Journal of Food Processing and Preservation

Thu, 11/07/2019 - 03:18
The quality of vacuum packed sea bass fillets treated with nanoemulsions based on commercial oils (hazelnut oil, corn oil, canola oil, soybean oil, olive oil, and sunflower oil) at 2 ± 2°C was evaluated by sensory, chemical (thiobarbituric acid reactive substances, peroxide value, total volatile basic nitrogen, and free fatty acids), and microbiological (total psychrophilic bacteria, total...
Tue, 11/05/2019 - 03:19
In this paper, two varieties of potato (Ranger Russet and Van Gogh) with various slice size (9, 6, and 3 mm) were deep fried at various temperatures and time combinations (150, 170, and 190°C for 10, 20, and 30 min) and contents and kinetic parameters of acrylamide were investigated. Formation of acrylamide for both potato varieties followed zero‐order reaction models. As the frying temperature...
Fri, 11/01/2019 - 03:18
Fresh fruits and vegetables have higher moisture contents and deteriorate over a short period of time if not handled appropriately. Available storage technologies such as refrigeration and controlled atmospheres are expensive as these need continuous energy for system operation throughout the whole supply chain. So, the use of drying techniques is being encouraged as it reduces the postharvest...
Tue, 10/29/2019 - 03:18
The objective of this study was to evaluate the impact of ozone treatment on microbiological decontamination (intrinsic microflora and inoculated Listeria innocua) and some physicochemical characteristics and bioactive compounds of Cantaloupe melon juice, also during refrigerated storage. To determine adequate ozone exposure, the survival curve of L. innocua was previously assessed. A thermal...
Tue, 10/29/2019 - 03:18
In this study, it is aimed to investigate the potential effects of the use of quinoa as a carrier polymer in the production of edible film and the importance of essential oils (with lemon and sage oil) with highly important biological activity as supportive in this coating material. The rainbow trout fillets were wrapped with the edible film which were produced for this trial. The treatment...
Tue, 10/29/2019 - 03:18
Essential oils (EOs) are natural substances extracted from aromatic and medicinal plants (AMPs), important in food preservation. Several studies have shown that AMPs, as well as their EOs have antimicrobial (antibacterial and antifungal) activity. Indeed, our in vitro studies have shown that oregano and thyme EOs are effective against foodborne bacteria, isolated from fermented meat products and...
Wed, 10/23/2019 - 03:24
The mechanical properties of edible films upon variation of gelatin (G) and chitosan (C) concentration (G%/C%) were compared using constrained mixture and response surface methodology (RSM) and their antibacterial activities against P. aeruginosa, B. cereus, and L. monocytogenes by the addition of sodium nitrite and garlic essential oil (GEO) were analyzed. Both methods show that increasing...
Tue, 10/22/2019 - 03:22
This study investigates the optimal combination of clove, cinnamon, lavender, and myrtle essential oils (EOs) against Escherichia coli. After the GC/MS analyses, the antimicrobial activities of the four EOs were screened. Afterward, a statistical mixture design established the right EOs’ combination capable of protecting milk from E. coli. Results illustrated that the EOs were chemically...
Tue, 10/22/2019 - 03:22
Campylobacteriosis is the most commonly reported zoonosis in Ireland and European Union, posing a serious health burden with 9 million cases reported annually in the European Union. Chicken meat is recognized as a major source of human infections, with an estimated 20%–30% of cases of campylobacteriosis in the European Union attributed to the handling, preparation, and consumption of broilers....
Tue, 10/22/2019 - 03:22
The growth of molds represents a major problem during table olive fermentation. Molds are recognized as spoilage agents and may reduce the product safety for their ability to produce mycotoxins. Yeasts, instead, are usually found in table olive processing and are generally considered desirable microorganisms for their technological properties. In the present study, a model system to select anti‐...
Thu, 10/17/2019 - 03:22
Because of less explored flavor characteristics and extensive utilization of bovine bone marrow extract (BBME) in food industry, this study was designed to focus on its flavor generation via Maillard reaction using different heating temperatures. Response surface method (RSM) was used to optimize the reaction conditions for generation of meaty flavor. Optimal conditions (time, temperature, and pH...
Thu, 10/17/2019 - 03:22
Aflatoxin contamination is a serious food safety and economic concern for the agriculture and processing industry throughout the world. Aflatoxins are the most potent carcinogens; therefore, an early detection of aflatoxin‐producing fungi is essential for ensuring food safety. In the present work, a rapid and sensitive PCR method for the detection of potential aflatoxin‐producing molds in...
Thu, 10/17/2019 - 03:22
Masmin preparation is a traditional method that has been practiced for many years to preserve skipjack tuna (Katsuwonus pelamis) mainly in Lakshadweep. However, the method is not evaluated scientifically for its quality concerning nutrition and environmental contamination. Thus, in the present study tuna fillets from four stages of Masmin preparation, namely fresh, boiling, smoking, and sun‐...
Thu, 10/17/2019 - 03:22
The objective of this study was to evaluate a water‐soluble extract from sourdoughs fermented with the lactic acid bacteria (LAB) for antifungal reflect on loaf bread. The extracts produced by Lactobacillus plantarum CECT 749 and L. bulgaricus CECT 4005 were effective against strains of Fusarium spp., Penicillium spp., and Aspergillus spp., with minimum inhibitory concentration ranging from 1.6...
Thu, 10/17/2019 - 03:22
This work studied the ability of Bacillus subtilis and Bacillus natto to degrade zearalenone (ZEN) and analyzed the amounts of ZEN in cell residues. The effect of different processing conditions on the degradation capacity of the bacteria was then analyzed. Finally, B. subtilis and B. natto were applied to food. The results showed that at 48 hr, the degradation rates of the two taxa were 100% and...
Thu, 10/17/2019 - 03:22
This study aimed at determining mathematical correlations between total soluble solids (TSS) content, content of organic acids (OA), pH value (pH), and density (D) of apple juice and their electrical conductance and capacitance using the RCC equivalent model of food products (resistance and capacitance). Linear correlations were determined between total soluble solids content, organic acids...
Thu, 10/17/2019 - 03:22
The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water‐ice‐glazing treatment. Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water‐ice‐glazing...
Thu, 10/17/2019 - 03:22
Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid‐phase microextraction combined with GC‐MS and the nonvolatiles were characterized...
Thu, 10/17/2019 - 03:22
Effect of base trehalose solution on quality of prepared weever during repeated freeze‐thaw cycles has been studied. L* (lightness), b* (yellowness), expressible moisture and total volatile base nitrogen (TVBN) of weever sample dipped in base trehalose solution reduced comparing with the control (without treatment), while pH, a* (redness), shear force, moisture content of treated samples...
Wed, 10/16/2019 - 03:22
Chilled mutton is favored in the Chinese market for its rich nutrition and delicious taste. However, storage temperature can be higher than 4°C to reduce energy and transportation costs, which makes chilled mutton vulnerable to decomposition by microorganisms causing a high attrition rate of chilled mutton. The physical property method is a general widely applicable method to evaluate meat...
Sat, 10/12/2019 - 03:21
This study dealt about the volatile profile of Brassica rapa subsp. pekinensis (BRARP) using gas chromatography‐mass spectrometry (GC‐MS) and computer‐based molecular docking method. Its antimicrobial effect was also evaluated to determine the bioactive potential of BRARP (1.5% and 2% w/v) extract on the shelf life of beef for 16 days of refrigeration storage. The Caenorhabditis elegans was used...
Fri, 10/11/2019 - 03:21
An efficient high‐speed shear homogenization extraction (HSHE) technique was employed for extracting stevioside (STV) and rebaudioside A (RA) from Stevia rebaudiana (Bertoni) leaves. The HSHE extraction procedure was optimized and compared with other conventional extraction techniques. HSHE showed a better extraction efficiency than solvent extraction (SE), ultrasound‐assisted extraction (UAE),...
Fri, 10/04/2019 - 03:21
Inhibitory activity of caraway and juniper essential oils was tested against two aflatoxigenic strains (Aspergillus flavus—four isolates and Aspergillus parasiticus—one isolate) using the method of agar plates. A. flavus IKBT and A. flavus IKB isolated from corn flour, A. flavus IKT isolated from peanuts, and A. flavus IKK isolated from flint corn. A. parasiticus CBS 260.67 was obtained from the...
Fri, 10/04/2019 - 03:21
The study investigated the effects of chitosan (CS) combined with essential oils (EOs) in controlling the fungal contamination in peanut kernels. The antifungal activities of CS and EOs were evaluated against Aspergillus flavus and Penicillium citrinum. CS (2%, w/v in 1% v/v acetic acid) packaging films were formulated by incorporating different EOs (4%) separately, that is, thyme (TEOs),...
Fri, 10/04/2019 - 03:21
Starch is a very common carbohydrate. Along with its use in the pharmaceutical, textile, and paper industries, starch is widely used in the food industry as well, but native starch has limited use due to its certain properties such as retrogradation, problems related to gelatinization, instability at high temperatures, and acidic conditions. Various modification procedures are used to improve the...
Wed, 10/02/2019 - 03:22
The present study investigated the effect of three selected phenolics, gallic acid (GA), tannic acid (TA), and quercetin (Q), on heated egg white proteins. Results revealed that mixing phenolics with egg white before heat treatment at different temperatures (56°C–89°C) for 3, 10, and 20 min, leads to a limitation on the formation of aggregates and a weak loss of solubility as compared to egg...
Wed, 10/02/2019 - 03:22
In Turkey, legislation reduced the salt content in fresh cheeses from 10% to 6.5% in dry matter (DM). This study investigated the effect of salt reduction on the fate of acid‐ and salt‐adapted Escherichia coli O157:H7 and Listeria monocytogenes, as well as the textural quality of recombined nonfat cheese. The cheese was manufactured using milk protein concentrate (85% protein) and skim milk...
Wed, 10/02/2019 - 03:22
Packaging is an intermediary product between producers and consumers. The most important role of packaging is to ensure the highest quality and safety of packaged products and to extend their shelf life. Given that microbiological contamination is a problem for manufacturers and consumers due to the fact that it reduces the quality of packaged products and poses a health risk, this work describes...
Wed, 10/02/2019 - 03:22
Honey, pineapple, chilli pepper, and onion extracts were investigated for their ability to inhibit enzymatic browning in sweet potatoes. Honey had the highest inhibition (41.39%–48.0%), comparable with l‐ascorbic acid. Heated onion extract increased polyphenol oxidase (PPO) inhibition by 2.5‐fold when 4‐methylcatechol was used as substrate. However, percentage inhibition decreased drastically (7....
Wed, 10/02/2019 - 03:22
Chemical stability is critical for maintaining the shelf life of foods, and strategies for controlling chemical deterioration should be investigated. This project evaluated the effects of iron and ultraviolet (UV) light on chemical stability using rebaudioside A degradation as a model reaction. Iron, citrate, and UV light exposure negatively affected the storage stability of rebaudioside A....
Mon, 09/23/2019 - 03:17
Pre‐packed rutab date fruit in polypropylene containers were exposed to long‐term freezing and two‐sided UV‐C radiation. During 42 days shelf life, the microbial load of long‐term frozen samples which were UV radiated, was 2.4–2.6 compared to 3.1 log CFU/g of control. This treatment combination also slowed down the rate of surface browning and flesh darkening as the basic quality attribute of...
Mon, 09/23/2019 - 03:16
In this work, corn porous starch was used as a food grade polymer to microencapsulate essential oil (EO), the effects of temperature on adsorption of EO were investigated, and adsorption kinetics curves were plotted. Using this approach, the sustained‐release antibacterial effects of porous starch microcapsules containing EOs (PSM‐EOs) against Penicillium roqueforti and Aspergillus niger were...
Mon, 09/23/2019 - 03:16
The productiveness of ultrasound (US) is affected by its frequency, power, and time, which has been reported to be very effective during food treatment when combined with other techniques of treatments. The study was aimed to evaluate the effect of mono‐frequency (MFU), simultaneous dual‐frequency (SDFU), and simultaneous tri‐frequency US (STFU) at treatment times of 5–25 min on microbial...
Mon, 09/23/2019 - 03:16
This study was carried out to observe the changes causes by irradiation doses (0, 1.5, and 3 kGy) on oxidation stability, amino acids, and fatty acids in chicken meat incorporated with or without moringa leaf powder (MLP) during refrigerator storage of 14 days under aerobic and vacuum packaging. The results revealed that Thiobarbituric acid reactive substances (2.10 ± 0.02 MDA/kg) and Peroxide...
Mon, 09/23/2019 - 03:16
Bacillus subtilis shows high contamination and antibiotic resistance in the food industry due to their biofilm‐forming capacity. This study aimed to search a biopreservative to inhibit the biofilm formation of B. subtilis. The effect of garlic extracts, nisin, ε‐polylysine, and citric acid on bacterial growth, cell surface hydrophobicity, and cell morphology were observed to provide insight into...
Sun, 09/08/2019 - 14:39
Ishizuchi‐kurocha is a postfermented tea produced in Saijo, Ehime, Japan. Harvested tea leaves are fermented aerobically by fungi. Subsequently, the tea leaves are fermented anaerobically by lactic acid bacteria. In the current study, fermentation‐related lactic acid bacteria were examined during the processing of Ishizuchi‐kurocha obtained from three producers over a period of 3 years....
Fri, 08/23/2019 - 09:19
The profile of volatile compounds in huangjiu was elucidated by comprehensive two‐dimensional gas chromatography coupled with time‐of‐flight mass spectrometry. The column combination was optimized and good separation and ordered chromatograms were achieved. An extracted ion trace method was established for the orderly separated categories to improve the identification accuracy. A total of 267...
Tue, 08/20/2019 - 07:08
Although pesticides are widely used for preventing foods from pests, there are some legal regulations about pesticide residues in foods because of their negative impact on human health. Organochlorine pesticide residues in pasteurized and UHT milk samples were determined by QuEChERS sample preparation method followed by GC/MS. Despite they are prohibited, varying levels of heptachlor (up to 65.42...
Thu, 08/15/2019 - 15:43
In the current study, some physicochemical, mechanical, thermal, structural, and antibacterial properties of hydroxypropyl methyl cellulose–whey protein concentrate (HPMC–WPC) film loaded with chitosan nanoparticles (CNPs) are scrutinized. Initially, the optimal ratio of HPMC:WPC (70:30) was screened, then CNPs loaded into the HPMC:WPC blend film at the levels of 1%–5%. Well compatibility of the...
Thu, 08/15/2019 - 15:18
Three types of main pigments, lycopene, Lutein, and β‐carotene were extracted from tomato and analyzed by chromatography‐tandem mass spectrometry (UPLC‐MS). The inhibitory effects of the three types of pigments on the formation of advanced glycation end‐products (AGEs) in a heated model system at 65°C were then studied by determining glyoxal, N ε‐(carboxymethyl)lysine (CML), pentosidine, and...
Wed, 08/14/2019 - 14:59
ε‐poly‐L‐lysine (ε‐PL) is a cationic polypeptide. As a natural antibacterial peptide, it has attracted much attention in the food, biomedical, and chemical industries because of its wide antibacterial spectrum and safety. Use of ε‐PL in the food industry is common, due to its biological activity and functional properties. This paper focuses on the physiochemical properties, safety, antibacterial...
Tue, 08/13/2019 - 08:26
This study evaluated the inactivation effect of the ultrasonic treatment combined with acidic electrolyzed water (AEW) on Bacillus cereus. Ultrasound treatment for 10 min induced 0.69 log CFU/ml reduction of B. cereus in sterile saline, while AEW treatment resulted in 1.05 log CFU/ml for the same time. Simultaneous ultrasound and AEW treatment reduced 1.98 log CFU/mL which had synergistic effect...
Wed, 08/07/2019 - 05:34
Analysis of the influence of osmotic dehydration on reduction of selected microorganisms inoculated on dehydrating chicken meat, as a mean of assessing the microbiological safety of osmotic dehydration process, is conducted. Chicken meat cubes were inoculated with Esherichia coli, Listeria monocytogenes, and Salmonella spp. and subjected to the osmotic dehydration process with varied parameters...
Mon, 08/05/2019 - 05:33
This study presented both the empirical and artificial neural network (ANN) approaches to estimate the moisture content of Mentha spicata. Two different types of drying methods (in shade and in oven (35 and 50°C)) were used to investigate the drying kinetics of the Mentha spicata samples. The effects of drying methods on effective diffusion coefficient, moisture ratio (MR), drying rate, and...
Thu, 08/01/2019 - 13:59
In this study, ethanol was used as a polar solvent to extract hazelnut oil, with ultrasound aid in the first 15 min of extraction. A Box–Behnken design was used for optimization in term of ultrasound amplitude (30%, 60%, and 90%), extraction temperature (28, 38, and 48°C), and extraction time (30, 60, and 90 min). All three factors showed positive effects on the oil extraction. The results showed...
Wed, 07/31/2019 - 13:24
The sale of raw milk from vending machines is allowed in several European Countries. Since unpasteurized milk could harbor foodborne pathogens, the boiling treatment is highly recommended before consumption. In this study, the effect of storage temperatures, generally recorded in domestic refrigerators, as well as the effect of domestic boiling and industrial microwaving on the microbiological,...
Tue, 07/23/2019 - 13:54
Yellowfin tuna is one of the favorite aquatic foods and possesses high economic value due to its unique pleasant flavor and good nutrition quality. Volatile and nonvolatile compounds that affect the flavor quality of tuna fish during canning process were investigated. The volatiles were analyzed by headspace solid‐phase microextraction combined with GC‐MS and the nonvolatiles were characterized...
Tue, 07/23/2019 - 13:05
Masmin preparation is a traditional method that has been practiced for many years to preserve skipjack tuna (Katsuwonus pelamis) mainly in Lakshadweep. However, the method is not evaluated scientifically for its quality concerning nutrition and environmental contamination. Thus, in the present study tuna fillets from four stages of Masmin preparation, namely fresh, boiling, smoking, and sun‐...
Tue, 07/23/2019 - 07:08
This work studied the ability of Bacillus subtilis and Bacillus natto to degrade zearalenone (ZEN) and analyzed the amounts of ZEN in cell residues. The effect of different processing conditions on the degradation capacity of the bacteria was then analyzed. Finally, B. subtilis and B. natto were applied to food. The results showed that at 48 hr, the degradation rates of the two taxa were 100% and...
Sun, 07/21/2019 - 11:34
Aflatoxin contamination is a serious food safety and economic concern for the agriculture and processing industry throughout the world. Aflatoxins are the most potent carcinogens; therefore, an early detection of aflatoxin‐producing fungi is essential for ensuring food safety. In the present work, a rapid and sensitive PCR method for the detection of potential aflatoxin‐producing molds in...

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