Volume 19, Issue 3-4

Food waste is one of the major challenges in food safety and finding a solution for this issue is critically important. Herein, edible films and coatings became attractive for scientists as they can keep food from spoilage. Edible films and coatings can effectively preserve the original quality of food and extend its shelf life. Polysaccharides, including starch and cellulose derivatives, chitosan, alginate and pectin, have been extensively studied as biopackaging materials. One of the most interesting polysaccharides is alginate, which has been used to make edible films and coatings. Incorporating essential oils (EO) in alginate matrices results in an improvement in some properties of the edible packages, such as antioxidant and antimicrobial properties. Additionally, the use of nanotechnology can improve the desirable properties of edible films and coatings. In this article we reviewed the antimicrobial and antioxidant properties of alginate coatings and films and their use in various food products.

This study aimed to investigate effects of ellagic acid (EA) and ε -polylysine hydrochloride ( ε -PL) on biogenic amines (BAs), volatile compounds and quality of salmon slices stored at 4 °C. The results showed that EA and ε -PL attenuated the production of BAs, retarded the increase of TVC, TVB-N and TBARS. Additionally, water mobility, texture properties of salmon slices were also stabilized by the EA and ε -PL. Volatile compounds including aldehydes, alcohols and hydrocarbons were identified and spoilage-related compounds reduced by the EA and ε -PL, which was related to the inhibition of bacterial, TVB-N and TBA growth by EA and ε -PL. The content of phencthylamine, putrescine, cadaverine, histamine and tyramine in EA- s -PL groups reduced by 46.53%, 54.1%, 26.42%, 31.98% and 45.37% compared to the control group at the end of storage, respectively. Therefore, EA and ε -PL can be applied for inhibiting the increase of BAs and delaying quality deterioration of salmon slices.

Cupcakes were made by LZ-111 and LS-10 raw dehydrated potato flour (RDPF) with 10 %, 30 %, and 50 % additions. The addition of RDPFs improved nutritional quality but decreased the height and lightness compared to the control. Supplementation of RDPFs increased the hardness while decreased the adhesiveness and springiness. The sensory evaluation results showed that the score gradually decreased with the increase of RDPFs addition. Thermomechanical properties demonstrated that the gluten strength and the viscosity of the mixed dough were decreased while the water absorption rate was increased. The incorporation of RDPFs revealed a significant increase in volatile aroma compounds and LS-10 contributed more compounds than LZ-111. Isovaleraldehyde (no. 6), hexanal (no. 11) and 1-nonanol (no. 23) were considered to give the highest sensory evaluation scores in odor to the control cupcakes. Tetrachloroethylene (no. 45) and hexafluoro-1,1,3,4-tetrachlorobutane (no. 54) may be the pivotal volatiles caused bad odor in LS-10 RDPF cupcakes.

The natural buckwheat flour exhibits poor processing behaviour due to its conservative structure and the lack of gluten protein, thereby limiting its use in the food industry. The replacement of chemical modification with sustainable, environmentally friendly steam treatment is, currently, technically feasible and promising for most chemical modification methods. The data showed that the steam-treated buckwheat flour degree of gelatinization increased to 99.3 g/100 g, and water absorption increased to 3.93 g/100 g. Also, particle size of the samples in the trial group was significantly larger compared to the control group. Scanning electron microscopy and infrared tests showed that not only did the steam treatment disrupt the granular structure of the buckwheat flour, but its proximity crystalline ordering structure Importantly, rheological behaviour tests showed that the steam-treated buckwheat gel exhibited a better viscoelasticity. Consequently, steam-treated pre-gelatinized buckwheat flour readily forms a tight network structure and provided important information for potential processing applications.

Chestnut starch acetates (CSA) with different degrees of substitution (DS) were prepared. The structure and physicochemical properties of CSA were then determined, with scanning electron microscopy showing that most of the CSA granules were damaged and dented, and adhered with increased in DS. X-ray diffraction results indicated that the crystal form of CS and CSA was type C. Chemical structure analysis showed that the starch molecule was grafted with acetyl groups. The transparency, freeze–thaw stability, solubility and swelling power of CSA improved with an increase in DS. The viscosity and stability of CSA were significantly improved and pasting temperatures reduced compared with native CS. The cohesion, hardness, gumminess, chewiness and springiness of CSA decreased with an increase in DS, whereas adhesiveness increased. By comparing the properties of CSA with different DS, a new option was provided for the application of renewable natural polymer CSA in food fields.

New product development of Moringa oleifera effervescent tablet was optimization of the acid-base in the formula by using the D-optimal mix design. Chemical profiling and antioxidant activity of Moringa oleifera extract was evaluated. The physicochemical and sensory characteristics of Moringa oleifera effervescent tablet was measured. The results shows that chemical compounds of aqueous and ethanol extracts of Moringa oleifera extracts were hydrocarbons, esters, alcohols, and fatty acids. Both extracts exhibited high antioxidant by the IC 50 value at 240.27 μg/mL and 301.21 μg/mL respectively. The quadratic model was found to be the best fitted for evaluating the solubility time, colour, taste and aroma; meanwhile, the special cubic model appeared to be the best fitting model for assessing the hardness response. The optimization process suggested that citric acid (22.19% w/w), tartaric acid (11.17% w/w), and sodium bicarbonate (33.64% w/w) was the best solution for this combination of variables, with a desirability value of 0.798.