Journal of Food Processing and Preservation最新文献

{"title":"Role of Cooking Practices on Physicochemical and Sensory Properties of Fresh Sausages","authors":"Carlos Pasqualin Cavalheiro,&nbsp;Claudia Ruiz-Capillas,&nbsp;Ana M. Herrero,&nbsp;Maurício Costa Alves da Silva,&nbsp;Rafael Sepúlveda Fonsêca Trevisan Passos","doi":"10.1155/jfpp/4380614","DOIUrl":"https://doi.org/10.1155/jfpp/4380614","url":null,"abstract":"<p>This study analyzed the effect of different cooking practices on the physicochemical (cooking loss, pH, proximate composition, mineral content, color, and texture) and sensory characteristics of cooked longanizas. Four cooking methods were tested: an air fryer oven (AF; 15 min at 180°C), a convection air mode oven (HD; 15 min at 180°C), a combi-steam mode oven (HW; 15 min at 180°C), and a saturated steam mode oven (HS; 45 min at 90°C). The cooking loss and pH were significantly higher in HS longanizas. The cooking process affects the composition differently. The HS treatment resulted in the lowest (<i>p</i> &lt; 0.05) moisture and the highest (<i>p</i> &lt; 0.05) fat content, while the AF treatment showed significant sodium content. Cooking methods significantly increased <i>L</i>∗ values, with HD showing the highest (<i>p</i> &lt; 0.05) among the cooked treatments. HS longanizas exhibited the lowest (<i>p</i> &lt; 0.05) Kramer shear force (KSF), likely related to the prolonged cooking time. Regarding sensory aspects, no differences were found among the samples.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/4380614","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860565","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 Prefermentation Treatment on the Bioactive Compounds of Noni (Morinda citrifolia L.) Juice","authors":"Dhailly Araba Arkorful,&nbsp;Francis Appiah,&nbsp;John Owusu,&nbsp;Ebenezer Nartey,&nbsp;Isaac Darban","doi":"10.1155/2024/7605531","DOIUrl":"https://doi.org/10.1155/2024/7605531","url":null,"abstract":"<p><i>Morinda citrifolia</i> L. is used as an alternative medicine in different parts of the world for treating various diseases including diabetes and heart diseases. As a functional food with a short shelf life, processing into different forms increases the shelf life while maintaining its biologically active metabolite and reducing pathogens; therefore, processing technology like natural fermentation must be well managed. The effect of prefermentation processing of noni juice extract on total flavonoid content (TFC), total phenolic content (TPC), total antioxidant activity (TAA), and antimicrobial activity for <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> using minimum inhibitory concentration (MIC) was analyzed after subjecting noni fruits to 1%, 2%, and 3% of ascorbic acid and brine treatments and natural fermentation for 40 days, with the aluminum chloride calorimetric method at 420 nm for TFC, Folin–Ciocalteu reagent (FCR) at 650 nm for TPC, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay at 517 nm for TAA, where TFC ranged between 71.7 and 190.0 QE/mL, TPC between 62.6 and 63.7 mg GAE/mL, and TAA between 16.8% and 82.0%. Also, the pretreated noni extracts showed significant antimicrobial activity as compared to the untreated noni extract. In all, the pretreatments employed improved the bioactive compounds analyzed, but with variations.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7605531","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860570","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":"Molecular Docking Analysis, Chemical Composition, and Evaluation of Antibacterial and Insecticidal Activity of Salvia officinalis Essential Oil","authors":"Safaa Rhaimi,&nbsp;Mohamed Taibi,&nbsp;Mariam Barrahi,&nbsp;Hajar El Hartiti,&nbsp;Amine Elbouzidi,&nbsp;Aimad Allali,&nbsp;Asma Barrahi,&nbsp;Reda Bellaouchi,&nbsp;Khalid Chaabane,&nbsp;Mohamed Addi,&nbsp;Abdelkader Zarrouk,&nbsp;Mohammed Ouhssine","doi":"10.1155/jfpp/9961973","DOIUrl":"https://doi.org/10.1155/jfpp/9961973","url":null,"abstract":"<p><i>Salvia officinalis</i> has been used for so many years as a traditional remedy and still used in pharmaceutical, cosmetics, and food industries, which made it an interesting subject for researcher of natural alternatives. Enhancing the value of Moroccan <i>S. officinalis</i> essential oil, which is grown at Sidi Taibi in the Rabat-Salé-Kénitra Region, was the goal of this project, through analyzing its chemical composition and assessing its insecticidal and antibacterial activities. This latter was estimated by comparison with the antibiotic ceftriaxone. The main components identified by gas chromatography–mass spectrometry (GC-MS) were camphor, eucalyptol (1,8-cineole), <i>α</i>-thujone, <i>β</i>-thujone, ledol, and isoterpinolene with values of 19.72%, 15.64%, 15.05%, 9.74%, 7.27%, and 3.24%, respectively. A study of antibacterial activity revealed that while ceftriaxone seemed useless against the bacteria tested (all the bacteria proved resistant to the antibiotic), the essential oil of <i>S. officinalis</i> showed an inhibitory effect on the four bacteria tested, with MIC values ranging from 1/100 to 1/500 and a CMB value of 1/100. Using several dosages of pure essential oils (0, 1, 5, 10, and 20 <i>μ</i>L), fumigant toxicity was ascertained. The mortality rate in individuals of <i>Sitophilus oryzae</i> and <i>Rhyzopertha dominica</i> reached a value of 100% when applying a dose of 10.00 <i>μ</i>L/L of air to individuals of <i>S. oryzae</i> during 36 h of exposure and 24 h to individuals of <i>R. dominica</i>. The LC₅₀ was determined at 2.51 and 6.02 <i>μ</i>L/L for <i>R. dominica</i> and <i>S. oryzae</i> individuals successively, and the LC95 was determined at 5.45 and 12.61 <i>μ</i>L/L of air over 12 h for <i>R. dominica</i> and <i>S. oryzae</i> individuals successively. Molecular docking analysis revealed ledol as a potent inhibitor of three key enzymes involved in the insecticidal effect of <i>S. officinalis</i> essential oil, mainly as an inhibitor of acetylcholinesterase (AChE), <i>γ</i>-aminobutyric acid receptor (GABA), and ryanodine receptor.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9961973","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142860437","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":"Supplementation of Spirulina (Arthrospira fusiformis) and Oyster Mushroom (Pleurotus ostreatus) at Different Fermentation Stages of Injera, an Ethiopian Fermented Flatbread, Influences Its Nutritional Content, Antioxidant Properties, and Sensory Characteristics","authors":"Awoke Zenebe,&nbsp;Abegaz Tizazu,&nbsp;Tadesse Ogato,&nbsp;Abebe Tadesse,&nbsp;Belayhun Tesfaye,&nbsp;Asmamaw Tesfaw","doi":"10.1155/jfpp/2271018","DOIUrl":"https://doi.org/10.1155/jfpp/2271018","url":null,"abstract":"<p>For most Ethiopians, injera is a staple diet, and it is a soft, circular, sour, fermented flat bread that resembles a pancake and is mostly made from teff (<i>Eragrostis tef</i>) and other grains. This study is aimed at evaluating the impact of adding spirulina (<i>Arthrospira fusiformis</i>) and oyster mushrooms (<i>Pleurotus ostreatus</i>) in the three stages of injera fermentation. After baking, the proximate composition, fatty acid profile, mineral analysis, and antioxidant properties were determined. The sensory evaluation of the injera was performed via a 5-point hedonic measurement. Compared with the 7-day fermented and unfermented injera, the 2-day fermented injera with algae and mushrooms contained more protein (119% to 142% increase) and total lipids (30% to 77% increase). Compared with their unfermented and 7-day fermented counterparts, the mushrooms and algae fermented for 2 days presented greater concentrations of methyl esters of pentadecanoic acid, 14-methyl-, 9-octadecenoic acid (Z)-, and 9,12-octadecadienoic acid (Z, Z)-. The percentage of inhibition of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical was lower in the methanol extracts of the injera that contained unfermented supplements (39%–43%) than in the methanol extracts of the injera that contained 2- or 7-day fermented supplements (73–77%). The injeras that contained only algae (E4, E7, and E10) were selected as their primary choice by the panelists. Adding supplements such as algae and oysters to the injera increased the nutritional content of the injera.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-12-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/2271018","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142764251","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 Various Levels of Marzeh Bakhtiari (Satureja bachtiarica Bunge) Extract and Essential Oil on the Stability of Flaxseed Oil","authors":"Atefeh Matbo,&nbsp;Mohammad Mehdi Ghanbari,&nbsp;Seyed Saeed Sekhavatizadeh,&nbsp;Mehdi Nikkhah","doi":"10.1155/jfpp/5593227","DOIUrl":"https://doi.org/10.1155/jfpp/5593227","url":null,"abstract":"<p>In the present study, <i>Satureja bachtiarica</i> Bunge extract (SBBE) and <i>Satureja bachtiarica</i> Bunge oil (SBBO) were used as effective antioxidants for stabilizing flaxseed oil (FSO). FSOs treated with different concentrations (0.5% and 1%) of SBBE and SBBO were prepared. The acid degree value (ADV), peroxide value (PV), para-anisidine value (pAV), Totox index, conjugated diene acids (CDAs), thiobarbituric acid–reactive substances (TBARS), antioxidant activity (DPPH), and fatty acid profile were measured after 35 days at 40°C. The results showed that SBBO was rich in bioactive compounds, including oxygenated monoterpenes, carvacrol, and <i>γ</i>-terpinene. On the 35th day, the amounts of ADV, PV, pAV, TBARS, Totox, and CDA in the control sample were 1.21 mg/g, 46.80 meq O₂/kg, 15.61, 2.43 mg MDA/g, 107.92, and 0.82%, respectively, which were significantly greater than those in the 1% SBBE and SBBO treatments (<i>p</i> &lt; 0.05). The fatty acid profile showed that the content of unsaturated fatty acids (UFAs) in the FSO samples was greater than that of saturated fatty acids (SFAs). The UFA values were between 86.13% and 85.93%. The results of this study showed that SBBE and SBBO (1%) could be used as effective natural antioxidants for increasing the shelf life of FSO.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/5593227","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142749041","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":"Purification of Hemocyanin-Derived Phenoloxidase and Comparison of Its Properties With Polyphenoloxidase in the Shrimp Litopenaeus vannamei","authors":"Hai-Ze Mei,&nbsp;Gang Xu,&nbsp;Ying-Shan He,&nbsp;Shu-Jun Hong,&nbsp;Le-Chang Sun,&nbsp;Yu-Lei Chen,&nbsp;Hong-Ying Liu,&nbsp;Rui-Chang Gao,&nbsp;Min-Jie Cao","doi":"10.1155/jfpp/8329966","DOIUrl":"https://doi.org/10.1155/jfpp/8329966","url":null,"abstract":"<p>Postmortem blackening of shrimp caused by phenoloxidase activity has resulted in enormous economic losses for aquaculture. Apart from polyphenoloxidase, the hemocyanin-derived phenoloxidase also proved its ability in possessing phenoloxidase activity. In this study, the nature of hemocyanin-derived phenoloxidase in <i>Litopenaeus vannamei</i> was explored and analyzed. The results highlighted the purification of a hemocyanin-derived phenoloxidase with a molecular weight of 80 kDa, similar to the molecular weight of expressed polyphenoloxidase. The optimum temperature and pH of this enzyme were 35°C and pH 5.0, in general agreement with natural polyphenoloxidase and expressed polyphenoloxidase. The protein sequence identity and similarity between hemocyanin-derived phenoloxidase and phenoloxidase were 33.8% and 48.3%, respectively. However, hemocyanin-derived phenoloxidase cannot bind to the polyclonal antibody specific to polyphenoloxidase and expressed polyphenoloxidase. The specific enzyme activity of hemocyanin-derived phenoloxidase was 1/4.83 of polyphenoloxidase. This study provided a theoretical basis to further analyses of hemocyanin-derived phenoloxidase and phenoloxidase contributions to shrimp melanosis, respectively.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/8329966","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708376","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 Hemp Seed Milk Production Using Response Surface Methodology: Enhancing Nutritional Quality and Reducing Antinutrients","authors":"Akriti Thakur,&nbsp;Sonia Morya,&nbsp;Tawfiq Alsulami,&nbsp;Charles Brennan,&nbsp;Gulzar Ahmad Nayik","doi":"10.1155/jfpp/6015666","DOIUrl":"https://doi.org/10.1155/jfpp/6015666","url":null,"abstract":"<p>Plant-based milk is becoming an increasingly important component in developing new food items. Hemp seed has anti-inflammatory effects and a high protein content, which gives health advantages. Hemp milk is a suitable alternative for those with allergies to milk protein and lactose or concerns about cholesterol. However, optimal extraction conditions for hemp milk are not well documented. This study utilized a response surface methodology (RSM) based on a Central composite rotatable design (CCRD) to optimize the variables of soaking time (A), heating time (B), and temperature (C) for hemp milk production. The study measured levels of antinutrients such as phytic acid, tannins, and saponins, as well as nutrients like fat and protein. Regression models were developed to analyze these factors, and their effectiveness was evaluated using a lack of fit test and the coefficient of variation (<i>R</i>²). The study found that soaking duration, extraction time, and temperature had a substantial (<i>p</i> &lt; 0.05) influence on responses. The optimal soaking period, extraction time, and temperature for best hemp seed milk production are as follows: soaking period of approximately 9 h, heating time in a water bath for almost 60 min, and heating temperature of 48°C. The experimental findings confirmed the accuracy of the predicted models within a satisfactory response range. Additionally, the results suggest that the formulated model is effective for enhancing milk production and achieving consistent quality.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/6015666","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708217","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":"Preservation and Bacteriostasis Effects of Citral Nanoemulsion on Golden Pomfret (Trachinotus ovatus) During Refrigeration","authors":"Zhiheng Hu,&nbsp;Yingliang Ge,&nbsp;Yaoxian Chin,&nbsp;Yuyu Hang,&nbsp;Dongxue Wang,&nbsp;Qian Yao,&nbsp;Yaqin Hu,&nbsp;Chunhong Yuan","doi":"10.1155/jfpp/9468649","DOIUrl":"https://doi.org/10.1155/jfpp/9468649","url":null,"abstract":"<p>The objective of this study was to validate the preservation and bacteriostasis effects of a citral nanoemulsion on golden pomfret (<i>Trachinotus ovatus</i>) stored at 4°C, in comparison with sterile saline and blank nanoemulsion without citral addition, aiming at keeping the freshness of <i>T. ovatus</i> and enhancing the quality maintenance technology for aquatic products. The analysis of microbial composition revealed that <i>Shewanella</i> spp. and <i>Pseudomonas</i> spp. were predominant spoilage organisms in <i>T. ovatus</i> (accounting for more than 90% of the total proportion during most storage time), when the citral nanoemulsion treatment led to an abundance decrease of <i>Shewanella</i> spp. and an increase of <i>Pseudomonas</i> spp. The total viable count (TVC) of fish samples treated with citral nanoemulsion consistently exhibited the lowest TVC values, surpassing the limit (7.0 log CFU/g) on Day 10, which was observed with a delay of 2–4 days compared to the other two groups. Meanwhile, the fish samples of the citral nanoemulsion group exhibited significantly reduced levels in total volatile base nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and <i>K</i> value, with better attributes in texture and sensory evaluation. Furthermore, the Pearson analysis revealed highly significant correlations between TVC and these quality indices (correlation coefficients exceeding 0.9), underscoring the importance of microbial control in <i>T. ovatus</i>. These findings highlighted the potential application of citral nanoemulsion on the preservation and bacteriostasis of <i>T. ovatus</i> during refrigeration.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9468649","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142692066","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":"Pectinase-Driven Optimization of Pectin Hydrolysis for Enhanced Clarity, Anthocyanin Retention, and Consumer Appeal in Red Dragon Fruit Mint Flavored Beverage","authors":"Binh An Pham,&nbsp;Ngoc Duc Vu,&nbsp;Pham Hong Phan,&nbsp;Huynh Bao Long,&nbsp;Tran Bach Long,&nbsp;Van Thinh Pham","doi":"10.1155/jfpp/9273464","DOIUrl":"https://doi.org/10.1155/jfpp/9273464","url":null,"abstract":"<p>This study is aimed at analyzing, evaluating, and optimizing the pectin hydrolysis process to improve the quality of carbonated beverages made from red dragon fruit combined with mint flavor. Red dragon fruit, rich in nutrients and antioxidants, presents challenges in beverage processing due to its high pectin content, which affects clarity and anthocyanin stability. The research investigates the impact of various parameters, including enzyme concentration, hydrolysis time, and temperature, on juice clarity and anthocyanin content. Using a central composite design model, optimal conditions were determined to maximize juice clarity and anthocyanin content. Sensory evaluation during the blending process was also conducted to assess consumer acceptance, focusing on clarity, color, flavor, taste, and total acceptability. The optimum conditions were found to yield maximum clarity (52.763%) and anthocyanin content (224.414 mg C3G/L). Sensory evaluation indicated that 20% dragon fruit juice concentration with 0.12% citric acid, 13°Bx, and 0.30% mint flavor provided the best consumer acceptance. This research demonstrates the potential for producing high-quality, appealing, and nutritious carbonated beverages from red dragon fruit, contributing to healthier and more sustainable consumption trends.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9273464","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142685270","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":"Innovative Chitosan Edible Coating Incorporated With a Natural Deep Eutectic Solvent and Aloe vera for Extending the Blackberry Shelf Life","authors":"Georgia D. Ioannou,&nbsp;Christos N. Christou,&nbsp;Katerina A. Ioannou,&nbsp;Atalanti Christou,&nbsp;Ioannis J. Stavrou,&nbsp;Theodora Krasia-Christoforou,&nbsp;Constantina P. Kapnissi-Christodoulou","doi":"10.1155/jfpp/9983326","DOIUrl":"https://doi.org/10.1155/jfpp/9983326","url":null,"abstract":"<p>Biodegradable and nontoxic chitosan edible coatings offer a promising alternative to conventional plastic food packaging materials. Recently, there has been significant interest in incorporating green plasticizers into these coatings. Accordingly, response surface methodology was employed to optimize a chitosan coating formulation that integrates <i>Aloe vera</i> extracts and a deep eutectic solvent (choline chloride–citric acid) as a plasticizer. The selection of the optimized formulation was related to quality characteristics of coated blackberries including their weight loss, pH, total phenolic content, total anthocyanin content, and antioxidant activity after 7 days of cold storage. The models demonstrated a high level of significance between the responses and independent variables, with <i>p</i> value less than 0.0001. The optimal coating formulation for blackberry fruits was identified as 2.05% (<i>v</i>/<i>v</i>) aloe rind extract, 1.1% (<i>w</i>/<i>w</i>) aloe gel extract, and 15% (<i>w</i>/<i>w</i>) choline chloride–citric acid. The developed film was characterized by ATR-FTIR and SEM for its intermolecular interactions and surface morphology, respectively, demonstrating good combability of polymer matrix with the plasticizer and aloe extracts. The optimized film was compared to a pure chitosan film in regard to their physical and mechanical properties. The alternative plasticizer choline chloride–citric acid improved the flexibility of the edible packaging by enhancing its mechanical properties, such as tensile strength, elongation at rupture, and elastic modulus. Additionally, the incorporation of this plasticizer and plant extracts slightly increased the transparency of the film. The coating was then applied to blackberry fruits in order to investigate the potential of the developed coating formulation to maximize the shelf life of food products. The results indicated the ability of the coating to extend shelf life and maintain the quality of the fruits.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.0,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/jfpp/9983326","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142685373","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}