Journal of Food Processing and Preservation

Fri, 01/22/2021 - 22:09
Aflatoxins are natural mycotoxins that mainly occur in areas with humid climates. One of the methods for successful elimination of aflatoxins is gamma radiation treatment. In this paper, gamma radiation's influence on the content of aflatoxins in hemp flour and microbiological properties (total number of microorganisms, molds, and potentially pathogenic bacteria) and nutritional values ​​were...
Fri, 01/22/2021 - 22:09
Mature kiwi after minimal processing were treated with 0.5–2.0 kGy gamma irradiation to monitor changes in quality parameters under refrigerated conditions (3 ± 1°C, RH 85%) for 16 days. The results revealed that treatment of 2.0 kGy proved helpful in delaying onset of surface browning, reducing the polyphenol oxidase activity and preserving the original color of samples till 16 days. Dose...
Thu, 01/21/2021 - 22:07
A novel antimicrobial food package material was designed by immobilization of medicinal plant Acalypha indica leaf extract on the PCL nanofibrous mats which prevent the food materials from microbial contamination. The morphology of prepared mats was characterized by SEM images. The loading of plant extract onto the PCL nanofibrous mats was confirmed by XRD spectrum. The porosity percentage of the...
Wed, 01/20/2021 - 22:08
The current study was aimed to extract and purify the cell walls of cereal industrial by‐products, that is, maize, wheat, and barley bran, followed by their nutritional and biochemical properties. For the purpose, three varieties of wheat and barley were procured from Ayub Agriculture Research Institute, Faisalabad, Pakistan. Cell walls from industrial by‐products were isolated and purified...
Wed, 01/20/2021 - 22:08
The nonmeat ingredients (NMI) used in the manufacturing of traditional dry‐cured sausages (DCS) are red pepper paste, garlic paste, salt, and water. The aim of this study was to evaluate the quality of NMI and pig natural casings, concerning physicochemical and microbiological parameters. The NMI used in the two manufacturing units (A and B) were characterized and the microbiological control of...
Wed, 01/20/2021 - 22:08
Toxic biogenic amines (BAs), especially histamine, in food is a major safety issue. Two autochthonous Lactobacillus plantarum strains were inoculated as starters to reduce BAs in Yucha, a kind of spontaneously fermented fish in China. Taxonomic analysis demonstrated the proportion of Lactobacillus genus in inoculated Yucha was higher than that in the spontaneously fermented Yucha, suggesting the...
Wed, 01/20/2021 - 22:08
Dates are a low moisture ready‐to‐eat fruit which are popular both globally and in the United States. The harvesting and post‐harvest handling of dates could result in the contamination of common produce‐associated foodborne pathogens including E. coli O157:H7, Listeria monocytogenes, and Salmonella spp. In this study, the efficacy of antimicrobial washes for the reduction of foodborne pathogen...
Wed, 01/20/2021 - 22:08
The medicinal plants, like Alhagi maurorum, has received great attentions, especially by food scientists and manufacturers as natural food preservatives due to their antimicrobial and antioxidant activities. In this study, the effects of extracting solvents, namely, hexane, water and acetone, individually or in combination to each other according to especial cubic mixture design, as extracting...
Wed, 01/20/2021 - 22:08
Hazelnut contaminated with aflatoxin (5,10, 25 and 50 ppb) were treated ozone at three different doses and two exposure time (5,10 and 20 ppm with 10 and 20 min) on aflatoxin degradation. The highest peroxide value was reached (12.89 meqO2/kg) 20ppm/20minutes, and the lowest was 5 ppm/20 minutes (3.20 meqO2/kg). The reductions of α‐tocopherol were 15.38‐28.87%, when control 19.14%, and highest...
Wed, 01/20/2021 - 22:08
The objective of this work was to optimize a suitable high‐pressure (HP) condition to inactivate artificially inoculated Listeria monocytogenes in silver pomfret (Pampus argenteus) fish medium by employing a wide range of pressure levels (225‐550 MPa) and holding times (5‐30 min). The optimized HP conditions (375 MPa/20 min) were subsequently employed in pomfret fish. Glycine and glutamic acid...
Tue, 01/12/2021 - 22:08
The antibacterial effect of volatile compounds in millets and cereal by‐products was investigated. Hexane extracts of rice bran (RB), corn cob (CC), green (GM), and yellow millets (YM) showed antibacterial activities against Escherichia coli ATCC 35150, Bacillus cereus ATCC 14579, Helicobacter pylori MH179991, and Staphylococcus aureus ATCC 13150 with minimum inhibitory concentration (MIC)...
Mon, 01/11/2021 - 22:08
Disk diffusion method to determine antimicrobial activity of plant essential oils was used. While the essential oil extracted from oregano has a high effect on 9 of our test microorganisms (75%), one of them had a medium effect and two of them had a weak effect in the test results. While the essential oil obtained from thyme was effective on VRE, MSSA, Escherichia feacalis and Staphylococcus...
Mon, 01/11/2021 - 22:08
The aim of the present study was to prepare whey protein isolate (WPI)‐based films containing Citrus sinensis peel essential oil (CSEO) loaded emulsions and nanoemulsions (2.5% and 5% of WPI), as an active packaging system. The fabricated films were characterized by Fourier transform infrared spectroscopy, Filed Emission Scanning Electron Microscopy, X‐ray diffraction, and tensile analyses. The...
Mon, 01/04/2021 - 22:08
The contamination of feeds and foods with mycotoxins is a serious problem worldwide. Deoxynivalenol (DON), an important mycotoxin from the trichothecene family, is abundant in animal feed. Mycotoxin binders such as Lactic acid bacteria (LAB) detoxify mycotoxins by adsorption and inactivate the toxins through the formation of mycotoxin‐organic adsorbent complex or act as biomarkers to convert the...
Mon, 01/04/2021 - 22:07
Effects of marinating and frying on the flavor of pigeon meat during the production process of braised pigeon were investigated. Volatile components of raw pigeon meat, braised pigeon meat and fried pigeon meat were analyzed by SPME‐ GC‐MS and gas chromatography‐ion mobility spectroscopy (GC‐IMS). Results showed that 47 and 39 volatile aroma components were detected by GC‐MS and GC‐IMS...
Mon, 01/04/2021 - 22:07
It was investigated effects of roasting temperature and time on color, crude oil, acrylamide, total phenols, antioxidant activity, and trans fatty acid and phenolic contents in white and brown sesame seeds. Samples were roasted in a microwave oven (360, 540, 720 W; 5, 10, 15 min) and an electric oven (180 °C, 200 °C, 220 °C; 10, 20, 30 min). Phenolic and antioxidant contents changed significantly...
Mon, 01/04/2021 - 22:07
The effects of different concentrations of defatted by supercritical CO2 chokeberry pomace extracts isolated by consecutive pressurized ethanol and water on the growth of L. monocytogenes, B. thermosphacta, P. putida, lactic acid bacteria (LAB) and aerobic mesophilic bacteria (AMB) were tested. The extracts at >3.3% concentration effectively inhibited tested bacteria in their cultures. Heating...
Mon, 01/04/2021 - 22:07
In the present study, changes in the quality characteristics of the albumin and yolk parts of the eggs obtained from different poultry systems for four seasons were investigated. The highest egg weight, shell thickness, dry shell weight, shell deformation, shell fracture and vitellin membrane strength values were determined to be in cage systems with 70.92g, 0.45 mm, 9.46g, 0.79 mm, 71.80 N and 0...
Mon, 01/04/2021 - 22:07
This present work shows the potential of dimethyl dicarbonate (DMDC) as a promising approach to ensure quality and safety of coconut water in term of microbial inactivation and minimal changes in quality parameters during cold storage (4 °C). Pathogenic strains including Escherichia coli, Staphylococcus aureus, Salmonella Enteritidis and Listeria monocytogenes were selected for evaluation of...
Tue, 12/15/2020 - 22:08
The effects of cold plasma on the enzymatic activity, color, bioactive compounds and antioxidant activity of avocado pulp with lime extract (PL) and without extract (PW) were studied. The experimental conditions applied varied with regard to time (10, 20, and 30 min) and gas flow (10, 20, and 30 mL). The gas flow combination of 20 mL/20 min applied in PL was efficient for reducing POD and PPO...
Fri, 12/11/2020 - 22:05
Half pieces of vacuum‐packaged traditional chorizos with different characteristics from Spain and Portugal were treated by high hydrostatic pressure (HHP) in order to increase their stability during storage. Microbiological, physical‐chemical, oxidative, and sensory changes were evaluated during the storage at 4°C and 20°C for 180 days. HHP was effective for the reduction of microorganisms’...
Fri, 12/11/2020 - 22:05
This study aimed to optimize microwave‐assisted extraction (MAE) parameters for saponins from cacao pod husk (CPH). The results showed that the optimal MAE parameters for obtaining the highest saponin content (SC) and saponin extraction efficiency (SEE) from the CPH were 85% methanol concentration, 600 W microwave power, 6 s/min irradiation time, 40 min extraction time, and 50 ml/g solvent to...
Fri, 12/11/2020 - 22:05
Polycyclic aromatic hydrocarbons (PAHs) are a group of lipophilic organic compounds consisting of two or more fused aromatic rings. Ingestion through contaminated food and water is a major route of human exposure to PAHs. Smoked products are important sources of dietary PAHs. Therefore, this study evaluated the effect of smoking times on the content of PAH compounds. The result showed that...
Fri, 12/11/2020 - 22:05
This study aimed to characterize yerba‐maté kombucha by showing its oxidative stress inhibitory property with Saccharomyces cerevisiae yeast as the model and to determine its antibacterial activity against Staphylococcus aureus and Escherichia coli. Different yerba‐maté concentrations and fermentation temperatures were analyzed by an experimental design. Sucrose was used as the carbon source and...
Thu, 12/03/2020 - 22:09
The present research aims to elucidate the effect of lactic acid concentration on the extractability and physicochemical properties of cobia (Rachycentron canadum) skin collagen. The cobia skin acid‐soluble collagen (ASC) was isolated using different concentrations of lactic acid (0.5 M and 1.0 M) and characterized on its extractability and physicochemical properties. The extract using 0.5 M...
Mon, 11/30/2020 - 22:10
Oil degradation occurs rapidly in deep‐frying process, compromises food quality and food safety. Oil blending can be used to improve stability. An experiment using a Rancimat at 190°C with 10L/h airflow for 30min followed with total polar material content (TPM) and free fatty acid contents (FFA) tests were conducted to select blend candidates for full‐scale production trials. Rapeseed oil (RO)...
Mon, 11/30/2020 - 22:10
A low‐pressure plasma system was used to study the continuous decontamination of milk flowing at atmospheric pressure in a quartz tube. The plasma discharge generated at 2 kV, 1.5 cm electrode gap was characterized by optical emission spectroscopy, and evaluated for microbial reduction at a flow rate of 6 and 3 mL/min. It accounted for a maximum of ~95 % microbial (coliforms) reduction at 3 mL/...
Sun, 11/22/2020 - 22:09
Fish oil was extracted from Euthynnus affinis whole fish captured from Red Sea, Egypt using conventional wet rendering method. Ecofriendly chitosan in a non‐centrifuged sequential purification (C/O‐NCSP) technique was employed to purify the resulting crude oil. Three different chitosan/oil ratios were investigated (2, 3 and 5% w/v) and the results revealed that chitosan/oil ratio; 5% w/v was the...
Sun, 11/22/2020 - 22:09
Various fruits are involved in food models, including fresh‐cut fruit, fruit salad, and juices. Toxigenic fungi in horticulture have attracted interest in order to the food safety requirements and their illnesses relation. This study aimed to apply grape by‐products (Gbps) that contain bioactive compounds to reduce mycotoxin and limit toxigenic fungal‐activity in fresh‐cut fruit and juice. The...
Thu, 11/19/2020 - 22:09
Milk is an animal‐origin food with high nutritional value. After the milk is obtained, its composition is affected by the tools and equipment used (such as filter, holding tank) its environment and heat treatments applied to milk. This study was conducted to investigate the effect of different heat treatments on the concentration of certain minerals and heavy metals in milk. Raw cow's milk,...
Thu, 11/19/2020 - 22:09
Aflatoxin G1 (AFG1), a hepatocarcinogenic mycotoxin, is one of the fundamental supporters of the high pace of carcinoma hepatocellular. This investigation intended to decide the capacity of ten lactic acid bacteria (LAB) species in expelling or restricting AFG1 from MRS stock media and to assess the solidness of LAB/AFG1 complex through storage at 4 and 37 ºC for 72 and 48h individually. The...
Thu, 11/19/2020 - 22:09
Lactic acid bacteria (LAB) have been isolated from fermented foodstuff and pre‐identified using API 50 CHL and confirmed by polymerase chain reaction method to investigate the protective properties against important food‐borne pathogens of their cell free supernatants (CFS) and neutralized cell free supernatants (NCFS). The antimicrobial activity of CFS and NCFS was determined using agar well...
Wed, 11/18/2020 - 22:09
This study evaluated the effects of low doses of gamma radiation (up to 2.0 kGy) on the survival and growth of Listeria monocytogenes and on technological characteristics of RTE cooked hams, formulated without and with 50 and 150 mg kg‐1 of sodium nitrite, after 30 days of cold (4 °C) storage. The radiation reduced from 0.33 kGy in uncured and RTE50 to 0.25 kGy in RTE150 and after storage, a...
Wed, 11/18/2020 - 22:09
Cold plasma technology (CPT) is considered as one of the emerging alternative techniques for preserving food commodities, extending shelf‐life and retaining bioactive compounds in foods. Due to non‐thermal nature, CPT is a useful technology for the sterilization process, especially for heat‐sensitive foods. However, CPT in food is still an emerging process in terms of safety evaluation. Release...
Tue, 11/17/2020 - 22:09
Olive mill wastewater (OMW) was used as a source to extract radical scavenging compounds, in order to study their possible valorization as natural antioxidants. Their antioxidant activity (IC50 0.32 µg/ml) was found to be more potent than that of a commercial antioxidant: Ascorbic acid (AA) (IC50 1.91 µg/ml). The olive mill wastewater extract (OMWE) and AA were separately added to two vegetable...
Tue, 11/17/2020 - 22:09
The present study aims to explore the dual broad‐spectrum antibacterial and antifungal potentials of Pediococcus acidilactici LAB001 (GenBank Ac. No.: FJ457014) against some food spoilage bacteria and fungi. The strain produced the highest amount of bacteriocin in a low‐cost TGE + Tween 80 + Buffer medium within 24 hrs fermentation at 30 °C. The bacteriocin causes lethality to spoilage bacteria ...
Mon, 11/16/2020 - 22:11
The present study was carried out to evaluate the antioxidant potential of selected nonconventional plant sources in ghee. Total phenolic content among the various plant sources was found to be significantly (p < .05) higher in tamarind seeds (59.47), catechu (59.41), and harde (58.79) as expressed as Gallic acid equivalent (GAE) per gram. The DPPH radical scavenging activity of tamarind seeds...
Fri, 11/13/2020 - 22:11
Rose pure dew is commonly used in food and cosmetic industries. A bacterial was isolated from rose pure dew, followed, the morphological, physiological, biochemical, and molecular biology were used to identification. The pathogenicity of the strain and the broad‐spectrum antibacterial activity of pure dew were detected. The strain was subjected to testing at temperature gradients as well as to...
Wed, 11/11/2020 - 22:11
Dried fig (Ficus carica L. cv. Sarılop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments...
Tue, 11/10/2020 - 22:11
In the present study, the efficiency of sodium acetate (2.5% wt/vol), lactic acid (2% vol/vol), citric acid (2% vol/vol), calcium chloride (3% wt/vol), Nisin (0.04 g/L), Lactic acid (2% vol/vol), and nisin (0.04 g/L), combination solutions as additional hurdle to refrigeration (4°C) of tilapia was evaluated. The solutions were applied as surface coating by dipping method. The effects of treatment...
Mon, 11/09/2020 - 22:12
The present study aimed to examine the efficiency of ethanolic extract of Capsicum annuum L (CAE) in improving the shelf‐life and quality of fresh‐cut C. annuum (FCCa). The uniformly sliced FCCa were prewashed with sodium hypochlorite solution (NaOCl) and then treated with 10% of CAE. The food‐borne pathogens of Listeria monocytogenes and Salmonella enterica were patched on the surface of FCCa...
Mon, 11/09/2020 - 22:12
In this study, two near neutral pH electrolysed water (NEW1 produced by redirecting of the catholyte solution back to the anode chamber and NEW2 produced by using NaCl and NaHCO3 as electrolyte) and control (NEW0, produced by commercial unit) were evaluated for their stability during 75 h storageat 7°C. The physicochemical properties, bactericidal efficiencies and sanitising effects on organic...
Mon, 11/09/2020 - 22:12
The current research was performed to assess the fungal contamination in oils extracted from wild almonds (Alok) during 60 days of storage. To assess the influence of storage temperature on fungal growth and aflatoxins production, three batches of wild almond nuts were kept at 25, 30, and 35 °C for 60 days, and extracted oils from nuts were evaluated at six periods of intervals. Storage at 25 °C...
Mon, 11/09/2020 - 22:12
Peas are highly seasonal and perishable in nature, thereby requiring suitable preservation methods to be available throughout the year. Osmotic drying is one of the suitable methods for preserving perishable and semi‐perishable produce. Osmotic drying of green peas was carried out in ternary solutions of water, sodium chloride (NaCl), and sucrose having different solution concentrations and...
Mon, 11/09/2020 - 22:12
The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J‐shaped curve that represents type III isotherms...
Fri, 11/06/2020 - 22:11
Understanding factors that affect food chemical stability is important for optimizing product quality and shelf life. The objective of this project was to investigate the role of iron and ultraviolet (UV) light on chemical stability by determining the degradation rate constants of Brilliant Blue, tartrazine, and Allura Red in pH 3 solutions of various compositions stored in the presence and...
Fri, 11/06/2020 - 22:11
Total phenolic content (TPC), antioxidant and antibacterial activity of ethanol, water, and water:ethanol (50/50 vol/vol) extracts from wheat, spelt, rye, barley, sweet, and lemon grasses were studied. Both grass type and solvent used significantly (p < .05; MANOVA) affected the extracts’ properties. The water:ethanol extract from lemon grass showed the highest TPC (107.24 ± 2.22 mg GAE/g d.m...
Wed, 10/28/2020 - 22:10
In the present study wheat flour was blended with varying proportions of flaxseed flour (0–25%) for formulation of supplementary food (Panjiri) with better nutritional characteristics. This will also add variety to supplementary foods being given to malnourished children. The ash, fat, protein and fiber contents of Panjiri made from flour composites were 0.82–1.27, 1.60–8.32, 8.76–9.81 and 1.18–2...
Wed, 10/28/2020 - 22:10
ABSTRACT A fish‐packaging film was prepared with 0.4% gellan gum (GG), 2% citrus pectin (CP), 0.75% glycerol, EDTA 1 mM, and 50 arbitrary‐units (AU)/mL of antimicrobial‐activity supernatants (AS) from Streptococcus infantarius‐cultures containing bacteriocin‐like compounds of 5‐10 kDa. The formulation was based on a minimum inhibitory condition (AS, 50 AU/mL; EDTA, 1 mM; CP, 0.1%; GG, 0.05%) for...
Wed, 10/28/2020 - 22:10
Effect of dielectric barrier discharge (DBD) cold plasma on decontamination of strawberry and its quality characteristics was considered. Weight loss, color change, and firmness of the samples were investigated under low temperature storage condition. Plasma levels of 7% and 14% duty cycle were examined at exposure times of 5, 10, and 20 min. Destruction of microorganisms on treated samples...

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