Food Science and Technology International最新文献

{"title":"Potential of <i>Bacillus velezensis</i> for biodegradation of food-associated biogenic amines.","authors":"Güven Özdemir, Eda Işık Kabaca","doi":"10.1177/10820132261499811","DOIUrl":"https://doi.org/10.1177/10820132261499811","url":null,"abstract":"<p><p>Biogenic amines (BAs) are important food safety hazards that may accumulate in fermented and protein-rich foods as a consequence of microbial amino acid decarboxylation. The present study investigated the biodegradation potential of <i>Bacillus velezensis</i> toward four food-associated biogenic amines, namely histamine, cadaverine, spermine, and β-phenylethylamine, under controlled laboratory conditions and evaluated its potential applicability as a biological detoxification agent. Individual biogenic amines were added to culture media at an initial concentration of 50 mg/L and incubated with <i>B. velezensis</i> for up to 168 h. Residual amine concentrations were determined by high-performance liquid chromatography (HPLC) following benzoyl chloride derivatization, and biodegradation efficiencies were calculated relative to experimentally determined initial concentrations.Distinct substrate-dependent degradation patterns were observed. Histamine exhibited the highest susceptibility to biodegradation, with residual concentrations decreasing to 18.1% after 54 h and becoming undetectable after 60 h of incubation. Cadaverine showed a pronounced decrease during the intermediate stages of incubation, whereas spermine and β-phenylethylamine exhibited comparatively slower removal profiles. Nevertheless, all four biogenic amines were below the analytical detection limit at the final sampling point (168 h).For all tested biogenic amines, residual concentrations decreased significantly over time (one-way analysis of variance (ANOVA), <i>P</i> < .05). The compounds nevertheless exhibited clearly different time-dependent removal profiles.The results demonstrate that <i>B. velezensis</i> possesses a substantial capacity to degrade structurally diverse biogenic amines under controlled conditions. Particularly noteworthy was the rapid elimination of histamine, one of the most toxic and regulatory-relevant biogenic amines in fermented foods. The efficient degradation of histamine and spermine, together with the marked reduction of cadaverine, indicates that <i>B. velezensis</i> may represent a promising candidate for biogenic amine control in fermented food systems. These findings support further investigations in real food matrices and suggest that <i>B. velezensis</i> warrants additional evaluation as a potential starter or adjunct culture for improving food safety through the biological reduction of biogenic amine accumulation.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261499811"},"PeriodicalIF":1.8,"publicationDate":"2026-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149220119","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}

{"title":"Salep-modified calcium-alginate beads for probiotic encapsulation.","authors":"Hatice Sıçramaz","doi":"10.1177/10820132261499131","DOIUrl":"https://doi.org/10.1177/10820132261499131","url":null,"abstract":"<p><p>Alginate hydrogels are widely used for encapsulation; however, their inherent porosity can limit protection of probiotic cells under harsh gastrointestinal conditions. Here, glucomannan-rich salep was incorporated into Ca-alginate beads to modulate network interactions and evaluate their influence on probiotic performance. Beads containing 2% (w/v) total polymer (alginate; alginate/salep 1.5/0.5 and 1.0/1.0, w/v) were produced by extrusion into CaCl₂. <i>Lactobacillus acidophilus</i> LA-5 was encapsulated and the beads were characterized in terms of diameter, mechanical resistance, molecular interactions Fourier transform infrared spectroscopy (FTIR), microstructure scanning electron microscopy (SEM), and thermal behavior differential scanning calorimetry (DSC). Encapsulation efficiency remained high (93.0%-95.5%), indicating that partial replacement of alginate with salep did not compromise entrapment. Increasing salep concentration increased bead diameter (2.51-2.86 mm) but reduced hardness (9.1-7.5 g), suggesting changes in Ca²⁺-mediated junction density and network homogeneity. FTIR and DSC revealed no new covalent bonds, indicating that ionic crosslinking and hydrogen bonding dominate the stabilization mechanism, while SEM showed more heterogeneous bead surfaces upon salep incorporation. Under simulated gastric conditions (pH 2.0, 3 h), no viable cells were detected for any formulation, whereas encapsulation reduced bile-salt inhibition relative to free cells, with alginate-only beads providing the strongest protection. Although salep modified bead structure and physicomechanical properties, these changes did not improve probiotic protection under the gastrointestinal stress conditions evaluated. Overall, salep enables tunable Ca-alginate bead properties, but additional matrix engineering is required to achieve robust gastric protection.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261499131"},"PeriodicalIF":1.8,"publicationDate":"2026-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149192325","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}

{"title":"Integrated CIELab, electronic nose and GC-MS recognition technology elucidate the effect of oak chip aging on sensory and flavor quality of ciders.","authors":"Mengxin Chen, Shu Peng, Wen Liu, Zhengtao Zhao, Kang Xu, Mengmeng Guo","doi":"10.1177/10820132261499149","DOIUrl":"https://doi.org/10.1177/10820132261499149","url":null,"abstract":"<p><p>Oak chips are cost-effective alternatives to oak barrels to accelerate aging and to modulate sensory profiles in fermented beverages. This study investigated the effects of five commercial oak chips on the appearance, aroma, and sensory quality of cider during 90 days of aging at 20 °C. Color (CIELab), transmittance, and turbidity were used to evaluate appearance, while aroma characteristics were analyzed by electronic nose and HS-SPME-GC-MS, followed by sensory evaluation. Oak chip aging intensified color and increased visual differentiation among samples. The AM16 treatment showed the greatest decrease in transmittance (0.6%) and the highest turbidity, whereas 8HT resulted in the highest redness (a* = 0.45). Principal component analysis (PCA) analysis of the electronic nose data explained more than 95% of the total variance and clearly distinguished the AM16-treated cider, indicating a unique aroma profile. A total of 24 volatile compounds were identified in oak-aged ciders, including seven compounds absent in the control (e.g., furfural). Ester levels increased, while higher alcohols decreased after aging. Sensory analysis confirmed these trends, with 8HT-treated cider achieving the highest overall acceptance (89.9/100), characterized by enhanced aroma complexity and balanced mouthfeel. These results highlight the key role of oak chip type in optimizing cider quality.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261499149"},"PeriodicalIF":1.8,"publicationDate":"2026-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149180469","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}

{"title":"Development of pumpkin seed-Lima bean-based meatballs as sustainable protein alternatives: Evaluation of physicochemical, textural, and sensory properties.","authors":"Joyeeta Barua Purna, Kanize Fatema Konika, Maskura Ahmed Moon, Iqbal Hossain, Saydur Rahman, Anisur Rahman Mazumder","doi":"10.1177/10820132261496409","DOIUrl":"https://doi.org/10.1177/10820132261496409","url":null,"abstract":"<p><p>The growing demand for sustainable proteins has prompted interest in plant-based meat alternatives that match the nutritional, physicochemical, and sensory characteristics of animal-derived products. In this study, plant-based meatballs (PLM) were developed using pumpkin seed, lima bean, and chickpea flours, and their properties were compared with those of chicken meatballs. Three formulations were prepared using a constant chickpea flour content of 25.5% and varying proportions of pumpkin seed and lima bean flours: S₁ (51.0% pumpkin seed flour, 8.5% lima bean flour), S₂ (34.0% pumpkin seed flour, 25.5% lima bean flour), and S₃ (17.0% pumpkin seed flour, 42.5% lima bean flour). All PLM samples contained less fat and higher crude fiber than the control. Sample S₁ yielded the highest protein (15.5%) and crude fiber (5.50%) contents, together with superior sensory scores. Sample S₃ achieved the highest moisture content (61.5%), best cooking yield (90.46%), and most favorable color profile. Texture profile analysis showed that steaming enhanced the structural integrity; S₃ showed higher hardness and springiness, whereas S₁ demonstrated higher chewiness. Overall, S₁ offered the most balanced nutritional and sensory performances, whereas S₃ excelled in technological and visual attributes. These results support the feasibility of using chickpea, lima bean, and pumpkin seed flours as sustainable ingredients for plant-based meatball production.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261496409"},"PeriodicalIF":1.8,"publicationDate":"2026-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149165942","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}

{"title":"Production of vegan mayonnaise using polysaccharide-conjugated mung bean protein isolate.","authors":"Zülal Aksoy Caf, Seda Ersus","doi":"10.1177/10820132251408586","DOIUrl":"10.1177/10820132251408586","url":null,"abstract":"<p><p>Proteins play a vital role in altering food's physical properties by interacting with various components in the environment. As the number of individuals adhering to vegetarian and vegan diets rises, there's a growing demand for plant-based protein sources. Mung beans, notably rich in protein (20-25%), are a significant plant protein source, especially prevalent in Asian cuisine. In this study, mung beans were investigated as an alternative to soy protein, a widely available vegetable protein. Protein isolates were derived from mung beans by using the isoelectric precipitation method, followed by conjugation with citrus pectin via the Maillard reaction, assisted by ultrasound treatment (100 W/80 °C/20 min). The resulting protein-pectin conjugate, along with mung bean protein isolate and powder known for their exceptional emulsifying properties, were utilized to produce vegan mayonnaise. The protein content in the produced mayonnaises ranged from 1.65 to 3.66%. Particle size (D[4,3]) analysis revealed the smallest size in the conjugate-containing mayonnaise, with sizes ranging from 3.9-16.5 µm. Moreover, the mayonnaise exhibited non-Newtonian, time-dependent, and pseudoplastic behavior. Overall, this study highlights the potential of mung bean proteins and their conjugates as functional ingredients in plant-based emulsion systems.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"856-865"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145855191","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}

{"title":"Physicochemical properties, volatile compounds and basic spherification of hibiscus (<i>Hibiscus sabdariffa L.)</i> kombucha beverage.","authors":"Suzan Tireki","doi":"10.1177/10820132251387866","DOIUrl":"10.1177/10820132251387866","url":null,"abstract":"<p><p>Kombucha is a fermented beverage with a slightly acidic taste, flavor, and natural carbonation. It has gained popularity due to its health benefits. Traditional kombucha is prepared by fermentation of black tea and sucrose. Today, kombucha products do not have a standard composition and there is a growing demand. Therefore, the purpose of this research was to produce kombucha with hibiscus and two different sweeteners (apple juice concentrate and sucrose), to examine physicochemical properties, ethanol and vitamin B12 contents, to identify volatiles, and to study its compatibility in spherification. Fermentation resulted in a pH drop. Decrease in ºBx of kombucha with apple juice concentrate was seen whereas ºBx of kombucha with sucrose did not change. While density and fermentation rate of apple juice concentrate containing sample were higher than those of the sucrose containing one, beverage yields were similar. Negligible color changes were encountered during fermentation. Ethanol, vitamin B12, and carbon dioxide levels were determined as 1.08-1.12 g/L, 0.054-0.071 µg cyanocobalamin/100 g, and 0.40-0.43 g/L, respectively. Decanoic acid, octanoic acid, and lauric acid were the major volatiles. Kombucha spheres with apple juice concentrate had higher diameter and weight whereas spheres with sucrose had more uniform surface and less color change.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"805-816"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145312768","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}

{"title":"Impact of acid and alkali treatments on the nutritional, functional, and structural properties of hull-less barley flour.","authors":"Mahamudu Sasamalo, Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur, Nitin Kumar","doi":"10.1177/10820132251370817","DOIUrl":"10.1177/10820132251370817","url":null,"abstract":"<p><p>Barley is an underutilized crop with considerable potential for enhancing food security and sustainability. Hull-less barley is a nutrient-dense cereal grain rich in β-glucan and dietary fiber; however, its broader application in food systems is constrained by the presence of antinutritional factors and certain functional limitations that affect processing and bioavailability. This study investigated the effects of acid (1% HCl) and alkali (1% NaOH) treatments on two hull-less barley varieties (PL 891 and BHS 352), with emphasis on nutritional composition, antinutrient reduction, functional behavior, thermal transitions, and microstructural attributes. Both treatments improved dietary fiber and β-glucan content, with PL 891 increasing from 15.59% to 19.98% and 3.52% to 5.05%, respectively. Alkali treatment proved more effective in reducing antinutritional factors, such as tannins, decreased by 59%, phytic acid by 21%, and trypsin inhibitor activity by 42%, thus enhancing mineral bioavailability. While antioxidant activity and total phenolic content improved more prominently in acid-treated samples, alkali treatment led to superior functional attributes. Thermal analysis showed elevated gelatinization temperatures and higher enthalpy, reflecting enhanced thermal stability. Peak viscosity values reached 3450 cP in alkali-treated BHS 352, indicating improved gelling and hydration potential. Scanning electron microscope and Fourier transform infrared spectrometer analyses confirmed granule disruption, protein unfolding, and hydrogen bond rearrangement, contributing to better water interaction and digestibility. These findings highlight the potential of chemically treated hull-less barley flours as functional, health-promoting ingredients in value-added food applications, advancing sustainable nutrition in line with global development goals.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"764-779"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144991919","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}

{"title":"Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review.","authors":"Qi Liu, Kunpeng Wang, Yong Shen, Xiao Yu","doi":"10.1177/10820132251368699","DOIUrl":"10.1177/10820132251368699","url":null,"abstract":"<p><p>Plant-based fermented milk has gained significant attention as a primary substitute for dairy milk, particularly among individuals with lactose intolerance, milk allergies, and those affected by hypercholesterolemia. Additionally, as plant-based fermented milk becomes more integrated into daily life, market sales have surged, and it has increasingly been associated with sustainability and environmental protection. Due to its nutritional and functional benefits, plant-based fermented milk shows promising development prospects. This article reviews the characteristics of raw materials used in plant-based fermented milk, plant-based milk fermentation protocol, the nutritional value of various plant-based options, and strategies to enhance sensory properties, providing scientific guidance for the development and promotion of high-quality plant-based fermented milk.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"752-763"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144882509","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}

{"title":"Impact of <i>Cirina butyrospermi</i> treated with ultrasound and boiling, and effect of baking temperature on some quality attributes of rice cookies.","authors":"Mayowa Saheed Sanusi, Abdulkareem Bamidele Bello, Keziah Kehinde Ajayi, Ifeoluwa Benjamin Adedeji, Abdulwasiu Lekan Abdulazeez, Oluwatomilayo Veronica Adeponle","doi":"10.1177/10820132251387876","DOIUrl":"10.1177/10820132251387876","url":null,"abstract":"<p><p>As consumer demand for nutritious snacks rises, rice cookies are gaining attention for their gluten-free nutrient profile, and ultrasound-assisted treatment has emerged as a promising nonthermal alternative for nutrient retention of food ingredients. Edible insects, such as <i>Cirina butyrospermi</i> treated with ultrasound could offer a promising approach to developing nutrient-rich ingredients for food supplementation. This study evaluated the effects of different treatment methods (ultrasonic treatment, boiling treatment, and partial boiling-partial ultrasonic treatment) on <i>C. butyrospermi</i> and baking temperatures (120 °C, 140 °C, and 160 °C) on some quality attributes (spread ratio (SR), thickness, protein content, mineral composition (calcium, zinc, and iron), and <i>in vitro</i> protein digestibility) of rice cookies. The results revealed that treatment methods significantly influenced the cookies' quality attributes. Boiling treatment enhanced <i>in vitro</i> protein digestibility, while ultrasound treatment resulted in higher protein and mineral content. The effects of these processing conditions varied, with protein content ranging from 18.01% to 20.47%, SR (5.63-6.26), thickness (0.90-1.00 cm), <i>in vitro</i> protein digestibility (83.65-90.54%), calcium (46.19-58.63 mg/100 g), zinc (8.26-10.53 mg/100 g), and iron (3.68-4.86 mg/100 g). The optimum processing conditions are ultrasound treatment and a baking temperature of 148 °C, which produced rice cookies with superior protein content, enhanced digestibility, and higher essential mineral levels. This study highlights the treatment potential of <i>C. butyrospermi</i> in functional cookie development, paving the way for sustainable and nutrient-rich food innovations.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"817-828"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145344500","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}

{"title":"Microencapsulation of rosemary (<i>Rosmarinus officinalis</i> L<i>.</i>) phenolic extract and exploring its potential as a natural antioxidant barrier for frying oil.","authors":"Yasaman Kadivar, Sayed Amir Hossein Goli","doi":"10.1177/10820132251384798","DOIUrl":"10.1177/10820132251384798","url":null,"abstract":"<p><p>This study optimized maltodextrin concentrations and drying temperatures for the encapsulation of rosemary phenolic compounds using spray drying. Subsequently, the work examined the impact of incorporating these encapsulated phenolics (at concentrations of 75 and 150 ppm) into antioxidant-free frying oils on its quality throughout the frying process. Results showed that microcapsules with 10% maltodextrin concentration presented higher phenolic content and excellent encapsulation efficiency at 140 °C inlet temperature. During frying, polar compounds increased by 7-fold for samples with 75 ppm natural antioxidants and 4.1-fold for 150 ppm over 18 h of heating, contrasting with 35- and 28-fold for negative and positive controls, respectively. Despite an increase in total oxidation value with extended frying, oil samples containing natural antioxidants effectively controlled oxidation compared to control oil, confirmed by peroxide and thiobarbituric acid measurements up to 12 h. Thiobarbituric acid showed significant positive correlation with polar compounds, free fatty acids, dienes, and trienes, while negatively correlating with linoleic and linolenic acids, validated by principal component analysis explaining 82% of cumulative variance, with PC1 and PC2 contributing 73.38% and 9.57% variance, respectively.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"780-792"},"PeriodicalIF":1.8,"publicationDate":"2026-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148812394","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}