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

Comparative Evaluation of the Bioactive Potential of a Powder and the Particle Size Fractions of Plant Organs From Dacryodes edulis, Solanum torvum, and Curcuma longa Dacryodes edulis、Solanum torvum 和 Curcuma longa 植物器官粉末和粒径馏分的生物活性潜力比较评估

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-11-04 DOI: 10.1155/2024/2680085

Assiéné Agamou Julien Armel, Djeukeu Asongni William, Tizé Zra, Fongnzossié Fedoung Evariste

{"title":"Comparative Evaluation of the Bioactive Potential of a Powder and the Particle Size Fractions of Plant Organs From Dacryodes edulis, Solanum torvum, and Curcuma longa","authors":"Assiéné Agamou Julien Armel, Djeukeu Asongni William, Tizé Zra, Fongnzossié Fedoung Evariste","doi":"10.1155/2024/2680085","DOIUrl":"https://doi.org/10.1155/2024/2680085","url":null,"abstract":"The bioactive potential of plant organ powders depends on their bioactive compound content and is influenced by the properties of particle size fractions (PSFs). This study evaluated the effects of PSFs on total polyphenols, flavonoids, and condensed tannins in plant organ powders and compared them with those of unsieved powders (UnPs). Young (YLDE) and mature (MLDE) leaves, bark (BDE) of Dacryodes edulis, Solanum torvum leaves (LST), and Curcuma longa rhizome (RCL) were collected and processed into powders (Ø ≤ 1000 μm sieve, AFNOR brand). These powders were then divided into two batches, one of which was separated into fractions of different sizes. The total polyphenols, flavonoids, and condensed tannin contents were determined. UnP and seven PSFs were obtained, with the 250–400 μm fraction being the most abundant. The UnP of RCL, YLDE, and LST had the highest contents of total polyphenols (303.70 ± 1.66 mg GAE/100 g DM), flavonoids (218.19 ± 1.93 mg QE/100 g DM), and condensed tannins (19.16 ± 0.29 mg CE/100 g DM), respectively. The contents of these bioactive compounds were higher in the < 125 μm fraction. The extraction of total polyphenols and flavonoids from UnP exceeded the sum of PSFs, whereas the condensed tannins were higher in the sum of PSFs for YLDE, MLDE, and BDE. For LST and RCL, the extracts of the three compounds from UnP and the sum of the PSFs were equal. The powder fractioning method was advantageous for the extraction of condensed tannins from the YLDE, MLDE, and BDE.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2680085","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142579614","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

Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model 基于改进的 YOLOv8 模型的咖啡青豆缺陷检测方法

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-11-01 DOI: 10.1155/2024/2864052

Yuanhao Ji, Jinpu Xu, Beibei Yan

{"title":"Coffee Green Bean Defect Detection Method Based on an Improved YOLOv8 Model","authors":"Yuanhao Ji, Jinpu Xu, Beibei Yan","doi":"10.1155/2024/2864052","DOIUrl":"https://doi.org/10.1155/2024/2864052","url":null,"abstract":"This research is aimed at addressing the significant challenges of detecting and classifying green coffee beans, with a particular focus on identifying defective coffee beans—an important task for improving coffee quality and market value. The main challenge is to accurately detect small and visually subtle defects in coffee beans in real-world production environments with a large number of beans, varying lighting conditions, and complex backgrounds. To address these challenges, we propose a YOLOv8n-based object detection model that employs several innovative strategies aimed at improving detection performance and robustness.Our research includes the introduction of WIoUv3 and the development of the Atn-C3Ghost module, which integrates the ECA mechanism with the C3Ghost module to refine the feature extraction and improve the accuracy of the model.In order to validate the effectiveness of our proposed method, we conducted comprehensive comparison and ablation experiments. In addition, we compared the C3Ghost structure in combination with various attentional mechanisms to determine their impact on the model’s detection ability. We also conducted ablation studies to evaluate the respective contributions of WIoUv3, ECA, and C3Ghost to overall model performance.The experimental results show that the YOLOv8n-based model enhanced with WIoUv3, ECA, and C3Ghost achieves an accuracy of 99.0% in detecting green coffee beans, which is significantly better than other YOLO models. This study not only provides a practical solution for green coffee bean detection but also provides a valuable framework for addressing similar challenges in other small object detection tasks.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2864052","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574057","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

Optimization of a Novel–Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties 优化富含新面蛋白的通心粉生产及其物理、化学和特征特性

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-30 DOI: 10.1155/2024/8812867

Merve Silanur Yilmaz, Naciye Kutlu, Ozge Sakiyan, Asli Isci

{"title":"Optimization of a Novel–Enriched Pasta Production and Its Physical, Chemical, and Characteristic Properties","authors":"Merve Silanur Yilmaz, Naciye Kutlu, Ozge Sakiyan, Asli Isci","doi":"10.1155/2024/8812867","DOIUrl":"https://doi.org/10.1155/2024/8812867","url":null,"abstract":"The aim of the study is to enrich pasta with cornelian cherry powder, a product with high bioactive contents. In this way, it was aimed to obtain a new product that is more nutritionally advanced and can contribute to the country’s economy. In this study, cornelian cherry with high bioactive content and an attractive color advantage was used for the enrichment of the pasta formulation. In addition, the pasta production procedure was revised by applying microwave technology for drying. Cornelian cherry powder:dough ratio, dough thickness, and microwave power were optimized with response surface methodology. Total phenolic content, antioxidant activity, color, and water-holding capacity were determined as responses. Optimum conditions were found as 4.53% for powder:dough ratio, 0.1 cm for dough thickness, and 270 W for microwave power. According to optimization results, it was detected that the cornelian cherry powder:dough ratio affected the total phenolic content and antioxidant activity, and microwave power was found to be effective only on antioxidant activity. For optimum conditions, the total phenolic content and antioxidant activity were found as 1.29 GAE/g and 0.5 mg TE/g, respectively. The characterization analysis showed that the microwave–dried sample shrank less than those dried with the conventional method. In Fourier transform infrared spectroscopy (FTIR) results, it was determined that the amount of carbohydrates in the samples obtained under optimum conditions was lower than that of control. It has been observed that the application of microwave technology for drying pasta enriched with cornelian cherry powder had positive effects on the quality of the final product.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8812867","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142555391","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

Transcriptome Analysis Reveals the Changes of Multiple Genes Involved in Disease Resistance of Postharvest “Huangguan” Pears Treated With Lysobacter enzymogenes MB01 转录组分析揭示了经溶菌酶 MB01 处理的采后 "黄冠 "梨抗病性中多个基因的变化

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-26 DOI: 10.1155/2024/1449189

Fangxu Xu, Zefang Lin, Ligang Cui

{"title":"Transcriptome Analysis Reveals the Changes of Multiple Genes Involved in Disease Resistance of Postharvest “Huangguan” Pears Treated With Lysobacter enzymogenes MB01","authors":"Fangxu Xu, Zefang Lin, Ligang Cui","doi":"10.1155/2024/1449189","DOIUrl":"https://doi.org/10.1155/2024/1449189","url":null,"abstract":"“Huangguan” pears during storage are easily infected by various diseases, which resulted in substantial economic losses due to the decline in production and quality. Being a biocontrol bacterium, Lysobacter enzymogenes MB01 (L. enzymogenes MB01) can bring about the alterations of related defense enzymes, thereby enhancing the shelf life. The genetic changes in samples treated with L. enzymogenes MB01 were discussed by transcriptome. The outcomes indicated that compared to the control, L. enzymogenes MB01 restrained the disease index and total bacterial count and improved the defense enzyme activity. The transcriptome data uncovered the presence of 1975 differentially expressed genes (DEGs). The results of the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed that the majority of DEGs were enriched in plant hormone signal transduction, phenylpropanoid biosynthesis, plant-pathogen interaction, flavonoid biosynthesis, and stilbenoid, diarylheptanoid, and gingerol biosynthesis. The above results suggested the treatment with L. enzymogenes MB01 induced the disease resistance of pears through regulating multiple genes, which offers a feasible method for protecting fruit against pathogen during storage.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1449189","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525315","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

Evaluation of Sensory and Functional Compounds in Fermented Lactarius deliciosus Mushrooms 评估发酵乳菇中的感官和功能化合物

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-23 DOI: 10.1155/2024/2577580

Kavya Venugopal, Paweł Satora, Emilia Bernaś

{"title":"Evaluation of Sensory and Functional Compounds in Fermented Lactarius deliciosus Mushrooms","authors":"Kavya Venugopal, Paweł Satora, Emilia Bernaś","doi":"10.1155/2024/2577580","DOIUrl":"https://doi.org/10.1155/2024/2577580","url":null,"abstract":"The effects of pretreatment and the addition of probiotic bacteria on the functional properties of fermented Lactarius deliciosus mushrooms were analyzed. Caps of L. deliciosus were blanched in water for 30 or 120 s (both at 96°C–98°C) or blanched in the microwave for 2 min (power 1000 W) as a pretreatment and fermented at 21°C and 26°C until pH ≤ 4.5 as a mark of successful fermentation. Lactobacillus acidophilus strain LA-5 (Hansen) or Lactiplantibacillus plantarum strain SWA016 (Swanson) was added to the products to enrich the probiotic content. The type of pretreatment had a greater impact on the content of bioactive compounds in the products than fermentation temperature or the added probiotic bacteria. After fermentation, the pH of all products was below 4.5. Total dietary fiber (TDF) ranged from 45.74 ± 1.48 to 68.88 ± 2.84 g/100 g dm, and the highest content of TDF was observed in mushrooms blanched in water for 2 min. Beta-glucans accounted for 30%–60% of TDF; mushrooms blanched in water for 30 s had the highest content of beta-glucans (17.49 ± 0.46 to 30.38 ± 0.26 g/100 g dm) and phenolic compounds (1126.7 ± 52.2 to 1613.1 ± 40.4 mg/100 g dm), while microwave-blanched mushrooms had the highest vitamin B1 (1.50 ± 0.08 to 2.78 ± 0.15 mg/100 g dm) and B2 (4.24 ± 0.38 to 7.58 ± 0.11 mg/100 g dm) contents. Water-blanched mushrooms for 2 min scored the highest in the overall organoleptic analysis, and products with L. acidophilus strain LA-5 (Hansen) were regarded as the most unfavorable. This study shows that fermented L. deliciosus exhibits nutraceutical properties and can be used in designing functional foods.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2577580","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525010","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

Fermentation Kinetics and Physicochemical Characterization of Nonalcoholic Wine Produced From Cashew Apple Juice 用腰果苹果汁酿制的无酒精葡萄酒的发酵动力学和理化特征

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-23 DOI: 10.1155/2024/3071071

Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Francis Alemawor, Mary Adzanyo

{"title":"Fermentation Kinetics and Physicochemical Characterization of Nonalcoholic Wine Produced From Cashew Apple Juice","authors":"Yaw Gyau Akyereko, Faustina Dufie Wireko-Manu, Francis Alemawor, Mary Adzanyo","doi":"10.1155/2024/3071071","DOIUrl":"https://doi.org/10.1155/2024/3071071","url":null,"abstract":"There is an increasing demand for nonalcoholic wines owing to religious beliefs, responsible driving, harmful effects of alcohol, and strict alcohol regulatory measures. Alcohol removal methods, used for nonalcoholic wine production, have negative impact on flavour characteristics and consumer acceptance. This study seeks to determine the fermentation kinetics and physicochemical properties of nonalcoholic wine developed from cashew apple juice using cold fermentation in combination with special yeast. The extracted cashew apple must was inoculated with S. ludwigii and Z. rouxii yeast culture separately and allowed to ferment at 0°C–4°C for 7 days in a completely randomized design. The pH, total soluble solids (TSS), temperature, specific gravity, titratable, volatile, and nonvolatile acidities of the fermenting must and wine were determined using standard methods. All the yeast strains maintained comparable fermentation trends with respect to pH, TSS, specific gravity, volatile acidity, titratable acidity, and fixed acid, but with different alcohol yields of 0.89 and 0.68% for S. ludwigii and Z. rouxii, respectively. The wine produced using S. ludwigii had a lower reducing sugar (3.58 mg/L) and TSS (6.65°Brix) compared to Z. rouxii (6.23 mg/L and 7.65°Brix), respectively. However, no significant differences existed in pH, titratable acidity, specific gravity, alcohol content, and colour characteristics: brightness (L∗). The matured wine products recorded 0% alcohol content and had distinct appealing colours. The application of cold fermentation combined with special yeast in nonalcoholic wine production is promising and deserves more research to explore its full potential in meeting the increasing demand for nonalcoholic wines.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3071071","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142525147","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

Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef 测定家用冰箱的不同能级对牛肉冷冻过程和质量特性的影响

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-21 DOI: 10.1155/2024/9483029

Hira Yüksel Sarıoğlu, Safiye Nur Dirim

{"title":"Determination of the Effect of Different Energy Classes of Household Refrigerators on the Freezing Process and the Quality Characteristics of Beef","authors":"Hira Yüksel Sarıoğlu, Safiye Nur Dirim","doi":"10.1155/2024/9483029","DOIUrl":"https://doi.org/10.1155/2024/9483029","url":null,"abstract":"The household refrigerator model used for freezing processes in this study was produced in the factory in different energy classes (C, D, and E). Equal amounts of beef (10 × 10 × 2 cm; 2 × 2 × 2 cm) and minced beef (10 × 10 × 2 cm) were placed in refrigerator bags before freezing. The freezing processes were carried out by placing beef samples on the top shelf where the radial fan was located in the freezer compartment of the refrigerators. After the frozen samples were thawed at +4°C, they were cooked in a water bath at 85°C. It was determined that the samples frozen in the refrigerator belonging to the D energy class at −24°C had shorter freezing times and therefore higher freezing rates. It was observed that pH (5.54–5.72) values of samples frozen in the D energy class were higher due to lower weight loss (0.32%–6.80%) values. When their color values were examined, the redness (a∗) values (15.09–17.61) were the highest, while the yellowness (b∗) values (10.31–13.29) were the lowest in these samples. In addition, the hardness (49.00–182.74) and chewiness (16.35–71.80) values of samples frozen in Energy Class D were found to be lower, while their protein denaturation temperatures were higher due to shorter freezing times. Consequently, in this study, the effects of the difference in energy classes of refrigerators on the quality characteristics of beef samples were examined, and the refrigerator belonging to the energy class (D) that gave the best quality properties was found to be the most suitable one for freezing the beef.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9483029","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524774","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

Influence of 1-Methylcyclopropene and Geranium Oil Treatments on Oxidative Stress and Antioxidant Enzyme Activity in Carica papaya L. During Cold Storage 1-甲基环丙烯和天竺葵油处理对冷藏期间木瓜氧化应激和抗氧化酶活性的影响

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-19 DOI: 10.1155/2024/7458405

Meng Yi Loh, Noranizan Mohd Adzahan, Ezzat Mohamad Azman, Soo Peng Koh, Noor Liyana Yusof

{"title":"Influence of 1-Methylcyclopropene and Geranium Oil Treatments on Oxidative Stress and Antioxidant Enzyme Activity in Carica papaya L. During Cold Storage","authors":"Meng Yi Loh, Noranizan Mohd Adzahan, Ezzat Mohamad Azman, Soo Peng Koh, Noor Liyana Yusof","doi":"10.1155/2024/7458405","DOIUrl":"https://doi.org/10.1155/2024/7458405","url":null,"abstract":"Carica papaya Linn, known for its limited shelf life, typically relies on conventional cold storage (CS) methods to prolong freshness. However, being a fruit sensitive to chilling, papaya exhibits low tolerance to cold conditions, making it susceptible to chilling injury during CS. This study was undertaken to explore the correlation between postharvest treatment using 1-methylcyclopropene (1-MCP) and geranium oil (GO) and the antioxidant responses of papaya against oxidative stress during CS. Various treatments were administered, incorporating different concentrations and durations of exposure. The specified concentrations for 1-MCP and GO were 300 and 600 mg/L, and 2% and 4% (v/v), respectively, with exposure durations of 30 and 60 min. Over a 16-day period, the fruits underwent assessments for antioxidant activity, related enzyme activities, hydrogen peroxide content, and superoxide anion production rate at 4-day intervals. Both 1-MCP and GO treatments enhanced total phenolic and total flavonoid content, DPPH scavenging antioxidant capacity, and notably improved the activities of SOD, CAT, APX, and POD enzymes. This enhancement in antioxidant capacity and enzyme activities effectively mitigated the rise in reactive oxygen species levels in the fruits. The study revealed that 1-MCP treatment with higher doses and longer exposure times yielded superior outcomes, while GO treatment with higher doses and shorter exposure times produced favorable results compared to longer exposure times. Considering cost-effectiveness and time efficiency, a more comprehensive exploration of the synergistic effects of 1-MCP and GO may be essential to optimize effective doses within a reduced exposure timeframe.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7458405","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524898","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

Preservative Attributes of Near-Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review 近中性电解水（NNEW）的防腐特性可提高新鲜食品和微加工食品的保质期和质量：系统综述

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-19 DOI: 10.1155/2024/1650453

Andrés Rivera-García, Brenda A. Paz-Michel

{"title":"Preservative Attributes of Near-Neutral Electrolyzed Water (NNEW) to Improve Shelf Life and Quality of Fresh and Minimally Processed Food: A Systematic Review","authors":"Andrés Rivera-García, Brenda A. Paz-Michel","doi":"10.1155/2024/1650453","DOIUrl":"https://doi.org/10.1155/2024/1650453","url":null,"abstract":"Perishable foods are characterized by a short shelf life, which is an important challenge for the companies that commercialize them. For this reason, the food industry keeps searching for new technologies to preserve their freshness, such as electrolyzed water. This review focuses on near-neutral electrolyzed water (NNEW) with a pH of 5.0–7.5, which has no negative impact on organoleptic characteristics nor on the nutritional quality of foods. It also examines how NNEW can be used to preserve fresh and minimally processed foods, detailing the extension of shelf life after treatments, its effects on food quality (e.g., appearance, texture, and color), and its potential mechanisms for controlling autolytic activity and spoilage microorganisms. Evidence of the attributes of NNEW as a food preservative, besides its well-known sanitizing properties, to extend the shelf life of fresh and MP edible plants and animal products is offered. The review further highlights practical applications for different types of food, including meat, seafood, fruits, and vegetables, and explores how NNEW could be integrated into handling, packaging, and distribution processes. Lastly, the need for large-scale industrial studies is emphasized to determine the feasibility of implementing the use of NNEW to reduce losses in food production and processing facilities, food supply chains, and retail.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1650453","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142524895","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

Optimisation of Lutein Extraction From Gac (Momordica cochinchinensis) Fruit Peel and Evaluation of In Vitro Eye Protective Effects of the Extracts 优化嘎查（Momordica cochinchinensis）果皮中叶黄素的提取并评估提取物的体外眼保护作用

IF 2 3区农林科学

Journal of Food Processing and Preservation Pub Date : 2024-10-15 DOI: 10.1155/2024/3594099

Dao Nguyen, Thilini Thrimawithana, Terry Piva, Tien Huynh

{"title":"Optimisation of Lutein Extraction From Gac (Momordica cochinchinensis) Fruit Peel and Evaluation of In Vitro Eye Protective Effects of the Extracts","authors":"Dao Nguyen, Thilini Thrimawithana, Terry Piva, Tien Huynh","doi":"10.1155/2024/3594099","DOIUrl":"https://doi.org/10.1155/2024/3594099","url":null,"abstract":"Lutein is a macular biopigment that can protect the retina from oxidative stress induced by chronic exposure to light and oxidants. The peel of gac fruit (Momordica cochinchinensis) contains high levels of lutein, but the extraction optimisation parameters are complex, requiring saponification, and the effects on ocular bioactivity are not well understood. This study is aimed at optimising parameters for lutein extraction validated using HPLC from gac peel to determine their protective effects on oxidatively stressed retinal cells. The factors investigated for optimisation were KOH concentration, time, and temperature using (1) single factor, (2) multiple factor response surface methodology, and (3) predictive modelling. The optimum conditions for lutein extraction using single factors were 9% KOH for 3 h at 60°C, multiple factors were 9% KOH for 3 h at 45°C, and predictive modelling was 18% KOH for 1.9 h at 39.9°C, with the maximum extraction of lutein at 12.37, 15.64, and 17.4 mg/g DW, respectively. The extracted lutein purity and chemical composition were compared using HPLC and FTIR and indicated high purity and similarities in all extracts including the commercially purified lutein. Lutein extracted exhibited benefits on oxidatively stressed retinal pigment epithelium (RPE) cells that reversed damage to baseline unstressed levels exceeding 80% viability, similar to purified lutein standards. The feasibility of gac lutein and extraction optimisation were discussed for commercial translational opportunities as a medicinal bioproduct with a focus on eye benefits.","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3594099","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142439070","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