Innovative Food Science & Emerging Technologies最新文献

Ohmic heating inactivation of Alicyclobacillus acidoterrestris spores in apple and cranberry juice

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-31 DOI: 10.1016/j.ifset.2025.104010

Shyam K. Singh , Ömer Faruk Çokgezme , Mohamed Medhat Ali , Ahmed E. Yousef , V.M. Balasubramaniam , Sudhir Sastry

{"title":"Ohmic heating inactivation of Alicyclobacillus acidoterrestris spores in apple and cranberry juice","authors":"Shyam K. Singh , Ömer Faruk Çokgezme , Mohamed Medhat Ali , Ahmed E. Yousef , V.M. Balasubramaniam , Sudhir Sastry","doi":"10.1016/j.ifset.2025.104010","DOIUrl":"10.1016/j.ifset.2025.104010","url":null,"abstract":"<div><div>This work explored the use of ohmic heating (OH) for inactivating <em>Alicyclobacillus acidoterrestris</em> spores in apple and cranberry juices in comparison to conventional heating (CH). Experiments were conducted at different field strengths (30, 40, 50 V/cm) and end-point temperatures of 90 °C, 100 °C, 110 °C, with CH trials designed to match OH's heating rates. The spore inactivation kinetics were determined at 100 °C, and modeled using log-linear, Weibull, modified Gompertz, and empirical sigmoid models. OH, consistently achieved faster and more complete spore inactivation compared to CH, particularly at 110 °C, where OH reduced viable spores below the detection limit (100 CFU/ml) from an initial spore population in the range of 10<sup>7</sup>–10<sup>8</sup> CFU/ml, even at the lowest field strength tested. A key finding was that regardless of whether the mode of heating is OH or CH, spore inactivation was influenced not only by temperature but also by the rate at which the target temperature is reached—highlighting the importance of heating rate. In addition, the synergy between electric field strength and temperature resulted in further acceleration of lethality. Our work showed that accelerated inactivation may be obtained without a holding period, especially when high field strengths and temperatures are used simultaneously to achieve a final set point, suggesting that <em>A. acidoterrestris</em> may be controlled using this approach, with potential improvements in juice quality.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104010"},"PeriodicalIF":6.3,"publicationDate":"2025-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143768233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-29 DOI: 10.1016/j.ifset.2025.104014

Andrea Carolina Gaviria-Lozano , Adriana María Castro , Luis Eduardo Díaz , Maria Ximena Quintanilla-Carvajal , Fabian Leonardo Moreno

{"title":"Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying","authors":"Andrea Carolina Gaviria-Lozano , Adriana María Castro , Luis Eduardo Díaz , Maria Ximena Quintanilla-Carvajal , Fabian Leonardo Moreno","doi":"10.1016/j.ifset.2025.104014","DOIUrl":"10.1016/j.ifset.2025.104014","url":null,"abstract":"<div><div>Tomato <em>(Solanum lycopersicum)</em> is a globally important vegetable with high nutritional value but a short shelf life. This study evaluated three RW hybrid drying technologies—infrared-assisted (RW + IR), vacuum-assisted (RW + V), and forced air-assisted (RW + FA)—for drying whole tomato puree. The effect of the distance of infrared lamps, vacuum pressures and air temperature on drying rate, energy consumption, physicochemical properties, lycopene content and bioaccessibility were assessed. RW demonstrated advantages only in color preservation, showing the least ΔE. RW + V best preserved lycopene content and had the lowest hygroscopicity of all the evaluated technologies. RW + HA did not show significant improvements over RW. Meanwhile, RW + IR reduced drying time by 12.5–68.8 %, increased drying rates by up to 220.3 %, and improved energy efficiency by 41.9 % compared to RW. Additionally, compared with all the hybrid technologies, RW + IR exhibited the lowest water activity (0.17) and maintained the greatest total polyphenol content, antioxidant activity/capacity, and lycopene bioaccessibility (34.1 %). The desirability model confirmed that RW + IR offers the best drying advantage over RW, with 80 °C and 15 cm being the ideal drying conditions. These results suggest that RW hybrid drying technologies, particularly RW + IR, can enhance tomato powder production while improving both quality and shelf life.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104014"},"PeriodicalIF":6.3,"publicationDate":"2025-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-28 DOI: 10.1016/j.ifset.2025.104015

Xixin Qian , Songyi Lin , Shuang Li , Shuo Wang , Chenqi Li , Dong Chen , Na Sun

{"title":"Microwave heating as a promising alternative to traditional two-stage heating in the production of sodium-reduced shrimp surimi","authors":"Xixin Qian , Songyi Lin , Shuang Li , Shuo Wang , Chenqi Li , Dong Chen , Na Sun","doi":"10.1016/j.ifset.2025.104015","DOIUrl":"10.1016/j.ifset.2025.104015","url":null,"abstract":"<div><div>This study aimed to enhance the production of sodium-reduced shrimp surimi by employing microwave heating as an alternative to conventional water bath heating, with the objective of creating a product that is both nutritious and palatable. Compared to the two-stage water bath heating method, microwave heating significantly enhanced the gel strength, and water retention capacity of shrimp surimi (<em>P</em> < 0.05). Protein conformation analysis revealed an increase in β-sheet structures and disulfide bonds due to microwave heating, which contributed to a homogeneous and compact structure that facilitates efficient water movement. In addition, this study examined the taste characteristics and key taste compounds. The results indicated that under microwave heating conditions of 7.5 W/g, a variety of taste components particularly umami nucleotides and sweet amino acids can be retained more effectively. This retention contributes to the enhancement of both umami and saltiness in shrimp surimi. Furthermore, an analysis was conducted on the correlation and degree of contribution between taste compounds and taste intensity. In conclusion, microwave treatment presents a promising physical modification technique for significantly improving the gel quality of sodium-reduced shrimp surimi.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104015"},"PeriodicalIF":6.3,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143759010","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-28 DOI: 10.1016/j.ifset.2025.104013

S. Aprile, N. Baldino, O. Mileti, F.R. Lupi, D. Gabriele

{"title":"Cricket isolates as ingredients to design protein foods: Functional, structural and interfacial properties","authors":"S. Aprile, N. Baldino, O. Mileti, F.R. Lupi, D. Gabriele","doi":"10.1016/j.ifset.2025.104013","DOIUrl":"10.1016/j.ifset.2025.104013","url":null,"abstract":"<div><div>The ever-increasing world population has led to an increased demand for protein-rich food. This promoted continuous research on new types of suitable proteins with good amino acid profiles. This work evaluated the functional and interfacial properties of a commercial cricket (Acheta Domesticus) protein flour (69.4 %w/w of proteins). The raw meal was defatted with supercritical CO<sub>2</sub> and hexane extraction. Both methods proved to be effective, with a similar extraction yield (close to 80 %). Protein solutions were prepared by solubilizing either the raw or the defatted meal in bi-distilled water and they were used to evaluate the isoelectric point (ranging between pH 4 and 4.4), solubility (the highest value, i.e., 80 % was observed close to pH 11) and interfacial properties. Using the pendant drop method, interfacial tension was evaluated at the air/water and water/oil interface. The measurements at both interfaces showed a significant decrease in tension values, due to the protein adsorption. The adsorption isotherms at both interfaces exhibited a typical sigmoidal trend with values close to those of typical animal proteins. Finally, the foaming (FC) and emulsifying capacities (EC) were measured obtaining, at 10 % w/w of protein content, results interesting for potential practical uses.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104013"},"PeriodicalIF":6.3,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143739021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultrasonication enhances the performance of apple pomace and lemon albedo blends in 3D printed snacks

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-25 DOI: 10.1016/j.ifset.2025.104011

Serena Carpentieri , Joanna Harasym , Giovanna Ferrari

{"title":"Ultrasonication enhances the performance of apple pomace and lemon albedo blends in 3D printed snacks","authors":"Serena Carpentieri , Joanna Harasym , Giovanna Ferrari","doi":"10.1016/j.ifset.2025.104011","DOIUrl":"10.1016/j.ifset.2025.104011","url":null,"abstract":"<div><div>Using natural sources to create high-value products can meet the growing consumers demand for eco-friendly foods. Exploring 3D printed foods and their role as nutraceutical carriers may lead to customized nutrition and develop “green” products tailored to specific dietary needs. This study aimed at developing 3D printed snacks based on the combined use of apple pomace (AP, 95–85 %) and lemon albedo (LA, 5–15 %) flours pretreated with Ultrasound (US). The effects of US on the techno-functional properties of the individual flours, the binary blends as well as the final product were assessed in terms of color, hydration capacity, texture and rheological properties, spectral characteristics (FTIR), total phenolic content and antioxidant activity. In vitro studies were also carried out to evaluate the release of phenolic compounds during gastrointestinal digestion.</div><div>The application of US showed the potential to increase the extraction yield of bioactive compounds (up to 40 %) from the formulated mixtures. US pretreatment also induced significant improvements in the techno-functional properties, elastic and viscous moduli, printability, extrusion force and superficial smoothness of the mixtures. Higher amounts of LA flour led to increased lightness, and phenolic content, detected especially when added to the formulation with percentage up to 10 % (<em>w</em>/w). After microwave drying, utilized to stabilize 3D printed snacks, bioactive compounds and antioxidant activity were well retained.</div><div>These promising results demonstrated the potential to create 3D printed snacks with improved printability, functional properties, and potential health benefits using affordable and natural ingredients.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104011"},"PeriodicalIF":6.3,"publicationDate":"2025-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143739020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-21 DOI: 10.1016/j.ifset.2025.104007

Erdal Ağçam, Burcu Dündar Kirit, Asiye Akyildiz

{"title":"Thermosonication as pretreatment for improving drying kinetics of black grape: An optimization study","authors":"Erdal Ağçam, Burcu Dündar Kirit, Asiye Akyildiz","doi":"10.1016/j.ifset.2025.104007","DOIUrl":"10.1016/j.ifset.2025.104007","url":null,"abstract":"<div><div>In the present study, the thermosonication pre-treatment conditions were optimized using response surface methodology to improve the drying kinetics of the black grapes. The drying performance outputs of the optimum thermosonication conditions and potash solution were also compared for the first time. The quadratic model is the best mathematical model to predict the effect of thermosonication conditions on the drying rate, total monomeric anthocyanin-(TMAC), and total phenolic-(TPC) contents of the grape samples. Based on the goals and limitations of the studied variables (ultrasound energy density-UED, temperature, TPC, TMAC, and drying rate), the optimum thermosonication conditions were calculated as 743.1 J/g UED and 16.6 °C. The validation study findings indicated that the mathematical model of drying rate, TMAC, and TPC can be used in the prediction due to low relative error values (5.6–7.0 %). The optimum ultrasound pre-treatment reduced 32 % the drying time compared to the untreated samples. The water diffusion coefficient-(<em>D</em><sub><em>eff</em></sub>) was calculated as 0.589 × 10<sup>−10</sup>, 0.891 × 10<sup>−10</sup>, and 1.404 × 10<sup>−10</sup> m<sup>2</sup>/s for the untreated, pre-treated with the optimum ultrasound conditions and potash solution, respectively. These results highlighted that thermosonication can reduce drying time of grapes, operational cost, and environmental pollution, which reveals the potential application of ultrasound technology instead of the chemical potash treatment.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104007"},"PeriodicalIF":6.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Improvement of the functional properties of albumen exposed to different durations and intensities of magnetic field application

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-21 DOI: 10.1016/j.ifset.2025.104006

Ayşin Kahraman Avcı , Gökhan Akarca , Ayşe Janseli Denizkara , Azize Atik

{"title":"Improvement of the functional properties of albumen exposed to different durations and intensities of magnetic field application","authors":"Ayşin Kahraman Avcı , Gökhan Akarca , Ayşe Janseli Denizkara , Azize Atik","doi":"10.1016/j.ifset.2025.104006","DOIUrl":"10.1016/j.ifset.2025.104006","url":null,"abstract":"<div><div>This study aimed to assess the efficacy of magnetic field application, a sustainable technology with minimal negative biological and no toxic effects, in ensuring the microbiological safety of chicken egg albumen. Additionally, it contested to evaluate the physicochemical effects of the applied magnetic field on albumen and to compare these effects with those of pasteurization, the current industry standard. A magnetic field of 240 mT was applied to the albumen for two different durations (30–60 min at 25 °C). The physicochemical and microbiological characteristics of the samples treated with the magnetic field were compared to those of raw and industrially pasteurized samples throughout a 21-day storage period at 4 °C. The application of the magnetic field enhanced foam capacity and stability. The highest foam capacity reached 1245 % on the seventh day of storage, whereas the highest level of foam stability was 83 % on the initial day of storage in samples subjected to a 30-min magnetic field application. The application of the magnetic field was observed to be effective on the microbiological results of the samples. At the end of the 21-day storage period, 60-min magnetic field application resulted in a decrease of 0.52 log cfu/g in total coliform bacteria count compared to raw samples. The treatment with magnetic fields demonstrated a significant reduction in the microbial load of the samples, alongside an enhancement in the functional properties of albumen. The study's results indicate that magnetic fields can be utilised in the commercial pasteurization of liquid eggs; nevertheless, the system requires further development as a continuous process, and investigations into product yield and industrial applicability must be undertaken.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104006"},"PeriodicalIF":6.3,"publicationDate":"2025-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680376","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-20 DOI: 10.1016/j.ifset.2025.104009

Rui Li , Li Liu , Dingting Zhou , Mengge Li , Xiaoxi Kou , Shaojin Wang

{"title":"Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments","authors":"Rui Li , Li Liu , Dingting Zhou , Mengge Li , Xiaoxi Kou , Shaojin Wang","doi":"10.1016/j.ifset.2025.104009","DOIUrl":"10.1016/j.ifset.2025.104009","url":null,"abstract":"<div><div>In addition to heat treatment, the types and quantities of additives also affect the quality of minced meat evaluated by its moisture content and migration dynamics. After combined radio frequency (RF) and water bath (WB) heating, about 10 mm of exuded water accumulated on the upper surface of the minced chicken breast (MCB) due to 2.0 % sodium chloride added, resulting in a cooking loss rate exceeding 15 %, and its gel properties did not meet consumers' quality requirements. Therefore, this study investigated the effects of different types and quantities of additives on the moisture variation and edible quality of low - salt (0.5 % NaCl) MCB after combined RF and WB heating. The results showed that with the addition of appropriate amounts of yeast extract and corn starch, the water-holding capacity (WHC) of MCB were improved, and the cooking loss rates of the samples met consumer demands. Under the conditions of 0.5 % NaCl+1.0 % yeast extract and 0.5 % NaCl+4.0 % corn starch, the WHC of the samples were not significantly different from those of the 2.0 % NaCl group (<em>P</em> > 0.05). Also, these treatments addressed the issues of darkened surface brightness and raised hardness in high-salt (2.0 % NaCl) samples due to prolonged heating. This study demonstrated that the utilization of 0.5 % NaCl+1.0 % yeast extract or 0.5 % NaCl+4.0 % corn starch not only reduced the quantity of salt employed but also maintained the quality of MCB. This provides a theoretical basis for the wider application of combined RF and WB heating in chicken meat products.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104009"},"PeriodicalIF":6.3,"publicationDate":"2025-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-18 DOI: 10.1016/j.ifset.2025.104008

Mustafa Ahmed , Harshita Ranjan , Swarup Roy

{"title":"Pulsed electric fields for sustainable meat, poultry, and fish processing: Recent advances, prospects, and industry challenges","authors":"Mustafa Ahmed , Harshita Ranjan , Swarup Roy","doi":"10.1016/j.ifset.2025.104008","DOIUrl":"10.1016/j.ifset.2025.104008","url":null,"abstract":"<div><div>The demand for meat, poultry, and seafood products has been growing steadily. These highly perishable food items' spoilage and waste utilization have become a key concern. Effective processing methods are required to extend their shelf-life and mitigate the risks associated with these products. Processing meat, poultry, and seafood needs a transformative shift as traditional thermal technologies, while effective, often result in undesired changes to microstructure, nutrient content, and overall product quality. In this context, the pulsed electric field (PEF) is a highly prospective non-thermal technology that uses short pulses of electric fields to treat a diverse range of food products while reducing energy consumption and minimizing environmental impact. This review is a comprehensive approach to understanding current knowledge and the most recent developments and prospects of meat, poultry, and seafood processing by PEF. It could be used as a valuable strategy for tenderization, microbial inactivation, recovery of compounds from by-products, accelerated diffusion, preservation, and food safety of these products. It also provides insight into sustainability, a comparison with alternative non-thermal technologies, and the limitations concerning the industry's present requirements. This review offers guidance for future studies in this field and other challenges that must be addressed.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104008"},"PeriodicalIF":6.3,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680375","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of alternating current electric fields on the preservation of fresh-cut Chinese cabbage and spinach

IF 6.3 1区农林科学

Innovative Food Science & Emerging Technologies Pub Date : 2025-03-15 DOI: 10.1016/j.ifset.2025.104005

Wenjing Xiong , Jia Meng , Yuxin Zhang , Guozhi Fan , Cheng Pan , Canduo Shen , Yifei Long

{"title":"Effect of alternating current electric fields on the preservation of fresh-cut Chinese cabbage and spinach","authors":"Wenjing Xiong , Jia Meng , Yuxin Zhang , Guozhi Fan , Cheng Pan , Canduo Shen , Yifei Long","doi":"10.1016/j.ifset.2025.104005","DOIUrl":"10.1016/j.ifset.2025.104005","url":null,"abstract":"<div><div>As the increasing demand for food safety, it is crucial to find a safer and more effective method to replace traditional preservation of fruits and vegetables. Electric field preservation, as a novel preservation technology, not only prevents contamination of fresh vegetables, but also mitigates adverse effects on human health. In this paper, comparing conventional refrigeration as a benchmark, the impact of an alternating current electric field (ACEF) on the storage quality of fresh-cut Chinese cabbage and spinach was investigated. The differences in preservation effectiveness were determined by analyzing the changes of quality indicators, nutrients and four microbial indicators (Total Microbiological Numbers, <em>E. coli</em>, Molds, <em>S. aureus</em>) within 30 days at a storage temperature of 4 °C. The spoilage rates of two fresh-cut vegetables with ACEF were lower compared with those without ACEF, reduced by 30 % and 25 %, respectively. In addition, the weight loss rate of the Chinese cabbage and spinach with ACEF was reduced by 0.10 % and 0.40 %, respectively. Between the two groups, the soluble solids content (SSC) of the Chinese cabbage with ACEF was about 4.93 % higher than without ACEF. On the contrary the SSC of the spinach with ACEF was consistently lower than without ACEF. Meanwhile, vitamin C content of the Chinese cabbage and spinach with ACEF was 4.58 % and 3.95 % higher than that without ACEF, respectively. Moreover, ACEF treatment inhibited microbial growth, resulting in lower levels of total microbiological numbers (9.19 %, 8.96 %), <em>E. coli</em> (12.72 %, 7.55 %), molds (7.88 %, 17.28 %), and <em>S. aureus</em> (10.16 %, 11.50 %) in the Chinese cabbage and spinach compared with those without ACEF treatment. All these results indicated that ACEF could represent an interesting preservation technique, which maintains the freshness of fresh-cut vegetables for a longer period of time.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"102 ","pages":"Article 104005"},"PeriodicalIF":6.3,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143680504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0