Journal of Food Processing and Preservation 

About: Journal of Food Processing and Preservation is an academic journal published by Wiley-Blackwell. The journal publishes majorly in the area(s): Chemistry & Biology. It has an ISSN identifier of 0145-8892. Over the lifetime, 6537 publications have been published receiving 79294 citations.

Antimicrobial, physical and mechanical properties of chitosan-based films incorporated with thyme, clove and cinnamon essential oils

Abstract: Chitosan-based films containing thyme, clove and cinnamon essential oils at 0.5, 1 and 1.5% v/v were prepared to examine their antibacterial, physical and mechanical properties. Scanning electron microscopy was carried out to explain structure–property relationships. Films containing thyme essential oil revealed larger inhibition zones than those containing clove and cinnamon essential oils against gram-positive and gram-negative bacteria tested. Films were more effective against gram-positive bacteria than gram-negative. Incorporating thyme and clove essential oils into chitosan-based films increased moisture content (from 17.80–28.38%), solubility in water (25.97–30.62%), water vapor transmission rate (0.00233–0.00571 g/s/m2) and elongation at break (25.31–42.70%) of films. Cinnamon-enriched films had opposite changes such as increase in tensile strength (from 12.2–21.35 MPa) and decrease in moisture content (17.80–9.36%) and solubility in water (25.9–14.21%) of films. PRACTICAL APPLICATIONS Microbial growth on food surfaces is a major cause of food spoilage. Combining antimicrobial agents such as plant essential oils directly into a food packaging polymer is a form of active packaging. These films possess the potential for improving microbial stability of foods by acting on the food surface upon contact. Because of the effect of direct addition of plant essential oils to food on sensory characteristics of packaged food, incorporation of essential oils into films may have additional applications in food packaging.

Microbial inactivation of foods by pulsed electric fields

Abstract: Pulses of high voltage electric fields (PEF) are potentially a most important cold pasteurization/sterilization food preservation technique to replace or partially substitute for thermal processes. During the PEF process, lysis of micro-organisms is caused by irreversible structural changes in the membranes, leading to pore formation and destruction of the semipermeable barrier of the membrane. Theories explaining electroporation of the cell membrane and applications of the nonthermal PEF process are reviewed in this paper.

Osmotic concentration of fruit slices prior to freeze dehydration.

Abstract: Organoleptic quality of freeze-dried foods can be improved by increasing the solids content of the food material to levels of 25–35%. This also results in a reduction of the water load to the freeze-drier, which greatly improves the economics of the process. For solid foods, such as fruit slices, the increase in solids concentration is achievable by an osmosis process. Sucrose has generally been the solute of choice, but economic considerations are indicating that the suitability of new osmosis solutes should be evaluated. Several mixed osmosis solutes were evaluated for their effectiveness in concentrating apple slices prior to freeze-drying. Kinetics of water loss and solute uptake were determined for solutions of differing composition and concentration. Several of the osmotically preconcentrated freeze-dried apple slices were evaluated for organoleptic acceptability.

Antimicrobial and physicochemical properties of methylcellulose and chitosan films containing a preservative

Abstract: The methylcellulose was mixed with chitosan as well as 4% of sodium benzoate or potassium sorbate to form a film. Investigations of the antimycotic activity of the film on Penicillium notatum and Rhodotomla nibra revealed that it possessed significant antifungal properties. At 25C, approximately 43-45 % of the preservatives were released from the film to the glycerol-water mixture in the first 30 min. The maximum amount of preservative that could be released from the film at 25C was approximately 5745%. At 4C, 38-39% of preservatives were released from the film within 30 min, and reached a maximum amount of 49 % in approximately 6 h. The IT-IR spectrum showed that the ionic interaction between -COO of preservatives and -NH,+ of chitosan existed in the film. However, the incorporation of preservatives did not affect the tensile strength and elongation propeny of the methylcellulose/chitosan film.