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Foods
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Food Quality Characterization under Different Preservation Methods and Storage Conditions
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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 (30 November 2024) | Viewed by 14356

Special Issue Editor

Dr. Yi Dong

E-Mail Website
Guest Editor
College of Biomass Science and Engineering, Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China
Interests: application of foodborne active substances; quality changes in agricultural products during processing and storage
Special Issues, Collections and Topics in MDPI journals

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

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

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

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Published Papers (7 papers)

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Research

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14 pages, 4341 KiB  
Article
Improving Foaming Properties and Quality of Pasteurized Milk Using Antimicrobial Agents from Wild Pediococcus acidilactici
by Sameh Awad, Abeer I. M. EL-Sayed, Dina Amer, Dalia Atef, Mona Ashraf, Jianquan Kan, Muying Du and Khaled Elsaadany
Foods 2025, 14(4), 641; https://doi.org/10.3390/foods14040641 - 14 Feb 2025
Viewed by 712
Abstract
Pasteurized milk foam has become a quality issue in some applications, such as cappuccino-style drinks, as it should be stable and high-capacity. The extended shelf life of pasteurized milk is also a challenge. Some factors affect the foam capacity and stability; among them, [...] Read more.
Pasteurized milk foam has become a quality issue in some applications, such as cappuccino-style drinks, as it should be stable and high-capacity. The extended shelf life of pasteurized milk is also a challenge. Some factors affect the foam capacity and stability; among them, the increasing amount of free fatty acids in raw milk is critical. The psychrotrophic bacteria can produce a lipase-like enzyme, which is responsible for increasing the level of free fatty acids in raw milk. Therefore, this work aims to utilize the cell-free supernatant of a bacteriocin-producing culture as a natural preservative against psychrotrophic and spore-forming bacteria to enhance the foaming capacity and stability and improve the final product’s quality and shelf life. Milk samples from 15 dairy farms were assessed for free fatty acids, microbiological quality, and foaming capacity. Raw milk was divided into four portions: a control without any additive and cell-free supernatant (CFS) treatments, with CFS added at concentrations of 5, 10, and 15 mL/L in each portion. Raw milk was stored for 5 days before heat treatment at 75 °C/30 s, then cooled at 5 °C. All samples were examined for microbiological, free fatty acid, and foaming properties immediately after heat treatment and during storage up to 14 days. The results of this study reveal that there is a negative impact of free fatty acids on the capacity and stability of foaming. The cell-free supernatant (15 mL/L) of the traditional dairy isolate Pediococcus acidilactici inhibits the psychrotrophic bacteria in raw milk during storage for 5 days, a phenomenon which has a direct impact on reducing the free fatty acids, improving the foaming capacity and stability, as well as reducing the bitterness at the end of the shelf life of pasteurized milk up to 14 days compared to the detection of bitterness after 8 days in the control pasteurized milk. It is concluded that, to produce pasteurized milk with a high foaming capacity and extended shelf life, raw milk with low amounts of free fatty acids should be used and fast pasteurized or treated with a bacteriocin of lactic acid bacteria. Full article
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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15 pages, 1404 KiB  
Article
Enhancing the Biological Properties of White Chocolate: Moringa oleifera Leaf Extract as a Natural Functional Ingredient
by Sandra M. Gomes, Rita Miranda and Lúcia Santos
Foods 2025, 14(3), 359; https://doi.org/10.3390/foods14030359 - 22 Jan 2025
Cited by 1 | Viewed by 1437
Abstract
Moringa oleifera tree is recognised for its high content of bioactive compounds. This work explored the potential of incorporating its leaves or respective extracts into white chocolate to enhance its biological and sensory properties as white chocolate lacks the beneficial compounds found in [...] Read more.
Moringa oleifera tree is recognised for its high content of bioactive compounds. This work explored the potential of incorporating its leaves or respective extracts into white chocolate to enhance its biological and sensory properties as white chocolate lacks the beneficial compounds found in cocoa. In this study, a phenolic-rich extract was obtained from Moringa oleifera leaf powder, and its biological properties and phenolic composition were characterised. The extract displayed good antioxidant capacity, especially against ABTS radical (IC50 = 162.0 mg/L). Additionally, it exhibited strong inhibitory potential against α-amylase and β-glucosidase, achieving average inhibition rates of 79.9% and 98.0%, respectively. The main phenolic compounds identified included catechin (0.211 mgcompound/gextract), caffeic acid (0.056 mgcompound/gextract), and quercetin (0.031 mgcompound/gextract). White chocolate samples were fortified with 1% and 3% M. oleifera leaf extract, resulting in increased antioxidant properties and oxidative stability. All formulations were microbiologically safe, and the sample containing 3% extract showed the highest DPPH inhibition after 15 days of storage and a higher delay in the autoxidation of lipids over time. The fortification of white chocolate with M. oleifera leaf extract has the potential to transform it into a functional product rich in antioxidants, providing health benefits and increased value. Full article
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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15 pages, 2518 KiB  
Article
Complexation of Olive Protein with Soluble Dietary Fibers: A Way to Improve the Functional Properties of Proteins and Efficiently Utilize Olives
by Yan Xiang, Yumin Chi, Qiang He, Lirong Jia, Wenxue Zhang and Yi Dong
Foods 2024, 13(16), 2563; https://doi.org/10.3390/foods13162563 - 16 Aug 2024
Viewed by 1299
Abstract
High-value resources beyond oil extraction for the olive industry need to be developed due to increased olive production. Soluble dietary fibers (SDFs) and olive proteins (OPIs) are important components of olives. However, the commercial production process partially damages OPIs’ emulsifying and foaming properties. [...] Read more.
High-value resources beyond oil extraction for the olive industry need to be developed due to increased olive production. Soluble dietary fibers (SDFs) and olive proteins (OPIs) are important components of olives. However, the commercial production process partially damages OPIs’ emulsifying and foaming properties. Thus, the preparation of SDF-OPI complexes would help protect and even improve the emulsifying and foaming properties. The effects of pH and thermal–ultrasonic treatment on the complexation were explored, which showed that the SDF-OPI complexes prepared at pH 5 exhibited superior solubility (p < 0.05). SDF addition noticeably improved OPI thermal stability, emulsifying properties, and foaming properties. Moreover, the complexes prepared by thermal–ultrasonic treatment exhibited higher emulsion stability and lower emulsification activity than those prepared without thermal–ultrasonic treatment. In the acidic system, the electrostatic interaction was considered the main driving factor, assisted by the hydrophobic interaction. Additionally, after thermal–ultrasonic treatment, the covalent binding was observed by infrared spectroscopy. These results revealed the interaction mechanism between SDF and OPI, and the complexes significantly enhanced the functional properties of OPI. This study provides a reference for the high-value utilization of olives, thus broadening their potential uses in the food sector and beyond. Full article
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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13 pages, 2755 KiB  
Article
Monitoring the Aging and Edible Safety of Pork in Postmortem Storage Based on HSI and Wavelet Transform
by Anguo Xie, Yu Zhang, Han Wu and Meng Chen
Foods 2024, 13(12), 1903; https://doi.org/10.3390/foods13121903 - 17 Jun 2024
Cited by 1 | Viewed by 1462
Abstract
The process of meat postmortem aging is a complex one, in which improved tenderness and aroma coincide with negative effects such as water loss and microbial growth. Determining the optimal postmortem storage time for meat is crucial but also challenging. A new visual [...] Read more.
The process of meat postmortem aging is a complex one, in which improved tenderness and aroma coincide with negative effects such as water loss and microbial growth. Determining the optimal postmortem storage time for meat is crucial but also challenging. A new visual monitoring technique based on hyperspectral imaging (HSI) has been proposed to monitor pork aging progress. M. longissimus thoracis from 15 pigs were stored at 4 °C for 12 days while quality indexes and HSI spectra were measured daily. Based on changes in physical and chemical indicators, 100 out of the 180 pieces of meat were selected and classified into rigor mortis, aged, and spoilt meat. Discrete wavelet transform (DWT) technology was used to improve the accuracy of classification. DWT separated approximate and detailed signals from the spectrum, resulting in a significant increase in classification speed and precision. The support vector machine (SVM) model with 70 band spectra achieved remarkable classification accuracy of 97.06%. The study findings revealed that the aging and microbial spoilage process started at the edges of the meat, with varying rates from one pig to another. Using HSI and visualization techniques, it was possible to evaluate and portray the postmortem aging progress and edible safety of pork during storage. This technology has the potential to aid the meat industry in making informed decisions on the optimal storage and cooking times that would preserve the quality of the meat and ensure its safety for consumption. Full article
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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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
Cited by 6 | Viewed by 1803
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
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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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
Cited by 4 | Viewed by 1699
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
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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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 18 | Viewed by 4929
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
(This article belongs to the Special Issue Food Quality Characterization under Different Preservation Methods and Storage Conditions)
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