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

Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making. 焦亚硫酸钠的绿色替代品：细菌和真菌蛋白酶在硬饼干制作中的效果比较

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-01-22 DOI: 10.1177/10820132231152279

Farzad Saberi, Fatemeh Kouhsari, Nicola Gasparre

{"title":"Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making.","authors":"Farzad Saberi, Fatemeh Kouhsari, Nicola Gasparre","doi":"10.1177/10820132231152279","DOIUrl":"10.1177/10820132231152279","url":null,"abstract":"Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant (p < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"407-417"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11155218/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10564410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris). 优化超声波辅助渗透脱水作为微波干燥甜菜根（Beta vulgaris）的预处理。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-01-30 DOI: 10.1177/10820132231153501

Habibe Memis, Fevzi Bekar, Cagri Guler, Aybike Kamiloğlu, Naciye Kutlu

{"title":"Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris).","authors":"Habibe Memis, Fevzi Bekar, Cagri Guler, Aybike Kamiloğlu, Naciye Kutlu","doi":"10.1177/10820132231153501","DOIUrl":"10.1177/10820132231153501","url":null,"abstract":"The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"439-449"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10591500","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

Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets. 分析塞尔维亚市场上果蔬汁的抗氧化潜力。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-02-20 DOI: 10.1177/10820132231158961

Vanja Šeregelj, Vesna Tumbas Šaponjac, Lato Pezo, Jovana Kojić, Biljana Cvetković, Nebojsa Ilic

{"title":"Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets.","authors":"Vanja Šeregelj, Vesna Tumbas Šaponjac, Lato Pezo, Jovana Kojić, Biljana Cvetković, Nebojsa Ilic","doi":"10.1177/10820132231158961","DOIUrl":"10.1177/10820132231158961","url":null,"abstract":"Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"472-484"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10753007","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 ultrasound processing on rheological properties and color of green food products. 超声波处理对绿色食品流变特性和颜色的影响

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-05-22 DOI: 10.1177/10820132231176872

Manolya Eser Oner

{"title":"Effect of ultrasound processing on rheological properties and color of green food products.","authors":"Manolya Eser Oner","doi":"10.1177/10820132231176872","DOIUrl":"10.1177/10820132231176872","url":null,"abstract":"Changes in rheological behavior and physical properties of avocado dressing and green juice samples processed by ultrasound (US) technology (120 µm, 24 kHz, up to 2 min, 20 °C) were investigated. The avocado dressing followed pseudoplastic flow behavior, which had good fit to the power law model, with R2 values >0.9664. The lowest K values 3.5110, 2.4426, and 2.3228 were determined for avocado dressing samples with no treatment at 5 °C, 15 °C, and 25 °C, respectively. At the shear rate of 0.1/s, viscosity of 2 min US-treated avocado dressing increased significantly from 19.1 to 55.5 Pa.s at 5 °C, 13.08 to 36.78 Pa.s at 15 °C, and 14.55 to 26.75 Pa.s at 25 °C. Flow instability occurred in green juice after reaching shear rate of 300/s due to narrow gap in concentric cylinder; however, constant viscosity between 10 and 300/s indicated that the sample was Newtonian. Increasing temperature from 5 °C to 25 °C decreased viscosity of US-treated green juice from 2.55 to 1.50 mPa.s at the shear rate of 100/s. Color of both samples did not change after US processing, but lightness increased in green juice which denoted lighter color compared to the sample without treatment. There was no difference in pH and total soluble solids of samples. Results represent that US technology may be a good alternative in producing green liquid foods with acceptable rheological properties and color.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"495-504"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9558356","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 dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave. 双重物理改性对谷蛋白和乳清蛋白结构和功能特性的影响：超声波和微波

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-06-21 DOI: 10.1177/10820132231182099

Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini

{"title":"Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave.","authors":"Sayeh Mastani, Fereshte Bahmanyar, Saeedeh Shojaee-Aliabadi, Leila Mirmoghtadaie, Seyede Marzieh Hosseini","doi":"10.1177/10820132231182099","DOIUrl":"10.1177/10820132231182099","url":null,"abstract":"In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"397-406"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9674124","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

Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy. 发酵的未成熟番茄酱--开发创新型沙拉酱，为循环经济做出贡献。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2022-12-13 DOI: 10.1177/10820132221144482

Sara Simões, Rafaela Santos, Isabel Sousa, Catarina Prista, Anabela Raymundo

{"title":"Fermented unripe tomato paste - Development of innovative salad dressings as a contribution to circular economy.","authors":"Sara Simões, Rafaela Santos, Isabel Sousa, Catarina Prista, Anabela Raymundo","doi":"10.1177/10820132221144482","DOIUrl":"10.1177/10820132221144482","url":null,"abstract":"As food trends evolve towards sustainable, healthy, and mildly processed products, it is essential to consider new food sources, which contribute to positive changes in the food industry and originate interesting new products. For the tomato industry, where only completely red tomatoes are used, unripe and non-red tomatoes constitute an important by-product, with important losses in the field of a perfectly edible vegetable food source. To give value to this unripe tomato, a fermentation with a consortium of lactic acid bacteria and yeast was previously optimized, originating an acidic pulp with optimized nutritional characteristics and great potential for salad dressing development. Pulp's texture was improved with two hydrocolloid systems: 0.5 g/100 g of xanthan gum; and a mixed system of xanthan gum and kappa-carrageenan (0.1 g/100 g each). After rheology optimization, spices and condiments were added to the thickened fermented pulp, and promising tasty sauces were obtained. These sauces were presented to a consumers' panel, with good acceptance. The production of these new healthy sauces aims to mitigate unripe tomato waste, adding value to the tomato industry by using a major industrial by-product.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"418-427"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10337275","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

Exploring differences in the physicochemical and nutritional properties of mango flours and starches. 探索芒果粉和淀粉的理化和营养特性差异。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-10 DOI: 10.1177/10820132241259055

Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira

{"title":"Exploring differences in the physicochemical and nutritional properties of mango flours and starches.","authors":"Nathalia Aparecida Barbosa Lossolli, Magali Leonel, Sarita Leonel, Maiqui Izidoro, Hebert Teixeira Cândido, Jaciene Lopes de Jesus Assis, Luciana Alves de Oliveira","doi":"10.1177/10820132241259055","DOIUrl":"https://doi.org/10.1177/10820132241259055","url":null,"abstract":"Mangoes contain several components that are beneficial for health, in addition to being potential sources of starch for the food industry. However, a substantial amount of fruit is lost in the field because it does not meet commercial standards, resulting in food losses and environmental damage. Herein, the physicochemical properties of mango flours and starches obtained from different parts of the fruit of two cultivars were evaluated. Mango peel flours have higher levels of proteins, fibers, minerals, carotenoids, ascorbic acid, and antioxidant activity than pulp flours, in addition to a higher yellowing index and water and oil-holding capacity, and can be used as a functional flour. The pulp flours, with the higher starch content, showed characteristics that make them valuable as a potential ingredient in soft baking and gluten-free products. Mango starches have circular and oval shapes, with a bimodal distribution. All starches showed an A-type crystallinity pattern. Pulp starches showed a higher peak viscosity and breakdown, with a lower setback, and can be used as a thickening or gelling agent. The higher thermal stability of kernel starch suggests its application in sauces, baking, dairy products, and canned foods.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241259055"},"PeriodicalIF":2.3,"publicationDate":"2024-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141295894","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

Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads. 根据面团和面包的理化和视觉特征评估小麦啤酒糟在馒头制作中的适用性。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-06 DOI: 10.1177/10820132241260453

Yuqi Zhang, Xueyan Wei, Jiao Bao, Kang Xu, Xiaoyan Chen, Mengmeng Guo

{"title":"Applicability of wheat brewer's spent grain in steamed bread-making based on physicochemical and visual profiles assessment of doughs and breads.","authors":"Yuqi Zhang, Xueyan Wei, Jiao Bao, Kang Xu, Xiaoyan Chen, Mengmeng Guo","doi":"10.1177/10820132241260453","DOIUrl":"https://doi.org/10.1177/10820132241260453","url":null,"abstract":"Brewer's spent grain (BSG), one of the main byproducts of brewing, has been widely used in the food industry due to its high nutritional components of dietary fiber, proteins, polysaccharides, and polyphenols. This study investigated the influence of wheat brewer's spent grain (WBSG) on the physicochemical properties of dough and steamed bread-making performance. The incorporation of WBSG in wheat flour significantly increased water absorption, development time, and degree of softening while decreasing the stability time of blending dough. Excessive WBSG up to 20% restricted the dough formation. WBSG contributed to the remarkable increase of pasting viscosities, pasting temperature, and immobilized water proportion in doughs. For all doughs, storage moduli (G') were higher than viscous moduli (G″). WBSG addition resulted in higher moduli values and the formation of highly networked gluten structure, finally leading to the lower specific volume, spread ratio, and elasticity of bread. Lightness (L*) of bread decreased with increasing WBSG while redness (a*) and total color difference (ΔE) augmented. Low WBSG addition (≤5%) could endow steamed bread with the appearance of a chocolate-like color and pleasant malt flavor, which is acceptable for most consumers. Nevertheless, the improvement of nutritional and functional characteristics of steamed bread incorporated with WBSG should be more focused in the future.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241260453"},"PeriodicalIF":2.3,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141283410","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 the addition of black garlic on the quality parameters of jerked beef meat with pork. 添加黑蒜对猪肉手抓牛肉质量指标的影响。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-05 DOI: 10.1177/10820132241257280

Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, Janiele Ferreira da Silva, Camila Sampaio Mangolim, Solange de Sousa, Leonardo Augusto Fonseca Pascoal

{"title":"Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork.","authors":"Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida, Janiele Ferreira da Silva, Camila Sampaio Mangolim, Solange de Sousa, Leonardo Augusto Fonseca Pascoal","doi":"10.1177/10820132241257280","DOIUrl":"https://doi.org/10.1177/10820132241257280","url":null,"abstract":"The objective of this work was to evaluate the effects of the replacement of nitrite by natural antioxidants from black garlic (BG) on the quality parameters of jerked beef meat with pork for 60 days. Four formulations were prepared: control, 0.02% of sodium nitrite in brine curing, w/v (CON); 1.5% BG in brine curing, w/v (ASU); 1.5% BG in dry curing, w/w (ASS); and 1.5% of BG in the brine curing, w/v and 1.5% of BG in dry curing, w/w (ASUS). Nutritional composition, pH, water activity, shear force, fatty acid profile, color, and oxidative stability of the formulations were analyzed. The addition of BG did not affect the nutritional composition, pH, water activity, shear force, and fatty acid profile. On the other hand, it resulted in lower weight loss after centrifugation and lower values of L* and a*. TBARS values from the 30th day of storage were lower in the ASUS formulation, while carbonyl compounds at all times were lower than in the CON formulation. Results suggest that BG was an efficient alternative to nitrite in controlling protein oxidation during storage. Thus, the use of pork for the manufacture of jerked beef can be an alternative, and black garlic can be applied as a natural additive to the replacement of nitrite. In addition, black garlic was efficient in improving the oxidative stability of the jerked beef meat with pork.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241257280"},"PeriodicalIF":2.3,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141261431","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

Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate. 肉桂醛和山梨酸钾对苹果酱中鼠伤寒沙门氏菌和金黄色葡萄球菌的协同抑制作用。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-06-01 Epub Date: 2023-03-27 DOI: 10.1177/10820132231165541

Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha

{"title":"Synergistic inhibition of Salmonella Typhimurium and Staphylococcus aureus in apple jam by cinnamaldehyde and potassium sorbate.","authors":"Andreia Farias Pereira Batista, Daliah Alves Coelho Trevisan, Adriele Rodrigues Dos Santos, Alex Fiori Silva, Paula Aline Zanetti Campanerut-Sá, Benício Alves de Abreu Filho, Miguel Machinski Junior, Jane Martha Graton Mikcha","doi":"10.1177/10820132231165541","DOIUrl":"10.1177/10820132231165541","url":null,"abstract":"The objective of this study was to evaluate the antimicrobial effectiveness of cinnamaldehyde (CIN) and potassium sorbate (P.S.), alone and in combination, against Salmonella Typhimurium and Staphylococcus aureus in vitro and in apple jam. Antimicrobial activity in vitro was investigated by minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), time-kill assay and determination of fractional inhibitory concentration index. CIN MIC and MBC was 312 μg/mL. P.S. MIC and MBC were 2500 and 5000 μg/mL, respectively, against S. Typhimurium; and 10,000 and 20,000 μg/mL, respectively, against S. aureus. The compounds combined exhibited a synergistic effect (FIC < 0.5), inhibiting S. Typhimurium growth after 12 h and S. aureus after 24 h. The effect of CIN and P.S., at sub-inhibitory concentrations, against bacterial strains in apple jam was evaluated during storage. Physicochemical and sensory analyses were also performed. No cultivable S. Typhimurium or S. aureus cells were recovered in apple jam supplemented with CIN + P.S. on the third day of storage. The addition of CIN and P.S. did not affect the physicochemical properties and sensory evaluation showed a score above 7.0. CIN and P.S. association at sub-inhibitory concentrations was effective in controlling foodborne pathogens and improved the shelf life of apple jam.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"384-394"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9246976","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