Journal of Food Processing and Preservation最新文献

{"title":"Biological Properties of Red Macroalgal Protein Hydrolysates and Their Uses as Biopreservatives","authors":"Jihen Dhaouafi,&nbsp;Montassar Romdhani,&nbsp;Ahlam Outman,&nbsp;Naima Nedjar,&nbsp;Rafik Balti","doi":"10.1155/jfpp/3852135","DOIUrl":"https://doi.org/10.1155/jfpp/3852135","url":null,"abstract":"<p>In this study, we investigate the effect of different enzyme/substrate (<i>E</i>/<i>S</i>) ratios on the antioxidant and antibacterial properties of protein hydrolysates from two unexplored red macroalgae, namely, <i>Sphaerococcus coronopifolius</i> (SCPH) and <i>Gelidium spinosum</i> (GSPH). Antioxidant properties were evaluated using DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability, and total equivalent antioxidant capacity. On the other hand, antibacterial activities were evaluated using agar diffusion and minimum inhibitory concentration (MIC) methods against six bacterial strains (<i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i>, <i>Kocuria rhizophila</i>, <i>Micrococcus luteus</i>, <i>Escherichia coli</i>, and <i>Salmonella newport</i>). The biopreservative effect of SCPH and GSPH on minced meat quality during 11 days of storage at 4°C was also studied focusing on lipid oxidation status and microbial growth. Both protein hydrolysates have considerable antioxidant activities whatever the <i>E</i>/<i>S</i> ratio used, in terms of scavenging DPPH radical (IC₅₀ ranging from 0.12 to 3.22 mg/mL) and metal chelating activity (IC₅₀ ranging from 0.15 to 2.24 mg/mL). At 5 mg/mL, the reducing power of SCPH and GSPH varied from 1.16 to 2.87. Moreover, SCPH and GSPH exhibited strong antibacterial activity against all tested bacteria, with MIC values ranging from 1.56 to 25 mg/mL. In addition, the incorporation of SCPH and GSPH into minced beef meat significantly (<i>p</i> &lt; 0.05) inhibited lipid peroxidation and microbial growth during 11 days of storage at 4°C. At the end of the storage period, the TBARS values measured in the groups treated with 1% (<i>w</i>/<i>w</i>) SCPH and GSPH were significantly reduced to 1.36 ± 0.003 and 1.34 ± 0.01 mg MDA/kg meat, respectively. Overall, the results showed that the addition of both protein hydrolysates has a positive effect on meat quality and suggest that SCPH and GSPH can serve as effective natural additives, enhancing the biopreservation and shelf life of refrigerated minced beef.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3852135","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143818641","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":"Basil Seed Gum and Sesame Protein Isolate–Based Nanoemulsions as a Nanoencapsulation Strategy for Corn Husk Extract: Application in Shelf Life Extension of Meat Burgers","authors":"Zaker Aghakeshipour,&nbsp;Zeynab Raftani Amiri,&nbsp;Reza Esmaeilzadeh Kenri","doi":"10.1155/jfpp/3212070","DOIUrl":"https://doi.org/10.1155/jfpp/3212070","url":null,"abstract":"<p>The incorporation of chemical preservatives, including nitrite, in food and meat products poses a risk to consumer health. Consequently, there has been a significant push in recent years to minimize the reliance on chemical preservatives and to encourage the adoption of natural alternatives. This research examined the effectiveness of corn husk extract (CHE) nanoencapsulated in basil seed gum (BSG) and combined with sesame protein isolate (SPI) as natural preservatives in hamburgers, analyzing their antioxidant and antimicrobial properties over various storage durations in refrigeration. The extract contained phenolic and flavonoid compounds quantified at 1531.23 mg gallic acid per 100 g dry weight and 4.1047 quercetin equivalents per gram. Also, the amount of antioxidant properties of the extract was 68 free radical scavenging activity (DPPH) (percent) and 189.99 <i>μ</i>mol Fe⁺²/g(FRAP). After the process parameters have been optimized to decide on, the emulsions were then produced using the best conditions The results of the analysis showed that nanoemulsions encapsulated in the BSG wall material had the smallest particle size (504.61 nm). The value of zeta potential increased (+53.42) and reached its highest value in the use of composite wall materials. The stability of the nanoemulsions decreased with increasing storage time. However, the highest stability of 94.25% on the first day was obtained for the extract that was nanoencapsulated in the composite emulsifier. The tests of peroxide number, TBARS, TVN, release of phenolic compounds, total count in the meat product, and particle size and zeta potential in the emulsions were performed at intervals. The results showed that CHE encapsulated in BSG and SPI was more efficient in delaying the rate of chemical and microbial reactions.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3212070","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143793698","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 Healthy Gluten-Free Double-Layer Pita Bread: Nutritional, Technological, and Sensorial Properties","authors":"Maria Al Zoghbi,&nbsp;Maria El Deghel,&nbsp;Mireille Serhan,&nbsp;Dima Mnayer","doi":"10.1155/jfpp/3811480","DOIUrl":"https://doi.org/10.1155/jfpp/3811480","url":null,"abstract":"<p>Bread is a commodity consumed by people all around the world. However, the prevalence of celiac disease and other gluten-related disorders, such as gluten intolerance, prevented these people from consuming bread and other gluten-containing foods. In this study, two gluten-free (GF) double-layer pita breads were developed containing tapioca flour and chickpea flour, respectively. Both of these breads are made from a base, free from allergens and synthetic additives, consisting of rice flour, cornstarch, guar gum, psyllium husk, yeast, sugar, and salt. The physicochemical properties, nutritional content, shelf-life, and acceptability of the formulated breads in addition to that of an industrial GF mix, used as control, were determined. The chickpea-based bread showed to have the highest moisture content (38.2%) but had a low rollability score and was the fastest to spoil. However, it showed more acceptability compared to the tapioca-based bread and had the lowest fat content (0.71%) and significant highest values for protein (5.51%) and fiber content (4.46%). The tapioca-based bread had higher rollability scores than the control bread with fat and fiber contents of 1.38%, and 2.19%, respectively. All of the tested samples showed decrease in moisture after 5 days of baking and a slight increase in yeast and molds, emphasizing the need for the GF breads to be consumed fresh or frozen for later consumption. All samples tested were below 20 ppm of gluten, making them safe for individuals with celiac disease. Chickpea and tapioca GF breads show a significantly lower caloric content (275 and 280 Kcal/100 g) compared to the control (370 Kcal/100 g). Moreover, the formulated GF double-layer breads, made from natural raw material, present a potential substitute option for individuals seeking products without wheat or other gluten-containing cereals and create avenues for the development of various GF products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3811480","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143770448","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":"Black Pea Protein Extraction and Investigation of Physicochemical Characteristics","authors":"Zhila Alinaqui,&nbsp;Zahra Emam-Djomeh,&nbsp;Maryam Salami,&nbsp;Gholamreza Askari,&nbsp;Neda Aliabbasi","doi":"10.1155/jfpp/2966339","DOIUrl":"https://doi.org/10.1155/jfpp/2966339","url":null,"abstract":"<p>An extraction process was used to obtain a protein isolate from black peas through alkaline solubilization, followed by acid precipitation at the isoelectric point. Zeta potential measurement showed that the isoelectric point of the black pea protein isolate (BPPI) was within the range of 4.3–4.5 mV. The protein content of the obtained isolate was determined to be 88.59%. Further analysis of the extracted protein was conducted to evaluate its physicochemical characteristics, selected functional properties, and amino acid composition, aiming to explore its potential applications in food systems. The obtained isolate exhibited a well-balanced combination of essential amino acids in accordance with the Food and Agriculture Organization (FAO) pattern. The primary elements of BPPI were determined as the 7S and 11S globulins. Differential scanning calorimetry (DSC) measurement showed a slightly lower <i>T</i>_<i>d</i> value (61.5°C) for the obtained isolate. Circular dichroism (CD) spectroscopy results revealed that the unordered structures (Unordered coil+Turn) were the main secondary structure of BPPI. The chosen functional properties related to emulsification and foaming were also evaluated.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2966339","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143762231","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":"Spectroscopy Analysis of Prickly Ash Samples From Different Regions: A Food Fingerprint Study","authors":"He Zhu,&nbsp;Xinyue Xing,&nbsp;Xiaoman Yao,&nbsp;Mfoniso Udofa,&nbsp;Xiaoqi Wu,&nbsp;Otobong Donald Akan,&nbsp;Yanxia Xing,&nbsp;Mei Yu,&nbsp;Bo li,&nbsp;Lizeng Peng,&nbsp;Mengliu Zhu","doi":"10.1155/jfpp/5475921","DOIUrl":"https://doi.org/10.1155/jfpp/5475921","url":null,"abstract":"<p><b>Background:</b> Fingerprinting Chinese red prickly ash (<i>Zanthoxylum bungeanum</i> or Dahongpao) samples helped establish baseline qualities and components. These data will provide valuable insights into determining the extent to which cultivation practices and locations may affect a plant’s output, providing insight into maximizing its agricultural potential and ensuring consistent quality.</p><p><b>Methods:</b> In this paper, we evaluated prickly ash samples from eight regions, all in the Shandong, Sichuan, Shaanxi, and Gansu provinces, using Fourier-transform infrared spectroscopy (FTIR) technologies. Gas chromatography–mass spectrometry (GC-MS) was used to analyze the volatile components from prickly ash extract and powder samples, and they were compared with the NIST database.</p><p><b>Results:</b> Data from sample analysis yielded 91 volatile flavour components. Lastly, 14 compounds were identified as fingerprints with harvest site bias based on the GC-MS data, principal component analysis (PCA), hierarchical cluster analysis (HCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) models.</p><p><b>Conclusion:</b> Data from this comprehensive analysis contributes to the growing body of knowledge regarding the quality of prickly ash samples. Our findings underscore the critical role that cultivation practices play in the quality of plants—which could influence both traditional medical and modern culinary art usages.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5475921","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143749618","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":"Mathematical Modeling for Cactus Pear Juice Concentration Kinetics and a Study of the Physicochemical Changes During the Concentration Process","authors":"Lydia Terki,&nbsp;Ourida Aissaoui,&nbsp;Lynda Hadjout,&nbsp;Rosalba Calvini,&nbsp;Giuseppe Montevecchi,&nbsp;Lamia Khelouia,&nbsp;Habiba Baziz,&nbsp;Sonia Oukhmanou-Bensidhoum,&nbsp;Meziane Kaci,&nbsp;Lila Boulekbache-Makhlouf,&nbsp;Wojciech Kujawski,&nbsp;Khodir Madani","doi":"10.1155/jfpp/3124679","DOIUrl":"https://doi.org/10.1155/jfpp/3124679","url":null,"abstract":"<p>Cactus pear juice was concentrated by applying a rotary vacuum evaporator at different temperatures (50°C, 60°C, 70°C, and 80°C). The kinetics of the juice concentration based on the change in total soluble solid content was investigated by applying five mathematical models. The modeling of this process was essential to accurately describe the evolution of total soluble solids and to identify the most suitable model for predicting concentration behavior. The constants of the mathematical models were estimated with nonlinear regression and according to the determination of three statistical parameters: the coefficient of determination (<i>R</i>²), the adjusted <i>R</i>² (adj <i>R</i>²), and the root mean square error (RMSE); it was revealed that the model known as Weibull distribution is the best descriptive one (<i>R</i>² &gt; 0.980, adj <i>R</i>² &gt; 0.971, and RMSE &lt; 2.12). The activation energy for the concentration process was estimated at 254.09 kJ/mol. To study the effect of the vacuum concentration on physicochemical characteristics and on bioactive compounds, several parameters were determined, namely, total soluble solid content, moisture, pH, acidity, viscosity, ascorbic acid, phenolic compounds, betalains, antioxidant activity, and reducing power. The results showed a significant increase in acidity (from 0.037 to 0.129 g citric acid eq/100 mL) and viscosity (from 0.048 to 0.275 Pa·s), after juice concentration. Bioactive compounds were concentrated along with the increase in °Bx value (from 15 to 60°Bx), with betalains reaching up to 59.66 mg/100 g, total phenolic compounds up to 246.74 mg GAE/100 g, and ascorbic acid up to 39.36 mg/100 g in the juice concentrates. However, statistical evaluation of the results made for the reconstituted juices from juice concentrates revealed that the bioactive compounds and the antioxidant activity of the cactus pear juice were better preserved when applying the lowest temperatures (50°C and 60°C).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3124679","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143717147","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":"Evaluation of Quality Characteristics of Processed Cheese Analog Using Egg White Powder, Soy Protein Isolate, and Corn Oil","authors":"Pari Sohrabi,&nbsp;Moharam Vaziri,&nbsp;Fardin Tamjidi","doi":"10.1155/jfpp/1633512","DOIUrl":"https://doi.org/10.1155/jfpp/1633512","url":null,"abstract":"<p>In this research, the effect of enriching processed cheese with three food ingredients—egg white powder (0%, 3%, and 6% <i>w</i>/<i>w</i>), soy protein isolate (0%, 7.5%, and 15% <i>w</i>/<i>w</i>), and corn oil (0%, 8%, and 16% <i>w</i>/<i>v</i>)—was examined using response surface methodology within a central composite design. The study evaluated the physicochemical, textural, rheological, and microbiological characteristics of the processed cheese. The results showed that as the levels of egg white powder and soy protein isolate increased, the protein content of the samples also increased, whereas the addition of corn oil caused a decrease in this parameter (<i>p</i> &lt; 0.05). Increasing the levels of corn oil enhanced the meltability and oiling-off properties of the processed cheese samples. Conversely, higher levels of egg white powder and soy protein isolate reduced the meltability and oiling-off. The required adhesion force decreased with increasing levels of corn oil and egg white powder but increased with higher levels of soy protein isolate. Additionally, higher concentrations of soy protein isolate increased the work required for cutting the cheese samples. At elevated levels of corn oil and soy protein isolate, the elasticity decreased, while higher levels of egg white powder improved elasticity. Furthermore, microbiological findings revealed that the total colony count (≤ 10 cfu/g) and <i>Staphylococcus</i> (negative) values remained within the standard range set by the national standard of Iran. However, mold and yeast levels, as well as the total microbial count, increased during the 90-day storage period (<i>p</i> &lt; 0.05). In conclusion, incorporating egg white powder (6% <i>w</i>/<i>w</i>), soy protein isolate (7.5% <i>w</i>/<i>w</i>), and corn oil (16% <i>w</i>/<i>v</i>) into processed cheese formulations enhances its overall characteristics. This approach shows promise for developing new functional processed cheese products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1633512","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143717378","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":"Nutritional Composition and Acceptability of Baobab Pulp–Fortified Pearl Millet Instant Beverage Powder Among Adolescent Girls","authors":"Ambrose Atosona,&nbsp;Christopher Larbie,&nbsp;Charles Apprey,&nbsp;Reginald Adjetey Annan","doi":"10.1155/jfpp/9986203","DOIUrl":"https://doi.org/10.1155/jfpp/9986203","url":null,"abstract":"<p>Iron deficiency anaemia is a significant public health issue among adolescent girls in developing countries, including Ghana, largely due to their consumption of monotonous plant-based diets that have low bioavailable iron. Yet, nutrition interventions for iron deficiency anaemia prevention and control focus less on adolescent girls. This study is therefore aimed at developing and assessing the nutritional composition and acceptability of pearl millet instant beverage powder enriched with vitamin C–rich baobab pulp as a food-to-food fortification strategy to enhance the bioavailability of iron to adolescent girls in Ghana. The pearl millet beverage powder was mixed with baobab pulp in the ratios of 100:0, 100:10, 100:15, and 100:20 (<i>w</i>/<i>w</i>) and subjected to sensory evaluation by adolescent girls. The proximate, mineral, and phytochemical contents, as well as the microbiological quality of the most preferred formulation, which had a 100:15 ratio of pearl millet powder and baobab pulp, were evaluated using standard methods. The fortified powder was found to be rich in protein (13.90 g/100 g), iron (18.91 mg/100 g), vitamin C (27.70 mg/100 g), and other essential nutrients. A 350 mL serving of beverage made from 69 g of the most preferred fortified powder, which contains 13% of baobab pulp, can provide up to 23%, 96%, and 30.4% of the average recommended dietary allowance (RDA) of protein, iron, and vitamin C for adolescent girls, respectively. In conclusion, the fortified powder with a 100:15 ratio of pearl millet beverage powder and baobab pulp is highly preferred and could serve as a potential source of bioavailable iron for adolescent girls.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9986203","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143717376","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":"Variability in the Technological Production and the Effects on the Physicochemical Property of “Foléré”: An Indigenous Nonalcoholic Drink Manufactured From the Reddish Purple Calyx of Hibiscus sabdariffa","authors":"Yaya Bruno Foundikou,&nbsp;Roger Djoulde Darman,&nbsp;Yonas Vandi,&nbsp;Daoudou Bakari","doi":"10.1155/jfpp/3201189","DOIUrl":"https://doi.org/10.1155/jfpp/3201189","url":null,"abstract":"<p><i>Foléré</i> beverage is a non-alcoholic concoction prepared from the reddish-purple dried calyx of <i>Hibiscus sabdariffa</i>. Despite being a nutritive and functional beverage, its production remains empirical, often characterized by unstable pH and short shelf life. The objective of this study was to evaluate the effects of the technological processing on the pH of <i>foléré</i> beverage using a Box–Behnken design. The Box–Behnken design was used to design the experiment and to determine the best combination of the hibiscus calyx, water, fruit pulp extract, and sugar needed to achieve the pH of 2.5. The experimental data were fitted to generate the second-order polynomial model and analysed using an appropriate statistical test. The crude extracts of tamarind fruit pulp were analysed to determine their phytochemical contents and antioxidant activities; meanwhile, the UHPLC-MS/MS was used to elucidate and identify the non-volatile bioactive compounds of the extract with the highest antioxidant activities. The phytochemical contents and antioxidant activities of the hydro-ethanolic and aqueous extracts varied significantly (<i>p</i> &lt; 0.05). The hydroethanolic extract registered the highest polyphenol (51.72 ± 0.5 mgGE/g) and flavonoid (22.85 ± 0.26 mgQE/g) contents as well as the DPPH scavenging activity (80.81<i>%</i> ± 0.81<i>%</i>) and FRAP activity (57.19 ± 8.4 mgTE/g). The UHPLC-MS/MS analysis of the hydro-ethanolic extract revealed the presence of seven flavonoid derivatives and two organic acids. Furthermore, the volume of water, amount of sugar, fruit pulp extract, and calyx significantly affected the pH of the <i>foléré</i> beverage, and a 1:40 (<i>w</i>/<i>v</i>) calyx-to-water ratio, 20 mg/mL fruit pulp extract, and 16% sugar were needed under optimum conditions to attain the pH of 2.5. This study provides a standardised manufacturing scheme that could upgrade the production of <i>foléré</i> beverages to the semi-industrial level.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3201189","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690046","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 and Stability of Dried Fish Powder Made From Clupeoides borneensis","authors":"Sunleng Chhoeun,&nbsp;Chankhemra Vorn,&nbsp;Hasika Mith,&nbsp;Sengly Sroy","doi":"10.1155/jfpp/8865754","DOIUrl":"https://doi.org/10.1155/jfpp/8865754","url":null,"abstract":"<p>The current study was carried out to determine the effect of two drying methods on the quality of dried fish powder (DFP) made from <i>Clupeoides borneensis</i> and to investigate its stability during 5 months of storage under vacuum packaging and packaging with silica gel. The fresh fish was dried at 60°C for 8 h using the oven drying (OV) method and 6 h using the oven drying with steaming (SB) method after a 15 min steaming at 100°C. The findings of this study revealed that the amount of moisture, protein, ash, and lipid content in fresh <i>Clupeoides borneensis</i> was 80.51 ± 0.73, 17.87 ± 0.36, 2.84 ± 0.2, and 0.67 ± 0.02 g/100 g, respectively. Among two drying methods, the SB method spent less drying time to reach a moisture content of less than 5 g/100 g. Except for protein content, DFP obtained from the OV method had significantly higher ash and lipid contents than DFP obtained from the SB method. The DFP from the SB method was found to be higher in zinc (Zn) and lower in iron (Fe), total plate count (TPC), and total yeast and mold count (TYMC) than the DFP from the OV method. There was no significant difference between both types of packaging on the overall quality of DFP during 5 months of storage. DFP could contribute to improve malnutrition in Cambodia.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8865754","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690045","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}