Journal of Food Processing and Preservation最新文献

{"title":"Deoiling-Assisted Vacuum Frying of Potato Strips: Modelling and Optimization of Process Specifications","authors":"Mahboobeh Malakootikhah,&nbsp;Morteza Sadeghi,&nbsp;Naser Hamdami","doi":"10.1155/jfpp/5577481","DOIUrl":"https://doi.org/10.1155/jfpp/5577481","url":null,"abstract":"<p>This study focused on the modeling and optimization of the deoiling-assisted vacuum frying process of potato strips. The process was compared with traditional frying in terms of posttreatment qualitative parameters including moisture loss, oil content, textural firmness, shrinkage, and total color difference. Effects of vacuum pressure (55–255 mmHg), oil temperature (95°C–155°C), frying duration (3–15 min), and deoiling duration in the cooling stage (0–100 s) on the quality parameters were evaluated. To model and optimize the vacuum frying process, response surface methodology via central composite design was used, and the corresponding models for each parameter were determined. The moisture loss and oil content increased significantly with an increase in the vacuum pressure, oil temperature, and frying duration (<i>p</i> &lt; 0.05). Further surface oil adsorption into the product was prevented by increasing the deoiling duration. The firmness and shrinkage indicated a positive correlation with the oil temperature and frying duration. The optimal vacuum frying conditions were determined as 155 mmHg, 111°C, 6 min frying time, and 65 s deoiling duration, which led to a significant reduction in oil content and color deterioration compared to atmospheric frying (<i>p</i> &lt; 0.05). An acceptable agreement was obtained between the experimental and predicted values (<i>p</i> &lt; 0.05) confirming the model’s reliability. In conclusion, the optimized vacuum frying process with deoiling assistance effectively improved the quality of potato strips by reducing oil content and discoloration while maintaining desirable textural properties, demonstrating its potential as a healthier alternative to traditional frying. This was further demonstrated by sensory evaluation of apparent color, flavor, texture, and overall acceptance of the final product.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5577481","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144773543","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":"Functional Quality Improvement of Subpar Citrus Juice Using Microfluidization","authors":"Swarajya Laxmi Nayak,&nbsp;Shruti Sethi,&nbsp;Arpan Bhowmik,&nbsp;Anil Kumar Dubey,&nbsp;Karan Singh Dhami","doi":"10.1155/jfpp/9281538","DOIUrl":"https://doi.org/10.1155/jfpp/9281538","url":null,"abstract":"<p>Granulated citrus has shriveled juice sacs with less flowable juice that significantly decreases their acceptability. Moreover, the juice tends to be low in nutritional and functional quality. This study was designed to examine the impact of microfluidization on the biochemical and functional qualities of citrus juice extracted from granulated “Dancy” tangerine. The extracted juice was processed at five different pressures (6000, 9000, 12,000, 15,000, and 18,000 psi) for three different passes (1, 2, and 3). The effect of microfluidization on soluble solid content, titratable acidity, total and reducing sugars, flavonoid content, antioxidant activity, and total phenolic content (TPC), and ascorbic acid content were evaluated. Results showed that TPC was significantly (<i>p</i> &lt; 0.05) enhanced by more than 50% in juice processed through 18,000 psi with three passes compared to the control. Flavonoids, antioxidant activity, and soluble solid content also increased significantly as pressure and pass number increased. TPC, total flavonoids and total antioxidant potential showed a strong positive correlation. Heat map grouped microfluidized samples into four clusters based on their common quality attributes. This study demonstrated that microfluidization could serve as an effective method for enhancing the biochemical properties of juice extracted from partially granulated citrus, which is typically considered of lower quality.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9281538","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144751410","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":"Quality Differentiation of Kraški Pršut: Exploring the Impact of Weight, Suppliers and Aroma–Sensory Correlations","authors":"Katja Babič,&nbsp;Martin Škrlep,&nbsp;Lidija Strojnik,&nbsp;Marjeta Čandek-Potokar,&nbsp;Nives Ogrinc","doi":"10.1155/jfpp/3642784","DOIUrl":"https://doi.org/10.1155/jfpp/3642784","url":null,"abstract":"<p>In Slovenian, <i>Kraški pršut</i>, a dry-cured ham with protected geographical indication (PGI), is traditionally produced. However, the lack of self-sufficiency of local pig producers means the Slovenian pork industry relies on sourcing raw materials (green hams) from foreign countries. This study is aimed at investigating the impact of different weights (16 heavy and 16 light) and suppliers on product quality by analysing 32 samples of dry-cured ham for quality attributes, including colour, texture, chemical composition, descriptive sensory characteristics (such as flavour and texture) and aroma profile. Analyses were conducted on the semimembranosus and biceps femoris muscles, and multivariate statistical methods, including linear discriminant analysis (LDA) and orthogonal partial least squares–discriminant analysis (OPLS-DA), were applied to differentiate between heavy and light hams (based on initial weight categories) and suppliers. Sensory analysis revealed higher softness, juiciness, solubility, marbling and lower saltiness in heavy than in light hams. The SI_heavy hams have received the highest ratings for overall sensory quality. The comparison of volatile organic compound (VOC) profiles indicated the potential for differentiating dry-cured ham by suppliers, particularly within the heavy ham groups, achieving 100% prediction accuracy. Notably, the biceps femoris muscle generally exhibited a higher intensity of positive sensory attributes, such as juiciness, solubility and softness, compared to the <i>s</i>emimembranosus, which tended to be firmer and less marbled. The results may inform targeted adjustments in processing techniques—such as refining salting or drying parameters based on ham weight—or guide strategic supplier selection to ensure consistent sensory quality and aroma profiles, thereby enhancing practical applicability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3642784","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716930","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":"Assessment of Ultrasound-Assisted Dried Withania somnifera: Nutritional Value, Functional Characteristics of Supplemented Flour, Dough Rheology, and Sensory Attributes of Flat Unleavened Bread","authors":"Muhammad Usman Khalid,&nbsp;Muhammad Tauseef Sultan,&nbsp;Kashmala Chaudhary,&nbsp;Iqra Baig,&nbsp;Samran Khalid,&nbsp;Sadia Ansar,&nbsp;Muhammad Bilal Haider,&nbsp;Mohamed A. A. Orabi,&nbsp;Ahmed Fathy Ghazal,&nbsp;Helen Onyeaka","doi":"10.1155/jfpp/9938364","DOIUrl":"https://doi.org/10.1155/jfpp/9938364","url":null,"abstract":"<p>The rising prevalence of diet-related health issues, increasing consumer awareness, and climate concerns have led to a growing interest in sustainable health-promoting foods made from natural substances. Among the various medicinal plants, <i>Withania somnifera</i> (commonly known as ashwagandha) has gained significant attention in this regard due to its potential health benefits. Despite its well-documented therapeutic properties, its application in staple food formulations remains limited. This study is aimed at exploring the incorporation of ultrasound-assisted dried <i>W. somnifera</i> leaf, seed, and stem flour into wheat flour for the development of flat unleavened bread, which is the most consumed food product worldwide. Proximate analysis revealed that the leaves of <i>W. somnifera</i> had the highest moisture (24.64%) and ash (3.09%), while the seeds exhibited the highest fat (13.86%) and protein (5.01%). In contrast, the stems were rich in fiber (11.43%) and carbohydrates (60.71%). Mineral analysis showed that the leaves contained the highest calcium content, the seeds were rich in sodium, and the stems had the highest magnesium and potassium. Wheat flour was partially replaced with finely dried flour of the leaves, seeds, and stems of <i>W. somnifera</i> at varying concentrations (2%, 3%, 4%, and 5%). The supplemented flours were evaluated for their functional properties, including bulk density, water and oil absorption capacities, foaming activity and stability, and emulsification activity and stability. In addition, the effects of <i>W. somnifera</i> flour incorporation on dough rheology and the color and sensory characteristics of the final bread were assessed to determine their influence on processing behavior and overall acceptability. Significant variations were observed across all parameters due to the interaction between <i>W. somnifera</i> parts flour and wheat flour. The results indicated that moderate supplementation, particularly at the 2% level, offers an optimal balance of improved functional properties, dough rheology, and color and sensory attributes in flat unleavened breads. These findings highlight the potential for developing nutritionally enriched staple foods through the incorporation of nutritious, sustainable, and underutilized medicinal plant materials.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9938364","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144716951","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":"Exploring the Effects of 528-Hz Sound Frequency on Yogurt Quality and Microbial Viability During Storage","authors":"Serpil Can Duman,&nbsp;Engincan Baltacioglu,&nbsp;Cagri Erdir,&nbsp;Emrah Kirtil","doi":"10.1155/jfpp/7361918","DOIUrl":"https://doi.org/10.1155/jfpp/7361918","url":null,"abstract":"<p>The 528-Hz sound frequency is known to be one of the “Solfeggio frequencies” that are believed to have positive effects on living organisms. This study seeks to explore how 528 Hz influences the physical and chemical characteristics as well as the microbial viability of yogurt, a dairy product containing active cell cultures. During a 31-day storage period, various yogurt samples were subjected to either 528-Hz sound, city noise (a continuous day-time recording from a crowded urban area), or kept under standard conditions for comparison. The main goal was to evaluate changes in pH levels, moisture separation (syneresis), sensory properties like taste and texture, consistency, flow behavior, and the survival of <i>Streptococcus thermophilus</i> bacteria. The findings indicated that the pH values of yogurt exposed to 528 Hz remained relatively stable throughout the storage period, only experiencing a slight decrease from 4.33 to 4.25 by Day 31. In contrast, the control group showed a more pronounced reduction from 4.33 to 4.10 during the same period. Assessment of taste perception, texture quality, and aroma intensity revealed higher scores for samples treated with 528 Hz compared to those in the control group. <i>S. thermophilus</i> counts, for all samples, initially experienced a decline but showed recovery by Day 31, with final counts ranging from approximately 4.42 × 10⁷ to about 4.7 × 10⁷ CFU/mL. To sum up, the use of the 528-Hz sound frequency had a beneficial impact on the sensory characteristics and pH stability of yogurt while not causing notable changes in syneresis, texture, or microbial viability. These results suggest that employing sound treatments could potentially improve certain quality aspects of yogurt over time, but further investigation is needed to confirm these effects.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2025-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7361918","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144725745","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 Ultrasonication on the Physicochemical Properties and Stability of a Fermented Almond Beverage Added With Microencapsulated Lacticaseibacillus casei ATCC 334","authors":"Abadía-García Lucía,&nbsp;Mondragón-Ugalde Magaly,&nbsp;Silvia L. Amaya-Llano,&nbsp;Murúa-Pagola Beneranda","doi":"10.1155/jfpp/9366397","DOIUrl":"https://doi.org/10.1155/jfpp/9366397","url":null,"abstract":"<p>The growing demand for probiotic plant-based beverages presents challenges, particularly regarding physical stability. Ultrasonication has emerged as a promising technology to enhance the stability and functionality of such products. This study is aimed at developing an almond-based probiotic beverage using ultrasonication and evaluating its impact on physicochemical and functional properties. Two ultrasonication amplitudes (40% and 80%) were applied to almond extracts, which were then inoculated with free cells of <i>Lacticaseibacillus casei</i> ATCC 334 and incubated at 37°C for 6 h. The 40% ultrasonication treatment improved phase separation stability and significantly increased antioxidant activity, from 22.79 ± 3.9<i>%</i> (untreated) to 30.01 ± 2.19<i>%</i>, and further to 38.46 ± 1.06<i>%</i> in the ultrasonicated and fermented sample. Three types of fermented almond beverages were prepared using the 40% ultrasonicated extract inoculated with yogurt starter cultures and <i>Lb. casei</i> in different forms: free cells (LCF), whey protein microencapsulated cells (LCW), and phosphate starch with inulin microencapsulated cells (LCI). Probiotic viability was monitored during fermentation, 28-day cold storage, and simulated gastrointestinal (GI) exposure. The LCI treatment showed a significant increase in probiotic cell counts during fermentation. No significant differences in viability were observed among treatments during storage. Microencapsulation with whey protein and phosphate starch–inulin effectively reduced postacidification. After simulated GI exposure, LCF showed the greatest cell loss (~5.1 log CFU/mL), while LCW and LCI exhibited improved survival (3.0 and 3.27 log CFU/mL loss, respectively). Based on rheological properties, LCW had the highest initial apparent viscosity, whereas LCI maintained greater stability at a constant shear rate (25°C). Overall, ultrasonication combined with fermentation improved the antioxidant capacity, probiotic viability, and physical stability of almond-based probiotic beverages, supporting its application in developing functional plant-based products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9366397","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144714848","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":"Exploring Glutathione and Hypotaurine as Promising Antibrowning Agents: Safer Alternatives to Sulphites for Food and Beverage Preservation—A Concise Review","authors":"Kabezi Martine,&nbsp;Lucas Paul,&nbsp;Michael Qwarse,&nbsp;James T. Zacharia","doi":"10.1155/jfpp/8283874","DOIUrl":"https://doi.org/10.1155/jfpp/8283874","url":null,"abstract":"<p>Oxidative browning poses a significant challenge in maintaining the visual appeal and nutritional quality of fresh-cut food products and beverages. Traditional sulphites have been widely utilised for browning inhibition; however, concerns regarding their safety and allergenic potential have sparked the exploration of alternative options. This minireview examines the promising roles of glutathione and hypotaurine as effective antibrowning agents, offering safer alternatives to sulphites in food products preservation. Glutathione, a tripeptide antioxidant, effectively inhibits polyphenol oxidase (PPO) through its unique structure and multifaceted antioxidative mechanisms. Hypotaurine, a cysteine derivative, has also shown success in mitigating enzymatic browning across various food categories. Therefore, both compounds demonstrate key advantages over sulphites and nonsulphite alternatives, including improved safety profiles, reduced toxicity and enhanced versatility across complex food matrices. Recent research findings indicate that glutathione and hypotaurine are not only preventing oxidative browning but also extending shelf life, maintaining sensory attributes and contributing to overall food safety. Their potential for broader applications in food preservation underscores their viability as sustainable and effective antibrowning agents.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8283874","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144681554","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":"Enhancing and Modelling of Tomato Phytochemicals With LED Storage Treatment for Improved Market Shelf Life","authors":"Ubong David Offiong,&nbsp;Diyana Jamaludin,&nbsp;Juju Nakasha Jaafar,&nbsp;Nurulhuda Khairudin,&nbsp;Samsuzana Abd Aziz","doi":"10.1155/jfpp/6611040","DOIUrl":"https://doi.org/10.1155/jfpp/6611040","url":null,"abstract":"<p>Tomato phytochemicals are secondary metabolites that help prevent chronic diseases in humans. However, environmental and biological factors can degrade these compounds in market-displayed conditions, making preservation crucial. This study investigates the effects of light-emitting diodes (LEDs) of different wavelengths on tomato phytochemicals in a commercial environment. Tomatoes were pretreated for 5 days under four lighting conditions: 5 red:1 blue (5R:1B), 5 blue:1 red (5B:1R), white LEDs and darkness (control). They were then transferred to a market setting for phytochemical analysis. Results showed significant increases in ascorbic acid: 25% under 5R:1B and 11.7% under white LEDs. Total carotenoids increased by 60.3% (5R:1B), 36.8% (5B:1R) and 35.1% (white LEDs). Phenolic concentrations rose by 36.8% under white LEDs and 7.7% under 5R:1B LED, whilst flavonoid levels improved under white and 5B:1R LEDs. Quadratic regression modelling effectively captured phytochemical changes over time, proving more accurate than other regression models in predicting trends and offering superior insights for optimising LED use in postharvest handling. These findings highlight the potential of LED treatments to preserve phytochemical quality, enhance consumer health and optimise market strategies for increased profitability.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6611040","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144673113","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 Magnetized Water on Physicochemical and Antioxidant Properties of Sprouted Quinoa Powder","authors":"Sepideh Vejdanivahid,&nbsp;Fakhreddin Salehi","doi":"10.1155/jfpp/3697399","DOIUrl":"https://doi.org/10.1155/jfpp/3697399","url":null,"abstract":"<p>Quinoa is a gluten-free pseudocereal rich in high-quality protein, fiber, and essential nutrients, offering notable health benefits. Sprouting of grains enhances their nutritional profile by increasing the bioavailability of vitamins, minerals, and antioxidants while also reducing antinutritional factors. Magnetized water and magnetic fields are emerging as novel approaches to enhance production efficiency and improve the sprouting performance and quality of cereal grains. This study compares the effects of magnetized water and magnetic field exposure with those of untreated water (control) on the quality of sprouted quinoa powder. Seeds were soaked for 1 h in untreated or magnetized water (with or without magnetic field exposure). Sprouting was carried out at 25°C for 72 h. Exposure to the magnetic field enhanced mineral uptake and increased the ash content of the sprouted quinoa powder. The application of magnetic field treatment led to a significant increase in the acidity of sprouted quinoa powder, rising from 0.70% to 1.10% (<i>p</i> &lt; 0.05). This enhancement in acidity was accompanied by a notable decrease in the pH value of the powder, which dropped from 6.15 to 5.96 (<i>p</i> &lt; 0.05). Sprouting of quinoa significantly decreased the lightness parameter of the powder (<i>p</i> &lt; 0.05), while the redness index increased due to increased enzymatic activity and nonenzymatic browning. The findings showed that employing the magnetic field treatment significantly increased the total phenolic content (TPC) of sprouted quinoa powder (<i>p</i> &lt; 0.05). The TPCs of sprouted quinoa powder treated with untreated water, magnetized water, and magnetic field were 822.63, 830.49, and 891.54 <i>μ</i>g gallic acid/g, respectively. The highest antioxidant capacity (AC) value was observed in the quinoa sprouts treated with a magnetic field; however, this increase was not statistically significant when compared to the other powder samples (<i>p</i> &gt; 0.05). Overall, magnetic field treatment proved to be the most effective method for sprouting quinoa, as it significantly enhanced the TPC and AC of quinoa powder.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3697399","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144672006","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":"Novel Colocasia esculenta Starch-Clove Extract Packaging Films for Enhanced Oxidative Stability, Microbial Quality, and Sensory Acceptability of Chicken","authors":"Muhammad Ahsan Javed,&nbsp;Raheel Suleman,&nbsp;Muhammad Waseem,&nbsp;Tariq Ismail,&nbsp;Tawfiq Alsulami,&nbsp;Dur-e-Shahwar Sattar,&nbsp;Nabia Siddiqui,&nbsp;Muhammad Muzamil,&nbsp;Muhammad Aftab Zahoor,&nbsp;Muhammad Adil,&nbsp;Crossby Osei Tutu","doi":"10.1155/jfpp/5563606","DOIUrl":"https://doi.org/10.1155/jfpp/5563606","url":null,"abstract":"<p>Owing to chicken’s higher susceptibility to oxidative deterioration, microbial contamination, and poor shelf stability, this study investigated the effect of <i>Colocasia esculenta</i>-clove extracts (0%–5%) in active packaging films for preserving chicken meat over 0–9 days of storage. This study is the first to combine <i>Colocasia esculenta</i> starch and clove extract in active packaging films for raw chicken, demonstrating superior preservation performance. Physicotextural properties of packaging films depicted significant increase (<i>p</i> &lt; 0.05) in thickness and elongation at break with the increase in concentration of clove extract. Fourier transform infrared spectra revealed similar peak absorption patterns, with intensity variations due to hydrogen bond formation of CH/CS-COs groups. Chromatic profile showed that 5% clove extract film packaged chicken elucidated notable results for <i>L</i>^∗, <i>a</i>^∗, and <i>b</i>^∗ values, that is, 39.2, 3, and 10, on the ninth day of storage. TBARS and pH results declined; 5% of the clove extract film packaged chicken reported lower values, that is, 0.6 mg MDA/kg and 6.1, on the ninth days of storage. The 5% clove extract film packaged chicken showed the lowest microbial counts for total plate counts, <i>Escherichia coli</i>, and <i>Staphylococcus aureus</i>, that is, 9.1, 1.1, and 2.2 Log₁₀ CFU/g, as compared to control, that is, 15.6, 2.6, and 2.9 Log₁₀ CFU/g at Day 9 of storage. Sensory experts declared that chicken packaged in the 5% clove extract film was the best sample for color, odor, texture, and overall acceptability, over the storage of 0–9 days. Conclusively, 5% clove extract film preserved chicken with optimal oxidative stability, microbial quality, and organoleptic acceptability, suggesting its potential as an active agent in packaging films for enhancing the shelf-life of other food products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5563606","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144666606","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}