Journal of Food Processing and Preservation

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

Tue, 08/11/2020 - 22:11
ABSTRACT The aim of our work is to investigate and compare the polycyclic aromatic hydrocarbons (PAHs) content of smoked paprika produced with different technologies and originated from different locations. A new sample preparation method was developed for the determination of 16polycyclic aromatic hydrocarbons (PAHs), eight low molecular weight and eight high molecular weight (PAH8) compounds,...
Thu, 08/06/2020 - 22:11
Litsea cubeba (LC) is widely used as a food flavoring. In this study, 30 components of the essential oil of Litsea cubeba (LCEO) were identified, of which α‐citral (33.6534%) and β‐citral (27.8042%) were identified as the main components. The diameter of the inhibition zone, minimum inhibitory concentration, and minimum bactericidal concentration of LCEO to several foodborne bacteria were...
Wed, 08/05/2020 - 22:11
This study aimed to explore the stability of allyl isothiocyanate (AITC) after microencapsulation and its effect on the preservation of chilled fresh pork for 24 days. The single‐factor experiment and the orthogonal experiment were used to study the best experimental conditions (homogenizing time 4 min, stirring rate 900 rpm, Tween 80: core material volume ratio 1:20, and olive oil: AITC volume...
Wed, 07/29/2020 - 22:10
This study was carried out to investigate the effects of irradiation doses (0, 1.5, and 3 kGy) on the physicochemical and microbial qualities of meat balls with or without moringa leaf powder (MLP) and 14 days under refrigerated storage. The results indicated that irradiation and storage caused significant changes on physicochemical attributes of meatballs and the decreasing trend in stability...
Tue, 07/28/2020 - 22:11
The present study aimed to phenotypically characterize S. aureus isolates originated from bovine raw milk and different steps of the pig slaughterhouse flowchart to evaluate the biofilm formation ability of these bacterial isolates, the factors that may influence this ability, the behavior of these bacterial pathogens in the food environment, and the sensitivity of these microorganisms to...
Mon, 07/27/2020 - 22:09
In the present study, it was aimed to evaluate the effect of gamma irradiation (0, 2.5, and 5 kGy) on physico‐mechanical and structural properties of basil seed mucilage‐chitosan‐based films containing Ziziphora clinopodioides essential oil (ZEO: 0%, 1%, and 2%) and magnesium oxide nanoparticles (MgO: 0%, 0.1%, and 0.2%), and their application on trout fillet´s shelf‐life during refrigerated...
Sat, 07/25/2020 - 22:09
This study investigated effects of continuous light irradiation (30 μmol m‐2 s‐1) on the total antioxidant capacity (TAC), total phenolic compounds (TPC), phenolic acids, and their related enzyme activities in minimally processed spinach during 7 d of storage at 7 °C. Compared with darkness, light irradiation induced a 68.57 % increase in TPC by activating phenylalanine ammonia lyase (PAL)...
Sat, 07/25/2020 - 22:09
The aim of the study was to isolate and characterize E. coli from finfish and shellfish. A total of 100 E. coli isolates (finfish = 42, shellfish = 58) were used in this study. Frequently encountered serotypes in shellfish and finfish were O14, O159, O23, and O5. Phylogenetic analysis revealed a significantly high prevalence of B2 group in shellfish (p < 0.05), while B1 and C groups were...
Sat, 07/25/2020 - 22:09
In order to improve the microbiological stability of Argentinian Port Salut cheese stored at 12 ºC, starch based edible films and coatings reinforced with rice bran and added with natamycin and nisin (NANI) were evaluated against a surface contamination of Saccharomyces cerevisiae and Listeria innocua (mixed culture). Films with or without antimicrobials and a commercial film prevented the...
Thu, 07/23/2020 - 22:10
Infrared irradiation is an alternative method for the thermal processing of foods. Lime is one of the citrus fruits and considered beneficial for human health. Dried lime juice is common in the Middle Eastern region and alternatives are desired to the conventional resistance heating method for the elimination of undesirable microorganisms. A batch infrared extraction pasteurizer (BIREP) was...
Thu, 07/23/2020 - 22:10
From Phoenix dactylifera L. seeds, the effect of acetone, ethanol and water on total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), and antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella enterica and Escherichia coli was examined. Here, the augmented simplex‐centroid mixture design was implemented. All the independent...
Tue, 07/21/2020 - 22:09
The study aimed at thesurface disinfection and shelf life extension ofcherry tomatoesusingozone (1O3;17.2 g/m3 ozone for 4 min and 2O3;17.2 g/m3 ozone for 12 min),alkaline ionized water (1AEW; pH 10 for 20 min and 2AEW; pH 8.5 for 20 min), and theireight combinations. No significant difference was detected inL*, a*, b*, chroma, hue,and browning index; and titratable acidity,chroma, hue, total...
Tue, 07/21/2020 - 22:09
Biopreservation is the extension of shelf life and enhanced safety of food by natural antimicrobial agents such as bacteriocins. In this research, the antimicrobial effect of edible coating incorporated with bacteriocins produced by Pediococcus pentosaceus 147 was evaluated. First, the in vitro antimicrobial activity of the partial purified cell‐free supernatant (CFS) of P. pentosaceus 147...
Tue, 07/21/2020 - 22:09
This study investigated the antibacterial activity of a paper egg tray containing clove oil (10‐80 µg g‐1), or 40 µg g‐1 of eugenol, eugenyl acetate, and a eugenol/ eugenyl acetate combination at ratios of 7:1, 1:1, and 1:7 with UV‐C radiation to control the growth of Escherichia coli, Salmonella enterica serovar Typhimurium, andStaphylococcus aureus on chicken eggsfor 30 days. The egg tray...
Tue, 07/21/2020 - 22:09
In this work, the fermented chili pastes of normal samples (NS) and abnormal samples (ANS, aerogenic samples) were analyzed. The gas produced in the ANS was carbon dioxide. The kinds of bacteria genus were the same in both samples. However, concentrations of Bacillus and Clostridium in ANS were higher than those in NS. This finding indicated they might be the potential bacteria for gas production...
Tue, 07/21/2020 - 22:09
The present study reported the optimization of extraction of phenolic and flavonoid compounds from the cherry stem and biological activities of the extract. The extraction parameters were optimized employing a response surface methodology (RSM), and they were determined as 79°C, 35% (v/v) of ethanol percentage and 119 min. It was found that the extract obtained at the optimum conditions contained...
Tue, 07/21/2020 - 22:09
Starch sedimentation process in sweet potato starch production traditionally uses sedimentation pond (SP), but it is often time‐consuming with contamination issues. In order to improve the production efficiency, a sedimentation tank (ST) was designed, and its effect on the starch and protein contents, bacterial composition, and pH of the slurry was evaluated in comparison with the SP. The...
Tue, 07/21/2020 - 22:09
The objective of this study was to investigate the impact of Soxhlet extraction (SE) and ultrasound‐assisted extraction (UAE) on the yield and quality parameters of sunflower seeds oil.Ultrasound‐extraction sunflower oil(UESO) was further opted to frying behavior, which includedUESO which was heated without any product (blank sunflower oil, that is, BSO) and UESO, which was used to fry potato...
Tue, 07/14/2020 - 22:11
In this study, the application of ozonation, ultraviolet radiation, and pulsed electric field techniques on the elimination of total Aflatoxins (AF) and AFM1 in probiotic milk (Acidophilus milk) has been investigated. A central composite response surface analysis was performed to determine the effects of these methods on the reduction of total AF and AFM1 and also, the viability of bacteria using...
Sat, 07/11/2020 - 22:10
Ultrasound (US) and ozone processing allow achieving food technological aims such as the improvement of food safety and preservation. The combination of these technologies has been reported to be beneficial in inactivating microorganisms from fruits and vegetables. However, treatment conditions and mechanisms of action of these technologies can affect vegetables or fruits structure as well as...
Fri, 07/10/2020 - 22:10
Foods rich in anthocyanins are thermally treated to ensure their safety and are stored for a period of time before consumption. Thermal pretreatment could enhance the color and stability of anthocyanins content in most food products. The combination of thermal treatment and storage under subsequent conditions had a significant effect on anthocyanins. The rose powder dispersed in water, aqueous...
Tue, 07/07/2020 - 22:10
A response surface Bok–Behnken design was utilized to determine the effect of pH (6.5, 6.0, or 5.5), soy protein isolate (SPI: 10.0%, 11.5%, or 13.0% wt/wt), and thyme or oregano essential oil (EO) concentrations (0.22%, 0.25%, or 0.28% wt/wt) on the survival of Salmonella or Listeria cocktails; pH and protein values were chosen according to what is expected for deli meats classified as...
Wed, 07/01/2020 - 22:10
The cold‐resistant bacteria resident in quick‐frozen dumpling were systematically analyzed to estimate the microbial contamination. The results showed that Pseudomonas and Stenotrophomonas were the main microbial sources. Among them, Stenotrophomonas maltophilia was a common environmental or clinical opportunistic pathogen. Therefore, this study further investigated the characteristics of S....
Wed, 07/01/2020 - 22:10
Yellow corn kernels were subjected to gamma (γ) irradiation (1.0–10.0 kGy), post packaging in polypropylene/polyethylene terephthalate/aluminium foil trilamellate. These packaged‐irradiated corn grits were stored under ambient conditions (23 ± 2°C, 80% R.H.) and their shelf lives were ascertained chiefly w.r.t. lutein and aflatoxin contents. Among all samples investigated, 3 kGy‐irradiated...
Wed, 07/01/2020 - 22:10
Eudragit RS100 nanoparticles containing Baccharis dracunculifolia DC essential oil (N‐EO) was developed by the nanoprecipitation method. N‐EO presented an average diameter of 151.6 nm, zeta potential (ζ) of +51.7 mV, and encapsulation efficiency of 99.4%. The antibacterial activity of N‐EO and free essential oil (EO) was evaluated in BHI broth against Staphylococcus aureus, Bacillus cereus,...
Wed, 07/01/2020 - 22:10
A gas chromatography‐mass spectrometry method was developed to determine the chemical composition of alcoholic beverages. Extraction was performed with 280 μl of butyl acetate added to 1.7 ml of the sample and placed into 2 ml gas chromatograph auto‐injector vial. One microliter from the upper organic layer was analyzed. Natural constituents (i.e., phenylethyl alcohol, 4‐hydroxybenzoate) found in...
Tue, 06/30/2020 - 22:09
Fresh green chillies have very short shelf life. Therefore, attempt was made to increase its shelf life using passive modified atmosphere packaging and gamma irradiation treatment at dose levels of 0.1, 0.25, and 0.5 kGy. Passive modified atmosphere packaging (MAP) in combination with gamma irradiation of chillies caused significantly (p < .05) lesser changes in physiological loss in weight,...
Fri, 06/26/2020 - 22:09
In order to identify saccharin jujube more quickly and effectively, this article used hyperspectral imaging technology to explore a new detection method. About 240 winter jujubes under four gradients of saccharin stress were prepared, and the original spectra of them were collected. First, a hybrid method was used to preprocess original spectra, which improved the signal‐to‐noise ratio of spectra...
Fri, 06/26/2020 - 22:09
To safeguard the ecosystem and facilitate the international trade of fresh agricultural products, phytosanitary treatments, particularly newly emerged electron‐beam (e‐beam) irradiation, are recommended because they are eco‐friendly and do not adversely affect postharvest preservation. However, the effects of this technique on “Maehyang” strawberries are unknown. Therefore, herein, the effects of...
Thu, 06/25/2020 - 22:10
The migration of eight trace elements (Fe, Sn, Cr, Cd, Pb, Ni, Cu, and Zn) was monitored for fruits canned in uncoated tinplate cans under different storage conditions until the shelf life. The levels of most of these elements significantly increased with storage time and were also affected by storage temperature. Particularly, storage at 40°C (simulating sunlight exposure of the cans) caused...
Tue, 06/23/2020 - 22:09
The objective of this study was to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of two plant essential oils (EOs) Eucalyptus caesia Benth and Dracocephalum multicaule Montbr & Auch in vitro and in pear slices. Antibacterial combination effect was evaluated against seven important pathogenic bacteria (Bacillus cereus, Listeria monocytogenes,...
Tue, 06/16/2020 - 22:10
Pesticide residue and saponin content are two important factors affecting the quality of ginseng products. In this paper, the effects of four new drying processing technologies on pesticide residues and saponins in ginseng were studied. The change in pesticide residue was determined by GC and the content of ginsenoside was determined by HPLC. After the microwave treatment for 32 min, the...
Wed, 06/10/2020 - 22:11
Two medicinal plants, African Locust Bean (Parkia biglobosa) and Lonicera japonica, traditionally used in West Africa and China were investigated against four spoilage microorganisms: Bacillus subtilis, Cronobacter dublinensis, Pantoea agglomerans, and Bacillus sp., isolated from mulberry fruit. The aqueous extract of the P. biglobosa (ALB) was potent with average inhibitory zones against four...
Tue, 06/09/2020 - 22:11
The stereoisomer behavior of sulfoxaflor was investigated liquid chromatography–high‐resolution mass spectrometry during Pu‐erh tea and Black tea processing. Stereoselective separation of the analytes was successfully achieved on Chiral Cel OJ‐3R. Individual optically pure stereoisomer was unstable. For 2S, 3S‐sulfoxaflor, the conversion resulted in the formation of 2R, 3R‐sulfoxaflor, a 1:1...
Tue, 06/09/2020 - 22:11
Gluten‐free quinoa flour (QF) with high protein, low asparagine level, and reducing‐sugars as acrylamide producing agents, is a substitute for wheat flour (WF). This study aims to optimize the biscuit formulation by soft, white WF substitution with QF at five levels (0%, 25%, 50%, 75%, and 100%), sodium‐bicarbonate at three levels (0.05%, 0.10%, and 0.15% based on the final dough weight), and...
Tue, 06/09/2020 - 22:11
The enterocin P‐producing Enterococcus lactis strain Q1 was directly added at 107 CFU/g in refrigerated raw beef to evaluate its effectiveness in the control of Listeria monocytogenes EGDe 107776 proliferation. Furthermore, sensorial evaluation of the quality of treated beef meat samples with the enterococcal protective culture was performed basing on color, odor, and appearance parameters for 14...
Fri, 06/05/2020 - 22:10
The objective of this study was to investigate the antibacterial activity of propolis at different doses and combinations of the same with nisin against Listeria monocytogenes in ice cream. Experimental groups were prepared with propolis in three concentrations (400, 800, and 1,600 mg/L) and combinations of the same with 250 ppm nisin. L. monocytogenes was inhibited in the ice cream which...
Fri, 06/05/2020 - 22:10
Sufu is one of the traditional Chinese delicacies. However, sufu often contains excessive biogenic amines (BAs), which is harmful to human health. In order to improve the safety of sufu, this study aimed to investigate BAs production in sufu, as well as the effects of fermented strains (Mucor wutongqiao, M. actinomycetes, and M. rouxianus) and spices (pepper, ginger, and anise) on BAs formation....
Fri, 06/05/2020 - 22:10
The effective enhancement of β‐carotene production by Sporidiobolus pararoseus KM281507 was successfully achieved by random mutagenesis using ethyl methanesulfonate (EMS) combined with light irradiation. The mutant S. pararoseus E47 obtained from EMS mutagenesis produced a promising yield of biomass, β‐carotene, and total carotenoids under white light (1,000 Lux). The maximal biomass (19.76 g/L...
Sat, 05/30/2020 - 03:30
This paper focused on the determination of the effects of curcumin on extension the shelf life of Oncorhynchus mykiss. The least values of the particle size (10.34 ± 3.8 nm), the total volatile basic nitrogen (11.18 mg/100 g), and the greatest polydispersity index (8.50 ± 0.13) were calculated in a group 5% nanoemulsion after 5 days. Similarly, the least values of total viable bacteria (6.34 ± 0....
Fri, 05/29/2020 - 03:27
The current study aimed at investigating the impact of nitrogen (N)‐generated cold atmospheric pressure plasma (CAPP) treatment on blueberries focusing on the overall impact on berry quality and microbial load along a storage period of 10 days. Blueberries were treated for 0 (control), 5, and 10 min. Assessment of fruit quality (°Bx, ascorbic acid, anthocyanins, titratable acidity, elasticity,...
Fri, 05/29/2020 - 03:27
Hydrocolloid gums are extensively used in food industry. Recently, hydrocolloid gums such as gum arabic have been widely researched as edible coatings to extend postharvest life of fruits and vegetables. Therefore, in this study, the efficacy of gum arabic (GA)‐based edible coating was investigated for maintaining quality of persimmon fruits during ambient storage. Persimmon fruits were coated...
Fri, 05/22/2020 - 03:26
Processing methods of grilled pork and performances of the two most used grills were assessed. Twelve experiments were performed with three processors. Results showed that the temperatures recorded in the combustion place of barrel grill (VBG1C) and clay grill (CG2C) reached 466.8 ± 41.7°C and 458.3 ± 90.8°C, respectively. These temperatures exceeded 450°C, value at which uncompleted wood...
Thu, 05/21/2020 - 03:28
Bacillus cereus spores pose a challenge to the food industry owing to their ability to germinate in food during storage and produce toxins. The objective of the current study was to investigate the effect of pulsed electric field (PEF) at low electric field strength (i.e., 7.3, 8.1, 8.8 and 9.4 kV/cm) and moderate temperatures (65, 70, 75 and 80°C) on B. cereus spores. PEF treatment at 9.4 kV/cm...
Sun, 05/17/2020 - 03:25
The aim of this research was to observe the combined usability of Enterococcus faecium and Enterococcus durans strains, which are resistant to adverse environmental conditions, together with commercial probiotic starters in the production of probiotic fermented milk. Accordingly, eight different probiotic fermented milks were produced; AF:Lactobacillus acidophilus + Enterococcus faecium, BF:...
Wed, 05/13/2020 - 03:27
Yucha is a type of spontaneously fermented food consumed in the Hainan province of China. In the current study, bacterial microbiota was analyzed by 16S rRNA High‐throughput Gene Sequencing and changes in titratable acidity, as well as quantity of lactic acid bacteria, were monitored during the fermentation process of Yucha. We observed that bacterial diversity underwent more rapid changes in the...
Sun, 05/10/2020 - 03:26
The effects of grape seed extraction (GSE) on polycyclic aromatic hydrocarbons (PAHs) formation during the grilling of sausages stored for different periods of time were determined. The application of GSE significantly reduced the content of PAH12 and PAH4 in grilled sausage during the storage for 0–4 days, accompanying with a greater antioxidative capability and similar amount of unsaturated...
Sun, 05/10/2020 - 03:26
Active packaging improves food organoleptic properties, extends food shelf life, and increases food safety. Chitosan film was prepared using Cymbopogon citratus essential oil (0.5% and 1.5% vol/vol) and titanium dioxide (TiO2) nanoparticles (NPs) (1% wt/vol). Physical, mechanical, and color properties of the films were determined. Minced meat was packaged by the films and was stored at 4°C for 10...
Sat, 05/02/2020 - 03:25
This work evaluates the potential use of different concentrations (0%, 0.5%, 1%, and 2%) of Acacia nilotica fruit flesh extract (ANFFE) on beef burger quality during storage at 4°C. A. nilotica fruit flesh extracts had high phenolic content (348.13 mg GAE 100g−1) and antioxidant activity (89.88%). Further, ANFFE demonstrated considerable inhibition of the growth of both gram‐positive and ‐...
Thu, 04/30/2020 - 03:27
We studied the antibacterial activity and mechanism of Tetrapleura tetraptera stem extract against Salmonella enteritidis and Salmonella typhimurium and its applications in chicken meat. The extract showed significant antibacterial activity in vitro, minimum inhibitory concentration, and minimum bactericidal concentration on the pathogens was found to be 12.5–50.0 mg/ml. The mechanism of action...

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