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.

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...
Thu, 04/30/2020 - 03:27
Some biological activities of dihydroquercetin (DHQ), including antioxidative, antibacterial and anticancer activities, and the oxidative stability of butter oil supplemented with DHQ were evaluated. The DPPH* radical‐scavenging activity was high for DHQ, with an IC50 of 63.83 ± 3.11 μg/ml, compared to that of Trolox, which had an IC50 of 117.02 ± 5.19 μg/ml, over the concentrations studied (10–...
Thu, 04/16/2020 - 03:19
Melamine and melamine‐formaldehyde (MF) resin are both commonly used materials in food technology. It is shown in this work that the stability of aqueous solutions of MF resins during storage is strongly influenced by the ionic strength and the pH value of the suspending medium. Aggregation phenomena, polymerization, or disintegration of MF resin particles can take place. The critical aggregation...
Tue, 04/07/2020 - 03:32
In this study, antibiotic resistance in 47 vancomycin‐resistant lactic acid bacteria (VRLAB), isolated from 340 foods of animal origin obtained in Turkey, were investigated. VRLAB isolates were molecularly identified as Enterococcus gallinarum (44.68%), Pediococcus pentosaceus (25.53%), P. acidilactici (12.77%), E. casseliflavus (6.38%), E. casseliflavus/E. gallinarum (4.26%), Weissella cibaria (...
Sat, 04/04/2020 - 03:30
Efficacy of lactic acid bacteria (LAB) Lactobacillus plantarum and Pediococcus pentosaceus for reducing Listeria on cantaloupes was investigated. Cantaloupe surfaces inoculated with Listeria innocua and Listeria monocytogenes in preharvest and postharvest studies, respectively, were treated with or without LAB. Listeria populations were enumerated on days 0, 1, 5, and 7. At the preharvest level,...
Tue, 03/31/2020 - 03:19
This study aims to determine the hydroxymethylfurfural (HMF) content in the honey samples which are processed at different temperatures by using a spectrophotometric method and to investigate the suitability of image processing method as an alternative method to spectrophotometry. Honey samples were subjected to conventional heating by using a conventional oven at 75°C, 100°C, 125°C and 150°C for...
Tue, 03/10/2020 - 03:18
Serra da Estrela cheese with Protected designation of origin certification is manufactured using only raw ewes’ milk, salt, and a crude plant rennet, from the dried flowers of Cynara cardunculus L., resulting in a cheese with peculiar sensorial features (without the addition of starters or additives) that has existed over many centuries. More than 40 scientific reports concerning this cheese have...
Thu, 03/05/2020 - 03:20
A gluten‐free Rissol with mature banana (Nanica Cavendish) peel flour (0%, 5%, and 10%) was developed and texture, color, physical, and chemical properties were determined. Results showed that the replacement of 10% of rice flour for banana peel flour (BPF) increased fivefold the fiber content and decreased 1.4‐fold the carbohydrate content when compared to the control (without addition of BPF)....
Fri, 02/28/2020 - 03:19
The effects of different concentrations of black pepper (0%, 0.5%, 1.0%, and 1.5%, wt/wt) and frying time (4, 8, and 12 min) on the contents of six heterocyclic aromatic amines (HAAs) were investigated in fried tilapia fillets. The level of total HAAs increased analogously with the increase in frying time, the total content of HAAs in fried tilapia fillets with or without black pepper ranged from...
Fri, 02/28/2020 - 03:19
This research examined the effects of microwave and hot air oven drying on the nutritional, microbiological load, and color parameters of crickets’ powder. Both drying methods resulted in a slight variation in proximate composition. Microwave drying was considered the most suitable method for producing crickets’ powder because of the high levels of mineral elements, improvement in color...
Thu, 02/20/2020 - 03:19
The identification and use of natural compounds with antimicrobial activity against foodborne pathogens is of major importance. This study quantified, using Liquid Chromatography coupled with Mass Spectrum (LC‐MS), scopoletin in the roots of 20 cassava varieties that had been subjected to different commonly applied postharvest treatments to obtain local cassava‐derived foods. The extracted...
Tue, 02/18/2020 - 03:17
Head cheese is made from pork slaughter by‐products being important for the industry providing additional value to raw pork meat. The microbiological quality and physicochemical characteristics were evaluated, and the multivariate analysis was used to investigate the correlation between composition, texture, and color profile of head cheeses. Although high water activity and pH were observed, all...
Sat, 02/15/2020 - 03:17
Acrylamide was not detected after high hydrostatic pressure (HHP) of four different table olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca). Hydroxytyrosol, tyrosol, oleuropein, procyanidin B1, catechin, vanillic acid, caffeic acid, syringic acid, epicatechin, p‐coumaric acid, and verbascoside were the most important phenols found in fresh olives and after HHP treatment. The...
Sat, 02/15/2020 - 03:17
Antibacterial packaging films were developed by incorporating tea polyphenol (TP) into corn distarch phosphate (CDP)/carboxymethyl cellulose (CMC) films via solvent casting. Incorporation of TP had a great influence on the physical properties of the composite films. The prepared composite films were evaluated by scanning electron microscopy and Fourier transform infrared spectroscopy, and their...
Sat, 02/15/2020 - 03:17
The consumption of pesticide residues contaminated shiitakes resulted in important health issues in humans. This study evaluated the effects of classic household processing on six different pesticides used in shiitake culture, detailed in pesticide residue behavior and processing factors (PFs). Our results demonstrated that stir‐frying or frying reduced the residue levels of all six pesticides....
Thu, 02/06/2020 - 03:19
Natural herbs incorporated novel meat breads were studied for their shelf life analysis. Novel meat breads were formulated by fortifying whole wheat breads with protein (30% spent hen chicken meat), fiber (10% amaranth flour) and were flavored with culinary herbs, 0.5% oregano and 0.5% bay separately. These breads were stored at ambient temperature (27 ± 1 °C) for 9 days. Storage stability was...
Thu, 02/06/2020 - 03:19
The effects associated with fat content (0% to 40%) of pork batter and the positions (center and surface) on both ohmic heating (OH) and water bath heating (WB) treated samples, were investigated. The OH achieved a more uniform temperature distribution in pork batter as compared to WB‐ and OH‐treated samples showed lower cooking loss values for all samples tested. Besides, the thiobarbituric acid...
Thu, 12/19/2019 - 03:19
The simultaneous effects of microwave processing variables affecting the microbial quality and preservation of milk bioactive proteins were evaluated. Response surface methodology was used to investigate the individual and combined effects of ramp time (2.9–5.5 min), holding time (6.6–23.4 s), and final temperature (60–80°C) on the inactivation of two surrogates (Staphylococcus aureus and...
Thu, 12/19/2019 - 03:19
The present work aims to investigate the in vitro antioxidant activities of Enterobacter cloacae C3 lipopeptides, as well as the stability of sunflower oil in water (o/w) emulsion and the conservation of raw beef patties. The C3 lipopeptides were assayed for their antioxidant activity through five different tests. The C3 lipopeptides showed good in vitro antioxidant activities. Lipopeptides C3...
Wed, 12/11/2019 - 03:34
Green apple peels, (25.06 ± 0.06 g) with the moisture content of 3.05 ± 0.02 [kg (moisture) kg–1 (dry matter)], were dried using two dehydration methods, microwave, and natural drying until moisture content of apple peels was reduced to 0.092 ± 0.001 [kg (moisture) kg–1 (dry matter)]. Microwave drying periods at 1,000, 800, 600, and 400 W lasted for 17, 21, 27, and 33 min, respectively; whereas,...
Tue, 12/10/2019 - 03:20
The study examined free radical production of Listeria monocytogenes under nisin stress by colorimetric cell proliferation assay, and used flow cytometry (FC) to investigate the persister population of L. monocytogenes since agar plating is limited in providing information on persister cells exposed to nisin. The stationary phase populations in spent medium or resuspended in fresh TSB medium were...
Fri, 12/06/2019 - 03:18
Fruit beers are a special type of beers made with fruit addition in the production process. They are becoming popular especially in the field of craft breweries. Their production can be influenced by the seasonality of fruit harvest and by the risk of contamination due to the presence of microorganisms on the fruit skin. The purpose of the present study was to verify the use of sterile Ohmic‐...
Tue, 12/03/2019 - 03:32
The present study was carried for the toxicological assessment of Cinnamomum tamala essential oil (CTEO) in vivo since no previous work has reported the sub‐chronic toxicity in rats. Hence, the aim of the present study was to study for the first time sub‐chronic toxicity of CTEO, extracted from C. tamala leaves, in Wistar rats. Recently, there is development of new food preservatives to increase...
Tue, 12/03/2019 - 03:32
Reports indicate that aflatoxin contamination in almonds comprise a few highly contaminated kernels among a much larger bulk with low concentrations, hypothetically due to cross‐contamination during processing. To test this, kernels exhibiting this distribution were generated by distributing 141.5 µg of aflatoxin between 20 almonds (approximately 7 µg each) which were then mixed with 5 kg (...
Tue, 11/19/2019 - 03:18
This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15 °C. HPP (630 MPa/6 min) reduced native microbiota to values below detection limit (DL = 1 log CFU/g...
Fri, 11/15/2019 - 03:17
The aim of the study was to evaluate the effect of the high pressure (HP) technology on the preservation of persimmon purée during chilled storage (1, 30, and 90 days at 4 ± 1 °C). Results showed that the treatment at 400 MPa for 1 min was enough to eliminate the microbial counts and no regrowth was observed during storage. Physicochemical parameters, phenolic compounds, and antioxidant capacity...
Thu, 11/14/2019 - 03:17
The aim of this study was to evaluate the probiotic potential and the viability in fermented oat dairy beverage of Lactobacillus curvatus isolate P99. Probiotic potential was assessed through the survival in simulated gastrointestinal tract conditions, autoaggregation, coaggregation, and hydrophobicity capacity and antimicrobial activity. The safety aspects of the isolate were evaluated for...
Wed, 11/13/2019 - 03:17
Waffles, cookies, and crackers are considered to be one of the most often consumed confectionery products. Their complex composition in terms of raw materials used for their production often implies more than one source of heavy metals that end up in the final product. Therefore, the analysis of the heavy metals in these types of products is necessary. The present study deals with the...
Wed, 11/13/2019 - 03:17
Lifestyles of modern consumers, along with their desire for fresh, convenient, and natural products that claim health benefits, have led to the current increase in the production and consumption of fresh‐cut horticultural produce. Pomegranates are a very good source of bioactive compounds along with its unique sensory properties. However, the hard peel of pomegranates makes it difficult to...
Wed, 11/13/2019 - 03:17
This paper presents the first study on the effects of 20‐min dielectric barrier discharge (DBD) gas plasma and arc plasma‐activated water (PAW) on the total bacterial count (TBC), color values, and textural characteristics of shiitake on day 0 and day 7 of storage at 4 °C. The results were then compared to those of untreated samples (DC) and samples soaked in distilled water (WC). According to...
Wed, 11/13/2019 - 03:17
Chitosan is an extremely valuable polysaccharide and usually obtained from crustacean byproduct. In this work, a new non‐animal source chitosan is obtained from fungal precursors (Ganoderma lucidum spore powders, GLSP) using ultrasound‐assisted deacetylation (USAD), and the effects of processing parameters (irradiation time, solid‐to‐liquid ratio, NaOH concentration, and irradiation power) on the...
Wed, 11/13/2019 - 03:17
The survival of Salmonella Enteritidis, S. Typhimurium, S. Infantis, and S. Montevideo in experimentally inoculated (106 CFU/g) minced pork meat containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of oregano (Origanum vulgare) essential oil (OEO) packaged under vacuum or MAP (30%O2/50%CO2/20%N2) were evaluated within 15 days of refrigeration (3 ± 1°C) storage. Carvacrol was the...
Wed, 11/13/2019 - 03:17
Atmospheric pressure plasma jet (APPJ) was investigated as an alternative to chemical and thermal treatments for reducing aflatoxin (AFT) levels on peanuts. Kernels were inoculated with Aspergillus flavus to produce AFTs. They were then treated using two APPJ treatment regimens; constant exposure (for 1 and 2 min), and pneumatically agitated exposure in a conveyored channel for up to 5 min....
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‐...

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