Food Quality Characterization under Different Preservation Methods and Storage Conditions

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (25 May 2024) | Viewed by 3331

Special Issue Editor


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Guest Editor
College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu, China
Interests: application of foodborne active substances; quality changes in agricultural products during processing and storage

Special Issue Information

Dear Colleagues,

In the process of food production, processing, transportation and marketing, different preservation methods and storage conditions will have a significant impact on food quality, which in turn affects the health and life safety of consumers. Exploring the problem of different storage and storage conditions of food quality characterization is the current important research hotspot in the field of food science. With the increasing concerns of consumers surrounding food safety and quality, the evaluation of food quality is no longer limited to simple microbial safety, but has also expanded to taste, nutritional value and some other aspects. To better understand the influence mechanism of these factors on food, future research needs to adopt advanced scientific methods and technical means, such as molecular biology technology, spectral analysis technology, etc., to detect and analyze the types and quantities of microorganisms in food. In addition, many experiments and studies need to be carried out to explore the impact of different storage methods and storage conditions on food taste and nutritional value to provide a scientific basis for safeguarding food safety and consumer health.

Dr. Yi Dong
Guest Editor

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Keywords

  • food quality characterization
  • microbial safety
  • preservation and storage
  • taste
  • nutritional value

Published Papers (3 papers)

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Research

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13 pages, 2884 KiB  
Article
Water Supply via Pedicel Reduces Postharvest Pericarp Browning of Litchi (Litchi chinensis) Fruit
by Fang Fang, Bin Liu, Liyu Fu, Haiyao Tang, Yanlan Li, Xuequn Pang and Zhaoqi Zhang
Foods 2024, 13(5), 814; https://doi.org/10.3390/foods13050814 - 6 Mar 2024
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Abstract
Pericarp browning is the key factor for the extension of shelf life and the maintenance of the commercial value of harvested litchi fruit. Water loss is considered a leading factor of pericarp browning in litchi fruit. In this study, based on the distinct [...] Read more.
Pericarp browning is the key factor for the extension of shelf life and the maintenance of the commercial value of harvested litchi fruit. Water loss is considered a leading factor of pericarp browning in litchi fruit. In this study, based on the distinct structure of litchi fruit, which is a special type of dry fruit with the aril as the edible part, the effects of water supply via pedicel (WSP) treatment on pericarp browning and the fruit quality of litchi were investigated. Compared with the packaging of the control fruit at 25 °C or 4 °C, the WSP treatment was found to significantly reduce pericarp browning and the decay of litchi fruit. The WSP-treated fruit had a higher L* value, total anthocyanin content, and pericarp water content, and the pericarp was thicker. The WSP treatment significantly suppressed the increase in the electrolyte leakage of the pericarp and maintained higher ascorbic acid (AA) contents in the aril. In addition, the WSP treatment was effective in reducing the activity and gene expression of browning-related genes Laccase (ADE/LAC) and Peroxidase (POD) during the storage period. In conclusion, the WSP treatment could be an effective method to delay pericarp browning and maintain the quality of harvested litchi fruit, and this further supports that litchi fruit has dry fruit characteristics. Full article
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15 pages, 5497 KiB  
Article
Oxidative Stability and Pasting Properties of High-Moisture Japonica Brown Rice following Different Storage Temperatures and Its Cooked Brown Rice Flavor
by Lingyu Qu, Yan Zhao, Yanfei Li and Haoxin Lv
Foods 2024, 13(3), 471; https://doi.org/10.3390/foods13030471 - 2 Feb 2024
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Abstract
The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the findings, the [...] Read more.
The study proposed to investigate the impacts of storage temperatures (15, 20, 25 °C) on the oxidative stability (peroxide value, carbonyl value, malondialdehyde content) and sensory attributes (pasting properties, cooked brown rice flavor) of high-moisture japonica brown rice. According to the findings, the peroxide value, the carbonyl value, and the malondialdehyde content of high-moisture japonica brown rice stored at a temperature of 15 °C exhibited consistently low levels, and the pasting properties were favorable. In addition, 22 out of 51 flavor volatiles were screened as key differential volatile flavor compounds in cooked brown rice via a combination of ANOVA and orthogonal projections to latent structures-discriminant analysis (OPLS-DA). Among them, 3-heptylacrolein had an aroma of fat and mushroom, and its contents were higher at 15 °C and 20 °C. These findings could serve as a valuable reference for storing high-moisture japonica brown rice under low temperature conditions as well as for investigating the flavor characteristics of cooked brown rice derived from this variety. Full article
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Review

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27 pages, 708 KiB  
Review
The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies
by María Dolores Suárez-Medina, María Isabel Sáez-Casado, Tomás Martínez-Moya and Miguel Ángel Rincón-Cervera
Foods 2024, 13(7), 1097; https://doi.org/10.3390/foods13071097 - 3 Apr 2024
Cited by 1 | Viewed by 1214
Abstract
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the [...] Read more.
Marine foods are highly perishable products due to their high content of polyunsaturated fatty acids, which can be readily oxidized to form peroxides and secondary oxidation products, thus conferring such foods undesirable organoleptic characteristics and generating harmful compounds that are detrimental to the health of consumers. The use of preservation methods that minimize lipid oxidation is required in the fishing and aquaculture industries. Low temperature storage (chilling or freezing) is one of the most commonly used preservation methods for fish and seafood, although it has been shown that the oxidation of the lipid fraction of such products is partially but not completely inhibited at low temperatures. The extent of lipid oxidation depends on the species and the storage temperature and time, among other factors. This paper reviews the effect of low temperature storage on the lipid quality of fish, either alone or in combination with other preservation techniques. The use of antioxidant additives, high hydrostatic pressure, irradiation, ozonation, ultrasounds, pulsed electric fields, and the design of novel packaging can help preserve chilled or frozen fish products, although further research is needed to develop more efficient fish preservation processes from an economic, nutritional, sensory, and sustainable standpoint. Full article
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