Editorial

3 pages, 158 KiB

Open AccessEditorial

Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)

by Theodoros Varzakas and Panagiotis Tsarouhas

Appl. Sci. 2021, 11(12), 5417; https://doi.org/10.3390/app11125417 - 10 Jun 2021

Cited by 1 | Viewed by 2198

The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim [...] Read more.

The aim of this special issue was to bring about advances in the area of food manufacturing, including packaging, addressing issues of food safety, quality, fraud and how these processes (new and old) could affect the organoleptic characteristics of foods, with the aim of promoting consumer satisfaction [...] Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

Research

Jump to: Editorial, Review

12 pages, 603 KiB

Open AccessArticle

The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips

by Diofanor Acevedo-Correa, José Jaimes-Morales and Piedad M. Montero-Castillo

Appl. Sci. 2021, 11(7), 3265; https://doi.org/10.3390/app11073265 - 06 Apr 2021

Cited by 2 | Viewed by 1711

Abstract

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey [...] Read more.

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 3³ factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p < 0.05). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 °C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (p < 0.05). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (p < 0.05). The temperature only influenced the color of the control chips, with statistical differences (p < 0.05) at all temperatures. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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18 pages, 911 KiB

Open AccessArticle

Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

by Bertoka Fajar Surya Perwira Negara, Seung Rok Kim, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Appl. Sci. 2021, 11(7), 2926; https://doi.org/10.3390/app11072926 - 25 Mar 2021

Cited by 9 | Viewed by 2086

Abstract

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted [...] Read more.

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of the pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, and quick freezing. Test HMR products were produced by mixing defrosted and roasted AMPS, CSM, and sauce in ratios of 27.5, 27.5, and 45.0% (w/w), respectively, followed by quick freezing at −35 °C in a polypropylene plastic bowl covered with a plastic film. The chemical characteristics, nutritional quality, microbial and sensory properties, and shelf life of the product were examined. The response surface methodology identified the optimal temperature and heating time of the superheated steam for AMPS (220 °C, 1 min) and CSM (300 °C, 1.5 min). Chemical characteristics showed low levels of volatile basic nitrogen (9.45 mg%) and thiobarbituric acid-reactive substances (1.13 mg Malondialdehyde [MDA]/kg). No significant changes (p < 0.05) were observed in microbial, color, flavor, taste, texture, and overall acceptance at −23 °C for 90 days. After reheating, the sensory scores varied from “like moderately” to “like very much.” The shelf life of the HMR product was estimated to be 24 months. In conclusion, HFD, superheated steam, and quick freezing successfully improved product quality, with little loss of nutrition and texture. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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15 pages, 2087 KiB

Open AccessArticle

Improved Hot Smoke Processing of Chub Mackerel (Scomber japonicus) Promotes Sensorial, Physicochemical and Microbiological Characteristics

by Md. Masud Rana, Md. Mohibbullah, Na Eun Won, Md. Abdul Baten, Jae Hak Sohn, Jin-Soo Kim and Jae-Suk Choi

Appl. Sci. 2021, 11(6), 2629; https://doi.org/10.3390/app11062629 - 16 Mar 2021

Cited by 8 | Viewed by 2081

Abstract

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To overcome this [...] Read more.

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific countries including South Korea and its rapid quality deterioration by various spoilage mechanisms while marketed has been reported, leading to a dramatic decline of the market price. To overcome this problem, a combination of superheated steam roasting (270 °C for 4 min) and hot smoking (70 °C) on CM fillets was applied to impart extending shelf-life at the market level. Using different sawdust with time-dependent smoking revealed that Oak sawdust at 25 min of optimized smoking time significantly (p < 0.05) provided the highest sensory properties (appearance, odor, color, texture and overall preferences), improved physicochemical, microbial, and nutritional properties, and subsequently, promoted shelf life of processed CM during the storage period at 10 °C for up to 34 days. Moreover, the processed CM offered high nutritional value, especially, essential and non-essential amino acids were found to be 13.14 and 15.48 g/100 g of CM fillets, and also reduced the trimethylamine-N-oxide level to an acceptable limit, indicating its quality and safety with high nutritional standards to end-point users upon consumption. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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16 pages, 2194 KiB

Open AccessArticle

Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)

by Shirin Rahmanzadeh Ishkeh, Habib Shirzad, Mohammadreza Asghari, Abolfazl Alirezalu, Mirian Pateiro and José M. Lorenzo

Appl. Sci. 2021, 11(5), 2224; https://doi.org/10.3390/app11052224 - 03 Mar 2021

Cited by 38 | Viewed by 3221

Abstract

Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. [...] Read more.

Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fruit was treated with an emulsion containing nanoparticles of chitosan (ECNPC) at 0, 2.5, and 5 g L⁻¹, and stored for 9 d. Decay extension rate, fruit phytochemical contents, including total phenolics, flavonoids, and anthocyanin content, phenylalanine ammonia-lyase (PAL), and guaiacol-peroxidase enzymes and antioxidant activity, and other qualitative properties were evaluated during and at the end of storage. After 9 d of storage, the highest amounts of phenolics compounds, PAL enzyme activity, and antioxidant activity were observed in fruit treated with ECNPC at 5 g L⁻¹. The highest levels of total phenol, PAL enzyme activity, and antioxidant activity were 57.53 g L⁻¹, 118.88 μmol/min trans-cinnamic acid, and 85.16%, respectively. ECNPC can be considered as an effective, safe, and environmentally friendly method for enhancing fruit phytochemical contents, postharvest life, and health-promoting capacity. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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17 pages, 2620 KiB

Open AccessArticle

Thermodynamic and Quality Performance Studies for Drying Kiwi in Hybrid Hot Air-Infrared Drying with Ultrasound Pretreatment

by Ebrahim Taghinezhad, Mohammad Kaveh and Antoni Szumny

Appl. Sci. 2021, 11(3), 1297; https://doi.org/10.3390/app11031297 - 01 Feb 2021

Cited by 19 | Viewed by 2436

Abstract

The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(D_eff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and [...] Read more.

The present study examined the effect of ultrasonic pretreatment at three time the levels of 10, 20 and 30 min on some thermodynamic (effective moisture diffusivity coefficient(D_eff), drying time, specific energy consumption (SEC), energy efficiency, drying efficiency, and thermal efficiency) and physical (color and shrinkage) properties of kiwifruit under hybrid hot air-infrared(HAI) dryer at different temperatures (50, 60 and 70 °C) and different thicknesses (4, 6 and 8 mm). A total of 11 mathematical models were applied to represent the moisture ratio (MR) during the drying of kiwifruit. The fitting of MR mathematical models to experimental data demonstrated that the logistic model can satisfactorily describe the MR curve of dried kiwifruit with a correlation coefficient (R²) of 0.9997, root mean square error (RMSE) of 0.0177 and chi-square (χ²) of 0.0007. The observed D_eff of dried samples ranged from 3.09 × 10⁻¹⁰ to 2.26 × 10⁻⁹ m²/s. The lowest SEC, color changes and shrinkage were obtained as 36.57 kWh/kg, 13.29 and 25.25%, respectively. The highest drying efficiency, energy efficiency, and thermal efficiency were determined as 11.09%, 7.69% and 10.58%, respectively. The results revealed that increasing the temperature and ultrasonic pretreatment time and decreasing the sample thickness led to a significant increase (p < 0.05) in drying efficiency, thermal efficiency, and energy efficiency, while drying time, SEC and shrinkage significantly decreased (p < 0.05). Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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18 pages, 1867 KiB

Open AccessArticle

Two-Stage Production System Pondering upon Corporate Social Responsibility in Food Supply Chain: A Case Study

by Ten-Suz Chen, Yung-Fu Huang, Ming-Wei Weng and Manh-Hoang Do

Appl. Sci. 2021, 11(3), 1088; https://doi.org/10.3390/app11031088 - 25 Jan 2021

Cited by 3 | Viewed by 2049

Abstract

Corporate social responsibility (CSR) has witnessed remarkable attention in academic studies as well as being widely conducted in different industries globally. This specific case was chosen as one of the biggest dairy companies that may be represented for Vietnam dairy supply chain management. [...] Read more.

Corporate social responsibility (CSR) has witnessed remarkable attention in academic studies as well as being widely conducted in different industries globally. This specific case was chosen as one of the biggest dairy companies that may be represented for Vietnam dairy supply chain management. This research aims to integrate CSR initiatives into food supply chain management to clarify the optimal replenishment policy, paying close attention to the relationship between midstream manufacturers and final customers. The classical economic production quantity model has been employed, relying on the two-stage assembly production system. The three parameters that contribute to the total profit formulation that have been considered consist of the social charity amount for per unit selling, the unit wholesale price of the manufacturer, and the return rate of used goods from the customer. The study has stressed that there is a significant impact from implementing CSR initiatives on the enterprise’s inventory policy that leads to enhance the firm’s financial performance. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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21 pages, 1333 KiB

Open AccessArticle

New Retailing Problem for an Integrated Food Supply Chain in the Baking Industry

by Ning Xu, Yung-Fu Huang, Ming-Wei Weng and Manh-Hoang Do

Appl. Sci. 2021, 11(3), 946; https://doi.org/10.3390/app11030946 - 21 Jan 2021

Cited by 6 | Viewed by 3565

Abstract

As coronavirus disease 2019 (COVID-19) continues to spread, online consumption habits in China have changed significantly. Thus, the booming online-to-offline (O2O) food ordering and delivery industry via the online bakery have been changing customers’ food shopping behavior. This article proposes a comparison relying [...] Read more.

As coronavirus disease 2019 (COVID-19) continues to spread, online consumption habits in China have changed significantly. Thus, the booming online-to-offline (O2O) food ordering and delivery industry via the online bakery have been changing customers’ food shopping behavior. This article proposes a comparison relying on advanced O2O strategy for a single-vendor-single-retailer integrated system. Three coordination mechanisms consist of revenue-sharing, buy-back, and quantity flexibility contracts have been employed for optimizing the order quantity. Replenishment strategies and temperature for the supply chain members are considered based on the new retailing framework. Herein, the authors suggest an algorithm for the computation of the optimal solution. Lastly, numerical examples and sensitivity analysis are also conducted to clarify the usefulness of the proposed model in the food supply chain. Sensitivity analysis revealed a number of managerial insights. For example, the results obtained under O2O operations can be compared with those obtained under online/offline operations (under various parameters settings) to determine an opportune moment for three coordination mechanisms. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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10 pages, 2226 KiB

Open AccessArticle

Preparation of the Orange Flavoured “Boba” Ball in Milk Tea and Its Shelf-Life

by Ying Liu, Huan Cheng and Dan Wu

Appl. Sci. 2021, 11(1), 200; https://doi.org/10.3390/app11010200 - 28 Dec 2020

Cited by 12 | Viewed by 7841

Abstract

Boba milk tea is very popular around the world. The “boba” balls in milk tea are usually made of tapioca. Reports on calcium alginate ball encapsulation in fruit-flavoured drinks have rarely been seen. The preparation method for this kind ball was studied. The [...] Read more.

Boba milk tea is very popular around the world. The “boba” balls in milk tea are usually made of tapioca. Reports on calcium alginate ball encapsulation in fruit-flavoured drinks have rarely been seen. The preparation method for this kind ball was studied. The “boba” balls were obtained by membrane formation on the interface through the addition of calcium chloride fluids into a sodium alginate solution. The operation conditions were studied, including drop height, flow velocity, sodium alginate and calcium chloride solution concentration. The diameter, mechanical strength, loading ratio and encapsulation rate of the “boba” balls are discussed. The optimized preparation conditions were as follows: the diameter of adding tube was 8 mm, the drop height was 25 cm, the drop flow rate was 60 mL/min, 1.0% sodium alginate, 1.0% calcium chloride. The prepared “boba” balls were stored at different temperatures. No microorganisms were detected in 90 days, and the sensory quality decreased with storage time. Shelf life was predicted using the Arrhenius equation; when the storage temperature was less than 10 °C, it could be stored for more than 1 year. This preparation technology of “boba” balls has potential for application by milk tea ingredient companies or relevant beverage manufacturing factories. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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11 pages, 1881 KiB

Open AccessArticle

Application of a Multiscale Approach in the Substitution and Reduction of NaCl in Costeño-Type Artisan Cheese

by Martha L. Diaz-Bustamante, Luis H. Reyes and Oscar Alberto Alvarez Solano

Appl. Sci. 2020, 10(24), 9008; https://doi.org/10.3390/app10249008 - 17 Dec 2020

Cited by 4 | Viewed by 2139

Abstract

The effects on the texture, rheology, and microstructure of costeño-type artisan cheese caused by the substitution and reduction of NaCl and the increase in cooking temperature during cheese production were studied using a multiscale approach that correlates responses at the macroscopic and microscopic [...] Read more.

The effects on the texture, rheology, and microstructure of costeño-type artisan cheese caused by the substitution and reduction of NaCl and the increase in cooking temperature during cheese production were studied using a multiscale approach that correlates responses at the macroscopic and microscopic levels. The decrease in the NaCl content, the partial substitution by KCl, and the increase in the cooking temperature before the serum drainage showed physicochemical, textural, and rheological differences between the cheeses. The microstructure was not affected by the reduction in salt or by modifications in the cheese making. The cheeses with an increase in the cooking temperature before the whey drainage stage and reduced NaCl by 5% and 7.5% (Q₂ and Q₃, respectively) showed similarity with the physicochemical composition and textural attributes of the control cheese (Q_C). Overall, this study contributes to the design of cheeses with specific functionalities through multiscale modeling. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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18 pages, 489 KiB

Open AccessArticle

Effectiveness of Bacteriocin-Producing Lactic Acid Bacteria and Bifidobacterium Isolated from Honeycombs against Spoilage Microorganisms and Pathogens Isolated from Fruits and Vegetables

by Chrysa Voidarou, Athanasios Alexopoulos, Anastasios Tsinas, Georgios Rozos, Athina Tzora, Ioannis Skoufos, Theodoros Varzakas and Eugenia Bezirtzoglou

Appl. Sci. 2020, 10(20), 7309; https://doi.org/10.3390/app10207309 - 19 Oct 2020

Cited by 19 | Viewed by 3994

Abstract

Screening natural products for bacteriocin-producing bacteria may be the equilibrium point between the consumer demand for mild processing and the industry’s need for hazard control. Raw unprocessed honeycombs filled with oregano honey from the alpine mountainous territory of Epirus, Greece were screened for [...] Read more.

Screening natural products for bacteriocin-producing bacteria may be the equilibrium point between the consumer demand for mild processing and the industry’s need for hazard control. Raw unprocessed honeycombs filled with oregano honey from the alpine mountainous territory of Epirus, Greece were screened for bacteriocinogenic lactic acid bacteria and Bifidobacterium spp., with inhibitory action towards some pathogens and spoilage microorganisms isolated from fresh fruits and vegetables (number and type of strains: three E. coli, two L. monocytogenes, two Salmonella spp., two B.cereus, two Erwinia spp., one Xanthomonas spp., L. innocua (ATCC 33090TM) and E. coli 0157:H7 (ATCC 69373)). Among the 101 collected isolates (73 Lactobacillus, 8 Lactococcus, 8 Leuconostoc and 12 Bifidobacterium species) from the oregano honeycombs (an original finding since there are no other reports on the microbial biodiversity of the flora of the oregano honey), 49 strains of lactic acid bacteria (LAB) and Bifidobacterium spp. were selected and tested for their bacteriocin-producing capacity (34 Lactobacillus, 6 Lactococcus, 5 Leuconostoc and 4 Bifidobacterium). The antibacterial activity exerted by the tested LAB and Bifidobacterium strains was not of the same potency. Our results suggest that the main molecules involved in the antimicrobial activity are probably bacteriocin-like substances (a conclusion based on reduced antibacterial activity after the proteolytic treatment of the cell-free supernatant of the cultures) and this antimicrobial activity is specific for the producing strains as well as for the target strains. The spoilage bacteria as well as the reference microorganisms showed increased resistance to the bacteriocin-like substances in comparison to the wild-type pathogens. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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11 pages, 748 KiB

Open AccessArticle

Evaluation and Origin Discrimination of Two Monocultivar Extra Virgin Olive Oils, Cultivated in the Coastline Part of North-Western Greece

by Vasiliki Skiada, Sofia Agriopoulou, Panagiotis Tsarouhas, Panagiotis Katsaris, Eygenia Stamatelopoulou and Theodoros Varzakas

Appl. Sci. 2020, 10(19), 6733; https://doi.org/10.3390/app10196733 - 25 Sep 2020

Cited by 9 | Viewed by 2127

Abstract

Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is [...] Read more.

Extra virgin olive oil (EVOO) quality and authenticity are important and challenging factors nowadays for the assurance of consumers’ protection, prevention of unfair competition, and disruption of the national economy by a false declaration of origin. Hence, the recognition of EVOO authenticity is of great interest in terms of commercial and quality aspects. The objective of this study was to evaluate and discriminate monovarietal extra virgin olive oils of the two dominant olive cultivars, Lianolia Kerkyras and Koroneiki, produced in the coastline part of Western Greece, based on their chemical characteristics, followed by statistical and chemometric analysis in order to profile for the first time the typical characteristics of Lianolia Kerkyras as well as to identify possible markers for authenticity purpose. A total of 104 olive oil samples were collected. Both cultivars had an overall high quality profile as far as their basic qualitative parameters (free fatty acid, peroxide value, and UV spectrometric indices) are concerned. A higher concentration in the mono-unsaturated oleic acid characterize olive oils of cv. Koroneiki compared to cv. Lianolia Kerkyras, while a clearly higher concentration in the poly-unsaturated linoleic acid was observed in olive oils of cv. Lianolia Kerkyras. In addition, olive oil samples of cv. Koroneiki showed a clear lower total sterols concentration with a percentage of 40.9% not surpassing the required EU Regulatory limit of 1000 mg/kg, an observation which strengthens previous published results of our research group and depicts an overall “intrinsic characteristic” of cv. Koroneiki. As far as the profile of the individual sterols is concerned, Lianolia Kerkyras samples exhibited higher mean value for the total sterol content as well as for β-sitosterol, the major phytosterol in olive oils, compared to the relative values of Koroneiki. Significant differences in the sterolic and fatty acid composition of the examined olive oil samples were shown by means of statistical analysis demonstrating a strong botanical effect and depicting that those compositional markers can be suggested as possible authenticity tools. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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14 pages, 1387 KiB

Open AccessArticle

The Effect of Eugenol and Chitosan Concentration on the Encapsulation of Eugenol Using Whey Protein–Maltodextrin Conjugates

by Iceu Agustinisari, Kamarza Mulia and Mohammad Nasikin

Appl. Sci. 2020, 10(9), 3205; https://doi.org/10.3390/app10093205 - 04 May 2020

Cited by 19 | Viewed by 3752

Abstract

Eugenol has many functional properties for food and pharmaceutical purposes, especially as an antimicrobial agent. However, its use is constrained by its volatility and shelf life because it is easily degraded due to temperature, oxidation, and light. Research on encapsulation technology using biopolymers [...] Read more.

Eugenol has many functional properties for food and pharmaceutical purposes, especially as an antimicrobial agent. However, its use is constrained by its volatility and shelf life because it is easily degraded due to temperature, oxidation, and light. Research on encapsulation technology using biopolymers is still required to obtain the appropriate formulation in a eugenol delivery system. The aims of this research were to develop a new formulation of protein and polysaccharides in eugenol encapsulation and to determine the effect of eugenol and chitosan concentration on the characteristics of the emulsions and spray-dried powder produced. In this study, eugenol was encapsulated in whey protein–maltodextrin conjugates and chitosan through the double layer encapsulation method. The emulsions which were prepared with 2.0% eugenol were relatively more stable than those of 1.0% eugenol based on the polydispersity index and zeta potential values. Spray-dried powder which was prepared using an emulsion of 2.0% w/w eugenol and 0.33% w/w chitosan had the highest eugenol loading. The presence of chitosan resulted in more stable emulsions based on their zeta potential values, improved thermal stability of eugenol, increased eugenol loading to become twice as much as the loading obtained without chitosan, and modified release profile of eugenol from the spray-dried powders. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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13 pages, 2948 KiB

Open AccessArticle

Relationship between Color and Redox Potential (E_h) in Beef Meat Juice. Validation on Beef Meat

by Paolo Cucci, Aimeric C. K. N’Gatta, Supakakul Sanguansuk, André Lebert and Fabrice Audonnet

Appl. Sci. 2020, 10(9), 3164; https://doi.org/10.3390/app10093164 - 01 May 2020

Cited by 7 | Viewed by 2772

Abstract

In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Microbiological contamination and color are [...] Read more.

In France, around 3.5 million cattle are slaughtered each year, which represents 1.3 million tons of beef carcasses. However, waste due essentially to organoleptic defects is estimated at 3.4% of the production or 45,000 tons of beef carcasses. Microbiological contamination and color are the two major causes of defect. In order to prevent color defect, a study was performed to develop a new method for measuring rapidly and instantly the redox potential as an indicator of color changes in carcasses without slowing down the slaughter line. This measurement would allow to classify them upstream according to their time of colors changes in order to sort them and to avoid food waste in the future. Meat juice has been shown to be a good mimetic medium for the study of color changes. The effect of different parameters was studied in order to fix experimental conditions. Color change is faster in the juice than in the meat and faster at 20 °C than at 4 °C. Redox potential allows following color changes and a symmetry has been highlighted between this thermodynamic measure and color changes. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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Review

Jump to: Editorial, Research

18 pages, 328 KiB

Open AccessReview

MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection

by Carlo Zambonin

Appl. Sci. 2021, 11(8), 3374; https://doi.org/10.3390/app11083374 - 09 Apr 2021

Cited by 17 | Viewed by 4446

Abstract

Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development [...] Read more.

Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development of reliable, rapid, cost-effective new analytical methods for food control even more pressing. Over the years, MALDI-TOF MS has demonstrated the potential to meet this need, also due to a series of undeniable intrinsic advantages including ease of use, fast data collection, and capability to obtain valuable information even from complex samples subjected to simple pre-treatment procedures. These features have been conveniently exploited in the field of food frauds in several matrices, including milk and dairy products, oils, fish and seafood, meat, fruit, vegetables, and a few other categories. The present review provides a comprehensive overview of the existing MALDI-based applications for food quality assessment and detection of adulterations. Full article

(This article belongs to the Special Issue Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes))

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