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Open AccessArticle

Cinnamaldehyde Inhibits Postharvest Gray Mold on Pepper Fruits via Inhibiting Fungal Growth and Triggering Fruit Defense

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Foods 2023, 12(18), 3458; https://doi.org/10.3390/foods12183458 - 16 Sep 2023

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Abstract

Gray mold infected with Botrytis cinerea frequently appears on fruits and vegetables throughout the supply chain after harvest, leading to economic losses. Biological control of postharvest disease with phytochemicals is a promising approach. CA (cinnamaldehyde) is a natural phytochemical with medicinal and antimicrobial [...] Read more.

Gray mold infected with Botrytis cinerea frequently appears on fruits and vegetables throughout the supply chain after harvest, leading to economic losses. Biological control of postharvest disease with phytochemicals is a promising approach. CA (cinnamaldehyde) is a natural phytochemical with medicinal and antimicrobial activity. This study evaluated the effect of CA in controlling B. cinerea on fresh pepper fruit. CA inhibited B. cinerea growth in vitro significantly in a dose- (0.1–0.8 mM) and time-dependent (6–48 h) manner, with an EC₅₀ (median effective concentration) of 0.5 mM. CA induced the collapse and breakdown of the mycelia. CA induced lipid peroxidation resulting from ROS (reactive oxygen species) accumulation in mycelia, further leading to cell leakage, evidenced by increased conductivity in mycelia. CA induced mycelial glycerol accumulation, resulting in osmotic stress possibly. CA inhibited sporulation and spore germination resulting from ROS accumulation and cell death observed in spores. Spraying CA at 0.5 mM induced a defense response in fresh pepper fruits, such as the accumulation of defense metabolites (flavonoid and total phenols) and an increase in the activity of defense enzymes (PAL, phenylalanine ammonia lyase; PPO, polyphenol oxidase; POD, peroxidase). As CA is a type of environmentally friendly compound, this study provides significant data on the activity of CA in the biocontrol of postharvest gray mold in peppers. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Study on the Regulation Mechanism of Quality Deterioration Due to Chilling Stress and Dry Exposure during Anhydrous Storage and Transportation of Yesso Scallop Patinopecten yessoensis

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Foods 2023, 12(15), 2902; https://doi.org/10.3390/foods12152902 - 30 Jul 2023

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In this paper, the quality change of Yesso scallop (Patinopecten yessoensis) in the process of anhydrous storage and transportation after cold acclimation and induced dormancy was studied, and the regulation mechanism of quality degradation during storage and transportation in the process [...] Read more.

In this paper, the quality change of Yesso scallop (Patinopecten yessoensis) in the process of anhydrous storage and transportation after cold acclimation and induced dormancy was studied, and the regulation mechanism of quality degradation during storage and transportation in the process of gradient chilling stress and drying exposure was further explored. The results show that, when transferred from hydrous to anhydrous states, the breathing pattern of the scallops changed from aerobic to anaerobic. Their gill filaments were altered and their apparent vitality constantly declined, which was reflected by the edge shrinkage of the pallium and the direct proportions of the edge reduction rate and the stimulus response period. After being in the anhydrous state for 4 d, the AEC value dropped to 67.59%. At this time, if they were placed under hydration again, the scallops resumed a good growth state. By proteomics analysis, it was revealed that cold acclimation and dry exposure mainly led to changes in biological functions and pathways, such as mitochondrial inner membrane and ATP hydrolysis activity. In addition, it can be seen from the functional annotation and enrichment analysis of the metabolite KEGG that cold acclimation promoted the purine metabolism of scallops, while dry exposure inhibited the metabolism of saturated fatty acids. In this study, the infrared sensing mode was used for the first time, too, in order to record the heart-rate changes of the scallops during circulation, which shows that non-destructive vitality monitoring of Lamellibranchia is feasible. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Comprehensive Analysis of Physiological, Biochemical and Flavor Characteristics Changes in Crucian Carp (Carassius auratus) under Different Concentrations of Eugenol

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Foods 2023, 12(15), 2820; https://doi.org/10.3390/foods12152820 - 25 Jul 2023

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Eugenol is a widely used fishery anesthetic. This study investigated the effects of various concentrations of eugenol on blood physiological and biochemical indexes, and muscle flavor, in crucian carp (Carassius auratus). To determine the appropriate concentration of eugenol anesthetic for use [...] Read more.

Eugenol is a widely used fishery anesthetic. This study investigated the effects of various concentrations of eugenol on blood physiological and biochemical indexes, and muscle flavor, in crucian carp (Carassius auratus). To determine the appropriate concentration of eugenol anesthetic for use in crucian carp transportation and production operations, we evaluated seven anesthesia groups of 20, 30, 40, 50, 60, 70, and 80 mg/L and one control group (without eugenol) to determine the effects on blood physiological and biochemical indexes, and muscle flavor. The red blood cells and platelets of crucian carp decreased significantly (p < 0.05) with eugenol treatment. With increasing eugenol concentration, the white blood cells and hemoglobin did not change significantly, whereas lactate dehydrogenase, alkaline phosphatase, alanine aminotransferase, and aspartate aminotransferase increased significantly (p < 0.05). The content of phosphorus, magnesium, and sodium increased after anesthesia, whereas the content of potassium decreased with increasing eugenol concentration. After anesthesia, the content of albumin and total protein in the serum decreased with increasing eugenol concentration (p < 0.05); triglyceride first increased and subsequently decreased (p < 0.05); blood glucose content first increased and then decreased (p < 0.05); and no significant difference was observed in total cholesterol content (p > 0.05). No significant difference was observed in muscle glycogen and liver glycogen content after eugenol anesthesia (p > 0.05). The eugenol-based anesthesia test did not indicate major liver histomorphological effects, but the very small number of gill sheet edema cases observed requires further study. Analysis of electronic nose data indicated that eugenol treatment affected the flavor of the fish. The anesthesia concentration of 20–80 mg/L had some effect on the physiology and biochemistry of crucian carp, thus providing a reference for the application of eugenol in crucian carp transportation and experimental research. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

A Study of the Gelatin Low-Temperature Deposition Manufacturing Forming Process Based on Fluid Numerical Simulation

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Foods 2023, 12(14), 2687; https://doi.org/10.3390/foods12142687 - 12 Jul 2023

Viewed by 555

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Low-temperature deposition manufacturing has attracted much attention as a novel printing method, bringing new opportunities and directions for the development of biological 3D printing and complex-shaped food printing. In this article, we investigated the rheological and printing properties of gelatin solution and conducted [...] Read more.

Low-temperature deposition manufacturing has attracted much attention as a novel printing method, bringing new opportunities and directions for the development of biological 3D printing and complex-shaped food printing. In this article, we investigated the rheological and printing properties of gelatin solution and conducted numerical simulation and experimental research on the low-temperature extrusion process of gelatin solution. The velocity, local shear rate, viscosity, and pressure distribution of the material in the extrusion process were calculated using Comsol software. The effects of the initial temperature, inlet velocity, and print head diameter of the material on the flow field distribution and printing quality were explored. The results show that: (1) the fluidity and mechanical properties of gelatin solution vary with its concentration; (2) the initial temperature of material, inlet velocity, and print head diameter all have varying degrees of influence on the distribution of the flow field; (3) the concentration change of the material mainly affects the pressure distribution in the flow channel; (4) the greater the inlet velocity, the greater the velocity and shear rate in the flow field and the higher the temperature of the material in the outlet section; and (5) the higher the initial temperature of the gel, the lower the viscosity in the flow field. This article is of great reference value for the low-temperature 3D printing of colloidal materials that are difficult to form at room temperature. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

The Effect of Nozzle Temperature on the Low-Temperature Printing Performance of Low-Viscosity Food Ink

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Foods 2023, 12(14), 2666; https://doi.org/10.3390/foods12142666 - 11 Jul 2023

Viewed by 527

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Low-temperature food printing technology is used in many fields, such as personalized nutrition, cooking art, food design and medical nutrition. By precisely controlling the deposition temperature of the ink, a food with a finer and more controllable structure can be produced. This paper [...] Read more.

Low-temperature food printing technology is used in many fields, such as personalized nutrition, cooking art, food design and medical nutrition. By precisely controlling the deposition temperature of the ink, a food with a finer and more controllable structure can be produced. This paper investigates the influence of nozzle temperature on printing performance via a numerical simulation and experimental research. The results indicate that the ink gradually changed from a granular state to a fLow-characteristic deposition structure when the nozzle temperature increased from 19 °C to 27 °C. When the nozzle temperature exceeded 21 °C, the ink demonstrated excellent extrusion behavior and tended to flow. The widths of the rectangular frame deposition showed no obvious changes and were 4.07 mm, 4.05 mm and 4.20 mm, respectively. The extrusion behavior of the ink showed a structural mutation in the temperature range of 19–21 °C. Its line width changed from 3.15 mm to 3.73 mm, and its deposition structure changed from a grainy shape to a normal shape. Under the influence of different environmental control capabilities, bulk structure deposition demonstrates an ideal printing performance at 21, 23 and 25 °C, and the latter temperature is more suitable in the case of large external interference. The ink flowed violently when the nozzle temperature reached 27 °C, at which point the deposit structure flowed and deformed seriously. On the other hand, evaporation losses had a strong effect on Low-viscosity ink. To reach the full potential of this promising technology, it is necessary to determine the effect of nozzle temperature on printing performance. This article provides a method for developing and applying Low-viscosity, Low-temperature food printing. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Auricularia auricular Adsorbs Aflatoxin B1 and Ameliorates Aflatoxin B1-Induced Liver Damage in Sprague Dawley Rats

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Foods 2023, 12(14), 2644; https://doi.org/10.3390/foods12142644 - 08 Jul 2023

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Aflatoxin B1 (AFB1), as a class I carcinogen, poses a substantial health risk to individuals. Contamination of food sources, particularly grains and nuts, with Aspergillus flavus (A. flavus) contributes to the prevalence of AFB1. The impact of global warming has spurred [...] Read more.

Aflatoxin B1 (AFB1), as a class I carcinogen, poses a substantial health risk to individuals. Contamination of food sources, particularly grains and nuts, with Aspergillus flavus (A. flavus) contributes to the prevalence of AFB1. The impact of global warming has spurred research into the development of AFB1 prevention technologies. While edible fungi have shown potential in detoxifying AFB1, there is a scarcity of literature on the application of Auricularia auricular (A. auricular) in this context. This study aimed to investigate the ability and underlying mechanism of A. auricular mycelia to adsorb aflatoxin B1, as well as evaluate its protective effects on the AFB1-induced liver damage in SD rats. Additionally, the effects of temperature, time, pH, and reaction ratio on the adsorption rate were examined. Combining thermodynamic and kinetic data, the adsorption process was characterized as a complex mechanism primarily driven by chemical adsorption. In SD rats, the A. auricular mycelia exhibited alleviation of AFB1-induced liver damage. The protective effects on the liver attributed to A. auricular mycelia may involve a reduction in AFB1 adsorption in the intestine, mitigation of oxidative stress, and augmentation of second-phase detoxification enzyme activity. The adsorption method for AFB1 not only ensures safety and non-toxicity, but also represents a dietary regulation strategy for achieving effective defense against AFB1. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Facile Fabrication of Anthocyanin-Nanocellulose Hydrogel Indicator Label for Intelligent Evaluation of Minced Pork Freshness

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Foods 2023, 12(13), 2602; https://doi.org/10.3390/foods12132602 - 05 Jul 2023

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In order to develop a reliable and rapid method for meat freshness detection, nanocellulose (TOCNF) prepared via the TEMPO (2,2,6,6-tetramethylpiperidine oxidation) oxidation method was used as raw material to prepare hydrogels using Zn²⁺ coordination and binding. Physicochemical properties such as water absorption [...] Read more.

In order to develop a reliable and rapid method for meat freshness detection, nanocellulose (TOCNF) prepared via the TEMPO (2,2,6,6-tetramethylpiperidine oxidation) oxidation method was used as raw material to prepare hydrogels using Zn²⁺ coordination and binding. Physicochemical properties such as water absorption and porosity were analyzed. It was further used to select suitable hydrogels for the preparation of indication labels after anthocyanin adsorption, and it was applied in the freshness detection of fresh minced pork. Five percent TOCNF (w/w) aqueous solution was homogenized by high shear for 4 min, and 20% (w/w) zinc chloride solution was added to it, so that the concentration of zinc ions could reach 0.25 mol/L. After standing for 24 h, the hydrogel was obtained with good water absorption and a porous three-dimensional network structure. The activation energies of volatile base nitrogen (TVBN) and anthocyanin indicating label color changes were 59.231 kJ/mol and 69.453 kJ/mol, respectively. The difference between the two is within 25 kJ/mol, so the prepared indicator label can accurately visualize the shelf life of fresh pork. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Inhibition of Salmonella Enteritidis by Essential Oil Components and the Effect of Storage on the Quality of Chicken

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Foods 2023, 12(13), 2560; https://doi.org/10.3390/foods12132560 - 30 Jun 2023

Viewed by 537

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This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect [...] Read more.

This research investigates the antibacterial potential of plant essential oil components including thymol, carvacrol, citral, cinnamaldehyde, limonene, and β-pinene against Salmonella Enteritidis (S. Enteritidis). Through the determination of minimum inhibitory concentration, three kinds of natural antibacterial agents with the best inhibitory effect on S. Enteritidis were determined, namely thymol (128 μg/mL), carvacrol (256 μg/mL), and cinnamaldehyde (128 μg/mL). Physical, chemical, microbial, and sensory characteristics were regularly monitored on days 0, 2, 4, and 6. The findings of this study reveal that both thymol at MIC of 128 μg/mL and carvacrol at MIC of 256 μg/mL not only maintained the sensory quality of chicken, but also decreased the pH, moisture content, and TVB-N value. Additionally, thymol, carvacrol and cinnamaldehyde successfully inhibited the formation of S. Enteritidis biofilm, thereby minimizing the number of S. Enteritidis and the total aerobic plate count in chicken. Hence, thymol, carvacrol, and cinnamaldehyde have more effective inhibitory activities against S. Enteritidis, which can effectively prevent the spoilage of chicken and reduce the loss of its functional components. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

The Ultrasensitive Detection of Aflatoxin M₁ Using Gold Nanoparticles Modified Electrode with Fe³⁺ as a Probe

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Foods 2023, 12(13), 2521; https://doi.org/10.3390/foods12132521 - 28 Jun 2023

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The increasing incidence of diseases caused by highly carcinogenic aflatoxin M₁ (AFM₁) in food demands a simple, fast, and cost-effective detection technique capable of sensitively monitoring AFM₁. Recent works predominantly focus on the electrochemical aptamer-based biosensor, which still [...] Read more.

The increasing incidence of diseases caused by highly carcinogenic aflatoxin M₁ (AFM₁) in food demands a simple, fast, and cost-effective detection technique capable of sensitively monitoring AFM₁. Recent works predominantly focus on the electrochemical aptamer-based biosensor, which still faces challenges and high costs in experimentally identifying an efficient candidate aptamer. However, the direct electrochemical detection of AFM₁ has been scarcely reported thus far. In this study, we observed a significant influence on the electrochemical signals of ferric ions at a gold nanoparticle-modified glassy carbon electrode (AuNPs/GCE) by adding varying amounts of AFM₁. Utilizing ferricyanide as a sensitive indicator of AFM₁, we have introduced a novel approach for detecting AFM₁, achieving an unprecedentedly low detection limit of 1.6 × 10⁻²¹ g/L. Through monitoring the fluorescence quenching of AFM₁ with Fe³⁺ addition, the interaction between them has been identified at a ratio of 1:936. Transient fluorescence analysis reveals that the fluorescence quenching process is predominantly static. It is interesting that the application of iron chelator diethylenetriaminepentaacetic acid (DTPA) cannot prevent the interaction between AFM₁ and Fe³⁺. With a particle size distribution analysis, it is suggested that a combination of AFM₁ and Fe³⁺ occurs and forms a polymer-like aggregate. Nonetheless, the mutual reaction mechanism between AFM₁ and Fe³⁺ remains unexplained and urgently necessitates unveiling. Finally, the developed sensor is successfully applied for the AFM₁ test in real samples, fully meeting the detection requirements for milk. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Uncovering the Nutritive Profiles of Adult Male Chinese Mitten Crab (E. sinensis) Harvested from the Pond and Natural Water Area of Qin Lake Based on Metabolomics

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Foods 2023, 12(11), 2178; https://doi.org/10.3390/foods12112178 - 29 May 2023

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E. sinensis, normally harvested in October and November, is an economic aquatic product in China. Pond culture has been widely applied for the production of E. sinensis, wherein a stable food supply for crabs is provided. In order to improve the [...] Read more.

E. sinensis, normally harvested in October and November, is an economic aquatic product in China. Pond culture has been widely applied for the production of E. sinensis, wherein a stable food supply for crabs is provided. In order to improve the nutritional quality of E. sinensis products, this study evaluated the effect of the local pond culture on the nutritive profiles of E. sinensis and screened out the best harvest time for the nutrient-rich crabs, thereby guiding the local crab industry to improve its aquaculture mode and harvest strategy. The results indicated that pond culture enhanced the levels of protein, amino acids, and specific organic acid derivatives, and reduced the levels of peptides and polyunsaturated fatty acids (PUFAs). Compared with E. sinensis harvested in October, peptide levels were significantly increased, whereas sugar, phenolic acid, and nucleotide levels were decreased in those harvested in November. Overall, the study revealed that the nutritive profile of the pond-reared E. sinensis was significantly modulated by a high-protein diet, thus lacking the diversity of metabolites. Additionally, October could be more appropriate for harvesting E. sinensis than November. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Microwave-Induced Rapid Shape Change of 4D Printed Vegetable-Based Food

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Tiantian Tang

Foods 2023, 12(11), 2158; https://doi.org/10.3390/foods12112158 - 26 May 2023

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Abstract

Microwave heating acts as an environmental stimulus factor to induce rapid shape changes in 4D-printed stereoscopic models over time. The influence of microwave power and model structure on the shape change behavior was explored, and the applicability of the deformed method to other [...] Read more.

Microwave heating acts as an environmental stimulus factor to induce rapid shape changes in 4D-printed stereoscopic models over time. The influence of microwave power and model structure on the shape change behavior was explored, and the applicability of the deformed method to other vegetable-based gels was verified. The results described that the G′, G″, η, and proportion of bound water of yam gels increased with the increase in yam powder content, and the yam gel with 40% content had the best printing effect. The IR thermal maps showed the microwaves first gathered in the designed gully region caused the swelling phenomenon, which induced the printed sample to undergo a bird-inspired “spreading of wings” process within 30 s. Increasing the microwave power and microwave heating time were able to increase the bending angles and dehydration rates of the printed samples, thus improving the deformed degree and deformed speed. Different model base thicknesses (4, 6, 8, and 10 mm) also had significant effects on the shape change of the printed structures. The efficiency of the shape changes of 4D-printed structures under microwave induction can be judged by studying the dielectric properties of the materials. In addition, the deformed behaviors of other vegetable gels (pumpkin and spinach) verified the applicability of the 4D deformed method. This study aimed to create 4D-printed food with personalized and rapid shape change behavior, providing a basis for the application scenarios of 4D-printed food. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Three-Dimensional Appearance and Physicochemical Properties of Pleurotus eryngii under Different Drying Methods

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Foods 2023, 12(10), 1999; https://doi.org/10.3390/foods12101999 - 15 May 2023

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This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying [...] Read more.

This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The drying methods included hot air drying (HAD), infrared drying (ID), and microwave drying (MD). The results showed that the drying method and conditions significantly influenced the drying time, with MD having a significant advantage in reducing the drying time. The 3D appearance of P. eryngii slices was evaluated based on shrinkage and roughness as quantitative indexes, and the best appearance was obtained by hot air drying at 55 and 65 °C. HAD and ID at lower drying temperatures obtained better color, TPC, and antioxidant activity, but MD significantly damaged the color and nutritional quality of P. eryngii. The microstructure of dried P. eryngii slices was observed using scanning electron microscopy, and the results showed that drying methods and conditions had an obvious effect on the microstructure of P. eryngii slices. Scattered mycelia were clearly observed in P. eryngii samples dried by HAD and ID at lower drying temperatures, while high drying temperatures led to the cross-linking and aggregation of mycelia. This study offers scientific and technical support for choosing appropriate drying methods to achieve a desirable appearance and quality of dried P. eryngii. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Artificial Neural Network Modeling and Genetic Algorithm Multiobjective Optimization of Process of Drying-Assisted Walnut Breaking

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Foods 2023, 12(9), 1897; https://doi.org/10.3390/foods12091897 - 05 May 2023

Cited by 3 | Viewed by 1014

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This study combined an artificial neural network (ANN) with a genetic algorithm (GA) to obtain the model and optimal process parameters of drying-assisted walnut breaking. Walnuts were dried at different IR temperatures (40 °C, 45 °C, 50 °C, and 55 °C) and air [...] Read more.

This study combined an artificial neural network (ANN) with a genetic algorithm (GA) to obtain the model and optimal process parameters of drying-assisted walnut breaking. Walnuts were dried at different IR temperatures (40 °C, 45 °C, 50 °C, and 55 °C) and air velocities (1, 2, 3, and 4 m/s) to different moisture contents (10%, 15%, 20%, and 25%) by using air-impingement technology. Subsequently, the dried walnuts were broken in different loading directions (sutural, longitudinal, and vertical). The drying time (DT), specific energy consumption (SEC), high kernel rate (HR), whole kernel rate (WR), and shell-breaking rate (SR) were determined as response variables. An ANN optimized by a GA was applied to simulate the influence of IR temperature, air velocity, moisture content, and loading direction on the five response variables, from which the objective functions of DT, SEC, HR, WR, and SR were developed. A GA was applied for the simultaneous maximization of HR, WR, and SR and minimization of DT and SEC to determine the optimized process parameters. The ANN model had a satisfactory prediction ability, with the coefficients of determination of 0.996, 0.998, 0.990, 0.991, and 0.993 for DT, SEC, HR, WR, and SR, respectively. The optimized process parameters were found to be 54.9 °C of IR temperature, 3.66 m/s of air velocity, 10.9% of moisture content, and vertical loading direction. The model combining an ANN and a GA was proven to be an effective method for predicting and optimizing the process parameters of walnut breaking. The predicted values under optimized process parameters fitted the experimental data well, with a low relative error value of 2.51–3.96%. This study can help improve the quality of walnut breaking, processing efficiency, and energy conservation. The ANN modeling and GA multiobjective optimization method developed in this study provide references for the process optimization of walnut and other similar commodities. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Evaluation of Temperature Uniformity in a Middle-Refrigerated Truck Loaded with Pig Carcasses

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Hongwu Bai

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Guanghong Zhou

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Xianjin Liu

Foods 2023, 12(9), 1837; https://doi.org/10.3390/foods12091837 - 28 Apr 2023

Viewed by 624

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In this study, we constructed a calculation model to determine the internal temperature field distribution in a medium-sized refrigeration truck with the dimensions of 4.1 m × 2.2 m × 2.2 m. Wind speed, air temperature, and carcass temperature were designated as the [...] Read more.

In this study, we constructed a calculation model to determine the internal temperature field distribution in a medium-sized refrigeration truck with the dimensions of 4.1 m × 2.2 m × 2.2 m. Wind speed, air temperature, and carcass temperature were designated as the initial conditions. The k-ε model of computational fluid dynamics was used to simulate different wind speeds and ventilation duct settings on the carriage. Additionally, under specific boundary conditions, the speed of the air outlet, the types of ventilation ducts, and the carcass loads were all varied to determine the uniformity of the temperature field. The results showed that, when the air outlet speed was 5 m/s, the temperature field in the refrigerated truck was relatively more uniform. The simulated results were in good agreement with the measured results. The average absolute error was 0.35 °C, and the average relative error was 9.23%. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Open AccessArticle

Effect of Apple Polyphenols on the Antioxidant Activity and Structure of Three-Dimensional Printed Processed Cheese

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Foods 2023, 12(8), 1731; https://doi.org/10.3390/foods12081731 - 21 Apr 2023

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Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activities of processed cheese samples with different contents of apple polyphenols (0%, [...] Read more.

Additives can influence the processability and quality of three-dimensional (3D)-printed foods. Herein, the effects of apple polyphenols on the antioxidant activity and structure of 3D-printed processed cheese were investigated. The antioxidant activities of processed cheese samples with different contents of apple polyphenols (0%, 0.4%, 0.8%, 1.2%, or 1.6%) were evaluated using 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-di(4-tert-octylphenyl)-1-picrylhydrazyl (DPPH) assays. In addition, the rheological properties and structural characteristics of the processed cheeses were investigated using rheometry, Fourier transform infrared spectroscopy, and fluorescence spectroscopy. Then, the final printed products were analyzed for comparative molding effects and dimensional characteristics. it was found that apple polyphenols can significantly improve the antioxidant activity of processed cheese. When the amount of apple polyphenols added was 0.8%, the 3D shaping effect was optimal with a porosity rate of 4.1%. Apple polyphenols can be used as a good antioxidant additive, and the moderate addition of apple polyphenols can effectively improve the antioxidant and structural stability of 3D-printed processed cheese. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Effect of Vanillin on the Anaesthesia of Crucian Carp: Effects on Physiological and Biochemical Indices, Pathology, and Volatile Aroma Components

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Foods 2023, 12(8), 1614; https://doi.org/10.3390/foods12081614 - 11 Apr 2023

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The anaesthetic effect of vanillin on crucian carp was investigated using different concentrations of vanillin, with a nonvanillin control. The effective concentration range of vanillin anaesthesia was determined from the behavioural characteristics of crucian carp during the anaesthesia onset and recovery phases. Physiological [...] Read more.

The anaesthetic effect of vanillin on crucian carp was investigated using different concentrations of vanillin, with a nonvanillin control. The effective concentration range of vanillin anaesthesia was determined from the behavioural characteristics of crucian carp during the anaesthesia onset and recovery phases. Physiological and biochemical indices, and the electronic nose response to the fish muscle, were measured over the range of effectiveanaestheticc concentrations. An increased concentration of vanillin shortened the time taken to achieve deep anaesthesia but increased the recovery time. The levels of white blood cells, red blood cells, haemoglobinn, platelets, alanine aminotransferase, alkaline phosphatase, lactate dehydrogenase, phosphorus, potassium, magnesium, total protein, and serum albumin were lower than the control in the vanillin treatment group. Triglycerides and total cholesterol were not significantly affected. Histology showed no effect of vanillin on the liver, except at 1.00 g/L vanillin. Vanillin resulted in a nondose-responsive effect on the gill tissue, increasing the width and spacing of the gill lamellae. E-Nose analysis of the carp-muscle flavour volatiles was able to distinguish between different vanillin treatment concentrations. GC-IMS identified 40 flavour compounds, including 8 aldehydes, 11 alcohols, 10 ketones, 2 esters, and 1 furan. Vanillin had aanaestheticic effect on crucian carp and these findings provide a theoretical basis for improving the transport and experimental manipulation of crucian carp. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Hydrogen-Rich Water Treatment of Fresh-Cut Kiwifruit with Slightly Acidic Electrolytic Water: Influence on Antioxidant Metabolism and Cell Wall Stability

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Foods 2023, 12(2), 426; https://doi.org/10.3390/foods12020426 - 16 Jan 2023

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Abstract

The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%–85%). Compared with control group, H+S [...] Read more.

The synergistic impact of hydrogen-rich water (HRW, 394 ppb) and slightly acidic electrolyzed water (SAEW, pH of 6.25 ± 0.19) on the antioxidant metabolism of fresh-cut kiwifruit during storage was investigated (temperature: (3 ± 1) °C, humidity: 80%–85%). Compared with control group, H+S treatment increased the contents of active oxygen-scavenging enzymes (SOD, CAT, POD, and APX) and inhibited the increase of O₂^•− and H₂O₂ contents during the storage of fresh-cut kiwifruit. Meanwhile, H+S treatment could reduce the activities of the cell wall-degrading enzymes PG, PME, PL, Cx, and β-Gal, inhibit the formation of soluble pectin, delay the degradation rate of propectin, cellulose, and pseudocellulose, and maintain higher fruit hardness and chewability. The results showed that H+S treatment could enhance free radical scavenging ability and reduce the cell wall metabolism of fresh-cut kiwifruit, maintaining the good texture found in fresh-cut fruit. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products

by

Jinjin Huang

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Min Zhang

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Zhongxiang Fang

Foods 2023, 12(16), 3052; https://doi.org/10.3390/foods12163052 - 15 Aug 2023

Viewed by 657

Abstract

With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in [...] Read more.

With the changes of lifestyles and rapid growth of prepared food industry, prepared fried rice that meets the consumption patterns of contemporary young people has become popular in China. Although prepared fried rice is convenient and nutritious, it has the following concerns in the supply chain: (1) susceptible to contamination by microorganisms; (2) rich in starch and prone to stall; and (3) vegetables in the ingredients have the issues of water loss and discoloration, and meat substances are vulnerable to oxidation and deterioration. As different ingredients are used in prepared fried rice, their food processing and quality monitoring techniques are also different. This paper reviews the key factors that cause changes in the quality of prepared fried rice, and the advantages and limitations of technologies in the processing and monitoring processes. The processing technologies for prepared fried rice include irradiation, high-voltage electric field, microwave, radio frequency, and ohmic heating, while the quality monitoring technologies include Raman spectral imaging, near-infrared spectral imaging, and low-field nuclear magnetic resonance technology. These technologies will serve as the foundation for enhancing the quality and safety of prepared fried rice and are essential to the further development of prepared fried rice in the emerging market. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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Research Progress of Nitrite Metabolism in Fermented Meat Products

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Foods 2023, 12(7), 1485; https://doi.org/10.3390/foods12071485 - 01 Apr 2023

Viewed by 1564

Abstract

Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO₃⁻ and [...] Read more.

Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO₃⁻ and NO₂⁻, NH₄⁺, and N₂ constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved. Full article

(This article belongs to the Special Issue Mechanism and Engineering Research on Processing, Storage and Preservation of Fresh Food)

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