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Journal of Food Processing and Preservation

Wed, 07/10/2019 - 10:18
This study aimed at determining mathematical correlations between total soluble solids (TSS) content, content of organic acids (OA), pH value (pH), and density (D) of apple juice and their electrical conductance and capacitance using the RCC equivalent model of food products (resistance and capacitance). Linear correlations were determined between total soluble solids content, organic acids...
Sun, 07/07/2019 - 09:19
The combined effect of sodium erythorbate, stable chlorine dioxide, and gellan gum glazing on quality of peeled shrimp was investigated during frozen storage, and compared with traditional water‐ice‐glazing treatment. Data revealed that the growth of total aerobes, Escherichia coli, and Staphylococcus aureus was significantly inhibited in the combined treatment, compared to the water‐ice‐glazing...
Tue, 07/02/2019 - 10:29
Because of less explored flavor characteristics and extensive utilization of bovine bone marrow extract (BBME) in food industry, this study was designed to focus on its flavor generation via Maillard reaction using different heating temperatures. Response surface method (RSM) was used to optimize the reaction conditions for generation of meaty flavor. Optimal conditions (time, temperature, and pH...
Sun, 06/30/2019 - 08:13
The changes in chemical composition of jackfruit (Artocarpus heterophyllus) during different stages of maturation (stage I–stage IV) were investigated. Further, deep‐fried jackfruit chips, a very popular snack of Asian countries, was prepared and the occurrence of acrylamide in the chips was estimated and correlated with the composition. Total carotenoids increased during maturation, while...
Sun, 06/30/2019 - 07:43
Co‐encapsulation of lupulon and xanthohumol, as major bioactive components of hop in lecithin‐based nanoliposomes was developed by sonication method. The procedure of production was optimized by considering the duration and the power of ultrasound device as well as the concentration of lecithin as variables for the Response Surface Methodology. The average particle size, ζ‐potential, and the...
Sun, 06/30/2019 - 07:13
Jujube juice was separately undergoing controlled lactic acid fermentation at 37°C for 24 hr with 90 different lactic acid bacteria (LAB) strains comprising 30 Lactobacillus casei strains, 30 Lactobacillus plantarum strains, and 30 Enterococcus faecium strains. Electronic nose and Electronic tongue combined with multivariate statistical analysis methods were applied for the investigation of how...
Wed, 06/19/2019 - 04:33
This study dealt about the thermal and kinetic characteristics of wheat during the drying‐ozonation process (DOP) needed for planning better drying methods that preserve desirable characteristics and minimize energy consumption. For this, ozone gas was applied with the drying air in different conditions, 15 and 45 min ozonation times and drying temperatures at 30, 40, and 50°C on wheat grains....
Mon, 06/17/2019 - 14:25
Accuracy of data for pesticide residues analysis is particularly important because analytical results are the basis for risk assessment and taking regulatory action. We, therefore, investigated the storage stability of eight organophosphorus pesticides on seven different kinds of matrices under different conditions; and the improvement measures of the stability of five pesticides on cabbage and...
Wed, 06/05/2019 - 14:54
Considering the popular use of microwave ovens to prepare foods, inhibitory effect of microwave cooking on foodborne pathogens was studied. Whiting and salmon blocks were inoculated either with E. coli O157:H7, Staphylococcus aureus or Listeria monocytogenes, then cooked in microwave oven to the internal temperatures of 50 and 70°C. Cooking of fish fillets to both internal temperatures resulted...
Tue, 06/04/2019 - 11:07
Concerns over environment, safety, and cost encourage the development of an aqueous process to extract almonds oils. A new method of processing almonds using a small amount of water was established, which recovered 96.32% of oils from the almond seeds with 55.47% crude oil content. The oil produced had 0.12 mg KOH/g acid value and 1.50 mmol/kg peroxide value. The residual oil content in de‐oiled...
Tue, 06/04/2019 - 11:04
In this paper, comparative study on fresh and frozen tomatoes of organic and conventionally cultivated crops was performed. Fruits of tomato cv. Rio Grande© were used and stored at 18°C for 12 months. Quality parameters of ascorbic acid, lycopene, β‐carotene, glucose, fructose and proteins, pH, color, acidity, water‐soluble solids, and elements and azoxystrobine were measured. The results showed...
Mon, 05/27/2019 - 06:39
The effect of roasted buckwheat flour or hull (raw and roasted) on the sensory qualities and consumer acceptance of commercially produced mixed rye/wheat breads and wheat rolls was studied. The microbiological safety of breads/rolls after storage was analyzed. A positive effect of buckwheat ingredients on the microbiological safety of bakery products was found. Significant differences were found...
Fri, 05/24/2019 - 11:12
Black tea composite contains a wide range of simple and complex phenolic compounds known for their antioxidant capabilities. Herein, a portable near‐infrared (NIR) spectroscopy (899–1724 nm) was used to predict the concentrations of cianidanol, ferulic acid, gallic acid, L‐epicatechin, phloridzin and rutin in congou black tea. High‐performance liquid chromatography‐diode array detector (HPLC‐DAD...
Mon, 05/20/2019 - 08:28
This study aimed to isolate bacteriocin‐like inhibitory substance (BLIS) producing strains from raw buffalo milk and characterize their probiotic and antimicrobial potential. The BT‐11 isolate was identified through 16S rDNA gene sequencing and recA gene amplification as Lactobacillus paraplantarum. The BT‐11 strain survived in low pH (2, 3) and bile (0.5, 1, and 2%) for 3 hr of incubation. The...
Tue, 05/14/2019 - 09:32
Eleutherine americana, a well‐known Asian medicinal herb, has been claimed for many biological activities. In this study, potential of E. americana ethanolic extract against adhesion and invasion of Caco‐2 cells by commonly contaminated Campylobacter spp. was evaluated. MIC50 values of E. americana extract against 39 enteritis patient and 26 chicken isolates were 125 µg/ml. Two models were set up...
Tue, 05/07/2019 - 07:28
The objective of this work was to evaluate microwave heating (MW) in the processing of camu‐camu juices. A factorial design (22) with repetition at the central point was performed. We evaluated the effect of microwave power (310‐940 W) and processing time (15‐45 s) on physicochemical characteristics, reduction of enzyme activity (POD and PPO), microbiological quality and bioactive compounds...
Mon, 04/15/2019 - 11:28
Effect of sterilization of milk and its subsequent storage on performance of qualitative tests used for detection of adulterants in the milk was studied. Some of the most prevalent adulterants viz. detergent, urea, ammonium salt, maltodextrin, starch, glucose, sucrose, gelatin, formaldehyde, hydrogen peroxide, and neutralizers were tested. Control and adulterated samples of milk were sterilized...
Mon, 04/15/2019 - 11:27
The aim of the study was to determine if the smoked fish being produced in Poland complies with the new, stricter limits set for BaP and PAH4. The effect of sample position in the smoking chamber was also studied. The margin of exposure (MoE) approach was used for assessing the risk of dietary exposure to PAHs from smoked fish products. The study material comprised of sprat, herring, mackerel,...
Mon, 04/15/2019 - 11:25
This study investigated genetic relatedness among Staphylococcus aureus from livestock, their carcass’ surfaces after slaughter, personnel, and equipment of a Greek abattoir. Genotyping was performed using PFGE, MLST, spa, and SCCmec. Antimicrobial susceptibility was determined according to EUCAST guidelines. Genes encoding staphylococcal enterotoxins (SEs) and Panton‐Valentine leukocidin (PVL)...
Wed, 04/10/2019 - 11:48
Cantaloupes and honeydew melons inoculated with 107 CFU/ml Salmonella bacteria were treated with 1.5% of hydrogen peroxide (H2O2) at 20°C and minimally treated at 70°C for 3 min before storage at 5, 10, and 20°C. Salmonella bacteria recovered from the cantaloupe and honeydew melon rind surfaces averaged 4.5 and 3.9 log CFU/cm2, respectively, before antimicrobial treatments. Fresh‐cut pieces...
Wed, 04/10/2019 - 09:24
The effects of the short‐term thermal processes applied to stingless bee honey were evaluated, which included the physicochemical characteristics (moisture, free acidity, pH, 5‐hydroxymethylfurfural, diastase activity, electrical conductivity, soluble solids, fructose, glucose, and sucrose) phenolic compounds content, antioxidant activity, and microbial load (molds and yeasts, thermotolerant...
Sun, 04/07/2019 - 13:33
The present study was done to evaluate different food packaging techniques which can prevent the spoilage of food and ensure its safety status toward human health. Jamun (Syzygium cumini) jam was prepared and packed in glass jars, PET plastic jars, polyethylene zipper bags, and aluminum foil to ascertain its quality and safety. During 3 months of storage pH, phenolics, antioxidant, and...
Wed, 04/03/2019 - 08:08
The purpose of the present study was to investigate the effect of increasing sodium caseinate (CAS) of low methoxyl pectin (LMP) based‐film formulations as well as pH on the release kinetics of incorporated natamycin (45 mg/L of film‐forming suspension) and the antimicrobial activity of films against two fungal strains. The diffusion coefficient values of natamycin from composite films to...
Mon, 04/01/2019 - 09:06
To improve quality and safety of fermented sausages, Lactobacillus pentosus isolated from kimchi was first used to partial replacement of sodium nitrite in sausages preparation. The study illustrated that the strain exhibited the ability of synthesis of nitrosylmyoglobin (Mb‐NO) due to the presence of nitric oxide synthase (NOS) and metmyoglobin (MetMb) reductase and possible generation mechanism...
Thu, 03/28/2019 - 11:10
Garlic (Allium sativum) belongs to Liliaceae family. Plants belonging to this family are well known for their sulfur compounds besides phenolic substances. The current study was planned to explore the potential of sonication treatment combined with various solvents for extracting bioactive components (phenolics and allicin) of two local garlic varieties that is garlic white and garlic pink and to...
Sun, 03/24/2019 - 10:30
The antimicrobial activity of different essential oils was screened against five Salmonella serotypes using disk diffusion. Cinnamon (Cinnamomum zeylanicum) and thyme (Thymus vulgaris) essential oils exhibited the highest activity with inhibition zones of 22.5–38.5 mm in diameter. These oils were also investigated for their ability to control Salmonella and mesophilic aerobic bacteria (MAB) in...
Thu, 02/21/2019 - 06:41
Aflatoxins (AFs) are secondary toxic metabolites. In this study, peanuts were contaminated with 500 µg/L B1, 250 µg/L B2, 250 µg/L G1, and 250 µg/L G2, then exposed to ultraviolet–ozone (UV/O3) with ozone concentrations of 3, 5, and 7 mg/L and exposure times of 10, 20, 30, and 60 min. With increasing exposure time and ozone concentration, the detoxification rates of AFB1, AFB2, AFG1, and AFG2...
Wed, 02/20/2019 - 13:43
Tomato and tomato‐based products play a vital role in human diet due to the presence of bioactive compounds. The conventional heat treatment is designed as a current practice in tomato products industry to ensure food safety but it can lead to undesirable changes both in the nutritional and in the sensory properties of the products. In order to avoid these unfavorable changes during the heat...
Tue, 02/19/2019 - 14:33
Mycotoxins widely contaminated the feed ingredients of shrimp, threatening the aquatic products, but their adverse effects on quality is less known. In this study, the adverse effects of T‐2 toxin (T‐2), aflatoxin B (AFB1), deoxynivalenol (DON), and ochratoxin (OTA) on the quality of Litopenaeus vannamei were investigated and compared. The results demonstrated that these four mycotoxins led the...
Fri, 02/08/2019 - 10:17
This study was aimed to investigate the immobilization of Saccharomyces cerevisiae on two different types of ceramic beads (activated alumina and alumina silicate) and comparing the supports for reduction aflatoxin M1 (AFM1) in vitro. The immobilization of S. cerevisiae was done on ceramic beads for 24 and 48 hr. The best immobilization was achieved at 48 hr. The images of scanning electron...
Fri, 02/08/2019 - 10:17
A new method was developed using a novel dye thiazole orange monoazide (TOMA) combined with quantitative real‐time PCR (qPCR) to detect viable Escherichia coli O157:H7 cells. Different from the commonly used PMA‐qPCR assay that is based on membrane integrity, this TOMA‐qPCR method is based on the concept of metabolic activity. TOMA consists of three components: a nucleic acid‐intercalating moiety...
Thu, 01/31/2019 - 05:43
Combination of oregano and rosemary essential oils (EOs) was proposed to obtain a better antimicrobial and antioxidant effect on fresh‐cut broccoli compared to the use of individual oils. In in vitro assays, EOs combinations (oregano + rosemary) were more effective to inhibit the growth of Escherichia coli O157:H7, Salmonella Choleraesuis, Listeria monocytogenes, and Staphylococcus aureus...
Sun, 01/20/2019 - 12:43
Cinnamon essential oils (CEOs) from leaf and bark were investigated for their antimicrobial potential against Salmonellatyphimurium and Listeria monocytogenes. Minimum inhibitory concentration of leaf and bark CEOs against S. typhimurium and L. monocytogenes at low (4‐log CFU/ml) and high (9‐log CFU/ml) initial concentrations was 0.5% (vol/vol). When applied on fresh celery previously inoculated...
Tue, 01/15/2019 - 15:45
This work aimed to determine the effect of citric and malic acids on the food safety, nutritional and physicochemical quality of sheep buchada. For this purpose, several microbiological (thermotolerant coliforms, coagulase positive Staphylococcus, and Salmonella sp.), nutritional (lipids, proteins, ashes) physicochemical (acidity, pH, water activity, and TBARS test), and sensorial analyses (...
Wed, 01/09/2019 - 10:35
In this study, effects of garlic extract on microbial growth occurred in minced chicken were measured. Microbial growths modeled were the yeast‐mold, Staphylococcus aureus, total coliform group bacteria, total mesophilic aerobic bacteria and total psychrophilic bacteria (TPB). Garlic extracts were added in concentrations of 0.5, 1, 1.5, and 2% and measurements were done at 1st, 3rd, 5th, 7th and...
Thu, 11/22/2018 - 14:04
Lactic bacteria are used in fermentation and food bio‐preservation through their production of organic acids and other antimicrobial substances like bacteriocins which restrain certain fungal strains. The main objective of this study is the isolation of Lactobacillus strains from curdled milk samples, in order, to inhibit, in vitro, mycotoxins production by Aspergilus flavus. Six bacterial...
Fri, 11/16/2018 - 11:43
Alternative and cost‐effective decontamination methods for dehydrated herbs and spices are subject of interest in industry. In this work, a fluidized bed ultraviolet (UV‐C) system was tested for decontamination of dehydrated thyme. The samples were exposed to UV‐C radiation at 254 nm at 25.7, 51.4, 102.8, and 205.6 J/cm2 delivered at an intensity of 26.7 mW/cm2. UV‐C at 205.6 J/cm2 resulted in 1....
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...

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