scholarly journals High pressure and thermal processing on the quality of zucchini slices

2020 ◽  
Author(s):  
Maria Paciulli ◽  
Tommaso Ganino ◽  
Ilce Gabriela Medina Meza ◽  
Massimiliano Rinaldi ◽  
Margherita Rodolfi ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Principal Component ◽  
Market Demand ◽  
Color Analysis ◽  
Texture Parameter ◽  
Texture Parameters ◽  
The Common ◽  
Common Nature

Abstract In response to the market demand for low processed vegetables, high-pressure treatments (400,600 MPa; 1,5 min) were applied on zucchini slices and compared to a traditional blanching treatment. Histological observations, texture and color analysis, pectinmethylesterase (PME) and antioxidant (DPPH) activities were measured and compared to untreated samples. The histological observations revealed that the longer high-pressure treatments (5 min) led to more extended cell lysis and dehydration than the shorter ones (1 min) and blanching. High-pressure treatments resulted less effective than blanching on PME inactivation, with the best results obtained at 400 MPa for 1 min. Comparable texture parameters were observed for high-pressured and blanched samples. The negative correlation found between PME activity and the texture parameter ‘distance of the first peak force’ revealed an effect of PME on the texture recovery after treatments. High pressure led to a general browning of zucchini parenchyma and to DPPH drop. The correlations found between DPPH and color suggest the common nature of the phenomena. The influence of pressure and time on the studied parameters was revealed by two-way ANOVA. Principal component analysis clustered together the four high-pressure-treated samples, being clearly divided by blanched and untreated ones.

scholarly journals Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

2019 ◽  
Vol 12 (1) ◽  
pp. 234 ◽  
Author(s):  
Joanna Trafialek ◽  
Ewa Czarniecka-Skubina ◽  
Jurgita Kulaitiené ◽  
Nijolė Vaitkevičienė
Keyword(s):  
Principal Component ◽  
Sustainable Practices ◽  
Multidimensional Evaluation ◽  
Meal Quality ◽  
Food Losses ◽  
The Common ◽  
Alternative Sources ◽  
Cross National

The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.

scholarly journals High-Pressure Processing in Food

2020 ◽  
Vol 11 (4) ◽  
pp. 11553-11561
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Thermal Methods ◽  
Food Industries ◽  
Short Period ◽  
Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

A Comparative Study on Thermal and Non-thermal Processing of Kelulut Honey

2021 ◽  
Vol 02 (01) ◽  
Author(s):  
Muhd Ikmal Mohd Jan ◽  
◽  
Noor Akhmazillah Mohd Fauzi ◽  
Keyword(s):  
High Pressure ◽  
Microwave Heating ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Selection Strategy ◽  
Heat Sensitivity ◽  
Main Concern ◽  
Nutritional Properties ◽  
Two Phases

Recent years have seen the various studies conducted on the kelulut honey based on their physicochemical and nutritional properties. The main concern in production of kelulut honey in maintaining the quality especially when it is being treated. Previous studies have shown that conventional thermal processing that comprises two phases of heating which are liquefaction and pasteurization will minimize the quality of kelulut honey in terms of its physicochemical and nutritional properties due to its heat sensitivity material criteria. In addition, the reduction in quality of honey due to the unsteady components, breakdown of vitamins and damage of enzymes when it heated at more than 60℃ in thermal processing. Hence, a systematic review is carried out to identify a suitable heat treatment for kelulut honey as compared to conventional thermal processing in treating honey. The search strategy was established in three databases (Google Scholar, PubMed and ScienceDirect) with the search keywords “(“Honey”, “Kelulut”, “stingless bee”, “Trigona”, “Melipon”, “Microwave heating”, “Double boiling”, “HPP” or “High pressure processing” and “Ultrasound”)”. The data selection strategy was showed using PRISMA guidelines. A total of 311 journal papers were referred to complete this review, however, only 10 articles were highly considered specifically on the process of kelulut honey, where microwave heating, double boiling and high pressure processing (three articles respectively). Whereas, only two articles on analysis of ultrasound were found. From this literature review, it found that HPP provide higher benefit in improving physicochemical and nutritional properties of kelulut honey although it produces a lower change in colour if compared with other treatment. It can be concluded that HPP is the most potential in increasing the quality of kelulut honey followed by double boiling, ultrasound and microwave heating.

scholarly journals EFFECT OF HIGH-PRESSURE PROCESSING (HPP) ON ANTIOXIDANT, DIASTASE ACTIVITY AND COLOUR FOR KELULUT (STINGLESS BEE) HONEY

2019 ◽  
Vol 81 (3) ◽  
Author(s):  
Muhammad Faiz Razali ◽  
Noor Akhmazillah Mohd Fauzi ◽  
Alifdalino Sulaiman ◽  
Nur Atikah A Rahman
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Stingless Bee ◽  
Minimally Processed ◽  
Browning Index ◽  
Human Eyes ◽  
Better Than

The quality of Kelulut honey is heavily affected by conventional thermal processing due to the existence of thermolabile compounds. Hence, high-pressure processing (HPP) was employed as an alternative method to minimize any quality deterioration during processing.  HPP was carried out at two different pressures (200 and 600 MPa) with two holding times (5 and 10 minutes) respectively. Thermal processing was also carried out (60 and 90 °C for 10 and 30 minutes) for comparison. After treatment, the changes in antioxidant activity, diastase activity and colour were determined. Increment of antioxidant activity by 3 % was recorded by HPP-treated (600 MPa/10 minutes) compared to thermally-treated. Diastase activity which was used as freshness indicator showed non-significant changes (p>0.05), whereas colour evaluated based on total colour different (TCD) and browning index (BI) showed decrement after HPP. Fortunately, the TCD recorded for HPP was below the range noticeable by human eyes, ranging from 1.5 to 3.0. In conclusion, HPP is better than conventional thermal processing in producing minimally-processed Kelulut honey as evident by the retention of diastase activity, antioxidant activity with increment at 600 MPa/ 10 minutes, and unnoticeable changes in colour. This hence has an implication on post-harvest processing of Kelulut honey.

scholarly journals Building an Integrative and Testable Hypothesis on How Edaphic Factors Ultimately Influence the Occurrence and Quality of Ophiocordyceps Sinensis, the Vegetable Caterpillar

2021 ◽  
Author(s):  
Xi-Ling Deng ◽  
Kong Yang ◽  
Adrien Favre
Keyword(s):  
Enzyme Activity ◽  
Structural Equation ◽  
Principal Component ◽  
Testable Hypothesis ◽  
Market Demand ◽  
Edaphic Factors ◽  
Soil Factors ◽  
Mean Values ◽  
Ophiocordyceps Sinensis

Abstract BackgroundThe yield of commercially harvested “vegetable caterpillar” Ophiocordyceps sinensis has dramatically plummeted in the last few decades, while market demand has increased. Besides controlling the obvious overexploitation of this species, understanding how edaphic factors influence this system may improve the chances of successful cultivation and thus support the conservation of O. sinensis in the wild. Our study investigates how the presence/absence and the quality of O. sinensis may be linked to a series of edaphic factors pertinent to its microhabitat, including enzyme activity, nutrients, moisture, pH and nematode population. In order to provide a preliminary hypothesis on the relationships among edaphic factors and their influence on O. sinensis, we performed a principal component analysis and structural equation modelling despite limited replication. ResultsSoil samples containing O. sinensis were more moist and contained a higher concentration of nutrients and enzyme activity than control samples collected nearby, where the species was absent. Preliminary analyses indicated that enzyme activity may be crucial and appeared to be affected by a number of other soil factors. We found that O. sinensis would occupy microhabitats with a relatively higher soil fertility and a more persistent enzyme activity, where the values of total nitrogen and catalase are especially important. Otherwise, with the exception of organic matter and enzyme activity, mean values did not suggest any other factors potentially corresponding to a better quality of O. sinensis.ConclusionsBased on these preliminary findings and a further literature review, we formulated the first integrative hypothesis (network of interactions) on how soil factors may influence each other and O. sinensis. Finally, we indicate how this hypothesis may be tested in the future, in order to increase the chances for successful cultivation and thus promote the conservation and sustainable harvesting of O. sinensis.

Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

2018 ◽  
Vol 260 ◽  
pp. 115-123 ◽  
Author(s):  
Kjersti Aaby ◽  
Ingunn Haugland Grimsbo ◽  
Maria Befring Hovda ◽  
Tone Mari Rode
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing

The effect of low-temperature thermal processing on the quality of chicken breast fillets

2020 ◽  
Vol 26 (7) ◽  
pp. 563-573 ◽  
Author(s):  
Mirosława Karpińska-Tymoszczyk ◽  
Anna Draszanowska ◽  
Marzena Danowska-Oziewicz ◽  
Lidia Kurp
Keyword(s):  
Thermal Processing ◽  
Shear Force ◽  
Sensory Quality ◽  
Heat Processing ◽  
Chicken Breast ◽  
Texture Parameters ◽  
Thermally Processed ◽  
Colour Parameters ◽  
Low Shear

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

scholarly journals Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals

2021 ◽  
Vol 4 ◽  
Author(s):  
Shireena Xhiang Mun Yong ◽  
Cher Pin Song ◽  
Wee Sim Choo
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
High Pressure Homogenization ◽  
Food Matrix ◽  
Principal Mechanism ◽  
Food Matrices ◽  
The Stability ◽  
The Impact

High-pressure homogenization (HPH) and high-pressure processing (HPP) are emerging technologies for the food industry. Both technologies employ high pressure to preserve foods. However, the principal mechanism of HPH is based on shear stress distribution in a material instead of a decrease in volume due to an increase in pressure as occurring in HPP. HPH can be used in extraction or preservation of bioactive compounds and phytochemicals. This review first describes the mechanism of HPH processing. Next, this review discusses the impact of HPH on extractability and stability of phytochemicals such as carotenoids, vitamin C, polyphenols, and anthocyanins in various food matrices. In general, the use of HPH slightly improved or maintained the extractability of the phytochemicals. Similarly, HPH slightly reduced or maintained the stability of the phytochemicals but this is dependent on the food matrix and type of phytochemical. HPH has a great potential to be used to improve the extractability and maintaining the stability of these phytochemicals or to be used together with milder thermal processing. Besides understanding the impact of HPH on the extractability and stability of phytochemicals, the impact of HPH on the nutritional quality of the food matrices needs to be thoroughly evaluated.

The concept of motivation for effective credit risk management

2020 ◽  
Vol 26 (11) ◽  
pp. 2567-2593
Author(s):  
M.V. Pomazanov
Keyword(s):  
Risk Management ◽  
Economic Modeling ◽  
Type I ◽  
Credit Risk Management ◽  
Curve Modeling ◽  
Business Functions ◽  
The Common ◽  
Lending Decisions ◽  
The One

Subject. The study addresses the improvement of risk management efficiency and the quality of lending decisions made by banks. Objectives. The aim is to present the bank management with a fair algorithm for risk management motivation on the one hand, and the credit management (business) on the other hand. Within the framework of the common goal to maximize risk-adjusted income from loans, this algorithm will provide guidelines for ‘risk management’ and ‘business’ functions on how to improve individual and overall efficiency. Methods. The study employs the discriminant analysis, type I and II errors, Lorentz curve modeling, statistical analysis, economic modeling. Results. The paper offers a mechanism for assessing the quality of risk management decisions as opposed to (or in support of) decisions of the lending business when approving transactions. The mechanism rests on the approach of stating type I and II errors and the corresponding classical metric of the Gini coefficient. On the ‘business’ side, the mechanism monitors the improvement or deterioration of the indicator of changes in losses in comparison with the market average. Conclusions. The study substantiates the stimulating ‘rules of the game’ between the ‘business’ and ‘risk management’ to improve the efficiency of the entire business, to optimize interactions within the framework of internal competition. It presents mathematical tools to calculate corresponding indicators of the efficiency of internally competing entities.

Sign in / Sign up

Export Citation Format

Share Document