Journal of Food Processing and Preservation最新文献

{"title":"Development and Characterization of Banana Starch– and Guava Peel Extract–Based Sustainable Packaging Films","authors":"Challa Ravi Teja,&nbsp;Imdadul Hoque Mondal,&nbsp;Kshirod Kumar Dash,&nbsp;Himanshu Bana,&nbsp;Ayaz Mukarram Shaikh,&nbsp;Kovács Béla","doi":"10.1155/jfpp/7261878","DOIUrl":"https://doi.org/10.1155/jfpp/7261878","url":null,"abstract":"<p>In order to compensate the use of plastics, biodegradable starch–based polymer films have been introduced. Banana starch is considered suitable for use in food packaging applications, implying that films made from banana starch can be used directly for the packaging of various food products without causing any health hazards. This study focuses on development of a biodegradable film using banana starch incorporated with guava leaf extract. Guava leaf extract serves as an antimicrobial agent to the formulation. Thereby, banana starch–based film can display antimicrobial properties, which could potentially prolong the shelf life of perishable food items by preventing microbial spoilage. The film was analyzed for solubility, water absorption capacity, water vapor transfer rate, total polyphenol, moisture content, and antimicrobial activity for varied starch (2%–6%), guava leaf extract (1%–3%), and glycerol (10%–25%) concentrations. The analysis affirmed the optimum combinations as 2.28% starch, 1.37% guava leaf extract, and 15.26% glycerol. Corresponding response variables such as thickness, solubility, water absorption capacity, total polyphenol, zone of inhibition against <i>Escherichia coli</i>, and moisture content achieved were 0.081 mm, 42.35%, 50.66%, 31.92 mg gallic acid equivalent (GAE)/g, 7.12 mm, and 7.94%, respectively. In summary, antimicrobial banana starch–based packaging film presents a promising alternative for food packaging on commercial basis. Further, this would cause minimum environmental impact and help in food preservation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7261878","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143431319","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":"Avocado Pulp: A Review of Nutritional Profile, Functional Attributes, Drying Techniques, and Avocado Pulp Products","authors":"Annet Cheptoo,&nbsp;Rebecca Ebere,&nbsp;Joshua Arimi","doi":"10.1155/jfpp/4810929","DOIUrl":"https://doi.org/10.1155/jfpp/4810929","url":null,"abstract":"<p>Avocados (<i>Persea americana</i> Mill.) are mainly consumed fresh, although processed avocado products have recently gained popularity, driven by health trends and the need for convenience. With the rise in global demand for healthy and convenient food options, there is a need for studies on the effect of drying on the nutritional and functional properties and the value-added products obtained from avocado pulp. This article focuses on avocado fruit, highlighting the recent advancements in avocado pulp drying techniques such as freeze-drying, solar, spray, microwave, refractance window drying, infrared, and hot air–assisted radiofrequency drying. The value-added products from avocado pulp in the food industry and the potential of avocado pulp as a nutraceutical have been discussed in addition to the economic feasibility of the drying techniques. An electronic search was carried out using ScienceDirect, Google Scholar, and ResearchGate databases for studies published between 2019 and 2024. The literature search carried out using the keywords “avocado pulp powder” and “dried avocado pulp” generated 34 papers, of which five were repeated. Eight papers on the phytochemicals in avocado pulp and four on economic feasibility were also included in the study. Forty-one papers were reviewed based on defined inclusion and exclusion criteria, providing a comprehensive overview of the existing literature on avocado pulp drying. The findings offer valuable insights and recommendations on avocado pulp drying for food scientists, processors, and researchers.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4810929","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424180","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":"Microbial Quality and Safety Assessment of Fresh Lettuce Collected From Marketplaces in Addis Ababa, Ethiopia","authors":"Yeabsera Damtew,&nbsp;Asnake Desalegn,&nbsp;Fitsum Tigu","doi":"10.1155/jfpp/8071035","DOIUrl":"https://doi.org/10.1155/jfpp/8071035","url":null,"abstract":"<p>Foodborne disease outbreaks associated with ready-to-eat vegetables are increasing every day. Undercooked vegetables and fruits are considered the major sources of pathogenic bacteria, viruses, and parasites. These days, raw vegetable consumption is becoming fashionable, particularly in cities where large populations inhabit. The current study was aimed at investigating the microbial quality and safety of fresh lettuce collected from marketplaces in Addis Ababa, Ethiopia. A cross-sectional study design was employed to select 110 vegetable sellers among 11 subcities in Addis Ababa. Microbial counts (colony forming unit, CFU/g) of total coliform (TC), aerobic mesophilic bacteria (AMB), <i>Escherichia coli</i>, <i>Staphylococcus aureus</i>, <i>Pseudomonas aeruginosa</i>, <i>Enterococcus</i> spp., yeast, and molds were conducted by the standard protocols. The study results revealed that the fresh lettuce samples harbored a mean count (log CFU/g) of AMB (10.6), TC (7.1), <i>E. coli</i> (2.9), <i>S. aureus</i> (1.1), <i>Enterococcus</i> spp. (3.0), and yeast (0.4). <i>P. aeruginosa</i> and molds were not detected in any of the tested samples. <i>Enterococcus</i> spp. was the most prevalent, followed by <i>E. coli</i> and <i>S. aureus</i> with prevalence rates of 66.4%, 29.1%, and 10%, respectively. AMB, TC, and <i>E. coli</i> were found to be beyond the international acceptable limits. The high microbial loads in this study imply the poor hygienic conditions of the vegetable market in Addis Ababa. This contamination poses a potential biological health hazard to general consumers as a potential source of foodborne pathogens. The findings underscore the urgent need for improving the hygiene and safety practices of lettuce from production to consumption to safeguard the consumers in Addis Ababa.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8071035","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143424181","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":"Hazelnut Origin and Roasting Conditions Affect the Shelf Life of Chocolate With Whole Nuts","authors":"Isabell Rothkopf,&nbsp;Rainer Perren,&nbsp;Gottfried Ziegleder","doi":"10.1155/jfpp/6672783","DOIUrl":"https://doi.org/10.1155/jfpp/6672783","url":null,"abstract":"<p>Chocolate bars with whole nuts are a popular type of chocolate. However, their shelf life is limited by the roasted hazelnuts, which can become rancid or cause fat bloom, a whitish layer on the chocolate surface. Both are thought to be related to the nut oil that rises to the surface. Surface oil is prone to rancidity due to contact with oxygen. In addition, when the nuts are used in chocolate, the surface oil can be washed off by the chocolate during mixing or can migrate into and through the chocolate to become visible as fat bloom. Although fat bloom tends to occur on only a few nuts in a bar, the presence of fat bloom on just one nut is enough to reduce enjoyment because consumers associate it with mold. In this study, the influence of origin and roasting conditions on both quality changes was investigated. Hazelnuts of caliber 11–13 mm harvested from two different regions of Turkey, namely, Akçakoca and Ordu, were subjected to four different roasting conditions. The roasting process was performed either at low temperature for a long time (at 142°C for 30 or 50 min) or at high temperature for a short time (at 200°C for 7 or 9.5 min) in an industrial scale roaster (capacity of 50 kg per batch). Assessment of oxygen consumption and hexanal headspace measurement, both indicative of rancidity, showed increased oxidative stability for nuts roasted at the lower temperature. Roasted nuts from all roasting trials were used to produce various nut chocolate bars for storage tests. During these storage tests, the development of fat bloom was quantified using the DigiEye colorimetric measurement system, which is a box with defined lighting conditions and a fixed and calibrated digital camera. Images taken with this system were used to evaluate the whiteness index, an indicator of fat bloom. The migration of oil from the roasted hazelnuts into liquid cocoa butter was studied in a model system. Higher oxygen consumption and hexanal formation could be clearly related to the higher roasting temperature of 200°C. Oil migration in the model system as well as in the chocolate bars was independent from the roasting conditions, but hazelnuts from Ordu showed a higher oil release than those from Akçakoca. Fat bloom formation was clearly related to the storage temperature of the chocolate bars but independent of the origin of the hazelnuts and the roasting conditions. However, in individual bars with the same production processes, hazelnuts of the same origin and roasting conditions showed fat bloom only on some nuts and not on all, indicating that there are additional factors affecting fat bloom formation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6672783","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143396884","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":"Cold Storage Effects on Quality Attributes and Bioactive Compounds of Moroccan Pomegranate Varieties","authors":"Chaimae El-Rhouttais,&nbsp;Salah Laaraj,&nbsp;Loubna Chafki,&nbsp;Zahra El Kettabi,&nbsp;Abdelillah Ammadi,&nbsp;Mourad Elgoulli,&nbsp;Souad Salmaoui,&nbsp;Kaoutar Elfazazi","doi":"10.1155/jfpp/5976176","DOIUrl":"https://doi.org/10.1155/jfpp/5976176","url":null,"abstract":"<p>Pomegranate is a seasonal fruit known for its high nutritional quality but with a limited shelf life. Thus, cold storage is frequently utilized as a conservation technique to prolong the shelf life of pomegranate fruits. Nevertheless, the valuable nutritional properties and technological quality of pomegranates can degrade notably over storage time. The aim of this study is to evaluate the chemical and technological stability of five pomegranate cultivars (“Purple Queen,” “Smith,” “Mr100,” “Sefri Ouled Abdellah,” and “Kingdom”) during cold storage. These cultivars represent the most widely cultivated varieties in the region and are among the most significant and predominant in Morocco, but they have a limited postharvest shelf life. The study evaluated various aspects including technological quality (weight loss, color attributes (<i>L</i>∗, <i>a</i>∗, <i>b</i>∗, <i>C</i>∗, and <i>h</i>°)), physicochemical parameters (pH, total soluble solids (TSSs), and titratable acidity (TA)), and bioactive compounds (total phenolic content (TPC), total anthocyanin content (TAC), condensed tannins (CTs), and total flavonoid content (TFC)) over 120 days of cold storage at 4°C. The findings indicated that the weight loss and pH increased gradually for all cultivars, with “Mr100” showing a significant increase in weight loss (0%–29.12%) and pH (4.01 to 4.76). Regarding TPC, TFC, and TAC, all cultivars exhibited substantial reductions in bioactive compounds over storage period, with the “Kingdom” variety experiencing high TAC losses, averaging 84.82%, while “Sefri Ouled Abdellah” showed notable TPC losses, averaging 69.97%. In addition, “Mr100” and “Smith” showed high CTs and TFC losses. Briefly, cold storage significantly impacts the chemical composition and overall quality of pomegranate fruits. This study offers new insights into the storage stability, conservation aptitude, and potential shelf-life enhancement of these specific cultivars over 120 days of cold storage at 4°C. These findings can be valuable for producers and the food industry, as they highlight the importance of monitoring storage conditions to optimize pomegranate quality and extend shelf life, ultimately improving consumer satisfaction and reducing waste.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5976176","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143248778","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 Wall Material Composition for Encapsulating Bioactive Compounds From Giloy (Tinospora cordifolia) Stems","authors":"Salam Maheshkumar Singh,&nbsp;Soubhagya Tripathy,&nbsp;Bhupendra M. Ghodki,&nbsp;Prem Prakash Srivastav","doi":"10.1155/jfpp/6459848","DOIUrl":"https://doi.org/10.1155/jfpp/6459848","url":null,"abstract":"<p>Giloy plant offers notable health advantages due to its abundant bioactive components. The encapsulation technique demonstrated significant potential in maintaining/enhancing such compounds’ stability and nutraceutical properties. Thus, this study is aimed at obtaining an optimized composition of wall materials for microencapsulation of giloy stem extract (core material) using spray drying. The Box–Behnken design was applied to optimize the wall material composition based on significant responses using Design Expert V11 software. The concentration of wall materials ranged from 0% to 10% for maltodextrin (MD), 0%–10% for whey protein (WP), and 0%–10% for pea protein (PP). The air input and exit temperature in the spray dryer were maintained at an average constant value of 110 °C and 50 °C at a 2.5 mL/min flow rate. The optimal composition of wall material was 4.42% MD, 6.95% WP, and 9.99% PP. At this condition, 86.67 ± 2.32<i>%</i> encapsulation efficiency, 79.02 ± 3.25 g/100 mL process yield, 9.07 ± 0.87<i>%</i> (<i>w</i>/<i>w</i>) moisture content, 120.25 ± 4.97 mg GAE/g total phenolic compound, 124.32 ± 4.33 mg QE/g total flavonoid compound, and 34.47 ± 1.25 mg GAEAC/g antioxidant activity were observed as responses. Further, the optimal spray-dried microcapsules (SDMs) had a smoother outer surface than the other wall material combinations/compositions and showed amorphous characteristics as confirmed by SEM and X-ray diffraction (XRD) analysis, respectively. The Fourier-transform infrared spectroscopy (FTIR) results revealed adequate chemical bonding within core and wall materials at optimal encapsulation conditions. The encapsulated giloy bioactive can be used as a functional ingredient in food.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6459848","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143110426","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":"Fresh Futures: Cutting-Edge Eco-Friendly Coating Techniques for Fruits","authors":"Esraa E. Ammar,&nbsp;Xiaobo Zou,&nbsp;Soumya Ghosh,&nbsp;Helen Onyeaka,&nbsp;Sohaila A. Elmasry,&nbsp;Aml M. Alkeay,&nbsp;Ammar AL-Farga,&nbsp;Hadeer A. Rady,&nbsp;Nouran A. EL-Shershaby,&nbsp;Abubakr S. Sallam","doi":"10.1155/jfpp/5201632","DOIUrl":"https://doi.org/10.1155/jfpp/5201632","url":null,"abstract":"<p>Rising environmental concerns have forced many industries to seek more environmentally friendly processing methods and safer material alternatives. This review explores eco-friendly coating techniques for extending the shelf life of fruits, aiming at reducing environmental stressors and improving ecological sustainability. The paper evaluates traditional and innovative methods, including active and passive altered environments, edible coatings, 3D food printing, and nanotechnology. The overview highlights the benefits of these techniques in maintaining freshness, cutting waste, and enhancing food quality through the entire supply chain. Additionally, the review analyzes the safety and environmental impact of eco-friendly coatings compared to conventional counterparts. The findings underscore the importance of sustainable practices in food production, emphasizing the need for informed decisions that promote consumer welfare and environmental sustainability. The review concludes with a call for further research into biodegradable and edible materials for coatings, focusing on enhancing nutritional value, reducing spoilage, and integrating innovative technologies for food preservation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5201632","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121011","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 Active Chitosan Film Based on Bacterial Cellulose Nanofiber Incorporated With ZnO Nanoparticles for Monitoring Hamburger Spoilage","authors":"Amin Ghadami,&nbsp;Mehrnaz Esmaeilpour","doi":"10.1155/jfpp/6475174","DOIUrl":"https://doi.org/10.1155/jfpp/6475174","url":null,"abstract":"<p>Food safety is a global concern due to the dangers posed by microbial pathogens, toxins, and food spoilage. Hence, antibacterial and antioxidant compounds have been widely studied for food packaging. This research was aimed at the effect of chitosan (C) film containing bacterial cellulose (BC) nanofibers and zinc oxide (ZnO) nanoparticles (NPs) on the hamburger shelf life. Four types of films including C, chitosan + bacterial cellulose (C-BC) nanofibers, and chitosan + bacterial cellulose nanofiber + zinc oxide nanoparticle at two concentrations of 1% (C-BC-ZnO NP-1) and 2% (C-BC-ZnO NP-2) were prepared. The results showed that adding of ZnO NPs decreased the thickness and water vapor permeability, increased the opacity, and improved the mechanical properties and thermal stability of films (<i>p</i> &lt; 0.05). C-BC-ZnO NP-1 had higher tensile strength, elongation at break, modulus of elasticity (ME), and melting temperature (<i>T</i>_m) than other nanocomposites. A scanning electron microscope (SEM) showed a good distribution of ZnO NPs in the film matrix. The nanocomposites had a significant effect on the chemical and microbial characteristics of hamburger. The lowest pH; total volatile nitrogen (TVN) compounds; peroxide value; thiobarbituric acid; and the total count of mesophilic and psychrophilic bacteria, mold, and yeast population were observed in C-BC-ZnO NP-1 and C-BC-ZnO NP-2 groups (<i>p</i> &lt; 0.05). In the sensory evaluation, the nanocomposite containing 1% ZnO NPs showed higher overall acceptance than 2%. In general, adding ZnO NPs improves the physical properties of C film and can be used as active packaging in meat products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6475174","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143121012","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":"Thermosonication: A Veritable Technique to Improve the Quality Attribute of Black Velvet Tamarind (Dialium guineense Wild) Beverage","authors":"Adebola O. Oladunjoye,&nbsp;Olamide D. Olorunsola","doi":"10.1155/jfpp/8884671","DOIUrl":"https://doi.org/10.1155/jfpp/8884671","url":null,"abstract":"<p>The use of emerging processing techniques as an alternative to conventional pasteurisation of fruit beverage has attracted increased attention in recent times. In this study, black velvet tamarind beverage (BVTB) subjected to thermosonication (TS) treatment (45 kHz, 200 W at 40°C, 50°C, and 60°C each for 10, 20, and 30 min) was compared with raw and pasteurised (90°C for 1 min) beverage. The samples obtained were assessed for their physicochemical and biofunctional properties, residual enzymatic activities, bioactive compounds, microbial safety, and sensory attributes. The pasteurised and thermosonicated samples presented no significant (<i>p</i> &gt; 0.05) difference in the pH, total soluble solids, and titratable acidity. However, TS significantly (<i>p</i> &lt; 0.05) increased colour (<i>a</i>^∗) attribute (0.63–0.75), viscosity (42.60–84.00 cP), cloudiness (0.83–1.69), and browning (1.48–1.67) indices of the beverage. Moreover, progressive TS significantly inactivated residual enzymes of pectin methylesterase (PME), peroxidase (POD), and polyphenol oxidase (PPO). Notably, TS at 40°C and 50°C conditions significantly improved ascorbic acid (17.08%–46.95%), phenolic compound (6.83%–22.53%), flavonoids (64.89%–80.82%), and antioxidant capacity (0.22%–7.4%), while treatment at 60°C reduced the bioactive compounds with increasing holding time. Importantly, both treatments reduced the microbiological population below the USFDA-recommended level, and the sensory values from both treatments were not significantly different from the raw beverage. The results obtained showed that TS has the potential to improve the quality attributes of BVTB.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8884671","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143120283","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":"Cooking-Induced Lipid–Protein Oxidation in Kavurma (a Cooked Meat Product)","authors":"Melike Babaoglu,&nbsp;Nesimi Aktas,&nbsp;Nasit Igci,&nbsp;Seref Ertul","doi":"10.1155/jfpp/3824071","DOIUrl":"https://doi.org/10.1155/jfpp/3824071","url":null,"abstract":"<p>Optimizing the nutritional quality of cooked meat requires a better understanding of the mechanisms responsible for lipid–protein changes caused by cooking. In this study, the aim was to determine the levels of protein–lipid oxidation that could occur during the kavurma production process. For this purpose, cooking was performed at 100°C for 30, 60, 90, and 120 min, and protein oxidation was determined by measuring carbonyl content, sulfhydryl (S-H) group levels, and Schiff base formation, while lipid oxidation was assessed by measuring thiobarbituric acid reactive substances (TBARS), peroxide, p-anisidine, and free fatty acid (FFA) values. Also, the changes in protein structure were identified by Fourier-transform infrared spectroscopy (FT-IR). Carbonyl, formation of Schiff bases, peroxide, p-anisidine, and FFA values significantly increased throughout the cooking time (<i>p</i> &lt; 0.05). TBARS values showed a significant increase within the first 30 min, followed by a decrease. The level of S-H groups significantly decreased with increasing cooking time (<i>p</i> &lt; 0.05). FT-IR analysis of the myofibrillar extract revealed 13 major peaks, with peak areas decreasing depending on the cooking time. Analysis of the secondary structure indicated higher relative intensities of <i>α</i>-helix and random coil up to 90 min of cooking time. Results indicate that protein–lipid oxidation is dependent on the cooking time, which point out to an effect on the nutritional quality of proteins and lipids in kavurma. Also, these results not only enhance our comprehension of the complex relationship between cooking time and product quality but also present encouraging prospects for fostering healthier and safer cooking methods.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3824071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143119705","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}