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Journal of Food Processing and Preservation

Fri, 02/02/2018 - 12:50
Combined effect of montmorillonite nanoclay (MMT) (3%w/w) and Origanum majorana essential oil (MO) (0.5, 1.0, and 1.5%v/v) on microstructural (SEM, TEM, and XRD), water sensitivity, barrier, mechanical, thermal, and antibacterial properties of sodium alginate (SA) was studied. Results showed that, addition of both MMT and MO reduced water solubility of SA film up to 47% while MO increased water...
Fri, 01/05/2018 - 10:30
In this article, the presence and physiological characteristics of lactic acid bacteria (LAB) isolated from traditionally made cheese from Southeastern Serbia were examined. Three samples, from different households, were obtained in spring. The screening of antagonistic potentials, using agar-well diffusion method, was evaluated. Briefly, three different genera of LAB (Enterococcus [32%],...
Fri, 01/05/2018 - 10:26
This study analyzed biofilms composed of Escherichia coli and Staphylococcus aureus on a stainless steel surface, in the presence of food residues (milk and meat exudate), at 25 and 35 °C, with the objective of simulating the real conditions of industrial processing of these foods. The biofilm formed on the surface was determined by quantifying the colonies and scanning electron microscopy. In...
Tue, 12/19/2017 - 08:21
To overcome the problems of high oil absorption in instant noodles, the effects were evaluated of drying processes using microwaves, infrared, and hot-air on the quality of protein-enriched instant noodle (PEIN) compared to deep frying. The drying time from using frying, microwaves, infrared, and hot-air were 1, 4, 20, 50, and 80 min, respectively. Although microwave-dried PEIN had the highest...
Tue, 12/19/2017 - 08:20
The effect of precutting hot water treatments on the quality of minimally processed kiwifruits was studies. Whole fruits were subjected to hot water dipping (HWD) at 45 °C for 25 or 75 min, minimally processed, packed and stored at 0 °C for 8 days. Weight loss, respiration rate, gas composition, texture, color, titratable acidity, pH, soluble solids content, sensory analysis, vitamin C, total...
Fri, 12/01/2017 - 07:10
The inhibition of Bacillus cereus growth from spores in cooked rice by nine fruit and vegetable peel powders was investigated. The powders were mixed into rice at 10% (wt/wt) along with four-strain B. cereus cocktail to obtain a spore concentration of about 2.04 log spores per gram. Aliquots (5 g) of cooked rice were cooled from 54.5 to 7.2 °C in 12, 15, 18, or 21 hr, resulting in 1.93, 2.82, 3....
Fri, 12/01/2017 - 07:05
Whey protein films containing antimicrobial compounds provide another layer of protection and thereby may extend the shelf life of food products. In this research, the effect of Satureja khuzistanica Jamzad essential oil (SKJEO) at the concentrations of 0 (as control), 0.5, 1, and 2% (wt/wt, in the film forming solution) on the characteristics of cross-linked whey protein isolate-based films was...
Thu, 11/23/2017 - 07:35
Plant phenolic extracts can inhibit biogenic amine formation, but the activity of each phenolic acid is poorly understood. This study aimed to examine the effects of individual phenolic acid on the biogenic amine formation of Enterobacter aerogenes. The antibacterial activities of phenolic acids were evaluated by optical density at 600 nm. The concentration that did not reduce bacterial...
Wed, 11/22/2017 - 01:00
In this study, the in vitro and in situ antimicrobial properties of FOODGARD F410B citrus extract were evaluated in compared to sodium benzoate against 5 pathogenic bacteria (Escherichia coli, Salmonella Typhimurium, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes), total aerobic microflora (TAM), total yeasts/molds and also one resistant yeast (Zygosaccharomyces rouxii) and...
Tue, 11/21/2017 - 05:20
Flour premix of copra meal 15% with germinated foxtail millet 85% blended with amaranth in 60:40 proportions to get gluten free, calorie deficient composite mix for biscuits. Attempts were made for obese and diabetics as target population with maltodextrin and acesulfame-k to find the extent of possible partial replacement of bakery fat and table sugar, respectively. It was found that...
Mon, 11/20/2017 - 06:42
In the present study, Perilla leaf essential oil (PLEO) was extracted by steam distillation and analyzed using SPME–GC–MS. We further discovered that PLEO could inhibit the growth of Escherichia coli, Salmonella and Staphylococcus aureus. Then, we evaluated the impact of the addition of PLEO (0.01 and 0.03%) on the quality changes of a surimi-based food. We found that during 4 weeks of cold...
Thu, 10/26/2017 - 11:01
Dielectric barrier discharge (DBD) atmospheric plasma treatment is an innovative non-thermal food processing technology. There is an abundant body of research on the effectiveness in inactivation of foodborne pathogens on fresh fruit and vegetable produce with atmospheric air DBD plasma. However, studies that disclose plasma interactions with fruit or vegetable juices are scarce in number to the...
Thu, 10/26/2017 - 09:45
Moisture migration can produce deleterious physical and chemical changes in multi-component foods, potentially affecting safety, shelf life, and sensory quality. This phenomenon occurs over time due to the driving force of water activity differences among components in the product. Incorporating edible barriers into the food system can reduce moisture migration and its negative consequences and...
Wed, 10/25/2017 - 08:45
The effectiveness of bilayer coating from coatings based on native sesame protein and organic acid crosslinked sesame protein in improving quality and increasing the shelf-life of fresh-cut pineapple was determined. Cut pineapple fruit was coated by using bilayer technique with a dipping method and stored in polystyrene trays for 15 days at 5 °C. Shelf-life studies for both coated and noncoated...
Wed, 10/25/2017 - 08:40
Red pepper powder from a local market was vacuum-packaged in aluminum foil bags, irradiated by a 60Co gamma irradiator at seven doses (0, 3, 6, 9, 12, 15, and 18 kGy) and stored at ambient temperature for 8 months. Postirradiation changes of the microbiological quality, aflatoxin B1, volatile oils, pungency, and the color of red pepper powder during different storage periods were investigated....
Wed, 10/25/2017 - 08:40
The concept of migration from polymeric packaging materials to food and food simulants, under the environmental conditions expected during the food products' complete life cycle, is discussed here. The most broadly approved models that cope migration as a diffusion-driven process have been neglecting more complicated mass transport mechanisms, and environmental involvement that are occurring in...
Fri, 10/20/2017 - 08:36
High pressure processing (HPP) as a non-thermal technology has been attracted more attention for its minimal effects on food quality, and its effects assisted slightly acidic electrolyzed water (SAEW) on microbe, physical quality, and free amino acids of mud snail (B. exarata) were evaluated. Results showed that total microbial counts and psychrotrophic bacteria of HPP-SAEW group were below the...
Tue, 10/17/2017 - 08:22
Heat treatment is a common method to improve certain functional properties of whey protein, whereas this process is usually accompanied with the formation of lysinoalanine (LAL), which may reduce the protein nutritional value and even cause safety concerns. This study aimed to investigate the effect of the protein content (8–10%, wt/vol), pH (7.5–8.5), heating temperature (70–85 °C), and time (5...
Tue, 10/17/2017 - 08:06
Fresh-cut coriander is one of the most frequently consumed leafy vegetables in China due to convenience and flavor, but it has safety issue mainly because of microbial contamination. The optimum conditions for treating fresh-cut coriander with chlorine dioxide were concentration of 60 mg/L, time of 10 min and solution to fresh-cut product ratio of 8:1. This process decreased the total number of...
Wed, 09/20/2017 - 05:35
We analyzed the microbiological quality and safety of raw milk from vending machine and assessed the evolution of its microbiota during the refrigeration at 7 °C. We also monitored the survival of E. coli O157:H7 strain artificially added to the raw milk during the refrigeration and investigated the possibility to use the probiotic Lactobacillus rhamnosus GG strain to control pathogenic and...
Tue, 09/19/2017 - 11:40
This study evaluated and compared the levels of selected heavy metals in three fish species from two water bodies in Osun State. The fish species were carefully harvested, processed, and prepared for heavy metals (Nickel, Cadmium, Lead, and Arsenic) determinations using atomic absorption spectrophotometer. Results obtained showed that all the heavy metals investigated were present in all the...
Tue, 09/19/2017 - 11:36
The efficacy of low wavelength ultraviolet light (UV-C) as a disinfection process for a scattering fluid such as skim milk was investigated in this study. UV-C inactivation kinetics of two surrogate viruses (bacteriophages MS2 and T1UV) and three bacteria Escherichia coli ATCC 25922, S. Typhimurium ATCC 13311, Listeria monocytogenes ATCC 19115 in buffer and skim milk were investigated. UV-C...
Fri, 09/15/2017 - 11:25
The objective of this study was to evaluate the effect of ultrasound (60 and 80% amplitude, 15 and 25 min) of blackberry juice on physicochemical (pH and total soluble solids), microbiological analysis (total plate count and Enterobacteria), and in vitro intestinal bioaccessibility of polyphenols and antioxidant activity (ABTS, DPPH). Ultrasound treatment caused a decrease of microbial count of...
Wed, 09/13/2017 - 07:30
Polyethylene nanocomposite films containing combinations of organoclay (OC) nanoparticles were prepared using extrusion molding method. The physical (X-ray diffraction [XRD] and scanning electron microscopy [SEM]), mechanical (tensile strength [TS] and elongation at break [E]) and antibacterial properties of the films against gram positive and gram negative bacteria were evaluated. XRD results...
Thu, 09/07/2017 - 10:50
Milk and whey powders are commonly used ingredients in powdered infant formula (PIF) and follow-up formula (FUF). In this study, Cronobacter sakazakii and Cronobacter dublinensis both of dairy origin and a reference strain, Cronobacter muytjensii, ATCC 51329 were investigated for thermal inactivation (D and z values). Heat resistance of the pathogen was studied between 52 and 60 °C in trypic soy...
Wed, 09/06/2017 - 12:36
Peanut kernels contain potent bioactive components such as stilbenes. In this study, stilbenes were extracted from sliced peanut kernels using 60% ethanol, and their antioxidant and antibacterial properties were evaluated. For a practical application, the storage quality of sausage products was evaluated at ambient (25 °C) and low (4 °C) temperatures. Our results revealed that peanut stilbenes...
Thu, 08/24/2017 - 07:20
Trichothecium roseum is one of the most dreadful postharvest pathogens responsible for core rot of apples. Besides causing economic loss, the disease is also associated with mycotoxins contamination. The effects of storage temperature and lesion diameter on T-2 toxin and neosolaniol (NEO) accumulation were evaluated in genetically diverse apple cultivars. The results showed T-2 concentration was...
Fri, 08/18/2017 - 13:22
The microbiological standard method for the detection of Salmonella spp. is time-consuming, and consequently there is a need for an alternative rapid methodology for its detection. In this study, two open-formula real-time PCR methods for detecting the inv A and ttr gene Salmonella spp. have been successfully optimized and in-house validated. Different DNA extraction procedures were used (...
Fri, 08/18/2017 - 13:00
The physiochemical and microbiological properties of minced beef exposed to electron beam irradiation were studied during 15days of storage. Samples were irradiated at dose rates of 42, 90, 150, and 210 kGy/min from 2 kGy dose. The result showed that the total bacterial counts of nonirradiated groups were higher than treatment groups during the whole storage period. While the total bacterial...
Fri, 07/14/2017 - 06:01
Total ash clearance rates and saponins' loss rates of Panax notoginseng rhizome, root tuber, and rootlet all increased with a prolonged washing time and the rising of water temperature. Under the same conditions, the total ash clearance rates of fresh P. notoginseng were significantly higher than those dried. Meanwhile, the saponins' loss rates were opposite. The highest daily intake of...
Fri, 07/07/2017 - 08:55
Three typical lactic acid fermentation processes (i.e., sauerkraut, pickling, and kimchi) were used via inoculation with the starter culture of Lactobacillus plantarum, for the purpose of preserving King Oyster Mushrooms (Pleurotus eryngii). Notable differences were observed in chemical composition between King Oyster Mushrooms and common vegetable plants. Despite this, LAB still quickly...
Wed, 07/05/2017 - 06:20
The presence of pathogens such as Escherichia coli O157:H7 (EC) represents risks to public health and to economy of Brazilian beef industry. In this context, the application of lactic acid (LA) is an efficient practice employed to reduce bacterial count without compromising consumer safety. Our aim was to verify the inhibitory effect of LA application combined with aging and different packaging...
Tue, 07/04/2017 - 05:55
Fresh-cut vegetables became more and more popular due to healthy eating habits, with main problem safety of the product because of microbial spoilage as well as visual and nutritional quality changes. Ozone may act as a sanitizer; however, due to its strong oxidant activity care is needed, as in some cases, that is, if the dose being used is too high, the quality of the produce may be reduced....
Fri, 06/09/2017 - 12:05
Stem contact maceration is a technique used in red winemaking for wines poor of phenolic constituents (tannins) in order to improve organoleptic characteristics and ensure color stability over time. This article investigates how the presence of different amounts of de-stemmed bunches affects stilbenoids, known for their nutraceutical properties and biogenic amines (BAs), known for their adverse...
Fri, 06/09/2017 - 07:55
ɛ-Poly-l-lysine (ɛ-PL) is a cationic peptide with a broad-spectrum antimicrobial activity. This study investigates the use of ɛ-PL as natural antimicrobial to inhibit fungal growth and to reduce aflatoxins (AFs) production. Antifungal activity of starch biofilms with different concentrations of ɛ-Poly-l-lysine (ɛ-PL) was determined in solid medium against Aspergillus parasiticus (AFs producer)...
Wed, 05/31/2017 - 07:40
Outbreaks of foodborne illnesses are big problems associated with the consumption of fresh-cut fruits and vegetables. To enhance the safety of fresh-cut apples, this study combined ultraviolet (UV) irradiation and lactic acid bacteria (LAB) to eliminate and inhibit the growth of Salmonella enteritidis on fresh-cut apples. The results showed that the combination treatment of 0.96 kJ/m2 UV-C...
Fri, 05/26/2017 - 10:20
Requeijão, a Portuguese whey cheese, was selected as a case study of a highly perishable dairy product and stored at 0.1 (AP) and 100 MPa (HS) at variable room temperature (RT) (≈17–21° C) and compared with refrigeration (RT) (4° C), during two storage periods, 24 hr and 10 days. After 24 hr at AP/RT, Requeijão presented microbial counts above 6.00 log CFU/g, while after HS, total aerobic...
Thu, 05/25/2017 - 11:40
The effect of decontamination methods on fresh-cut vegetable washing waters was evaluated. NEW, ClO2, organic acid-based product FPW, and UV-C were tested with and without an interfering carrot juice of 1% (IS), on Yersinia enterocolitica and Yersinia pseudotuberculosis, Escherichia coli, and yeast Candida lambica. The use of ClO2 (50 ppm active chlorine) resulted in >4 log reduction of Y....
Wed, 05/24/2017 - 11:30
The effect of high pressure processing (361 MPa/12 min/46 °C) on the quality and shelf-life of black tiger shrimp was investigated. Changes in physical, biochemical, microbiological, and sensory attributes of samples packed in low density polyethylene (LDPE), ethylene vinyl alcohol (EVOH), and multilayer metalized polyester (MMP) pouches were examined during storage at 4, 15, and 25 °C for 30...
Wed, 05/24/2017 - 11:22
The yeast strain, Saccharomyces cerevisiae YE-7, was tested to control the apple blue mold disease caused by Penicillium expansum and the accumulation of patulin mycotoxin. Compared with control, pre-treatment of pathogen-infected apples with YE-7 significantly reduced the incidence of blue mold diseases and patulin accumulation in rotten apple tissue by 48% and 42.6%, respectively....
Thu, 05/11/2017 - 11:31
Microbiological quality and the presence of solid impurities in industrial (n = 50) and artisanal (n = 50) fresh filled pasta (n = 100) were investigated. Samples were analyzed for microbiological quality (Enterobacteriaceae and Bacillus cereus counts), pH and aw determination, and solid impurities detection. The 54.0% of artisanal samples showed unsatisfactory values for Enterobacteriaceae with...
Thu, 05/11/2017 - 11:30
Given the negative effects of chemical preservatives, recently there has been an increasing tendency to identify and utilize plants with preservative and antimicrobial properties. This study aimed to investigate the antimicrobial effects of Satureja edmondi on the growth form of Staphylococcus aureus in commercial soup. The plant was collected from the Chalabeh Mountains in Kermanshah. First,...
Tue, 05/09/2017 - 11:30
Chitosan is considered as a functional packaging component for maintaining the quality and increasing the shelf life of perishable foods include meat, poultry, fish, dairy products, and all cooked leftovers. The present study was conducted to evaluate edible coating of chitosan (2%) containing ethanolic extract of propolis (1% and 2%) on microbiological (mesophilic aerobic, psychrotrophic,...
Fri, 04/28/2017 - 08:38
The alternative technologies discussed in this review are able to eliminate pathogenic bacteria while retaining bioactive compounds such as anthocyanins, phenols, pigments, and vitamins, improve the extraction processes of fruit or vegetable juices. The use of nonthermal processing technologies in beverages might provide a higher quality value to the final product and consumers tended to prefer...
Fri, 04/28/2017 - 08:23
The removal and inactivation of the biofilms remain challenging in the food processing environments. The objective of this study was to examine the efficacy of acidic electrolyzed water (AEW), a novel and green disinfectant, in the inactivation of Bacillus cereus biofilms on stainless steel surfaces. The surviving cell population in the biofilms was less than the detection limit upon...
Fri, 04/28/2017 - 08:18
The efficiency of ozonated water as a disinfectant for removing microorganisms in freshwater fish was investigated. Nile tilapia samples (whole and fillets) were immersed in cold water (11°C), without ozone (0 ppm—control) and with ozone (0.5, 1.0, 1.5 ppm) for 0, 5, 10, and 15 min. Microbiological and physicochemical parameters were evaluated. The most efficient ozone concentration to reduce...
Fri, 03/31/2017 - 09:10
According to EC Reg. 2073/2005, Food Business Operators must demonstrate the safety of fermented sausages by using different approaches based on physico-chemical analyses, predictive microbiology and Microbial Challenge Test. The aim of the present study was to investigate the application of different ingredients related to product safety on the development of key hurdles in Mediterranean-style...
Fri, 03/31/2017 - 08:50
The heat-resistant lipases from psychrotrophic bacteria play a major role in the deterioration of dairy products during storage and shelf life. The aim of this study was to analyze the predominant psychrotrophic bacteria and their lipases with the relevance to preserve the quality of dairy products. Three bovine raw milk samples collected from North China were screened for the presence of...
Wed, 03/29/2017 - 13:18
This study evaluated the physicochemical characteristics and volatile profile of strawberry pulp subjected to factors, pasteurization (unpasteurized and pasteurized), freezing method (static air and forced air), and their interactions, during 12 months. Strawberry fruit were washed, sanitized, and pulped. The pulp was packaged, pasteurized, and frozen (0, 2, 4, 6, and 12 months). We concluded...
Fri, 03/24/2017 - 11:45
This study evaluated the effect of Lactobacillus plantarum (Lp) individually or in combination with the extension of incubation period on the survival of native and standard strains of Listeria monocytogenes (Lm) in ultra-filtered white (UFW) cheese throughout the 60 days of storage. Based on the results, in all samples the number of Lm was decreased up to the end of the storage period; however...

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