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16 pages, 3039 KiB

Open AccessArticle

Evaluation of Drying Characteristics and Quality Attributes for Microwave Vacuum Drying of Pork Skin Crisps

by Yuangang Li, Jingming Zhang, Junsheng Wang, Junpeng Ren, Chuanai Cao, Qian Liu and Xinning Huang

Foods 2024, 13(24), 4020; https://doi.org/10.3390/foods13244020 (registering DOI) - 12 Dec 2024

Cited by 1 | Viewed by 1200

Abstract

As an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700, and 800 W) and [...] Read more.

As an important by-product of pork, pork skin can be processed into meat-based leisure food products to improve its utilization. In this study, microwave vacuum drying (MVD) technology was used to investigate the effects of microwave powers (600, 700, and 800 W) and processing duration on the drying characteristics and quality attributes of pork skin crisps (PSC). Five classical drying models were used to non-linearly fit the experimental data, and the Midilli et al. model was suitable for characterizing the MVD process of PSC. Before reaching a constant rate of drying, increasing microwave power and time can improve the brittleness and expansion ratio of PSC. In the constant rate drying stage, most of the free water in PSC was removed, showing the best brittleness and a stable expansion ratio. High power and long processing time can lead to serious lipid oxidation and change the flavor of PSC. Overall, the desired quality of PSC is recommended as 700 W for 6 min. This study can provide a reference for MVD application of meat-based by-product leisure foods. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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14 pages, 823 KiB

Open AccessArticle

Investigating the Effect of High-Voltage Electrostatic Field (HVEF) Treatment on the Physicochemical Characteristics, Bioactive Substances Content, and Shelf Life of Tomatoes

by Xiaobao Nie, Zhijie Zuo, Li Zhou, Zhe Gao, Lilin Cheng, Xiaoli Wang, Linghong Nie and Ping-Hsiu Huang

Foods 2024, 13(17), 2823; https://doi.org/10.3390/foods13172823 - 5 Sep 2024

Cited by 4 | Viewed by 1822

Abstract

This study evaluated the ability of a high-voltage electrostatic field (HVEF) treatment to extend the shelf life of tomatoes. Tomatoes were exposed to HVEF treatment for different lengths of time, and the physicochemical properties of tomatoes and bioactive compounds were monitored during 28 [...] Read more.

This study evaluated the ability of a high-voltage electrostatic field (HVEF) treatment to extend the shelf life of tomatoes. Tomatoes were exposed to HVEF treatment for different lengths of time, and the physicochemical properties of tomatoes and bioactive compounds were monitored during 28 days of storage at 4 °C. The results indicated that the quality parameters of tomatoes were better maintained during storage by the HVEF treatment relative to the control treatment, extending their shelf life by 14–28 days. The HVEF treatment mitigated losses in firmness, weight, color changes, and bioactive substances, such as total phenolic content, total flavonoid content, ascorbic acid, and lycopene. The activity of pectin-degrading enzymes was also inhibited. The best exposure times for the HVEF treatment were 90 and 120 min. While the measured parameters decreased in both the control and HVEF treatment groups, the decrease in all of these measured parameters was significantly less (p < 0.05) in the optimum HVEF treatment groups than in the control. While the physicochemical properties may vary between different tomato varieties, the HVEF treatment of harvested tomatoes for 90 or 120 min can mitigate the degradation of quality parameters and loss of bioactive compounds incurred during the postharvest storage of tomatoes, thus maintaining their commercial value. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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11 pages, 884 KiB

Open AccessArticle

Innovative Hurdle Strategies for Listeria Control on Food-Contact Surfaces: A Peroxyacetic Acid–Steam Approach

by Zi Hua and Mei-Jun Zhu

Foods 2024, 13(16), 2481; https://doi.org/10.3390/foods13162481 - 7 Aug 2024

Cited by 3 | Viewed by 2258

Abstract

The persistence of Listeria monocytogenes biofilms on equipment surfaces poses a significant risk of cross-contamination, necessitating effective surface decontamination strategies. This study assessed the effectiveness of hurdle treatments combining peroxyacetic acid (PAA) and saturated steam against 7-day-old L. innocua (a non-pathogenic surrogate for [...] Read more.

The persistence of Listeria monocytogenes biofilms on equipment surfaces poses a significant risk of cross-contamination, necessitating effective surface decontamination strategies. This study assessed the effectiveness of hurdle treatments combining peroxyacetic acid (PAA) and saturated steam against 7-day-old L. innocua (a non-pathogenic surrogate for L. monocytogenes) biofilms on stainless steel (SS), polyester (PET), and rubber surfaces. Results demonstrated >6 log₁₀ CFU/coupon L. innocua reductions on SS and PET surfaces after PAA (40 ppm, 1 min) followed by steam treatment (100 °C, 6 s). On rubber surfaces, PAA (80 ppm, 1 min) followed by steam treatment (100 °C, 6 s) resulted in ~5 log₁₀ CFU/coupon L. innocua reduction. The presence of apple juice soil reduced the efficacy of hurdle treatments, with PAA (40 ppm, 1 min) and steam exposure (6 s) resulting in 5.6, 5.8, and 4.2 log₁₀ CFU/coupon reductions of L. innocua on SS, PET, and rubber, respectively. The efficacy of this antimicrobial combination was further reduced by surface defects, especially in the presence of organic matter. Nevertheless, the treatment still achieved >5 log₁₀ CFU/coupon reductions of L. innocua on worn SS and PET soiled with apple juice and ~4.5 log₁₀ CFU/coupon reduction on worn, soiled rubber surfaces. These findings highlight that PAA treatments followed by a brief steam exposure are effective strategies for controlling Listeria on food-contact surfaces. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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19 pages, 3029 KiB

Open AccessArticle

Encapsulation and Characterization of Proanthocyanidin Microcapsules by Sodium Alginate and Carboxymethyl Cellulose

by Yanfei Li, Huan Zhang, Yan Zhao, Haoxin Lv and Kunlun Liu

Foods 2024, 13(5), 740; https://doi.org/10.3390/foods13050740 - 28 Feb 2024

Cited by 11 | Viewed by 2721

Abstract

Proanthocyanidins are important compounds known for their antioxidant and radical scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study, proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance controlled release, pH stability, metal ion [...] Read more.

Proanthocyanidins are important compounds known for their antioxidant and radical scavenging properties, but they are highly sensitive to light, heat, oxygen, and pH. In our study, proanthocyanidin was encapsulated using sodium alginate and carboxymethyl cellulose to enhance controlled release, pH stability, metal ion tolerance, temperature resistance, time release, the microencapsulation of food additives stability, antioxidant capacity analysis, and the storage period tolerance of proanthocyanidin. Fourier transforms infrared (FTIR) analysis and full-wavelength UV scanning indicated the successful immobilization of proanthocyanidins into the polymeric microcapsules. The flowability and mechanical properties of the microcapsules were enhanced. Moreover, proanthocyanidin microcapsules exhibited higher thermal, pH, metal ion, time, and microencapsulation food additive stability. In addition, due to their high antioxidant properties, the proanthocyanidin microcapsules retained a greater amount of proanthocyanidin content during the gastric phase, and the proanthocyanidin was subsequently released in the intestinal phase for absorption. Thus, the study provided a systematic understanding of the antioxidant capabilities and stability of proanthocyanidin microcapsules, which is beneficial for developing preservation methods for food additives. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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16 pages, 2998 KiB

Open AccessArticle

Effects of Edible Organic Acid Soaking on Color, Protein Physicochemical, and Digestion Characteristics of Ready-to-Eat Shrimp upon Processing and Sterilization

by Chao Guo, Yingchen Fan, Zixuan Wu, Deyang Li, Yuxin Liu and Dayong Zhou

Foods 2024, 13(3), 388; https://doi.org/10.3390/foods13030388 - 24 Jan 2024

Cited by 6 | Viewed by 2602

Abstract

Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through “boiling + vacuum soft packing + high temperature [...] Read more.

Soft-packed ready-to-eat (RTE) shrimp has gradually become popular with consumers due to its portability and deliciousness. However, the browning caused by high-temperature sterilization is a non-negligible disadvantage affecting sensory quality. RTE shrimp is processed through “boiling + vacuum soft packing + high temperature and pressure sterilization”. Ultraviolet-visible (UV) spectroscopy with CIELAB color measurement showed that phytic acid (PA) + lactic acid (LA), PA + citric acid (CA), and PA + LA + CA soaking before cooking alleviated browning, as well as UVabsorbance and the browning index (BI). Meanwhile, UV spectroscopy and fluorescence spectroscopy showed that organic acid soaking reduced the content of carbonyl, dityrosine, disulfide bonds, surface hydrophobicity, and protein solubility, but promoted the content of free sulfhydryl and protein aggregation. However, in vitro digestion simulations showed that organic acid soaking unexpectedly inhibited the degree of hydrolysis and protein digestibility. This study provides the basis for the application of organic acids as color protectors for RTE aquatic muscle product. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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21 pages, 7138 KiB

Open AccessArticle

Improvement of Temperature Distribution Uniformity of Ready-to-Eat Rice during Microwave Reheating via Optimizing Packaging Structure

by Chai Liu, Liuyang Shen, Huiran Liu, Xue Gong, Chenghai Liu, Xianzhe Zheng, Shuo Zhang and Chen Yang

Foods 2023, 12(15), 2938; https://doi.org/10.3390/foods12152938 - 2 Aug 2023

Cited by 6 | Viewed by 2280

Abstract

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10–80 °C [...] Read more.

The taste quality of ready-to-eat rice is influenced by the uniformity of temperature distribution during microwave reheating. The temperature distribution uniformity of ready-to-eat rice loaded in a rectangular lunch box is investigated under microwave reheating. The results show that with a 10–80 °C temperature increase in the ready-to-eat rice, the thermal conductivity increases, dielectric constant, and specific heat increase and then decrease, while the dielectric loss factor decreases and then slightly increases. The microwave-heating process of ready-to-eat rice exhibits a clear ‘corner effect’, and the observed ‘hot spot’ results in poor temperature uniformity in ready-to-eat rice. A metalized packaging structure design is subsequently proposed to ameliorate the temperature non-uniformity. According to comparative results of four metalized packaging forms, the spray film volume and film thickness corresponding to film volume are developed as

3.5 \times 10^{- 4}

mL/

{m m}^{2}

, 0.30 mm, respectively, which levels off the difference in temperature to improve the temperature distribution uniformity of ready-to-eat rice by microwave reheating. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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14 pages, 10619 KiB

Open AccessArticle

Preparation of an Aminated Lignin/Fe(III)/Polyvinyl Alcohol Film: A Packaging Material with UV Resistance and Slow-Release Function

by Shushan Gao, Chonghao Zhu, Liangfei Ma, Chenghai Liu, Hongqiong Zhang and Shengming Zhang

Foods 2023, 12(14), 2794; https://doi.org/10.3390/foods12142794 - 23 Jul 2023

Cited by 4 | Viewed by 2371

Abstract

To reduce the usage of petroleum-based plastic products, a lignin-based film material named aminated lignin/Fe(III)/PVA was developed. The mixture of 8 g lignin, 12 mL diethylenetriamine, 200 mL NaOH solution (0.4 mol·L⁻¹), and 8 mL formaldehyde was heated at 85 °C [...] Read more.

To reduce the usage of petroleum-based plastic products, a lignin-based film material named aminated lignin/Fe(III)/PVA was developed. The mixture of 8 g lignin, 12 mL diethylenetriamine, 200 mL NaOH solution (0.4 mol·L⁻¹), and 8 mL formaldehyde was heated at 85 °C for 4 h; after the aminated lignin was impregnated in the Fe(NO₃)₃ solution, a mixture of 3 g aminated lignin/Fe(III), 7 g PVA, and 200 mL NaOH solution (pH 8) was heated at 85 °C for 60 min; after 2 mL of glycerin was added, the mixture was spread on a glass plate to obtain the aminated lignin/Fe(III)/PVA film. This film demonstrated hydrophobicity, an UV-blocking function, and a good slow-release performance. Due to the formation of hydrogen bonds between the hydroxyl groups of lignin and PVA, the tensile strength, the elongation at break, and the fracture resistance of the film were 9.1%, 107.8%, and 21.9% higher than that of pure PVA film, respectively. The iron content of aminated lignin/Fe(III)/PVA was 1.06 wt%, which mainly existed in a trivalent form. The aminated lignin/Fe(III)/PVA film has the potential to be used as a food packaging material with anti-ultraviolet light function and can also be developed as other packaging materials, such as seedling bowls, pots for transplanting, and coating films during transport. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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Review

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23 pages, 993 KiB

Open AccessReview

Exploring Osmotic Dehydration for Food Preservation: Methods, Modelling, and Modern Applications

by Alexandra Mari, Danai Nikoleta Parisouli and Magdalini Krokida

Foods 2024, 13(17), 2783; https://doi.org/10.3390/foods13172783 - 31 Aug 2024

Cited by 16 | Viewed by 9670

Abstract

This study summarizes the most recent findings on osmotic dehydration, a crucial step in food preservation. The many benefits of osmotic dehydration are listed, including longer shelf life and preserved nutritional value. Mass transfer dynamics, which are critical to understanding osmotic dehydration, are [...] Read more.

This study summarizes the most recent findings on osmotic dehydration, a crucial step in food preservation. The many benefits of osmotic dehydration are listed, including longer shelf life and preserved nutritional value. Mass transfer dynamics, which are critical to understanding osmotic dehydration, are explored alongside mathematical models essential for comprehending this process. The effect of osmotic agents and process parameters on efficacy, such as temperature, agitation and osmotic agent concentration, is closely examined. Pre-treatment techniques are emphasized in order to improve process effectiveness and product quality. The increasing demand for sustainability is a critical factor driving research into eco-friendly osmotic agents, waste valorization, and energy-efficient methods. The review also provides practical insights into process optimization and discusses the energy consumption and viability of osmotic dehydration compared to other drying methods. Future applications and improvements are highlighted, making it an invaluable tool for the food industry. Full article

(This article belongs to the Special Issue Emerging Techniques for the Processing and Preservation of Foods)

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