In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed

The effects of sonication on pH, degrees Brix, titratable acidity (TA), cloud, browning index, and color parameters ( L*, a*, and b*) of freshly squeezed orange juice samples were studied. Ultrasonic intensity (UI) levels of 8.61, 9.24, 10.16, 17.17, and 22.79 W/cm2 and treatment times of 0 (control), 2, 4, 6, 8, and 10 min were investigated. No significant changes in pH, degrees Brix, and TA ( p < 0.05) were found. Cloud value, browning index, and color parameters were significantly affected by ultrasonic intensity and treatment time. Changes in cloud value followed first-order kinetics, whereas browning index, L*, a*, and b* values followed zero-order kinetics. Reaction rate constants were linearly correlated ( R2 > 0.90) to ultrasonic intensity.

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The goal of this study was to investigate the effect of die nozzle dimensions, barrel temperature profile, and moisture content on DDGS‐based extrudate properties and extruder processing parameters. An ingredient blend containing 40% distillers dried grains with solubles (DDGS), along with soy flour, corn flour, fish meal, whey, mineral and vitamin mix, with a net protein content adjusted to 28% was extruded in a single‐screw laboratory extruder using seven different die nozzles. Increasing moisture content of the ingredient mix from 15 to 25% resulted in a 2.0, 16.0, 16.3, 22.9, 18.5, 32.5, and 63.7% decrease, respectively, in bulk density, water‐solubility index, sinking velocity, L*, b*, mass flow rate, and absolute pressure, as well as 11.6, 16.2, and 7% increases, respectively, in pellet durability, water‐absorption index, and a*. Increasing the temperature from 100 to 140°C resulted in 17.0, 5.9, 35.4, 50.6, 28.8, 33.9, and 33.9% decreases, respectively, in unit density, pellet durability, sinking velocity, absolute pressure, specific mechanical energy, torque, and apparent viscosity, but a 49.1 and 16.9% increase, respectively, in dough temperature and water‐absorption index. Increasing the L/D ratio of the die nozzle resulted in an increase in bulk density, L*, a*, and torque, but a decrease in unit density, pellet durability, water‐absorption index, sinking velocity, b*, mass flow rate, dough temperature, and apparent viscosity. As demonstrated in this study, the selection of an appropriate die geometry, in addition to the selection of suitable temperature and moisture content levels, are critical for producing DDGS‐based extrudates with optimum properties.

Textural, melting, and sensory characteristics of reduced-fat Cheddar cheeses made with exopolysaccharide (EPS)-producing and nonproducing cultures were monitored during ripening. Hardness, gumminess, springiness, and chewiness significantly increased in the cheeses as fat content decreased. Cheese made with EPS-producing cultures was the least affected by fat reduction. No differences in hardness, springiness, and chewiness were found between young reduced fat cheese made with a ropy Lactococcus lactis ssp. cremoris [JFR1; the culture that produced reduced-fat cheese with moisture in the nonfat substance (MNFS) similar to that in its full-fat counterpart] and its full-fat counterpart. Whereas hardness of full-fat cheese and reduced-fat cheese made with JFR1 increased during ripening, a significant decrease in its value was observed in all other cheeses. After 6 mo of ripening, reduced fat cheeses made with all EPS-producing cultures maintained lower values of all texture profile analysis parameters than did those made with no EPS. Fat reduction decreased cheese meltability. However, no differences in meltability were found between the young full-fat cheese and the reduced-fat cheese made with the ropy culture JFR1. Both the aged full- and reduced-fat cheeses made with JFR1 had similar melting patterns. When heated, they both became soft and creamy without losing shape, whereas reduced-fat cheese made with no EPS ran and separated into greasy solids and liquid. No differences were detected by panelists between the textures of the full-fat cheese and reduced-fat cheese made with JFR1, both of which were less rubbery or firm, curdy, and crumbly than all other reduced-fat cheeses.

The role of calcium in the microstructure of part skim Mozzarella cheese was evaluated using scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM). Part skim Mozzarella cheeses with 4 calcium levels (control 0.65%, T1 0.48%, T2, 0.42%, and T3 0.35%) were manufactured and stored at 4 degrees C. Microstructure and meltability of cheeses were studied on d 1 and 30. The micrographs were analyzed for numbers, area, perimeter, roundness, and size of the fat particles. Reduced calcium cheeses had greater meltability and more hydrated protein matrix with greater number of fat particles (control=125, T1=193, T2=184, and T3=215 with SEM and control = 86, T1=87, T2= 125, and T3= 140 with CLSM). Further, area and perimeter of these fat particles were also greater in reduced calcium cheeses. Area, perimeter, and size of fat particles increased and their roundness decreased upon storage of 30 d. Decrease in free serum in the protein matrix of all cheeses upon refrigerated storage was evident from the CLSM. Hydrated protein network and better emulsified fat in low calcium cheeses might have improved melt properties of Mozzarella cheese.

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