Changes In Quality Properties Research Articles

Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process.

Poppy is an important edible plant containing bioactive components. This study aimed to produce good-tasting poppy sherbet by determining the content using a response surface methodology (RSM). At the same time, bioactive components, phenolic compounds, and color properties were investigated in optimum poppy sherbet during storage; 0.26 g of dried corn poppy flowers, 0.15 g of citric acid, and 4.29 g of sucrose values were the most promising, achieving high scores for color, smell, taste, and general acceptance from sensory properties (sensory score of 8.55 for color; 7.19 for smell; 8.38 for taste; 7.98 for general acceptability). A total of nine polyphenols were detected in the optimum poppy sherbet sample; gallic acid was the most common. There was no statistically significant difference between the samples stored on the 0th and 30th days regarding gallic acid content (23.886 ± 0.164 μg/mL, 23.403 ± 0.343 μg/mL) and protocatechuic acid (1.146 ± 0.048 μg/mL, 1.047 ± 0.038 μg/mL). Total flavonoid contents (TFC), total phenolic contents (TPC), CUPRAC (cupric ion reducing antioxidant capacity), DPPH (e free radical diphenylpicrylhydrazyl), total monomeric anthocyanin (TAC), and color values were found to decrease as the storage period increased. It was considered that a highly palatable and rich bioactive component product could be obtained.

Development of an antimicrobial packaging system for fresh cape gooseberry (Physalis peruviana L.) fruits

An active antifungal packaging system combined with modified atmospheres (MAP) was proposed to preserve cape gooseberry. Initially, the antifungal effect of oregano essential oil, cinnamaldehyde, and 2-nonanone in the vapor phase was evaluated in vitro to determine the minimum inhibitory concentration (MIC) for Botrytis cinerea. Next, the better antifungal compound was included inside an active packaging system adsorbed in powdered bentonite. 100 ± 1 g of fruits were introduced in sealed polylactic acid (PLA) packages with a 0.058 mm perforation in the center forming a MAP and stored at 6 °C and 75 % RH determining fungal deterioration and changes in quality properties. From the in vitro tests, it was determined that cinnamaldehyde was the component with the highest antifungal capacity with a MIC of 2,38 µg per cm3 of headspace air. With the active packages combined with MAP, it was possible to obtain up to 42 days of shelf life.

Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins

The purpose of the study was to evaluate the changes in quality properties and microstructure of pork meat as well as structural variation in myofibrillar proteins (MPs) after low-frequency alternating magnetic field thawing (LF-MFT) with different intensities (1–5 mT). LF-MFT at 3–5 mT shortened the thawing time. LF-MFT treatment significantly influenced the quality properties of meat and notably improved the structure of MPs (P < 0.05), compared to atmosphere thawing (AT). Especially, among the thawing treatments, LF-MFT-4 (LF-MFT at 4 mT) had the lowest values of thawing loss and drip loss, and the least changes in the color and myoglobin content. Regarding the results of rheological properties and micrographs, an optimal gel structure and a more compact muscle fiber arrangement formed during LF-MFT-4. Moreover, LF-MFT-4 was beneficial for improving the conformation of MPs. Therefore, LF-MFT-4 reduced the deterioration of porcine quality by protecting MPs structure, indicating a potential use in the meat thawing industry.

Changes in the properties of major components of frozen raw noodles during frozen storage

Changes in the properties of major components (gluten protein and starch) of frozen raw noodles (FRN) during twelve-week frozen storage were investigated. Frozen storage induced quality deterioration to FRN. Increases in optimal cooking time and cooking loss of FRN were determined. The hardness of noodle texture increased in the first six weeks and then decreased. The gluten from FRN showed decreases in the glutenin fractions with prolonging frozen storage. The compliance (J) of the gluten tended to decrease after the third week, accompanied with increasing zero-shear viscosity (η). The rheological parameters indicate the gluten of FRN became stiffer and less flexible in the latter frozen storage. With prolonging frozen storage, the starch of FRN exhibited higher short-range ordered degrees, revealing the increasing compactness of starch structure which contributed to the longer optimal cooking time required for FRN. Increasing yield stress (σ0) values derived from steady rheological tests indicate the greater force required for the starch gel to initiate flow, which was corresponding to the higher noodle hardness after six weeks. It was concluded that frozen storage induced changes in quality properties of FRN by altering the gluten and starch components.

Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening

Changes in quality properties and volatile compounds of different cultivars of green plum (Prunus mume Sieb. et Zucc.) during ripening

Prediction of Aspergillus parasiticus inhibition and aflatoxin mitigation in red pepper flakes treated by pulsed electric field treatment using machine learning and neural networks

Presence of aflatoxins in agricultural products is a worldwide problem. Because of their high heat stability and resistance to most of the food processing technologies, aflatoxin degradation is still a big challenge. Thus, efficacy of pulsed electric fields (PEF) by energies ranging from 0.97 to 17.28 J was tested to determine changes in quality properties in red pepper flakes, mitigation of aflatoxins, inactivation of aflatoxin producing Aspergillus parasiticus, reduction in aflatoxin mutagenity, and modelling of A. parasiticus inactivation in addition to aflatoxin mitigation. Maximum inactivation rate of 64.37 % with 17.28 J was encountered on the mean initial A. parasiticus count. A 99.88, 99.47, 97.75, and 99.58 % reductions were obtained on the mean initial AfG1, AfG2, AfB1, and AfB2 concentrations. PEF treated samples by 0.97, 1.36, 5.76, and 17.28 J at 1 μg/plate, 0.97, 1.92, 7.78, 10.80 J at 10 μg/plate, and 0.97, 1.92, 2.92, 4.08, 5.76, 4.86, 6.80, 9.60, 10.80, and 10.89 J at 100 μg/plate were not mutagenic. Modelling with gradient boosting regression tree (GBRT), random forest regression (RFR), and artificial neural network (ANN) provided the lowest RMSE and highest R2 value for GBRT model for the predicted inactivation of A. parasiticus, whereas ANN model provided the lowest RMSE and highest R2 for predicted mitigation of AfG1, AfB1, and AfB2. PEF treatment possess a viable alternative for aflatoxin degradation with reduced mutagenity and without adverse effect on quality properties of red pepper flakes.

Changes in quality properties of anthocyanin, protein and amylose contents in colored rice grains during storage

Rice (Oryza sativa L.) is the world’s most important cereal crop and is in great demand to supply stable food for over half of the worldwide population, particularly in Asia countries. Aside from nutritional value, pigmented rice is being considered a promising source of antioxidant molecules and bioactive compositions, which increasingly received much attention from researchers and food producers around the world. This study aims to determine the quality modification of “Cam”, a colored - paddy rice under the different storage conditions. The treatments were arranged in a completely randomized design and repeated 15 times each with packaging factors including poly amid bag (PA), polypropylene bag (PP), and Jute bag (JB). The variations of anthocyanin, protein and amylose contents during storage were determined. The results have revealed that there were no significant changes in “Cam” rice- anthocyanin and protein contents during 3 months of stock for all samples, but a slight decrease of these contents after 6 months of storage and a great decline of those for 9 and 12 month-stored samples. Meanwhile, the rice samples’ amylose content showed a lower decrease, especially for those stored in PA bags during 9 months of stock. As a result attained, this study has found the optimal to store pigmented rice paddy rice at 25°C under the vacuumed-packed PA packaging

Development of Mathematical Models for Predicting Mass Transfer and Changes in Quality Properties of Falafel Prepared from Faba Bean (Vicia faba L.) by Air Frying Technique

Air Frying technology is an innovative technique which could produce healthy fried food materials using hot air. The current work aimed to model the kinetic changes in mass transfer, texture and colour attributes and determining the temperature dependency of the rate constants of the mass transfer, texture and colour traits of the air-fried falafel during the air frying process. To achieve these objectives, five mathematical equations were applied to forecast the mass transfer through frying process. The findings of this study indicated that the air-fried falafel moisture content declined as the frying time increases at varied frying temperatures. The outputs of nonlinear regression analysis showed that the moisture loss of air-fried falafel could be satisfactorily fitted to the modified Page model. The outcomes discovered that the alterations in the texture and the total colour difference (ΔE) of air-fried falafel throughout frying process have linearly increased at varied temperatures and were properly fitted to the zero-order kinetic equation. Meanwhile, temperature dependence of the rate constant of moisture loss, texture and colour change was sufficiently described by the Arrhenius-type model. The increase in rate constants was detected because of the growth of frying temperature. The activation energy values of mass transfer, hardness and ΔE were 70, 21.8 and 0.167 kJ/mol, respectively. The information on kinetic modelling the quality changes during air frying of falafel could be beneficial for helping air fried falafel manufactures with the optimum conditions and quality as well.

Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles

The influence of various freeze-thaw cycles on the physicochemical and histological properties of lightly salted tuna meat was studied. Enhanced water-holding capacity and springiness were obtained in the salted samples even after repeated freezing-thawing, which was ascribed to the modifications in tissue microstructure, ice crystal morphology, and protein properties. Intracellular and spherical ice crystals were observed in the salted meat, rather than the extracellular and large ice columns in the unsalted counterparts. Proteins in the salted meat were more sensitive to the stresses imposed by freezing-thawing and would form hydrophobic interactions more readily. Excessive freeze-thaw cycles accelerated the discoloration of salted meat, probably due to the decreased oxidative stability by salt. The overall quality properties of lightly salted tuna meat could be better maintained when subjected to no more than three freeze-thaw cycles.

Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation.

This study was conducted to examine the effects of the total nitrogen (TN) concentration in anchovy sauce added to kimchi on chemical properties during kimchi fermentation for 56days. Kimchi was assigned to one of the following five treatments: CTL (No anchovy sauce addition), T-1 (TN 1.16% anchovy sauce), T-2 (TN 1.41% anchovy sauce), T-3 (TN 1.59% anchovy sauce), T-4 (TN 1.79% anchovy sauce). The quality characteristics of kimchi were determined by measuring the pH, acidity, reducing sugar, volatile basic nitrogen (VBN), amino nitrogen (AN), and microbial composition. During fermentation, the acidity of all treatment groups increased, whereas the reducing sugar content decreased gradually during fermentation. There were no significant differences in pH and acidity or reducing sugar content. The VBN and AN contents increased during fermentation from 15.65 to 31.21%. Overall, these results demonstrate that the TN concentration of anchovy mainly affects the VBN and AN levels in kimchi.

A Novel Algorithm for Continuous Steel Casting Scheduling with Focus on Quality Property Constraint and Slab Width Maximization

This paper proposes a solution for casting scheduling, an important process in steel manufacturing. A constraint due to secular changes in quality properties, including slab property degradation in casting, and problems with evaluation indices for slab casting width for the improvement of productivity, are taken into account in the study. These factors have not been focused on in previous studies. In this study, the casting scheduling problem is divided into two. One problem involves determining a schedule frame for each slab, and the other is the problem of determining the slab width. To be more specific, after an initial solution for slab order is reached based on heuristics with the quality property constraint taken into account, a hierarchical solving method of determining the slab width is employed in accordance with the shortest path problem-solving method, and obtained solutions are improved using a simulated annealing technique. The simulation is performed with the data created from actual operation data and an initial solution that satisfies the constraint is derived. An improved solution is then obtained using the solution search technique.

발효 인진쑥과 약쑥의 이화학적 품질특성 및 GC와 SAW센서기반 electronic nose에 의한 향기패턴의 신속분석

The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0~6.4 to 4.6~5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter`s color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.

Effect of air heat treatment time on physical, chemical and DNA quality properties of strawberries fruit (cv. candonga)

Changes in quality properties of air heat-treated (45&deg;C for 0, 2 and 4 h) strawberries were investigated. As treatment time increased, most of physical, chemical and DNA quality properties decreased significantly. After 4 h, however, fruits showed the highest L* value, Hue angle, pH, SSC and total phenolic accumulation. The results of multiplex PCR assays showed two amplified fragments for all samples extracted from achenes. In thalamus, conversely, the number of amplified fragments decreased with time, indicating great degradation of DNA in this tissue.