a time of 5.3 h, and enzyme quantities of 226 and 321 <i>μ</i>L for glucoamylase and pullulanase, respectively. These optimized saccharification conditions were validated, achieving an actual <i>L</i>∗ value of 69.39, degrees Brix of 7.3 after saccharification, and 64.3 after evaporation. This means that the saccharification time was reduced tremendously. When applied to a continuous scale-up production setup, the optimized conditions yielded an <i>L</i>∗ value of 67.54 and degrees Brix of 7.5 after saccharification and 64.9 after concentration. The study demonstrates that the developed process and models can be effectively applied to a continuous setup, indicating the feasibility of large-scale production. Overall, the production process of sweet potato starch syrup was improved significantly, with production time reduced substantially, supporting its potential as both an industrial and space-suited food source.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8870506","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143522006","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":"Investigating the Performance and Optimization of Solar Coffee Drying Technologies—A Systematic Review","authors":"Ephrem M. Meja,&nbsp;Sileshi K. Dubbe,&nbsp;Addisu Bekele,&nbsp;Kidist F. Wolde,&nbsp;Muyiwa S. Adaramola","doi":"10.1155/jfpp/7907660","DOIUrl":"https://doi.org/10.1155/jfpp/7907660","url":null,"abstract":"<p>Postharvest crop losses, dependence on fossil fuels, and associated environmental consequences have emerged as critical global challenges. Drying is a food preservation method that consumes about 12%–15% of agricultural processing energy. A greenhouse solar-based crop drying system uses solar energy to create controlled drying conditions, preserving crop quality and reducing drying time. Coffee, a cash crop and primary source of income for many developing countries, is facing considerable postharvest losses due to quality degradation from traditional drying methods. This review article identifies efficient and practical solar coffee dryers suitable for large-scale producers in rural areas. It also examines the parameters for evaluating the performance of coffee drying systems. The review also highlighted the postharvest coffee processing techniques and drying kinetics. Based on the systematic selection method among the studies collected from three databases, 36 existing papers are included for comprehensive review. All the reviewed papers reported that solar-based coffee dryers are promising alternative systems for coffee drying. The type of dryer, their configurations, air temperature, humidity, and airflow rate are the key factors that influence the coffee drying rate and the dryer’s overall performance. Among the classifications identified, direct-type greenhouse solar dryers are found to be scalable and cost-effective to use in developing countries. Furthermore, it was found that the design with an insulated north wall increased the air temperature for natural and forced convection modes by 1°C–6.7°C and 1°C–4.5°C, respectively.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7907660","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143513611","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":"Development of an Optimized Green Extraction Method for the Recovery of the Biocolorant From Bixa orellana L. Seeds","authors":"Ezéchiel Akakpo,&nbsp;Marius Eric Badoussi,&nbsp;Ifagbémi Bienvenue Chabi,&nbsp;Ambroise Kodjeyi,&nbsp;Hermance Yénoukounmey Houngbo,&nbsp;Claude Kouassi Gnacadja,&nbsp;Philippe Sessou,&nbsp;Valentin Wotto,&nbsp;Lamine Baba-Moussa,&nbsp;Paulin Azokpota","doi":"10.1155/jfpp/7243915","DOIUrl":"https://doi.org/10.1155/jfpp/7243915","url":null,"abstract":"<p>The extraction of colorant from annatto seeds (<i>Bixa orellana</i>) is traditionally chemical based, requiring expensive equipment, which limits its feasibility for small-scale food industries. This study is aimed at developing an optimized aqueous extraction method for red–orange biocolorant from <i>B. orellana</i> seeds using response surface methodology. For this purpose, extraction parameters including kanwu (traditional alkaline salt) concentration (0–0.1 g/mL), soaking time (60–720 min), and cooking time (0–20 min) were optimized. In response to these treatments, the characteristics of the extracts obtained were evaluated. The linear and/or quadratic effects of the amount of kanwu, the soaking time, and the cooking time of the seeds, as well as the interaction between these parameters, strongly influence the physicochemical characteristics of the extracts. The results of the study indicate that a concentration of kanwu of 11.24 g/200 mL, 60 min of soaking, and 18 min of cooking the seeds would allow obtaining an aqueous biocolorant with the following properties: pH = 9.14, <i>L</i>∗ = 69.11, <i>a</i>∗ = 6.6, <i>b</i>∗ = 6.81, chroma (<i>C</i>∗) = 45.22, hue angle (<i>H</i>∗) = 46.25^°, total polyphenol content (TPC) = 0.024 mg GAE/mL, and total antioxidant activity (TAA) = 4.71 mM Trolox/mL. This colorant could be used in the food industry.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7243915","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143497115","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":"Optimising the Processing Conditions of Plant-Based Cheese Produced From Cucumeropsis mannii Seed Kernel and Vigna subterranea Seed Milks","authors":"Nyeh Molyne Chuyeh-Nforba,&nbsp;Noumo Ngangmou Thierry,&nbsp;Makebe Calister Wingang,&nbsp;Ngwasiri Pride Ndasi,&nbsp;Dobgima John Fomboh,&nbsp;Fonteh Florence,&nbsp;Ejoh Richard Aba,&nbsp;Tatsadjieu Ngoune Leopold","doi":"10.1155/jfpp/8839687","DOIUrl":"https://doi.org/10.1155/jfpp/8839687","url":null,"abstract":"<p>In recent times, animal-derived products have been related to many health issues and the animal system to environmental problems. Therefore, there is a growing interest in plant-based products as alternatives to animal products. This study was aimed at optimising the production conditions of cheese from <i>Cucumeropsis mannii</i> seed kernel milk (CMSKM) and <i>Vigna subterranea</i> seed milk (VSSM). Bambara groundnut seeds were sorted, dehulled, cleaned with water, soaked in distilled water, drained, blanched in water, cooled, milled with distilled water, filtered, and the milk collected. <i>Egusi</i> seeds were sorted, washed, soaked in distilled water, blanched, cooled, blended using distilled water, filtered, and the milk collected. The influence of six factors—time, temperature, pH, milk ratio (CMSKM/VSSM), enzyme concentration, and enzyme type—was evaluated using a 2^6–2 fractional design, with production yield and protein content as a response. The factors that significantly influenced the responses were used to optimise the processing conditions, and three factors (time, enzyme concentration, and milk ratio) were evaluated using a centred face central composite design to maximise yield, protein content, hardness, and general acceptability as responses. The samples from the different optimum conditions were produced to validate the predicted value and characterized for proximate composition, phytochemicals, and antinutrient contents. In general, the protein, fat, tannins, phytate, and oxalate contents of the samples increased with the proportion of CMSKM, while increasing the VSSM proportion increased the carbohydrate, ash, total phenols, flavonoid contents, DPPH (2,2-diphenyl-1-picrylhydrazyl), and FRAP (ferric-reducing antioxidant power) activities of the samples, and the general acceptability score increased with an increase in enzyme concentration. The overall optimum condition for the production of cheese was at a coagulation time of 40.01 min, an enzyme concentration of 0.4 g/L, and a milk ratio of 4/1.91 (<i>v</i>/<i>v</i>, CMSKM/VSSM), which gave a sample with 33.37 g/100 g DM of protein, 17.95% of yield, a hardness of 49.97 N, and a score of 5.77 for general acceptability. All the samples have antioxidant activity; thus, VSSM and CMSKM can be used as raw materials to produce vegetal cheese as functional food using papain as the coagulant.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8839687","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489830","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":"Optimization of Premilling Treatments to Enhance Milling Efficiency, Nutritional Quality, and Cooking Properties of Horse Gram (Macrotyloma uniflorum)","authors":"Gaurav Chandola,&nbsp;Sabbu Sangeeta,&nbsp;Sweta Rai,&nbsp;Vinay Kumar Pandey,&nbsp;Minaxi Sharma,&nbsp;Prakash Kumar Nayak,&nbsp;Pinku Chandra Nath,&nbsp;Kandi Sridhar","doi":"10.1155/jfpp/8791770","DOIUrl":"https://doi.org/10.1155/jfpp/8791770","url":null,"abstract":"<p>The rapid growth of global population and consequent rise in food demand have increased the interest in sustainable and alternative food options. Horse gram (<i>Macrotyloma uniflorum</i>) is one such highly nutritious pulse crop that is known for its climate-resilient nature and ability to grow under poor soil fertility. Although numerous international and national organizations have identified horse gram as a potential food source for the future, their commercial potential remains underutilized due to longer cooking times and the presence of antinutritional factors. Milling (seed coat removal) is considered a promising method to overcome such problems associated with whole pulses. The present investigation was thus aimed at increasing commercial viability of horse gram by optimizing premilling treatments to improve milling efficiency, nutritional quality, and cooking properties. Grains were subjected to different levels of wet milling (soaking 7–11 h and tempering 10–14 h), dry milling (mixing with oils and tempering 14–26 h), and enzymatic milling (pectinase, cellulase, xylanase, and their mixture in ratio 1:1:1 at 40–100 mg/100 g dry weight of horse gram). Among different treatments, optimum conditions for maximum dhal recovery (74.3%) were observed with a mixture of cellulase, pectinase, and xylanase enzymes in 1:1:1 ratio at the rate of 80 mg/100 g horse gram. Enzymatic milling also reduced the cooking time of horse gram by 38.9% during open pan cooking and 85.1% during pressure cooking and yielded dhal with the lowest levels of tannin (204.02 mg/100 g) and phytic acid (686.37 mg/100 g). Horse gram in the form of dhal can increase consumer acceptability of this underutilized pulse by making it more convenient, palatable, and digestible, thereby reducing the extra burden on traditional food crops.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8791770","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489827","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":"Application of Ultrasound Technology and Batter Formulated Based on Egg White Solution to Develop Low-Fat Fish Nuggets and Improve Quality Attributes","authors":"Saharnaz Alizadeh,&nbsp;Masoud Rezaei","doi":"10.1155/jfpp/3543002","DOIUrl":"https://doi.org/10.1155/jfpp/3543002","url":null,"abstract":"<p>This study is aimed at assessing the impact of ultrasound (US) parameters, specifically power levels of 100 and 400 W for durations of 5, 10, 15, and 20 min, on the egg white solution (EWS) utilized as a postbreading batter. The research focused on examining oil absorption and the quality attributes of fried fish nuggets. The results revealed that the 10-min treatment at 100 W (referred to as US3) exhibited the most significant reduction in oil absorption compared to the control sample (<i>p</i> &lt; 0.05), reducing oil absorption by 12.02%. Additionally, US3 showed the lowest express water content (5.33%) and the highest product yield (86.7%) (<i>p</i> &lt; 0.05). Moreover, color and texture profile of samples were changed by ultrasonication processes. However, the US3 treatment displayed the lowest values for these parameters. Prolonged ultrasonication for 15 and 20 min led to undesirable changes in the taste of the fish nuggets. Overall, the US3 treatment outperformed the control and other treatments in terms of overall acceptance and other sensory evaluation parameters. These findings suggest that using US in the batter preparation has the potential to develop and enhance the quality of low-fat fish nuggets.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3543002","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143489828","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}