Food Science and Technology International最新文献_第10页

Assessment of Bacillus cereus concentration in soy-based beverages prepared from cold plasma-decontaminated raw materials. 用冷等离子体净化原料制备的大豆基饮料中蜡样芽孢杆菌浓度的评价。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-04 DOI: 10.1177/10820132261446803

M Teresa Fernández-Felipe, María Inés Valdez-Narváez, Walter Randazzo, Dolores Rodrigo

{"title":"Assessment of Bacillus cereus concentration in soy-based beverages prepared from cold plasma-decontaminated raw materials.","authors":"M Teresa Fernández-Felipe, María Inés Valdez-Narváez, Walter Randazzo, Dolores Rodrigo","doi":"10.1177/10820132261446803","DOIUrl":"https://doi.org/10.1177/10820132261446803","url":null,"abstract":"This study aimed to develop industrial exposure assessment models to determine the contamination level of Bacillus cereus in soy-based beverages formulated from raw materials (soy flour and soy protein) decontaminated by using cold plasma technology. The assessment comprised two stages: i) cold plasma sanitization of raw materials and ii) subsequent storage under cold chain break conditions (20 °C) of beverages formulated by using the sanitized raw material. B. cereus spores were inoculated into the raw materials and treated with synthetic air plasma (0.80 mbar, 300 W) at varying exposure times. Inactivation curves were modeled using the Weibull distribution function. To assess the growth, the Baranyi and Roberts model was used incorporating data from previous studies. The modular industrial exposure assessment models were used to perform Monte Carlo simulations including different initial contamination levels (102 to 104 CFU/g) and two plasma performance criteria (1 and 2 log reductions). Although all units remained contaminated, plasma treatment prevented B. cereus from reaching the infective dose in the formulated beverages with sanitized raw material, in all evaluated scenarios. Conversely, drinks formulated with untreated raw materials exceeded that infective dose at the highest contamination level. Consequently, cold plasma was found to be useful for the sanitization of raw materials used for formulate beverages, maintaining a safe level of B. cereus under cold chain break conditions. Cold plasma could be integrated into a hurdle technology approach to enhance food safety standards.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261446803"},"PeriodicalIF":1.6,"publicationDate":"2026-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147812844","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

Flaxseed mucilage powder: Influence of drying methods and maltodextrin on physicochemical properties. 亚麻籽胶粉：干燥方法及麦芽糊精对其理化性质的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-27 DOI: 10.1177/10820132261442737

Havva Cimen, Cansu Ekin Bonacina, Hulya Cakmak

{"title":"Flaxseed mucilage powder: Influence of drying methods and maltodextrin on physicochemical properties.","authors":"Havva Cimen, Cansu Ekin Bonacina, Hulya Cakmak","doi":"10.1177/10820132261442737","DOIUrl":"https://doi.org/10.1177/10820132261442737","url":null,"abstract":"In this study, flaxseed mucilage was extracted using distilled water as a green solvent and dried by spray-drying and freeze-drying, with and without added maltodextrin (control). The extraction process was optimized using response surface methodology, with seed-to-water ratio (1:30-1:8), temperature (20 °C-90 °C), and time (30-120 min) as variables. Responses included gel yield, dry matter, and °Brix. Optimal extraction conditions (90 °C, 120 min, 1:8 ratio) yielded the highest dry matter and °Brix values, and this mucilage was used in drying experiments. Mucilage solutions with maltodextrin (dextrose equivalents 5-7 and 18-20) and control samples were dried and characterized. Powders were evaluated for moisture content, density, flowability, solubility, particle size, color, viscosity, thermal properties, and microstructure. The freeze-dried control had the lowest moisture content (p < 0.05). Maltodextrin significantly increased bulk density (p < 0.05), with no significant difference obtained associated with dextrose equivalent levels (p > 0.05). Freeze-drying improved solubility, while spray-dried powders had smaller particle sizes compared to freeze-dried powders. Scanning electron microscope images exhibited the presence of larger particles in freeze-dried powders.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261442737"},"PeriodicalIF":1.6,"publicationDate":"2026-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147767050","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

Indicator films based on nano-ZnO, purple tomato anthocyanins and polyvinyl alcohol for application in chicken packaging. 以纳米zno、紫番茄花青素和聚乙烯醇为基材的指示膜在鸡肉包装中的应用。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-22 DOI: 10.1177/10820132261443817

Guorui Zhou, Yana Li, Zixu Fang, Beihai Wang, Wanqiu Lu

{"title":"Indicator films based on nano-ZnO, purple tomato anthocyanins and polyvinyl alcohol for application in chicken packaging.","authors":"Guorui Zhou, Yana Li, Zixu Fang, Beihai Wang, Wanqiu Lu","doi":"10.1177/10820132261443817","DOIUrl":"https://doi.org/10.1177/10820132261443817","url":null,"abstract":"Nano-ZnO/purple tomato anthocyanin (PTA)/polyvinyl alcohol (PVA) composite films were prepared by solution casting, with nano-ZnO content varied from 0% to 10% relative to the PVA matrix. The influence of nano-ZnO content on the films was evaluated, covering mechanical properties, moisture content, water vapor transmission rate, swelling rate, antioxidant activity, color response, X-ray diffraction (XRD), Fourier transform infrared (FTIR), scanning electron microscope (SEM), and thermal stability, to assess their potential as smart food labels. The results revealed that the composite films displayed pH-responsive behavior. With increasing nano-ZnO concentration, the tensile strength of the films increased from 29.2 MPa to 39.2 MPa, while the elongation at break was enhanced by 26.4%. The antibacterial inhibition rates of films containing 0%-10% nano-ZnO against Staphylococcus aureus and Escherichia coli ranged from 30.54% to 93.82% and from 23.41% to 88.31%, respectively. Moisture content, water vapor transmission rate, thermal stability, and antibacterial activity exhibited gradual improvement, whereas antioxidant capacity and swelling rate decreased from 68.1% to 38.3% and from 127% to 42%, respectively. When applied in chicken breast packaging, composite films with 0% and 5% nano-ZnO showed noticeable color difference changes across different spoilage stages of the chicken breast, indicating their potential as freshness indicator labels.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261443817"},"PeriodicalIF":1.6,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147766957","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

Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating. 欧姆加热过程中电场强度和频率对嫩椰子水多酚氧化酶失活及品质参数的影响

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-22 DOI: 10.1177/10820132261439222

Doan Nhu Khue, Ho Van Vu, Le Nhat Tam, Lai Quoc Dat

{"title":"Impact of electric field intensity and frequency on polyphenol oxidase inactivation and quality parameters of tender coconut water during Ohmic heating.","authors":"Doan Nhu Khue, Ho Van Vu, Le Nhat Tam, Lai Quoc Dat","doi":"10.1177/10820132261439222","DOIUrl":"https://doi.org/10.1177/10820132261439222","url":null,"abstract":"Coconut water is well recognized for its refreshing flavor and nutritional value. However, its commercial use is limited by rapid spoilage, primarily due to enzymatic browning and oxidative reactions. This study investigates the application of Ohmic heating, an emerging thermal method that incorporates electric field exposure, to improve the stability of coconut water through combined thermal and non-thermal effects. Treatments were performed at different electric field strengths (20-30 V/cm) and frequencies (50-10,000 Hz). Key quality attributes including polyphenol oxidase activity, total soluble solids, pH, acidity, turbidity, color, total phenolic content, and antioxidant capacity (2,2-diphenyl-1-picrylhydrazyl (DPPH) assay) were assessed. The study showed that Ohmic heating at 25 V/cm and 500 Hz enabled rapid temperature rise, limited physicochemical alterations, and improved enzyme inactivation efficiency. Ohmic heating at 90 °C for 5 min resulted in more effective polyphenol oxidase inactivation than conventional heating (77.6% vs. 43.9%). These findings support the potential of Ohmic heating as a mild pasteurization approach that maintains product quality while enhancing safety.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261439222"},"PeriodicalIF":1.6,"publicationDate":"2026-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147767009","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 heat pre-treatment at different temperatures with different cooking techniques on the resistant starch, physicochemical and thermal properties of white rice. 不同温度、不同蒸煮工艺的热处理对白米抗性淀粉、理化性质和热性质的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-21 DOI: 10.1177/10820132261437010

Aliah Zannierah Mohsin, Tharishini Manalan, Kairvenee Neetissha Vejiyahcumar, Radhiah Shukri, Radhiahtul Raehan Mustafa, Hor Yeng Fong, Roselina Karim, Zulfitri 'Azuan Mat Daud, Barakatun Nisak Mohd Yusof

{"title":"Effect of heat pre-treatment at different temperatures with different cooking techniques on the resistant starch, physicochemical and thermal properties of white rice.","authors":"Aliah Zannierah Mohsin, Tharishini Manalan, Kairvenee Neetissha Vejiyahcumar, Radhiah Shukri, Radhiahtul Raehan Mustafa, Hor Yeng Fong, Roselina Karim, Zulfitri 'Azuan Mat Daud, Barakatun Nisak Mohd Yusof","doi":"10.1177/10820132261437010","DOIUrl":"https://doi.org/10.1177/10820132261437010","url":null,"abstract":"The composition of resistant starch (RS) in high glycemic index food like white rice could contribute to altering its dietary glycemic load, which would be a promising strategy in managing obesity and improving dietary fiber intake. Heat pre-treatment, cooking methods and temperatures are among the key factors to impact RS content. This study aimed to investigate the effect of pre-treatment (oven heating) at different temperatures with different cooking techniques (steaming or boiling) on RS, physicochemical and thermal properties, and crystallinity of white rice. The study demonstrated steam-cooked rice with pre-treatment at 55, 75, and 95 °C increased RS to 5.96%, 5.99%, and 5.48%, and amylose content increased to 34.18%, 37.87%, and 21.59% respectively. In contrast, rice cooked with boiling method after pre-treatment at 55, 75, and 95 °C decreased RS to 4.13%, 5.54%, and 3.66%, and amylose content decreased to 22.91%, 25.35%, and 21.55% respectively. Thermal properties and crystallinity of treated rice were analyzed via differential scanning colorimetry and X-ray diffraction (XRD). The gelatinization temperatures of all treated rice had significantly decreased because of reduced amylose content and slightly weakened starch crystalline structure. The XRD analysis revealed a V-type pattern and a slightly weak A-type pattern for all treated rice. Overall, rice treated at 75 °C followed by steam cooking performed the best in terms of amylose, RS contents, and textural properties (hardness and stickiness), hence can be suggested for obese people to improve their dietary fiber intake in their daily diet.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261437010"},"PeriodicalIF":1.6,"publicationDate":"2026-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147767030","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

Thermal and structural characterisation of resistant starch from Andean roots cultivated in Colombia. 哥伦比亚栽培的安第斯根抗性淀粉的热特性和结构特征。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-17 DOI: 10.1177/10820132261416562

Elsa Fonseca, Noelia Betoret, Liliana Betancourt

{"title":"Thermal and structural characterisation of resistant starch from Andean roots cultivated in Colombia.","authors":"Elsa Fonseca, Noelia Betoret, Liliana Betancourt","doi":"10.1177/10820132261416562","DOIUrl":"https://doi.org/10.1177/10820132261416562","url":null,"abstract":"Resistant starch (RS) is a type of dietary fibre with recognised health benefits. This study aimed to obtain and characterise RS from Andean roots, resources that have a low ecological footprint and contribute to agroecosystem resilience under climate change, while remaining rooted in traditional cultural practices. Starch extracted from achira (Canna edulis Ker), ibia (Oxalis tuberosa Molina) and batata (Ipomoea batatas Lam) was subjected to enzymatic debranching followed by autoclave-cooling (AC) cycles according to a completely randomised 3 × 3 × 2 factorial design. The highest RS percentages (p ≤ 0.05) were obtained with two or three AC cycles of 90 or 120 min at 121 °C for I. batatas (46.23% RS), with two AC cycles of 120 min at 130 °C for C. edulis (48.02% RS) and with three AC cycles of 90 min at 130 °C for O. tuberosa (45.37% RS). Total dietary fibre (%TDF) in RS increased by 10.88% for I. batatas, 12.88% for C. edulis and 10.21% for O. tuberosa compared with their native starches (NSs). Thermogravimetric analysis showed greater thermal stability of RS against degradation than NS. Differential scanning calorimetry revealed that RS exhibited lower gelatinisation temperatures (Tg) and enthalpy (ΔHg) and a broader gelatinisation range (ΔTg) than NS, due to the formation of retrograded structures with heterogeneous and less hydrated crystalline regions. X-ray diffraction patterns showed a C-type crystallographic pattern for C. edulis RS and mixed B- and V-type patterns for RS from I. batatas and O. tuberosa. Infrared spectra (FTIR-ATR) confirmed a higher degree of retrogradation and distinct crystalline organisation in RS compared with NS. These properties highlight the potential of RS from Andean roots as functional ingredients with prebiotic benefits.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261416562"},"PeriodicalIF":1.6,"publicationDate":"2026-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147716422","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

Rheological behavior and color stability insights into yerba mate (Ilex paraguariensis) ultrafine suspensions with nanocellulose as a structuring agent. 以纳米纤维素为结构剂的巴拉圭马黛茶超细混悬液的流变性能和颜色稳定性研究。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-08 DOI: 10.1177/10820132261431645

Fillemon Edillyn da Silva Bambirra Alves, Gerson Lopes Teixeira, Fernanda Fogagnoli Simas, Joana Lea Meira Silveira, Agnes de Paula Scheer

{"title":"Rheological behavior and color stability insights into yerba mate (Ilex paraguariensis) ultrafine suspensions with nanocellulose as a structuring agent.","authors":"Fillemon Edillyn da Silva Bambirra Alves, Gerson Lopes Teixeira, Fernanda Fogagnoli Simas, Joana Lea Meira Silveira, Agnes de Paula Scheer","doi":"10.1177/10820132261431645","DOIUrl":"https://doi.org/10.1177/10820132261431645","url":null,"abstract":"Yerba mate (YM) (Ilex paraguariensis A. St-Hil.) is a South American plant traditionally consumed as an infusion, but its chemical complexity and bioactive composition support broader applications as a natural food ingredient. This study evaluated the color stability and rheological behavior of colloidal suspensions prepared from ultrafine YM particles and nanocellulose (NC) blends. Color stability was assessed under three pH conditions (4, 7, and 10) during refrigerated storage for 21 days, using CIE Lab* parameters. Acidic and neutral conditions resulted in greater color stability, with marked deterioration at alkaline pH, suggesting promising applications in acidic food systems such as yogurts. Rheological properties were investigated through steady-shear flow curves, oscillatory measurements, and temperature sweeps. All formulations exhibited pseudoplastic shear-thinning behavior, with viscosity increasing in proportion to NC concentration. Model fitting (Ostwald-de Waele and Herschel-Bulkley) confirmed that NC enhanced network firmness, lowered flow behavior index values (n < 0.4), and increased yield stress in mixed systems. Oscillatory analyses revealed predominantly elastic behavior (G' > G''), with greater thermal resilience and partial recovery in NC-rich blends. Overall, YM-NC dispersions present potential as multifunctional ingredients, combining natural green coloration with tunable rheological properties for high-value food, cosmetic, and pharmaceutical formulations.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261431645"},"PeriodicalIF":1.6,"publicationDate":"2026-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147632966","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

Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein-maltodextrin matrix and its potential to extend the shelf life of meatballs. 鹰嘴豆蛋白-麦芽糖糊精基质中包封孜然籽精油的抑菌效果及其对肉丸保质期的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-01 Epub Date: 2025-01-02 DOI: 10.1177/10820132241307715

Dilara Devecioglu, Onur Atli, Asli Can Karaca, Funda Karbancioglu-Guler

{"title":"Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein-maltodextrin matrix and its potential to extend the shelf life of meatballs.","authors":"Dilara Devecioglu, Onur Atli, Asli Can Karaca, Funda Karbancioglu-Guler","doi":"10.1177/10820132241307715","DOIUrl":"10.1177/10820132241307715","url":null,"abstract":"This study aimed to evaluate the antimicrobial effectiveness of cumin seed essential oil (CEO) after encapsulation in chickpea protein-maltodextrin matrix by spray drying and to provide insight into potential use as a natural ingredient in meat-based products. The surface morphology results of encapsulated CEO showed the dispersion in the wall material matrix, and the observed specific common peaks in the FT-IR spectra of encapsulated and non-encapsulated CEO proved the successful encapsulation. The antibacterial activity of non-encapsulated CEO against Escherichia coli BC1402, Pseudomonas aeruginosa ATCC 27853, Salmonella Typhimurium ATCC 0402, Staphylococcus aureus ATCC 25923 were first evaluated by disc diffusion assay. P. aeruginosa ATCC 27853 and S. Typhimurium ATCC 0402 were more sensitive with the inhibition zones ranging from 11.20 to 12.66 mm. The lowest minimum inhibitory concentration was noted for non-encapsulated CEO against P. aeruginosa ATCC 27853 (0.5 mg/mL) and the highest minimum bactericidal concentration (16 mg/mL) was found for encapsulated CEO against S. aureus ATCC 25923. In addition to notable microbial inhibition activity, in situ antibacterial activity of CEO for meatballs was remarkable along nitrite. The microbial load of meatballs without any additives increased with storage time (4.08-10.50 log CFU/g). At the end of the storage (14 days, 4 °C), the antibacterial activity of encapsulated and non-encapsulated CEO was statistically different (p < 0.05) from nitrite in terms of total aerobic mesophilic (6.35-6.54 log CFU/g) and total coliform (2.63-3.09 log CFU/g). In conclusion, the encapsulated CEO was identified as a potential natural alternative for synthetic preservatives for meat-based products. The findings of this study can pave the way for future studies in this area.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"333-342"},"PeriodicalIF":1.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921063","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 silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake. 聚乙烯包装中的纳米银颗粒对油饼理化、微生物和质地特性的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-01 Epub Date: 2024-11-15 DOI: 10.1177/10820132241297691

Monireh Joshaghanizade, Shahla Shahriari, Mozhdeh Karbalaee Hoseini Ghiasvand, Mania Salehifar

{"title":"Effect of silver nanoparticles in polyethylene packaging on physicochemical, microbiological, and textural properties of oil cake.","authors":"Monireh Joshaghanizade, Shahla Shahriari, Mozhdeh Karbalaee Hoseini Ghiasvand, Mania Salehifar","doi":"10.1177/10820132241297691","DOIUrl":"10.1177/10820132241297691","url":null,"abstract":"This study investigated silver nanoparticle (SNP)/titanium dioxide polyethylene films as chemical preservative substitutes to increase the shelf life of oil cake. The research examined three types of packaging films: standard low-density polyethylene (LDPE), LDPE with 3% SNP, and LDPE with 5% SNP, and assessed their impact on oil cake shelf life. Analysis of packaging films included scanning and transmission electron microscopy (SEM and TEM), and Fourier-transform infrared spectroscopy. The study evaluated the effects of SNP on chemical and microbial stability on oil cakes in different storage days (1st, 15th, 30th, and 37th days) at 25 °C. Parameters such as moisture content, water vapor permeability, water activity, peroxide, fat acidity, texture, and microorganisms were studied. The results demonstrated that SNP-containing films can extend the shelf life of oil cake up to 37 days, marked by a significant decrease in microbial growth, particularly mold, compared to conventional packaging films. Notably, films with 5% SNP concentrations exhibited the highest efficacy in preserving the quality of the oil cake. Higher concentrations of SNP led to an increased reduction in microbial load and enhanced mold control while maintaining favorable quality assessment indices throughout the storage period from day 1 to day 30. Remarkably, oil cake packaged with a 5% SNP polymer film displayed the most promising outcomes, extending shelf life up to 30 days at 25 °C.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"251-266"},"PeriodicalIF":1.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142617013","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

Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus. 磷酸盐和两阶段烹饪：对半腱牛肉中脂质氧化和嫩度的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-04-01 Epub Date: 2024-12-05 DOI: 10.1177/10820132241299840

Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi, John Tang Yew Huat, Ismail Ishamri

{"title":"Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus.","authors":"Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi, John Tang Yew Huat, Ismail Ishamri","doi":"10.1177/10820132241299840","DOIUrl":"10.1177/10820132241299840","url":null,"abstract":"The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then sous-vide cooked at two different temperatures, 60 °C and 70 °C, for two different durations, 3 h and 6 h. Analytical techniques including Warner-Bratzler shear force (WBSF), pH, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) were employed. STPP concentration did not yield a statistically significant impact on the pH and FTIR spectrum of sous-vide beef (p > 0.05). However, STPP markedly enhanced tenderness by loosening the myofibril structure (observed in SEM) and weakening myosin and actin bands (observed in SDS-PAGE). This improvement led to lower WBSF values with 0.3% STPP, particularly noticeable at 60 °C for 6 h. Additionally, 0.3% STPP delayed lipid oxidation, evidenced by lower oxidation values after 4 weeks of refrigerated storage at 4 °C. These findings highlight STPP's potential to improve tenderness and lipid oxidation stability in sous-vide beef.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"298-309"},"PeriodicalIF":1.6,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142779736","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