Journal of Food Processing and Preservation最新文献

{"title":"1-Methylcyclopropene Reduced the Cold Resistance Induced by Salicylic Acid in Postharvest Plum Fruits During Low-Temperature Storage","authors":"Yang Yang,&nbsp;Nan Guo,&nbsp;Ting Qiao,&nbsp;Qingfeng Li,&nbsp;Yumei Han","doi":"10.1155/jfpp/5537961","DOIUrl":"https://doi.org/10.1155/jfpp/5537961","url":null,"abstract":"<p>While salicylic acid (SA) improves the cold resistance of plum fruit, the contribution of ethylene to the efficacy is not well understood. Therefore, the cold resistance of plum fruits treated with SA alone and in combination with 1-methylcyclopropene (1-MCP) (an ethylene receptor competitor that blocks ethylene signaling) was compared. Our findings demonstrate that SA treatment effectively reduced the decay rate and the chilling injury index while preserving membrane integrity and sugar content. Furthermore, it improved the scavenging ability against active oxygen species, suppressed the production of reactive oxygen species, and induced the expression of the <i>PsAOX1a</i> and <i>PsCBF</i>2 genes related to the cold tolerance mechanisms in plum fruit. However, when SA was used in combination with 1-MCP, cold resistance was diminished. The results show that blocking ethylene signaling reduced the SA-induced cold tolerance in plum fruit. The combined application of SA and 1-MCP is not recommended for the prevention of cold damage to plums.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5537961","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143116142","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":"Drying Characteristics, Color, and Functional and Chemical Properties of Figl (Raphanus sativus L.) Leaves and Petioles Under Convective Drying Conditions","authors":"Kumsa Negasa Andersa,&nbsp;Hayat Hassen Mohammed,&nbsp;Abdulmajid Haji","doi":"10.1155/jfpp/4040817","DOIUrl":"https://doi.org/10.1155/jfpp/4040817","url":null,"abstract":"<p>Investigating the effect of drying temperature on the quality of the leaf and petiole parts of Figl is essential to use the leaf and petiole for food formulation or as food ingredients in developing countries to overcome the problem of food security. In this study, the effect of drying temperature (27.20^°C ± 2.1^°Cor in the sun, 40°C, 50°C, and 60°C) on drying rate, moisture diffusivity, color, and functional and chemical properties of the leaf and petiole was investigated. A two-way analysis of variance was performed using a Statistical Analysis System to evaluate the effect of drying temperature on the drying characteristics, color, and chemical and functional properties of the leaves and petioles of Figl. The effective diffusivity values changed from 4 × 10⁻¹² to 8.2 × 10⁻¹² m²/s and 2.1 × 10⁻⁰⁸ to 4.9 × 10⁻⁸ m²/s for the leaf and petiole of Figl, respectively, within the given temperature range. The bulk densities of the leaf and petiole of Figl were in the range of 0.20–0.35 g/mL and 0.27–0.41 g/mL, respectively. The results indicated that drying rate, moisture diffusivity, water activity, ascorbic acids, and delta decreased with drying temperature, whereas the functional properties of both the leaf and petiole increased with drying temperature. Comparatively, the petiole part showed better results in terms of functional and chemical properties than the leaf at all drying temperatures. From the results of the study, in terms of functional and chemical properties, drying of the petiole at 50°C for 120 min was found to be the optimum temperature for better quality.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4040817","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115960","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":"Calcium Chloride Enhances Defense Response Against Diaporthe nobilis by Eliciting Reactive Oxygen Species in Kiwifruit","authors":"Huanhuan Li,&nbsp;Qian Su,&nbsp;Zhipeng Huang,&nbsp;Shukun Yu,&nbsp;Yongsheng Liu,&nbsp;Min Miao","doi":"10.1155/jfpp/8135751","DOIUrl":"https://doi.org/10.1155/jfpp/8135751","url":null,"abstract":"<p>Kiwifruit (<i>Actinidia</i> spp.) rot, caused by pathogenic fungi, represents the most severe disease during postharvest storage. The utilization of induced resistance against fungal pathogens in harvested fruit has been demonstrated as a promising strategy for controlling postharvest losses. In this study, the effect of calcium chloride (CaCl₂) on induction of resistance to <i>Diaporthe nobilis</i>, one of the most epidemic pathogens of soft rot in kiwifruit, and the underlying mechanisms were investigated. Our data showed that the application of 3% CaCl₂ resulted in smaller rotten lesion diameters after inoculation with the pathogen, induced expression of the respiratory burst oxidase homolog (RBOH) gene family, and increased accumulation of reactive oxygen species (ROS). Moreover, we found that the activity of three pathogenesis-related antioxidant enzymes—peroxidase (POD), catalase (CAT), and superoxide dismutase (SOD)—as well as the expression of important defense-related genes, was enhanced by CaCl₂ treatment. The results of our study suggest that the application of CaCl₂ treatment holds promise as a green and viable method for effectively preventing and safeguarding kiwifruit against postharvest decay.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8135751","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114548","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":"Hypocholesterolemic and Antidiabetic Activity of Peptide Fractions Obtained by Ultrafiltration of Protein Hydrolysates From Sunflower (Helianthus annuus) Seeds","authors":"Arlette del Carmen Hernández-Barillas,&nbsp;Ana Maricarmen Carrera-Gómez,&nbsp;Jesús Rodríguez-Miranda,&nbsp;Betsabé Hernández-Santos,&nbsp;Marco Antonio Godínez-Ruiz,&nbsp;Enrique Ramírez-Figueroa,&nbsp;Fabiola Araceli Guzmán-Ortiz,&nbsp;Juan Gabriel Torruco-Uco","doi":"10.1155/jfpp/1537620","DOIUrl":"https://doi.org/10.1155/jfpp/1537620","url":null,"abstract":"<p>Peptide size is a key factor influencing their biological activity. Taking advantage of this relationship, ultrafiltration (UF) emerges as a valuable tool for fractionating complex peptide mixtures obtained from natural sources. Recent studies have focused on the application of this technology to legumes and oilseeds, with the aim of identifying peptide fractions with bioactive potential. The study is aimed at evaluating the in vitro hypocholesterolemic and antidiabetic activity of peptide fractions of protein hydrolysate from sunflower (<i>Helianthus annuus</i>) seeds. The results showed that the highest degree of hydrolysis values was at 120 min with both enzymes: alcalase and flavourzyme with 70.06% and 38.75%, respectively. Protein hydrolysates and peptide fractions showed hypocholesterolemic and antidiabetic activity. The UF membrane process helped to obtain low molecular weight peptide fractions such as the 1–3 kDa fraction that showed greater hypocholesterolemic activity of 79% with both enzymes (alcalase and flavourzyme), while the antidiabetic activity was higher in the peptide fractions &lt; 1 kDa obtained from the hydrolysates with alcalase at 80 min and flavourzyme at 100 min of reaction with a 55.65% and 70.18% inhibition of <i>α</i>-amylase. The best value inhibition of <i>α</i>-glucosidase was 34.73% and 46.02% with the peptide fractions &lt; 1 and &gt; 5 kDa obtained from the hydrolysates with alcalase at 20 min and flavourzyme at 100 min. The UF allowed obtaining peptide fractions with different molecular weights with hypocholesterolemic and antidiabetic activity, which could be an alternative for the design and development of nutraceutical products to treatment of chronic degenerative diseases.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1537620","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113334","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":"Optimization of the Microwave-Assisted Extraction of Total Phenolic Compounds (TPCs) From Almond Skins Through Artificial Neural Networks (ANNs) and Assessment of the Antioxidant and Antihyperglycemic Activity of the Extracts","authors":"Lila Harkat-Madouri,&nbsp;Hanane Touati,&nbsp;Lila Boulekbache-Makhlouf,&nbsp;Khodir Madani,&nbsp;Hayate Haddadi-Guemghar","doi":"10.1155/jfpp/3294168","DOIUrl":"https://doi.org/10.1155/jfpp/3294168","url":null,"abstract":"<p>Optimization by response surface methodology (RSM) and artificial neural networks (ANNs) was efficaciously applied to study the operating parameters of microwave-assisted extraction (MAE) in the recovery of total phenolic compounds (TPCs) from almond skins. These models were used to evaluate the effects of process variables and their interaction towards the attainment of their optimum conditions. A comparison of statistical parameters showed that ANN was more consistent (<i>R</i>² = 0.99) than RSM (<i>R</i>² = 0.97) to predict a TPC by MAE. Therefore, the following conditions were proposed: microwave power of 562 W, extraction time of 30 s, and ethanol concentration of 53%, corresponding to an optimal TPC yield of 560.79 mg gallic acid equivalents (GAEs)/100 g of dry weight (DW). The almond skin extract exhibited a high antioxidant activity tested by 1,1-diphenyl-picrylhydrazyl (DPPH) radical scavenging activity (IC₅₀ = 5.39 ± 0.35 <i>μ</i>g/mL), phosphomolybdate ammonium essay, hydroxyl radical scavenging activity (IC₅₀042002mg/mL), and ability of chelating ferrous ions. The in vitro antihyperglycemic activity test revealed that the almond skin extract inhibits strongly <i>α</i>-amylase activity with IC₅₀ = 27.87 <i>μ</i>g/mL which was close to IC₅₀ of the therapeutic drug acarbose (IC₅₀ = 14.24 <i>μ</i>g/mL).</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/3294168","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143113275","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":"Ultrasonication-Induced Modification of Finger Millet and Barnyard Millet Flours: Phytoconstituents and Antioxidant Capacity, Functional Properties, and Microstructural Arrangement","authors":"Manisha Bhandari,&nbsp;Rajan Sharma,&nbsp;Hanuman Bobade,&nbsp;Savita Sharma,&nbsp;Shivani Pathania","doi":"10.1155/jfpp/6640001","DOIUrl":"https://doi.org/10.1155/jfpp/6640001","url":null,"abstract":"<p>The current study is aimed at studying the effect of ultrasonication on finger millet and barnyard millet flours which were processed for 10, 15, and 20 min at a constant amplitude of 30% and 30 kHz frequency at a maximum power of 750 W and 220 V. Ultrasonication resulted in modification of functional, structural, color, thermal, and molecular interactions and bioactive properties of millet flours. Ultrasonication resulted in decrement of water absorption capacity (1.51–1.36 and 1.51–1.05 g/g), swelling power (7.68–5.34 and 5.87–4.50 g/g), and foaming stability, while an increment was observed in water solubility index (3.59–8.41% and 3.03–10.94%), oil absorption capacity (1.98–2.16 g/g and 1.93–2.07 g/g), foaming capacity (12.00–17.00% and 18.00–25.00%), and paste clarity (51.20–61.00%T and 58.50–63.60%T) in finger millet and barnyard flours. An increase in bioactive components was observed till 15 min was observed, followed by reduction on further treatment. Ultrasonication triggers cavitation, which causes cell wall fractures and subsequent breakdown, ultimately reducing particle size. The resulting particle size reduction increases the surface area, enhancing functional properties. Ultrasonication reduced the enthalpy of millet flours by disrupting amorphous regions. Concurrently, processing altered surface topography, modified functional groups, and changed crystal structure. Also, the antinutritional factors (phytates and tannins) were reduced linearly on an increase in the time period of ultrasonication. This study shows that ultrasonication improves the functional properties of finger millet and barnyard millet flours.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6640001","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112445","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":"Fast Preparation of Fish Sauce Treated With Marine Protease-Producing Bacillus zhangzhouensis sp.","authors":"Niuniu Bai,&nbsp;Jianlin He,&nbsp;Bihong Hong,&nbsp;Zelong Wu,&nbsp;Liping Wang,&nbsp;Zongze Shao","doi":"10.1155/jfpp/6298724","DOIUrl":"https://doi.org/10.1155/jfpp/6298724","url":null,"abstract":"<p><b>Background:</b> Traditional fish sauce is made from fish that have been coated in 30%–40% sea salt and fermented for up to 2 years. The preparation requires a long time, and the fish source contains considerable biogenic amines. In this report, by measuring the growth curve and identifying the intracellular enzyme and the activity of protease, <i>B. zhangzhouensis</i> with the highest activity of protease production was selected from eight strains, which were applied to the fermentation process of fish sauce.</p><p><b>Results:</b> Optimized by response surface methodology, the content of amino nitrogen was taken as the response value, and the best fermentation conditions were 4.15% inocula, pH 9.13, and 36.3°C. Under the optimized conditions, fish sauce samples were obtained by fermentation with <i>B. zhangzhouensis</i> for 15 h, 3 days, 7 days, 15 days, and 30 days, respectively. The contents of amino nitrogen, total nitrogen, biogenic amine, and various flavor substances were determined and compared with the traditional 2-year-fermented fish sauce. As a result, the 7-day-fermented fish sauce using <i>B. zhangzhouensis</i> had a similar composition of flavor substances to traditional fish sauce, but a much lower level of biogenic amines.</p><p><b>Conclusion:</b> The new method of preparing fish sauce with a fermentation condition of 4.15% <i>B. zhangzhouensis</i>, pH 9.13, and 36.3°C can improve the production efficiency of fish sauce, and the flavor is similar to that of traditional fish sauce.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2025 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6298724","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112444","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":"Thermal Inactivation of Clostridium sporogenes PA 3679 in Low Acid Foods: Case Study of Maple Sap Concentrates","authors":"M. R. Zareifard,&nbsp;F. Ali,&nbsp;J. Plamondon,&nbsp;C. Lapointe,&nbsp;T. Savard,&nbsp;K. Hubbard,&nbsp;J. Houde,&nbsp;L. Lagacé","doi":"10.1155/jfpp/1003251","DOIUrl":"https://doi.org/10.1155/jfpp/1003251","url":null,"abstract":"<p>Maple sap is a sterile liquid extracted from maple trees in early spring. However, it is rapidly contaminated during handling and processing. Typically, raw sap undergoes a reverse osmosis process for concentration; meanwhile, this operation also concentrates the microorganisms present in the sap. The enrichment of microorganisms affects the quality of the sap and its derived products remarkably. Consumption of concentrated maple sap as a novel natural soft drink has increased considerably in recent years, mainly in North America but also worldwide. Adequate processing is required in order to eliminate the microorganisms and stabilize the quality of the concentrated maple sap for further consumption. Thermal processing is a safe preservation technique; however, severe thermal processing may affect negatively the quality of the product for consumer acceptance. Therefore, it is important to evaluate the right thermal processing parameters such as <i>D</i>- and <i>Z</i>-values for a given product. Spores of <i>Clostridium sporogenes</i> PA 3679 strain were used as a surrogate to evaluate the thermal destruction kinetic parameters of spores in concentrated maple sap (10°Brix–30°Brix) over a range of temperatures (90°C–105°C). Obtained <i>D</i>-values varied from 6.57 to 0.35 min depending on the sap concentration and temperature with an average <i>Z</i>-value of 7.84 ± 0.42°C. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) analyses indicate that the spore cortex and core break down first during conventional thermal treatment as a result of heat transfer from the external media to the spore interior. The results of this study can be used by maple sap industries to design and perform a safe thermal process for pasteurization and/or sterilization of concentrated sap. It could also serve as a benchmark in the development of advanced green technologies such as ohmic heating.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1003251","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118607","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":"Optimization of the Fermentation Conditions for Producing Antioxidant Peptides From Yak (Bos grunniens) Casein by Bacillus cereus (XBMU-SK-01)","authors":"Dandan Gao,&nbsp;Xingchen Guo,&nbsp;Ying Chen,&nbsp;Huaxin Li,&nbsp;Xuankang Yang,&nbsp;Li Song,&nbsp;Yiqiang Ke,&nbsp;Jutian Yang,&nbsp;Zhongren Ma","doi":"10.1155/jfpp/7923106","DOIUrl":"https://doi.org/10.1155/jfpp/7923106","url":null,"abstract":"<p>Antioxidant peptides could interact with free radicals and excess reactive oxygen species to avoid the organism from oxidative harm; at the same time, antioxidant peptides have the characteristics of high safety, good stability, and wide application. In this study, a strain named XBMU-SK-01 with high proteinase activity was isolated and identified from fermented bean curd. The results showed that the strain (XBMU-SK-01) with protease activity of 96.2 ± 1.3 U/mL was identified as <i>Bacillus cereus</i> based on 16S rDNA gene sequencing. The yak casein antioxidant peptide was prepared through fermentation using <i>Bacillus cereus</i> (XBMU-SK-01), and the fermentation conditions were optimized by response surface methodology (RSM) based on the Box–Behnken design, using 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) radical scavenging rate and the degree of hydrolysis (DH) as indicators. It was found that the optimal fermentation conditions for the preparation of antioxidant peptides from yak casein by <i>Bacillus cereus</i> (XBMU-SK-01) were as follows: pH of 7.96, temperature of 32.5°C, and inoculation amount of 6.99%. Under these conditions, the DPPH free radical scavenging rate could reach 78.19<i>%</i> ± 0.21<i>%</i>, and DH is 19.8<i>%</i> ± 0.15<i>%</i>. Following the sequence analysis of antioxidant peptides, 11 distinct polypeptide sequences were identified: FPP, AFK, GILF, PAAP, VIGP, TIPT, IEQI, FPFF, IPLLP, KPWIQP, and EAGPPGP. This study is aimed at establishing a preparation pathway for peptides with high antioxidant activity and proposes a novel method for producing high-value products from yak milk.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/7923106","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118122","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":"Utilization of Chicory (Cichorium intybus L.) and Purslane (Portulaca oleracea L.) Leaf Extracts for the Preservation of Goat Meat Sausage","authors":"Ayman Younes Allam,&nbsp;Maryam Abbasi Tarighat,&nbsp;Gholamreza Abdi,&nbsp;Ahmed F. Roumia","doi":"10.1155/jfpp/1857290","DOIUrl":"https://doi.org/10.1155/jfpp/1857290","url":null,"abstract":"<p>As processed meat products, sausages have been criticized for their short shelf life. In this study, the impact of purslane (<i>Portulaca oleracea</i> L.) and chicory (<i>Cichorium intybus</i> L.) leaf extracts on the physicochemical and microbiological quality indices, chemical quality parameters, and antioxidant properties of goat meat sausages (GMSs) was evaluated. The added extracts enhanced storage stability and improved the overall acceptability of all treated GMS samples, meanwhile reducing the total volatile nitrogen (TVN) values over the cold storage period (4°C/40 days) compared to the control samples. Using plant extracts at 0.2% and BHT at 0.02% (<i>w</i>/<i>w</i>) led to concentration-dependent decreases in thiobarbituric acid–reactive substance (TBARS) values and the microbial count in GMSs stored at 4°C for 40 days. The combination treatment of chicory and purslane (MPO + MCI) had the highest antioxidant and antimicrobial activity. Chicory and purslane leaf extracts are promising natural, safe, and inexpensive additives for producing high-quality goat meat sausages, and their application can be extended to other processed meat products.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/1857290","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142868939","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}