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Research Article
Perceptions and Effectiveness of Seven Food Preservation Methods While Maintaining Nutritional Value
Charena Jumamil Castro*
Issue:
Volume 14, Issue 2, April 2025
Pages:
85-97
Received:
9 December 2024
Accepted:
5 February 2025
Published:
21 March 2025
DOI:
10.11648/j.ijnfs.20251402.11
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Abstract: This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irradiation, and Nanotechnology Applications. A comparative analysis was undertaken to determine the effectiveness, strengths, and weaknesses of each method. There were 40 respondents who shared their views and experiences on the various advanced food preservation methods. Survey data indicate varying degrees of consumer familiarity and acceptance, as well as perceived benefits and concerns regarding these technologies. The findings suggest that combining multiple preservation techniques can optimize outcomes by leveraging the unique advantages of each method. The paper concludes with recommendations for integrating advanced preservation methods, enhancing consumer education, investing in research and development, advocating for regulatory support, tailoring solutions to specific food categories, and prioritizing sustainability. Thus, by implementing these seven preservation methods, the food industry can achieve improved food safety, extended shelf life, and better nutritional quality, ultimately benefiting both producers and consumers.
Abstract: This paper presents the perceptions and effectivity of seven food preservation methods with a focus on extending shelf life while maintaining nutritional food value. The methods discussed include High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Modified Atmosphere Packaging (MAP), Edible Coatings and Films, Cold Plasma Treatment, Irrad...
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Research Article
Building Resilience: Sustainable Agriculture for Food Security in a Changing Climate
Shoba Suri*
Issue:
Volume 14, Issue 2, April 2025
Pages:
98-104
Received:
21 February 2025
Accepted:
3 March 2025
Published:
21 March 2025
DOI:
10.11648/j.ijnfs.20251402.12
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Views:
Abstract: The paper highlights the critical need for agricultural adaptation in response to the escalating challenges of climate change. As rising temperatures, erratic weather patterns, and shifting ecosystems threaten food production, adopting resilience-building strategies becomes imperative. Harnessing climate-smart technologies, including precision agriculture, drought-resistant crop varieties, and digital innovations, is another key approach to mitigating climate risks. Strengthening the adaptive capacity of farmers, particularly smallholders and marginalized communities, is essential for building resilient food systems. The discussion focuses on the transformative potential of agroecological principles, which emphasize biodiversity, ecosystem services, and resource-efficient farming practices. Additionally, it underscores the importance of investing in soil health through regenerative techniques that enhance soil fertility and water retention. Given the complexity of these challenges, interdisciplinary collaboration among policymakers, researchers, farmers, and private sector stakeholders is vital. And further explores the importance of resilience-building practices such as embracing agroecological principles, investing in soil health, harnessing climate-smart technologies, strengthening adaptive capacity, and promoting climate-resilient livelihoods. It emphasizes the interdisciplinary nature of sustainable agriculture and the necessity of collaborative efforts across stakeholders to address the multifaceted challenges posed by climate change. By integrating these strategies into agricultural systems, stakeholders can enhance resilience, mitigate risks, and ensure the long-term sustainability of food production in a changing climate landscape.
Abstract: The paper highlights the critical need for agricultural adaptation in response to the escalating challenges of climate change. As rising temperatures, erratic weather patterns, and shifting ecosystems threaten food production, adopting resilience-building strategies becomes imperative. Harnessing climate-smart technologies, including precision agri...
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Research Article
Optimization of Roasting Parameters for Parkia biglobosa Oilcake to Obtain a Coffee Substitute (Response Surface Methodology)
Issue:
Volume 14, Issue 2, April 2025
Pages:
105-116
Received:
21 February 2025
Accepted:
3 March 2025
Published:
21 March 2025
DOI:
10.11648/j.ijnfs.20251402.13
Downloads:
Views:
Abstract: Parkia biglobosa is a non-wood forest product whose seeds contain an oil with interesting characteristics. Extracting this oil by pressing will produce a large quantity of oil cake. However, these cakes are not recovered and therefore constitute waste. This study therefore set out to transform this cake into a coffee substitute, using response surface methodology to optimise roasting conditions. The time and temperature varied from 10 to 20 minutes and from 190°C to 210°C respectively. Statistical analysis reveals that they have a significant influence on the response parameters (colour difference, polyphenol content and antioxidant activity) at the 95% confidence level. Colour difference, phenolic compound content and antioxidant activity increased from 32.499 to 54.608, from 53.406 mg/g to 79.036 mg/g and from 78.583% to 91.305% respectively. Roasting conditions (time and temperature) had an impact on phenolic compound content and antioxidant activity. This study revealed that antioxidant activity was correlated with polyphenol content, insofar as a decrease in polyphenol content with temperature led to a drop in antioxidant activity. So to produce the Parkia substitute with high nutritional potential, the response parameters must reach their maximum values. Under these experimental conditions, the optimum roasting parameters are 203°C for 12 minutes, resulting in a colour difference of 49.190, a polyphenol content of 73.949 mg/g and an antioxidant activity of 86.021%.
Abstract: Parkia biglobosa is a non-wood forest product whose seeds contain an oil with interesting characteristics. Extracting this oil by pressing will produce a large quantity of oil cake. However, these cakes are not recovered and therefore constitute waste. This study therefore set out to transform this cake into a coffee substitute, using response surf...
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