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1. Alphonso Mango Enrichment with Aloe Vera (Aloe barbadensis) by Sequential Drying: Optimization, Kinetics and Quality Evaluation

Author:
Chakraborty, Rajat; Samanta, Ritika
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2698-2709
ISSN:
0145-8892
Subject:
Aloe vera; activation energy; ascorbic acid; diffusivity; drying equipment; energy; experimental design; flavonoids; free radical scavengers; fruits; industrial applications; jellies; juices; mangoes; marketing; medicinal plants; models; near infrared radiation; nutritive value; osmotic treatment; preservatives; shelf life; temperature; tropics; vacuum drying; water content
Abstract:
... Nutritional values of Alphonso mango (AM) were improved through enrichment with aloe vera (AV); [AMAV]. Shelf life of AMAV was improved through maximum dehydration using sequential hybridized‐drying protocol (HDP). In the first step, osmotic dehydration (OD) was optimized by Taguchi design rendering 58.59% moisture content through 60 min OD, at 45C, 45°Brix and 5% AV concentrations. Subsequently, ...
DOI:
10.1111/jfpp.12520

2. Analysis of Transient Heat and Mass Transfer during Deep‐Fat Frying of Pantoa

Author:
Neethu, KC; Franklin, Magdaline E.E.; Pushpadass, Heartwin A.; Menon, Rekha R.; Rao, Kulkarni J.; Nath, Battula S.
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 966-977
ISSN:
0145-8892
Subject:
dairy products; deep fat frying; diffusivity; equations; heat transfer; heat transfer coefficient; mass transfer; mathematical models; temperature; India
Abstract:
... Pantoa is a traditional dairy product of the Indian subcontinent. Heat transfer in pantoa during deep‐fat frying was evaluated using lumped thermal capacity model and one‐dimensional transient heat conduction equation. Moisture and fat transfers were modeled using one‐dimensional transient moisture diffusion equation and second order polynomial model, respectively. Lumped thermal capacity model wa ...
DOI:
10.1111/jfpp.12310

3. A Novel Method for Fresh‐Cut Decontamination: Efficiency of Vaporized Ethyl Pyruvate in Reducing Staphylococcus aureus and Escherichia coli O157:H7 from Fresh Parsley

Author:
Tornuk, Fatih; Durak, Muhammed Zeki
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1518-1524
ISSN:
0145-8892
Subject:
Escherichia coli O157; Staphylococcus aureus; containers; decontamination; fruits; inoculum; ionization; leaves; methodology; microbial growth; parsley; pathogens; plant tissues; pyruvic acid; sanitizers; ultraviolet radiation; vegetables; washing
Abstract:
... Vaporized ethyl pyruvate (EP) was evaluated for its efficiency for decontamination of parsley from Escherichia coli O157:H7 and Staphylococcus aureus. Inoculated parsleys (∼10⁴ or ∼10⁶ cfu/g) were treated with 0 (control sample), 100, 400 and 1,000 μL of vaporized EP in 2.6‐L closed‐lid food containers. Samples were evaluated for bacterial growth and visual acceptance during treatment. In the case ...
DOI:
10.1111/jfpp.12377

4. Antagonistic Antioxidant Effect in Butylated Hydroxytoluene/Butylated Hydroxyanisole Mixture

Author:
Dawidowicz, Andrzej L.; Olszowy, Małgorzata; Jóźwik‐Dolęba, Małgorzata
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2240-2248
ISSN:
0145-8892
Subject:
2,2-diphenyl-1-picrylhydrazyl; World Health Organization; antioxidant activity; butylated hydroxyanisole; butylated hydroxytoluene; food industry; food preservation; foods; free radical scavengers; free radicals; humans; oils
Abstract:
... The widespread use of antioxidants in food processing industries, especially oil and oil‐based ones, has great economic advantages. Butylated hydroxyanisole (BHA, E 320) and butylated hydroxytoluene (BHT, E 321) are synthetic antioxidants still widely used in foods. The present study shows and discusses the antioxidant properties of these two antioxidants individually and their mixtures differing ...
DOI:
10.1111/jfpp.12469

5. Anthocyanin‐Rich Sweet Potato (Ipomoea batatas L.) Beer: Technology, Biochemical and Sensory Evaluation

Author:
Panda, Sandeep K.; Panda, Smita H.; Swain, Manas R.; Ray, Ramesh C.; Kayitesi, Eugenie
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 3040-3049
ISSN:
0145-8892
Subject:
2,2-diphenyl-1-picrylhydrazyl; Ipomoea batatas; Saccharomyces cerevisiae; anthocyanins; antioxidant activity; barley; beers; color; ethanol; ingredients; lactic acid; livelihood; malt; malting barley; phenol; sensory evaluation; sensory properties; specific gravity; starch; sugars; sweet potatoes; titratable acidity; total soluble solids; Africa; Asia
Abstract:
... The global consumption of beer is increasing and consumers are interested in varieties rather than the only traditional beer prepared from malted barley; hence, it is necessary to search for unique potential substrates for beer production. The current study focuses on the preparation technology and the biochemical and sensory characteristics of beer samples by using purple sweet potato (PSP) (Ipom ...
DOI:
10.1111/jfpp.12569

6. Antibacterial Activity of Helichrysum italicum Oil on Vegetables and Its Mechanism of Action

Author:
Cui, Haiying; Zhao, Chengting; Lin, Lin
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2663-2672
ISSN:
0145-8892
Subject:
DNA; Escherichia coli; Helichrysum italicum; Staphylococcus aureus; acetates; adenosine triphosphate; antibacterial properties; antibiotics; bacteria; cell membranes; chemical composition; gas chromatography-mass spectrometry; mechanism of action; minimum inhibitory concentration; spices; vegetable oil; vegetables
Abstract:
... In the present paper, the chemical composition of Helichrysum italicum oil was analyzed by gas chromatography–mass spectrometry (GC‐MS). Neryl acetate (32.65%) was the main component. The minimum inhibitory concentration and minimum bactericidal concentration of H. italicum oil against several bacteria were evaluated. The results showed that H. italicum oil exhibited high antibacterial activity ag ...
DOI:
10.1111/jfpp.12516

7. Antifreeze Proteins: Characteristics, Function, Mechanism of Action, Sources and Application to Foods

Author:
Ustun, Nebahat Sule; Turhan, Sadettin
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 3189-3197
ISSN:
0145-8892
Subject:
additives; antifreeze proteins; crystallization; crystals; drip loss; fish; freezing point; frozen foods; frozen storage; ice; insects; mechanism of action; shelf life; temperature; thawing
Abstract:
... Antifreeze proteins (AFPs) are synthesized by various organisms to enable their cells to survive subzero environments. AFPs exert their effects by lowering the freezing point of water as well as preventing the growth of ice crystals and recrystallization during frozen storage. Their ability to modify the growth of ice results in the stabilization of ice crystals over a defined temperature range an ...
DOI:
10.1111/jfpp.12476

8. Antifungal Activity of Lemon Essential Oil, Coriander and Cinnamon Extracts on Foodborne Molds in Direct Contact and the Vapor Phase

Author:
Dimić, Gordana; Kocić‐Tanackov, Sunčica; Mojović, Ljiljana; Pejin, Jelena
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1778-1787
ISSN:
0145-8892
Subject:
Aspergillus carbonarius; Aspergillus glaucus; Aspergillus parasiticus; Cladosporium cladosporioides; Coriandrum sativum; Penicillium chrysogenum; agar; antifungal properties; cinnamon; direct contact; foods; lemon oil; lemons; vapors
Abstract:
... The inhibitory activity of lemon essential oil, coriander extract and cinnamon extract toward five molds (Aspergillus parasiticus, Cladosporium cladosporioides, Eurotium herbariorum, Penicillium chrysogenum and Aspergillus carbonarius) was evaluated using two methods: the agar dilution method and the vapor phase method. The results indicated that the lemon essential oil showed a complete inhibitio ...
DOI:
10.1111/jfpp.12410

9. Antifungal Activity of Propolis, Thyme Essential Oil and Hydrosol on Natural Mycobiota of Sucuk, a Turkish Fermented Sausage: Monitoring of Their Effects on Microbiological, Color and Aroma Properties

Author:
Ozturk, Ismet
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1148-1158
ISSN:
0145-8892
Subject:
Thymus vulgaris; anti-infective agents; antifungal properties; color; dairy industry; distillates; essential oils; fermentation; food industry; fungi; lactic acid bacteria; meat; monitoring; mycobiota; odors; potassium sorbate; propolis; ripening; sausages; terpenoids; thyme; volatile compounds; Turkey (country)
Abstract:
... The current study aimed at evaluating the antifungal activity of thyme (Thymus vulgaris L.) essential oil (EO) and its hydrosol and propolis extract (PE) against natural mycobiota on the surface of sucuk. Yeast–mold (YM) counts of sucuk samples treated with hydrosol and control were above 7.0 log cfu/g. However, they were 2.59, 5.02 and 5.41 log cfu/g in samples treated with potassium sorbate (PS) ...
DOI:
10.1111/jfpp.12329

10. Antioxidant Activity and Phenolic Content of Seed, Skin and Pulp Parts of 22 Grape (Vitis vinifera L.) Cultivars (4 Common and 18 Registered or Candidate for Registration)

Author:
Yilmaz, Yusuf; Göksel, Zekiye; Erdoğan, S. Seçil; Öztürk, Aysun; Atak, Arif; Özer, Cengiz
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1682-1691
ISSN:
0145-8892
Subject:
Vitis vinifera; antioxidant activity; cultivars; food industry; gallic acid; grape seeds; grapes; hybrids; jams; juices; pulp; raisins; seasonal variation; seeds; small fruits; wines; Turkey (country)
Abstract:
... Total phenolic contents and antioxidant activities of pulp, seed and skin of 22 grape varieties (7 white and 15 red) grown in the Marmara region of Turkey were determined (common, registered or candidate cultivars). The total phenolic contents of grape pulp, seed and skin parts ranged from 9.26 to 62.29, from 162.29 to 326.18 and from 96.61 to 167.42 mg gallic acid equivalents/100 g fresh weight, ...
DOI:
10.1111/jfpp.12399

11. Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef

Author:
Zengin, Hatice; Baysal, Ayse Handan
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1261-1271
ISSN:
0145-8892
Subject:
Listeria innocua; Salmonella Typhimurium; Shewanella putrefaciens; acid value; anti-infective agents; antibacterial properties; antioxidant activity; antioxidants; carvacrol; chemical composition; cloves; coliform bacteria; essential oils; eugenol; food pathogens; gas chromatography-mass spectrometry; ground beef; lipid peroxidation; minced beef; minimum inhibitory concentration; shelf life; spoilage; thiobarbituric acid; thyme
Abstract:
... In this study, thyme and clove essential oils (EOs) were studied for their chemical composition, antioxidant, antiradical and antibacterial activity and application in ground beef. Carvacrol (75.27%) and eugenol (75.2%) were detected by gas chromatography‐mass spectrometry analysis as the main components of thyme and clove EOs, respectively. Broth microdilution method showed all bacteria inhibited ...
DOI:
10.1111/jfpp.12344

12. Antioxidant Effect of Thyme (Thymus vulgaris L.) and Oregano (Origanum vulgare L.) Extracts in Soybean Oil Under Thermoxidation

Author:
Jorge, Neuza; Veronezi, Carolina Médici; Del Ré, Patricia Vieira
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1399-1406
ISSN:
0145-8892
Subject:
Origanum vulgare; Thymus vulgaris; antioxidant activity; antioxidants; fatty acid composition; food industry; foods; hydroquinone; mixing; oleoresins; oregano; oxidation; polar compounds; protective effect; rancidity; soybean oil; spices; thyme; toxicity; vegetable oil
Abstract:
... The rancidity of vegetable oils is considered one problem in the food industry, thus, are added antioxidants in food. The objective of this study was to investigate the antioxidant effect of oregano and thyme extracts in soybean oil under thermoxidation. Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing tert‐butylhydroquin ...
DOI:
10.1111/jfpp.12358

13. Antioxidants from Mashua (Tropaeolum tuberosum) Control Lipid Oxidation in Sacha Inchi (Plukenetia volubilis L.) Oil and Raw Ground Pork Meat

Author:
Chirinos, Rosana; Pedreschi, Romina; Cedano, Ingrid; Campos, David
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2612-2619
ISSN:
0145-8892
Subject:
fatty acids; lipid peroxidation; food matrix; storage conditions; ground pork; Tropaeolum tuberosum; differential scanning calorimetry; oxidation; ethyl acetate; oxygen radical absorbance capacity; peroxides; bioassays; oils; oxidative stability; thiobarbituric acid-reactive substances; butylated hydroxytoluene; food industry; erythrocytes; low density lipoprotein; Plukenetia volubilis; cold storage
Abstract:
... Mashua phenolic compounds soluble in ethyl acetate (EaF) were tested as enhancers of oxidative stability of sacha inchi oil (SIO) and in ground raw pork meat as food matrices. The evaluation of the SIO oxidation was tested by differential scanning calorimetry and by accelerated oxidation tests (55C for 15 days) where peroxide, p‐anisidine, dienes and trienes values were quantified. The oxidation o ...
DOI:
10.1111/jfpp.12511

14. Antioxidative Properties of Rapeseed Meal Extract on Soybean Oil During Accelerated Storage

Author:
Fan, Kai; Chen, Libing; Wei, Xiaohong; He, Jie; Yan, Zankai; Yan, Fengwei
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2455-2465
ISSN:
0145-8892
Subject:
acid value; antioxidant activity; antioxidants; butylated hydroxyanisole; color; food processing; food storage; foods; iodine value; lipid peroxidation; odors; oxidation; p-anisidine value; palatability; peroxide value; rapeseed meal; satiety; soybean oil; storage time; texture; thiobarbituric acid-reactive substances; viscosity
Abstract:
... The antioxidative properties of rapeseed meal extract (RME; 0.014%, 0.028%, 0.042%, 0.056% and 0.070% w/w) were evaluated in soybean oil. Soybean oil oxidation was tested by measuring peroxide value, thiobarbituric acid reactive substances (TBARS) value, carbonyl value, acid value, conjugated diene value, p‐anisidine value, iodine value and viscosity during accelerated storage at 68C for 19 days a ...
DOI:
10.1111/jfpp.12495

15. Application of Ascorbic Acid and Mild Heat Shock to Improve Shelf Life and Ensure Microbial Safety of Sliced Radish (Raphanus sativus L.)

Author:
Goyeneche, R.; Di Scala, K.; Goñi, M.G.; Vega‐Gálvez, A.; Quispe‐Fuentes, I.; Roura, S. I.
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 3022-3031
ISSN:
0145-8892
Subject:
2,2-diphenyl-1-picrylhydrazyl; Raphanus sativus; antioxidants; ascorbic acid; catechol oxidase; cold storage; color; consumer preferences; correlation; enzyme activity; flavonoids; functional foods; functional properties; heat; nutritive value; oxygen radical absorbance capacity; radishes; roots; shelf life; storage time
Abstract:
... Effects of hurdle technologies (ascorbic acid 2%, 5 min + mild thermal shock 50C, 1.5 min) on physicochemical, nutritional and antioxidant parameters of sliced radishes during 7 days of storage were investigated. At day 7, enzyme activities for treated samples were much lower than for control; whereas the browning parameters increased. For treated samples, b* value remained constant until day 4, a ...
DOI:
10.1111/jfpp.12567

16. Application of Electromagnetic Radiations and Superheated Steam for Enzyme Inactivation in Green Bell Pepper

Author:
Jeevitha, G.C.; Anto, A.; Chakkaravarthi, A.; Hebbar, H.U.
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 784-792
ISSN:
0145-8892
Subject:
ascorbic acid; beta-carotene; blanching; canning; chlorophyll; drying; electromagnetic radiation; enzyme inactivation; freezing; nutrients; peroxidase; product quality; steam; sweet peppers; temperature; texture
Abstract:
... The effect of electromagnetic radiation (microwave and infrared) based dry blanching and superheated steam enzyme inactivation on product quality of green bell pepper was evaluated and the performance was compared with that of water and steam blanching. Processing conditions (time and temperature) were standardized mainly on the basis of degree of inactivation of peroxidase enzyme. Superheated ste ...
DOI:
10.1111/jfpp.12288

17. Application of Oxalic Acid to Preserve the Overall Quality of Rocket and Baby Spinach Leaves during Storage

Author:
Cefola, Maria; Pace, Bernardo
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2523-2532
ISSN:
0145-8892
Subject:
additives; ammonia; antioxidant activity; chlorophyll; electrolytes; food industry; fresh-cut produce; leaves; oxalic acid; phenols; postharvest treatment; respiratory rate; shelf life; sodium hypochlorite; spinach; spoilage; washing
Abstract:
... The effect of postharvest treatment with oxalic acid (OA) on the overall quality of two leafy vegetables, rocket and baby spinach, was investigated for the first time. The leaves of rocket and baby spinach were dipped in 1 mM OA solution for 1 min and then stored for 6 days at 8C. As control, the leaves of rocket and baby spinach were immersed in hypochlorite, as currently practiced by fresh‐cut c ...
DOI:
10.1111/jfpp.12502

18. Application of UV‐C Radiation in the Conservation of Minimally Processed Rocket (Eruca sativa Mill.)

Author:
Gutiérrez, Diego R.; Char, Cielo; Escalona, Víctor H.; Chaves, Alicia R.; Rodríguez, Silvia del C.
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 3117-3127
ISSN:
0145-8892
Subject:
Eruca vesicaria subsp. sativa; antioxidant activity; chlorophyll; food industry; leaves; microorganisms; modified atmosphere packaging; phenols; sensory properties; shelf life; storage time; ultraviolet radiation; wastewater
Abstract:
... The effects of UV‐C pretreatments (10, 20 and 30 kJ/m²), compared with modified atmosphere packaging (MAP), on sensory change, microbial and bioactive profile of minimally processed rocket leaves throughout 12 days at 5C were investigated. Nonirradiated samples were used as controls. All UV‐C treatments reduced the natural microflora growth. In relation to sensory quality, all treatments resulted ...
DOI:
10.1111/jfpp.12577

19. Applications of Ultrasonic Cutting in Food Processing

Author:
Liu, Li; Jia, Wenyou; Xu, Dezhang; Li, Renjun
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 1762-1769
ISSN:
0145-8892
Subject:
breads; cakes; cutting; equipment; food processing; rye; ultrasonic treatment; ultrasonics
Abstract:
... With regard to cutting materials, such as bread, rye bread and cake, a lot of methods can be applied. This paper studies the method of ultrasonic cutting in food processing. There are four major components in the typical ultrasonic food cutting system. They are the power supply, the transducer, the booster and the cutting tool. We not only focus on cutting in food processing through comparing the ...
DOI:
10.1111/jfpp.12408

20. A Quick Detection of Melamine Adulteration in Milk and Dairy Products Using First‐Order Multivariate Calibration

Author:
Al Bakain, Ramia Z.; Al‐Degs, Yahya S.; El‐Sheikh, Amjad H.; Al‐Reyahi, Anas Y.; Abu‐Wardeh, Asma'a H.
Source:
Journal of food processing and preservation 2015 v.39 no.6 pp. 2718-2727
ISSN:
0145-8892
Subject:
adulterated products; foods; least squares; liquid chromatography; melamine; milk; pH; prediction
Abstract:
... In this work, a reasonable substitute with laborious and expensive liquid chromatography for quick melamine detection in milk and dairy products is outlined. To accomplish this aim, first‐order multivariate calibration methods including partial least squares (PLS) and net analyte preprocessing‐partial least squares (NAP/PLS) are adopted for melamine quantification in complex food extracts down to ...
DOI:
10.1111/jfpp.12522