Food Science and Technology International最新文献

Flaxseed-based fortification approaches for nutritional and functional improvement of foods. 以亚麻籽为基础的食品营养和功能改善强化方法。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-04 DOI: 10.1177/10820132261485007

Asavari Anirudha Joshi, Pramod Dattatray Farde, Arulthambi Luke Rathnakumar, Mulpuri Sujatha, Anand Arvind Zanwar

{"title":"Flaxseed-based fortification approaches for nutritional and functional improvement of foods.","authors":"Asavari Anirudha Joshi, Pramod Dattatray Farde, Arulthambi Luke Rathnakumar, Mulpuri Sujatha, Anand Arvind Zanwar","doi":"10.1177/10820132261485007","DOIUrl":"https://doi.org/10.1177/10820132261485007","url":null,"abstract":"Imbalanced dietary intake of omega-6 and omega-3 fatty acids is increasingly associated with the incidence of chronic metabolic disorders. As the richest plant-based source of alpha-linolenic acid, flaxseed offers an effective strategy to improve the dietary omega-6: omega-3 ratio and thereby support metabolic health. In addition to omega-3 fatty acids, flaxseed is good source of lignans, proteins, micronutrients and mucilage, imparting broad nutritional and functional significance. This review synthesizes recent advances in flaxseed-based fortification strategies and food product development aimed at enhancing both nutritional and functional quality. Specifically, applications in blended edible oils, dairy and meat products, bakery formulations, cereal bars, mucilage and emulsions are examined with respect to improved bioavailability and consumer health benefits. The discussion further addresses opportunities for industrial value-addition and product diversification, positioning flaxseed as a highly promising ingredient in functional foods and nutraceutical formulations. This is a narrative review wherein literature survey was conducted from 2001 from PubMed, PubMed Central, Google Scholar, Web of Science and Scopus along with books and book chapters.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261485007"},"PeriodicalIF":1.8,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148890956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia. 发酵剂在哥伦比亚安蒂奥基亚西南部阿拉比卡咖啡生物转化过程中的应用。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-06-19 DOI: 10.1177/10820132251349939

Karen B García-López, Jorge A Gutiérrez, Andrés Ruiz Márquez, Jhonathan Pazmiño-Arteaga

{"title":"Use of starter culture on biotransformation processes of Coffea arabica (L.) from Southwestern Antioquia, Colombia.","authors":"Karen B García-López, Jorge A Gutiérrez, Andrés Ruiz Márquez, Jhonathan Pazmiño-Arteaga","doi":"10.1177/10820132251349939","DOIUrl":"10.1177/10820132251349939","url":null,"abstract":"Recent advancements in coffee processing increasingly involve the use of isolated or native microorganisms, such as starter cultures, to enhance desired coffee characteristics and modulate sensory properties. This study employed a participatory research approach, collaborating with coffee producers to investigate the incorporation of homemade starter cultures into coffee bioprocessing. Coffee was processed using both wet and semi-dry methods, with three distinct starter cultures-lactic acid bacteria, yeast combined with fruit, and coffee pulp leachate-evaluated alongside respective controls. Parameters such as titratable acidity, antioxidant capacity, caffeine, trigonelline, theobromine content, and sensory profiles were assessed. Significant differences in antioxidant capacity were observed across the coffee processing methods; notably, coffee roasted using the wet method exhibited significantly higher antioxidant capacity compared to coffee roasted using the semi-dry method. However, no significant differences were found in caffeine content or titratable acidity levels across all methods. All bioprocesses resulted in variations in cupping profiles compared to their respective controls. Considering the specific conditions under which bioprocessing took place, the introduction of starter cultures led to notable changes in coffee transformation processes relative to their control treatments. For instance, the use of yeast and fruit inoculum increased the total score of washed coffee by seven points compared to its control. Similarly, the addition of lactic inoculum to honey-processed coffee led to a three-point increase relative to its control. These results indicate promising advancements in coffee bioprocessing. Importantly, all methods are scalable, cost-effective, and straightforward, offering significant potential for coffee producers.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"629-640"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144324933","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutraceutical potential of Cucurbita maxima Duchesne pulp extract. 西葫芦果肉提取物的营养潜力。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-06-20 DOI: 10.1177/10820132251349940

Thaís de Oliveira Anastácio, Elisângela Serenato Madalozzo, Vinícius Soares de Oliveira, Graziele Custódia Sandim, Bruna Sanae Moroto, Anelise Samara Nazari Formagio, Claudia Andrea Lima Cardoso, Janaína de Cássia Orlandi Sardi, Caio Fernando Ramalho de Oliveira, Maria Lígia Rodrigues Macedo

{"title":"Nutraceutical potential of Cucurbita maxima Duchesne pulp extract.","authors":"Thaís de Oliveira Anastácio, Elisângela Serenato Madalozzo, Vinícius Soares de Oliveira, Graziele Custódia Sandim, Bruna Sanae Moroto, Anelise Samara Nazari Formagio, Claudia Andrea Lima Cardoso, Janaína de Cássia Orlandi Sardi, Caio Fernando Ramalho de Oliveira, Maria Lígia Rodrigues Macedo","doi":"10.1177/10820132251349940","DOIUrl":"10.1177/10820132251349940","url":null,"abstract":"Pumpkin pulp (Cucurbita maxima Duchesne) is recognized for its antioxidant properties, but its antimicrobial and antibiofilm activities remain insufficiently explored. This study comprehensively characterized the phytochemical profile of C. maxima pulp extract (CmPE) and assessed its potential as a natural antimicrobial agent. High-performance liquid chromatography-mass spectrometry analysis revealed a rich composition of bioactive compounds, including gallic acid, ellagic acid, naringin, morin, and kaempferol. CmPE demonstrated potent antioxidant activity, with IC50 values of 16.6 and 28.5 μg·mL-1 in 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) assays, respectively. Antimicrobial testing established CmPE's broad-spectrum efficacy, with minimum inhibitory concentration (MIC) values ranging from 15 to 500 μg·mL-1 against bacteria and yeasts. Furthermore, CmPE reduced biofilm viability by 30% in Staphylococcus saprophyticus and Cryptococcus gattii at MIC, coupled with evidence of microbial plasma membrane damage, as shown in mechanistic studies. These findings underline CmPE's unique combination of antioxidant, antimicrobial, and antibiofilm activities, offering promising nutraceutical applications to address the growing challenge of microbial resistance.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"641-651"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144332679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks. 从埃及人乳和牛奶中分离的新型益生菌功能芒果乳清饮料的研制与评价。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-07-23 DOI: 10.1177/10820132251358987

Fawzia Hr Abd Rabo, Fouad Mf Elshaghabee, Amira M Abdel-Maged, Ashwak Abdel-Moneim Hassan

{"title":"Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks.","authors":"Fawzia Hr Abd Rabo, Fouad Mf Elshaghabee, Amira M Abdel-Maged, Ashwak Abdel-Moneim Hassan","doi":"10.1177/10820132251358987","DOIUrl":"10.1177/10820132251358987","url":null,"abstract":"The objective of this study was to enhance the value of dairy byproducts including cheese whey through developing fermented whey beverages using novel isolated lactic acid bacterial strains from human and cow milk. Nine formulations of a fermented whey mango beverage were carried out and compared to non fermented whey supplemented with mango juice on day one or after 10 days of cold storage. Chemical and physicochemical properties, viscosity, antioxidant activity, organic acids profile, and microbiological parameters were evaluated. No significant differences (p ≥ 0.05) were observed in the chemical composition; whereas significant differences (p ≤ 0.05) were observed in pH. Concentration of total phenolic content was ranged from 51 to 125.02 mg GAE/g, while antioxidant activity was significantly increased in fermented whey beverages by C3 strain (86.7%) compared to control sample (60.52%). Organic acid metabolites especially lactic and acetic acids were present in large amounts in all the fermented whey samples. Furthermore, the fermented whey mango beverages provided a favorable environment for the growth of probiotic bacteria; the bacterial count during the storage period exceeded 7 logs CFU/ml, which was significantly higher than the minimum therapeutic dose, and did not fall below 7 until the end of the period. Sensorially, the addition of probiotic strains C4, C8, H7 and H9 significantly (p ≤ 0.05) improved the final product's structural qualities, color and sensory acceptance. Overall, the mango beverage has a high potential for being a profitable novel dairy product with several nutritional and bioactive benefits.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"674-686"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689739","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening. 通过优化的预浸泡和蒸软化，为老年人开发即食、易咀嚼的黑花生仁。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-07-15 DOI: 10.1177/10820132251359004

Cheng-Ling Liu, Min-Lang Huang, Yi-Yin Chen, Chao-Feng Yu, Chih-Min Yang

{"title":"Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening.","authors":"Cheng-Ling Liu, Min-Lang Huang, Yi-Yin Chen, Chao-Feng Yu, Chih-Min Yang","doi":"10.1177/10820132251359004","DOIUrl":"10.1177/10820132251359004","url":null,"abstract":"This study investigated the effects of soaking time and temperature on the physical properties of black peanut kernels (BPK), a Taiwanese native peanut species. Results revealed that higher soaking temperatures and longer durations increased the water absorption rate and the moisture content of BPK. After soaking, the activation energy, enthalpy, and Gibbs free energy were positive, indicating that BPK was temperature-sensitive and capable of absorbing energy from its surroundings. Following steamed softening, the hardness of BPK decreased as soaking time and temperature increased. Specifically, BPK pre-soaked at 25 °C or 40 °C for 8 h and then steamed softening at 121 °C for 20 min (F0 = 12) achieved a hardness of 4.68 and 4.87 × 105 N/m2, respectively, meeting the easy-chewing standard (< 5 × 105 N/m2) based on Taiwan's Eatender guidelines. However, increasing the steamed softening temperature to 124 °C for 11, 16, and 20 min (with F0 values of 5, 10, and 15, respectively) did not further soften BPK. In conclusion, pre-soaking BPK at 25 °C for 8 h and then steamed softening it at 121 °C for 20 min successfully developed a ready-to-eat and easy-to-chew product for older adults.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"663-673"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144636654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki -A cereal-based Nigerian fermented beverage. 尼日利亚谷物发酵饮料kunu-zaki中产外多糖的工艺及功能特性研究

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-07-25 DOI: 10.1177/10820132251358997

Omotade Richard Ogunremi, Olumayowa Vincent Oriyomi

{"title":"Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki -A cereal-based Nigerian fermented beverage.","authors":"Omotade Richard Ogunremi, Olumayowa Vincent Oriyomi","doi":"10.1177/10820132251358997","DOIUrl":"10.1177/10820132251358997","url":null,"abstract":"Exopolysaccharides (EPS) are gaining attention as natural additives in foods, pharmaceuticals, and cosmetics. However, limited research exists on EPS from lactic acid bacteria in traditional Nigerian fermented beverages like kunu-zaki. This study characterized the technological and functional properties of EPS produced by Weissella confusa YKDIA1 and YKDIA4 isolated from kunu-zaki. Antioxidant activities were assessed using ABTS+, FRAP, total antioxidant capacity (TAC), and DPPH assays, while hypoglycemic potential was evaluated through α-amylase and α-glucosidase inhibition. The results revealed significant antioxidant activities for YKDIA1-EPS and YKDIA4-EPS, including ABTS+ (1.61 ± 0.16 mg/ml), FRAP (10.74 ± 0.36 mg AAE/g), TAC (44.19 ± 0.54 mg AAE/g), and DPPH (0.77 ± 0.04 mg/ml). YKDIA4-EPS showed superior inhibitory effects on α-amylase (0.97 ± 0.02 mg/ml) and α-glucosidase (1.25 ± 0.04 mg/ml). Both EPS exhibit antioxidative and antidiabetic activities, suggesting their potential for nutraceutical formulation. Additionally, they possess valuable physical and bioactive properties suitable for various applications. EPS from W. confusa YKDIA1 and YKDIA4 could replace synthetic antioxidants like butylated hydroxytoluene and butylated hydroxyanisole in food, cosmetic, and therapeutic products, providing a safer, natural alternative.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"687-702"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144706890","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of wheat germ as a partial meat substitute on the nutritional and qualitative properties of beef burgers. 小麦胚芽部分代肉对牛肉汉堡营养品质的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-06-26 DOI: 10.1177/10820132251353396

Omar Turki Mamdoh Ershidat, Mohamed Bassim Atta, Essam Mohamed Elsebaie, Mohamed Reda Badr

{"title":"Effect of wheat germ as a partial meat substitute on the nutritional and qualitative properties of beef burgers.","authors":"Omar Turki Mamdoh Ershidat, Mohamed Bassim Atta, Essam Mohamed Elsebaie, Mohamed Reda Badr","doi":"10.1177/10820132251353396","DOIUrl":"10.1177/10820132251353396","url":null,"abstract":"The use of healthy ingredients in meat-based products is gaining popularity. The goal of this study was to use plant proteins to partially replace meat in beef burger compositions. In a lab, ground beef burgers were made with 4%, 9%, and 14% wheat germ flour. The final products' physical, chemical, and microbiological properties were determined. The obtained results indicated that as the amount of replacement with dehydrated wheat germ flour (DWGF) increased, the moisture and crude protein contents of fresh laboratory-made beef burgers decreased significantly. On the other hand, the level of ash and total carbohydrates increased. Also, the results showed that substituting beef with DWGF caused changes in the chemical properties (decreased total volatile nitrogen, trimethylamine, acid value, peroxide value, thiobarbituric value, and cholesterol content), color properties (increased L* while decreasing a* and b*), decreased textural properties, and cooking properties (increased water-holding capacity, water retention, fat retention, cooking yield while decreasing cooking loss) of the burger. Except for threonine and lysine, the majority of necessary amino acids in fresh laboratory-made beef burgers were steadily enhanced as the substitution level increased. For the control sample, the limiting amino acid was valine; for the beef burger using dehydrated wheat germ flour DWGF, the limiting amino acid was threonine. Even at a 9% substation level, the physical and organoleptic properties of a fresh laboratory-made beef burger containing DWGF were not changed fundamentally. As the substation level of DWGF increased, the number of microorganisms gradually reduced and the beef burger with 14% DWGF had the lowest bacterial load.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"652-662"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144495451","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour. 干法和水热加工：生高粱粉和发芽高粱粉的营养、物理和功能特性研究。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-08-17 DOI: 10.1177/10820132251368686

Mousumi Sabat, Ashutosh Tripathi, Pramod Shelake

{"title":"Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour.","authors":"Mousumi Sabat, Ashutosh Tripathi, Pramod Shelake","doi":"10.1177/10820132251368686","DOIUrl":"10.1177/10820132251368686","url":null,"abstract":"Sorghum is often subjected to different pre-treatments to improve its nutritional profile and palatability. However, selecting appropriate treatments and understanding their effects on sorghum are challenging. Therefore, an attempt was made to assess the effect of dry- and hydro-thermal treatments on the proximate, physical and functional properties of raw and germinated sorghum flour. The raw (R) and germinated (G) grains subjected to hydro-thermal treatment by blanching at 93 °C for 600 s, followed by drying to produce raw hydro-thermal treated (RHT) and germinated hydro-thermal treated (GHT) grains. For dry thermal treatment, sorghums were roasted at 150 ± 5 °C for 600 s to obtain raw dry-thermal treated (RDT) and germinated dry-thermal treated (GDT) grains. The dry-thermal treatment increased the bulk density and tapped bulk density, fat, fibre and carbohydrate content. In contrast, the hydro-thermal treatment increased all the physical properties, moisture and fat contents of raw and germinated sorghum flours. The water and oil absorption capacity was highest for raw-dry-thermally treated (229.40%) and germinated (185.40%) flours, respectively, while it was lowest for germinated (223.40%) and raw-hydro-thermally treated (173.65%) flours. The highest and lowest water retention capacity was observed for germinated (205.38%) and raw-dry-thermally treated (150.00%) flours. The FTIR spectra showed increased starch content and functional group activity due to thermal treatment. Dry- and hydro-thermal treatment conditions significantly alter sorghum flour's proximate, physical and functional properties.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"703-711"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends. 黄原豆胶混合物配制的低脂牛肉香肠的理化、质地和感官特性。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-08-17 DOI: 10.1177/10820132251368700

Rachel Flinchum, Samantha Massey, Luiz Henrique Pereira Silva, Hanna A Khouryieh

{"title":"Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends.","authors":"Rachel Flinchum, Samantha Massey, Luiz Henrique Pereira Silva, Hanna A Khouryieh","doi":"10.1177/10820132251368700","DOIUrl":"10.1177/10820132251368700","url":null,"abstract":"Health-conscious consumers are increasingly seeking healthier food options. This research investigated the effect of a xanthan-locust bean gum (XLB) blend on the quality characteristics of low-fat beef frankfurter sausages. Four sausage formulations were prepared with 0.5%, 1%, 1.5%, and 2% XLB blend, each containing 10% fat. A high-fat control (HF) and a low-fat control (LF) sausages were also prepared without XLB blend, containing 20% fat and 10% fat, respectively. The results showed that the moisture content of LF sausages with the XLB blend was slightly higher, while fat, ash, and protein contents were not significantly affected. The inclusion of the XLB blend did not affect the pH and water activity but significantly (p < 0.05) improved emulsion stability in low-fat sausages by reducing total fluid and fat released. The L* and a* color values were not affected (p > 0.05) by treatments or storage time, while b* values on day 28 were lower (p < 0.05) in HF, LF, LF + 0.5%XLB, and LF + 1%XLB compared to LF + 1.5%XLB and LF + 2%XLB. Texture analysis revealed that HF sausages exhibited significantly (p < 0.05) greater hardness and chewiness compared to the LF and XLB-incorporated sausages. Sensory evaluation indicated that incorporating up to 1% XLB blend produced satisfactory results in LF sausage formulations. These findings suggest that the XLB blend can be effectively used to improve the functional and sensory qualities of low-fat beef frankfurters, making them a viable option for healthier meat product formulations.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"712-723"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872233","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia. 利用米曲霉和中间神经孢子菌真菌发酵提高乳清粉的营养价值和风味特征。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-09-01 Epub Date: 2025-08-17 DOI: 10.1177/10820132251368707

Burcu Kaya, Onur Güneşer, Mohammad J Taherzadeh, Yonca Karagül Yüceer, Taner Sar

{"title":"Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia.","authors":"Burcu Kaya, Onur Güneşer, Mohammad J Taherzadeh, Yonca Karagül Yüceer, Taner Sar","doi":"10.1177/10820132251368707","DOIUrl":"10.1177/10820132251368707","url":null,"abstract":"Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia was aimed in this study. The biomass produced by A. oryzae exhibited higher total lipid (118.54 g/kg) and total essential amino acid (62.05 g/kg) contents improve in comparison to N. intermedia. In contrast, the N. intermedia biomass showed superior bioactive properties, with the highest levels of total phenolics (4.72 mg gallic acid/g dry basis), total flavonoids, (23.85 mg quercetin/dry basis), and antioxidant activities (221.49 mg Trolox/g dry basis). Furthermore, the A. oryzae biomass derived from whey powder significantly enhanced the concentration of 1-octen-3-ol from 15.64 to 129.35 µg/kg, indicating its potential for improving the flavor profiles of food products with a natural mushroom-like aroma. Whey powder fermented with A. oryzae and N. intermedia contained significant amounts of calcium, sodium, and magnesium. The dominant mineral in the supernatant was Mg (7.40-7.90 mg/L) and a distinct fruity aroma was observed especially in the N. intermedia supernatant. These findings highlight the potential of fungal fermentation to convert dairy industry byproducts into nutrient-dense, flavor-enhancing alternatives.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"724-737"},"PeriodicalIF":1.8,"publicationDate":"2026-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13477504/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0