Effects of cold atmospheric plasma on patulin degradation, polyphenol oxidase inactivation and other physicochemical properties of fresh-cut apple slices during storage.

Mycotoxin elimination is one of the significant concerns in the food industry. Cold atmospheric plasma (CAP) is a novel non-thermal method with high potential in this regard. This study aimed to evaluate the dielectric-barrier discharge (DBD) cold plasma effect on fresh-cut apple slices contaminated with patulin.

Improvement of the oxidative stability of instant fried noodles using free and microencapsulated borage () and black hollyhock ( var ) extracts.

This study investigated the oxidative stability of instant fried noodles by applying free and microencapsulated black hollyhock extracts (BHE) and borage extracts (BE) (BE, BHE, ME-BE and ME-BHE). At first, the BE and BHE were encapsulated with whey protein and maltodextrin at a 90:10 ratio through a spray dryer. After evaluating particle characteristics (including anthocyanin content, zeta potential, polydispersity index (PDI), particle size, and morphology), they were added to the noodle formulation (wheat flour 78.

Effects of pH, stirring rate, reaction time and sequential ultrafiltration of whey protein solution on recovery and purification of glycomacropeptides.

This study was designed to show the changes in glycolmacropeptides (GMPs) of whey protein solution (WPS) due to different pretreatments before and after ultrafiltration (UF). The combined form of two variants (A&B) of GMPs is a helpful compound for nutritional management of phenylketonuria and ulcerative-colitis diseases and has low content of phenylalanine (Phe). WPS with 10% concentration was prepared, acidified (adjusted to pH = 3.

Effects of power ultrasound treatment on the shelf life of button mushrooms: Digital image processing and microbial counting can reveal the effects.

Edible button mushroom () is the most common commercial-grade mushroom in the world. The shelf life of button mushrooms is limited to a range between two and four days because of enzymatic browning at medium ambient temperature if it is minimally processed. This study aimed to investigate the effects of power ultrasonics and its interaction with several treatments including HO and O on increasing the storage quality of edible button mushroom by controlling enzymatic browning.

The effect of laser on the efficiency of membrane clarification of pomegranate juice.

In this study, a laser node with power 1 W and wavelength 532 nm was used to reduce the membrane fouling and evaluate its effect on the efficiency of membrane clarification of pomegranate juice. The results showed that the permeate flux increased in the presence of the laser due to the decrease in total resistance. Also, application of the laser in the pressurized process of 0.

Effect of frozen storage on the anthocyanins and phenolic components of pomegranate juice.

Pomegranate juice's valuable nutritional components may be reduced during its processing or storage. This work examined the effect of frozen storage at -25 °C on some chemical characteristics of pomegranate juice. Total anthocyanin content of pomegranate juice, which was measured using the pH differential method, decreased by 11% after 20 days of frozen storage.

Effect of processing parameters on fouling resistances during microfiltration of red plum and watermelon juices: a comparative study.

This study evaluated the total (R t ), reversible (R rev ), irreversible (R irr ), and cake (R c ) resistances during microfiltration of watermelon juice (as a juice with colloid particles) and red plum juice (as a juice without colloid particles). Results showed that the total resistance decreased by about 45% when the feed velocity was increased during clarification of red plum juice due to change in cake resistance. Also, increasing the feed temperature from 20 to 30°C decreased the total fouling resistance by about 9% due to decreases in the irreversible and reversible fouling resistances.