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Quality Control in Food Processing

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A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (30 June 2023) | Viewed by 10630

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Dr. Huimin Liu

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Guest Editor

School of Food Science and Engineering, Jilin Agricultural University, Changchun, China
Interests: biomacromolecules; phytochemicals; molecular nutrition; delivery system
Special Issues, Collections and Topics in MDPI journals

Dr. Chaoting Wen

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Guest Editor

School of Food Science and Engineering, Yangzhou University, Yangzhou, China
Interests: physical processing; protein; bioactive peptide; polysaccharide; liposome nanocarrier; food nutrition

Special Issue Information

Dear Colleagues,

In recent years, the pace of development of the food industry has continued to extend from food manufacturing to the whole industrial chain of raw materials, equipment and even circulation. To further study the basic theory and key technologies of food processing and better ensure the quality and safety of food, it is necessary to further develop foods with nutritional and health care functions to promote the progress of food research and technological innovation. Therefore, this Special Issue focuses on the quality control in food processing, and the topics mainly include the influence of food processing technology on the structural characteristics and functional properties of the main nutrients (proteins, carbohydrates, lipids, etc.) in food and their interrelationships; metabolism, metamorphism mechanism and decay loss regulation of carbohydrates, proteins, lipids and phenols in food processing; the interaction and activity mechanism among carbohydrates, proteins, lipids and phenols during food processing. In addition, we also focus on the impact of processing on food quality and safety. We hope that the solicitation of this Special Issue will promote in-depth discussion, exchange and learning from international experience in the innovation of the food industry, provide new ideas and point out the development direction for most food researchers and producers.

Dr. Huimin Liu
Dr. Chaoting Wen
Guest Editors

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Keywords

processing technology
quality control
food safety
change regulation of physical and chemical properties
protein
polysaccharide
polyphenols
active mechanism

Published Papers (5 papers)

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Research

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17 pages, 21361 KiB

Open AccessArticle

Optimization of Mixed Fermentation Conditions of Dietary Fiber from Soybean Residue and the Effect on Structure, Properties and Potential Biological Activity of Dietary Fiber from Soybean Residue

by Xifei Xu, Xuejing Zhang, Mubai Sun, Da Li, Mei Hua, Xinyu Miao, Ying Su, Yanping Chi, Jinghui Wang and Honghong Niu

Molecules 2023, 28(3), 1322; https://doi.org/10.3390/molecules28031322 - 30 Jan 2023

Cited by 7 | Viewed by 1738

Abstract

Soybean residue is a by-product of soybean product production that is wasted unreasonably at present. Accomplishing the efficient utilization of soybean residue can save resources. A composite microbial system was constructed using lactic acid bacteria (LAB) and Saccharomyces cerevisiae (SC), and modified soybean residue was prepared by solid fermentation. In order to explore the value of modified soybean residue as a food raw material, its physical and chemical properties, adsorption properties, and antioxidant properties were studied. The results showed that the soluble dietary fiber (SDF) yield of mixed fermentation (MF) increased significantly. Both groups of soybean residues had representative polysaccharide infrared absorption peaks, and MF showed a looser structure and lower crystallinity. In terms of the adsorption capacity index, MF also has a higher adsorption capacity for water molecules, oil molecules, and cholesterol molecules. In addition, the in vitro antioxidant capacity of MF was also significantly higher than that of unfermented soybean residue (UF). In conclusion, our study shows that mixed fermentation could increase SDF content and improve the functional properties of soybean residue. Modified soybean residue prepared by mixed fermentation is the ideal food raw material. Full article

(This article belongs to the Special Issue Quality Control in Food Processing)

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17 pages, 2063 KiB

Open AccessArticle

Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage

by Chen Zhu, Dexin Jiao, Ying Sun, Lihang Chen, Siyu Meng, Xiaona Yu, Mingzhu Zheng, Meihong Liu, Jingsheng Liu and Huimin Liu

Molecules 2022, 27(19), 6302; https://doi.org/10.3390/molecules27196302 - 24 Sep 2022

Cited by 3 | Viewed by 1591

Abstract

The present study aimed to explore the effects of ultra-high pressure (UHP) on the cathepsin (B, D, H, and L) activities, protein oxidation, and degradation properties as well as quality characteristics of iced shrimp (Litopenaeus vannamei). Fresh shrimps were vacuum-packed, treated with UHP (100–500 MPa for 5 min), and stored at 0 °C for 15 days. The results showed that the L* (luminance), b* (yellowness), W (whiteness), ΔE (color difference), hardness, shear force, gumminess, chewiness, and resilience of shrimp were significantly improved by UHP treatment. Moreover, the contents of surface hydrophobicity, myofibril fragmentation index (MFI), trichloroacetic acid (TCA)-soluble peptides, carbonyl, dityrosine, and free sulfhydryl of myofibrillar protein (MP) were significantly promoted by UHP treatment. In addition, UHP (above 300 MPa) treatment enhanced the mitochondrial membrane permeability but inhibited the lysosomal membrane stability, and the cathepsin (B, D, H, and L) activities. UHP treatment notably inhibited the activities of cathepsins, delayed protein oxidation and degradation, as well as texture softening of shrimp during storage. Generally, UHP treatment at 300 MPa for 5 min effectively delayed the protein and quality deterioration caused by endogenous enzymes and prolonged the shelf life of shrimp by 8 days. Full article

(This article belongs to the Special Issue Quality Control in Food Processing)

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19 pages, 707 KiB

Open AccessArticle

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

by Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk and Grzegorz Zaguła

Molecules 2022, 27(17), 5523; https://doi.org/10.3390/molecules27175523 - 27 Aug 2022

Cited by 4 | Viewed by 1930

Abstract

The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to determine the potential of the use of calcium citrate to manufacture fresh acid rennet cheese from high-temperature-pasteurized goat’s milk (90 °C, 15 s) from the spring and autumn season and the effect of the calcium dose used on the physicochemical and organoleptic properties of the cheese. Autumn milk was found to be a richer source of total solids, confirming the effect of the production season on milk quality. The applied doses of calcium did not cause the denaturation of goat milk proteins and allowed pasteurization to take place at 90 °C for 15 s. The addition of calcium citrate resulted in a significant increase in the pH value of milk and cheese compared to the control sample. Adding 15 and 20 mg of Ca 100 g⁻¹ to milk as citrate had the most beneficial effect on increasing protein retention in cheese in both seasons, showing a rise from 1.33% to 2.40%. The production season significantly influenced the cheese yield. The control goat cheese from the autumn season showed a 6.85% higher yield compared to the spring cheese. An increase in cheese yield was also observed as the calcium dose of milk increased. The content of micro- and microelements in cheese was affected by the production season. The addition of calcium citrate to milk resulted in a significant increase in the calcium content of cheese—from 120.83 to 147.45 mg 100 g⁻¹ in the spring season and from 130.66 to 151.21 mg 100 g⁻¹ in the autumn season. Increasing the dose of calcium increased the hardness of cheese samples by 1.37 N in the spring and 0.90 N in the autumn. The organoleptic evaluation showed that adding calcium to milk did not significantly affect the organoleptic characteristics of goat cheese. Full article

(This article belongs to the Special Issue Quality Control in Food Processing)

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17 pages, 2396 KiB

Open AccessArticle

Subcritical Water Enhanced with Deep Eutectic Solvent for Extracting Polysaccharides from Lentinus edodes and Their Antioxidant Activities

by Jixian Zhang, Zhiqiang Ye, Guoyan Liu, Li Liang, Chaoting Wen, Xiaofang Liu, Youdong Li, Tao Ji, Dongming Liu, Jiaoyan Ren and Xin Xu

Molecules 2022, 27(11), 3612; https://doi.org/10.3390/molecules27113612 - 4 Jun 2022

Cited by 16 | Viewed by 2310

Abstract

In the present study, subcritical water extraction (SWE) assisted with deep eutectic solvent (DES) is used to extract Lentinus edodes polysaccharides (LEP). In addition, the antioxidant activity of the polysaccharide samples was also investigated. Based on a single factor test and response surface test, the optimal extraction factors were a liquid–solid solvent of 40:1 mL/g, extraction temperature of 147.23 °C, water content of 39.76% and extraction time of 17.58 min. Under these extraction conditions, the yield of LEP was 6.26 ± 0.08%. Compared with the SWE and hot water extraction (HWE), it improved by 19.24% and 17.01%, respectively. In addition, the results of monosaccharide composition, molecular weight, FT-IR, UV and SEM confirmed that the extracts had the features of polysaccharides. Interestingly, the polysaccharides obtained with the SWE assisted with the DES procedure showed a higher DPPH scavenging activity, hydroxyl radical scavenging activity and hydrogen peroxide scavenging activity, which indicated that the polysaccharides with this method had a stronger antioxidant activity. These findings demonstrated that the SWE-assisted DES is a strong method to obtain polysaccharides from Lentinus edodes for food, biopharmaceutical and other industrial production. Full article

(This article belongs to the Special Issue Quality Control in Food Processing)

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Review

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15 pages, 2775 KiB

Open AccessReview

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

by Zelin Li, Chunyan Zhao and Changwei Cao

Molecules 2023, 28(8), 3476; https://doi.org/10.3390/molecules28083476 - 14 Apr 2023

Cited by 2 | Viewed by 2239

Abstract

Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms. Full article

(This article belongs to the Special Issue Quality Control in Food Processing)

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