Food Science and Technology International最新文献

{"title":"Investigation of the effects of corn flour, Spirulina powder, and buffalo yogurt on the quality characteristics of gluten-free muffins","authors":"Fundagül Erem","doi":"10.1177/10820132241248486","DOIUrl":"https://doi.org/10.1177/10820132241248486","url":null,"abstract":"This study aimed to investigate the properties of buckwheat flour-based gluten-free muffins formulated by using corn flour (CF), Spirulina powder (SP), and buffalo yogurt (BY) levels as the factors in the Box-Behnken experimental design. The color values, total soluble polyphenol content (TPC), radical scavenging activity (RSA), specific volume, moisture content, and baking loss results were evaluated as the response variables in the design. The buckwheat flour in the control sample was substituted with CF and SP. Cow yogurt was used in the control muffin instead of milk and was substituted with BY at different levels in other samples. Among the response variables, TPC and RSA values were selected for the optimization studies. Decreasing the CF and SP levels in the formulations resulted in observing higher TPC and RSA values. Three optimal formulations were obtained by response surface methodology. Both cow and buffalo yogurt did not change the properties of the muffins adversely compared to milk. Increasing the SP content made the muffins firmer and caused a decrease in the L*, a*, b*, and browning index values of the muffins. However, sensory scores of SP-containing muffins were also satisfactory.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":"6 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2024-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140811360","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":"Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation","authors":"Sibel Bölek, Feyza Tosya, Feriha Göksu","doi":"10.1177/10820132241248483","DOIUrl":"https://doi.org/10.1177/10820132241248483","url":null,"abstract":"Tarragon has a great potential to be a healthy functional food ingredient thanks to its rich antioxidant, phenolic compounds, and nutrient content. The possibility of enriching bread with tarragon was investigated. For this aim, tarragon powder was used at the rates of 0, 2, 4 and 6% instead of wheat flour. In this study, the effects of substitution on the rheological properties of bread dough and color, total phenolic content, antioxidant activity, texture, sensory, and Fourier transform infrared (FT-IR) analysis of bread samples were performed. The composition of tarragon powder showed significant protein (23.16%), crude fiber (7.4%), antioxidant (48.22 ± 0.11%), and total phenolic content (511.66 ± 1.56 mg GAE/100 g). Bread samples with increased fiber and protein content were obtained by adding tarragon powder to the bread formulation. The major differences in the FT-IR absorbance spectra for the bread samples were not observed. Additionally, tarragon powder significantly increased the antioxidative properties of breads ( p < 0.05). Adding up to 4% tarragon powder to the bread formulation increased the sensory scores of the breads.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":"39 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140806099","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":"An investigation on the effect of ultrasonication and microfiltration processing on the quality of king coconut (Cocos nucifera var. aurantiaca) water compared to minimal and thermal processing","authors":"Ranahansi Rangadharee Bandara, Thirani Sasmini, Dilani Thilanka Hewa Pathirana, Chandi Yalegama, Melani Arachchige, Maathumai Sivaji","doi":"10.1177/10820132241248480","DOIUrl":"https://doi.org/10.1177/10820132241248480","url":null,"abstract":"The study aimed to investigate the effect of thermal and non-thermal processing on the physicochemical, microbial, and sensory characteristics of king coconut water. King coconut water samples were subjected to ultrasonication (50 kHz, 30 min at 35 °C), microfiltration (0.5 µm), and thermal treatments (at 90 °C for 10 min) with sodium metabisulfite (0.1 g/L) except the fresh sample (control). Samples were tested for physiochemical, microbial, and sensory parameters. Storage studies were conducted at 4 °C for 28 days. pH, titratable acidity, and total sugar of all treated samples were within the Sri Lankan Standard (SLS) limit (4.6–5.5, 0.07–0.1%, 4.1–6.5%, respectively) during the 28 days of storage. Sodium metabisulfite addition was significant in lowering the browning index. Antioxidant and phenolic contents of microfiltered and ultrasonicated samples varied between 49%–65% and 2.5−2.8 GAE mg/100 mL, respectively, during 4 weeks of storage, which was significantly higher compared to the heat-treated samples. Sensory evaluation scored the lowest attribute values for thermally treated samples. Microbial analyses indicated that microfiltered and ultrasonicated king coconut water remained safe for consumption for up to 4 weeks. Ultrasound and microfiltration, with the integration of sodium metabisulfite, were identified as effective methods for processing king coconut water while preserving its wholesome properties.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":"16 1","pages":""},"PeriodicalIF":2.3,"publicationDate":"2024-04-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140636149","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":"A comparative study of electrical and conventional pre-treatments for quality assessment of hot air dried green bell pepper.","authors":"Nihal Turkmen Erol, Bige Incedayi, Ferda Sari, Omer Utku Copur","doi":"10.1177/10820132221132903","DOIUrl":"10.1177/10820132221132903","url":null,"abstract":"<p><p>In this study, the effect of pretreatments (hot water blanching, microwave blanching and ohmic heating) on drying kinetics and quality characteristics of green bell pepper dried at 60, 70 and 80 °C was investigated. Four mathematical models were fitted to experimental data and <i>Logarithmic</i> model was found to be the best for all the samples. Rehydration ability of only ohmic heating pretreated peppers was higher than untreated ones. Total polyphenol (TP) content and antioxidant capacity (AC) of dried peppers varied between 3.21-5.08 mg gallic acid equivalent (GAE)/g dry matter (DM) and 1037.57-2407.40 mmol AAE/100 g DM, respectively. The content of ascorbic acid (AA) in dried samples was in the range of 187.25-722.55 µg/g DM. The bioaccessibility of TP after <i>in-vitro</i> digestion varied from 79.44 to 97.73%. Losses of chlorophyll a and b were very high in all samples compared to fresh ones but the most in control samples.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"185-196"},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10530014","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":"Potential antimicrobial activity of camel milk as a traditional functional food against foodborne pathogens in vivo and in vitro.","authors":"Amro Abdelazez, Sherif Melak, Heba Abdelmotaal, Garsa Alshehry, Huda Al-Jumayi, Eman Algarni, Xiang-Chen Meng","doi":"10.1177/10820132221146322","DOIUrl":"10.1177/10820132221146322","url":null,"abstract":"<p><p>Foodborne pathogens are a leading cause of mortality worldwide. Therefore, strategies focused on functional foods are urgently required to tackle this issue. As a result, camel milk is one of the most important traditional functional foods since it contains a variety of bioactive components, which all have antimicrobial activity against foodborne pathogens. The study aims to investigate the potential antimicrobial activity of raw camel milk against foodborne pathogens in both in vitro agar well diffusion and infected mice, especially <i>Listeria monocytogenes</i>, <i>Staphylococcus aureus</i>, <i>Salmonella</i> Typhimurium and <i>Escherichia coli</i>, particularly in societies that rely on consuming camel milk in its raw form. A total of eighty C₅₇BL/6 mice were divided into ten groups and gavaged with or without camel milk for two consecutive weeks. A blood plasma analysis and serum insulin levels were measured. Histological investigations of the liver, pancreas, kidney, spleen, lung and testicles were also performed. In both in vivo and in vitro studies when compared to other pathogenic bacteria, <i>E. coli</i> was the most affected by raw camel milk, with a significant clear zone of 2.9 ± 0.13 cm in vitro and in all measured parameters in vivo (<i>p</i> < 0.05). As a result, we advocated for further research to improve camel breeding, raise milk yield and extend its reproductive capability as one of the most important farm animals.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"239-250"},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10846783","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 novel heat-treated sausage with <i>Pleurotus ostreatus</i>: Low energy, enhanced bioactivity, reduced amount of meat and fat.","authors":"Cemhan Doğan","doi":"10.1177/10820132221147079","DOIUrl":"10.1177/10820132221147079","url":null,"abstract":"<p><p>The use of <i>Pleurotus ostreatus</i> to reduce calories and increase bioactivity in processed meat products is an increasingly common practice. In this study, a novel sausage containing <i>P. ostreatus</i> was developed based parameters like protein, antioxidants, total phenolic content, cohesiveness, energy, fat, ΔE, hardness, and gumminess values using a D-optimal mixture design. The results showed that over 20% of <i>P. ostreatus</i> could be used in sausage production. Moreover, it was concluded that the optimized sausages contain less fat (33.05%) and meat (18.6%) and therefore have a lower calorie value (19.03%). In addition, <i>P. ostreatus</i> added to the sausage formulation decreased the use of animal raw materials, increased the bioactive properties of the sausages, and did not cause a significant change in the amino acid profile.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"260-272"},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10460736","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":"Bacteriophages as an alternative for biological control of biofilm-forming <i>Salmonella enterica</i>.","authors":"Emanuele Serro Pottker, Laura Beatriz Rodrigues, Karen Apellanis Borges, Suyene Oltramari de Souza, Thales Quedi Furian, Carlos Tadeu Pippi Salle, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento","doi":"10.1177/10820132221144341","DOIUrl":"10.1177/10820132221144341","url":null,"abstract":"<p><p>Salmonellosis is one of the most common foodborne diseases worldwide. Surface adherence and biofilm formation are among the main strategies evolved by <i>Salmonella</i> to survive under harsh conditions and are risk factors for its spread through the food chain. Owing to the increase in antimicrobial resistance, there is a growing need to develop other methods to control foodborne pathogens, and bacteriophages have been suggested as a potential alternative for this purpose. The aim of this study was to evaluate bacteriophages as a biological control of <i>Salmonella enterica</i> serotypes to inhibit and remove bacterial biofilms. A total of 12 <i>S. enterica</i> isolates were selected for this study, all of which were biofilm producers. Seven bacteriophages were tested, individually and in a cocktail, for their host range and efficiency of plating (EOP). The phage cocktail was evaluated for its antibiofilm effect against the <i>Salmonella</i> biofilms. Phages UPF_BP1, UPF_BP2, UPF_BP3, UPF_BP6, and 10:2 possessed a broad lytic spectrum and could infect all <i>S. enterica</i> strains. Phages 10:2, UPF_BP6, and UPF_BP3 had high EOP in 10, 9, and 9 out of the 12 <i>S. enterica</i> strains, respectively. The cocktail was able to infect all <i>S. enterica</i> strains and had a high EOP in 10 out of 12 <i>S. enterica</i> isolates, presenting a broader host range than any of the tested single phages. A wide variation of inhibition among strains was observed, ranging from 14.72% to 88.53%. Multidrug-resistant and strong biofilm producer strains showed high biofilm inhibition levels by phage cocktail. Our findings demonstrate the ability of the cocktail to prevent biofilm formation and remove formed biofilms of <i>Salmonella</i>. These results indicate that the phage cocktail is a promising candidate to be used as an alternative for the control of <i>Salmonella</i> biofilms through surface conditioning.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"197-206"},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10371625","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":"Investigations on the shelf life of rainbow trout fillets covered by quinoa biofilms enriched with different essential oils (<i>Nigella sativa</i> and <i>Mentha piperita</i>).","authors":"Kübra Güler, Telat Yanık, Gonca Alak","doi":"10.1177/10820132221145973","DOIUrl":"10.1177/10820132221145973","url":null,"abstract":"<p><p>Having no adverse effects on the consumer's health, causing zero or minimal damage to the environment, and maintaining the nutritional quality of the product are too important criteria for food packaging materials. Edible biofilm packaging techniques are successful to meet many of these features. To strengthen this claim, rainbow trout (<i>Oncorhynchus mykiss</i>) fillets were coated with an edible film solution (obtained from quinoa starch), which attracted a lot of attention in terms of nutritional value. The prepared biofilm solutions were applied in four different groups (control, quinoa, quinoa + black seed oil, and quinoa + mint oil) and stored in refrigerator conditions (4 ± 1 °C) for 15 days. Microbiological (total aerobic mesophilic bacteria, psychrophilic bacteria, <i>Pseudomonas</i>, lactic acid bacteria, and Enterobacteriaceae) and chemical analyses (TBARS, TVB-N, pH) were performed on certain days of storage. At the end of the study, it was stated that coating fish fillets with edible quinoa, which was enriched by black cumin and mint essential oils, had positive chemical and microbiological results. The highest value for pH was 7.03 ± 0.09 obtained in the control group. It was found that black seed oil has antimicrobial specifications via slowing the microorganism development and prolongs the storage time. The TVB-N value was below the consumable limit value (25 mg/100 g) in the treatment groups and the TBARS value was lowest (1.62 ± 0.21 μmolMA/kg) in the black seed oil group. Consequently, it is suggested that black seed oil may be used on trout fillets to prolong storage time.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"251-259"},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10724297","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":"Evaluation of the effects of canning variables on the mineral composition of canned cowpeas (<i>Vigna unguiculata</i> l. Walp) using multi-response analysis.","authors":"Wagna Piler Carvalho Dos Santos, Rita Maria Weste Nano, Fábio Santos de Oliveira, Lucas Costa Maia, Katia Elizabeth de Souza Miranda, Iasmin Araújo Lobão Campos","doi":"10.1177/10820132221146593","DOIUrl":"10.1177/10820132221146593","url":null,"abstract":"<p><p>This study aims to investigate the effects of canning variables (cooking time, storage time, volume of vinegar, salt and sugar) on the mineral composition of canned cowpea (<i>Vigna unguiculata</i> (L.) Walp) and which conditions provide optimised preservation of the mineral content of the grains. Different formulations of canned cowpeas were produced following two levels factorial experimental design using five variables. A set of 11 different formulations were evaluated using the desirability function with essential minerals (Ca, Cu, Fe, Mn, Mg, P and Zn) as the response. The optimal multi-response conditions for higher mineral retention were: 360 days of storage at 30 ± 5 °C (ST2), 30 ml of vinegar, 9.0 g of NaCl, 18 min of cooking time, and 9.0 g, 19.5 g or 30 g of sugar (the effect of the sugar content at the evaluated range was not significant at 95% confidence level).</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"232-238"},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10460735","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":"Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference.","authors":"Men Long, Yanling Wei, Shoukui Tao, Yejing Wu, JingYi Wang, Di Zhou, Huazhen Cai, Ge Zhan","doi":"10.1177/10820132221150534","DOIUrl":"10.1177/10820132221150534","url":null,"abstract":"<p><p>Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"273-281"},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10545952","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}