Food Science and Technology International最新文献

{"title":"Effect of pulsed electric field processing on the quality characteristics and enzyme activity of tender coconut water.","authors":"Nalla Bhanu Prakash Reddy, Perumal Thivya, Sugumar Anandakumar, Vincent Hema, Vadakkepulppara Ramachandran Nair Sinija","doi":"10.1177/10820132241253301","DOIUrl":"10.1177/10820132241253301","url":null,"abstract":"<p><p>Tender coconut water (TCW) is a natural drink rich in natural electrolytes, minerals, salts and sugars; it has good health benefits. But, its shelf-life is very limited because of the active nature of enzymes present in it when exposed to air. Therefore, the processing of TCW is necessary to inactivate the enzymes. So, this study aims to observe the effect of various process parameters of pulsed electric field (PEF) on the quality parameters of TCW. For the treatment of TCW with PEF, a full-factorial design of experiments was followed with process parameters such as three levels of electric field intensity (8, 12, and 16 kV/cm), two levels of pulse width (PW) (50 and 70 μs), and six levels of the number of pulses (2000 to 12,000 pulses) were considered at a constant pulse OFF time of 75 ms. PEF treatment did not significantly change pH, total soluble solids, and viscosity. However, it significantly affected vitamin C, colour, and total and reducing sugars. PEF treatment significantly enhanced the total phenolic content and antioxidant activity by 23.17% and 42.49%, respectively. At the same time, significant inactivation of polyphenol oxidase (100%) and peroxidase (60.2%) was observed at PEF treatment conditions of 16 kV/cm, 70 μs PW, and 12,000 pulses. Moreover, no significant change in the sensory acceptability of PEF-treated TCW (16 kV/cm, 70 μs PW, 12,000 pulses) when compared to the untreated/fresh TCW, which is a promising sign.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"752-764"},"PeriodicalIF":1.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140944741","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 a defined mixed starter culture for the improvement of Tej, Ethiopian honey wine.","authors":"Blen Girma, Asnake Desalegn, Dagim Jirata Birri, Mogessie Ashenafi, Fitsum Tigu","doi":"10.1177/10820132241251866","DOIUrl":"10.1177/10820132241251866","url":null,"abstract":"<p><p>Ethiopian honey wine, Tej, is the most popular traditionally fermented alcoholic beverage in Ethiopia. Owing to the spontaneous fermentation process, the final product is neither predictable nor consistent in quality. Attempts have not been made before to solve this problem. Thus, the aim of this study was to develop a potential mixed starter culture of yeast and lactic acid bacteria isolated from Tej samples for the production of Tej with consistent quality. One hundred seventy-seven lactic acid bacteria and 194 yeasts were isolated from 30 Tej samples collected from southwest Ethiopia. After sequentially testing the isolates towards physiological stress tolerance and desired metabolic products, 10 lactic acid bacteria and 10 yeast isolates were screened. Later, four lactic acid bacteria and four yeast isolates were found to be compatible in co-culture tests. Finally, the combination of lactic acid bacteria and yeast isolates was formulated using the design of expert version 7.0.0 software, and six formulates (F #1-6) were designed. Controlled Tej fermentation was performed under laboratory conditions using six lactic acid bacteria-yeast starter culture formulations. The sensory attributes, in terms of color, flavor, odor, turbidity, and overall acceptance analysis scored 4.8/5.0 (F #2) and 4.7/5.0 (F #6), with mean significant variations (<i>p</i> < 0.05) among the other formulates. These two formulates were considered the best-mixed starter cultures compared to the control and other formulates. Matrix-assisted laser desorption ionization-time of flight analysis revealed that the lactic acid bacteria starters (AAUL7 and AAUL10) belonged to <i>Lactobacillus paracasei</i>. While the yeast starters (AAUY2 and AAUY8) belonged to <i>Saccharomyces cerevisiae</i>. These mixed lactic acid bacteria-yeast starter cultures could be used as the best starter culture for the fermentation of Ethiopian honey wine, Tej, with consistent quality.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"725-739"},"PeriodicalIF":1.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140876177","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":"Enrichment of vegan gluten-free pasta with basil seeds: Cooking quality, nutritional and antioxidant properties.","authors":"Neeharika B, Vijayalaxmi K G, Shobha D","doi":"10.1177/10820132241252218","DOIUrl":"10.1177/10820132241252218","url":null,"abstract":"<p><p>The germinated clove basil (<i>Ocimum gratissimum</i>) and sweet basil (<i>Ocimum basilicum</i>) seeds being a potent source of dietary fibre, minerals and antioxidants are utilized as functional ingredients for the enrichment of gluten-free pasta. The germinated clove basil seed and sweet basil seed incorporated pastas with acceptable sensory scores were developed by substituting 30% and 15% of gluten-free flour respectively. Basil seed pastas exhibited lesser cooking time (7-8 min), cooking loss (6%) and similar texture as that of control. The clove basil seed pasta exhibited better cooking quality, nutritional and antioxidant properties than the sweet basil seed pasta due to higher level of basil seed flour substitution. Consumption of one serving of clove basil seed pasta (75 g) could meet the dietary fibre (49%, 58%), protein (15%, 17%), magnesium (18%, 21%), phosphorus (22%, 22%), manganese (28%, 28%) and copper (28%, 28%) daily requirements of sedentary adult men and women, respectively.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"765-775"},"PeriodicalIF":1.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141065177","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":"Honey induces changes in the molecular structure and microstructure of gluten in wheat-rye sourdoughs.","authors":"Julia Nutter, Amelia Ivone Saiz","doi":"10.1177/10820132241252252","DOIUrl":"10.1177/10820132241252252","url":null,"abstract":"<p><p>Chemical oxidizers and redox enzymes have traditionally been used to enhance the quality of baked goods. However, consumers now seek natural and clean-label ingredients, avoiding those with chemical-sounding names. Honey, a natural source of glucose oxidase (GOX), represents a promising alternative to purified enzymes for baking purposes. This study aimed to evaluate the effect of honey on the molecular structure and microstructure of gluten proteins in sourdough fermented by different lactic acid bacteria (LAB) strains. Four wheat-rye (1:1) sourdoughs were prepared, each supplemented with honey and inoculated with a different LAB strain. Additionally, two uninoculated doughs, one with honey (honey dough) and the other without (control dough), were prepared under identical conditions. Electronic paramagnetic resonance spectroscopy revealed the presence of hydrogen peroxide in honey solutions, indicating its role as an active source of GOX. Raman spectroscopy showed that honey addition altered the molecular structure of gluten by increasing the proportion of random coils at the expense of α-helix structures. This change is likely attributed to the competition between honey sugars and gluten proteins for water molecules in this system. Moreover, honey led to a decrease in the free sulfhydryl content of gluten compared to the control dough, suggesting an increase in disulfide crosslinking points. These enhanced protein-protein interactions were observed in scanning electron microscopy micrographs as a coarse gluten network composed of interconnected strands and fibrils. All LAB strains exhibited optimal acidification (pH < 4.3) in honey-supplemented sourdoughs, promoting the hydrolysis of gluten proteins into smaller fragments. Overall, honey-supplemented sourdoughs showed a gradual increase in the β-sheet content while decreasing the proportion of random coils over time. This trend suggests that the polypeptide fragments interacted through interchain hydrogen bonds, leading to a more ordered structure, which likely contributes to providing dough with good baking aptitude.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"740-751"},"PeriodicalIF":1.6,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140911254","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":"Exploring the impact of various processing conditions and fermentation methods on the selected physicochemical properties of sweetened <i>dahi</i> (<i>misti doi</i>).","authors":"Arijit Ray, Chitranayak Sinha, Sheetal Berry, Jitender Kumar Dabas, Adesh Kumar Sharma","doi":"10.1177/10820132251384805","DOIUrl":"https://doi.org/10.1177/10820132251384805","url":null,"abstract":"<p><p>Sweetened <i>dahi</i>, or <i>misti doi</i>, is a traditional fermented dairy product known for its light brown caramelized colour, tangy taste, and smooth texture. Despite its increasing popularity due to its unique taste and nutritional benefits, ensuring consistent quality remains a challenge, particularly due to the variability in processing conditions and fermentation methods employed by traditional producers and modern industries. This study explored the impact of caramels, packaging materials, and various fermentation methods on sweetened <i>dahi</i> production. Results indicated that <i>dahi</i> prepared in polypropylene cups with artificial liquid caramel demonstrated superior textural, sensorial, and colourimetric attributes. An advanced incubator (AI) offered precise control over pH, temperature, and fermentation time, leading to consistent fermentation and superior texture. AI yielded the best overall product with a distinct caramelized colour and optimal texture. The superior overall quality of the product was attributed to the uniform temperature distribution achieved through controlled air velocity within the chamber, combined with the use of polypropylene cups and artificial caramel. This combination provides a replicable method for producing high-quality <i>dahi</i> with consistent attributes, appealing to consumer preferences. These insights can guide dairy producers in scaling up production while ensuring product uniformity, sensory excellence, and market competitiveness.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251384805"},"PeriodicalIF":1.6,"publicationDate":"2025-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145244176","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":"Encapsulation and drying methods in the production of powdered red cabbage (<i>Brassica oleracea</i> L.): Chemometrics and Fourier transform infrared spectroscopy.","authors":"Cem Baltacıoğlu, Oktay Keskin, Hande Baltacıoğlu, Erdal Ağçam","doi":"10.1177/10820132241238261","DOIUrl":"10.1177/10820132241238261","url":null,"abstract":"<p><p>In this study, powder colorant was obtained from red cabbage (<i>Brassica oleracea</i> L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in <i>L</i>*, <i>a</i>*, and <i>C</i> values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"613-624"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140131125","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 gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology.","authors":"Batuhan Bursa, Huri İlyasoğlu","doi":"10.1177/10820132241238258","DOIUrl":"10.1177/10820132241238258","url":null,"abstract":"<p><p>The demand for gluten-free foods has increased due to health-based issues and lifestyle choices. This study aimed to develop a gluten-free cookie with enhanced nutritional value. For this reason, the composite flour from corn flour (CF) and lentil flour (LF) was prepared for cookie formulation. To eliminate the possible negative impact of LF on the sensorial properties of the cookie, lemon peel powder (LPP) was incorporated into the cookie formulation. The effects of the LF level of composite flour and the incorporation level of LPP on the physical, textural, and sensorial properties of the cookie were investigated via response methodology. The optimal levels were found as 16 g LF and 1 g LPP for 100 g composite flour. The physical, textural, and sensorial properties, proximate composition, vitamin C and total phenolic contents, and antioxidant capacity of the developed cookie and control cookies were determined. The developed cookie had a higher nutritional value than the control cookie made from CF in terms of protein, dietary fibre, ash, and vitamin C. Moreover, it presented higher total phenolic content and radical scavenging activity. According to these results, the developed cookie can be proposed for a gluten-free diet.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"602-612"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140136710","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 halochromic electrospun labels for non-invasive shelf life assessment of rainbow trout (<i>Oncorhynchus mykiss</i>): Incorporation of barberry anthocyanin extract in protein-based smart packaging.","authors":"Faezeh Sadat Aliakbari, Mahboobeh Kashiri, Behrouz Ghorani, Morteza Khomeiri, Seid Mahdi Jafari","doi":"10.1177/10820132231219779","DOIUrl":"10.1177/10820132231219779","url":null,"abstract":"<p><p>Using barberry (<i>Berberis vulgaris</i> L.) as a natural dye in combination with electrospinning technology represents a promising approach for the development of intelligent packaging systems. In this study, the influence of different concentrations of zein (16, 18, and 20%) and barberry anthocyanin-rich powder (BARP) (16, 18, and 20%) on the surface tension and rheological properties of the solution were evaluated. The most favorable nanofibers (NFs) were obtained from a solution containing 18% (w/w) zein under constant voltage. The surface morphology, size, and color-changing properties of electrospun NFs derived from zein polymers containing different concentrations of BARP (16, 18, and 20%) under various electrical fields (20, 22, and 24 kV) were evaluated. The Fourier-transform infrared spectroscopy analysis confirmed the interaction of BARP within the zein-based NFs. The results indicated that the concentration of BARP had a noticeable impact on the physicochemical properties of the NFs. Furthermore, efficacy of the appropriately fabricated halochromic label was evaluated for monitoring the packed rainbow trout fillet during refrigerated storage. On the 10^th day, a noticeable visual color turned from pink to pale yellow was observed in response to pH variations. Additionally, the TVN value confirmed the effectiveness of halochromic electrospun labels for non-invasive assessment of fish fillet quality.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"583-592"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139905486","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":"Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.","authors":"Miona Belović, Aleksandra Torbica, Vesna Vujasinović, Goran Radivojević, Lidija Perović, Jelena Bokić","doi":"10.1177/10820132241240329","DOIUrl":"10.1177/10820132241240329","url":null,"abstract":"<p><p>High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"638-648"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140174096","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 and sensory profile of some breeds of rabbits in Algeria.","authors":"Ibtissem Sanah, Hafid Kahina, Djeghim Fairouz, Bader Romeila, Zitouni Ghania, Khalfaoui Zakaria, Boudjellal Abdelghani, Sentandreu Miguel Angel, Becila Samira","doi":"10.1177/10820132241238790","DOIUrl":"10.1177/10820132241238790","url":null,"abstract":"<p><p>The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on <i>Longissimus lumborum</i> muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (<i>P</i> < 0.001), Percentage of Released Water (<i>P</i> < 0.001), Myofibril Fragmentation Index (<i>P</i> < 0.001) and a* value (<i>P</i> < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (<i>P</i> < 0.001) and b* value (<i>P</i> < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (<i>P</i> > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (<i>P</i> > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"625-637"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12381389/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140184057","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}