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Journal of Food Processing and Preservation is now an open access journal, and articles will be immediately available to read and reuse upon publication.Read our author guidelines
Journal of Food Processing and Preservation aims to present readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation.
Chief Editor Dr Charles Brennan is Professor of Food Science and dean of the School of Science at RMIT University. His research focuses on food science, sustainable food production and human nutrition.
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Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations
Rosmarinic acid (RA) is a natural phenolic compound extracted from the Labiatae family and is a natural antioxidant. In this study, walnut oil added with RA was treated with different ultraviolet radiations, and stabilization effects in terms of the same conditions (0.2 mg/g) were compared with synthetic antioxidant (BHT). In order to compare the effectiveness of three UV treatments, different lab tests were conducted, namely, the acid value, peroxide value, iodine value, anisidine value, DPPH free radical scavenging rate, and malondialdehyde content. The enhanced UV-A, UV-B, and UV-C radiation intensities have increased the oxidation stability of RA-added walnut oil, of which UV-B has the greatest influence on the oxidative stability of walnut oil. When both RA and BHT were added at 0.2 mg/g, the antioxidant effect of RA is superior to the general antioxidant BHT.
Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries
This research studied the influence of combined ultrasonic (40 kHz, 150 W, for 3 min) and 0.2% xanthan gum (XG), guar gum (GG), and wild sage seed gum (WG) coating pretreatments on total phenolic content, antioxidant activity, drying time, effective water diffusivity coefficient (), rehydration ratio (RR), total color difference (), and surface shrinkage (SS) of infrared-dried sweet cherries. The ultrasonic pretreatment increased the water transfer rate and water diffusivity during infrared drying and decreased the drying time of fresh sweet cherries. The edible coating enhanced the total phenolic content, antioxidant activity, dehydration time, and RR and decreased the , , and SS values of infrared-dried sweet cherries. The highest value of total phenolic content (3469.7 μg galic acid/g dry) was recorded for pretreated sweet cherry samples by GG. The mean antioxidant activities for uncoated, XG-coated, GG-coated, and WG-coated sweet cherries were 35.64, 59.88, 54.38, and 61.19%, respectively. In this study, the sweet cherry varied from m2/s (for untreated cherries) to m2/s (for sonicated and uncoated cherries). The experimental data for the drying curves were fitted to various single-layer equations, and the Page equation using the experimental constants best described the drying rate of sweet cherries. The mean values for uncoated, XG-coated, GG-coated, and WG-coated sweet cherries were 15.11, 9.91, 8.74, and 10.69, respectively.
Encapsulation of Hydrophobic Bioactive Substances for Food Applications: Carriers, Techniques, and Biosafety
Biologically active substances (BASs) are used as novel ingredients to design functional foods. These functional foods are alternate approaches to treat or cure chronic diseases. However, the application of BASs is limited due to their hydrophobic nature, low bioavailability, sensitivity to gastric acid, and environmental conditions (i.e., high temperatures, radiation, pH, and oxygen). Thus, research has been channeled to find ways of curbing these limitations. This review provides an overview of the modern methods for BAS encapsulation, carrier classifications, benefits, and drawbacks as well as the biosafety of encapsulated BASs. Encapsulation of BASs into organic/inorganic carriers or composites overcomes the limitations mentioned above. In addition, encapsulation enables the controlled release of active compounds to target cells. The market for encapsulated foods has grown globally at a significant pace due to their various applications as functional foods, dietary supplements, and other products. It is estimated that by 2027, the market worth of encapsulated foods will be valued at $17 billion.
Hybrid Deep Learning Algorithm-Based Food Recognition and Calorie Estimation
Every individual requires some sort of system that informs them about portions and calories of food, as well as providing them with directions on how to consume it. In our study, we propose a hybrid architecture that makes use of deep learning algorithms to forecast the number of calories in various food items on a bowl. This consists of three major components: segmentation, classification, and calculating the volume and calories of food items. When we use a Mask RCNN, the images are first segmented. Using the YOLO V5 framework, features are collected from the segmented images and the food item is categorized. In order to determine the dimensions of each food item, we identify the items first. In order to calculate the quantity of the food item, the estimated dimension must be used. The calories are then computed using the food item’s volume. The aforementioned approaches, which were trained on the dataset’s food images, that correctly identified and forecasted a food item’s calories had an accuracy of 97.12%. To Provide directions on how to consume food is expected by individual and will be completed after knowing intake of volume of food.
Jackfruit Seed as a Natural Source for Protein and Mineral Enrichment of Yogurt
A significant proportion of the global population is currently suffering from protein and mineral malnutrition. Food enrichment or fortification is an effective strategy being utilized worldwide to fight malnutrition. The objective of the study was to extract protein and minerals from an underutilized natural source of jackfruit seed and to incorporate these nutrients into a widely consumed food yogurt. Protein isolation was achieved through the removal of the major component starch from jackfruit seed flour (JSF) followed by spray drying to get jackfruit seed protein isolate (JSPI). Mineral extraction was performed from the residuals after protein extraction. Four different yogurt samples were formulated enriched with varying concentrations of extracted protein (8%, 6%, 4%, and 2%) and a constant mineral concentration of 747 mg/100 g of yogurt. A plain yogurt served as the control sample (S5), which was not enriched with protein and mineral. The yogurts were successfully enriched with protein and minerals in this study. The sensory evaluation experiment suggested that the yogurt sample (S2) prepared with 6% protein and 747 mg/100 g mineral secured better sensory acceptance than any other sample prepared in this study. Shelf-life study showed that the yogurts were safe for consumption up to 12 days when stored under refrigeration temperature and 4 days when stored at room temperature.
Improvement of Properties of Gelatinization and Retrogradation of Adzuki Bean Starch by Adding Glycolipid
To improve the storage quality of adzuki bean paste from starch aging, the effects of glycolipid addition on the properties of gelatinization and retrogradation properties of adzuki flour obtained by the retrogradation inside adzuki bean during storage and transportation are investigated. The results indicate the significant differences in the gelatinization and the distribution of starch granules for different varieties of beans. The higher gelatinization temperature of adzuki flour results in the lower enthalpy of gelatinization with an undulating tendency of the retrogradation due to the short-term aging of amylose and long-term aging of amylopectin within adzuki flour. In the early stage of aging, the coexistence of protein, fat, and starch inside adzuki flour hinder the aging of starch. An Avrami equation is introduced to characterize the aging process of the starch–protein–fat–water system of different varieties of adzuki flours. The nucleation mode of the crystal nucleus has a significant effect on the aging rate of different varieties of adzuki flour. The fat in the system fails to demonstrate a significant effect on the nucleation mode of starch retrogradation. The addition of glycolipids increases the gelatinization enthalpy of adzuki flour. Glycolipids can reduce the aging degree of adzuki flour, and the inhibition effect on the retrogradation of sucrose monoester is greater than that of maltose monoester. The research results provide the valuable guidance for the high-quality processing and storage of adzuki bean paste from starch aging.