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<jats:sec><jats:title>Abstract</jats:title><jats:p>To realize a quick thawing of frozen potatoes, the experimental investigation of thawing performance was conducted by using a novel vacuum sublimation–rehydration thawing (VSRT) in this study. Frozen diced potatoes (20 mm × 20 mm × 20 mm) with a total mass of 1.5 kg were selected as the thawing object. The center temperature of the frozen diced potato was raised from −18°C to 5°C to assess the beginning and end of thawing. The effects of sublimation time, heating plate temperature, and rehydration temperature on thawing time of frozen potatoes were experimentally studied. The VSRT and vacuum steam thawing (VST) were compared in terms of thawing time, hardness, and specific energy consumption. The results showed that the conditions of sublimation time of 25 min, heating plate temperature of 30°C, and rehydration temperature of 100°C could effectively shorten the thawing time of VSRT for thawing frozen potatoes. The thawing time of VSRT was only 49% of that of VST. Compared to the hardness of frozen potatoes thawed by VST, the hardness of frozen potatoes thawed by VSRT was closer to that of blanched (unfrozen) potatoes. The specific energy consumption of VSRT was lower than that of VST.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The quality of frozen potatoes is directly affected by the thawing method used. A novel vacuum sublimation–rehydration thawing was conducted in this study, which can provide a new idea for a reasonable, effective, and quick thawing method for frozen potatoes.</jats:p></jats:sec>

<jats:title>Abstract</jats:title><jats:p>In this study, bacterial cellulose nanofibers (BCNs) (0%, 1%, 2%, and 3%) were used as nanofillers to prepare gelatin‐based edible films, and their physical properties and fresh‐keeping performance were investigated. The microstructure observation showed that the BCNs were well dispersed in the gelatin‐based edible films and the surface roughness of the films increased with the increase of BCNs content. X‐ray diffraction and thermogravimetric analysis showed that the crystallinity and thermal stability of the film were significantly increased with the increase of BCNs. Fourier‐transform infrared spectroscopy analysis suggested that hydrogen bond interactions occurred between BCNs and gelatin polymers, leading to improved mechanical properties with the increase of BCNs content. Furthermore, the barrier performance was also improved with the increase of BCNs content, where gelatin‐based edible films with 2% BCNs showed the best mechanical property. Meanwhile, the gelatin‐based film‐forming solutions (FFSs) containing different BCNs were coated on the fresh‐cut apples and the corresponding fresh‐keeping performance was investigated. The results showed that the fresh‐keeping parameters of fresh‐cut apples coated with FFSs containing BCNs were better as compared with those of pure gelatin FFSs. Moreover, the fresh‐keeping parameters were improved with the increase of BCNs, especially the FFSs containing 2% BCNs that showed the best fresh‐keeping parameters. Therefore, BCNs, used as nanofillers, are an excellent enhancer to improve the fresh‐keeping performance of the gelatin‐based edible coating, showing a promising potential application in the food preservation field.</jats:p>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Chia‐derived peptides might represent a novel alternative to conventional preservatives in food. Despite the antibacterial potential of these molecules, their food application is still limited. This study aimed to evaluate chia‐derived peptides' antibacterial and antibiofilm potential in food preservation. The peptides YACLKVK, KLKKNL, KLLKKYL, and KKLLKI were synthesized, and their antibacterial activity against <jats:italic>Listeria monocytogenes</jats:italic>, <jats:italic>Staphylococcus aureus</jats:italic>, <jats:italic>Enterococcus faecalis</jats:italic>, <jats:italic>Escherichia coli</jats:italic>, and <jats:italic>Salmonella</jats:italic> Enteritidis was evaluated through microdilution tests. A bacterial killing kinetic assay determined bacterial growth over time. The ability to prevent and eradicate <jats:italic>S. aureus</jats:italic> biofilm was assessed by crystal violet staining. The hemolytic and cytotoxic activities were determined in human red blood cells and fibroblasts using free hemoglobin detection and (3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyl tetrazolium bromide) assays, respectively. Finally, a microbial challenge was performed on meat samples inoculated with <jats:italic>L. monocytogenes</jats:italic> and <jats:italic>S</jats:italic>. Enteritidis to determine their inhibitory effects on pork meat. Results showed the potential antibacterial activity of these peptides, with minimum inhibitory concentrations ranging from 0.23 to 5.58 mg/mL. Biofilm inhibition percentages were above 40%, and eradication percentages were lower than 20%. In vitro assays in human red blood cells and fibroblasts demonstrated that peptides are not hemolytic or cytotoxic agents. In microbiological challenge testing, KKLLKI showed the most promising antibacterial effects against <jats:italic>S</jats:italic>. Enteritidis on refrigerated pork meat samples. These findings suggest that chia‐derived peptides have the potential as natural food preservatives due to their antibacterial and antibiofilm properties. Notably, KKLLKI demonstrated promising antibacterial effects against <jats:italic>Salmonella</jats:italic> spp. on a complex food matrix, such as pork meat.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Chia‐derived peptides can be a safer alternative to synthetic preservatives in the food industry because the latter may be detrimental to human health. <jats:italic>Salmonella</jats:italic> spp. growth on chilled pork meat was shown to be inhibited by the peptide KKLLKI, indicating that the use of these peptides may offer a more secure and natural alternative to synthetic preservatives.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Accurate classification and identification of chicken parts are critical to improve the productivity and processing speed in poultry processing plants. However, the overlapping of chicken parts has an impact on the effectiveness of the identification process. To solve this issue, this study proposed a real‐time classification and detection method for chicken parts, utilizing YOLOV4 deep learning. The method can identify segmented chicken parts on the assembly line in real time and accurately, thus improving the efficiency of poultry processing. First, 600 images containing multiple chicken part samples were collected to build a chicken part dataset after using the image broadening technique, and then the dataset was divided according to the 6:2:2 division principle, with 1200 images as the training set, 400 images as the test set, and 400 images as the validation set. Second, we utilized the single‐stage target detector YOLO to predict and calculate the chicken part images, obtaining the categories and positions of the chicken leg, chicken wing, and chicken breast in the image. This allowed us to achieve real‐time classification and detection of chicken parts. This approach enabled real‐time and efficient classification and detection of chicken parts. Finally, the mean average precision (mAP) and the processing time per image were utilized as key metrics to evaluate the effectiveness of the model. In addition, four other target detection algorithms were introduced for comparison with YOLOV4‐CSPDarknet53 in this study, which include YOLOV3‐Darknet53, YOLOV3‐MobileNetv3, SSD‐MobileNetv3, and SSD‐VGG16. A comprehensive comparison test was conducted to assess the classification and detection performance of these models for chicken parts. Finally, for the chicken part dataset, the mAP of the YOLOV4‐CSPDarknet53 model was 98.86% on a single image with an inference speed of 22.2 ms, which was higher than the other four models of YOLOV3‐Darknet53, YOLOV3‐MobileNetv3, SSD‐MobileNetv3, and SSD‐VGG16 mAP by 3.27%, 3.78%, 6.91%, and 6.13%, respectively. The average detection time was reduced by 13, 1.9, 6.2, and 20.3 ms, respectively. In summary, the chicken part classification and detection method proposed in this study offers numerous benefits, including the ability to detect multiple chicken parts simultaneously, as well as delivering high levels of accuracy and speed. Furthermore, this approach effectively addresses the issue of accurately identifying individual chicken parts in the presence of occlusion, thereby reducing waste on the assembly line.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The aim of this study is to offer visual technical assistance in minimizing wastage and resource depletion during the sorting and cutting of chicken parts in poultry production and processing facilities. Furthermore, considering the diverse demands and preferences regarding chicken parts, this research can facilitate product processing that caters specifically to consumer preferences.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>This study aimed to investigate the impact of different ionic strengths on the texture, protein, and flavor of thermally processed hairtail pieces. Incorporating salt ions into the heat treatment process had a positive impact on the quality of the cooked hairtail pieces. The pieces treated with 2 M NaCl showed superior texture and sensory scores. The ionic strength had a significant positive correlation with the chewiness and cohesion of cooked hairtail (<jats:italic>p</jats:italic> &lt; 0.01). Furthermore, the myofibrillar protein content and total sulfhydryl content increased significantly. Circular dichroism spectra analysis revealed a transition in the protein structure from a β‐sheet structure to an α‐helical structure as the ionic strength decreased. The ionic strength had a significant impact on the interaction between protein and flavor compounds. Specifically, it impacted the expression of certain volatile components (<jats:italic>p</jats:italic> &lt; 0.05). Our study suggests that selecting the appropriate cooking method is crucial for both healthiness and sensory quality of processed hairtail products, and ionic strength mediation is superior in both aspects.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>In recent years, as awareness of healthy diets has increased, consumers are becoming more aware of their food and are paying more attention to their diet. Nutritionists have recommended an increased consumption of dietary fiber in the daily diet to improve health. Within this context, this work aims to formulate “spaghetti” pasta enriched with lupin flour and wheat bran. For the formulation of the mixture of those flours, we used the NemrodW software to predict the optimal pasta formula. A physicochemical characterization, as well as the culinary quality of the pasta resulting from the different mixtures, was carried out to model each significant criterion and choose the optimal mixture that will be used in the pasta recipe. The evaluation of the physicochemical characteristics of the pasta showed that the addition of lupin flour and bran resulted in an improvement in the nutritional value of the enriched spaghetti. Following the results obtained, the software proposed an optimal mix and will be used for further study. This formula comprises 19.60% bran, 27.83% lupin flour, and 52.75% durum wheat semolina. The caloric value of the dough from the optimal mix was determined and compared to that of the standard dough. The results of our study indicated a significant improvement in the nutritional value of the enriched pasta compared to the standard pasta. The enriched pasta contained higher levels of protein, ash, lipids, polyphenols, and pigments and lower levels of sugars, which make it a more nutritious option for certain individuals, such as athletes or those following a protein or low‐sugar diet.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The proposed method of substituting wheat semolina with lupine flour and wheat bran in spaghetti formulation has demonstrated a potential for producing protein‐rich and nutritionally enriched pasta. This approach can be useful for developing similar functional food products that cater to the dietary requirements of athletes or individuals following a protein or low‐sugar diet.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p><jats:italic>Fritillaria cirrhosa</jats:italic> D. Don, which can be used for medicine and food, contains a variety of chemicals including polyphenols, alkaloids, terpenoid, and others that have beneficial biological properties like antihypertension, bacteriostasis, and anti‐inflammatory. The ethanolic extract of <jats:italic>Fritillaria</jats:italic> straw was obtained for this study using ultrasonic‐aided extraction, and the amounts of total phenols and total flavonoids were 26.56 ± 1.36 mg GAE/g dw and 18.75 ± 0.80 mg RE/g dw, respectively. Ultra‐performance liquid chromatography–quadrupole time‐of‐flight–mass spectrometry technology was utilized to identify 50 major chemicals in the <jats:italic>Fritillaria</jats:italic> straw extract (FSE). Meanwhile, the antioxidative activities of FSE were evaluated by 2,2‐diphenyl‐1‐picrylhydrazyl, 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) and Ferric reducing antioxidant power assays in vitro, which pointed out the antioxidative potential of FSE. Additionally, 0.1%, 0.5%, and 1% of FSE and 0.02% butylated hydroxyanisole (BHA) + butylated hydroxytoluene (BHT) (1:1) were separately added to Chinese‐style sausage to study their effects on the lipid oxidation, protein oxidation, and quality of the sausage at different storage times. The study found that the effect of adding 1% FSE on carbonyl content, total volatile basic nitrogen, and TVC of sausage could achieve the effect of the 0.02% BHA + BHT (1:1) group on the 35th day, and the thiobarbituric acid reactive substances value and peroxide value of sausage were significantly lower than the control group. Therefore, as one of the candidates to replace synthetic antioxidants, the FSE can be used in the production of Chinese sausages, which has a positive effect on improving the product's quality and extending the shelf life.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>The antioxidative activities of 50 main compounds were identified after the ethanolic extraction of <jats:italic>Fritillaria</jats:italic> straw. This <jats:italic>Fritillaria</jats:italic> straw extract was added to Chinese sausage, effectively inhibiting the oxidation of lipids and proteins as well as the decomposition of proteins. Obviously, the <jats:italic>Fritillaria</jats:italic> straw extract, one of the choices to replace synthetic antioxidants, may be useful for future meat processing, because of its positive impact on the product's quality and shelf life.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Stevia is an emerging natural high‐intensity sweetener. There are negative perceptions of zero‐calorie sweeteners, but studies that provide knowledge of these sweeteners improve their perception. This study evaluated consumer acceptability of a zero‐sugar bakery product under blind and informed conditions (<jats:italic>n</jats:italic> = 96) along with physicochemical analysis of the products. Rebaudioside A (Reb A) and the new types of stevia (Rebs D and M) with sugar as a control were used to formulate pound cakes. Panelists evaluated the overall hedonic impressions (aroma, texture, flavor, and aftertaste) and intensity (sweetness and bitterness) of the cakes under blind and informed conditions with an enforced 2‐week break between evaluations. During the informed session, a document was provided prior to evaluating samples that included stevia's health benefits and the nutritional facts panels for the cakes. The cakes underwent volatile profile (electronic nose [e‐nose]) and water activity (<jats:italic>a<jats:sub>w</jats:sub></jats:italic>) analysis. Overall, stevia cakes showed an increase in flavor and texture liking during the informed session when compared to the blind session, but only Reb A showed a significant difference (<jats:italic>p</jats:italic> &lt; 0.05). The increase in liking scores indicated that information positively affected the consumer's perception of the stevia‐sweetened cakes attributes. The e‐nose confirmed differences in aroma. There was a significant difference in <jats:italic>a<jats:sub>w</jats:sub></jats:italic> of the samples Rebs A, D, M versus sucrose (<jats:italic>p</jats:italic> &lt; 0.05). No significant differences were observed among the Rebs (<jats:italic>p</jats:italic> &gt; 0.05). This study illustrates that stevia, despite non‐browning or fermenting, can be used in a practical baking application, and product‐related information impacts consumer acceptability.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>This study demonstrates that product‐related information may have an impact on the consumer acceptability of the product. Through potential labeling improvements, overall consumer perception and acceptability of zero‐sugar added or low‐sugar products could be improved. This study also illustrates that stevia, despite being a non‐browning or fermenting sugar alternative, can be used in a practical baking application.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Commercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages. This study aimed to reveal the core microbial community of spontaneously fermented sausages based on their relative abundance, flavor‐producing ability, and co‐occurrence performance. We identified five promising genera to construct the synthetic core microbial community, these were <jats:italic>Lactobacillus</jats:italic>, <jats:italic>Staphylococcus</jats:italic>, <jats:italic>Macrococcus</jats:italic>, <jats:italic>Streptococcus</jats:italic>, and <jats:italic>Pediococcus</jats:italic>. Sausages inoculated with a synthetic core microbial community presented higher quality of aroma profile than the fermented sausages inoculated with a commercial starter culture. Some important volatile flavor compounds of spontaneously fermented sausage, such as (‐)‐<jats:italic>β</jats:italic>‐pinene, <jats:italic>β</jats:italic>‐caryophyllene, 3‐methyl‐1‐butanol, α‐terpineol, ethyl 2‐methylpropanoate, and ethyl 3‐methylbutanoate which are associated with floral, fruity, sweet, and fresh aromas, were also detected in fermented sausage inoculated with synthetic microbial community. This indicated that the synthetic core microbial community efficiently reproduced flavor metabolism. Overall, this study provides a practical strategy to design a synthetic microbial community applicable to different scientific fields.</jats:p></jats:sec>

<jats:sec><jats:title>Abstract</jats:title><jats:p>Blueberries are a nutritious and popular berry worldwide. The physical and chemical properties of blueberries constantly change through the cycle of the supply chain (from harvest to sale). The purpose of this study was to develop a rapid method for detecting the properties of packaged blueberries based on near‐infrared (NIR) spectroscopy. NIR was applied to quantitatively determine the soluble solid content (SSC) of polyethylene (PE)‐packaged blueberries. An orthogonal partial least squares discriminant analysis model was established to show the correlation between spectral data and the measured SSC. Multiplicative scattering correction, standard normal variable, Savitzky–Golay convolution first derivative, and normalization (Normalize) were used for spectra preprocessing. Uninformative variables elimination, competitive adaptive reweighted sampling, and iteratively retaining informative variables were jointly used for wavelength optimization. NIR‐based SSC prediction models for unpacked blueberries and PE‐packaged blueberries were developed using partial least squares (PLS). The prediction model for PE‐packaged samples (<jats:italic>R<jats:sub>P</jats:sub></jats:italic><jats:sup>2</jats:sup>= 0.876, root mean square error of prediction [RMSEP] = 0.632) had less precision than the model for unpacked samples (<jats:italic>R<jats:sub>P</jats:sub></jats:italic><jats:sup>2</jats:sup>= 0.953, RMSEP = 0.611). To reduce the effect of PE, the back propagation (BP) neural network and PLS were combined into the BP–PLS algorithm based on the residual learning algorithm. The model of BP–PLS (<jats:italic>R<jats:sub>P</jats:sub></jats:italic><jats:sup>2</jats:sup>= 0.947, RMSEP = 0.414) was successfully developed to improve the prediction accuracy of SSC for PE‐packaged blueberries. The results suggested a promising way of using the BP–PLS method in tandem with NIR for the rapid detection of the SSC of PE‐packaged blueberries.</jats:p></jats:sec><jats:sec><jats:title>Practical Application</jats:title><jats:p>Most of the NIR‐based research used unpacked blueberries as samples, while the use of packaged blueberries would provide researchers with a better understanding of the crucial factors at different phases of the blueberry supply chain (from harvest to sale). To meet market demands and minimize losses, NIR spectroscopy has been proven to be a rapid and nondestructive method for the determination of the SSC of PE‐packaged blueberries. This study provides an effective method for monitoring the properties of blueberries in the entire supply chain.</jats:p></jats:sec>