Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant,antibacterial properties and efficacy in extending the shelf-life of striped catfish slices

Antioxidant and antimicrobial activities of ethanolic noni leaf extract (ENLE) without and with chlorophyll removal by sedimentation method were comparatively investigated. Total chlorophyll content was reduced by 82% in the top fraction (CR-ENLE) collected after 24 h at 4 °C as compared to that of ENLE. Antioxidant and antimicrobial activities were lower in the bottom fraction rich in chlorophyll (Chlo-ENLE) than others (P < 0.05). Based on the microbiological limit, the shelf-life of striped catfish slices pre-treated with 400 mg kg⁻¹ C-R-ENLE was extended to 9 days as compared to the 3 days recorded for the control (without pre-treatment). Slices treated with CR-ENLE had lower lipid oxidation than those treated with ENLE during refrigerated storage (P < 0.05). The sedimentation process was therefore a potential green method for producing ENLE having improved antioxidant and antimicrobial activities without green colour. It can be used as a natural additive for shelf-life extension of fish slices.     

冷链条件下气调包装酱卤鸭肉制品货架期预测模型的建立

目的 以气调包装酱卤鸭肉制品为研究对象,在冷链温度范围内建立一套准确、高效的货架期预测模型。方法 利用选择性培养基测定不同温度下产品各微生物数量,确定4~25℃条件下产品优势腐败菌。对乳酸菌数量与感官评定值进行了回归分析确定最小腐败量Ns。分别采用修正的Gompertz方程和平方根方程建立一、二级模型,并通过预测值与实测值对比验证模型的可靠性。结果 确定了4~25℃条件下产品优势腐败菌为乳酸菌,最小腐败量Ns=6.14(lg(cfu /g))。一、二级模型拟合度均良好,三种温度下模型预测值与实际值间的差异均在30％左右,波动幅度在10%以内。结论 实现了对4~25℃内任何时间点产品剩余货架期的预测,为冷链条件下气调包装酱卤鸭肉制品品质的变化提供了理论指导。     

熟制板栗蒸煮袋包装的设计

采用高温蒸煮袋技术,围绕蒸煮袋的结构及蒸煮袋材料的选择、材料厚度的确定、理论保质期的计算等内容对熟制板栗进行蒸煮袋袋装设计.通过理论分析计算,确定所设计的熟制板栗高温蒸煮袋的透明阻隔层材料为PET12/PVDC15/CPP50、不透明阻隔层材料为:PET12/Al9/CPP50;根据熟制板栗的最大允许透水量、所设计材料透湿系数和厚度,理论估算该高温蒸煮袋的保质期为4年,符合设计要求.     

Postharvest processes of edible insects in Africa: A review of processing methods,and the implications for nutrition,safety and new products development

In many African cultures, insects are part of the diet of humans and domesticated animals. Compared to conventional food and feed sources, insects have been associated with a low ecological foot print because fewer natural resources are required for their production. To this end, the Food and Agriculture Organization of the United Nations recognized the role that edible insects can play in improving global food and nutrition security; processing technologies, as well as packaging and storage techniques that improve shelf-life were identified as being crucial. However, knowledge of these aspects in light of nutritional value, safety, and functionality is fragmentary and needs to be consolidated. This review attempts to contribute to this effort by evaluating the available evidence on postharvest processes for edible insects in Africa, with the aim of identifying areas that need research impetus. It further draws attention to potential postharvest technology options for overcoming hurdles associated with utilization of insects for food and feed. A greater research thrust is needed in processing and this can build on traditional knowledge. The focus should be to establish optimal techniques that improve presentation, quality and safety of products, and open possibilities to diversify use of edible insects for other benefits.     

Modeling the Time to Fail of Peach Nectars Formulated by Hurdle Technology

The use of regression with life-data is helpful to observe whether one or more factors affect the failure time (spoilage) of a product, obtaining a model that predicts the time to fail (TTF). TTF models link kinetic (lag time) and probabilistic (growth /no-growth prediction) models for selected formulation/storage conditions. Our objective was to assess the individual and combined effects of pH, a_w, and the incorporation of potassium sorbate (KS) or sodium benzoate (BNa) at selected concentrations on the microbial stability of peach nectar during storage at 25°C, in order to model and predict TTF. Peach nectars were formulated with 40% fruit pulp and the necessary sucrose syrup and citric acid to attain a_w 0.96, 0.97, or 0.98 and pH 3.0, 3.5, or 4.0; while 0, 500, or 1000ppm of KS or BNa were added. Nectars were stored for 180 days in glass jars at 25°C, and periodically analyzed (standard plate as well as yeast and mould counts). The experimental design and analyses were replicated three times. Storage times that revealed microbial populations higher than 10⁴ CFU/mL and signs of spoilage were registered to model TTF by survival analysis. From the 54 combinations tested, 9 formulations (without antimicrobials) exhibited early spoilage (<5 days). For the combinations formulated with 500ppm of BNa, spoilage was detected after 30 days; much longer spoilage times were observed for nectars with 1000ppm of KS or BNa. In general, KS was more effective than BNa in delaying spoilage when 1000ppm were added. TTF models included individual and interaction effects of the evaluated factors and revealed good agreement among experimental and predicted data (R²>0.90). Survival analysis through TTF models can be used to predict spoilage time under specific factor combinations or to select factor levels for a specific shelf-life of peach nectars.     

Effects of active chitosan-flaxseed mucilage-based films on the preservation of minced trout fillets: A comparison among aerobic,vacuum, and modified atmosphere packaging

The objectives of the current study were to examine physical–mechanical, structural, and morphological characteristics of chitosan-flaxseed mucilage films enriched with Ziziphora clinopodioides essential oil (ZEO; 0%, 0.25%, and 0.5%) and sesame oil (SO; 0% and 0.75%) and to provide useful information for the preservation of minced trout fillet's using antimicrobial films under aerobic, vacuum, and modified atmosphere conditions for 16 days. The films showed thickness, tensile strength, puncture force, puncture deformation, water vapor transmission rate, water vapor permeability, swelling index, and oxygen permeability values ranging 0.082–0.86 mm, 33.34–46.83 MPa, 25.69–53.08 N, 11.45–28.45 mm, 17.48–26.73 g/m² h, 8.57–12.49 × 10⁻⁴ g mm/m² h Pa, 12.45–38.43%, and 3.02–13.32 × 10⁻¹² cm³/m² s Pa, respectively. The following order of effect on the microbial spoilage population of treated samples was found in the applied packaging methods: modified atmosphere packaging > vacuum packaging > aerobic packaging. The final microbial population of treated samples was 0.35–4.91 log CFU/g lower than the controls after 16 days of refrigerated storage. At the end of the storage, the total volatile base nitrogen, peroxide value, and thiobarbituric acid reactive substances of untreated samples were 34.02–48.6 mg of N/100 g, 1.43–2.32 meq of peroxide/1000 g, and 3.33–4.24 mg of malondialdehyde/kg, respectively. The lowest corresponding values were recorded for the treated samples with ZEO 0.5% + SO 0.75% films by 14.26–17.73 mg of N/100 g, 0.48–0.86 meq of peroxide/1000 g, and 1.08–1.48 mg of malondialdehyde/kg, respectively.     

Release characteristics of paracetamol and oleuropein from Mech-Degla date fruit tablets enriched and non-enriched with freeze-dried olive leaf extract

Release characteristics of paracetamol from date (Phoenix dactylifera L., var. Mech-Degla) fruit tablets enriched and non-enriched with freeze-dried olive leaf extract (OLE) were studied. For this, two types of tablets (T) were obtained by direct compression: (1) T1 from P1-powder blend, containing 60% date powder (DP) and 40% paracetamol, and (2) T2 from P2-powder blend, containing 57% DP, 40% paracetamol, and 3% OLE. The release of paracetamol was studied in phosphate buffer (pH?6.8) and HCl solution (0.1N). Additionally, the oleuropein released was investigated in the case of T2-tablets. Based on obtained results, P1- and P2-powder blends showed acceptable flow properties in terms of Hausner’s ratio (1.30, in the case of P2) and angle of repose for both P1 (31 degrees) and P2 (33 degrees). Dissolution study showed that the released paracetamol achieved 80% after 70?min, whereas the oleuropein release was almost complete after 30?min. On the other hand, the Peppas model described correctly dissolution kinetics of both paracetamol (R²=?0.99) and oleuropein (R²=?0.89) whatever the applied dissolution medium. Furthermore, the presence of OLE in T2-tablets enhanced their microbiological shelf-life.     

Innovative Ingredients and Emerging Technologies for Controlling Ice Recrystallization,Texture, and Structure Stability in Frozen Dairy Desserts: A Review

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms, and perceived quality. Increasing demand for products perceived as healthier/more natural with minimal processing has identified a number of new tools to improve quality and storage stability of frozen dairy desserts. Ingredients such as dietary fiber, polysaccharides, prebiotics, alternate sweeteners, fat sources rich in unsaturated fatty acids and ice strucsturing proteins (ISP) have been successfully applied as cryoprotective, texturizing, and structuring agents. Emerging minimal processing technologies including hydrostatic pressure processing, ultrasonic or high pressure assisted freezing, low temperature extrusion and enzymatically induced biopolymers crosslinking have been evaluated for their ability to improve colloidal stability, texture and sensory quality. It is therefore timely for a comprehensive review.