Journal of Food Processing and Preservation

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...
Wed, 10/28/2020 - 22:10
In this study the Saccharomyces cerevisiae biomass was applied to remove mercury in milk which is the common dairy product and the ability of this profitable yeast in bioremoving the Hg low concentrations (ppb) in milk was investigated. The initial Hg concentration, biomass dosage and contact time effects on rmoval efficiency of S. cerevisiae were studied and they were also optimized by the...
Wed, 10/28/2020 - 22:10
This study was aimed to determine the effects of a plasma jet of mixed argon and oxygen (Ar‐O2) on Aspergillus flavus growth in potato dextrose broth (PDA). Settings for power, discharge duration, and gas flow rate of the plasma jet system (PJS) were optimized over ranges of 10–20 W, 1–10 min and 3–9 L/min, respectively. The optimal conditions required to inhibit 100% of A. flavus growth at 30°C...
Wed, 10/28/2020 - 22:10
In this study, the anti‐microbial and anti‐biofilm potential of the cell‐free extract (CFE) of Lactobacillus plantarum was assessed against Listeria monocytogenes 32 isolated from the food sample. CFE of L. plantarum showed high anti‐microbial activity (15.5 ± 1.4 mm diameter zone) against L. monocytogenes 32. The anti‐biofilm forming activity with the sub‐minimum inhibitory concentration (MIC)...
Wed, 10/28/2020 - 22:10
This study explores the bioactivity, heavy metal contamination, antimutagenicity, and antioxidation aspects of a colorant powder (CP) derived from dragon fruit peels (DGFP) following a 2‐step process: extraction and creation of colorant powder. Extraction with deionized water at pH 5.5, 40°C for 20 min provided betacyanin content in the crude extract at 15.21±0.04 mg/g dry weight with betanin and...
Tue, 10/20/2020 - 22:11
Rhizome rot and quality deterioration of tender ginger after harvest were the restricting factors of tender ginger storage quality. In this research, cold storage with SO2 fumigation function was designed and the effects of 0.2 mL·L‐1, 0.5 mL·L‐1, 1.0 mL·L‐1 SO2 fumigation every 15 d on the storage quality of tender ginger was investigated. The improved cold storage and supporting equipment can...
Tue, 10/20/2020 - 22:11
The present study was conducted to preserve the microbial quality of chicken breast during storage time by using sodium alginate active coating solutions incorporated with different natural antimicrobials including Lemon Verbena (Le) and clove essential oils (Cl) which were added individually and in combination as well as packaging in Modified Atmosphere (M) (65% CO2, 30% N2, 5% O2) and in...
Tue, 10/20/2020 - 22:11
Microwave‐assisted extraction of pectin from walnut green husk (WGH) was optimized using Box‐Behnken design. The effects of microwave power, pH, irradiation time, and liquid/solid ratio on the extraction yield were investigated. The characteristics of WGH‐pectin extracted at the optimal condition were evaluated through physicochemical, structural, and functional analysis. Under optimal condition...
Thu, 10/01/2020 - 22:12
Raw goat milk was treated with a continuous mode of pulsed electric field (PEF) system, at three levels of field strength (20, 30, and 40 kV/cm) with monopolar square‐wave pulses of 5 and 10 µs treatment time. The physicochemical properties, particle size distribution, fatty acid profiling, and metal migrations of untreated and PEF‐treated goat milk were evaluated. The results indicated that PEF‐...
Wed, 09/23/2020 - 22:12
Today's consumers prefer foods that are practically prepared and ready for consumption. Therefore, global demand for the consumption of minimally processed fruits gained popularity. In this study, the use of quince (Cydonia oblonga) seed mucilage was investigated as an edible coating to extend the shelf life of mandarin fruit ready for consumption. The mucilage obtained from the quince seed...
Wed, 09/23/2020 - 22:11
In order to clarify the action of a seasoning mixture of salt and Chinese liquor in maintaining the hygienic and quality characteristics of refrigerated grass carp, the changes in physicochemical properties, biogenic amines, and microbial growth in grass carp fillets during storage at 4°C for 30 days were investigated. Results showed that fillets lightly salted with Chinese liquor had lower...
Thu, 09/17/2020 - 22:12
In this study, total RNA was extracted from young leaves of maize. Reverse transcription‐PCR (RT‐PCR) method was used to obtain full‐length TGase gene. The amplified fragment was sequenced to have 1,605 bp. The gene consisted of 535 amino acid residues with a calculated molecular mass of 60.9 kD. It was identical to the published TGase gene (GenBank NO.AJ421525). The TGase fragment was cloned...
Wed, 09/16/2020 - 22:13
In the current study, fresh‐cut broccoli was soaked in melatonin solution before cold storage (4°C, 95% RH) for 25 days. The results indicated that 100 µM melatonin treatment inhibited the increase of L* and b* values and retained higher hue angle, total chlorophyll content, and fresh weight during storage. Furthermore, 100 µM melatonin treatment obviously increased antioxidant contents including...
Wed, 09/02/2020 - 22:12
The study determined the genetic relatedness of Salmonella serotypes isolated from poultry caeca at the outlets cottage processors in Trinidad by pulsed‐field gel electrophoresis (PFGE). Of a total of 1503 caecal samples tested 91 (6.1%) yielded Salmonella spp. Ten serotypes were detected in the 91 Salmonella isolates which were digested by Xbal and subjected to PFGE. Based on the similarity of...
Tue, 09/01/2020 - 22:12
The present study aimed to investigate the effect of type of milk, fermentation time, temperature, and stirring conditions on the antibacterial activity of fermented milk by kefir grains. All fermentation conditions had a significant effect on the antibacterial activity of kefir samples against four bacteria, except for the effect of temperature on the diameter of the inhibition zone of Shigella...
Sat, 08/29/2020 - 22:13
This study analyzed the nutritional, functional and safety properties of 10 potato cultivars from China and their respective French fries. After frying there was a moisture loss of 24.16‐49.94% and oil uptake of 20.17‐31.01%. Ash, protein, carbohydrate (52.23‐62.49%), total polyphenol content, vitamin C (up to 4.56 mg/100g) and reducing sugar decreased possibly due to leaching during processing...
Sat, 08/29/2020 - 22:13
This study optimized storage conditions for fermented pork jerky via microbial fermentation. Lactobacillus bulogaricus was employed as starter culture, fermentation conditions and baking conditions were optimized in study. Microbial indices reflecting parameters of preserved fermented pork jerky involved the detection of total plate count, Escherichia coli, Salmonella, Staphylococcus aureus and...
Mon, 08/24/2020 - 21:28
The present study was conducted to utilize the sapota fruit wasted during seasonal glut for the production of wine. Being rich in sugars, sapota is a suitable raw material for fermentation which is an efficient method for the preservation of the nutritional, antioxidative, and functional properties of this fruit. Effect of addition of various nitrogen and phosphorus supplements was studied...
Fri, 08/21/2020 - 22:11
This present study revealed the effectiveness of a combined microwave‐ultrasonic pasteurization system on Listeria monocytogenes in bottle gourd juice. Response surface methodology based on the central composite design was employed for optimization with microwave power (W), microwave‐induced temperature (ºC), ultrasound amplitude (%) and ultrasound exposure time (min) as the independent factors....
Fri, 08/21/2020 - 22:11
ABSTRACT Salmonellaenterica has been shown to survive in low moisture foods (LMF) for extended periods. The objectives of this study were to statistically identify the effects of environmental stress factors; growth temperature (GTemp), osmotic (Osmo), oxidation (Oxi) and pH on the potential cross‐tolerance effect on the survivability of S. enterica in LMF. A factorial design was utilized to...
Fri, 08/21/2020 - 22:11
Non‐thermal food processing technologies have receiveda lot of attention in recent years as an alternative to conventional heat treatments. The pulsed light treatment (PL) is mostly applied to pre‐packaged foods in order to avoid post‐process contamination. However, for PL to fulfill its purpose regarding packaged foods, the packaging must comply with a series of requisites that may result in...
Fri, 08/21/2020 - 22:11
A study was conducted in order to access the effect of different processing conditions on the mineral status of the grain sorghum. Whole sorghum grain was (1) cooked in excess water, (2) fermented under submerged condition, (3) steamed after fermentation, and (4) fermented‐ steamed and flaked. The mineral content of the samples was determined through a microwave plasma atomic absorption...
Thu, 08/20/2020 - 22:11
In the current study; the presence and the level of total aflatoxin concentrations in corn and corn based products (namely, corn fiber, corn gluten and corn starch) obtained from a corn wet‐milling industry in Turkey, were analyzed by ELISA method. The samples were collected during the years 2018 and 2019. Among the samples the total aflatoxin concentrations were the least in the corn starch and...
Sat, 08/15/2020 - 22:13
Free radicals produced during oxidation on the one hand and food contaminated with food source microorganisms on the other are serious threats to human health which increase the need to use natural compounds to replace synthetic and chemical substances used. In the present study, the antioxidant and antimicrobial activity of the cinnamon extract was investigated during hamburger meat storage. Two...
Thu, 08/13/2020 - 22:11
The impact of high‐pressure processing (HPP) or thermosonication (TS) in combination with nisin on the microbial inactivation of green juice (celery stalk, apple, cucumber, parsley) and changes in its quality was investigated. Microbial inactivation with HPP at 600 MPa resulted ≥7 log reduction of Escherichia coli, whereas 5 and 7 log reduction of Listeria innocua were attained after combining...
Thu, 08/13/2020 - 22:11
The objective of this study was to compare the impact of ultrasound (US; 30 kHz; 2, 4, 6, and 8 min) and malic acid (MA; 0.5 and 1%), individually and in combination, on inactivation of food borne pathogens (Salmonella Typhi, Shigella dysenteriae, Listeria monocytogenes and Shigella flexneri) and the effect of US treatment on β‐carotene and total phenolics content in sweet lemon juice. The extent...
Thu, 08/13/2020 - 22:11
Honey is a commercial product that presents difficulties in food industries related to crystallization inside the packages. Dry ingredients are easy to handle. Honey co‐crystallized with sucrose is a dry productthat can be used in the food industry as long as fulfillsafety and sensory requirements. The objective of this work was to produce and characterize honey co‐crystallized with sucrose using...
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...

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