Journal of Food Processing and Preservation最新文献

{"title":"Drying Kinetics and Quality Attributes of Solar-Dried Red Peppers: A Comparative Study with Traditional and Industrial Methods","authors":"Hossein Chaji,&nbsp;Parvin Sharayei,&nbsp;Mahdi Hedayatizadeh,&nbsp;Yeganeh Sabeghi,&nbsp;Danial Gandomzadeh","doi":"10.1155/2024/7987269","DOIUrl":"https://doi.org/10.1155/2024/7987269","url":null,"abstract":"<div>\u0000 <p>Red pepper is a valuable ingredient known for its abundance of vitamins and antioxidants. But, it usually needs to be dried for longer preservation. Hence, this research is aimed at examining the drying kinetics and quality attributes of dried red peppers utilizing various solar drying methods, in comparison with traditional open sun drying (OSD) and industrial laboratory thin layer dryers (LTLD). Analysis parameters employed include determining moisture content, measuring color properties, evaluating antioxidant capacity, analyzing capsaicinoid content, and assessing microbial presence. The drying process took place in a sunny environment with fluctuations in temperature and relative humidity as evidence of the dynamic conditions experienced within the solar dryers. It was observed that the logarithmic model was the most accurate in predicting moisture ratio over time, estimating a drying time of 25 hours to achieve 10% moisture content. The result demonstrated that direct solar dryers (DSD), indirect solar dryers (ISD), and mix mode solar dryers (MMSD) methods showed moderate changes in color parameters, with average <i>Δ</i><i>L</i>∗, <i>Δ</i><i>a</i>∗, and <i>Δ</i><i>b</i>∗ values of -5.08, -23.71, and -13.62, respectively. The average overall color difference (<i>Δ</i><i>E</i>) for these methods was 27.96. In addition, after comparing it to the LTLD method, which showed the highest content of phenolic compounds at 47.89%, MMSD displayed a slightly lower content of 44.71%. Similarly, MMSD exhibited higher levels of DPPH radical scavenging activity and ferric reducing power, measuring at 44.22% and 1163.75 <i>μ</i>mol Fe²⁺/L, respectively. The capsaicin content remained relatively consistent across all drying methods, with MMSD, DSD, and LTLD demonstrating similar levels of approximately 31 mg/g. Although MMSD had slightly higher mold and yeast counts compared to LTLD, ISD, and DSD, it remained lower than OSD (less than 0.56 <span></span><math></math>). Furthermore, MMSD showed a lower total microbial count in comparison to other drying methods. These findings suggest that MMSD shows promise as a drying technique for preserving the phenolic compounds and antioxidant activity of the dried product.</p>\u0000 </div>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/7987269","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141246116","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 Kinetics and Thermodynamic Properties of Ultrasound Pretreatment Bitter Melon Dried by Infrared","authors":"Abolfazl Akhoundzadeh Yamchi,&nbsp;Adel Hosainpour,&nbsp;Ali Hassanpour,&nbsp;Adel Rezvanivand Fanaei","doi":"10.1155/2024/1987547","DOIUrl":"https://doi.org/10.1155/2024/1987547","url":null,"abstract":"<div>\u0000 <p>Determination of drying characteristics of ripe and unripe bitter melon in an infrared dryer at 50, 60, and 70°C with airborne ultrasonic pretreatment with a power of 20 kW for 0, 10, and 20 minutes and a frequency of 20 kHz is the purpose of this study. At the end of drying, among the five used models that fit the moisture ratio data, the Midilli and logarithmic models were selected to properly characterize the drying behavior in the infrared dryer with ultrasonic pretreatment of ripe and unripe bitter melon samples. Moisture transfer from bitter melon samples’ ripeness and early maturity was defined using Fick’s diffusion equation. Then, the Arrhenius equation was utilized to determine the effective moisture diffusivity. Also, the activation energy of unripe and ripe bitter melon slices was reduced with the enhancement in the ultrasound pretreatment time. Water activity (<i>a</i>_<i>w</i>) amounts of ripe and unripe bitter melon were achieved at various drying temperatures and ultrasound pretreatment. The trends of the experiment indicate a decrease in enthalpy (<i>Δ</i><i>H</i>) and entropy (<i>Δ</i><i>S</i>) amounts of bitter melon with enhancing temperature and ultrasonic. The Gibbs free energy (<i>Δ</i><i>G</i>) increases with enhancing drying temperature and ultrasonic pretreatment. Specific energy consumption decreased with enhancing drying temperature and ultrasound pretreatment duration for both ripe and unripe bitter melon samples.</p>\u0000 </div>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1987547","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141246103","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":"Effects of Combining Microwave with Infrared Energy on the Drying Kinetics and Technofunctional Properties of Orange-Fleshed Sweet Potato","authors":"Daddy Kgonothi,&nbsp;Nwabisa N. Mehlomakulu,&nbsp;M. Naushad Emmambux","doi":"10.1155/2024/6336446","DOIUrl":"10.1155/2024/6336446","url":null,"abstract":"<div>\u0000 <p>The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and <i>β</i>-carotene retention of the dried orange-fleshed sweet potato flour (OFSP). Fresh OFSP slices were dried in an oven (40°C), MW (80 W), IR (250 W), MW-IR (80 W + 250 W), and freeze-drying (-45°C, 100 kPa) and milled into flour. Hot air at a constant temperature was applied to all thermal drying technologies (40°C, 4.5 m/s air velocity). The drying rate of the MW-IR drying method was the fastest (45 min), followed by MW (60 min), IR (120 min), and oven (180 min). The Page model was most suitable for the oven-drying method, the Lewis model for IR drying, and Henderson and Pabis for IR and Logarithmic for the MW-IR method. The pasting and thermal properties of the flours were not significantly (<i>p</i> &gt; 0.05) affected by the different drying methods. However, IR- and MW-IR-dried flours showed a higher final viscosity when compared to other drying methods. MW-IR drying methods, IR, and MW showed a higher water solubility index, while the oven and freeze-drying methods showed a lower solubility index. MW-IR drying methods showed a higher retention of <i>β-</i>carotene (85.06%). MW also showed a higher retention of <i>β</i>-carotene (80.46%), followed by IR (66.04%), while oven and freeze-drying methods showed a lower retention of <i>β</i>-carotene. High <i>β</i>-carotene retention in the produced flour is due to the faster drying method, and these flours can be used in food-to-food fortification to address vitamin A deficiency.</p>\u0000 </div>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6336446","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141101514","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":"Solid-State Fermentation of Ganoderma lucidum on the Soluble Sugar Metabolism of Three Summer–Autumn Black Tea Varieties","authors":"Yuqiao Dai,&nbsp;Yabing Liu,&nbsp;Yuanlin LI,&nbsp;Qin Li,&nbsp;Zhongying Liu,&nbsp;Tuo Zhang,&nbsp;Ting Yang,&nbsp;Shimao Fang,&nbsp;Beibei Zhang,&nbsp;Ke Pan","doi":"10.1155/2024/8856934","DOIUrl":"10.1155/2024/8856934","url":null,"abstract":"<div>\u0000 <p>Soluble sugar is one of the important characteristic metabolites contributing to the flavor quality of tea. However, little is known about the changes and metabolic pathways of sugar in summer–autumn black tea varieties during the solid-state fermentation of <i>Ganoderma lucidum</i>. Therefore, this study is aimed at investigating the effects of the solid-state fermentation of <i>Ganoderma lucidum</i> on soluble sugar metabolism in three summer–autumn black tea varieties. In this study, we combined targeted metabolomics technology, gas chromatography-mass spectrometry, and multivariate statistical analysis to reveal the metabolic rules of 13 different sugars in three varieties of summer–autumn black tea under the action of <i>Ganoderma lucidum</i>. Using multivariate statistical analysis, 8 common key sugar differential metabolites were selected from the three groups of samples: D-fructose, trehalose, lactose, maltose, D-galactose, glucose, L-rhamnose, and xylitol. The eight different sugars contributed to the quality difference between <i>Ganoderma lucidum</i> tea and black tea in this study. To better explore the patterns of sugar changes, the metabolic pathways of 13 different sugars were screened and analyzed. The result revealed that the solid-state fermentation of <i>Ganoderma lucidum</i> increased the sweet characteristics and decreased the bitter characteristics of the three summer–autumn black tea varieties. In addition, these results showed that the solid-state fermentation of <i>Ganoderma lucidum</i> could produce lactose in tea, reduce glucose and fructose contents, and increase xylitol content. The solid-state fermentation of <i>Ganoderma lucidum</i> can regulate soluble sugar metabolism in three summer–autumn black tea varieties, leading to an improvement in their quality. This study has potential practical significance for regulating the flavor quality of summer–autumn tea.</p>\u0000 </div>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/8856934","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141109618","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":"Utilizing Sweet Corn “Milk” Residue to Develop Fiber-Rich Pasta: Effects of Replacement Ratio and Transglutaminase Treatment on Pasta Quality","authors":"Thi Quynh Ngoc Nguyen,&nbsp;Phuong Hanh Nguyen,&nbsp;Minh Tam Vo,&nbsp;Van Viet Man Le","doi":"10.1155/2024/5853459","DOIUrl":"10.1155/2024/5853459","url":null,"abstract":"<div>\u0000 <p>The rising demand for fiber-rich food products has fuelled the exploration of innovative approaches to enhance their dietary fiber content. Although adding dietary fiber-rich materials into pasta formula can increase the dietary fiber content, this approach counters several technological problems as the cooking and textural properties of the resulting pastas are usually negatively affected. This study is aimed at utilizing sweet corn “milk” residue (SCMR), a food by-product, and transglutaminase to develop fiber-rich pasta. Durum wheat semolina was replaced by SCMR powder at the ratio of 0 (control), 5, 10, 15, and 20% to make SCMR-fortified pasta. The chemical compositions and cooking and textural properties of the fortified pasta were then quantified. As the replacement ratio increased, the dietary fiber content, total phenolic content (TPC), and antioxidant properties of pasta were considerably improved while the cooking and textural attributes were negatively impacted. At 20% SCMR fortification, the dietary fiber content and TPC of the pasta were increased by 3.2 and 1.2 times, respectively, while the cooking loss increased by 73% as compared to those of the control pasta. Meanwhile, the chewiness, cohesiveness, tensile strength, and elongation rate at break of the 20% SCMR-fortified pasta were reduced by 19%, 26%, 21%, and 65%, respectively, compared to those of the control pasta. To improve the cooking properties and the textural properties of the fortified pasta, transglutaminase was added to the pasta dough with 20% SCMR. The effect of transglutaminase was enzyme-dose dependent. The cooking and textural qualities of pasta were improved as enzyme concentration increased 0 to 0.75 U/g protein and declined as the enzyme concentration increased from 0.75 to 1.25 g/U protein. At the optimal concentration of transglutaminase (0.75 U/g protein), the cooking loss reduced by 16% while the chewiness, cohesiveness, tensile strength, and elongation rate increased by 18%, 11%, 31%, and 32% compared to those without transglutaminase. <i>Novelty Impact Statement</i>. This study focuses on developing the dietary fiber-enriched pasta using sweet corn “milk” residue and transglutaminase enzyme. The results showed that replacing 20% durum wheat semolina with SCMR powder significantly enhanced the dietary fiber and total phenolic content of the pasta but negatively affect the cooking and textural properties of the pasta. Adding transglutaminase at 0.75 U/g protein to the SCMR-semolina blended dough successfully restored the adverse effects of SCMR on the cooking and textural properties. This study showed that dietary fiber-enriched pasta with improved cooking and textural properties can be prepared using the combination of SCMR and transglutaminase.</p>\u0000 </div>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5853459","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141122402","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":"Cassava Starch-Based Multifunctional Coating Incorporated with Zinc Oxide Nanoparticle to Enhance the Shelf Life of Passion Fruit","authors":"Han Congying,&nbsp;Wang Meifang,&nbsp;Md. Nahidul Islam,&nbsp;Shi Cancan,&nbsp;Guo Shengli,&nbsp;Afsana Hossain,&nbsp;Cao Xiaohuang","doi":"10.1155/2024/3026836","DOIUrl":"10.1155/2024/3026836","url":null,"abstract":"<p>Passion fruits are susceptible to numerous postharvest challenges including weight loss, ethylene production, peel shrinkage, microbial growth, and pulp liquefaction. To mitigate these issues, yellow passion fruits were treated with hydroxypropyl cassava starch zinc oxide (HCS-ZnO) nanoparticles at varying concentrations. Fruits were stored at 10°C for 42 days, and the treated fruits underwent periodic assessments for weight loss, electrical conductivity, reducing sugar, total soluble solids (TSS), titratable acidity, and peel color. The results showed that a 0.8% HCS-ZnO nanoparticle coating could significantly reduce the weight loss of passion fruit during storage. However, compared to other treatments, a 0.2% HCS-ZnO nanoparticle coating demonstrated superior preservation of physicochemical properties, delayed discoloration, slowed ripening, maintained cell membrane integrity (electrical conductivity 1337 <i>μ</i>s/cm), and reduced nutrient loss (titrable acidity 3.35 g/100 mL, TSS 17.9%, reducing sugar 5.1 g/100 g) at 42 days of storage. This innovative approach holds promise for commercial application, offering a sustainable solution to mitigate postharvest losses of passion fruit. The study underscores the potential of HCS-ZnO nanoparticles as effective coatings to uphold fruit quality and extend shelf life, presenting compelling insights for future fruit preservation strategies.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140979511","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Development of Drying Methodology for Intact Whole Buffalo Liver, Its Characterization, Shelf Life, and Evaluation of Palatability as Pet Treat","authors":"T. S. Anand,&nbsp;Tanbir Ahmad,&nbsp;Devendra Kumar,&nbsp;I. Prince Devadason,&nbsp;S. K. Mendiratta,&nbsp;Akhilesh Kumar Verma,&nbsp;Ashim Kumar Biswas,&nbsp;Suman Talukder,&nbsp;Zunjar B. Dubal,&nbsp;Asit Das,&nbsp;Aditya D. Deshpande,&nbsp;T. S. Aruna,&nbsp;Yasotha Thirupathi,&nbsp;A. R. Sen","doi":"10.1155/2024/7842389","DOIUrl":"10.1155/2024/7842389","url":null,"abstract":"<p>Globally, large quantity of animal byproducts is generated from the slaughter of food animals, but there is lack of research articles related to drying of these byproducts and its use as pet food. Therefore, this study was conducted with the aim of utilization of intact whole buffalo liver by drying for pet treat, evaluating its shelf life and palatability. The intact liver surface was superficially sliced, and the surface was pierced. Thereafter, the livers were pretreated in 3% sugar and 4% salt solution (1 : 3 <i>w</i>/<i>v</i>) for 3 h followed by microwaving for 4 min and hot air drying at 60°C for 40 h (designated as T2L). The livers which were dried the same as T2L except surface piercing were referred as T1L, whereas the livers dried only using hot air oven were referred as control (CL). The moisture and protein contents of the dried CL and T2L were found to be 28.46% and 14.29% and 43.85% and 52.76%, respectively. Sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE) image of T2L revealed the presence of few low as well as high molecular weight protein bands which were absent in CL and T1L indicating a comparatively lower level of protein degradation in T2L. The shelf life of T1L and T2L samples based on microbiological and lipid oxidation analyses was found to be more than 60 days at 25 and 4°C. Palatability studies using dogs showed that all dried samples were highly palatable. Thus, it could be concluded that intact buffalo liver could be dried using surface slicing, with/without piercing followed by salt and sugar pretreatment, 4 min microwaving, and hot air drying at 60°C for 40 h. Future study should focus on the sensory properties such as aroma, texture, and flavor and sensory analysis of the dried liver by human.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140979826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality Analysis and Shelf-Life Prediction of Antarctic Krill (Euphausia superba) Sauce Based on Kinetic Model and Back Propagation Neural Network Model","authors":"Hai Chi,&nbsp;Yuanxing Zhang,&nbsp;Lukai Zhao,&nbsp;Na Lin,&nbsp;Wei Kang","doi":"10.1155/2024/4506851","DOIUrl":"10.1155/2024/4506851","url":null,"abstract":"<p>The study is aimed at determining how the quality of Antarctic krill (<i>Euphausia superba</i>) sauce (AkS) changed over time, including changes in color, moisture content, acid value (AV), peroxide value (POV), thiobarbituric acid reactive substance (TBARS), aerobic plate count, and sensory score. Quality variations and shelf life of AkS were estimated using kinetic model and back propagation (BP) neural network model. The results showed that sensory score, moisture content, and <i>a</i>∗ values of AkS declined as storage temperature increased at 4, 25, and 37°C. In addition, the <i>L</i>∗ values, <i>b</i>∗ values, AV, POV, and TBARS of AkS increased as storage duration increased, indicating that high storage temperature of the samples accelerated quality degradation. The primary reason for AkS degradation was the oxidation of proteins and lipids. The POV, TBARS, and total sensory evaluation rating exhibited a highly significant correlation, and therefore, POV and TBARS were selected as the indicators for the two models. The BP neural network outperformed the kinetic model in predicting quality changes over the whole storage period, with relative errors of less than 10%. In terms of shelf-life prediction, the BP neural network’s relative errors were 11.76% and 13.39% in POV and TBARS, respectively. POV and TBARS had experimental shelf lengths of 119 and 142 d, respectively. Compared with the kinetic model, the BP neural network model predicted the quality changes and shelf life of AkS with greater accuracy and stability. The findings offer fundamental insights and innovative concepts for the production of high-value Antarctic krill products, as well as the exploitation of Antarctic krill resources.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140993912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancing Quality Characteristics of Cold-Pressed Sesame Oil with Ethanolic Extract of Quince (Cydonia oblonga), alongside with Exploring the Interaction of Trans Fatty Acids with Key Proinflammatory Cytokines via Molecular Docking","authors":"Hamed Mirzaei,&nbsp;Khayyam Salehi,&nbsp;Ameneh Jafari,&nbsp;Reza Sharafati Chaleshtori","doi":"10.1155/2024/8874570","DOIUrl":"https://doi.org/10.1155/2024/8874570","url":null,"abstract":"<p>Currently, there is a growing trend of replacing synthetic antioxidants with natural alternatives to prevent the oxidation of edible oils. Herein, we assessed the phenolic compounds and antioxidant properties of ethanolic extracts that are obtained from <i>Cydonia oblonga</i> (SQ). Furthermore, we incorporated SQ at two different concentrations (1% and 2%) into cold-pressed sesame oil, storing it for 30 days under ambient conditions. We then assessed the peroxide value (PV), acid value (AV), oxidative stability using the Rancimat apparatus, and the fatty acid (FA) composition. Additionally, we performed the molecular docking analyses to explore the interaction between trans fatty acids (TFAs; C18:1 and C18:2) and key proinflammatory cytokines such as tumor necrosis factor-alpha (TNF-<i>α</i>), interleukin-6 (IL-6), and C-reactive protein (CRP). The total phenol, flavonoid content, and antioxidant activity of SQ were found to be 95.33 ± 5.03 mg GAE/g, 343.67 ± 16.44 mg QE/g, and 465.67 ± 5.51 mmol Fe²⁺/g, respectively. The presence of SQ exhibited a significant impact on reducing PV and AV when compared to the control group. Furthermore, the addition of SQ resulted in a significant increase in the induction period (IP) compared to the control. The predominant FAs in the samples were 18:2n-6, 18:1n-9, 16:0, and 18:0, respectively. The levels of TFAs in all samples at 30 days were higher than those at 0 day. TNF-<i>α</i> and IL-6 showed a higher binding affinity for the trans-C18:1 ligand, with a docking score of -6.81 and -5.82, respectively, compared to the trans-C18:2 ligand. In this context, SQ can be proposed as a natural antioxidant to enhance the oxidative stability of sesame oil. Additionally, the binding preferences and specific interactions of TFAs with these proinflammatory cytokines indicate their potential role in modulating inflammation.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141165065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Screening of Essential Oils for the Inhibition of Enterobacter ludwigii Isolated from Tomato Fruits","authors":"Mingcheng Wang,&nbsp;Daoqi Liu,&nbsp;Yuan Jin,&nbsp;Dahong Li,&nbsp;Zhu Qiao,&nbsp;Gailing Wang,&nbsp;Huili Xia,&nbsp;Linglong Xu,&nbsp;Enzhong Li","doi":"10.1155/2024/8852823","DOIUrl":"https://doi.org/10.1155/2024/8852823","url":null,"abstract":"<p>Tomato is perishable and requires preservation to extend its shelf life. In this study, we conducted selection processes to identify essential oils that can help to avoid spoilage and deterioration during tomato storage and extend the shelf life. Thereafter, we determined the phosphatase activity assay, potassium ion concentration, and electron microscopy to study the antibacterial mechanism of essential oil. We found that <i>Enterobacter ludwigii</i> W01 was the dominant spoilage bacterium in tomatoes with cracked and curled skin. We selected oregano essential oil from 12 essential oils (oregano essential oil, lemon essential oil, osmanthus essential oil, cypress wood essential oil, tea tree essential oil, licorice essential oil, Baili essential oil, white camphor essential oil, Shancang seed essential oil, rosemary essential oil, rose essential oil, and cinnamon essential oil) which could significantly inhibit the activity of <i>E. ludwigii</i> W01. However, the diameter of the inhibition zone for Wh, Te, Cy, Li, Rm, Le, and Os is 0 mm, the diameter of the inhibition zone for Ba, Sh, and Ro was less than 1.0 mm, whereas the diameter of the inhibition zone for Ci and Or was greater than 2.0 mm. The diameter of the suppression circle for Ci and Or was greater than 2.0 mm, while Ci was lesser than Or. Oregano essential oil can damage the cell wall of <i>E. ludwigii</i> W01, leading to the leakage of the alkaline phosphatase stored between the cell wall and the cell membrane which can increase the alkaline phosphatase activity in the bacterial solution. Meanwhile, the addition of oregano essential oil significantly altered the cellular morphology of <i>E. ludwigii</i> W01. Spraying the surface of fresh tomato fruits with 1 MIC (0.125%) of oregano essential oil prolonged the storage time to 15 days, without significant changes in its sensory attributes. Those results indicated that oregano essential oil was a potential preservative for tomatoes.</p>","PeriodicalId":15717,"journal":{"name":"Journal of Food Processing and Preservation","volume":"2024 1","pages":""},"PeriodicalIF":2.5,"publicationDate":"2024-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141164844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}