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You searched for: Journal name Journal of food processing and preservation Remove constraint Journal name: Journal of food processing and preservation Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.46 no.4 Remove constraint Source: 2022 v.46 no.4
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1. Branched chain length distribution of amylopectin in rice flour as a key attribute for determining the quality of extruded rice noodles

Author:
Taiyoung Kang; Mi‐Ra Yoon; Jeom‐Sig Lee; Kyeong‐Ok Choi
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16473
ISSN:
0145-8892
Subject:
amylopectin; amylose; crystal structure; enthalpy; extrusion; gelatinization; gelatinization temperature; noodles; rice; rice flour; texture
Abstract:
... The objective of this study was to investigate the effects of the branched chain length (BCL) distribution of amylopectin and crystallinity on the gelatinization property and the quality of extruded rice noodle. From the three different types of rice flour (Palbangmi [PBM], Saegoami [SGAM], and Mimyeon [MM]) with high amylose contents, MM displayed higher levels of longer amylopectin branched chai ...
DOI:
10.1111/jfpp.16473

2. Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A2: A possible role for depletion of neutral lipid hydroperoxides

Author:
James G. Whalin; Ling Liu; Scott A. Rankin; Wenjing Zhang; Mark P. Richards
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e15997
ISSN:
0145-8892
Subject:
antioxidant activity; color; fractionation; free fatty acids; lipid peroxidation; lipid peroxides; phospholipase A2; phospholipases; pork; rosemary; sausages; storage time
Abstract:
... Rosemary extract (R) was added to pork sausage and compared with a novel antioxidant mixture of R and phospholipase A2 (R + P) as well as a treatment of synthetic antioxidants (Syn). Through 245 days of −20°C storage, lipid hydroperoxides (LOOH), redness, and hexanal were similar between R and R + P. However, earlier in storage, R + P decreased LOOH compared with R (p < .05); the neutral lipid hyd ...
DOI:
10.1111/jfpp.15997

3. Development and characterization of poly(butylene adipate‐co‐terephthalate) (PBAT) antimicrobial films with clove and cinnamon essential oils

Author:
Luiz Emílio Pessôa Timeni de Moraes Filho; Michelle Félix de Andrade; Leonardo Ferreira de Freitas; Maria de Los Angeles Perez Fernandez Palha; Glória Maria Vinhas
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16489
ISSN:
0145-8892
Subject:
anti-infective agents; antimicrobial properties; biodegradability; cinnamon; cloves; essential oils; humans; microbial growth; polymers; shelf life; temperature
Abstract:
... Packaging is a physical barrier that separates the product from the outside. It is also possible to add active agents to the packaging so that it becomes active, extending the shelf life of products. Antimicrobial active packaging uses antimicrobial agents, such as essential oils, to inhibit or delay microbial growth in food. The objective of this work is to produce active packaging made of poly(b ...
DOI:
10.1111/jfpp.16489

4. Effect of different types and concentrations of salts added to Requeson cheese on texture, sensory, and physiochemical characteristics

Author:
Ivette Karina Ramírez‐Rivas; Néstor Gutiérrez‐Méndez; Ana Luisa Rentería‐Monterrubio; Rogelio Sánchez‐Vega; Juan Manuel Tirado‐Gallegos; Eduardo Santellano‐Estrada; América Chávez‐Martínez
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16336
ISSN:
0145-8892
Subject:
adhesion; cheese whey; color; functional foods; lipid content; protein content; sodium; taste; texture; whey; whey protein
Abstract:
... Different salts and concentrations (1% NaCl, 1.5% NaCl, 1% (1:1) NaCl/KCl, 1.5% (1:1) NaCl/KCl, and 0.1% CaCl₂) were used to elaborate Requeson cheese to evaluate yield, color, texture, physiochemical composition, and sensory characteristics. Yield, moisture, and protein content did not change among treatments (p > .05). Fat content was higher (p < .05) in the cheese without added salt. Adhesivene ...
DOI:
10.1111/jfpp.16336

5. Effects of aw storage condition on quality deterioration of dried cabbages

Author:
Minhao Xie; Haoliang Pu; Qiuhui Hu; Anxiang Su; Alfred Mugambi Mariga; Xiuting Li; Wenjian Yang
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16466
ISSN:
0145-8892
Subject:
Leuconostoc; bound water; cabbage; dimethyl disulfide; flavor; hardness; microorganisms; microstructure; water activity
Abstract:
... Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and flavor properties, water status and mobility, and bacterial composition of dried cabbages stored at different water activity (aw, 0.33, 0.43, 0.67, 0.78, and 0.84) conditions for ...
DOI:
10.1111/jfpp.16466

6. Effects of different drying methods on the quality of daylily powder

Author:
Yao Ma; HaiHon Zhang; XueMei Ma; HuiHui Hao; JingHui Yang
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16467
ISSN:
0145-8892
Subject:
air; amino acid composition; ascorbic acid; bulk density; color; edible flowers; flavor; flowering; food additives; freeze drying; industry; nutrition; oils; particle size; protein content; surface area; wastes; China
Abstract:
... Daylily is an edible flower in China. Daylily powder is prepared from the flowered or damaged by‐products during its processing, which accounts for 10% of the total amount. In order to optimize the drying methods, the powder properties, internal structure, nutrition, and color of daylily powder prepared by natural air drying (ND), hot air drying (HD), vacuum freeze‐drying (FD), and spray drying (S ...
DOI:
10.1111/jfpp.16467

7. Effects of onion paste on flavor of a different kind of bread (naan) analyzed with E‐Nose and GC‐IMS

Author:
Gulnazar Sireyil; Aygul Alim
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16457
ISSN:
0145-8892
Subject:
alkenes; breads; cluster analysis; discriminant analysis; electronic nose; flavor; heterocyclic compounds; onions; principal component analysis; spectroscopy; China
Abstract:
... In this study, electronic nose (E‐Nose) and gas chromatography‐ion mobility spectrometry (GC‐IMS) were used to analyze the effects of different amounts of onion paste (0, 10, 20, 30, 40, and 50%) on the flavor of naan (a different kind of bread with a round/circle shape, and naan is largely taken as favorite food in Xinjiang Uyghur Autonomous Region, China). The results showed that the E‐Nose anal ...
DOI:
10.1111/jfpp.16457

8. Effects of psyllium husk powder on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi

Author:
Yajun Zhu; Tao Ye; Shaotong Jiang; Lin Lin; Jianfeng Lu
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16452
ISSN:
0145-8892
Subject:
Hypophthalmichthys molitrix; bound water; deformation; dietary fiber; disulfide bonds; food composition; gels; hydrophobic bonding; psyllium gum; surimi; water distribution; water holding capacity
Abstract:
... The gel properties of silver carp (Hypophthalmichthys molitrix) surimi fortified with 0.1% PHP were investigated. The addition of 0.1% Psylluium husk powder (PHP) significantly increased the water‐holding capacity (WHC) of the surimi gels, which was associated with the increase in hydrophobic interaction and disulfide bond content (p < .05). A slight decrease in freezing point and non‐freezing bou ...
DOI:
10.1111/jfpp.16452

9. Impact of initial grain moisture, fumigation, and storage period on physicochemical characteristics of wheat in Pakistan

Author:
Muhammad Akhlaq; Shinawar Waseem Ali; Ayesha Murtaza; Muhammad Arshad Javed; Aftab Ahmad Khan; Rai Muhammad Amir
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16387
ISSN:
0145-8892
Subject:
aluminum; dough; dough development; flour; fumigation; gluten; milling industry; phosphides; relative humidity; storage time; stored grain; temperature; water content; water uptake; wheat; Pakistan
Abstract:
... Wheat is a seasonal crop in Pakistan, that is why the government and milling‐industry procures and stores its significant portion. This study was aimed to investigate the impact of storage duration, initial grain moisture (IGM), and fumigation (aluminum phosphide) on wheat quality characteristics during bulk storage. During study, storage period and warehouse temperature showed a significant impac ...
DOI:
10.1111/jfpp.16387

10. Investigating the impacts of harvest stages, citric acid and calcium lactate treatments on changes in quality attributes and natural microbiota of minimally processed litchi during storage

Author:
Zanele Veronica Nhleko; Oluwafemi J. Caleb; Mduduzi E. K. Ngcobo; Tieho P. Mafeo; Rebogile R. Mphahlele
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16492
ISSN:
0145-8892
Subject:
Chaetomium; Colletotrichum; Diaporthe; Litchi; Trametes; aril; ascorbic acid; calcium lactate; citric acid; cold storage; freshness; fumigation; fungi; harvest date; markets; pericarp; shelf life; storage time; sulfur dioxide
Abstract:
... The study investigated the changes in quality of minimally processed litchi arils, harvested at two different dates (H) and treated with citric acid (1%, T1), calcium lactate (1%, T2), and citric acid (1%) + calcium lactate (1%) (T3) for 2 min. Treated litchi arils and non‐treated (control) were packed in punnets and stored at 1°C for 12 days and sampled every 3 days. To simulate consumer shelf li ...
DOI:
10.1111/jfpp.16492

11. Legume protein concentrates from green gram, cowpea, and horse gram

Author:
Malleboina Penchalaraju; Sowriappan John Don Bosco
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16477
ISSN:
0145-8892
Subject:
Macrotyloma uniflorum; coprecipitation; cowpeas; legume protein; meat; meat production; mung beans; pH; protein concentrates; protein solubility; proximate composition
Abstract:
... In recent years, owing to the rise in awareness regarding sustainability challenges associated with meat production, the trend of plant protein‐based meat substitutes as the sustainable and healthier alternative is growing. The present work focuses on the extraction of plant proteins from Indian pulses as a first step towards contributing to this trend. Herein, experiments were designed to develop ...
DOI:
10.1111/jfpp.16477

12. Microencapsulation of hibiscus bioactives and its application in yogurt

Author:
Sílvia Cristina Sobottka Rolim de Moura; Gabriela Nicoluci Schettini; Darlila Aparecida Gallina; Izabela Dutra Alvim; Miriam Dupas Hubinger
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16468
ISSN:
0145-8892
Subject:
Hibiscus sabdariffa; anthocyanins; antioxidant activity; atomization; bioactive compounds; color; emulsions; gelation; microencapsulation; refrigeration; yogurt
Abstract:
... The aim of this study was to evaluate the application of microparticles of anthocyanins from Hibiscus sabdariffa L. extract, obtained by ionic gelation, to commercial natural yogurt. Two ionic gelation techniques were used as follows: atomization (Spray Dryer B‐290) and dripping (Encapsulator B‐390). Microparticles produced were evaluated for size, morphology, color, and encapsulation efficiency ( ...
DOI:
10.1111/jfpp.16468

13. Microencapsulation of natural blue dye from butterfly pea (Clitoria ternatea L.) flowers: The application of different carriers

Author:
Caroline Gregoli Fuzetti; Maurício Bonatto Machado de Castilhos; Vânia Regina Nicoletti
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16420
ISSN:
0145-8892
Subject:
Clitoria ternatea; anthocyanins; cassava starch; color; colorimetry; cosmetics; drugs; flower extracts; gelatin; maltodextrins; microencapsulation; pH; shelf life; solubility
Abstract:
... The blue butterfly pea (Clitoria ternatea L.) flowers have been traditionally used as food colorants and source of anthocyanins and other flavonoids, particularly as antioxidants. Encapsulation aims at preserving natural pigments from several factors that cause their degratation. This work aimed at producing powdered butterfly pea flower extract by spray drying, using maltodextrin, cassava starch, ...
DOI:
10.1111/jfpp.16420

14. Microencapsulation of phycocyanin by spray‐drying method: Effect of process parameters and wall materials

Author:
Işıl İlter; Mehmet Koç; Zeliha Demirel; Meltem Conk Dalay; Figen Kaymak Ertekin
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16434
ISSN:
0145-8892
Subject:
Arthrospira platensis; color; emulsions; food colorants; maltodextrins; microencapsulation; particle size; phycocyanin; spray drying; temperature; water activity; water content; whey protein isolate
Abstract:
... Spray‐drying method was used for the microencapsulation of the extracted, purified phycocyanin from Arthrospira platensis to increase its stability and usability as a food colorant. The effect of process conditions – wall material type, ratio, and inlet‐air temperature – on physical and chemical properties was investigated. The moisture content and water activity of phycocyanin microcapsules were ...
DOI:
10.1111/jfpp.16434

15. Optimization of a biodegradable packaging film based on carboxymethyl cellulose and Persian gum containing titanium dioxide nanoparticles and Foeniculum vulgare essential oil using response surface methodology

Author:
Mohammad Maleki; Mohammad Mohsenzadeh
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16424
ISSN:
0145-8892
Subject:
Foeniculum vulgare; biocomposites; biodegradability; carboxymethylcellulose; essential oils; polymer nanocomposites; response surface methodology; shelf life; titanium dioxide
Abstract:
... Nowadays, nature‐friendly materials have replaced plastics in food packaging. Polymer nanocomposites are the key materials for future advances in active packaging. This study was conducted to optimize a packaging film based on carboxymethyl cellulose (CMC) and Persian gum (PG) containing titanium dioxide (TiO₂) nanoparticles and Foeniculum vulgare essential oil (FEO) using the response surface met ...
DOI:
10.1111/jfpp.16424

16. Optimization of antioxidant activity and sensory parameters of millet egg tofu using mixture design

Author:
Nazni Peerkhan; Priyadharshini Jawahar; Pavithra Tharmaraj
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16486
ISSN:
0145-8892
Subject:
2,2-diphenyl-1-picrylhydrazyl; Echinochloa frumentacea; Panicum sumatrense; Setaria italica; antioxidant activity; color; diabetes; eggs; flavor; functional foods; hardness; ingredients; milk; millets; obesity; taste; texture; tofu
Abstract:
... Optimizing three millet milk, namely barnyard, foxtail, and little millet, was done to develop millet egg tofu using a mixture design. The color values (L*, a*, and b*), texture value (hardness), total phenolic content, scavenging activity 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), ferric‐reducing antioxidant power assay (FRAP), and sensory parameters (appearance, color, flavor, taste, texture, and ove ...
DOI:
10.1111/jfpp.16486

17. Optimization of extraction parameters for preparation of Cicer arietinumn‐based beverage using Response Surface Methodology

Author:
Neha Sharma; Valérie Orsat
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16428
ISSN:
0145-8892
Subject:
Cicer; beverages; carbohydrate content; chickpeas; flavor; lipoxygenases; nutrient content; protein content; response surface methodology; temperature
Abstract:
... Extraction parameters for the preparation of chickpea‐based beverages were evaluated to maximize their protein content, carbohydrate content, total solid content, and minimize specific LOX (lipoxygenase) activity. A Central Composite design was used to optimize three input factors namely water to chickpea ratio (6:1 to 12:1), extraction temperature (40–80°C), and extraction time (10–60 min). The p ...
DOI:
10.1111/jfpp.16428

18. Optimization of fermentation process of date syrup by Lactobacillus delbrueckii and Lactobacillus acidophilus: Microbial growth, carbohydrate metabolism, and peptide content

Author:
Aliakbar Gholamhosseinpour; Seyed Mohammad Bagher Hashemi
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16439
ISSN:
0145-8892
Subject:
Lactobacillus acidophilus; Lactobacillus delbrueckii; biomass; carbohydrate metabolism; fermentation; fermented foods; fructose; glucose; lactic acid; model validation; peptides; response surface methodology; starter cultures; syrups; temperature
Abstract:
... Response surface methodology was employed to investigate the combined effects of syrup concentration (10%, 20%, 30%), incubation temperature (35, 37, 39°C), fermentation time (16, 20, 24 h), and strain type (Lactobacillus delbrueckii and Lactobacillus acidophilus) on glucose and fructose content, biomass concentration and peptide content of fermented date syrup as responses. The fitted second‐orde ...
DOI:
10.1111/jfpp.16439

19. Oxidative stabilization, pigmentation, and photosensitization properties of curcumin in vanaspati fat system under accelerated oxidation and irradiation photooxidation conditions

Author:
Mohammad Hossein Naeli; Morteza Fathi; Maryam Taghdir; Mojtaba Sepandi; Sepideh Abbaszadeh; Karim Parastouei
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16481
ISSN:
0145-8892
Subject:
antioxidant activity; antioxidants; color; curcumin; irradiation; oxidative stability; p-anisidine value; palmitates; peroxide value; photooxidation; photosensitivity; photosensitizing agents; pigmentation
Abstract:
... This study aimed to evaluate antioxidant and pigmentation properties of curcumin in vanaspati fat over 30 days under accelerated oxidation (AOC) and irradiation photooxidation conditions (IPC). For this purpose, different concentrations of curcumin (0.05%, 0.10%, and 0.20%) were added to vanaspati and the oxidation stability of the fat was examined in terms of peroxide value, p‐anisidine value, TO ...
DOI:
10.1111/jfpp.16481

20. Physiochemical, antioxidant, and food simulant release properties of collagen‐carboxymethyl cellulose films enriched with Berberis lyceum root extract for biodegradable active food packaging

Author:
Mofieed Ahmed; Amit Kumar Verma; Rajan Patel
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16485
ISSN:
0145-8892
Subject:
Berberis; antioxidants; aquaculture; biodegradability; carboxymethylcellulose; collagen; dried foods; fish; fish skin; fish waste; root extracts; shelf life; soil
Abstract:
... The fish processing by‐products are generally predicted as low‐cost resources and used as feed for aquaculture and fertilizers for agriculture. This study aimed to extract collagen type‐I from fish‐discarded skin and their application in the fabrication of active food packaging films. Carboxymethyl cellulose (CMC) was used in collagen films as a cross linker and Berberis lyceum root extract (BLRE) ...
DOI:
10.1111/jfpp.16485