Journal of Food Processing and Preservation最新文献

{"title":"Evaluation of the Physicochemical, Nutritional, Textural, and Sensory Characteristics of Extrudates From Sorghum and Orange-Fleshed Sweet Potato Flour Blends","authors":"Mary Damilola Jenfa,&nbsp;Oluwasola Abayomi Adelusi,&nbsp;Aderonke Aderinoye,&nbsp;Oluwafemi Jeremiah Coker,&nbsp;Itohan Ebunoluwa Martins,&nbsp;Olusola Bandele Oyewole,&nbsp;Patrick Berka Njobeh,&nbsp;Olusegun Adewale Obadina","doi":"10.1155/2024/2930130","DOIUrl":"https://doi.org/10.1155/2024/2930130","url":null,"abstract":"<p>This study is aimed at producing extrudates using sorghum and orange-fleshed sweet potato (OFSP) flour in varying ratios (90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80), with extrudates made from 100% sorghum serving as the control. The puffed snacks’ physicochemical, nutritional, textural, and sensory qualities were assessed, and the obtained data were analyzed through ANOVA. Our findings revealed notable variations in the physicochemical properties of the puffed snacks, showing a decrease in moisture, fat, protein, and crude fibre content as the percentage of OFSP flour increased. Furthermore, increased substitution of sorghum flour with OFSP in the extrudates led to a corresponding rise in vitamin A, B₁, and C levels from 0.24, 0.15 and 0.21 mg/100 g in the control to 1.30, 0.19, and 1.82 mg/100 g in the extrudates made from 20% sorghum. More so, samples with increased OFSP content were preferred regarding springiness, chewiness, gumminess, and cohesiveness, whereas those with elevated percentages of sorghum received higher likeness for adhesiveness and stringiness. Extruded samples containing 80% and 90% sorghum levels received the highest overall acceptance ratings of 7.15 and 7.18, respectively. The research results are essential for the food industry to produce nutritious extrudates with appealing sensory characteristics and textures.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2930130","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089791","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":"Effect of Microwave Roasting on the Physicochemical, Functional, Rheological, and Antioxidant Properties of Kodo Millet Flour","authors":"Dhananjay Kumar Singh,&nbsp;Ritesh Kurichh,&nbsp;Yograj Bist,&nbsp;Ankan Kheto,&nbsp;Yogesh Kumar,&nbsp;Rajiv Sharma,&nbsp;Deep Shikha,&nbsp;Dharmesh Chandra Saxena","doi":"10.1155/2024/6861190","DOIUrl":"https://doi.org/10.1155/2024/6861190","url":null,"abstract":"<p>In this study, Kodo millet grains were roasted in the microwave at 360, 720, and 900 W for 3 and 5 min and pan-roasted at 195°C for 5 min. The Kodo millet flours (KMFs) were characterized on the basis of physical, functional, pasting, rheological, antioxidant, morphological, and structural properties. After roasting, the bulk density (BD) of all treated samples decreased, while the tap density, Hausner’s ratio, and compressibility index (CI) increased with roasting. Higher microwave power (720 and 900 W) and duration time (5 min) resulted in lower <i>L</i>∗ values and higher <i>a</i>∗ and <i>b</i>∗ values. The roasting in pan and microwave significantly improved the water absorption capacity (WAC) of flour. However, the destruction of hydrophobic functional groups resulted in a significant reduction in the oil absorption capacity (OAC). The pasting and rheological curves confirmed that low power can improve the pasting properties, producing thick pastes. However, the pan and microwave roasting (MWR) at 900 W for 5 min degraded starch and resulted in a flat pasting curve. Scanning electron microscope (SEM) micrographs also confirmed this, showing pore space formation, initiated at a power of 720 W and becoming more noticeable until 900 W, when the structure is destroyed. The X-ray diffraction (XRD) patterns of all samples suggested a type A crystalline structure, and the degree of crystallinity increased with microwave power, except for the 900 W for 5 min and the pan-roasted KMF. The antioxidant activity (AOA) of all roasted samples was higher than that of the control sample, except for 900 W for 5 min. Total flavonoid content (TFC) decreased in all KMF compared to the control, except 360 W for 3 min. Furthermore, all microwave-roasted KMF showed significantly higher total phenolic content (TPC) than control and pan-roasted KMF. These findings provide valuable information on optimizing the roasting process to improve the nutritional and functional properties of KMF.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6861190","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142041620","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimising Resource Utilisation: A Case Study on Oleofinos’ Advanced Line 4","authors":"Juan José Jimenez,&nbsp;Eduardo Pérez-González,&nbsp;Mariana Y. Guerra-Montiel","doi":"10.1155/2024/5539941","DOIUrl":"https://doi.org/10.1155/2024/5539941","url":null,"abstract":"<p>This study presents significant advancements in the refinement of vegetable oils, demonstrating a 40% increase in processing capacity and a 30% reduction in production time. Additionally, energy consumption was reduced by 25%, leading to a 20% decrease in greenhouse gas (GHG) emissions. These improvements are attributed to the implementation of renewable energy technologies and heat recovery systems. With these advancements, Oleofinos has enhanced its safety and quality standards, maintaining the FSSC 22000 Certification for Food Safety Risk Management and the Rainforest Alliance Certification, which is recognised as the world’s leading certifier under the Forest Stewardship Council® (FSC®) with over 25 years of experience in environmental certification. Currently, Oleofinos is the largest plant of its kind in Mexico, boasting an unprecedented processing capacity of 500,000 tonnes per year. The results of this study underscore the significance and transformative impact of research, establishing a benchmark for future initiatives aimed at process improvement in the sector and reinforcing the commitment to operational excellence and environmental responsibility.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5539941","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141966872","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":"Postharvest Light Irradiation Induces Anthocyanin Accumulation in Fresh-Cut Lily Bulb (Lilium davidii var. unicolor) Scales","authors":"Wenguang Fan,&nbsp;Peng Bai,&nbsp;Rongrong Chen,&nbsp;Tao Guo,&nbsp;Yaqin Tian,&nbsp;Hui Tian,&nbsp;Haiwei Ren","doi":"10.1155/2024/7984106","DOIUrl":"https://doi.org/10.1155/2024/7984106","url":null,"abstract":"<p>During the storage and processing time of the lily bulb, violet-red discoloration of the scales often occurs, which is mainly caused by the biosynthesis of anthocyanin. To investigate the effect of light irradiation on the accumulation of anthocyanin in fresh-cut lily bulb scales, here, we examined the effect of 12 days of light irradiation and shading at 20°C on the accumulation of anthocyanin. We found that the violet-red color change of the lily bulb scales treated with 20°C/light irradiation was greater than that of the scales subjected to 20°C/shading treatment. This difference was based on variations in the <i>L</i>^∗, <i>a</i>^∗, and <i>b</i>^∗ values, as well as the degree of browning on the surface of the scales. The anthocyanin content in fresh-cut lily bulb scales treated with light irradiation was 5.08 times higher than that in the shaded treatment on Day 6, and this higher content persisted until Day 12. The activities of chalcone synthase (CHS), chalcone isomerase (CHI), dihydroflavonol reductase (DFR), and anthocyanin synthase (ANS) which belong to the anthocyanin synthetases family were enhanced by light irradiation treatment. RT-qPCR analysis showed that the expression of <i>CHS</i>, <i>CHI</i>, <i>DFR</i>, and <i>ANS</i> was consistent with enzyme activity. Furthermore, light irradiation increased the expression of HY5. Thus, these results suggested that light irradiation treatment induced the accumulation of anthocyanins in fresh-cut lily bulb scales to a greater extent than shadowing treatment. These results will contribute to understanding the mechanism of violet-red color change induced by light irradiation in lily bulbs.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7984106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141966873","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":"Antimicrobial Activity of TP4 Recombinant Peptide Alone and in Combination With ZnO NPs on Foodborne Bacteria: Potential as a Milk Preservative","authors":"Parisa Salari,&nbsp;Kiarash Ghazvini,&nbsp;Masoumeh Bahreini,&nbsp;Najmeh Salarpour,&nbsp;Mohammad Reza Sharifmoghadam","doi":"10.1155/2024/9306660","DOIUrl":"https://doi.org/10.1155/2024/9306660","url":null,"abstract":"<p>Bacterial resistance, including resistant foodborne pathogenic bacteria, is developing daily, thus becoming a growing public health concern worldwide. Antimicrobial peptides (AMPs) such as tilapia piscidin 4 (TP4) are a class of small peptides widely present in nature that are promising antimicrobial agents that could potentially be considered food preservatives. This study is aimed at investigating the effect of TP4 alone and in combination with zinc oxide nanoparticles (ZnO NPs) on foodborne bacteria in milk. First, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of TP4 and its combination with ZnO NPs (synergistic effect) were measured against four standard foodborne bacteria using the microdilution and checkerboard methods, respectively. According to the results, TP4 showed a high antibacterial effect against four tested strains. Also, TP4 combination with ZnO NPs showed a relative synergistic effect against three tested strains. Then, a time-kill assay was performed to evaluate the antibacterial effect of TP4 over time on selected bacteria. The results showed that within 24 h, a TP4 concentration of ≥1 × MIC prevented the growth of Gram-negative and Gram-positive bacteria. The microbial load of pasteurized and raw milk was also associated with population reduction against the 2 × MIC concentration of TP4. To evaluate the cytotoxicity of TP4, the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) analysis was performed on the human embryonic kidney-293 (HEK-293) cell line and the half-maximal inhibitory concentration (IC50) was evaluated as 71.61 <i>μ</i>g/mL, indicating the nontoxicity of this peptide. Finally, the results showed that TP4 peptide reduces the microbial load of milk, and due to its safety, it can be used as a food preservative.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9306660","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141966740","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":"Production Standardization and Nutritional Characterization of Rice Fritters Marketed in Cameroon","authors":"Bruno Fotso Saah,&nbsp;Hermann Arantes Kohole Foffe,&nbsp;Ronice Zokou,&nbsp;Hygride Dongmo,&nbsp;Saturnin Naïm,&nbsp;Marie Madeleine Nanga Ndjang,&nbsp;Gustave Simo,&nbsp;Mathilde Julie Klang","doi":"10.1155/2024/4807475","DOIUrl":"https://doi.org/10.1155/2024/4807475","url":null,"abstract":"<p>Rice fritter is a fermented food produced using traditional technology, and its consumption has become important these last years. However, as its technological production is not well mastered due to multitude production processes, information on the production process and the nutritional value of rice fritters remains unknown. This study was designed to produce rice fritters with good nutritional value by standardizing its production. A randomized cross-study was carried out, and knowledge on the production process and the ingredients’ origin was collected from 298 consumers and 104 producers of 7 cities of Cameroon (Bafoussam, Banyo, Foumban, Foumbot, Yaoundé, Ngaoundéré, and Maroua). It was a randomize cross-study. Thus, the nutritional characterization of rice fritters marked and the rheological properties of rice flours commonly used were carried out in the laboratory by using standardized methods. About 93.3% people producing rice fritter were women, from the north (40.4%) and permanent traders (60.6%). Moreover, 83.7% of producers used a mixture of rice–wheat flour while 16.3% used only rice flour. Producers used both local and imported rice grains. Marketed rice fritters contained ash (1.38%–2.17%), proteins (7.19%–10.35%), lipids (13.82%–21.72%), fibers (1.38%–2.54%), and carbohydrates (67.16%–74.17%). Independently of collection city and although the production steps were identical, some differences recorded in the step of making dough led to four commonly used production processes and fritters made by Process 2 (which differed from the others especially with the addition of milk (100–200 mL)) had the highest macro- and micronutrient contents.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4807475","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967614","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":"Effect of Drying Method and Coating With Gum Arabic on Physicochemical Properties, Betalain Content, LDL Oxidation, and Storage Stability of Dried Red Beetroot Slices","authors":"Sahar M. Kamel,&nbsp;Randah M. Alqurashi,&nbsp;Anoud M. Alshebly,&nbsp;Farag A. Saleh,&nbsp;Tareq M. Alnemr,&nbsp;Hoda F. Ali,&nbsp;Salim A. Ali,&nbsp;Saeed A. Asiri,&nbsp;Marwa E. Ibrahim,&nbsp;Nashi K. Alqahtani","doi":"10.1155/2024/8471292","DOIUrl":"https://doi.org/10.1155/2024/8471292","url":null,"abstract":"<p>Red beetroot is a unique vegetable crop with high nutritional value and various health benefits, but due to the short shelf life, it requires a suitable preservation method. The purpose of the current investigation is to study the impacts of pretreatment coating with gum Arabic and drying method (oven, microwave, and freeze-drying) on the quality parameters and storage stability of beetroot slices. Freeze-dried beetroot samples showed the lowest moisture content (MC) (7.59%) and the highest rehydration ratio (RR) (5.47), betalain content (48.57 mg/100 g), antioxidant activity (70.92%), and overall acceptability scores (4.48). Generally, the pretreatment coating with gum Arabic reduced the degradation of betalain and antioxidants and maintained higher sensory scores of dried beetroot samples compared to uncoated ones. The beetroot extract prepared from freeze-dried and coated with gum Arabic samples decreased the oxidation of low-density lipoprotein (LDL) compared to control. Freeze-dried samples coated with gum Arabic revealed higher storage stability (after 4 weeks of storage at room temperature) in terms of betalain content and antioxidant activity with values of 43.84 mg/100 g and 67.02%, respectively, compared to uncoated ones which recorded 35.15 mg/100 g and 64.22% for betalain content and antioxidant activity, respectively. Generally, freeze-drying and coating with gum Arabic is considered a promising treatment to maintain the quality and storage stability of dried beetroot slices. Further investigations including nutritional, technological, and economic aspects are required for the optimum application in the future.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8471292","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968158","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":"Retracted: Effects of lemon and pomelo peel extracts on quality and melanosis of Indian white prawn during chilled storage","authors":"Journal of Food Processing and Preservation","doi":"10.1155/2024/9897132","DOIUrl":"https://doi.org/10.1155/2024/9897132","url":null,"abstract":"<p>Retraction: Praveenkumar Pandiyan, Ajeet Soni, Preetham Elumalai, Effects of lemon and pomelo peel extracts on quality and melanosis of Indian white prawn during chilled storage, <i>Journal of Food Processing and Preservation</i> 2021 https://doi.org/10.1111/jfpp.15952.</p><p>The above article from the Journal of Food Processing and Preservation, published online on 15 September 2021 in Wiley Online Library (wileyonlinelibrary.com) [<span>1</span>], has been retracted by agreement between the journal Editors in Chief, Charles Brennan and Brijesh Tiwari and the publisher. The retraction has been agreed given the journal has confirmed that Figure 9 was used without attribution. It is an edited version of Figure 6 from T. Sae-law, et al. 2017 [<span>2</span>]. As such, the conclusions of the article have been deemed unreliable.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9897132","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968117","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":"Aloe Vera Drink Fortification with Free and Microcapsulated Pumpkin Seed Protein Hydrolysate","authors":"Zeinab Nooshi Manjili,&nbsp;Alireza Sadeghi Mahoonak,&nbsp;Mohammad Ghorbani,&nbsp;Hoda Shahiri Tabarestani","doi":"10.1155/2024/9923437","DOIUrl":"https://doi.org/10.1155/2024/9923437","url":null,"abstract":"<p>Pumpkin seeds are by-products that are discarded as household and agricultural waste or used as animal feed. Pumpkin seeds have many nutritional properties, especially antioxidant activity. Therefore, they have the potential to be used as foods with appropriate bioactive characteristics. Encapsulation is an effective method for protecting bioactive compounds. To strengthen the alginate hydrogel network, chitosan coating was used. After that, different concentrations (50, 100, and 150 mg per 100 ml drink) of free and microcapsulated pumpkin seed protein hydrolysate (PSPH) were added to aloe drink to investigate its antioxidant activity and its physicochemical properties during storage at refrigerator temperature (30 days at 4°C). According to the results, pancreatin hydrolysates showed higher antioxidant activities (52.6% DPPH, 91.1% iron chelation activity, and 1.0 (absorbance at 695 nm) total antioxidant activity), so this sample was chosen as the core material for encapsulation. The encapsulation efficiency of plain alginate and chitosan-alginate beads was 71.63 ± 2.15<i>%</i> and 81.4 ± 2.8<i>%</i>, respectively. The results of the drink analysis showed that by adding PSPH, bitterness rose. On the other hand, by increasing the concentration of beads, acidity decreased (0.15 ± 0.02<i>%</i>); also, pH (4.45 ± 0.05), dissolved particles (19.7 ± 0.83), ash (0.34 ± 0.05<i>%</i>), color intensity (0.62 ± 0.15), and antioxidant activity (50.4 ± 1.5<i>%</i> and 47.5 ± 1.3<i>%</i>, respectively, in DPPH and Fe chelation activity) increased. However, with the increase in free protein hydrolysate concentration, acidity (0.34 ± 0.05<i>%</i>), dissolved particles (19.8 ± 0.87), ash (0.36 ± 0.05<i>%</i>), color intensity (0.88 ± 0.2), and antioxidant activity (56.5 ± 1.8<i>%</i> and 50.1 ± 1.5<i>%</i>, respectively, in DPPH and Fe chelation activity) increased but pH (3.45 ± 0.04) decreased. Additionally, it should be noted that the decrease in antioxidant activity and pH and increase in acidity in the samples containing protein hydrolysate occurred at a higher speed than the samples containing beads. By adding chitosan-alginate microcapsules to drinks, all microbial tests were negative, and PSPH in higher concentrations could inhibit microbial growth. Above all, the results showed the positive effect of adding multilayer hydrogels on increasing shelf life and improving the taste and antioxidant properties of aloe vera drinks.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9923437","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141732574","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 the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit","authors":"Poussian Raymond Barry,&nbsp;Kourfom Gorga,&nbsp;Elisabeth Rakisewendé Ouedraogo,&nbsp;Frédéric Anderson Konkobo,&nbsp;Edwige Noelle Roamba,&nbsp;Salamata Tiendrebeogo,&nbsp;Mamounata Diao,&nbsp;Sandrine Zongo,&nbsp;Balamoussa Santara,&nbsp;Kiessoun Konaté,&nbsp;Mamoudou Hama Dicko","doi":"10.1155/2024/6810456","DOIUrl":"https://doi.org/10.1155/2024/6810456","url":null,"abstract":"<p>This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from <i>Vitex doniana</i> fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nectars and jam, respectively. The total sugar content of the nectars ranged from 9.52 ± 0.04 (NC1) to 9.11 ± 0.03<i>%</i> (T) and that of the jams from 58.27 ± 0.02<i>%</i> to 49.97 ± 0.01<i>%</i>. It appeared that prepared nectar and jam samples were of good microbiological quality, confirming compliance with good hygiene and manufacturing practices throughout the process and compliance with Algerian and Luxembourg standards.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":null,"pages":null},"PeriodicalIF":2.0,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6810456","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141583735","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}