Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphi...Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.展开更多
Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Incr...Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.展开更多
The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmen...The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmental conditions over the years have been unequal.To this effect,the distinctive differences in saline adapted AMX(S_AMX)and nonsaline adapted AMX(NS_AMX)granules are presented in this study.It was observed that substrate utilisation profiles,granule formation mechanism,and pace towards granulation differed marginally for the two adaptation conditions.The different microbial dominant aggregation types aided in splitting the 471 days operated lab-scale SBRs into three distinct phases.In both reactors,phase III(granules dominant phase)showed the highest average nitrogen removal efficiency of 87.9%±4.8%and 85.6%±3.6%for the S_AMX and NS_AMX processes,respectively.The extracellular polymeric substances(EPS)quantity and major composition determined its role either as a binding agent in granulation or a survival mechanism in saline adaptation.It was also observed that granules of the S_AMX reactor were mostly loosely and less condensed aggregates of smaller sub-units and flocs while those of the NS_AMX reactor were compact agglomerates.The ionic gradient in saline enrichment led to an increased activity of the Na^(+)/K^(+)–ATPase,hence enriched granules produced higher cellular adenosine triphosphate molecules which finally improved the granules active biomass ratio by 32.96%.Microbial community showed that about three to four major known AMX species made up the granules consortia in both reactors.Proteins and expression of functional genes differed for these different species.展开更多
Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design...Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage （0, 3, 7 and 10 d） and fermentation time （0, 3 and 6 d） to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage （0, 3, 7 and 10 d） and drying time （0, 3 and 7 d） being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans （six days fermentation） also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying （seven days）. FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying （seven days）. Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans.展开更多
Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experim...Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.展开更多
Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to imp...Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.展开更多
Understanding the significance of protein properties in millets is crucial for their nutritional value and functionality in human diets.To maximize this potential,a thorough comprehension of diverse processing techniq...Understanding the significance of protein properties in millets is crucial for their nutritional value and functionality in human diets.To maximize this potential,a thorough comprehension of diverse processing techniques is essential.This review explores the effects of processing on optimizing protein content,stability,digestibility,and functional properties of millet proteins.Notably it explores the distinct impacts of dry and wet processing techniques.Dry processing,characterized by minimal moisture,encompasses methods like milling,roasting,popping,microwave cooking,baking and frying,which not only enhance digestibility by reducing antinutrients but also improve protein solubility and thermal stability.Recent trends highlight its cost-effectiveness,simplicity,and ability to retain essential nutrients,making it suitable for large-scale processing.While,on the other hand wet processing,characterized by water or aqueous solutions,encompasses methods like soaking,germination,fermentation,parboiling and extrusion,which brings significant structural modifications in proteins through denaturation and hydrolysis.Wet processing also influences solubility,digestibility,and protein functionality.Notably,fermentation significantly enhances the protein quality by improving amino acid composition and reducing anti-nutritional factors.However,optimizing parameters such as treatment time,temperature,and moisture levels remains a challenge in both dry and wet methods to achieve desired protein properties while minimizing undesirable changes.Therefore,this review highlights the importance of these complementary approaches in unlocking the full potential of millet proteins for nutritional improvement and innovative protein-based food product development.展开更多
Bioactive peptides derived from fermented plant-based foods have gained increasing attention due to their po-tential health-promoting properties.Fermentation of plant-based substrates leads to the manufacturing of var...Bioactive peptides derived from fermented plant-based foods have gained increasing attention due to their po-tential health-promoting properties.Fermentation of plant-based substrates leads to the manufacturing of various peptides with bioactive properties through the enzyme’s activity in microorganisms or endogenous plant en-zymes.These peptides exhibit diverse biological activities such as antioxidant,antihypertensive,antimicrobial,anti-inflammatory,anti-diabetic and anti-cancer effects.This review provides an overview of the health bene-ficial properties of peptides with biological activity derived from fermented foods mainly plants,including their modes of operation and prospective uses in promoting human health.Understanding the health benefits and ways of behaviour about bioactive specific protein fragments from fermented plant-based meals can contribute to the creation of dietary supplements and culinary products with enhanced health-promoting properties.展开更多
Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages ha...Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages have been utilized in biomedicine,catalysis,detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough.Zeolites are known to reduce mycotoxins,toxic compounds,heavy metals,and microbes.The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry.The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect,food nanoreactors and intelligent food contact behaviour in brief.Moreover,sound coverage is given over zeolite classification,their synthesis and the modelling of their adsorption behaviour.The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry.This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.展开更多
Paper coating is an effective way to improve the various physical and functional properties of the coated paper.Usually,papers are coated or laminated with petrochemical-derived non-biodegradable,nonrecyclable,and tox...Paper coating is an effective way to improve the various physical and functional properties of the coated paper.Usually,papers are coated or laminated with petrochemical-derived non-biodegradable,nonrecyclable,and toxic polymer materials which pose a growing concern for consumers regarding the use of coated paper in food regimes.In this connection,the use of safer alternatives for synthetic coating polymers is bio-based and renewable polymers.It has been already established that the biopolymers-based coating has shown promising results in improving the water resistance,oil resistance,oil&water barrier,mechanical,thermal,and other properties.Moreover,owing to excellent carrier properties the biopolymer-based coating formulation activated with antimicrobial and antioxidant functional ingredients is highly advantageous in improving the shelf life of packed food.In this review,an overview of bio-based paper coating was discussed.Various paper coating methods were detailed,followed by the fabrication of various types of biodegradable polymer-based coating.Different important properties of biopolymer-based coated paper were comprehensively discussed.Finally,the application of functional coated paper in active food packaging(meat,dairy,fruits,etc.)and intelligent packaging(freshness indicator)were debated.Therefore,an overview of this work provides an up-to-date state-of-the-art on coated paper in food packaging applications.展开更多
Carbon quantum dots(CQDs)have recently been attracting attention in various fields due to their excellent properties,such as biocompatibility,water solubility,low toxicity,fluorescence,and photocatalysis.In partic-ula...Carbon quantum dots(CQDs)have recently been attracting attention in various fields due to their excellent properties,such as biocompatibility,water solubility,low toxicity,fluorescence,and photocatalysis.In partic-ular,CQDs have functional properties such as antibacterial,antioxidant,and UV protection properties and are expected to be used for food packaging and food preservation purposes.Additionally,advanced analytical pathways have become possible with the advent of CQDs,a cost-effective,rapid,and sensitive tool for food safety assessment for the quantification of numerous contaminants,including heavy metals,pesticides,and pathogens.This review provides an overview and perspective on advances in the use of CQDs for food safety and preser-vation.A detailed summary of the synthesis strategies,raw materials,functional properties,and characterization of CQDs was discussed.This review also covers cytotoxicity studies of CQDs and highlights their importance.The use of CQDs for detecting food contaminants and determining nutritional composition,quality preservation of fresh foods,and functional properties such as antibacterial and antioxidant properties were also highlighted.Additional discussion on the effectiveness of CQDs applied as active fillers for developing packaging materials effective in extending the shelf life of packaged foods was detailed.CQD applications for intelligent and active packaging to ensure food safety were also discussed.展开更多
The application of proteins in food system largely depends upon their functional properties.Number of protein sources are available in nature and their degree of utilization in food industry is related to their functi...The application of proteins in food system largely depends upon their functional properties.Number of protein sources are available in nature and their degree of utilization in food industry is related to their functional properties.The behavior of food systems during preparation,processing,storage,and consumption is affected by functional properties of proteins and these properties of proteins affects the quality and sensory attributes of the food system.These properties depend upon the physicochemical characteristics of proteins which in turn is affected by the structure of proteins.The poor functional properties of proteins are attributed to their structural conformation or to the processing techniques,which eventually limits their industrial application.This pose a challenge in utilizing protein isolates having poor functionality in food industry.The challenges encountered in the utilization of protein isolates with low functionality can be overcome through modification of their structure.The use of nonthermal and chemical free modification technique have been increasingly used by the researcher to enhance the functional properties of proteins.Among the different nonthermal modification techniques pulsed electric field modification is more efficient and reliable,clean and is a low operating cost technology.Pulsed electric field(PEF)technology is uses short duration pulses of high voltage electric field on the food to obtain the desirable effect on the food structure.Application of pulsed electric field to the food protein improves their functional propeties due to changes in their structural conformations.展开更多
In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition elect...In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition electron microscope results show that the film properties are related to the co-existence of Na^+MMT intercalation/exfoliation in the blend and the interaction between chitosan–PVA and Na^+MMT. 5-Fluorouracil(5-FU) was loaded with chitosan–PVA/Na^+MMT nanocomposite films for in vitro drug delivery study. The antimicrobial activity of the chitosan–PVA/Na^+MMT films showed significant effect against Salmonella(Gram-negative) and Staphylococcus aureus(Gram-positive), whereas5-FU encapsulated chitosan–PVA/Na^+MMT bio-nanocomposite films did not show any inhibition against bacteria. Our results indicate that combination of a flexible and soft polymeric material with high drug loading ability of a hard inorganic porous material can produce improved control over degradation and drug release. It will be an economically viable method for preparation of advanced drug delivery vehicles and biodegradable implants or scaffolds.展开更多
The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to ga...The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to gauge the quality and safety of foods:1)Destructive methods(like gas chromatography,high performance liquid chromatography,enzyme linked immuno-sorbent assay,etc.);and 2)Non-destructive methods(such imaging methods,computer vision systems,fourier transform infrared spectroscopy,and near infrared spectroscopy).Techniques for imaging are frequently employed in the food industry to assess external quality.Imaging is the process of visualizing an object,while spectroscopy is the study of how energy is transferred from light to matter.Spectroscopy and imaging are used in the hyper spectral imaging approach.A method that may offer both spectral and spatial information about a component is called hyperspectral imaging(HSI).The HSI creates a hypercube out of spectral pictures at more than ten different wavelengths.A hypercube has three dimensions:two spatial(the x and y axes)and one spectral(λ).Fruits and vegetables,dairy goods,meat products,seafood,grains,and legumes are all evaluated for quality and safety using HSI.The HSI approach is excellent for identifying both internal and exterior food problems.Anthocyanin in grapes,Penicillium digitatum in mandarins,melamine in milk powder,and the amount of fat in cheese can all be detected using HSI.In addition to recognizing the muscles in lamb meat,HSI may also be used to assess the colour,pH,and tenderness of beef,the colour,pH,and drip loss of pork,and the presence of E.coli in pork.Additionally,HSI is utilized to identify Aspergillus niger in wheat and Aflatoxin B1 in maize.Chemometric instruments are essential to HSI.Large data storage and fast processors are needed.Improved models are required for quick and simple evaluation.The HSI has limits when it comes to microbiological contaminants’metabolites detection and quantification,model optimization,and the development of more reliable models.Validation of developed models on several storage conditions.Combining HSI with Raman microscopic imaging(RMI)and fluorescence microscopic imaging(FMI)improves the ability to analyze microbes.展开更多
The present investigation was carried out to characterize starches,particle size,morphology index and structural properties from velvet bean seed powder.Structural characteristics of starch extracted from these nano s...The present investigation was carried out to characterize starches,particle size,morphology index and structural properties from velvet bean seed powder.Structural characteristics of starch extracted from these nano sized seed powder was evaluated using X-ray diffraction(XRD)and analyzed particles size,morphology,and degree of Crystallinity.From our XRD analysis,starch presented a C-type XRD pattern and crystallite size of 38.26Å.The particle size was found to be 15 to 41 nm.Morphology index(MI)ranged from 0.5 to 0.73.It is observed that MI has direct relationship with particle size and indirect relationship with specific surface area.The morphology and particle size was confirmed by XRD,Transmission Electron microscopy(TEM)which showed formation of well-dispersed gold nanoparticles in the range of 14 to 43 nm with monodisperse in nature.These starch nanocrystals could be potential precursors to nanocomposites and nanoparticle-based copolymers.展开更多
The onion powder with an initial moisture content of 10%(dry basis)in a thin infinite layer of thickness 5 mm was dried using a laboratory microwave oven at 50 W/g microwave power density to a final moisture content o...The onion powder with an initial moisture content of 10%(dry basis)in a thin infinite layer of thickness 5 mm was dried using a laboratory microwave oven at 50 W/g microwave power density to a final moisture content of 2%(dry basis).The temperature and moisture change pattern of the experimental process was monitored.Computer simulation of the predicted temperature pattern with drying time was obtained by using the mathematical model governed by the energy balance equation and using data of the thermo-physical properties of the onion powder.The code for the simulation was written using the C++programming language.The high microwave power-to-mass ratio resulted in raised temperature with reduced drying time.The initial low moisture content of the product led to a gradual decrease in the drying rate.However,effective moisture diffusivity showed an increasing trend with decreasing moisture content because of the application of high-power density.F for Bacillus cereus spores,which were more prominent in onion powder,were evaluated from the simulated temperature curves.It was observed that sterilization of B.cereus started after 75 s at 117℃ with 0.431(lg(CFU/g))reduction.The maximum temperature of 117℃ was limited due to the unacceptable sensory quality of the product.展开更多
Pomegranate peels are disposed of as waste even though it is an eminent source of total hydrolysable tannins(THT)and possesses a great worth for recycling.The present study was carried out with the hypothesis that pul...Pomegranate peels are disposed of as waste even though it is an eminent source of total hydrolysable tannins(THT)and possesses a great worth for recycling.The present study was carried out with the hypothesis that pulsed system ultrasound-assisted extraction(PSUAE)technique optimization would aid in retaining high extract yield and THT recovery yield from pomegranate peel extract(PPE)with enhanced antioxidant potential.The extraction was performed at various conditions regarding solvent concentration(30-90% of acetone),solvent-feed ratio(10-30 mL/g),extraction time(10-20 min),and ultrasound amplitude(40-80%)for maximum extract yield,THT and antioxidant activity(AA).To model and optimize the process conditions tools namely response surface methodology(RSM)and artificial neural network(ANN)were applied.For solvent concentration,solvent-feed ratio,extraction time,and amplitude the optimal conditions attained with aid of RSM and ANN were:56%,26.5 mL/g,15 min,55%,and 45%,23 mL/g,15 min,50% respectively.The extract yield and THT content determined with RSM and ANN optimized values were 51.2%,86.4 mg TAE/g,and 62%,98.1 mg TAE/g,respectively.The mean square error value displayed the minimum and R^(2) exhibited maximum value in case of ANN compared to RSM model.PSUAE significantly augmented the AA of PPE to 77.2±0.50% compared to 49.7±0.35% of conventional extraction.FTIR and HPLC analysis established that PPE produced from PSUAE contains a significant amount of THT compounds(gallic acid and tannic acid derivative).SEM elucidated that the sonication effect resulted in peel cell wall disruptions ensuing in elevated extraction of THT.Therefore,this pulsed mode of ultrasound extraction could be regarded as an easy,cost-effective,and competent technique for the extraction of preferred natural THT from pomegranate peels that possess high prospective to be applied in food and nutraceutical formulations.展开更多
Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a pack...Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 days.Microbiological and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after treatment.Following DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,respectively.In-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day 1.MAP with high oxygen showed larger microbial reductions than the other two gas combinations.At the end of storage,all in-package CP treated button mushrooms maintained significantly(p<0.05)better quality characteristics than control and DCP-treated mushrooms.The samples treated with CP and kept in a high O_(2) gas concentration exhibited better quality characteristics.Therefore,in-package CP technology with high O_(2) concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.展开更多
Roasting is the most common processing method that enhances color,and texture.In this study,infrared roasting of peanuts was done using an infrared rotary dryer.Roasting was operated at 90%infrared power(630 W)with di...Roasting is the most common processing method that enhances color,and texture.In this study,infrared roasting of peanuts was done using an infrared rotary dryer.Roasting was operated at 90%infrared power(630 W)with different rotating speed(1 and 2 r/min).The effect of roasting was studied at different moisture levels(7.66%,11.49%,and 13.72%db).From the study,the color parameter,L*value,was found to be significantly different(P<0.05),and it decreased with the decrease in rotating speed,and the∆E value varies from 2.32 to 10.56.Results also showed that the antioxidant activity decreased with the reduction in rotating speed as lesser revolutions took longer roasting time,and the values decreased from 84.34%to 71.74%.Minimal changes in total phenolic content were found and varied from 3.62 to 2.10 mg/g GAE,an appropriate limit for good-quality roasted peanuts.The hardness of roasted peanuts ranged from 12.25 to 39.43 N.Moisture content 13.72%,and 1 r/min is the best possible treatment for infrared peanut roasting,significantly enhancing the quality of peanuts.This study concluded that high-power short-time infrared roasting could give good-quality roasted peanuts with optimum bioactive compounds.展开更多
Pesticide residues on food are threatening human health and wellbeing,ecological security.Food processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the e...Pesticide residues on food are threatening human health and wellbeing,ecological security.Food processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the environment.This review outlines the mechanisms,applications,and factors influencing the efficiency as well as their limitations of pesticide residue elimination technologies.Conventional thermal processing technologies like drying,blanching,baking,and roasting have been proved to reduce pesticides extensively whereas sometimes concentration effects occur,and more toxic metabolites or by-products are generated.Additionally,the negative effects on quality attributes of fruits and vegetables(F&V)should be considered.Several innovative non-thermal processing technologies like ultrasound,cold plasma,high-pressure processing,and pulsed electric fields have flourished currently,which show great ability to eliminate pesticide residues significantly with minimal impact on the quality of F&V.In particular,heat-sensitive nutrients like ascorbic acid,phenolics,and carotenoids would retain to a great extent.Similarly,these technologies have their limitations.Furthermore,there is much information about combined processing technology affecting the pesticide behaviors of F&V.Finally,the future developments for pesticide elimination of these technologies are identified and discussed.展开更多
文摘Response surface methodology and central composite rotatable design （CCRD） for K = 3 were used to investigate the combined effect of blanching time （0-1 min）, processing time （10-30 min） and sodium metabisulphite （Na2S205） salt concentration （0%-2%） on vitamin C content, hardness （texture）, microbial count and color intensity of green pepper （Capsicum sinensis） during canning. Blanching, processing time and sodium metabisulphite （Na2S205） salt concentration all had variable effects on the vitamin C, microbial quality and sensory characteristics of the canned green peppers. Significant （P 〈 0.05） interactions were noted between all the factors with high regression coefficients （78.7%-97.0%）. Increasing processing time caused significant decreases in vitamin C and microbial load of the product. However, salt concentration had only marginal and insignificant effect on the vitamin C content of the canned product. Sensory evaluation on the product showed that both the pre-processing conditions and of blanching and salt concentrations, and the processing time had varied effects on the color and hardness of the products. Hardness of the canned products generally decreased with increasing processing time and blanching time, while only minimal and insignificant effects were noted with blanching time. Increasing blanching time caused significant increasing retention of the dark green color of the peppers with only slight but insignificant increases noted with processing time, while increases in salt concentration consistently reduced the dark green color of the products. The optimum pre-processing and processing conditions that yielded products with high preference and consumer-acceptability were： blanching time of 0 min, processing time of 10 min and sodium metabisulphite concentration of 0.2%.
文摘Changes in total polyphenols, O-diphenols and anthocyanin concentrations during fermentation and drying of pulp pre-conditioned cocoa （Theobroma cacao） beans were investigated using standard analytical methods. Increasing pod storage, fermentation and drying led to variable reductions in total polyphenols, O-diphenols and anthocyanins content of the beans. The rates of reduction were however more pronounced during fermentation than pod storage and drying. Storage of cocoa pods between 3-7 days with 6 and 7 days of fermentation and drying respectively retained 85%-90% of the total polyphenol and O-diphenols of the cocoa beans. Similarly, anthocyanin content of beans from the 10 days of pod storage decreased by 70% in the sixth day of fermentation. Pod storage decreased the anthocyanin content at all periods of fermentation. These suggest that the post-harvest treatments of pod storage, fermentation and drying all results in variable reductions in polyphenolic content （total polyphenols and O-diphenols） and anthocyanins content of cocoa beans.
基金supported by the National Research Foundation(NRF)of Korea(project#:NRF-2020R1A2C2006769)。
文摘The growing interest in the anaerobic ammonium oxidizing(AMX)process in treating high nitrogen containing wastewaters and a comprehensive study into the granulation mechanism of these bacteria under diverse environmental conditions over the years have been unequal.To this effect,the distinctive differences in saline adapted AMX(S_AMX)and nonsaline adapted AMX(NS_AMX)granules are presented in this study.It was observed that substrate utilisation profiles,granule formation mechanism,and pace towards granulation differed marginally for the two adaptation conditions.The different microbial dominant aggregation types aided in splitting the 471 days operated lab-scale SBRs into three distinct phases.In both reactors,phase III(granules dominant phase)showed the highest average nitrogen removal efficiency of 87.9%±4.8%and 85.6%±3.6%for the S_AMX and NS_AMX processes,respectively.The extracellular polymeric substances(EPS)quantity and major composition determined its role either as a binding agent in granulation or a survival mechanism in saline adaptation.It was also observed that granules of the S_AMX reactor were mostly loosely and less condensed aggregates of smaller sub-units and flocs while those of the NS_AMX reactor were compact agglomerates.The ionic gradient in saline enrichment led to an increased activity of the Na^(+)/K^(+)–ATPase,hence enriched granules produced higher cellular adenosine triphosphate molecules which finally improved the granules active biomass ratio by 32.96%.Microbial community showed that about three to four major known AMX species made up the granules consortia in both reactors.Proteins and expression of functional genes differed for these different species.
文摘Investigations were conducted to establish effects of fermentation and drying on the fermentation index （FI） and cut test of pulp pre-conditioned Ghanaian cocoa beans using a 4 x 3 full factorial experimental design with the principal factors being pod storage （0, 3, 7 and 10 d） and fermentation time （0, 3 and 6 d） to study the changes occurring during the fermentation process. The study also used a 4 x 3 full factorial design with pod storage （0, 3, 7 and 10 d） and drying time （0, 3 and 7 d） being the principal factors investigated to study the changes occurring during the drying process. FI and cut test of the beans were studied during fermentation as well as the drying process. FI of the beans increased significantly with pod storage and fermentation but decreased slightly during drying. FI of the unfermented beans increased slightly from 0.674 for the unstored pods to 0.763 after 10 days of pod storage. The FI of the fermented beans （six days fermentation） also increased from 1.390 for the unstored pods to 1.424 for pods stored for 10 days. It decreased from 1.389 at the start of drying for the unstored pods to 1.105 for pods stored for 10 days at the end of drying （seven days）. FI of all the beans were however, above 1.0 at the end of fermentation and drying for all pod storage treatments. Cut test revealed that storage of pods for 3, 7 and 10 days increased the percentage of brown beans by 66%, 94% and 72%, respectively, by the sixth day of fermentation. Percentage of brown beans decreased to 61%, 76% and 63%, respectively, for pods stored for 3, 7 and 10 d at the end of drying （seven days）. Cocoa pods can be stored for up to 10 days, fermented for six days and dried for seven days with the necessary formation of brown pigments characteristics of well fermented and dried cocoa beans.
文摘Changes in nib acidity, protein and sugar concentration during roasting of pulp pre-conditioned and fermented cocoa （Theobroma cacao） beans were investigated. A 4 - 4 full factorial design with the principal experimental factors as pod storage （0, 3, 7 and l0 d） and roasting time （0, 15, 30 and 45 min） were used. The roasted samples were evaluated for pH, titratable acidity, protein content and sugars concentrations using standard methods. Increasing pod storage caused consistent increases in pH with concomitant decreases in titratable acidity, whereas increasing roasting time caused only marginal and insignificant changes in pH but significantly decreased the titratable acidity. The protein content decreased significantly （P 〈 0.05） with increasing pod storage and roasting time. Reducing sugars increased marginally with increasing pod storage treatments whiles increasing roasting time significantly （P 〈 0.05） decreased the reducing sugars of the beans for all pod storage. The non-reducing sugar and total sugar content of the beans decreased significantly from 3.493 mg/g to 2.641 mg/g and from 9.284 mg/g to 8.891 mg/g, respectively, for pods stored from 0 to 10 days while roasting time caused slight decreases in non-reducing sugars with a considerable decrease in total sugars. Pod storage up to seven days decreased considerable the nib acidity （non-volatile acids）, non-reducing sugars and total sugars while roasting up to 45 min at 120 ℃ caused dramatic decreases in the nib acidity and reducing sugars with only marginal decreases in non-reducing sugars and total sugars.
文摘Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.
文摘Understanding the significance of protein properties in millets is crucial for their nutritional value and functionality in human diets.To maximize this potential,a thorough comprehension of diverse processing techniques is essential.This review explores the effects of processing on optimizing protein content,stability,digestibility,and functional properties of millet proteins.Notably it explores the distinct impacts of dry and wet processing techniques.Dry processing,characterized by minimal moisture,encompasses methods like milling,roasting,popping,microwave cooking,baking and frying,which not only enhance digestibility by reducing antinutrients but also improve protein solubility and thermal stability.Recent trends highlight its cost-effectiveness,simplicity,and ability to retain essential nutrients,making it suitable for large-scale processing.While,on the other hand wet processing,characterized by water or aqueous solutions,encompasses methods like soaking,germination,fermentation,parboiling and extrusion,which brings significant structural modifications in proteins through denaturation and hydrolysis.Wet processing also influences solubility,digestibility,and protein functionality.Notably,fermentation significantly enhances the protein quality by improving amino acid composition and reducing anti-nutritional factors.However,optimizing parameters such as treatment time,temperature,and moisture levels remains a challenge in both dry and wet methods to achieve desired protein properties while minimizing undesirable changes.Therefore,this review highlights the importance of these complementary approaches in unlocking the full potential of millet proteins for nutritional improvement and innovative protein-based food product development.
文摘Bioactive peptides derived from fermented plant-based foods have gained increasing attention due to their po-tential health-promoting properties.Fermentation of plant-based substrates leads to the manufacturing of various peptides with bioactive properties through the enzyme’s activity in microorganisms or endogenous plant en-zymes.These peptides exhibit diverse biological activities such as antioxidant,antihypertensive,antimicrobial,anti-inflammatory,anti-diabetic and anti-cancer effects.This review provides an overview of the health bene-ficial properties of peptides with biological activity derived from fermented foods mainly plants,including their modes of operation and prospective uses in promoting human health.Understanding the health benefits and ways of behaviour about bioactive specific protein fragments from fermented plant-based meals can contribute to the creation of dietary supplements and culinary products with enhanced health-promoting properties.
文摘Zeolites are aluminosilicate compounds with excellent selective,precise adsorption capabilities that find their potential applications in various sectors of the biomaterials and food industry.The zeolites from ages have been utilized in biomedicine,catalysis,detergent and air purification industries but their commercial applications in the biomaterials and food industry are not studied enough.Zeolites are known to reduce mycotoxins,toxic compounds,heavy metals,and microbes.The present review tries to summarize different arenas of zeolite applications in the biomaterials and food industry.The article also includes a discussion of individual applications of zeolitic properties like antimicrobial effect,food nanoreactors and intelligent food contact behaviour in brief.Moreover,sound coverage is given over zeolite classification,their synthesis and the modelling of their adsorption behaviour.The outcomes of the review emphasize the commercial viability of zeolites and their potential to serve as a possible alternative to many processing steps which ultimately will economise the production process in the food industry.This review also emphasizes extensive research that needs to be carried out to further improvise the capabilities of zeolites to overcome the challenges lying around them.
基金the National Council for Scientific and Technological Development(CNPq n◦302867/2023-6 and CNPq/MAIDAI CP n◦68/2022)Ministry of Science,Technology,Innovation and Communications(MCTIC)financed in part by the Coordenaçao de Aperfeiçoamento de Pessoal de Nível Superior e Brasil(CAPES)Finance Code 001.
文摘Paper coating is an effective way to improve the various physical and functional properties of the coated paper.Usually,papers are coated or laminated with petrochemical-derived non-biodegradable,nonrecyclable,and toxic polymer materials which pose a growing concern for consumers regarding the use of coated paper in food regimes.In this connection,the use of safer alternatives for synthetic coating polymers is bio-based and renewable polymers.It has been already established that the biopolymers-based coating has shown promising results in improving the water resistance,oil resistance,oil&water barrier,mechanical,thermal,and other properties.Moreover,owing to excellent carrier properties the biopolymer-based coating formulation activated with antimicrobial and antioxidant functional ingredients is highly advantageous in improving the shelf life of packed food.In this review,an overview of bio-based paper coating was discussed.Various paper coating methods were detailed,followed by the fabrication of various types of biodegradable polymer-based coating.Different important properties of biopolymer-based coated paper were comprehensively discussed.Finally,the application of functional coated paper in active food packaging(meat,dairy,fruits,etc.)and intelligent packaging(freshness indicator)were debated.Therefore,an overview of this work provides an up-to-date state-of-the-art on coated paper in food packaging applications.
基金supported by the National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT)(2022R1A2B5B02001422).
文摘Carbon quantum dots(CQDs)have recently been attracting attention in various fields due to their excellent properties,such as biocompatibility,water solubility,low toxicity,fluorescence,and photocatalysis.In partic-ular,CQDs have functional properties such as antibacterial,antioxidant,and UV protection properties and are expected to be used for food packaging and food preservation purposes.Additionally,advanced analytical pathways have become possible with the advent of CQDs,a cost-effective,rapid,and sensitive tool for food safety assessment for the quantification of numerous contaminants,including heavy metals,pesticides,and pathogens.This review provides an overview and perspective on advances in the use of CQDs for food safety and preser-vation.A detailed summary of the synthesis strategies,raw materials,functional properties,and characterization of CQDs was discussed.This review also covers cytotoxicity studies of CQDs and highlights their importance.The use of CQDs for detecting food contaminants and determining nutritional composition,quality preservation of fresh foods,and functional properties such as antibacterial and antioxidant properties were also highlighted.Additional discussion on the effectiveness of CQDs applied as active fillers for developing packaging materials effective in extending the shelf life of packaged foods was detailed.CQD applications for intelligent and active packaging to ensure food safety were also discussed.
文摘The application of proteins in food system largely depends upon their functional properties.Number of protein sources are available in nature and their degree of utilization in food industry is related to their functional properties.The behavior of food systems during preparation,processing,storage,and consumption is affected by functional properties of proteins and these properties of proteins affects the quality and sensory attributes of the food system.These properties depend upon the physicochemical characteristics of proteins which in turn is affected by the structure of proteins.The poor functional properties of proteins are attributed to their structural conformation or to the processing techniques,which eventually limits their industrial application.This pose a challenge in utilizing protein isolates having poor functionality in food industry.The challenges encountered in the utilization of protein isolates with low functionality can be overcome through modification of their structure.The use of nonthermal and chemical free modification technique have been increasingly used by the researcher to enhance the functional properties of proteins.Among the different nonthermal modification techniques pulsed electric field modification is more efficient and reliable,clean and is a low operating cost technology.Pulsed electric field(PEF)technology is uses short duration pulses of high voltage electric field on the food to obtain the desirable effect on the food structure.Application of pulsed electric field to the food protein improves their functional propeties due to changes in their structural conformations.
基金the Tshwane University of Technology for their financial support
文摘In the present study, chitosan and polyvinyl alcohol(PVA) were blended with different concentrations of sodium montmorillonite(Na^+MMT) clay solution by a solvent casting method. X-ray diffraction and transition electron microscope results show that the film properties are related to the co-existence of Na^+MMT intercalation/exfoliation in the blend and the interaction between chitosan–PVA and Na^+MMT. 5-Fluorouracil(5-FU) was loaded with chitosan–PVA/Na^+MMT nanocomposite films for in vitro drug delivery study. The antimicrobial activity of the chitosan–PVA/Na^+MMT films showed significant effect against Salmonella(Gram-negative) and Staphylococcus aureus(Gram-positive), whereas5-FU encapsulated chitosan–PVA/Na^+MMT bio-nanocomposite films did not show any inhibition against bacteria. Our results indicate that combination of a flexible and soft polymeric material with high drug loading ability of a hard inorganic porous material can produce improved control over degradation and drug release. It will be an economically viable method for preparation of advanced drug delivery vehicles and biodegradable implants or scaffolds.
文摘The quality and safety of food can be evaluated using a variety of conventional and scientific methods.But all of those ways are time-consuming,laborious,and harmful.There are two primary types of processes used to gauge the quality and safety of foods:1)Destructive methods(like gas chromatography,high performance liquid chromatography,enzyme linked immuno-sorbent assay,etc.);and 2)Non-destructive methods(such imaging methods,computer vision systems,fourier transform infrared spectroscopy,and near infrared spectroscopy).Techniques for imaging are frequently employed in the food industry to assess external quality.Imaging is the process of visualizing an object,while spectroscopy is the study of how energy is transferred from light to matter.Spectroscopy and imaging are used in the hyper spectral imaging approach.A method that may offer both spectral and spatial information about a component is called hyperspectral imaging(HSI).The HSI creates a hypercube out of spectral pictures at more than ten different wavelengths.A hypercube has three dimensions:two spatial(the x and y axes)and one spectral(λ).Fruits and vegetables,dairy goods,meat products,seafood,grains,and legumes are all evaluated for quality and safety using HSI.The HSI approach is excellent for identifying both internal and exterior food problems.Anthocyanin in grapes,Penicillium digitatum in mandarins,melamine in milk powder,and the amount of fat in cheese can all be detected using HSI.In addition to recognizing the muscles in lamb meat,HSI may also be used to assess the colour,pH,and tenderness of beef,the colour,pH,and drip loss of pork,and the presence of E.coli in pork.Additionally,HSI is utilized to identify Aspergillus niger in wheat and Aflatoxin B1 in maize.Chemometric instruments are essential to HSI.Large data storage and fast processors are needed.Improved models are required for quick and simple evaluation.The HSI has limits when it comes to microbiological contaminants’metabolites detection and quantification,model optimization,and the development of more reliable models.Validation of developed models on several storage conditions.Combining HSI with Raman microscopic imaging(RMI)and fluorescence microscopic imaging(FMI)improves the ability to analyze microbes.
文摘The present investigation was carried out to characterize starches,particle size,morphology index and structural properties from velvet bean seed powder.Structural characteristics of starch extracted from these nano sized seed powder was evaluated using X-ray diffraction(XRD)and analyzed particles size,morphology,and degree of Crystallinity.From our XRD analysis,starch presented a C-type XRD pattern and crystallite size of 38.26Å.The particle size was found to be 15 to 41 nm.Morphology index(MI)ranged from 0.5 to 0.73.It is observed that MI has direct relationship with particle size and indirect relationship with specific surface area.The morphology and particle size was confirmed by XRD,Transmission Electron microscopy(TEM)which showed formation of well-dispersed gold nanoparticles in the range of 14 to 43 nm with monodisperse in nature.These starch nanocrystals could be potential precursors to nanocomposites and nanoparticle-based copolymers.
文摘The onion powder with an initial moisture content of 10%(dry basis)in a thin infinite layer of thickness 5 mm was dried using a laboratory microwave oven at 50 W/g microwave power density to a final moisture content of 2%(dry basis).The temperature and moisture change pattern of the experimental process was monitored.Computer simulation of the predicted temperature pattern with drying time was obtained by using the mathematical model governed by the energy balance equation and using data of the thermo-physical properties of the onion powder.The code for the simulation was written using the C++programming language.The high microwave power-to-mass ratio resulted in raised temperature with reduced drying time.The initial low moisture content of the product led to a gradual decrease in the drying rate.However,effective moisture diffusivity showed an increasing trend with decreasing moisture content because of the application of high-power density.F for Bacillus cereus spores,which were more prominent in onion powder,were evaluated from the simulated temperature curves.It was observed that sterilization of B.cereus started after 75 s at 117℃ with 0.431(lg(CFU/g))reduction.The maximum temperature of 117℃ was limited due to the unacceptable sensory quality of the product.
文摘Pomegranate peels are disposed of as waste even though it is an eminent source of total hydrolysable tannins(THT)and possesses a great worth for recycling.The present study was carried out with the hypothesis that pulsed system ultrasound-assisted extraction(PSUAE)technique optimization would aid in retaining high extract yield and THT recovery yield from pomegranate peel extract(PPE)with enhanced antioxidant potential.The extraction was performed at various conditions regarding solvent concentration(30-90% of acetone),solvent-feed ratio(10-30 mL/g),extraction time(10-20 min),and ultrasound amplitude(40-80%)for maximum extract yield,THT and antioxidant activity(AA).To model and optimize the process conditions tools namely response surface methodology(RSM)and artificial neural network(ANN)were applied.For solvent concentration,solvent-feed ratio,extraction time,and amplitude the optimal conditions attained with aid of RSM and ANN were:56%,26.5 mL/g,15 min,55%,and 45%,23 mL/g,15 min,50% respectively.The extract yield and THT content determined with RSM and ANN optimized values were 51.2%,86.4 mg TAE/g,and 62%,98.1 mg TAE/g,respectively.The mean square error value displayed the minimum and R^(2) exhibited maximum value in case of ANN compared to RSM model.PSUAE significantly augmented the AA of PPE to 77.2±0.50% compared to 49.7±0.35% of conventional extraction.FTIR and HPLC analysis established that PPE produced from PSUAE contains a significant amount of THT compounds(gallic acid and tannic acid derivative).SEM elucidated that the sonication effect resulted in peel cell wall disruptions ensuing in elevated extraction of THT.Therefore,this pulsed mode of ultrasound extraction could be regarded as an easy,cost-effective,and competent technique for the extraction of preferred natural THT from pomegranate peels that possess high prospective to be applied in food and nutraceutical formulations.
文摘Button mushrooms are perishable due to microbial spoilage and browning.The effect of in-package cold plasma CP treatment on the quality and shelf life of button mushrooms is presented.Samples were sealed inside a package with different gas combinations[80%O_(2)+10%CO_(2)+10%N_(2),10%O_(2)+10%CO_(2)+80%N_(2),and 10%O_(2)+80%CO_(2)+10%N_(2)],treated with CP for 15 min at 28 kV and stored at 4℃ for 7 days.Microbiological and physicochemical properties of button mushrooms(control,samples treated with direct cold plasma(DCP),and those packed in three different modified atmospheric packing(MAP)compositions)were analyzed on days 1,4,and 7 after treatment.Following DCP and in-package CP treatment,the total bacterial count was reduced by 0.93 and 1.14 log CFU/g,while the yeast and mold count was reduced by 1.07 and 1.24 log CFU/g,respectively.In-package CP reduced PPO activity by 29%.Changes in physicochemical properties of button mushrooms were insignificant on day 1.MAP with high oxygen showed larger microbial reductions than the other two gas combinations.At the end of storage,all in-package CP treated button mushrooms maintained significantly(p<0.05)better quality characteristics than control and DCP-treated mushrooms.The samples treated with CP and kept in a high O_(2) gas concentration exhibited better quality characteristics.Therefore,in-package CP technology with high O_(2) concentration can be used as a potential tool for the decontamination and shelf-life extension of button mushrooms.
文摘Roasting is the most common processing method that enhances color,and texture.In this study,infrared roasting of peanuts was done using an infrared rotary dryer.Roasting was operated at 90%infrared power(630 W)with different rotating speed(1 and 2 r/min).The effect of roasting was studied at different moisture levels(7.66%,11.49%,and 13.72%db).From the study,the color parameter,L*value,was found to be significantly different(P<0.05),and it decreased with the decrease in rotating speed,and the∆E value varies from 2.32 to 10.56.Results also showed that the antioxidant activity decreased with the reduction in rotating speed as lesser revolutions took longer roasting time,and the values decreased from 84.34%to 71.74%.Minimal changes in total phenolic content were found and varied from 3.62 to 2.10 mg/g GAE,an appropriate limit for good-quality roasted peanuts.The hardness of roasted peanuts ranged from 12.25 to 39.43 N.Moisture content 13.72%,and 1 r/min is the best possible treatment for infrared peanut roasting,significantly enhancing the quality of peanuts.This study concluded that high-power short-time infrared roasting could give good-quality roasted peanuts with optimum bioactive compounds.
基金This research was supported by the 2115 Talent Development Program of China Agricultural University。
文摘Pesticide residues on food are threatening human health and wellbeing,ecological security.Food processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the environment.This review outlines the mechanisms,applications,and factors influencing the efficiency as well as their limitations of pesticide residue elimination technologies.Conventional thermal processing technologies like drying,blanching,baking,and roasting have been proved to reduce pesticides extensively whereas sometimes concentration effects occur,and more toxic metabolites or by-products are generated.Additionally,the negative effects on quality attributes of fruits and vegetables(F&V)should be considered.Several innovative non-thermal processing technologies like ultrasound,cold plasma,high-pressure processing,and pulsed electric fields have flourished currently,which show great ability to eliminate pesticide residues significantly with minimal impact on the quality of F&V.In particular,heat-sensitive nutrients like ascorbic acid,phenolics,and carotenoids would retain to a great extent.Similarly,these technologies have their limitations.Furthermore,there is much information about combined processing technology affecting the pesticide behaviors of F&V.Finally,the future developments for pesticide elimination of these technologies are identified and discussed.
