Research Publications (Food Safety)

Journal of Food Processing and Preservation, Accepted Article. The effect of microwave power levels, frying time and temperature on mass transfer and acrylamide formation during deep-fat frying of carrot slices were determined. Maximum and minimum moisture loss were measured respectively in the control (fried at 170°C for four minutes) and samples pretreated with microwave at 7W/g power and fried at 150°C for two minutes.

Journal of Food Processing and Preservation, Accepted Article. The acrylamide (AA) content of potato chips (PC), French fries ready-to-eat (FF) from fast-foods and prepared in households consumed by the Romanian population was estimated and also AA intake by consuming such products. The mean AA content of PC, FF from fast-food and prepared in households was 386.67, 149.55, and 530.32 µg/kg, respectively.

Journal of Food Processing and Preservation, Accepted Article. Abstract

Journal of Food Processing and Preservation, Accepted Article. Iran is the most important exporter of pistachios in the world. One of pistachio export challenges is the damage of pistachio by warehouse pests. Many efforts have been made to discover alternative methods of non-toxic pest control. To study the effect of the cold plasma jet on P. interpunctella of pistachio nut, three treatment variables were used by argon/air ratio, the plasma exposure time, and the power supply voltage.

Journal of Food Processing and Preservation, Accepted Article. The physicochemical characteristics and chemical safety of two categories of grilled meat from Niger were assessed, using sun drying and optionally wood fire grilling processes. Contamination factors associated with the critical unit operations were identified and the technological parameters were monitored through these processes. Sixty samples were analysed for dry matter, pH and water activity.

Journal of Food Processing and Preservation, EarlyView. Volatile N‐nitrosamines (VNAs) and polycyclic aromatic hydrocarbons (PAHs) are two of the most hazardous compounds for human health in the meat products have cured by nitrite and smoke, on whose contents different cooking methods can have a significant effect on quality.

Journal of Food Processing and Preservation, Accepted Article. In this study, the optimized conditions for L‐asparaginase treatment on Arabica coffee beans and the impacts of two independent variables (enzyme dosage and treatment time) on five dependent variables (acrylamide, 2‐Acetyl‐3‐Methylpyrazine, 2,3‐Dimethylpyrazine, 2,5‐Dimethylpyrazine and 2‐Methylpyrazine) were investigated by employing RSM.

Journal of Food Processing and Preservation, Accepted Article. In this study, the level of acrylamide (AAM) in Robusta coffee beans was analyzed in a hot air roaster, in which the temperature was increased from room temperature to 220 °C. Results showed that the maximum AAM level of 974 ± 29 μg/kg was achieved at 180 °C. Thereafter, AAM continuously decreased down to 109 ± 18 μg/kg.

Effects of marinating and frying on the flavor of pigeon meat during the production process of braised pigeon were investigated. Volatile components of raw pigeon meat, braised pigeon meat and fried pigeon meat were analyzed by SPME‐ GC‐MS and gas chromatography‐ion mobility spectroscopy (GC‐IMS). Results showed that 47 and 39 volatile aroma components were detected by GC‐MS and GC‐IMS technologies respectively in the samples of braised pigeon.

It was investigated effects of roasting temperature and time on color, crude oil, acrylamide, total phenols, antioxidant activity, and trans fatty acid and phenolic contents in white and brown sesame seeds. Samples were roasted in a microwave oven (360, 540, 720 W; 5, 10, 15 min) and an electric oven (180 °C, 200 °C, 220 °C; 10, 20, 30 min). Phenolic and antioxidant contents changed significantly.

Polycyclic aromatic hydrocarbons (PAHs) are a group of lipophilic organic compounds consisting of two or more fused aromatic rings. Ingestion through contaminated food and water is a major route of human exposure to PAHs. Smoked products are important sources of dietary PAHs. Therefore, this study evaluated the effect of smoking times on the content of PAH compounds.

The moisture sorption isotherms for oven dried mango were constructed gravimetrically at three different temperatures of 25°C, 30°C, and 35°C, and relative humidity ranging 8.3%–97.0%. The Guggenheim–Anderson–de Boer model was used to fit sorption data and constant equations determined using nonlinear regression analysis. The isotherms had J‐shaped curve that represents type III isotherms characterized by sugar‐rich products.

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 into pET‐28a prokaryotic expression vector.

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 and the reaction and denaturation of compounds caused by the heat during frying.

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.

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 strips (sunflower oil with potato stripsthat is SOPS).The free fatty acids (FFAs)and acrylamide conte

The cover image is based on the Original Article Application of grape seed extract lead to a higher formation of polycyclic aromatic hydrocarbons in roasted pork sausage at the end of storage by Cai Kezhou, Yuzhu li, Wei Xing et al., https://doi.org/10.1111/jfpp.14532.

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.

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 important release of Sn and Fe so that canned foods did not comply with regulation.

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 degradation rate of pesticide residues was best.

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.

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).

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 combustion generates polycyclic aromatic hydrocarbons (PAHs).

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 fatty acids (UFA).

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.