Journal of Food Processing and Preservation最新文献

{"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}

{"title":"Assessing Red Onion (Allium cepa L.) Peel Extract as an Antioxidant and Antimicrobial Agent for Ice Storage of Tilapia (Oreochromis niloticus) Fillets","authors":"Nguyen Thi Nhu Ha,&nbsp;Nguyen Le Anh Dao,&nbsp;Tran Thanh Truc","doi":"10.1155/jfpp/6642585","DOIUrl":"https://doi.org/10.1155/jfpp/6642585","url":null,"abstract":"<p>This study evaluated the antioxidant and antimicrobial properties of red onion peel extract (ROPE) and its effectiveness as a soaking solution for the ice storage of Nile tilapia fillets for 18 days. The 2,2 ^′-diphenyl-1-picrylhydrazyl (DPPH) free radical–scavenging activity (IC₅₀) of ROPE was 27 <i>μ</i>g/mL. The minimum inhibitory concentrations (MICs) of ROPE against <i>Aeromonas hydrophila</i> and <i>Bacillus cereus</i> were 1000 and 500 <i>μ</i>g/mL, respectively. The ROPE solutions with IC₅₀ and MICs were used to soak Nile tilapia fillets, while the control was soaked in distilled water. Compared to the control, samples treated with ROPE at MICs exhibited significantly (<i>p</i> &lt; 0.05) lower protein degradation and lipid oxidation levels, suppressed bacterial growth, and enhanced sensory qualities. Based on the microbiological, physicochemical, and organoleptic properties, tilapia fillets treated with 1000 and 500 <i>μ</i>g/mL ROPE had a shelf life of up to 18 days, whereas the control and samples treated with 27 <i>μ</i>g/mL ROPE had shelf lives of 12 and 15 days, respectively. The treatments with 1000 and 500 <i>μ</i>g/mL ROPE demonstrated impressive synergistic antioxidant and antimicrobial effects. Treatment with 500 <i>μ</i>g/mL ROPE was recommended to preserve tilapia fillets because it maintained adequate quality and met microbiological parameters for 18 days of ice storage. Although 1000 <i>μ</i>g/mL ROPE showed higher bacterial inhibition and less protein disruption after 15 days, samples treated at both concentrations did not substantially differ in lipid oxidation, water-holding capacity, and total volatile basic nitrogen content. The effect of ROPE on protein degradation was investigated. In addition, a strong correlation was observed among the sensory attributes, microbial growth, and physicochemical factors of all samples, and ROPE supplementation was proposed to extend the shelf life of the fish. This study highlights the optimal concentration of ROPE as determined by MIC for storing tilapia fillets in ice.</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/6642585","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143690047","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":"Influence of Maturity Stage and Storage Time on Physicochemical and Bioactive Properties of Yellow Pitahaya (Hylocereus megalanthus)","authors":"Ives Yoplac,&nbsp;Carla Julissa Canicoba-Rubio,&nbsp;River Chávez-Santos,&nbsp;Marilu Mestanza,&nbsp;Jorge L. Maicelo-Quintana,&nbsp;Alyssa Hidalgo","doi":"10.1155/jfpp/2494113","DOIUrl":"https://doi.org/10.1155/jfpp/2494113","url":null,"abstract":"<p>Postharvest handling and storage of yellow pitahaya (<i>Hylocereus megalanthus</i>) posed challenges due to the variability in physicochemical and bioactive properties at different maturity (<i>M</i>) stages and over time. This study is aimed at assessing the influence of the <i>M</i> and storage time (<i>T</i>) on the physicochemical and bioactive characteristics of yellow pitahaya. Fruits at three <i>M</i> stages (green, semiripe, and ripe) were collected, stored at 16°C with 85% relative humidity, and evaluated over 20 days (Days 1, 5, 10, 15, and 20). The research analyzed how <i>M</i> and <i>T</i> affected key quality attributes and bioactive components, identifying the <i>M</i> stage that optimized these properties for consumption. Physicochemical changes, as well as chemical composition and antioxidant capacity of 1-day fruit powders, were assessed. Fruit dimensions, moisture, and firmness were mainly influenced by <i>M</i>, while weight loss, pH, soluble solids, and acidity were influenced by <i>T</i>. Color showed significant sensitivity to both factors. Green fruits were the smallest, with the highest firmness and lowest volume, while ripe fruits had the lowest epicarp percentage and thickness. During storage, significant reductions in dimension, volume, epicarp thickness, soluble solids, and acidity were observed, while weight loss, mesocarp + endocarp, color, pH, and <i>M</i> index increased. Chemical composition and bioactive properties varied notably with <i>M</i> stage, with semiripe and ripe fruits exhibiting the most favorable bioactive characteristics. In conclusion, both <i>M</i> and <i>T</i> significantly influenced most physicochemical and bioactive properties of yellow pitahaya, highlighting the semiripe and ripe stages as optimal for harvest, offering practical insights for improving postharvest handling and storage practices.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2494113","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689296","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":"Recent Perspectives on Meat Consumption and Cancer Proliferation","authors":"Ushna Momal,&nbsp;Hammad Naeem,&nbsp;Farhan Aslam,&nbsp;Muhammad Shahbaz,&nbsp;Muhammad Imran,&nbsp;Muzzamal Hussain,&nbsp;Awais Ahmad,&nbsp;Anjuman Gul Memon,&nbsp;Ahmed Mujtaba,&nbsp;Muhammad Atif,&nbsp;Tahir Mehmood,&nbsp;Tadesse Fenta Yehuala","doi":"10.1155/jfpp/6567543","DOIUrl":"https://doi.org/10.1155/jfpp/6567543","url":null,"abstract":"<p>Red and processed meat consumption has been associated with a higher risk of developing several types of cancer such as colorectal, prostate, breast, lung, and pancreatic cancers according to a recent investigation by multiple in vivo and in vitro studies. This association is linked with the presence of many carcinogens in the meat or produced during the process of preparation of meat products. Critical analysis was conducted on studies concerning the carcinogenic effects of red and processed meat molecules. There are specific molecules that have been identified to cause or promote cancer including N-nitroso compounds, heterocyclic aromatic amines (HAAs), polycyclic aromatic hydrocarbons (PAHs), and N-glycolylneuraminic acid. Processed meat contains a high level of nitrosyl-heme and reactive intermediates is considered more carcinogenic than unprocessed red meat. This review provides a comprehensive overview of the processes through which these compounds cause carcinogenicity through alteration of DNA, oxidative stress, and inflammation responses that lead to tumorigenesis. Methods of preparation also help in controlling the extent to which the end results contain carcinogenic elements in meat. Grilling and frying produce larger amounts of HAAs and PAHs as compared with boiling and sous vide cooking. The review highlights the importance of public health initiatives to reduce cancer risks linked to meat consumption. These emphasize avoidance of processed meats, safer cooking approaches, and increasing the diet with fiber or antioxidants.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6567543","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143689417","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 Yam Flour as a Partial Substitute for Wheat Flour in Bread Making","authors":"Misgana Banti,&nbsp;Abraha Gebregiorgis,&nbsp;Cherinet Kasahun,&nbsp;Neima Demssis","doi":"10.1155/jfpp/4625746","DOIUrl":"https://doi.org/10.1155/jfpp/4625746","url":null,"abstract":"<p>Wheat is almost the sole crop used for bread production throughout the world. Consequently, the price of wheat is continuously rising especially in developing countries like Ethiopia. However, there are plenty of underutilized crops with potential of at least partially substituting it in bread making. Yam is one of such underutilized crop owing potential of substituting wheat in production of baked food products. Despite their potential, the utilization of such crops in development of baked food products including bread was not common practice. This study was therefore designed in completely randomized design to evaluate yam flour for partial substitution of wheat in bread making. Yam flour partially substituted wheat at 0%–40%, and the effect on flour and bread quality was investigated. Functional properties of composite flour are acceptable enough for bread making potential. The moisture content of fresh bread ranged between 21.07% and 24.02%. The protein (12.71–8.00) and fat (2.87–1.95%) content decreased as yam flour increased from 0% to 40%. Fiber increased from 1.71% to 2.76% with increase in yam flour. The substitutions of wheat with yam flour in bread making can improve Na, Ca, Mg, and Fe contents of bread products. The sensory acceptability was statistically similar with control bread for up to 20% substitution levels. Generally, acceptable bread can be produced by substituting wheat with yam flour as high as 30%. The finding of this study implies that it is important to consider yam flour production and utilization in baked product development in future research and extension activities.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4625746","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143638776","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}