Journal of Food Processing and Preservation最新文献_第2页

Ameliorative Effects of Rice Bran: Bridging Research Gaps and Emerging Trends 米糠的改良作用：弥合研究差距和新兴趋势

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-21 DOI: 10.1155/jfpp/1789354

Muhammad Tayyab Arshad, Ali Ikram, Sammra Maqsood, Kodjo Théodore Gnedeka

引用次数: 0

Development of Anthocyanin-Enriched Pastilles Using Aerogels From Eggplant Skin Extracts 利用茄子皮提取物气凝胶制备富含花青素颗粒

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-20 DOI: 10.1155/jfpp/9952019

Zahra Mohammadi, Shima Nikkhou, Vahideh Sarabi-Aghdam, Nasrin Choobkar, Sahar Akhavan-Mahdavi

{"title":"Development of Anthocyanin-Enriched Pastilles Using Aerogels From Eggplant Skin Extracts","authors":"Zahra Mohammadi, Shima Nikkhou, Vahideh Sarabi-Aghdam, Nasrin Choobkar, Sahar Akhavan-Mahdavi","doi":"10.1155/jfpp/9952019","DOIUrl":"https://doi.org/10.1155/jfpp/9952019","url":null,"abstract":"This study investigates the development of anthocyanin-enriched pastilles using aerogels derived from eggplant skin extracts as natural colorants and functional ingredients. Anthocyanins were extracted via an ultrasound-assisted ethanol–based method, stabilized within sodium alginate–based aerogels through supercritical CO₂ drying, and incorporated into pastilles. The aerogel-stabilized anthocyanin pastilles demonstrated significantly higher antioxidant activity (75.4 ± 3.1% DPPH inhibition) compared to those with synthetic colorant (carmoisine) (45.3 ± 2.1%) or nonstabilized anthocyanins (61.7 ± 3.2%). Enhanced structural properties were observed, with storage modulus (G’) values reaching 1600 ± 60 Pa, compared to 1200 ± 40 Pa for synthetic colorant pastilles. Sensory evaluations highlighted superior overall acceptability for aerogel-stabilized pastilles (4.7 ± 0.1 on a 5-point scale) over carmoisine (3.6 ± 0.2). These properties enable practical applications in functional confectionery, snacks, and beverages, delivering vibrant natural color and antioxidant health benefits while valorizing eggplant skin waste for sustainable food systems. These results demonstrate that aerogels significantly improve the stability, functionality, and sensory appeal of anthocyanins, offering a sustainable and consumer-preferred alternative for confectionery products for ecofriendly, bioactive-enriched food products.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9952019","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144323644","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}

引用次数: 0

Optimizing Beverage Production: The Role of Fluid Dynamics in Microbial Fermentation 优化饮料生产：流体动力学在微生物发酵中的作用

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-19 DOI: 10.1155/jfpp/8811731

Zainab T. Al-Sharify, Helen Onyeaka, Noor T. Al-Sharify, Talib A. AL-Sharify, Noor M. Al-Dabooni, Zinah Amer Idrees Alshrefy, Phemelo Tamasiga, Adenike A. Akinsemolu

{"title":"Optimizing Beverage Production: The Role of Fluid Dynamics in Microbial Fermentation","authors":"Zainab T. Al-Sharify, Helen Onyeaka, Noor T. Al-Sharify, Talib A. AL-Sharify, Noor M. Al-Dabooni, Zinah Amer Idrees Alshrefy, Phemelo Tamasiga, Adenike A. Akinsemolu","doi":"10.1155/jfpp/8811731","DOIUrl":"https://doi.org/10.1155/jfpp/8811731","url":null,"abstract":"Microbial fermentation is one of the fundamental aspects of beverage production which is intricately intertwined with fluid dynamics governing nutrient distributions, microbial activity, and the efficiency of the entire system. This review is aimed at exploring the dynamics between fluid flow and microbial fermentation processes, thereby speculating how flow patterns, temperature regulation, and bioreactor designs together influence fermentation processes. It further pointed out new ways by which computational fluid dynamics (CFD), automation, and real-time monitoring bring radical changes in the optimization of fermentation efficiency, improvement of quality products, and sustainability. Key advancements in reactor design and fluid control are critically assessed and provide scalable solutions toward lowering energy consumption and improving consistency levels in production. This study connects different disciplines, such as microbiology and engineering, while also emphasizing the importance of precision fermentation aided by AI-driven fluid management in tackling challenges within industries, ranging from high implementation costs to multidisciplinary expertise. It provides a roadmap that links beverage production and environmental quality standards for scalability and sustainability for the industry, by integrating innovative biotechnological and engineering approaches. The findings of this study would deepen the understanding of fluid–microbial interactions and form a basis for future research on optimizing varied fermentation processes in beverage applications.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8811731","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144315094","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}

引用次数: 0

Effects of Blanching and Gamma Irradiation on Jerusalem Artichoke (Helianthus tuberosus L.) Powder Properties 烫烫和γ辐照对菊芋（Helianthus tuberosus L.）的影响粉属性

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-18 DOI: 10.1155/jfpp/3373458

Tikumporn Ninprapai, Sirilak Chookaew, Weerachet Jittanit, Krittiya Khuenpet

{"title":"Effects of Blanching and Gamma Irradiation on Jerusalem Artichoke (Helianthus tuberosus L.) Powder Properties","authors":"Tikumporn Ninprapai, Sirilak Chookaew, Weerachet Jittanit, Krittiya Khuenpet","doi":"10.1155/jfpp/3373458","DOIUrl":"https://doi.org/10.1155/jfpp/3373458","url":null,"abstract":"Jerusalem artichoke powder (JAP) is a natural source of inulin but presents limited hydration and adsorption properties, highlighting the need for improved processing methods to enhance functional food applications. This study evaluated the effects of thermal pretreatment (blanching at 100°C for 2 min; B) combined with gamma irradiation (0–10 kGy; IR) on the functional and structural properties of JAP. Samples were assessed for hydration capacity, glucose adsorption, antioxidant activity, carbohydrate content, and molecular structure using FTIR and 1H NMR spectroscopy. The treatment combining blanching and irradiation at 2.5 kGy (B-IR2.5) produced the most significant improvements, with water holding capacity increasing to 11.8 g/g, swelling capacity to 17.8 g/g, and glucose adsorption reaching 148 mmol/g. Antioxidant activity also improved, with total phenolic content rising to 60 mg GAE/g in nonblanched samples irradiated at 7.5 kGy (NB-IR7.5). Protein and total dietary fiber contents increased to 11.94 and 28.6 g/100 g, respectively, while reducing sugar and inulin contents were reduced due to thermal degradation. FTIR analysis revealed stronger signals in hydroxyl and glycosidic bond regions, while 1H NMR spectra of B-IR and NB-IR at 2.5 kGy showed reduced signal complexity and patterns similar to those of commercial short-chain inulin. An optimized combination of blanching and low-dose gamma irradiation enhances key functional and structural attributes of JAP, making it suitable as an alternative dietary fiber source in functional food applications.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3373458","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144308781","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}

引用次数: 0

Physicochemical Characterization, Sensory Evaluation, and In Vitro Digestion of Passion Fruit Frozen Desserts Incorporating Lutein-Loaded Nanoemulsions 含叶黄素纳米乳的百香果冷冻甜点的理化特性、感官评价和体外消化

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-17 DOI: 10.1155/jfpp/4613168

Gustavo A. B. Teixeira, Poliana A. Domeneghetti, Marluci Ghiraldi, Gustavo C. de Oliveira, Daniel R. Callejon, Samantha C. Pinho

{"title":"Physicochemical Characterization, Sensory Evaluation, and In Vitro Digestion of Passion Fruit Frozen Desserts Incorporating Lutein-Loaded Nanoemulsions","authors":"Gustavo A. B. Teixeira, Poliana A. Domeneghetti, Marluci Ghiraldi, Gustavo C. de Oliveira, Daniel R. Callejon, Samantha C. Pinho","doi":"10.1155/jfpp/4613168","DOIUrl":"https://doi.org/10.1155/jfpp/4613168","url":null,"abstract":"Lutein, a carotenoid with antioxidant activity and a natural yellow colorant, is notable for its protective role in the ocular macula, reducing the risk of age-related eye diseases such as age-related macular degeneration (AMD). Its application in foods is limited by its sensitivity to heat, light, and low pH. This study proposes microencapsulation via nanoemulsions (formulated with medium-chain triglycerides and phospholipids through high-pressure homogenization) to stabilize lutein in frozen desserts, including reduced sugar versions. The formulations were evaluated for their physicochemical properties, in vitro bioaccessibility (simulating conditions for both adults and the elderly), and sensory acceptance. Over 180 days of storage, carotenoid stability was maintained, while the microstructure of the frozen system influenced parameters such as hardness and melting kinetics. In vitro digestion revealed that approximately one-third of the lutein was released during the intestinal phase, with similar release profiles for both adults and elderly individuals. Sensory analyses (affective tests and check-all-that-apply [CATA]) indicated good acceptance, especially for the formulations containing nanoemulsions. These results demonstrate that nanoemulsions protect lutein without compromising its technological or sensory properties, thereby enabling the development of functional frozen desserts with natural colorants and a significant amount of bioaccessible lutein after in vitro digestion, contributing to the advancement of innovative functional food products.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4613168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144300305","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}

引用次数: 0

Effect of Drying Methods on the Drying Kinetics and Volatile Components of Vanilla Beans 不同干燥方式对香草豆干燥动力学及挥发性成分的影响

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-16 DOI: 10.1155/jfpp/1189632

Miao Liang, Lai Wei, Baozhi Li, Qi Fu, Chengzhe Cui, Wenlong Zhang, Liwen Luo, Junsong Zhang, Ruibing Ren

{"title":"Effect of Drying Methods on the Drying Kinetics and Volatile Components of Vanilla Beans","authors":"Miao Liang, Lai Wei, Baozhi Li, Qi Fu, Chengzhe Cui, Wenlong Zhang, Liwen Luo, Junsong Zhang, Ruibing Ren","doi":"10.1155/jfpp/1189632","DOIUrl":"https://doi.org/10.1155/jfpp/1189632","url":null,"abstract":"This study evaluated the effects of hot air drying (HAD), infrared drying (IRD), and vacuum freeze drying (VFD) on the drying characteristics and volatile components of vanilla. The results indicated that both IRD and VFD were effective in preserving the original color of the samples. Compared to HAD and VFD, IRD significantly shortened the drying time by 21.05% and 42.11%, respectively. The Page model was identified as the best mathematical model for simulating the drying characteristics of vanilla beans. The drying method exhibited a significant impact on the types and contents of volatile components in vanilla. Compared to the original vanilla (ORI), the volatile component content increased by 38.00% and 35.00% for the samples treated with IRD and HAD, respectively. Notably, IRD retained a greater variety of original volatile substances and exhibited the highest contents of ketones and esters at 10.35 and 0.83 mg/g, respectively. In contrast, the HAD sample resulted in the highest contents of acids and hydrocarbons at 2.96 and 0.87 mg/g, respectively, while VFD led to a reduction in the content of all volatile components. The comprehensive scoring results from principal component analysis ranked the samples as follows: IRD > ORI > HAD > VFD. Partial least squares discriminant analysis (PLS-DA) and cluster analysis confirmed that 27 characteristic volatile compounds played an important role in distinguishing the four samples. These results suggested that IRD was the optimal drying method for vanilla, which would provide a theoretical basis for the selection of drying processing for vanilla.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1189632","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144300104","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}

引用次数: 0

Development and Validation of Normal Phase HPLC Method for Determination of Vitamin A (Retinyl Palmitate) in Fortified Rice Kernels (FRKs) 强化米粒（FRKs）中维生素A（视黄醇棕榈酸酯）正相高效液相色谱测定方法的建立与验证

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-13 DOI: 10.1155/jfpp/3315156

Md. Abu Faysal Chowdhury, Md. Rakibul Hasan, Julhasnain Mohammad Jubair Furquani, Rokeya Begum

{"title":"Development and Validation of Normal Phase HPLC Method for Determination of Vitamin A (Retinyl Palmitate) in Fortified Rice Kernels (FRKs)","authors":"Md. Abu Faysal Chowdhury, Md. Rakibul Hasan, Julhasnain Mohammad Jubair Furquani, Rokeya Begum","doi":"10.1155/jfpp/3315156","DOIUrl":"https://doi.org/10.1155/jfpp/3315156","url":null,"abstract":"Fortifying rice with vitamin A represents a crucial step toward addressing nutritional deficiencies in Bangladesh. The increasing interest in food enrichment necessitates straightforward and precise methods for analyzing fortified products. This study introduces a simple and reliable approach based on normal-phase high-performance liquid chromatography (HPLC) analysis to quantify retinyl palmitate in fortified rice kernels. The method was validated in accordance with the International Conference on Harmonization guidelines. Analysis was conducted using a DB silica column (250 cm × 4.6 mm; 5 μm), with a mobile phase consisting of n-hexane and isopropyl alcohol in a 96:04 v/v ratio and a flow rate of 1.0 mL/min. Detection occurred at a wavelength of 326 nm, with a retention time for vitamin A of approximately 3 min and a total run time of 5 min. The calibration plot exhibited a linear relationship (R2 = 1.00) across the concentration range of 0.48–30.80 μg/mL. The limit of detection (LOD) and limit of quantification (LOQ) were 0.015 and 0.051 μg/mL for standard and 0.35 and 1.07 μg/mL for spiked samples, respectively. Accuracy, determined through recovery studies, showed a mean recovery rate of over 90%. The relative standard deviation (RSD%) for intraday and interday precision was found to be less than 2%. Robustness and solution stability results were within acceptable limits. The proposed method, meeting all validation criteria including linearity, accuracy, precision, and robustness, offers a rapid and cost-effective solution for routine quality control of vitamin A-fortified rice, with potential to support food fortification monitoring in resource-limited settings.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3315156","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273356","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}

引用次数: 0

Harnessing Natural Antioxidants From Herbs to Enhance the Oxidative Stability and Shelf Life of Cottonseed Oil 利用草药中的天然抗氧化剂提高棉籽油的氧化稳定性和保质期

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-12 DOI: 10.1155/jfpp/7239254

Mohamed Hussein Hamdy Roby, Tawfiq Alsulami, Alaa S. Mohamed, Abdulhadi Aljawish

{"title":"Harnessing Natural Antioxidants From Herbs to Enhance the Oxidative Stability and Shelf Life of Cottonseed Oil","authors":"Mohamed Hussein Hamdy Roby, Tawfiq Alsulami, Alaa S. Mohamed, Abdulhadi Aljawish","doi":"10.1155/jfpp/7239254","DOIUrl":"https://doi.org/10.1155/jfpp/7239254","url":null,"abstract":"This study explores the potential of herb extracts from thyme, sage, marjoram, and fennel to enhance the oxidative stability of cottonseed oil, providing a natural alternative to synthetic antioxidants. The antioxidant potential of these extracts was evaluated through phenolic content and free radical scavenging activity using the DPPH and ABTS methods. Antioxidant activity, expressed as TEAC, ranged from 1.25 ± 0.05 to 3.07 ± 0.15 for DPPH and 1.38 ± 0.08 to 3.93 ± 0.11 for ABTS, showcasing the extracts’ strong antioxidant properties. Stability assessments via Rancimat and heating tests revealed a remarkable improvement in the induction period (IP) and a significant reduction in oxidative markers. Thyme methanol extract demonstrated the highest efficacy, extending the IP from 3.0 (control) to 9.0 h and reducing peroxide value (PV) from 10.8 to 2.89 meq O2/kg, p-anisidine value (P-AnV) from 9.7 to 5.78, and Totox value from 31.3 to 11.56 after 5 h of heating at 100°C. These results confirm that herb extracts, particularly from thyme and sage, can substantially enhance oil stability, offering a safer and more sustainable alternative to synthetic antioxidants. This study underscores the potential of natural additives in improving food quality and meeting the growing demand for clean-label products.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7239254","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273289","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}

引用次数: 0

Isolation and Characterization of a Novel Antibacterial Protein From Moringa oleifera Seeds 辣木种子中一种新型抗菌蛋白的分离与鉴定

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-12 DOI: 10.1155/jfpp/2934260

Rui Chen, Xin Li, Qian Xu, Wenmin Xie

{"title":"Isolation and Characterization of a Novel Antibacterial Protein From Moringa oleifera Seeds","authors":"Rui Chen, Xin Li, Qian Xu, Wenmin Xie","doi":"10.1155/jfpp/2934260","DOIUrl":"https://doi.org/10.1155/jfpp/2934260","url":null,"abstract":"Moringa oleifera is an edible and medicinal plant cultivated worldwide. Its seeds are rich in proteins, oil, and glucosinolates. Previous studies reported the antibacterial properties of Moringa proteins, but the specific protein responsible remains unidentified. This study was aimed at isolating and characterizing an antibacterial protein in M. oleifera seeds. A silica gel column chromatographic separation method combined with a silica gel thin-layer chromatographic detection and purification procedure was developed to isolate Moringa antibacterial protein, and its antibacterial activity, molecular weight, and protein type were determined. The results indicated that when the amount of protein sample was 1.0 mg, protein extracted from M. oleifera seeds presented antibacterial activity, with inhibition zones of 13.0 ± 0.2 mm (Staphylococcus aureus ATCC 29213), 12.0 ± 0.0 mm (Staphylococcus aureus ATCC 25923), 14.0 ± 0.3 mm (Clostridium perfringens CVCC 2030), 12.0 ± 0.1 mm (Streptococcus CVCC 3307), 16.0 ± 0.2 mm (Actinobacillus CVCC 3589), 13.0 ± 0.4 mm (Salmonella CVCC 79301), and 15.0 ± 0.3 mm (Salmonella CVCC 503), but no antibacterial activity toward Escherichia coli CVCC192 was observed. The Moringa antibacterial protein was identified as a 2S albumin with a molecular weight of approximately 20 kDa after LC–MS determination and comparison with the NCBI protein database. This study successfully isolated and identified 2S albumin as the active antibacterial protein in M. oleifera seeds. These findings provide valuable ideas and methods for the potential application of the Moringa antibacterial protein in the food preservation and pharmaceutical industries.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2934260","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144273288","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}

引用次数: 0

Effect of Lemon and Ginger Extract in Cornstarch Edible Coating on Postharvest Quality and Shelf Life of White Sapote (Casimiroa edulis L.) Fruits 玉米淀粉可食性包衣中柠檬和生姜提取物对白柿采后品质和保质期的影响水果

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2025-06-06 DOI: 10.1155/jfpp/1004483

Hawi Tolera, Solomon Abera, Getachew Neme Tolesa, Tigistu Belachew

{"title":"Effect of Lemon and Ginger Extract in Cornstarch Edible Coating on Postharvest Quality and Shelf Life of White Sapote (Casimiroa edulis L.) Fruits","authors":"Hawi Tolera, Solomon Abera, Getachew Neme Tolesa, Tigistu Belachew","doi":"10.1155/jfpp/1004483","DOIUrl":"https://doi.org/10.1155/jfpp/1004483","url":null,"abstract":"White sapote fruit is susceptible to physical and mechanical injury due to its natural characteristics. The fruit is very perishable and needs careful handling. Postharvest losses of fresh produce are very high (> 40%) in developing countries due to mishandling. Postharvest loss reduction is the major solution to improve food security in developing countries. Edible coating with active plant extract is a promising technique to reduce postharvest losses. Cornstarch mixed with lemon and ginger extracts to play the antimicrobial role was employed as coating material. Then, 4% of cornstarch and 3.2% of lemon and ginger extracts were used for preparations of coating solutions. The coating solutions were applied by dipping for 2 min and left for drying at room temperature. Cornstarch coating incorporated with plant extract showed good results in reducing weight loss, prolonging shelf life, and maintaining the quality of the fruits. The weight losses of fruits coated with lemon and ginger extracts were around 17.41 and 16.68 on Day 18, respectively, whereas a similar loss was recorded for samples stored without coating by the 15th day. The ginger extract in coating diminishes the loss of ascorbic acid; the maximum value was 33.80 mg/100 g while the minimum value was recorded in the uncoated (control) sample 32.32/100 g by day three. The use of edible coating with plant extract is an effective, inexpensive, and environmentally safe method to manage the quality of white sapote fruits.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1004483","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144220009","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}

引用次数: 0