Editorial: Sustainable solutions in food technology, volume II

• Autor(a) principal: Cruz, Rui
• Data de Publicação: 2023
• Outros Autores: Jung, Jooyeoun
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.1/19311
• topic: Food; Sustainability; Waste recovery; Green technologies; Quality

This is the second edition of the Research Topic—Sustainable Solutions in Food Technology and it consists of four articles that provide recent advances and insights on new technologies and food sources that ensure food quality and safety while also having a positive environmental impact. The article of Moreira et al. presents pequi (Caryocar brasiliense) waste extract as a synergistic agent in the microbial and physicochemical preservation of low-sodium raw goat cheese. To investigate the effect of pequi waste extract (PWE), combined with UV-C radiation (CEU) and vacuum packaging (CEV) a Principal Component Analysis was applied. The results showed that CEV samples presented lower loadings for Enterobacteriaceae and Staphylococcus subsp. compared with other treatments. A count reduction up to 3-fold (p < 0.05) was observed compared to when vacuum treatment was used alone. On the other hand, CEU presented an increase of up to 1.2-fold in staphylococcal count compared to the treatment only with UV-C. A 8.5% protein loss was shown when PWE was added to UV-C-treated cheeses. During storage, PWE, particularly in CEV, delayed post-acidification. CEV was more stable for color and texture, up to 4.5 and 1.6-fold, respectively, compared with the vacuum treatment. The obtained results indicate that PWE, when combined with the vacuum, may be a new and promising synergistic agent in the microbial and physicochemical preservation of low-sodium raw milk cheese.