Sustainable Food Processing

Journal Name	Impact Factor	CiteScore	Launched Year	First Decision (median)	APC
BioTech biotech	-	4.4	2012	19.6 Days	CHF 1600
Foods foods	5.2	5.8	2012	13.1 Days	CHF 2900
Molecules molecules	4.6	6.7	1996	14.6 Days	CHF 2700
Processes processes	3.5	4.7	2013	13.7 Days	CHF 2400
Sustainability sustainability	3.9	5.8	2009	18.8 Days	CHF 2400

19 pages, 1936 KiB

Open AccessArticle

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

by Florina Stoica, Roxana Nicoleta Rațu, Iuliana Motrescu, Irina Gabriela Cara, Manuela Filip, Denis Țopa and Gerard Jităreanu

Foods 2024, 13(7), 1130; https://doi.org/10.3390/foods13071130 - 08 Apr 2024

Viewed by 560

Abstract

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, [...] Read more.

Researchers and food manufacturers are investigating the use of fruit and vegetable by-products as nutrient-dense food ingredients in response to increasing consumer requests for healthier and more natural foods. Black carrot (Daucus carota L.), a root vegetable variety of deep purple carrot, is a valuable source of nutrients with excellent health benefits and nutraceutical effects. Black carrot pomace (BCP), a by-product of industrial juice extraction, is abundant in bioactive compounds, dietary fiber, antioxidants, and pigments such as anthocyanins. Value addition and sustainability are perspectives provided by using this underutilized agricultural by-product in food applications. With an emphasis on BCP powder’s effects on phytochemical and physicochemical qualities, mineral and color characteristics, and sensory aspects, this study aims to assess the effects of adding BCP powder to yogurt formulations. The findings show that the addition of BCP powder improved the nutritional, and the color of the yogurts, providing a visually appealing product. Moreover, adding the BCP powder raised the amount of phytochemicals and the antioxidant activity in the final product’s formulation. The manufacturing of such products can not only aid in promoting sustainable food production but also offer consumers a wider range of innovative food options with improved properties. Full article

(This article belongs to the Topic Sustainable Food Processing)

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18 pages, 2442 KiB

Open AccessArticle

Revealing Consequences of the Husking Process on Nutritional Profiles of Two Sorghum Races on the Male Sterility Line

by Maha Khalfalla, László Zsombik and Zoltán Győri

Foods 2024, 13(7), 1100; https://doi.org/10.3390/foods13071100 - 03 Apr 2024

Viewed by 550

Abstract

The male sterility line is a vital approach in the genetic breeding of sorghum. The husking process affects the grain’s nutritional composition, emphasizing the intricate relationship between genetic enhancement and dietary requirements. The current study assessed the influence of the Husking Fraction Time [...] Read more.

The male sterility line is a vital approach in the genetic breeding of sorghum. The husking process affects the grain’s nutritional composition, emphasizing the intricate relationship between genetic enhancement and dietary requirements. The current study assessed the influence of the Husking Fraction Time Unit (HFTU) process, which was set at 30 (S) and 80 (S) time units per second (S). The study assessed the impact of the (HFTU) process on fifty-one inbred line sorghum race varieties, which implied diverse nutritional profiles considering the pericarp color variations. The assessment of the nutritional profile involved dry matter, total protein, and minerals (P, K, S, Ca, Mg, Na, Fe, Zn, and Mn). The variety groups showed a significance value of p ≤ 0.05, indicating the study hypothesis’s truth. While results demonstrated substantial impacts implied by the Husking Fraction Time Unit (HFTU) technique, the occurrence was noted when the dry matter percentage was increased in the husked products, specifically the endosperm (grits) and bran. Conversely, the protein variation percentage between the bran and endosperm (grits) for the S. bicolor race was calculated at 33.7%. In comparison, the percentage was 11.8% for the Kafirin race. The 80 (S) time unit, on the other hand, had an observable effect on the mineral reconcentration when the Kafirin race had the highest averages of K mg/kg⁻¹, Ca mg/kg⁻¹, and Fe mg/kg⁻¹, which were 5700.5 mg/kg⁻¹, 551.5 mg/kg⁻¹ and 66.5 mg/kg⁻¹, respectively. The results of this study could benefit breeders and nutrition specialists in developing genotypes and processing sorghum grains, promoting research, and aiding several industrial sectors owing to the grain’s adaptability and nutritional properties. Full article

(This article belongs to the Topic Sustainable Food Processing)

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20 pages, 2855 KiB

Open AccessArticle

Novel Pseudomonas Species Prevent the Growth of the Phytopathogenic Fungus Aspergillus flavus

by Franciene Rabiço, Tiago Cabral Borelli, Robson Carlos Alnoch, Maria de Lourdes Teixeira de Moraes Polizeli, Ricardo R. da Silva, Rafael Silva-Rocha and María-Eugenia Guazzaroni

BioTech 2024, 13(2), 8; https://doi.org/10.3390/biotech13020008 - 30 Mar 2024

Viewed by 670

Abstract

In response to the escalating demand for sustainable agricultural methodologies, the utilization of microbial volatile organic compounds (VOCs) as antagonists against phytopathogens has emerged as a viable eco-friendly alternative. Microbial volatiles exhibit rapid diffusion rates, facilitating prompt chemical interactions. Moreover, microorganisms possess the [...] Read more.

In response to the escalating demand for sustainable agricultural methodologies, the utilization of microbial volatile organic compounds (VOCs) as antagonists against phytopathogens has emerged as a viable eco-friendly alternative. Microbial volatiles exhibit rapid diffusion rates, facilitating prompt chemical interactions. Moreover, microorganisms possess the capacity to emit volatiles constitutively, as well as in response to biological interactions and environmental stimuli. In addition to volatile compounds, these bacteria demonstrate the ability to produce soluble metabolites with antifungal properties, such as APE Vf, pyoverdin, and fragin. In this study, we identified two Pseudomonas strains (BJa3 and MCal1) capable of inhibiting the in vitro mycelial growth of the phytopathogenic fungus Aspergillus flavus, which serves as the causal agent of diseases in sugarcane and maize. Utilizing GC/MS analysis, we detected 47 distinct VOCs which were produced by these bacterial strains. Notably, certain volatile compounds, including 1-heptoxydecane and tridecan-2-one, emerged as primary candidates for inhibiting fungal growth. These compounds belong to essential chemical classes previously documented for their antifungal activity, while others represent novel molecules. Furthermore, examination via confocal microscopy unveiled significant morphological alterations, particularly in the cell wall, of mycelia exposed to VOCs emitted by both Pseudomonas species. These findings underscore the potential of the identified BJa3 and MCal1 Pseudomonas strains as promising agents for fungal biocontrol in agricultural crops. Full article

(This article belongs to the Topic Sustainable Food Processing)

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15 pages, 3601 KiB

Open AccessArticle

Impact of the Pre-Dehydration and Drying Methods on the Mass Transfer and Quality Attributes of Yak Milk Casein

by Dong Wang, Zhi Cao, Yumei Gao, Lin Yang and Lili Zhao

Foods 2024, 13(7), 1062; https://doi.org/10.3390/foods13071062 - 29 Mar 2024

Viewed by 420

Abstract

Drying is an important preservation method of casein. Traditional natural draining and drying processes have low efficiency, long processing time, and poor product quality, which urgently need to be improved. This study investigated the effects of pre-dehydration intensities (30 N 30 min (PreD1) [...] Read more.

Drying is an important preservation method of casein. Traditional natural draining and drying processes have low efficiency, long processing time, and poor product quality, which urgently need to be improved. This study investigated the effects of pre-dehydration intensities (30 N 30 min (PreD1) and 50 N 30 min (PreD2)) and drying methods (including pulsed vacuum drying (PVD), infrared drying (IRD), and hot air drying (HAD)) on the drying kinetics, drying modeling, and quality of yak milk casein. These findings reveal that PreD2 and PVD both had a positive impact on shortening the drying time. Compared to other combined treatments, PreD2-PVD had the shortest drying time of 6 h. The Midilli–Kucuk mathematical model effectively predicted the drying of casein. The yak milk casein powder treated with PreD2-PVD possessed a higher content of gross compositions, superior color, lower levels of fat oxidation and 5-hydroxymethylfurfural (5-HMF), and higher emulsifying activity index (EAI) and emulsion stability index (ESI) values. Overall, combining pre-dehydration with PVD proved effective in improving the drying rate and maintaining a good quality of yak milk casein, showing promising potential for industrial applications. Full article

(This article belongs to the Topic Sustainable Food Processing)

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15 pages, 2553 KiB

Open AccessArticle

A New Ready-to-Eat Product Based on Enzymatically Peeled ‘Hernandina’ Clementine Segments and Citrus Syrup

by Huertas M. Díaz-Mula, Juan P. López, María Serrano and María T. Pretel

Foods 2023, 12(21), 3977; https://doi.org/10.3390/foods12213977 - 30 Oct 2023

Viewed by 874

Abstract

Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars [...] Read more.

Ready-to-eat fresh fruit have an increasing presence in international markets due to their convenience and health benefits. However, these products are highly perishable and efficient technologies to increase their shelf life are needed. In the present research, different citrus fruit species and cultivars from organic farming were assessed to obtain enzymatically peeled citrus segments. The best results in terms of segment quality were observed for ‘Hernandina’ clementine, which was chosen to make a new ready-to-eat product based on peeled citrus segments that were packaged in glass jars with a light syrup made of citrus juice and organic sugar cane. Different citrus juice mixtures were assayed and the most appreciated syrup, based on the sensory scores given by panellists, was that containing 50–50 (v/v) of ‘Fino’ lemon and ‘Hernandina’ clementine juices. In addition, different pasteurization treatments were assessed for their effects on conserving the safety, nutritional quality and sensory properties of the product during cold storage. The results show that pasteurization treatment at 50 °C for 45 min was sufficient to prevent microbial contamination with mesophilic and psychrophilic aerobic bacteria or yeast and mould and to maintain sensory properties until five weeks of storage at 4 °C. In addition, only a 10% reduction in vitamin C concentrations was observed in fresh-segments or syrup until the end of the storage period, showing that a high bioactive compound content and health benefits were conserved in the new ready-to-eat product after pasteurization and prolonged cold storage. Full article

(This article belongs to the Topic Sustainable Food Processing)

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12 pages, 271 KiB

Open AccessReview

Preserving Raw Oysters with High Hydrostatic Pressure and Irradiation Technology

by Haijuan Tian and Changjiao Liu

Sustainability 2023, 15(19), 14557; https://doi.org/10.3390/su151914557 - 07 Oct 2023

Cited by 1 | Viewed by 939

Abstract

Refrigerated raw oysters, including Pacific oysters (Magallana gigas), eastern oysters (Crassostrea virginica), and European flat oysters (Ostrea edulis), are popular seafood products. Pathogenic contamination and spoilage during storage and transport limit their shelf life. High hydrostatic pressure [...] Read more.

Refrigerated raw oysters, including Pacific oysters (Magallana gigas), eastern oysters (Crassostrea virginica), and European flat oysters (Ostrea edulis), are popular seafood products. Pathogenic contamination and spoilage during storage and transport limit their shelf life. High hydrostatic pressure (HHP) and irradiation effectively reduce pathogens and spoilage microorganisms in raw oysters while preserving their taste and texture. This review article presents a comprehensive analysis of the use of HHP and irradiation as sanitation methods for raw oysters, incorporating findings from geographical distribution, mathematical modeling, and radiation quality’s impact on sterilization efficacy. The results demonstrate that untreated eastern oysters can maintain a total bacterial count below the recommended limit of 10⁷ CFU/g for only 2–3 weeks at 5 °C, and are at risk of harboring pathogens such as Vibrio spp. and norovirus. HHP treatment at 600 MPa and irradiation treatment at 2 kGy can effectively reduce the pathogen load in raw oysters. However, supplementary measures such as additional cleaning or lower temperatures are required to prolong the shelf life of treated raw oysters to 2–3 weeks. Taken together, the application of HHP and irradiation to raw oyster sanitation represents a promising approach for enhancing the safety and quality of this beloved seafood delicacy. Full article

(This article belongs to the Topic Sustainable Food Processing)

14 pages, 1293 KiB

Open AccessArticle

Comparative Assessment of Insect Processing Technologies for Sustainable Insect Protein Production

by María Cámara-Ruiz, Alberto Sánchez-Venegas, Nuria Blasco-Lavilla, M. Dolores Hernández, Francisca Sánchez-Liarte, David Fernández-Gutiérrez and Andrés J. Lara-Guillén

Sustainability 2023, 15(18), 13735; https://doi.org/10.3390/su151813735 - 14 Sep 2023

Viewed by 1301

Abstract

Considering the projected increase in demand for protein sources, finding alternative sources with lower environmental impacts has become of great importance. Insect mass production has emerged as a potential solution, particularly in Western countries. Previous studies indicate that insect farming together with insect [...] Read more.

Considering the projected increase in demand for protein sources, finding alternative sources with lower environmental impacts has become of great importance. Insect mass production has emerged as a potential solution, particularly in Western countries. Previous studies indicate that insect farming together with insect processing stages are responsible for most of the environmental impacts associated with the final product. This study compares the environmental impacts linked to alternative processing technologies for insect protein production to traditional ones using a Life Cycle Assessment (LCA) following the Environmental Footprint methodology. The most relevant impact categories were identified as land use, energy use, freshwater ecotoxicity, water use and climate change. Among the processing treatments, FOP (freezing–oven drying–hot pressing) showed the best environmental performance in terms of all selected impact categories except water use, while the BOS (blanching–oven drying–SFE with CO₂) group had the highest environmental impacts in all categories. The results from this study indicate that the environmental impacts of insect protein production can be reduced by using alternative processing technologies. These findings underscore the importance of carefully selecting processing technologies in order to align with global sustainability ambitions in the food industry. This study contributes to the development of ecologically responsible methods that can be adopted across protein production industries. Full article

(This article belongs to the Topic Sustainable Food Processing)

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13 pages, 840 KiB

Open AccessArticle

Optimization of the Heat-Drying Conditions of Drone Pupae by Response Surface Methodology (RSM)

by SeungHee Baek, Agapito Sheryl Mae and InSik Nam

Foods 2023, 12(16), 3062; https://doi.org/10.3390/foods12163062 - 15 Aug 2023

Cited by 1 | Viewed by 859

Abstract

Recent research has been conducted on various types of pre-processing methods for insects, including freeze-drying, microwave drying, hot air heat drying, and non-heat drying. This study aimed to identify the factors that have the greatest impact on heat drying conditions and establish the [...] Read more.

Recent research has been conducted on various types of pre-processing methods for insects, including freeze-drying, microwave drying, hot air heat drying, and non-heat drying. This study aimed to identify the factors that have the greatest impact on heat drying conditions and establish the optimal heat drying conditions for drone pupae (Apis melifera L.) using response surface methodology (RSM) to minimize quality changes. Drone pupae were treated under various conditions, including blanching time (53–187 s) (X₁), drying temperatures (41.6–58.4 °C) (X₂), and drying time (266–434 min) (X₃). The effect of these treatments on response variables, including the color parameter (WI, YI, BI, △E, and BD), AV, and TB of the dried drone pupae, was evaluated using a central composite design. The whole design consisted of 20 experimental points carried out in random order, which included eight factorial points, six center points, and six axial points. The optimal drying conditions for drone pupae were determined to be a blanching time of 58 s, a drying temperature of 56.7 °C, and a drying time of 298 min. The response variables were most affected by drying temperature and drying time and to a lesser extent by blanching time. The processed drone pupae using the optimized drying conditions resulted in the color parameters (WI, BI, YI, ΔE, and BD) being found to be 66.67, 21.33, 26.27, 31.27 and 0.13, respectively. And TB (log CFU/g) and AV (mg/g) values were found to be 3.12 and 4.33, respectively. The estimated and actual values for dried drone pupae showed no significant difference (p < 0.05). Comparing the physicochemical and microbiological properties of freeze-dried and optimal heat-dried drone pupae, the L and b value as well as PV were significantly lower in the heat-dried samples, while no significant difference was observed in the a value and AV (p < 0.05). Our study suggests that the model we developed can be applied to the large-scale production of drying conditions for use in the pharmaceutical and food industries. Full article

(This article belongs to the Topic Sustainable Food Processing)

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16 pages, 2955 KiB

Open AccessArticle

Utilization of Lemon Peel for the Production of Vinegar by a Combination of Alcoholic and Acetic Fermentations

by Qingyuan Ou, Jian Zhao, Yuheng Sun, Yu Zhao and Baoshan Zhang

Foods 2023, 12(13), 2488; https://doi.org/10.3390/foods12132488 - 26 Jun 2023

Viewed by 2321

Abstract

Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at [...] Read more.

Lemon peel is the major by-product of lemon juice processing and is currently underutilized. In this study, we explored the feasibility of using lemon peel as a raw material for making vinegar. Lemon peel was homogenized, treated with pectinase (30,000 U/g, 0.1%) at 50 °C for 4 h, and then filtered. The obtained lemon peel juice was first subjected to alcoholic fermentation by Saccharomyces cerevisiae var. FX10, and then acetic fermentation by an acid tolerant Acetobacter malorum, OQY-1, which was isolated from the lemon peels. The juice yield of the lemon peel was 62.5%. The alcoholic fermentation yielded a lemon peel wine with an alcoholic content of 5.16%, and the acetic acid fermentation produced a vinegar with a total acid content of 5.04 g/100 mL. A total of 36 volatile compounds were identified from the lemon vinegar, with some compounds such as esters and some alcohols that increased significantly during alcoholic fermentation while alcohols, terpenoids, and some esters decreased significantly during the fermentations. E-nose and E-tongue analyses coupled with principal component and discriminant factor analyses (PCA and DFA) were able to discriminate the samples at different fermentation stages. Overall, this work demonstrates the potential to transform lemon peel into a valuable product, thus reducing the waste of lemon processing and adding value to the industry. Full article

(This article belongs to the Topic Sustainable Food Processing)

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21 pages, 1457 KiB

Open AccessArticle

Impact of Homegrown School Feeding Program on Smallholders’ Farmer Household Food Security in Northeastern Nigeria

by Bulus Barnabas, Sylvester Amoako Agyemang, Edvin Zhllima and Miroslava Bavorova

Foods 2023, 12(12), 2408; https://doi.org/10.3390/foods12122408 - 18 Jun 2023

Cited by 1 | Viewed by 2083

Abstract

In various countries of the global south, school feeding programs are implemented in order to alleviate short-time hunger in children, improved their nutrition and provide employment for food vendors. The impact of these programs is important not only in terms of pupils’ nutrition [...] Read more.

In various countries of the global south, school feeding programs are implemented in order to alleviate short-time hunger in children, improved their nutrition and provide employment for food vendors. The impact of these programs is important not only in terms of pupils’ nutrition but also in improving farmers’ livelihoods productivity and food security. This study analyzes the impact of the school feeding program on smallholder farmers’ household food security based on data collected in 2021 from 240 farmers surveyed in northeast Nigeria. Differently from other studies, several econometric methods are used to analyze the data, namely, binary probit regression, propensity score matching, inverse probability weighted adjusted regression, and endogenous switching regression. The results show that about 40% of the beneficial smallholder farmers are food secure compared to 20% of the nonbeneficiary households. Findings revealed that the Homegrown school feeding program (HGSF) positively improved smallholder farmers household food security status across all the models. Results provide evidence for the need to expand school feeding programs vis-a-vis interventions in facilitating farmers’ access to capital and capacity building for better integration in the supply chain. Full article

(This article belongs to the Topic Sustainable Food Processing)

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15 pages, 1784 KiB

Open AccessArticle

Microencapsulation of Chia Oil Using Whey Protein and Gum Arabic for Oxidation Prevention: A Comparative Study of Spray-Drying and Freeze-Drying Methods

by Monchawan Wangkulangkool, Danupol Ketthaisong, Ratchada Tangwongchai, Thidarut Boonmars and Khomsorn Lomthaisong

Processes 2023, 11(5), 1462; https://doi.org/10.3390/pr11051462 - 11 May 2023

Cited by 1 | Viewed by 1555

Abstract

Encapsulation is one of the most widely utilized strategies for preventing oil oxidation. Chia oil is a source of oils that are high in omega-3s and was used as a core material in this study. Whey protein and gum arabic were used as [...] Read more.

Encapsulation is one of the most widely utilized strategies for preventing oil oxidation. Chia oil is a source of oils that are high in omega-3s and was used as a core material in this study. Whey protein and gum arabic were used as wall materials, and the whey protein:gum arabic ratios were 1:0, 1:1, 1:2, 2:1, 1:3 and 3:1. Preparation of chia oil microcapsules was conducted by spray-drying or freeze-drying methods. All microcapsules were stored in an opaque and airtight laminate pouch for 3 and 6 months to determine the effect of time on the fatty acid composition, encapsulation efficiency and chemical properties. Encapsulation had a positive protective effect on oil quality. The two drying methods resulted in different powder characteristics: spray drying resulted in a spherical shape, whilst freeze drying led to flakes and a porous surface. Spray drying microcapsules resulted in greater encapsulation efficiency than freeze drying microcapsules. In addition, encapsulated powders stored for 6 months showed both acid and peroxide values below the Codex limit. These results indicate a possible encapsulation process to protect chia oil from oxidation. Full article

(This article belongs to the Topic Sustainable Food Processing)

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15 pages, 2007 KiB

Open AccessArticle

Solar and Convective Drying: Modeling, Color, Texture, Total Phenolic Content, and Antioxidant Activity of Peach (Prunus persica (L.) Batsch) Slices

by Diana Paola García-Moreira, Harumi Hernández-Guzmán, Neith Pacheco, Juan Carlos Cuevas-Bernardino, Emanuel Herrera-Pool, Ivan Moreno and Erick César López-Vidaña

Processes 2023, 11(4), 1280; https://doi.org/10.3390/pr11041280 - 20 Apr 2023

Cited by 5 | Viewed by 1516

Abstract

Peach is a fruit highly appreciated by consumers; however, it is highly perishable, so drying is an alternative to preserve its physical and chemical properties. In this study, the effect of drying in natural and forced convection at three different temperatures (40 °C, [...] Read more.

Peach is a fruit highly appreciated by consumers; however, it is highly perishable, so drying is an alternative to preserve its physical and chemical properties. In this study, the effect of drying in natural and forced convection at three different temperatures (40 °C, 45 °C and 50 °C) and solar drying with two air velocities (1 m/s and 3 m/s) on the color, texture, total phenol content and antioxidant capacity of peach (Prunus persica (L.) Batsch), were evaluated. The experimental data of the drying kinetics were adjusted to five different mathematical models (Page, Logarithmic, Two-term exponential, Wang and Singh, and Verma et al.). The model that best represented the experimental data in natural convection was the Wang and Singh model (r² > 0.998; RMSE < 0.016; χ² < 2.85 × 10⁻⁴); in forced convection (45 °C and 50 °C), it was the Verma et al. model (r² > 0.997; RMSE < 0.025; χ² < 8.12 × 10⁻⁴); and finally, for solar drying, it was the Logarithmic model at 3 m/s (r² = 0.999; RMSE < 0.012; χ² < 1.12 × 10⁻⁴) and Wang and Sing model (1 m/s) (r² = 0.998; RMSE = 1.31 × 10⁻⁴; χ² = 1.92 × 10⁻⁴). The highest color difference was in samples dried by the natural convection method. The highest values of hardness were obtained by the solar drying method. The value of chlorogenic acid increased with the temperature of natural convection, while the concentration of neochlorogenic acid increased with the temperature at forced convection. For solar drying, the values of chlorogenic acid were greater at 3 m/s; in contrast, the neochlorogenic acid was greater at 1 m/s. Full article

(This article belongs to the Topic Sustainable Food Processing)

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25 pages, 763 KiB

Open AccessEditor’s ChoiceArticle

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

by Paulina Zavistanaviciute, Jolita Klementaviciute, Dovile Klupsaite, Egle Zokaityte, Modestas Ruzauskas, Vilija Buckiuniene, Pranas Viskelis and Elena Bartkiene

Foods 2023, 12(7), 1391; https://doi.org/10.3390/foods12071391 - 24 Mar 2023

Cited by 5 | Viewed by 1928

Abstract

This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations [...] Read more.

This study aimed to develop marinade formulas based on by-products from the dairy, berry, and fruit industries and apply them to lamb meat (LM) treatments to improve the safety and quality characteristics of the meat. To fulfil this aim, six marinade (M) formulations were created based on acid whey (AW) fermented with Lacticaseibacillus casei (Lc) and Liquorilactobacillus uvarum (Lu), either alone or combined with freeze-dried apple (AP) or blackcurrant (BC) pomace. The most appropriate fermentation times for the marinades were selected according to the lower pH values and higher viable LAB counts in the samples. Additionally, the antimicrobial activity of the selected marinades against pathogenic and opportunistic bacterial strains was tested. The characteristics of the LM were analysed after 24 and 48 h of treatment, including physicochemical, technological, and microbiological parameters, as well as overall acceptability. It was established that, after 48 h of fermentation, all of the tested marinades, except M-AW_LuBC, had lactic acid bacterial counts > 8.0 log₁₀ CFU·mL⁻¹ and pH values < 3.74. The broadest spectra of pathogen inhibition were observed in the M-AW_LuAP and M-AW_LuBC marinades. The latter formulations improved the water holding capacity (WHC) and overall acceptability of the LM, while, in the LM-AW_LcAP samples, histamine, cadaverine, putrescine, tryptamine, and phenylethylamine were not formed. Lastly, LM treatment with the M-AW_LcAP and M-AW_LuAP formulas for 48 h achieved the highest overall acceptability (9.04 and 9.43), tenderness (1.53 and 1.47 kg·cm⁻²) and WHC (2.95% and 3.5%) compared to the control samples. Full article

(This article belongs to the Topic Sustainable Food Processing)

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