Preservation Of Food Products Research Articles

Special Issue “Recent Advances in Thermal Food Processing Technologies”

Historically, the application of thermal heating in food processing could be dated back to the invention by Nicholas Appert (1749–1841) which is nowadays known as canning and is able to preserve food products stored in glass bottles for an extended period [...]

Drying edible jellyfish (Lobonema smithii) using a parabolic greenhouse solar dryer

Thailand is one of Southeast Asia’s top exporters of salted edible jellyfish. Jellyfish products are generally exported in the form of semi-dried jellyfish. A recent survey on jellyfish distribution in coastal areas in the Gulf of Thailand and the Andaman Sea indicated that most edible jellyfish in the area belong to Lobonema smithii and Rhopilema hispidum. Drying is an alternative method to preserve food products. In this work, parabolic roof shape greenhouse solar drying of edible jellyfish (Lobonema smithii) was studied, and the quality of the dried jellyfish was assessed. The solar dryer system has a 300 kg loading capacity for jellyfish and the resulting dried and rehydrated jellyfish products are described. The moisture content of dried jellyfish decreased to 7.05-11.70% (wb) from 91-92% (wb) after drying for three days and the protein, fat, crude fibre, ash, and carbohydrate content of the dried jellyfish were 68.68%, 0.74%, 0.43%, 9.27%, and 4.67%, respectively. The moisture of the rehydrated jellyfish increased to 37.67-39.07% (wb) after soaking in distilled water for 5 hrs. In terms of colour, the rehydrated jellyfish products were found to be highly similar to salted jellyfish products.

Lambert-Eaton Myasthenic Syndrome and Botulism

This article reviews the pathophysiology, epidemiology, clinical features, diagnosis, and treatment of Lambert-Eaton myasthenic syndrome (LEMS) and botulism, presynaptic disorders of neuromuscular transmission in which rapid diagnosis improves long-term outcomes. Therapy for LEMS has seen significant advances in recent years due to the approval of amifampridine-based compounds. LEMS is likely still underdiagnosed, particularly when no underlying malignancy is identified. Clinicians must have a strong suspicion for LEMS in any patient presenting with proximal weakness and autonomic dysfunction. Botulism is another rare disorder of presynaptic neuromuscular transmission that is most commonly associated with improper storage or preservation of food products. Over the past 2 decades, wound botulism has been increasingly reported among users of black tar heroin. A high degree of clinical suspicion and electrodiagnostic studies can be beneficial in distinguishing botulism from other acute neurologic disorders, and early involvement of state and federal health authorities may assist in confirming the diagnosis and obtaining treatment. When botulism is suspected, electrodiagnostic studies can provide clinical evidence of disordered neuromuscular transmission in advance of serologic confirmation, and providers should not wait for confirmation of the diagnosis to initiate treatment. A targeted clinical history and a thorough neurologic examination with support from serologic and electrodiagnostic studies are key to early diagnosis of LEMS and botulism. Early diagnosis of both conditions creates opportunities for therapy and improves outcomes.

Effect of Plasma activated water (PAW) on physicochemical and functional properties of foods

Plasma activated water (PAW) is an advanced technology that has gained intensive attention being protecting the food products from physical, chemical, and biological contaminations. The generated reactive oxygen species (ROS) and reactive nitrogen species (RNS) during process are the main reasons for preservation of food products. By applying PAW, the unprocessed and processed food products are kept safe from microbes during storage periods, however the quality is affected. The reaction between ROS/RNS with constituents of food materials leads to changes in texture, structure, physiochemical and nutritional properties. Although the various application of PAW in the food industry such as decontamination of microbes, thawing of food, curing of meat products, and combined effect with other technologies have been extensively evaluated, but a complete analysis of the effect of PAW on the quality of food is somehow lacking. In this context, the present review focuses on the impact of PAW application on chemical, nutritional, and textural changes in food. Further, the effect of processing parameters of PAW on the modification of food constituents and sensory attributes are described in detail. In addition, the physicochemical properties of PAW after being produced by several modes are also reviewed. Finally, this review also highlights several limitations of PAW treatment and suggests further research directions of the technology. •Plasma activated water (PAW) is considered as GRAS for food decontamination. • Generated reactive species from PAW could be the superior preservatives than CP. •Physicochemical properties and parameters of PAW effect on the food quality. •The reactive species interact with food constituents during or after treatment. •The nutritional, functional, structural and sensory changes are seen in food products.

Impact of pulse electric field on the level of photon emission in selected soft fruits

In the food industry around the world, pulse electric field (PEF) is becoming one of the most popular methods of preserving food products at low temperature. PEF is an excellent alternative to standard food preservation processes (such as high temperature, changing water activity or pH, or adding preservatives), because it does not heat the product and does not lose valuable ingredients, while maintaining the health-promoting nature of food [1]. In turn, health-promoting ingredients in food show a greater ability to ultimately emit photons. Therefore, the level of photon emission in selected soft fruits was examined before and after the impact of the pulse electric field (PEF) on them. The mean values of photons emitted by the product samples were compared and the standard deviation was analyzed. The analysis of the results showed slight differences in the number of photons emitted, both between different types of fruit and between samples of the same fruit (before and after exposure to PEF).

Adverse effects of chemical preservatives: A review

Food preservatives are chemical or natural substances that are added to the food products which will help to increase the shelf life and also inhibits the growth of microorganisms that causes food spoilage. The objective of review is to know and understand the adverse effects of chemical preservative in food products. Even though the chemical preservative used is approved by the FDA, whereas the long-term usage of some preservatives can causedifferent health problems in humans including cancer. This review is also intended to understand how the preservative induce different health problem in the body if consumed for long term. It is not possible to review all the preservatives hence, mainly focused on sodium sulphite, sodium nitrite, sodium benzoate, Tertiary butylhydroquinoe (tBHQ) and Butylated hydroxylanisole (BHA) which are commonly used food preservatives in beverages, dried foodproducts, meat and other processed food. The long-term consumption of the food which is treated with the above-mentioned food preservatives showed signs of carcinogenicity, genotoxicity and other allergies. In future the usage of natural food preservative which is derived from plants and other natural sources can make a drastic change in growing health problems using chemical preservatives.

Rapid preparation of CuO composite graphene for portable electrochemical sensing of sulfites based on laser etching technique

Sulfite (SO32-) is mostly used as a preservative in food products, and excessive human intake can lead to cardiac and cerebral discomfort and other adverse effects. Considering the high cost of existing SO32- detection methods and the complexity of sample handling, this study is based on laser-induced graphene technology and the simultaneous preparation of multisite copper oxide (CuO) nanoparticles and their attachment to the graphene surface, which can help to fully contact with SO32-, so as to develop a highly sensitive and consistent screen-printed electrode as an electrochemical sensor (CuO/rGO/SPE). A portable electrochemical workstation and a specially designed snap-in interface are then used for portable detection of SO32-. The structure and composition of CuO were determined by scanning electron microscopy (SEM) and X-ray diffraction (XRD), etc. The electrochemical performance of the CuO/rGO/SPE sensor was evaluated by cyclic voltammetry (CV) and electrochemical impedance spectroscopy (EIS). The linear response range of the electrode was 1–300 μM, the electrode sensitivity was 122.3 μAcm−2mM−1, and the detection limit was 0.2425 μM. Therefore, the CuO/rGO/SPE electrode has remarkable selectivity, stability, and reliability.

Effects of Individual and Combined Fermentation Factors on Antimicrobial Activity of Nisin by Lactococcus lactis ATCC 11454.

There is an increasing demand for natural food preservatives due to consumers' concern on the negative effects of chemical preservatives in food products. Nisin (bacteriocin) is an effective food biopreservative that has been approved globally. However, its low yield proves to be a limiting factor and must be addressed to meet the increasingly high demand from the food industry. The present work thus investigated the effects of individual and combined fermentation factors on Lactococcus lactis ATCC 11454 growth and nisin activity using the one-factor-at-a-time (OFAT) method. The level of each factor that gave the highest nisin production was then selected and combined to further improve its activity. The best combined conditions for highest cell growth and nisin activity were 30°C, pH 6.0, and mild agitation with the addition of 1.0% w/v glucose, 1.0% w/v skim milk, and 0.5% v/v Tween 20. This increased nisin production by 22.7% as compared to control (basic condition). The present work provided critical information on the relationship between fermentation conditions, growth, and nisin activity of L. lactis ATCC 11454 that could be explored to understand the potential and limitation of the strain. This fermentation strategy can also serve as a benchmark to further enhance the production of bacteriocin or other biopreservative compounds.

A Comparative Life Cycle Assessment: Polystyrene or Polypropylene Packaging Crates to Reduce Citrus Loss and Waste in Transportation?

Packaging plays a key role in preserving food products during transportation. Therefore, selecting proper packaging crates to transport fruits from farms to the market can dramatically reduce loss and waste. This study aims to evaluate the environmental impact of two packaging alternatives when transporting citrus products in Jordan using the loss ratio, as an indicator to select the best packaging, based on the traveled distances. The research team tracked transportation trucks from several farms to the market. In addition, data were collected from the department of statistics in Jordan to build the model using OpenLCA Software with defined system boundaries. However, the results revealed that polypropylene crates performed better than polystyrene crates. Citrus loss during transportation was cut by at least 60% when using polypropylene crates. The use of polypropylene crates reduced product damages by handling better the vibration and load stress, especially with increased transport distances to the “Central Market of fruits and vegetables”. Different impact categories were evaluated. We selected 3 categories based on the hotspot analysis performed: climate change, resource depletion, and water resource depletion. Farm waste has the highest impact with ranges of 58–69%, 77–85%, and 77–81%, respectively. Other impactful waste is waste from packaging and inedible parts; they influence the impact categories up to 23%, 11%, and 17%, in the same order. In terms of environmental impact, the polypropylene crates have fewer impacts since they are reusable and recyclable at the end of the product life cycle. Therefore, we recommend adopting polypropylene crates when transporting citrus products to the market. As a future research direction, the study suggests performing a similar analysis to evaluate the effect of packaging crates on other agricultural products in Jordan.

33306 Identification of risk factors associated with benzoate/benzoic acid reactivity in patch tested patients

Background: Benzoates and benzoic acid, which are a component of Balsam of Peru, are found in a growing number of cosmetic, personal products and used as preservatives in food products. With its increased use in consumer products, a growing number of patients have shown reactivity to this allergen. In this study we aim to better identify patient characteristics associated with allergic contact dermatitis reactions to benzoates.

Application of Cosmos caudatus Kunth. (ulam raja) extract as antibacterial agent in beef and shrimp meats, and its sensory evaluation

The use of chemical preservatives in food products to inhibit the growth of microorganisms is widely used nowadays. However, their use has become a concern due to several negative side effects, and when consumers question the safety of the foods they eat. Therefore, the present work was conducted to investigate the potential of plant natural sanitiser from Cosmos caudatus Kunth extract to reduce the natural microflora present in raw beef and shrimp meat samples. The present work aimed to investigate the reduction of natural microflora (B. cereus, E. coli, Pseudomonas spp., S. aureus, and L. monocytogenes) in raw beef and shrimp meat samples following sanitisation with different concentrations of C. caudatus extract (0.05, 0.50, and 5.00%) at different soaking times (5, 10, and 15 min). The sanitised samples were further evaluated with sensory acceptability (colour, odour, texture, and overall acceptability) to determine their acceptance level after treatment. Based on the results, the microflora in beef and shrimp meat samples were reduced significantly (p < 0.05) started from 0.05% at varied soaking times. The decrease in bacterial populations was proportional to the increase in extract concentrations and soaking times. In sensory acceptability, all cooked samples achieved acceptance level by the panellists at 0.05% after 10 min of soaking time. Food samples treated with 0.05% of C. caudatus extract and 10 min of soaking time showed the best combination in terms of bacterial reduction and the level of acceptance by the panellists. Hence, it can be concluded that C. caudatus extract has a high potential as a natural-based food sanitiser that can prevent bacterial contamination while maintaining the sensory acceptability of the foods.

GA-AuNP@Tollens’ complex as a highly sensitive plasmonic nanosensor for detection of formaldehyde and benzaldehyde in preserved food products

Food preservatives nowadays are widely used chemicals throughout the food industries due to their commercial importance in increasing the shelf life of foods. But daily consumption of these preserved food products may be fatal to human health. Among different aldehydic compounds, formaldehyde and benzaldehyde are mainly used for preservation. Therefore, we reported a study on simple, selective and sensitive non-enzymatic detection of formaldehyde and benzaldehyde using GA-AuNP@Tollens’. Plasmonic resonance of GA-AuNP@Tollens’ was taken as the basis for sensing formaldehyde and benzaldehyde in the linear range of 10–150 nM and 0.15–0.75 µM respectively. Both optimization and detection were acquired at UV absorbance of 409 nm. Detection limit of formaldehyde and benzaldehyde obtained through the proposed method was 20.08 nM and 0.12 µM respectively. Smartphone based detection method showed good linearity with R-Square value of 0.95 for both analytes. Lastly, GA-AuNP@Tollens’ was implemented for the quantification of analytes in real samples.

Current status of pesticide effects on environment, human health and it's eco-friendly management as bioremediation: A comprehensive review.

Pesticides are either natural or chemically synthesized compounds that are used to control a variety of pests. These chemical compounds are used in a variety of sectors like food, forestry, agriculture and aquaculture. Pesticides shows their toxicity into the living systems. The World Health Organization (WHO) categorizes them based on their detrimental effects, emphasizing the relevance of public health. The usage can be minimized to a least level by using them sparingly with a complete grasp of their categorization, which is beneficial to both human health and the environment. In this review, we have discussed pesticides with respect to their global scenarios, such as worldwide distribution and environmental impacts. Major literature focused on potential uses of pesticides, classification according to their properties and toxicity and their adverse effect on natural system (soil and aquatic), water, plants (growth, metabolism, genotypic and phenotypic changes and impact on plants defense system), human health (genetic alteration, cancer, allergies, and asthma), and preserve food products. We have also described eco-friendly management strategies for pesticides as a green solution, including bacterial degradation, myco-remediation, phytoremediation, and microalgae-based bioremediation. The microbes, using catabolic enzymes for degradation of pesticides and clean-up from the environment. This review shows the importance of finding potent microbes, novel genes, and biotechnological applications for pesticide waste management to create a sustainable environment.

​Food Drying: A Review

Foods are complex biological substances that are obtained from animal or plant origin and because of that they contain high moisture contents which make them highly perishable and thereby requiring preservation in some forms. This review assessed different techniques of drying food and optimization of drying parameters to obtain good and acceptable quality food products. Among the useful processes used in preserving food products reviewed is minimal processing, dehydration or drying. The authors explored the available literature from journals, textbooks and search engines to develop this review paper. Food dehydration or drying is used to reduce losses and improving food commercial value. The use of artificial dryers has been found to reduce drying time when compared with natural drying method although at higher consumption level. Natural drying methods are sun drying and solar drying which could involve the use of solar dryers. Artificial drying methods are radiation, freeze drying, osmotic drying, dielectric drying etc. Novel technologies like microencapsulation and nanotechnology are increasingly used in food drying. Microencapsulation has been found to improve the stability of nutrients, preventing ingredient interactions and degradation as the coating matrix effectively separates particles and prevents them from contacting each other. Nanotechnology has found wide applications in food production, processing and packaging. Nanotechnology is an emerging technology that could impact every aspect of food system from cultivation and production of food to processing, packaging, transportation, shelf life and bioavailability of nutrients in foods.

Ethnobotanical survey of herbs used in the preservation of food products in Fez, Morocco

Morocco has a rich plant biodiversity and an ancient ethnobotanical knowledge influenced by the ethnic diversity of the Moroccan population. This heritage has been preserved from generation to generation by traditional herbalists. In this study, data were collected via a survey of herbalists based on the direct interview technique. Questions addressed the herbalists’ age and education level as well as the vernacular names and parts of the plants used for the preservation of food. The species use value was used to identify the most important species recommended by herbalists. The average age of the participants was 52.55 years, and the illiteracy rate was 46%. A total of 32 plant species representing 16 families were identified as being used in the preservation of various food products. The most important family was Lamiaceae, followed by Apiaceae and Rosaceae. The most frequently used parts of the plant were the leaves (26.37%), followed by the fruit (24.7%), and the whole plant (12.7%). The highest use values were recorded for Citrus limon (0.16), Thymus vulgaris (0.14), Rosmarinus officinalis (0.12), Artemisia herba alba (0.11) and Lavandula dentata (0.1). Meat, vegetables and fish were the most commonly preserved food products. This ethnobotanical survey on the preservation of food products is the first of its kind conducted in Morocco and has implications for meeting consumer demands and understanding the potential uses of plants in the preservation of food products.

A State of the Art Review of Isochoric Cryopreservation and Cryoprotectants

There is a developing enthusiasm for discovering new methods, cryoprotectants, systems and devices for cells, tissues, and organ preservation in medicine, in sub-zero temperature conditions and a growing interest in developing more efficient and economical methods for long-term preservation of food in a frozen state. Most of the preservation protocols currently used in medicine and food preservation involve the use of atmospheric pressure, and temperatures lower than normal body temperature in medicine, or lower than room temperature in the food industry. In this state of the art review, we analyzed the results of a new preservation method that uses an isochoric system. We aimed to offer a clear overview of the potential of this new technology. Firstly, to study the origins of isochoric preservation, we searched using the WoS Database. A search with the world "isochoric" returned 488 results. A more specific search of the term "isochoric freezing" returned 94 results. From these searches, we selected the 12 most relevant articles and discuss them here in detail. We present an overall characterization and criticism of the current use and potential of this new preservation method that can be used in the medicine and food industry. The main findings indicate encouraging results for the tested biological matter, including for the preservation of food products (e.g.cherries, spinach, potatoes), biological organisms (e. g. Caenorhabditis elegans, Escherichia coli, Listeria, Salmonella typhimurium), organs (e.g. rat hearts), tissues (e. g., tilapia fish filets) or cells (e. g., mammalian cells, pancreatic cells). Accordingly, we conclude that the isochoric system holds huge potential as a new technique in the field of preservation.

Antioxidant evaluation of food grade extracts obtained from soursop (Annona muricata) fruit

The soursop fruit (Annona muricata) is recognized as a source of carbohydrates, vitamins and minerals, although the presence of bioactive compounds such as acetogenins, alkaloids and phenolic compounds has also been reported, with recognized anticancer, antimicrobial and antioxidant activity. However, in the production chain of this fruit, one of the problems is the short post-harvest life of 4-9 days. For this reason, an alternative for the use of its bioactive compounds could be to obtain and use soursop extracts to improve the quality of food products. Based on the above, in the present experiment, the changes in firmness, color and weight of soursop fruits in their ripening stages were determined, as well as the amount of phenolic compounds and antioxidant activity by DPPH and ABTS methods of two different tissues (peel and pulp) at two different stages of maturity (physiological and consumption) using two types of solvents (70% food grade ethanol and water). The results showed that the extract obtained with a 70% ethanol solution from the peel of fruits at the consumption maturity stage presented significantly higher amounts of phenolic compounds, as well as the highest antioxidant activity. The results support that the peel of the fruit, which is preferably consumed or industrialized fresh, may represent a sustainable alternative for the utilization of the bioactive compounds of soursop as a preservative in food products.

Synthesis of hygroscopic sodium alginate-modified graphene oxide: Kinetic, isotherm, and thermodynamic study

Herein, 3D-graphene oxide/sodium alginate nanocomposite (3D-GO/SA) with various graphene oxide (GO) contents (0.1875, 0.375, and 0.75 mg/mL) was successfully synthesized using sodium alginate (SA) as a binding agent and Ca2+ as cross-linking agent. The water vapor adsorption performance of the nanocomposite was evaluated. The selected material was characterized via various modern analysis methods for morphological and structural investigation. Its adsorption kinetics, isotherms, and thermodynamics for water vapor adsorption were studied. Afterward, the obtained aerogel was also used for fruit preservation. Accordingly, the prepared aerogel with uniform distribution of pore size exhibited high porosity, adsorption performance. The synthesized aerogel exhibited good thermal stability under 200 °C and strong hydrophilicity with a water contact angle of 0°. Water vapor adsorption of 3D-GO/SA was 35 % higher than that of silica gel. The adsorption kinetics study revealed pseudo-second-order kinetics with a predicted maximum adsorption capacity of 50.35 (mg/g), meanwhile, the Freundlich isotherm model demonstrated the best fit for the adsorption equilibrium of the synthesized aerogel. The thermodynamic results indicated that the aerogel could be recovered at low temperatures. An adsorption mechanism was proposed based on adsorption results. 3D-GO/SA could be used in desiccant dehumidification to process and prolong the lifetime of a grape up to 12 weeks. Furthermore, the obtained adsorption and preservation test results suggested that the material could be used to preserve food products or be utilized in a desiccant dehumidifying system.

Development of Dehydrator for Domestic Use of Fruits

Abstract: Fruits and vegetables are perishable in nature; spoilage is more due to high moisture loss. To preserve fruits for a longer duration we need to control the moisture loss and restrict respiration rate. Dehydrators available in the market are very expensive & can’t be afforded by all. The Dehydrator that we developed is both economically and environmentally friendly and able to dehydrate various fruits in a very short span of time. A food dehydrator is an appliance that has a compact space and hot ventilation that can be used as a dehydrator. Dehydration of foods has two primary purposes: to prolong the shelf life of the food products to be stored and reduce the water content to prevent the growth of microorganisms. The objective of the study based on the machine we created is to use it as a source for humans to know that food can last longer by using the machine. It shows the best effect on the food. This aims to preserve food products from the growth of bacteria and yeast through water removal. The study's findings conclude that this food dehydrator can clearly reduce the burden on consumers, especially in businesses that use food dehydrators to produce sales results. Therefore, consumers who use these food dehydrators can produce more quality and durable food product results. Our developed dehydrator can help in economic terms that can further process food products that are more durable with high quality as well as can save time. Keywords: Dehydrator, Preservation, Storage.

Analisis penggunaan bubuk asap cair tempurung kelapa sebagai bahan pengawet

Technological developments in the food preservation process are increasingly advanced, including the use of coconut shell smoke into liquid smoke which is used as a natural food preservative. The use of liquid smoke as a preservative in powder form is more efficient in the process of preserving food products. One of the preserved food ingredients is beef. The purpose of this study was to determine the manufacturing process and characteristics of smoked powder and to analyze the effect of using smoked powder on the quality of beef. This research was compiled based on a completely randomized design (CRD), making powdered liquid smoke with 4 variations consisting of 2 factors, namely maltodextrin (25 and 50 grams) and chitosan (25 and 50 grams) with 3 replications. Research data were analyzed using the ANOVA test, Kruskal-Wallis test, and Mann-Whitney test. Variables measured: characteristics of liquid smoke powder (weight, pH, total acid, moisture content, and color), Total Plate Count (TPC) on the beef and beef organoleptic test (color, smell, and texture). The results showed that from the characteristics of the liquid smoke powder, a good variation of powder was found, namely variation 1, with a ratio of 50:25 grams of encapsulation usage. The results of the total bacteria count (TPC) showed that with the addition of smoked powder variation 1 (50:25), the growth of bacteria in beef was two times slower than without the addition of smoked powder. The results of organoleptic test of beef with the addition of smoked powder are redder in color, the texture is harder and the smell is less pungent than without the addition of smoked powder, the color is pale red, the texture is soft and the smell is pungent.