1
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Caner C, Pala ÇU, Yüceer M. The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh " Angelino" plums. FOOD SCI TECHNOL INT 2024:10820132241263198. [PMID: 39034107 DOI: 10.1177/10820132241263198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/23/2024]
Abstract
Effectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of "Angelino" fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in "Angelino" plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.
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Affiliation(s)
- Cengiz Caner
- Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Çiğdem Uysal Pala
- Department of Food Engineering, Canakkale Onsekiz Mart University, Canakkale, Turkey
| | - Muhammed Yüceer
- Department of Food Processing, Canakkale Onsekiz Mart University, Canakkale, Turkey
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2
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Şahansoy H, Caner C, Yüceer M. The shellac and shellac nanocomposite coatings on enhanced the storage stability of fresh eggs for sustainable packaging. Int J Biol Macromol 2024; 261:129817. [PMID: 38286370 DOI: 10.1016/j.ijbiomac.2024.129817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/04/2024] [Accepted: 01/26/2024] [Indexed: 01/31/2024]
Abstract
Shellac bio-coatings can enhance to improve quality and storage stability of fresh egg qualities with improved shell strength therefore minimizing the reduction the egg losses. Shellac bio-chitosan at 3 concentrations (1 %, 4 % and 8 % w/w) and shellac-1 % montmorillonite nanocomposites were applied as biocoatings to improve storage stability. Shellac-8 % (SH-8 %) coated eggs exhibited the lowest weight loss (1.28 %), significantly. The weight loss of shellac 1 % + MMT and 4 % shellac (SH-4 %) coated eggs was similar each other and had lower weight loss than 1 % shellac (SH-1 %). The Haugh Unit (HU) of eggs with SH-8 % (63.75) had the significantly the highest HU. The SH-4 % (60.24) and SH-1 %/MMT-1 % (58.04) were similar, and the control was the lowest one. The albumin pH of SH-8 % (9.15) coated exhibited a significantly lower than SH-4 % (9.21) and SH-1 %/MMT-1 % (9.24), while the control (9.39) was the highest value at end of storage. For the shellac coated group, total soluble values of albumen reached 12.87 (initial) to 16.331 (SH-1 %), 15.96 (SH-4 %), 15.60 (SH-8 %) and 16.15 (SH-%1-MMT-1 %) at the end of storage. The RWC and foam stability of SH-8 %, SH-4 % and SH-1 % MMT-1 % were similar and higher than 1 % SH and uncoated egg samples. The rheology behaviors were maintained with increasing shellac concentration through the storage. SH-8 % biocoatings were very most effective in filling and sealing the porous in the eggshell and protecting the storage stability and enhancing the strength of the eggshell. Shellac bio-coatings acted as a tiny layer for an effective protective barrier to gas permeability for enhancing the storage stability of the fresh eggs. Higher shellac concentrations (4 and 8 %) and 1 %-MMT were enhanced the storage stability and can be vital solutions for improving shell strength, so it decreases breakage rates.
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Affiliation(s)
- Hakan Şahansoy
- Food Engineering Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey
| | - Cengiz Caner
- Food Engineering Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey.
| | - Muhammed Yüceer
- Food Processing Department, Canakkale Onsekiz Mart University, 017020 Canakkale, Turkey.
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3
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Abdoli B, Khoshtaghaza MH, Ghomi H, Torshizi MAK, Mehdizadeh SA, Pishkar G, Dunn IC. Cold atmospheric pressure air plasma jet disinfection of table eggs: Inactivation of Salmonella enterica, cuticle integrity and egg quality. Int J Food Microbiol 2024; 410:110474. [PMID: 37984215 DOI: 10.1016/j.ijfoodmicro.2023.110474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 10/26/2023] [Accepted: 11/01/2023] [Indexed: 11/22/2023]
Abstract
Eggshell cuticles are first lines of defense against egg-associated pathogens, such as Salmonella enterica serovar Enteritidis (SE). Infections from eggs contaminated with this strain remain a significant risk. In addition, changes in the cuticle are closely related to changes in egg safety. The emerging non-thermal atmospheric pressure plasma technology enables a high rate of microbial inactivation at near-ambient temperatures, making it ideal for food safety applications. This study examines the effects of a cold atmospheric pressure air plasma jet (CAAP-J) on eggshell cuticle and egg quality whilst inactivating SE. Shell eggs inoculated with SE (7 log10 cfu/egg) were used as the samples to test the decontamination performance of the device. The tests were conducted using an industrial CAAP-J with different power levels (600-800 W), exposure times (60-120 s), at a fixeddistance of 20 mm from the plasma jet and an air flow rate of 3600 L/h. It was found that the best results were obtained after 120 s at maximum plasma power (800 W). Subsequent to the implementation of this plasma procedure, it was determined that no viable cells could be detected. After CAAP-J treatment, the temperature remains below 50.5 °C, thereby minimizing the risk of altering egg quality. All specific measurements (egg white pH, yolk pH, yolk color, HU, and eggshell breaking strength) have shown that CAAP-J treatment has no negative effect on egg quality. No changes in eggshell cuticle quality after CAAP-J treatment was confirmed through scanning electron microscope (SEM).
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Affiliation(s)
- Bahareh Abdoli
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
| | | | - Hamid Ghomi
- Laser and Plasma Research Institute, Shahid Beheshti University, Tehran, Iran
| | | | - Saman Abdanan Mehdizadeh
- Mechanics of Biosystems Engineering Department, Faculty of Agricultural Engineering and Rural Development, Agricultural Sciences and Natural Resources University of Khuzestan, Ahvaz, Iran
| | | | - Ian C Dunn
- The Roslin Institute, The Royal (Dick) School of Veterinary Studies, University of Edinburgh, Midlothian EH25 9RG, Scotland, United Kingdom
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Wongnen C, Panpipat W, Saelee N, Rawdkuen S, Grossmann L, Chaijan M. A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting. Foods 2023; 12:foods12112261. [PMID: 37297504 DOI: 10.3390/foods12112261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 05/31/2023] [Accepted: 06/02/2023] [Indexed: 06/12/2023] Open
Abstract
Salted eggs are normally produced by treating fresh duck eggs with a high salt concentration in order to acquire distinctive features and excellent preservation capabilities as a result of a series of physicochemical changes. This method, however, induces a high salt content in the product. The goal of this research was to create a new way of producing mildly salted duck eggs using ozonized brine salting. The brine was made by dissolving NaCl (26% w/v) in water or ozonized water at a concentration of 50 ng ozone/mL (ozonized brine). Compared to brine, ozonized brine resulted in salted eggs with reduced ultimate salt levels in both albumen and yolk (p < 0.05). The Haugh unit of the salted eggs generated by ozonized brine was similar to that of the brine-made salted egg group (p > 0.05), but the salted egg produced by ozonized brine matured and solidified faster because the yolk index (0.62) was higher than that of the brine (0.55) (p < 0.05). The final pH of salted eggs generated with brine and ozonized brine was not different (p > 0.05). Regardless of the salting method, both salted eggs contained low TVB-N content (<10 mg/100 g). Ozonized brine increased the protein carbonyl content in salted albumen, which may be related to albumen protein aggregation and served as a salt diffusion barrier. However, after boiling the salted egg, the protein carbonyl level was comparable to that of fresh albumen. The TBARS levels of boiled salted albumen prepared with brine and ozonized brine were comparable (p > 0.05), and the value was extremely low (~0.1 mg MDA equivalent/kg). The TBARS value of the salted yolk prepared with brine was higher than that of the salted yolk prepared with ozonized brine (p < 0.05), and both salted yolks showed increased TBARS values after cooking (p < 0.05). The albumen and yolk components appeared to be altered similarly by both brine and ozonized brine, according to the FTIR spectra. Furthermore, the appearance and color of the yolk and albumen in salted eggs prepared with brine and ozonized brine were comparable. Boiled salted albumen produced with ozonized brine had a denser structure with fewer voids. This could be attributed to the final salted egg's lower salt content and lower salt diffusion rate, which were likely caused by protein oxidation and, as a result, aggregation when ozonized brine was used.
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Affiliation(s)
- Chantira Wongnen
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Nisa Saelee
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
| | - Saroat Rawdkuen
- Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, 102 Holdsworth Way, Amherst, MA 01002, USA
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand
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5
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Caner C, Alnıak NY, Yüceer M. Combined effect of sonication and equilibrium‐modified atmosphere packaging to improve storage stability of “Angelino” plums during extended storage. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Affiliation(s)
- Cengiz Caner
- Department of Food Engineering, Engineering Faculty Canakkale Onsekiz Mart University Canakkale Turkey
| | - Nesrin Yumak Alnıak
- Department of Food Engineering, Engineering Faculty Canakkale Onsekiz Mart University Canakkale Turkey
| | - Muhammed Yüceer
- Department of Food Processing, Vocational School of Technical Sciences Canakkale Onsekiz Mart University Canakkale Turkey
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6
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Li Q, Jin H, Zhang X, Hu G, Lei C, Sun H, Sheng L, Jin Y, Huang X, Lu L, Cai Z. Effect of salt penetration and water migration on cooked salted egg yolk gel during storage: Physicochemical properties, structural characteristics and flavor changes. Food Chem 2023; 404:134510. [DOI: 10.1016/j.foodchem.2022.134510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/27/2022] [Accepted: 10/02/2022] [Indexed: 11/22/2022]
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7
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Zheng M, Chen S, Yao Y, Wu N, Xu M, Zhao Y, Tu Y. A review on the development of pickled eggs: rapid pickling and quality optimization. Poult Sci 2022; 102:102468. [PMID: 36682130 PMCID: PMC9876998 DOI: 10.1016/j.psj.2022.102468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 12/28/2022] [Accepted: 12/28/2022] [Indexed: 01/02/2023] Open
Abstract
Pickled eggs enjoy a long processing history with unique flavor and rich nutrition but suffer from long pickling cycle due to the limitations of traditional processing methods. In terms of quality, salted egg whites have the disadvantage of high sodium content, and salted egg yolks have problems such as hard core and black circle around outer layer. Likewise, the quality of preserved eggs is challenged by the black spots (dots) on the eggshells and the high content of heavy metals in the egg contents. The sustainable development of traditional pickled eggs are hindered by these defects and extensive research has been carried out in recent years. Based on the elaboration of the quality formation mechanism of salted eggs and preserved eggs, this paper reviewed the processing principles and applications of rapid pickling technologies like ultrasonic technology, magnetoelectric-assisted technology, water cycle technology, vacuum decompression technology, and pulsed pressure technology, as well as the quality optimization methods such as controlling the sodium content of the salted egg whites, improving the quality of salted egg yolks, promoting the quality of lead-free preserved eggs, and developing heavy metal-free preserved eggs. In the end, the future development trend of traditional pickled eggs was summarized and prospected in order to provide theoretical guidance for the actual production.
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Affiliation(s)
- Mengting Zheng
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Shuping Chen
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yao Yao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Na Wu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Mingsheng Xu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yan Zhao
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China,Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China,Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China
| | - Yonggang Tu
- Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China; Jiangxi Experimental Teaching Demonstration Center of Agricultural Products Storage and Processing Engineering, Jiangxi Agricultural University, Nanchang 330045, China.
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8
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Insight into Effects of high Intensity Ultrasound Treatment on Foamability and Physicochemical Properties of Frozen egg White Protein. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09764-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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9
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Yüceer M. Characterization of pasteurized and sonicated whole shell egg and evaluating egg's interior quality during storage period. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey
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10
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Son S, Kim D, Choul Choi M, Lee J, Kim B, Min Choi C, Kim S. Weight interpretation of artificial neural network model for analysis of rice (Oryza sativa L.) with near-infrared spectroscopy. Food Chem X 2022; 15:100430. [PMID: 36211751 PMCID: PMC9532771 DOI: 10.1016/j.fochx.2022.100430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 12/02/2022] Open
Abstract
ANN model was build based on NIR spectra and nutrient values of 110 rice samples. Good correlation between ANN predicted and experimental nutrient values observed. Scientific interpretation of weights agreed well with previously reported results. Interpretation of weights was also in good agreement with conventional PLS analysis.
Prediction models for major nutrients of rice were built using near-infrared (NIR) spectral data based on the artificial neural network (ANN). Scientific interpretation of the weight values was proposed and performed to understand the wavenumbers contributing to the prediction of nutrients. NIR spectra were acquired from 110 rice samples. Carbohydrate and moisture contents were predicted with values for the determination coefficient, relative root mean square error, range error ratio, and residual prediction deviation of 0.98, 0.11 %, 44, and 7.3, and 0.97, 0.80 %, 27, and 5.8, respectively. The results agreed well with ones reported in the previous studies and acquired by the conventional partial least squares (PLS)-variable importance in projection method. This study demonstrates that the combination of NIR and ANN is a powerful and accurate tool to monitor nutrients of rice and scientific interpretation of weights can be performed to overcome black box nature of the ANN.
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Pandiselvam R, Singh A, Agriopoulou S, Sachadyn-Król M, Aslam R, Gonçalves Lima CM, Khanashyam AC, Kothakota A, Atakan O, Kumar M, Mathanghi S, Mousavi Khaneghah A. A comprehensive review of impacts of ozone treatment on textural properties in different food products. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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12
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Grudlewska-Buda K, Wiktorczyk-Kapischke N, Wałecka-Zacharska E, Kwiecińska-Piróg J, Gryń G, Skowron KJ, Korkus J, Gospodarek-Komkowka E, Bystroń J, Budzyńska A, Kruszewski S, Paluszak Z, Andrzejewska M, Wilk M, Skowron K. Effect of Radiant Catalytic Ionization and Ozonation on Salmonella spp. on Eggshells. Foods 2022; 11:foods11162452. [PMID: 36010451 PMCID: PMC9407475 DOI: 10.3390/foods11162452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/09/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Three Salmonella enterica strains were used in the study (serovars: S. enteritidis, S. typhimurim and S. virchow). This study evaluated the efficacy of radiant catalytic ionization (RCI) and ozonation against Salmonella spp. on eggshell (expressed as log CFU/egg). The egg surface was contaminated three different bacterial suspension (103 CFU/mL, 105 CFU/mL and 108 CFU/mL) with or without poultry manure. Experiments were conducted at 4 °C and 20 °C in three different time period: 30 min, 60 min and 120 min. Treatment with RCI reduced Salmonella numbers from 0.26 log CFU/egg in bacterial suspension 108 CFU/mL, 4 °C and 20 °C, with manure for 30 min to level decrease in bacteria number below the detection limit (BDL) in bacterial suspension 105 CFU/mL, 20 °C, with or without manure for 120 min. The populations of Salmonella spp. on eggs treated by ozonizer ranged from 0.20 log CFU/egg in bacteria suspension 108 CFU/mL, 20 °C, with manure for 30 min to 2.73 log CFU/egg in bacterial suspension 105 CFU/mL, 20 °C, with manure for 120 min. In all treatment conditions contamination with poultry manure decrease effectiveness the RCI and ozonation. In summary, RCI technology shows similar effectiveness to the ozonation, but it is safer for poultry plant workers and consumers.
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Affiliation(s)
- Katarzyna Grudlewska-Buda
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-094 Bydgoszcz, Poland
| | - Natalia Wiktorczyk-Kapischke
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-094 Bydgoszcz, Poland
| | - Ewa Wałecka-Zacharska
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Joanna Kwiecińska-Piróg
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-094 Bydgoszcz, Poland
| | - Grzegorz Gryń
- Plant Breeding and Acclimatization Institute–National Research Institute, 85-090 Bydgoszcz, Poland
| | - Karolina Jadwiga Skowron
- Institute of Telecommunications and Computer Science, Jan and Jędrzej Śniadecki University of Technology in Bydgoszcz, 85-094 Bydgoszcz, Poland
| | - Jakub Korkus
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Eugenia Gospodarek-Komkowka
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-094 Bydgoszcz, Poland
| | - Jarosław Bystroń
- Department of Food Hygiene and Consumer Health, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland
| | - Anna Budzyńska
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-094 Bydgoszcz, Poland
| | - Stefan Kruszewski
- Biophysics Department, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-067 Bydgoszcz, Poland
| | - Zbigniew Paluszak
- Department of Microbiology and Food Technology, Jan and Jędrzej Śniadecki University of Technology in Bydgoszcz, 85-094 Bydgoszcz, Poland
| | - Małgorzata Andrzejewska
- Department of Hygiene, Epidemiology, Ergonomy and Postgraduate Education, Ludwik Rydygier Collegium Medicum in Bydgoszcz, Nicolaus Copernicus University in Toruń, 95-094 Bydgoszcz, Poland
| | - Monika Wilk
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-094 Bydgoszcz, Poland
| | - Krzysztof Skowron
- Department of Microbiology, Nicolaus Copernicus University in Toruń, Ludwik Rydygier Collegium Medicum, 85-094 Bydgoszcz, Poland
- Correspondence:
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13
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Yüceer M, Yıldırım G, Caner C. The Effects of Sonication on the Stability of Eggs during Extended Storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15958] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
| | - Gözde Yıldırım
- Department of Food Engineering Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University, 017020‐Canakkale Turkey
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14
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Caner C, Coşkun BM, Yüceer M. Chitosan coatings and chitosan nanocomposite to enhancing storage stability of fresh egg during storage. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16642] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
| | - Bensu Medine Coşkun
- Department of Food Engineering Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
| | - Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University 017020‐Canakkale Turkey
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15
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Wijayawardana D, Prabashwari T, Vidanarachchi J, Himali S. Development of a Spent Cinnamon Bark Incorporated Egg Box and Analysis of Its Effectiveness on Internal Quality Characteristics of Chicken Eggs. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- D.A.H.D Wijayawardana
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - T.I.G Prabashwari
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - J.K Vidanarachchi
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
| | - S.M.C Himali
- Department of Animal Science, Faculty of Agriculture University of Peradeniya Peradeniya Sri Lanka
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16
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Zhang W, Rhim JW. Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108670] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Songsamoe S, Kabploy K, Khunjan K, Matan N. The combined effect of green tea and peppermint oil against pathogenic bacteria to extend the shelf life of eggs at ambient temperature and the mode of action. J Food Saf 2021. [DOI: 10.1111/jfs.12945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sumethee Songsamoe
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
| | - Krittika Kabploy
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
| | - Katthayawan Khunjan
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
| | - Narumol Matan
- School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat Thailand
- Center of Excellence in Innovation of Essential Oil Walailak University Nakhon Si Thammarat Thailand
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18
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Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100409] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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19
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Agregán R, Munekata PES, Putnik P, Pateiro M, Bursać Kovačević D, Zavadlav S, Lorenzo JM. The Use of Novel Technologies in Egg Processing. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1980887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Rubén Agregán
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Mirian Pateiro
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
| | | | - Sandra Zavadlav
- Department of Food Technology, Karlovac University of Applied Sciences, Karlovac Croatia
| | - José M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Adva, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
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20
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Effects of packaging methods on the quality of heavy metals-free preserved duck eggs during storage. Poult Sci 2021; 100:101051. [PMID: 33756249 PMCID: PMC8020475 DOI: 10.1016/j.psj.2021.101051] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 01/29/2021] [Accepted: 02/04/2021] [Indexed: 11/18/2022] Open
Abstract
Preserved eggs without adding heavy metals in the pickling solution (heavy metals–free preserved eggs) have been developed, but it was found that the undesirable phenomenon such as dry shrinkage and fading occurred when they were not packaged and stored at room temperature. In this study, the effects of 5 packaging methods on the quality of heavy metals-free preserved eggs during storage were systematically studied. These methods included storage at room temperature and 4°C without packaging, wrapping with plastic bags, paraffin coating, and vacuum package. Through adopting these 5 packaging methods, the results showed that the moisture content and pH of the albumen decreased continuously, the mass loss rate increased continuously, the content of total volatile basic nitrogen increased firstly and then decreased, and the albumen hardness increased continuously. No microorganisms were detected in all samples with the 5 packaging methods during storage. Among them, the uncoated preserved eggs suffered the most serious moisture loss and mass loss, and the pH dropped at the fastest rate, followed by the preserved eggs wrapped in plastic bags. Preserved eggs stored at low temperature tended to turn yellow during storage, and the albumen showed higher hardness. The packaging method of paraffin coating performed the best in preventing the moisture loss of the albumen and the weight loss, which only decreased by 0.34 and 1.24%, respectively, after 3 mo. The best springiness, the darkest color, and the highest sensory score were found in the vacuum-packed preserved eggs after 3 mo of storage. It was concluded that paraffin coating and vacuum packing had better effect, while plastic bag packing showed the worst preservation performance for heavy metals–free preserved eggs.
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21
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Akarca G, Istek Ö, Tomar O. The effect of resin coating on the quality characteristics of chicken eggs during storage. J Food Sci 2021; 86:1243-1257. [PMID: 33761140 DOI: 10.1111/1750-3841.15686] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 02/09/2021] [Accepted: 02/17/2021] [Indexed: 11/26/2022]
Abstract
In this study, after washing, changes in the quality characteristics of chicken eggs coated with apricot, almond, and sour cherry tree resins were examined during two different temperatures (4 °C and 22 °C) storage for 60 days. While air cell height, weight loss, albumen and yolk pH and a* (redness) values increased in all samples during storage, Haugh unit, albumen and yolk index, shell fracture and vitelline membrane strength, albumen and yolk L* (lightness) and b* (yellowness) values decreased (P < 0.05). The lowest weight loss (0.54 g) and air cell height (2.89 mm), highest Haugh unit (73.95 HU), albumen index (8.81%), and yolk index (40.37%) were found in the samples coated with sour cherry wood resin stored at 4 °C. The shell breakage and vitelline membrane strength of the coated samples were determined to be higher than the control samples and the samples stored after washing. Higher weight loss, air cell height, and pH values, while lower Haugh unit, Albumen and yolk index were found in samples stored at 22 °C (P < 0.05). At the end of storage, the maximum increase in the counts of total aerobic mesophilic and psychrophilic bacteria was found in the albumin and egg yolk of washed samples stored at ambient temperature. As a result, the coating materials prepared with the resin of apricot, almond, and sour cherry trees were suitable for eggshell's shelf life extension. PRACTICAL APPLICATION: The consumers demand the eggs be in their freshest condition, but the currently available storage conditions are not sufficient to maintain freshness in many regions of Turkey. The physical, chemical and, microbiological qualities of the eggs coated with wood resins were determined to be superior compared to other samples. Because resins have good barrier properties, it is recommended to conduct extensive studies on their applicability in different products.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, 03200, Turkey
| | - Ömer Istek
- Department of Food Engineering, Faculty of Engineering, Afyon Kocatepe University, Afyonkarahisar, 03200, Turkey
| | - Oktay Tomar
- Faculty of Agriculture and Natural Science, Arslanbey Campus, Kocaeli University, Kocaeli, 41285, Turkey
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22
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Yüceer M, Caner C. The impact of coatings and novel processing techniques on the functionality of table eggs during extended storage period at ambient temperature. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15261] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammed Yüceer
- Department of Food Processing Canakkale Onsekiz Mart University Canakkale Turkey
| | - Cengiz Caner
- Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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23
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24
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Atakan O, Caner C. Evaluation of different ozonation on aflatoxin degradation and physicochemical characteristics of hazelnuts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15276] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Orhan Atakan
- Engineering Faculty Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
| | - Cengiz Caner
- Engineering Faculty Department of Food Engineering Canakkale Onsekiz Mart University Canakkale Turkey
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25
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Karsli B, Caglak E, Prinyawiwatkul W. Effects of high-molecular-weight chitosan coating prepared in different solvents on quality of catfish fillets during 6-month frozen storage. J Food Sci 2021; 86:762-769. [PMID: 33565630 DOI: 10.1111/1750-3841.15622] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 12/08/2020] [Accepted: 01/02/2021] [Indexed: 12/01/2022]
Abstract
Effects of high-molecular-weight (800 kDa) chitosan coating on quality of catfish fillets were examined during 6-month frozen (-20 °C) storage. Coating solutions, included distilled water (Control), 800AC1% (1% w/v chitosan in 1% v/v acetic acid), AS3% (3% w/v aspartic acid), and 800AS3% (3% w/v chitosan in 3% w/v aspartic acid). Changes in physicochemical, microbial, and consumer perception of chitosan-coated catfish fillets during frozen storage were examined. The 800AS3% coating was found to be effective in inhibiting microbial growth, controlling lipid oxidation, reducing drip loss and cooking loss, and retaining color and texture of catfish fillet during frozen storage. After 6-month frozen storage, the aroma of thawed fillets coated with 800AS3% was accepted by 77.92% of consumers with 66% positive purchase intent. This study demonstrated that a nonpungent aspartic acid, instead of commonly used pungent acetic acid, can be used in preparation of preservative high-molecular-weight chitosan coating. PRACTICAL APPLICATION: The findings of this study indicated that high-molecular-weight chitosan coating showed preservative effects on quality of frozen raw catfish fillets. In our previous study, chitosan (800 kDa) at 1% and 3% concentrations showed antibacterial activity in vitro. The nonpungent aspartic acid can be used as a solvent to dissolve high-molecular-weight chitosan instead of the commonly used pungent acetic acid. The most effective coating treatment was 3% w/v chitosan in 3% w/v aspartic acid. This finding would be applicable to other seafood and fish products.
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Affiliation(s)
- Baris Karsli
- Faculty of Fisheries, Department of Seafood Processing Technology, Recep Tayyip Erdogan University, Rize, 53100, Turkey.,School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200
| | - Emre Caglak
- Faculty of Fisheries, Department of Seafood Processing Technology, Recep Tayyip Erdogan University, Rize, 53100, Turkey
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA, 70803-4200
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26
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27
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Sheng XW, Bing S, Lu CQ, Yuan XY, Zang YT, Zhan ZW, Shu DQ, Li YJ, Li MT, Wu BQ. A combined approach using slightly acidic electrolyzed water and UV exposure to improve egg internal quality during storage. Poult Sci 2020; 99:6007-6012. [PMID: 33142519 PMCID: PMC7647765 DOI: 10.1016/j.psj.2020.07.034] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2020] [Revised: 06/30/2020] [Accepted: 07/06/2020] [Indexed: 11/03/2022] Open
Abstract
This study investigated the combined efficacy of slightly acidic electrolyzed water (SAEW) and UV light (UV) in improving egg internal quality (weight loss, Haugh unit, yolk index, albumen pH) over a 6-wk storage time at 25°C. Eggs were preserved after immersion for 4 min in SAEW (30 mg/L), irradiation for 4 min under a UV lamp, or a combination of SAEW and UV treatment for 4 min. The combination of SAEW and UV inhibited the deterioration of yolk index over the storage period, as well as reducing the extent of decrease in Haugh unit and of weight loss during storage at 25°C, and it was more effective than SAEW or UV alone in maintaining egg internal quality (P < 0.05). The results highlight the promising use of a SAEW and UV combination treatment to improve egg internal quality during storage.
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Affiliation(s)
- X W Sheng
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - Sh Bing
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - C Q Lu
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - X Y Yuan
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - Y T Zang
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China.
| | - Z W Zhan
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - D Q Shu
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - Y J Li
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - M T Li
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
| | - B Q Wu
- College of Animal Science and Technology, Jiangxi Agricultural University, Jiangxi, 330045, China
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28
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Afraz MT, Khan MR, Roobab U, Noranizan MA, Tiwari BK, Rashid MT, Inam‐ur‐Raheem M, Hashemi SMB, Aadil RM. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13568] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Muhammad Talha Afraz
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Moazzam Rafiq Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | - Ume Roobab
- School of Food Science and Engineering South China University of Technology Guangzhou China
| | - Mohd Adzahan Noranizan
- Department of Food Technology Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Brijesh K. Tiwari
- Department of Food Biosciences Teagasc Food Research Centre Dublin Ireland
| | | | - Muhammad Inam‐ur‐Raheem
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
| | | | - Rana Muhammad Aadil
- National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan
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