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Journal articles on the topic 'Flavor preservation'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Dr., Bhakti Anoop Kshirsagar. "Food preservation." International Journal of Advance Research in Multidisciplinary 2, no. 2 (2024): 260–63. https://doi.org/10.5281/zenodo.12497918.

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Food preservation is the practice of extending the shelf life and maintaining the quality of food by inhibiting microbial growth and delaying natural enzymatic and chemical reactions. Various techniques such as heat treatment, refrigeration, and the use of preservatives like organic acids are employed to achieve this. These methods not only prevent spoilage but also ensure that nutritional content, flavor, and texture are preserved. With increasing consumer demand for minimally processed and preservative-free foods, modern food preservation focuses on innovative approaches that enhance safety

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Bi, Shijie, Na Li, Gao Gong, Peng Gao, Jinfang Zhu, and Batuer Abulikemu. "Elucidating Volatile Flavor Profiles and Metabolic Pathways in Northern Pike (Esox lucius) During Superchilled Storage: A Combined UPLC-Q-TOF/MS and GC-MS Approach." Foods 14, no. 15 (2025): 2556. https://doi.org/10.3390/foods14152556.

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Temperature is the most critical factor in fish preservation. Superchilled storage represents a novel technology that effectively retards quality deterioration in aquatic products. This study investigated the flavor variation patterns and deterioration mechanisms in 16 northern pike (Esox lucius) samples during superchilled storage (−3 °C) based on analysis using gas chromatography-ion mobility spectrometry (GC-IMS) and ultra-performance liquid chromatography–quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS). The results indicate that GC-MS analysis identified 25 key volatile flavor

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Lin, Ya Hui, Ke Gang Wu, Xiang Hua Chai, and Shao Shu Zhong. "The Application of Complex Spice Essential Oils on the Preservation of Pasteuriged Minced Ham Sausage." Advanced Materials Research 317-319 (August 2011): 258–63. http://dx.doi.org/10.4028/www.scientific.net/amr.317-319.258.

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In order to investigate complex spice essential oils used in pasteuriged minced ham sausage (PMHS) as a novel food preservative, the studies were done as followed: firstly, we selected the optimal boil treatment to minimize SEO concentration and get the desired effect. Then, the research was done to investigate the maximum acceptable concentration of SEO used in PMHS, followed by the experiments to choose the suitable solvent from its impact on antibacterial activities and flavor on PMHS. The comparison of the antimicrobial efficacy of SEO with potassium sorbate and nisin was also studied. The

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Li, Hongshen, Xinglin Han, Hongrui Liu, Jianqin Hao, Wei Jiang, and Shizhong Li. "Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu." Foods 10, no. 7 (2021): 1477. http://dx.doi.org/10.3390/foods10071477.

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The technology for producing bioethanol from sweet sorghum stalks by solid-state fermentation has developed rapidly in recent years, and has many similarities with traditional Chinese liquor production. However, the product from sweet sorghum stalks was lacking in volatile flavors, and the level of harmful contents were uncertain, therefore it could not be sold as liquor. In this study, the protein, fat, and tannin in the clusters and leaves of sweet sorghum were utilized to increase the content of flavor compounds in the ethanol product through the anaerobic fermentation of Saccharomyces cere

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Guo, Yuxi, Xuefeng Chen, Pin Gong, et al. "Advances in Postharvest Storage and Preservation Strategies for Pleurotus eryngii." Foods 12, no. 5 (2023): 1046. http://dx.doi.org/10.3390/foods12051046.

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The king oyster mushroom (Pleurotus eryngii) is a delicious edible mushroom that is highly prized for its unique flavor and excellent medicinal properties. Its enzymes, phenolic compounds and reactive oxygen species are the keys to its browning and aging and result in its loss of nutrition and flavor. However, there is a lack of reviews on the preservation of Pl. eryngii to summarize and compare different storage and preservation methods. This paper reviews postharvest preservation techniques, including physical and chemical methods, to better understand the mechanisms of browning and the stor

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Tantai, Sunxiao, Jiayi Xu, Wenya Ma, Xiaofang Liu, Li Li, and Yifen Wang. "Melatonin/P34HB Films for Active Packaging: Optimizing Flavor Preservation and Quality of Honey Peaches During Storage." Foods 14, no. 5 (2025): 869. https://doi.org/10.3390/foods14050869.

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To address unpredictable flavor changes in postharvest peaches during storage, this study investigated the use of bioactive packaging with melatonin-infused P34HB films. Films with melatonin concentrations of 0%, 1%, 3%, and 5% were prepared using the extrusion casting method and applied to peach storage at room temperature. Comprehensive film properties were characterized, showing that melatonin minimally impacted the films’ mechanical properties, including gas and water vapor permeability, but significantly increased film haze. Using GC-IMS, 30 organic compounds affecting peach flavor were e

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Garcia-Oliveira, Paula, Cecilia Jimenez-Lopez, Catarina Lourenço-Lopes, et al. "Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life." Antioxidants 10, no. 3 (2021): 368. http://dx.doi.org/10.3390/antiox10030368.

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Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also i

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Fukamachi, Masaomi, Toshiro Matsui, Mitsuya Shimoda, and Yutaka Osajima. "Crosslinking Treatment of EVA Film To Improve Flavor Preservation." Journal of Agricultural and Food Chemistry 42, no. 9 (1994): 1989–92. http://dx.doi.org/10.1021/jf00045a029.

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Qin, Qiaoping, Lili Wang, Qiankun Wang, et al. "Postharvest Flavor Quality Changes and Preservation Strategies for Peach Fruits: A Comprehensive Review." Plants 14, no. 9 (2025): 1310. https://doi.org/10.3390/plants14091310.

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Peach (Prunus persica (L.) Batsch) is valued for its flavor, nutrition, and economic importance, yet as a climacteric fruit, it undergoes rapid postharvest senescence due to respiratory surges and ethylene production, leading to flavor loss and reduced marketability. Recent advances in postharvest physiology, including ethylene regulation, metabolic analysis, and advanced packaging, have improved preservation. Compared with traditional methods, emerging technologies, such as nanotechnology-based coatings and intelligent packaging systems, offer environmentally friendly and highly effective sol

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Wu, Heng Yuan, Jian Xiong, and Jun Ye. "Effect of Novel Preservative Solutions for Fresh-Cut Apple by Coating." Applied Mechanics and Materials 644-650 (September 2014): 5300–5303. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5300.

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Preservative effect of novel preservation solutions for fresh-cut apple by edible coating was evaluated by a double-blind test at room temperature. The results showed that The preservative solutions, No1, No3, No4 and No5 had as excellent preventing browning effect as 1% NaCl solution. High concentrations of the preservative solutions could prevent browning effect, but would bring negative taste to the apple samples. 12.5% of No.3 was an optimal balance concentration of the preservative solution between anti-browning ability and taste-keeping ability, that is, it not only prevented the fresh-c

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PETRUȚ, Georgiana, Sevastița MUSTE, Crina MUREȘAN, et al. "FLAVOUR COMPOUNDS OF LAVANDULA ANGUSTIFOLIA L. TO USE IN FOOD PRESERVATION." Hop and Medicinal Plants 25, no. 1-2 (2017): 38–46. https://doi.org/10.15835/hpm.v25i1-2.12877.

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Extending the life of food is of commercial and economic importance. Combining nutritious foods with flavorful spices and herbs is a time honored tradition and a beautiful picture of God's design for the Abundant Life. As one of the most gentle oils, lavender essential oil is a great oil to start with as you learn to cook with essential oils. Its flavor is delicate and floral, excellent for a variety of culinary options. The best extracts, in terms of amount of isolated compounds, flavor quality and stability were those obtained with supercritical CO2 extraction. Extending this cause to cookin

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Aguirre-Garcia, Yulma Lizbeth, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, et al. "Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food." Fermentation 10, no. 3 (2024): 168. http://dx.doi.org/10.3390/fermentation10030168.

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Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because

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Zhang, Jiayan, Xuefen Bian, Yansheng Zhao, et al. "Research Progress on Flavor Differences and the Formation Mechanism of Traditional Chinese Cereal Vinegar." Foods 14, no. 13 (2025): 2263. https://doi.org/10.3390/foods14132263.

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Cereal vinegar represents a significant traditional vinegar in China. This paper conducts an in-depth exploration, drawing on literature and research, into the raw materials, brewing processes, and flavor profiles of cereal vinegars, including wheat vinegar, sorghum vinegar, and rice vinegar. The research on key flavor compounds focused on organic acids, amino acids, and volatile flavor compounds. This paper revealed their types, variations in content, and specific contributions to the flavor profiles. Different types of vinegar exhibit characteristic volatile flavor compounds. The effects of

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Mishra, Achyut, and Ganga Prasad Kharel. "Preservation and Quality Evaluation of Sisnu (Urtica plaviflora) by Making Gundruk like Fermented Product." Journal of Food Science and Technology Nepal 6 (June 29, 2013): 114–17. http://dx.doi.org/10.3126/jfstn.v6i0.8272.

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Sisnu (nettle buds) of variety Urtica plaviflora, an under explored herb of Himalayan region, was preserved by fermentation followed by drying process and quality was evaluated. Chemical analyses of fresh Sisnu was found to be 84.4% moisture, 3.64g crude protein, 4.15g ash, 1.66g fiber, 0.52g fat, 64.10mg potassium, 23.65mg calcium, 17.17mg Sodium and 32.12mg iron per 100g samples on dry basis. The protein and potassium contents were found approximately six times higher than other leafy vegetables. In fermented product, ash, calcium and potassium contents were decreased significantly (p<0.0

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Zahra, Naseem. "A comprehensive review of spices: Use of prevalent preservative techniques and bio-preservatives for enhancing shelf life of spices." Nutrition and Food Processing 07, no. 15 (2024): 01–10. https://doi.org/10.31579/2637-8914/277.

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Spices, renowned for flavor enhancement, also act as natural preservatives, prompting exploration into non-thermal preservation methods due to drawbacks of traditional techniques. Antimicrobial properties of herbs and spices, like cloves and black pepper, contribute to food preservation and offer health benefits. Traditional preservation methods like thermal treatment, drying, canning, freezing, and salt-based techniques are employed for preservation of spices. Bio-preservation techniques, including natural antimicrobials, fermentation, probiotics, and competitive exclusion, enhance spice safe

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Kale, Dr. Rashmi. "Traditional Spices: Uncovering the Secrets of Ancient Diets." International Journal of Advance and Applied Research 5, no. 23 (2024): 245–48. https://doi.org/10.5281/zenodo.13622395.

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Abstract:Traditional spices have long been integral to human diets, extending beyond mere flavor enhancement to play significant roles in medicine, preservation, and cultural practices. This study explores the multifaceted uses of traditional spices in ancient diets, focusing on their culinary, medicinal, preservative, economic, and cultural importance. By examining historical and contemporary sources, the research highlights how spices like turmeric, cinnamon, and others were valued not only for their taste but also for their health benefits, preservation properties, and economic impact.The r

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17

OMG, Abu. "Effects of Some Processing Methods on Organoleptic Properties and Proximate Composition of Sarotherodon melanotheron." International Journal of Oceanography & Aquaculture 7, no. 3 (2023): 1–5. http://dx.doi.org/10.23880/ijoac-16000263.

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The effects of different preservation methods (oven dried, fried and smoked) on the nutritional composition and organoleptic properties in black jaw tilapia, Sarotherodon melanotheron were carried out. All processing methods revealed significant difference (p<0.05) in the various nutritional composition. Among the methods of preservation, smoked fish had the highest protein (64.66%), closely followed by dried fish. Comparative assessment on organoleptic qualities of oven dried, smoked and fried fish indicates that fried fish were preferred to the oven dried and smoked fish in terms of colou

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18

Luo, Zhenyu, Guijing Li, Yanlin Du, Junjie Yi, Xiaosong Hu, and Yongli Jiang. "Enhancing Fresh-Cut Apple Preservation: Impact of Slightly Acidic Electrolyzed Water and Chitosan–Apple Essence Microencapsulation Coating on Browning and Flavor." Foods 13, no. 10 (2024): 1585. http://dx.doi.org/10.3390/foods13101585.

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Fresh-cut apple preservation is a critical concern in the food industry due to the rapid deterioration of texture, color, and flavor. While our previous study introduced apple essence microencapsulation (AEM) to enhance flavor during storage, its impact on overall storage quality was minimal. Thus, this study explores the application of two preservation techniques, namely, slightly acidic electrolyzed water (SAEW) and chitosan–apple essence microencapsulation (CH–AEM) coating, to enhance the quality of fresh-cut apples. Our findings reveal that SAEW treatment significantly reduces the browning

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Xiao, Huibao, Jun Liao, Yongshi Chen та ін. "Effects of Konjac Glucomannan/ε-polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets". Foods 12, № 3 (2023): 517. http://dx.doi.org/10.3390/foods12030517.

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Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-ε-PL, and KGM-ε-PL-FA) and untreated sea bass were stored at 4 °C for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time incre

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20

Matsui, Toshiro, and Yutaka Osajima. "Evaluation and Design of Food Packaging Films to Improve Flavor Preservation." Journal of the agricultural chemical society of Japan 68, no. 9 (1994): 1321–24. http://dx.doi.org/10.1271/nogeikagaku1924.68.1321.

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Martins, Ramilo Nogueira, Ben-Hur Mattiuz, Leandra Oliveira Santos, Cristiane Maria Ascari Morgado, and Claudia Fabrino Machado Mattiuz. "Preservation of minimally processed 'aurora-1' peaches using additives." Revista Brasileira de Fruticultura 33, no. 4 (2011): 1229–39. http://dx.doi.org/10.1590/s0100-29452011000400023.

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'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments

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22

Tenginakai, Mr Hemant Kumar, and Dr Aamarpali Roy. "FOOD PRESERVATION AND CHEMISTRY: FASCINATING FACTS." IDC International Journal 10, no. 4 (2023): 81–84. https://doi.org/10.47211/idcij.2023.v10i04.017.

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Food preservation techniques have evolved over time, with chemistry playing a crucial role in enhancing food shelf life and safety. Understanding the chemical processes involved in food preservation methods such as canning, pickling, dehydration, and fermentation is essential for maintaining food quality. Chemistry helps in inhibiting microbial growth, enzymatic reactions, and oxidation, thus preserving the nutritional value and flavor of foods. This abstract delves into the intersection of food preservation and chemistry, highlighting the significance of chemical principles in ensuring food l

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Natrella, Giuseppe, Graziana Difonzo, Maria Calasso, Giuseppe Costantino, Francesco Caponio, and Michele Faccia. "Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives." Foods 9, no. 10 (2020): 1446. http://dx.doi.org/10.3390/foods9101446.

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Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma. Finding connections between chemical and sensory analyses is a useful way to better understand the arising of off-flavors. A study was conducted on stracciatella; a traditional Italian cream cheese that is emerging on international markets. Samples were prepared by adding two different preservatives (alone or combined): sorbic acid and an olive leaf extract. Their influence on flavor preservation during refrigerated storage was invest

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Showkat, Warda Nazneen, Naeem Khan, Nargis Jamila, et al. "Volatile Flavor Compounds of Gamma Irradiated Cucumis sativus L. (Cucumber) Seeds by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry Analysis." Sains Malaysiana 53, no. 11 (2024): 3695–708. http://dx.doi.org/10.17576/jsm-2024-5311-13.

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Food irradiation is a technique applied to increase food safety and prolongs shelf life. Irradiation with gamma rays is one of the sterilization and preservation methods used in the food industry. The current study was aimed at analyzing the volatile flavor compounds of Cucumis sativus L. seeds and to assess the impact of gamma irradiation on these flavor compounds. The Cucumis sativus (cucumber) seeds were gamma irradiated with 1, 5, 10, and 20 kGy doses and analyzed for flavor profile compounds. Simultaneous distillation extraction (SDE) and gas chromatography mass spectrometry (GC-MS) techn

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Sah, Sagnik, Shyarshree Putatunda, Rajib Majumder, and Arpita Das. "Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products." Functional Foods in Health and Disease 14, no. 11 (2024): 871–82. http://dx.doi.org/10.31989/ffhd.v14i11.1503.

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Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety. LAB naturally exists in cereals and plays a significant role in fermentation converting sugars into lactic acid and lowering the pH levels to create a distinctive sour taste and aroma. This process increases nutritional value and produces compounds like ethanol, acetic acid, and carbon dioxide, contributing to texture and appearance. LAB fermentation breaks down complex carbohydrates and proteins, improving digestibility and nutrient absorption. Common LAB-f

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Rodov, Victor, Ron Porat, Amit Sabag, Bettina Kochanek, and Haya Friedman. "Microperforated Compostable Packaging Extends Shelf Life of Ethylene-Treated Banana Fruit." Foods 11, no. 8 (2022): 1086. http://dx.doi.org/10.3390/foods11081086.

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Plastic packaging preserves the quality of ethylene-treated bananas by generating a beneficial modified atmosphere (MA). However, petroleum-based plastics cause environmental pollution, due to their slow decomposition. Biodegradable packaging may help resolve this controversy, provided it shows adequate preservation efficacy. In this study, we tested the compostable biodegradable polyester packaging of ethylene-treated bananas in comparison with commercially available petroleum-based plastic alternatives. When compostable packaging was used in a non-perforated form, it caused hypoxic fermentat

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Hu, Sijie, Feng Xiao, Ming Du, et al. "The freeze-thaw stability of flavor high internal phase emulsion and its application to flavor preservation and 3D printing." Food Chemistry: X 19 (October 2023): 100759. http://dx.doi.org/10.1016/j.fochx.2023.100759.

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Xing, Ruoyu, Yuqing Wang, Jiawei Dai, et al. "Volatile flavor characterization of raw coconut milk and the impact of sterilization: A comparative analysis for coconut flavor preservation." Food Chemistry 490 (October 2025): 145123. https://doi.org/10.1016/j.foodchem.2025.145123.

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Shi, Qihan, Ying Xiao, Yiming Zhou, et al. "Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics." Foods 14, no. 7 (2025): 1106. https://doi.org/10.3390/foods14071106.

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Traditional tomato-braised beef brisket with potatoes is celebrated for its rich, complex flavors and culinary appeal but requires lengthy preparation. Pre-packaged versions of the dish rely on thermal sterilization for safety; however, high-temperature processing accelerates protein and lipid oxidation, thereby compromising its sensory quality. As the demand for ready-to-eat meals grows, the food industry faces the challenge of ensuring microbial safety while preserving flavor integrity. In this study, low-temperature plasma sterilization (LTPS) (160 KV, 450 s) was evaluated as a non-thermal

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Li, Haoxin, Renrun Tang, Wan Aida Wan Mustapha, et al. "Application of Gelatin Composite Coating in Pork Quality Preservation during Storage and Mechanism of Gelatin Composite Coating on Pork Flavor." Gels 8, no. 1 (2021): 21. http://dx.doi.org/10.3390/gels8010021.

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Gelatin coating is an effective way to prolong the shelf life of meat products. Aiming at solving the problem of flavor deterioration during the storage of pork at room temperature, pork coating technology was developed to preserve the pork at 25 °C, and the comprehensive sensory analysis of vision, touch, smell, and taste was used to study the effect of coating on preservation of pork flavor. Herein, uncoated (control) and coated pork samples (including gelatin coating and gelatin coating incorporated with ginger essential oil) were analyzed to investigate the integrity of pork periodically d

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Xiao, Hong, Tingyu Feng, Hongying Liu, Yong Xue, and Changhu Xue. "Effects of Irradiation Combined with Partial Freezing Treatment on Texture, Flavor Compounds, and Storage Quality of Fermented Stinky Sea Bass." Foods 14, no. 6 (2025): 1035. https://doi.org/10.3390/foods14061035.

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The preservation of fermented stinky sea bass (FSSB) has always been a major challenge. In this study, four preservation methods, including partial freezing (PF), freezing (F), irradiation + partial freezing (IPF), and irradiation + freezing (IF), were employed, and their effects on the storage quality of vacuum-packed fermented stinky sea bass were investigated. The results revealed that histamines and coliforms were not detected in any of the four preservation methods. Meanwhile, the TVB-N, peroxide value, pH, and cooking loss showed an increasing trend, while the hardness, springiness, and

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Oduro-Yeboah, Charlotte. "The Role of Traditional Food Processing Technologies in Preservation of Foods: The Ghanaian Experience." African Journal of Food, Agriculture, Nutrition and Development 16, no. 2 (2016): 1–3. http://dx.doi.org/10.18697/ajfand.74.cy037.

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Traditional foods forms an important chapter in the diet of Ghanaians because its distinctive aroma, flavor and taste. Traditional technologies of food processing and preservation date back thousands of years and unlike the electronics and other modern high technology industries, they long preceded any scientific understanding of their inherent nature and consequences.

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Zulkarnain, Mirza Rizqi, Glorya Pricillia, and Yasmina Okinurshabani. "STUDY OF FOOD ADDITIVES COMPOSITION IN COMMERCIALLY PROCESSED BEEF PRODUCTS." Jurnal Teknologi dan Industri Pangan 32, no. 1 (2021): 72–82. http://dx.doi.org/10.6066/jtip.2021.32.1.72.

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Beef is one of the favorite red meats containing various essential nutrients. In the processed beef products, food additives are used for multiple purposes including preservation, moisture and texture re-tention, improvement of flavor and stability of color. The purpose of this study is to identify the food additives composition of halal and local-based commercially processed beef products based on the label of the products and the Indonesian regulations. There were 40 various commercially processed beef pro-ducts assessed in this study. The food additives that were observed were flavor enhanc

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Islam, MZ, MTH Khan, MM Hoque, and MM Rahman. "Studies on the Processing and Preservation of Dragon Fruit (Hylocereus undatus) Jelly." Agriculturists 10, no. 2 (2012): 29–35. http://dx.doi.org/10.3329/agric.v10i2.13139.

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The aim of the study was to analyze the proximate composition of Dragon fruit (Hylocereus undatus) and to develop dragon fruit jelly to assess its prospect in marketability. The proximate analysis showed moisture 87.90±0.03%, ash 87.90±0.03%, reducing sugar 4.50±0.04%, non-reducing sugar 3.50±0.01%, total sugar 8.00±0.01%, total soluble solid 11±0.13%, pH 4.20±0.02%, acidity 0.45±0.01% and vitamin-C 9.90±0.04%. Then the dragon fruit jelly was prepared with standard formulation (0.05%, 0.1% and 1.5% of pectin) was analyzed for its nutritional composition with standard method. The three samples

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Cao, Yuping, Li Wu, Qing Xia, Kexin Yi, and Yibin Li. "Novel Post-Harvest Preservation Techniques for Edible Fungi: A Review." Foods 13, no. 10 (2024): 1554. http://dx.doi.org/10.3390/foods13101554.

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Edible fungi are well known for their rich nutrition and unique flavor. However, their post-harvest shelf-life is relatively short, and effective post-harvest preservation techniques are crucial for maintaining their quality. In recent years, many new technologies have been used for the preservation of edible fungi. These technologies include cold plasma treatment, electrostatic field treatment, active packaging, edible coatings, antimicrobial photodynamic therapy, and genetic editing, among others. This paper reviews the new methods for post-harvest preservation of mainstream edible fungi. By

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Yang, Rui, Langhan Zhao, Wei Wang, et al. "Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis." Foods 14, no. 12 (2025): 2084. https://doi.org/10.3390/foods14122084.

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This study systematically investigated the impacts of four concentration methods—vacuum freezing concentration (VFC), microwave vacuum concentration (MVC), atmospheric thermal concentration (ATC), and vacuum thermal concentration (VTC)—on the quality and volatile compounds of prune jam. Advanced analytical techniques, including electronic tongue, electronic nose, gas chromatography–ion mobility spectrometry (GC-IMS), and multivariate statistical methods (principal component analysis, partial least squares discriminant analysis), were employed to evaluate physicochemical properties and flavor p

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Mahmoud, R. A., and M. S. Al-Khshali. "EFFECT OF FREEZING PRESERVATION PERIOD ON SOME SENSORY CHARACTERISTICS OF THREE IRAQI LOCAL FISH SPECIES." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 53, no. 4 (2022): 767–73. http://dx.doi.org/10.36103/ijas.v53i4.1587.

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The current study was conducted to determine the ideal period for freezing of three fish species of in the Iraqi local markets which are common carp Cyprinus carpio ,catfish Silurus triostegus and mullet Planiliza abu through sensory evaluation and the effect of freezing time on the flavor, juiciness and general acceptability of fish .A total of20 samples, were taken for each species of fresh local fish and were frozen at 18°C for different freezing periods : 1 day (T2), 15 days (T3), 30 days (T4) and 45 days (T5) , in addition to the fresh treatment T1 that has not been subjected to freezing.

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Xolmurodova, Syuzanna Ismoil qizi. "The Importance of Lipids in Food Production." JOURNAL OF UNIVERSAL SCIENCE RESEARCH 1, no. 7 (2023): 20–24. https://doi.org/10.5281/zenodo.8117590.

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This article discusses the importance of lipids in food production and highlights their role in enhancing flavor, texture, and nutritional value. It emphasizes the significance of lipids in heat transfer, cooking medium, and food preservation. The article also explores the impact of lipids on satiety and nutrient absorption. Overall, it provides a comprehensive overview of the various functions of lipids in food production.

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Arya, Richa, Mary E. Camire, Denise I. Skonberg, and Jennifer J. Perry. "Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp)." Phycology 4, no. 2 (2024): 330–39. http://dx.doi.org/10.3390/phycology4020017.

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Brining and dry salting are traditional preservation techniques used to extend the shelf life of foods including seaweeds. In this study, brining (40% NaCl solution weight/volume) and dry salting (30% weight/weight) processes were applied to fresh kelp to achieve a target water activity of less than 0.77, and the effect of salting treatment on consumer acceptance was assessed. The processed samples were stored at 4 °C for 2 weeks until the sensory analysis. Processed kelp samples were used as the primary ingredient in a salad with shredded carrots and sesame dressing. Three salad samples (sala

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Ordoudi, Stella A., Maria Papapostolou, Nikolaos Nenadis, Fani Th Mantzouridou, and Maria Z. Tsimidou. "Bay Laurel (Laurus nobilis L.) Essential Oil as a Food Preservative Source: Chemistry, Quality Control, Activity Assessment, and Applications to Olive Industry Products." Foods 11, no. 5 (2022): 752. http://dx.doi.org/10.3390/foods11050752.

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Essential oils (EOs) find application as flavoring agents in the food industry and are also desirable ingredients as they possess preservative properties. The Mediterranean diet involves the use of a lot of herbs and spices and their products (infusions, EOs) as condiments and for the preservation of foods. Application of EOs has the advantage of homogeneous dispersion in comparison with dry leaf use in small pieces or powder. Among them, Laurus nobilis (bay laurel) L. EO is an interesting source of volatiles, such as 1,8-cineole and eugenol, which are known for their preservative properties.

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Wang, Huan, Zhongke Sun, Yanli Qi, Yuansen Hu, Zifu Ni, and Chengwei Li. "Update application of enzyme in food processing, preservation, and detection." Food Bioengineering 3, no. 3 (2024): 380–94. http://dx.doi.org/10.1002/fbe2.12105.

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AbstractEnzymes play a crucial role in enhancing food processing techniques and improving flavor quality. They are also used for prolonging the storage period and rapid detection of foodborne diseases, essential for ensuring food quality and safety. With the rapid development of the food industry, the application prospects of enzymes have become increasingly prominent. In this review, the applications of enzymes in food processing, preservation, and detection were expounded in detail, and further attention is paid to the processing points and application effects of enzymes in all aspects of fo

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Pancaningtyas, Sulistyani. "The evaluation of java fine flavor cocoa propagation through somatic embryogenesis technique for germplasm preservation." E3S Web of Conferences 306 (2021): 01056. http://dx.doi.org/10.1051/e3sconf/202130601056.

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Somatic embryogenesis is one of the newest technology that applied for the mass production of cocoa. This research aims to evaluate the regeneration rate of somatic embryos through somatic embryogenesis propagation techniques on java fine flavor cocoa. Cultivars in this study are ICCRI 01, ICCRI 02, DR 1, DR 2, DRC 16, DR 38, PNT 16, and PNT 30. Observations include parameters to determine the percentage of primary callus and embryogenic callus formation and the number of somatic embryos produced. Based on data, the ability of callus to produce primary embryos is highly dependent on plant cult

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Aldhalemi, Ammar Abdulhasan, Murtadha Abdulhasan Aldhalemi, Sadiq Jaafir Aziz Alneamah, Maeeda Mohammed Jawad Almaghanichy, and Ghadeer Sabah Bustani. "Mentha Leaf Extracts and Oils: A Novel Approach to Enhance the Flavor and Shelf Life of Soft Cheese." Iranian Journal of Veterinary Medicine 19, no. 01 (2025): 105–20. https://doi.org/10.32598/ijvm.19.1.1005587.

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Background: The culinary world is dynamic, in which flavors, textures, and preservation techniques are vital to creating pleasing and sustainable food offerings. However, food spoilage is a complex issue resulting from various factors across the food production chain. Mint, a plant known for its aromatic leaves and diverse applications, contains volatile oils and bioactive compounds with potential benefits in food preservation and enhancement. Objectives: This study explores the potential of Mentha leaf extracts and oils to enhance the flavor and extend the shelf life of soft cheese. Methods:

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Hafiz, MMH, MM Hossain, and MR Karim. "Physico-microbial investigation of mango (cv. Amrapali) under non-chemical preservation." Progressive Agriculture 29, no. 3 (2018): 221–32. http://dx.doi.org/10.3329/pa.v29i3.40007.

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Enormous postharvest losses occur in mango at different points of postharvest storage in Bangladesh. Various detrimental chemicals are used in most cases to prevent the postharvest loss. Thus, non-chemical storage strategy has become a crying need to prevent the use of hazardous chemicals. So, this experiment was carried out on mango cv. Amrapalihaving five non-chemical postharvest treatments viz., Control, Perforated polyethylene bag, Unperforated polyethylene bag, Chitosan coating & Edible oil (soybean) coating under two storage conditions viz., Ambient condition & Refrigerated condi

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Qi, Ning Li, Tao Li, Hui Ling Zhou, and Chun Liang Yang. "Survey of Sulfur Dioxide Residues in Litchi Preservation Process in Hainan Province." Applied Mechanics and Materials 713-715 (January 2015): 2920–23. http://dx.doi.org/10.4028/www.scientific.net/amm.713-715.2920.

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Lychee (LYchee chinensis) is a tropical, subtropical climate zone of special fruit, the“southern good fruit” ,China is the world’ largest producer of litchi, commercial long history of cultivation. Is also one of the most competitive on the international fruit market fruit present. Litchi fruit flavor is unique, colorful, nutrient-rich, loved by the people. But its fruit ripening is in the hot season, due to post-harvest browning (loss of red) and fruit rot rapid deterioration leaving the fruit, post harvest life at room temperature is less than three days, this short postharvest life strictly

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Trần Tấn Nhật. "The role of physical chemistry in food and beverage." International Journal of Science and Research Archive 13, no. 1 (2024): 2959–68. http://dx.doi.org/10.30574/ijsra.2024.13.1.1962.

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Physical chemistry is a fundamental science that underpins many critical processes in food and beverage production. This paper explores the influence of physico-chemical properties on basic reactions such as crystallization, enzyme kinetics in fermentation, and the Maillard reaction, all of which play a significant role in determining the flavor, texture, stability, and quality of food products. By examining the effects of factors like temperature, pH, solute concentration, and the presence of additives, we demonstrate physical chemistry principles guide the manipulation of these processes to

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Wang, Mengyu, Zhengyi Zhang, Xinyu Liu, Zhixuan Liu, and Ruirui Liu. "Biosynthesis of Edible Terpenoids: Hosts and Applications." Foods 14, no. 4 (2025): 673. https://doi.org/10.3390/foods14040673.

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Microbial foods include microbial biomass, naturally fermented foods, and heterologously synthesized food ingredients derived from microbial fermentation. Terpenoids, using isoprene as the basic structure, possess various skeletons and functional groups. They exhibit diverse physicochemical properties and physiological activities, such as unique flavor, anti-bacterial, anti-oxidant, anti-cancer, and hypolipemic, making them extensively used in the food industry, such as flavor, fragrance, preservatives, dietary supplements, and medicinal health food. Compared to traditional strategies like dir

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Yuyama, Kaoru, J. P. L. Aguiar, B. G. P. Araújo, and E. C. S. Coelho. "Assessment and Physico-Chemical Characterization of Fruits from Different Tucuma Palm Tree Accesses for Keeping Their Preservation in Central Amazonia." Journal of Agricultural Science 8, no. 3 (2016): 88. http://dx.doi.org/10.5539/jas.v8n3p88.

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<p>The Fruit from the Amazonian tucuma tree (<em>Astrocaryum aculeatum</em> Meyer) is almost entirely randomly extracted and thus, it holds a wide genetic variability, which diminishes its evenness besides several characteristics like pleasant flavor and thick pulp so appreciated when it comes to be consumed by humans. This fact is associated to the reproductive system, since it is a cross-pollinating plant. The present work assessed nine tucuma fruit accesses in Manaus, BR-174, Rio Preto da Eva and Vila do Equador, Rorainópolis Township, following the producers’ fruit prefer

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HAU, LUNG-BIN, MING-HSIN LIEW, and LEA-TE YEH. "Preservation of Grass Prawns by Ionizing Radiation." Journal of Food Protection 55, no. 3 (1992): 198–202. http://dx.doi.org/10.4315/0362-028x-55.3.198.

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The purpose of this study was to evaluate the feasibility of preserving grass prawns (Penaeus monodon) by ionizing radiation. Frozen prawns were irradiated with different doses at −10 ± 2°C. The threshold dose for detecting irradiation flavor was 4.5 kGy. The D10 values for Vibrio cholera, Staphylococcus aureus, Escherichia coli, and Salmonella enteritidis were 0.11, 0.29, 0.39, and 0.48 kGy, respectively. Irradiation with doses of 2.5, 5.0, and 7.5 kGy reduced the total bacterial counts from 105 CFU/g to 4.0 × 103, 1.6 × 103, and 3.2 × 102 CFU/g, respectively. The bacterial counts of the irra

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Dong, Wenjuan, Xiaohan Wang, Miaolian Xiang, Jinyin Chen, Jiaoke Zeng, and Ming Chen. "Effects of Luteolin Treatment on Postharvest Quality and Antioxidant Capacity of Nanfeng Tangerines." Foods 14, no. 1 (2024): 68. https://doi.org/10.3390/foods14010068.

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Postharvest quality deterioration is a major factor affecting the economic value and marketing of Nanfeng tangerines. The objective of this study was to explore the effects of luteolin treatment on the postharvest quality and antioxidant capacity of Nanfeng tangerines. We applied 1 g/L and 3 g/L luteolin to fruit after harvest and evaluated the decay rate, postharvest quality, and antioxidant capacity during a 60-day storage period at room temperature. The results indicated that, compared to untreated fruit, Nanfeng tangerines treated with 3 g/L luteolin exhibited enhanced appearance and flavo

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