Food Science and Technology International最新文献_第2页

Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin. 优化生产富含南瓜的扁豆-藜麦挤压物的挤压参数。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-10-01 Epub Date: 2024-03-31 DOI: 10.1177/10820132241243240

Minoo Eftekhariyazdi, Masoud Shafafi Zenoozian, Elnaz Milani, Amir Hossein Elhami Rad, Mohammad Armin

{"title":"Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.","authors":"Minoo Eftekhariyazdi, Masoud Shafafi Zenoozian, Elnaz Milani, Amir Hossein Elhami Rad, Mohammad Armin","doi":"10.1177/10820132241243240","DOIUrl":"10.1177/10820132241243240","url":null,"abstract":"This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (P < 0.05). The feed moisture content positively affected the water activity (aw) and WAI and negatively affected the harness of samples (P < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and aw. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"649-661"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140331643","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

Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying. 苹果切片干燥前的低温大气等离子体处理多模式智能方法。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-10-01 Epub Date: 2024-08-22 DOI: 10.1177/10820132241274966

Mereke Kenzhekhanova, Almas Mukhametov, Irek Gaisin, Laura Mamayeva

{"title":"Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying.","authors":"Mereke Kenzhekhanova, Almas Mukhametov, Irek Gaisin, Laura Mamayeva","doi":"10.1177/10820132241274966","DOIUrl":"10.1177/10820132241274966","url":null,"abstract":"This study presents a comprehensive analysis of the impact of plasma treatment on the browning inhibition. A 30 min plasma treatment resulted in a pronounced decrease in the concentration of flavan-3-ols, which play a pivotal role in antioxidant defense and browning prevention. This significant reduction is likely due to plasma-induced oxidative stress, which can lead to the breakdown of these compounds or their conversion into other phenolic structures. Simultaneously, a slight increase in dihydrochalcones and flavonols was observed, suggesting a selective effect of plasma on different phenolic classes. The increase in these compounds could be attributed to the plasma's ability to induce specific reactions that generate these phenolics from other precursors present in the apples. The reduction in flavan-3-ols may affect the antioxidant capacity and health benefits associated with the apples, while the increase in dihydrochalcones and flavonols could have a positive impact on the flavor profile and potential health-promoting properties. Moreover, these modifications could contribute to the extension of shelf-life and maintenance of sensory qualities, making plasma treatment a valuable tool in the food industry for enhancing product stability and consumer appeal.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"675-683"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142016885","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 tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice. 三次加工对高蛋白大米的物理、光学、植物化学和流变特性的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-10-01 Epub Date: 2024-02-28 DOI: 10.1177/10820132241232714

Supriya Priyadarsani, Priyadarsini Sanghamitra, Gaurav Kumar, Nabaneeta Basak, Sutapa Sarkar, Krishnendu Chattopadhyay

{"title":"Effect of tertiary processing on physical, optical, phytochemical as well as rheological properties of high-protein rice.","authors":"Supriya Priyadarsani, Priyadarsini Sanghamitra, Gaurav Kumar, Nabaneeta Basak, Sutapa Sarkar, Krishnendu Chattopadhyay","doi":"10.1177/10820132241232714","DOIUrl":"10.1177/10820132241232714","url":null,"abstract":"The first high-protein rice variety of India, CR Dhan 310, developed at ICAR-NRRI, Cuttack is being selected for the study. It contains 10.1% protein in milled rice as compared to 6-7% protein content in the milled rice of any other normal variety. It has intermediate amylose content (25.1%), medium bold grains rich in protein (10.1%) The significant changes in properties of raw and parboiled rice on processing were studied at statistical differences of p ≤ 0.05. These properties included physical, optical, antioxidant and rheological properties which changed with different processing techniques. All the three processes namely, puffing, popping and flaking increased the dimensions as compared to the raw rice. Peak viscosity measurements demonstrated the breakdown of starch molecules, with white rice having the greatest value (4145 cP) and popped rice having the lowest value (2017 cP) as a result of the starch granules being gelatinized during the production of popped rice. Highest anthocyanin content (2.93 mg/100 g) was observed in puffed rice, phenolic content (347.93 mg/100 g) was highest in popped rice and flaked/flattened rice showed highest flavonoid content (127.12 mg/100 g) indicating that tertiary processing of rice obtained higher values of phytochemicals when compared to the plain high-protein rice. This indicates that the processed products of rice can be consumed directly as ready-to-eat or can be used in preparation of other functional foods to combat malnutrition and build nutritional security. The study indicates that processing could improve the nutritional quality of the rice products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"593-601"},"PeriodicalIF":1.6,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139982770","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 acid and alkali treatments on the nutritional, functional, and structural properties of hull-less barley flour. 酸和碱处理对大麦去壳面粉营养、功能和结构特性的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-04 DOI: 10.1177/10820132251370817

Mahamudu Sasamalo, Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur, Nitin Kumar

{"title":"Impact of acid and alkali treatments on the nutritional, functional, and structural properties of hull-less barley flour.","authors":"Mahamudu Sasamalo, Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur, Nitin Kumar","doi":"10.1177/10820132251370817","DOIUrl":"https://doi.org/10.1177/10820132251370817","url":null,"abstract":"Barley is an underutilized crop with considerable potential for enhancing food security and sustainability. Hull-less barley is a nutrient-dense cereal grain rich in β-glucan and dietary fiber; however, its broader application in food systems is constrained by the presence of antinutritional factors and certain functional limitations that affect processing and bioavailability. This study investigated the effects of acid (1% HCl) and alkali (1% NaOH) treatments on two hull-less barley varieties (PL 891 and BHS 352), with emphasis on nutritional composition, antinutrient reduction, functional behavior, thermal transitions, and microstructural attributes. Both treatments improved dietary fiber and β-glucan content, with PL 891 increasing from 15.59% to 19.98% and 3.52% to 5.05%, respectively. Alkali treatment proved more effective in reducing antinutritional factors, such as tannins, decreased by 59%, phytic acid by 21%, and trypsin inhibitor activity by 42%, thus enhancing mineral bioavailability. While antioxidant activity and total phenolic content improved more prominently in acid-treated samples, alkali treatment led to superior functional attributes. Thermal analysis showed elevated gelatinization temperatures and higher enthalpy, reflecting enhanced thermal stability. Peak viscosity values reached 3450 cP in alkali-treated BHS 352, indicating improved gelling and hydration potential. Scanning electron microscope and Fourier transform infrared spectrometer analyses confirmed granule disruption, protein unfolding, and hydrogen bond rearrangement, contributing to better water interaction and digestibility. These findings highlight the potential of chemically treated hull-less barley flours as functional, health-promoting ingredients in value-added food applications, advancing sustainable nutrition in line with global development goals.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251370817"},"PeriodicalIF":1.6,"publicationDate":"2025-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144991919","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Antibacterial ZnO@CeO₂ nanocrystals: Prospective material for control of foodborne pathogens. 抗菌 ZnO@CeO2 纳米晶体：控制食源性病原体的前瞻性材料。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-22 DOI: 10.1177/10820132231226258

Abdulaziz Yahya Al-Ghamdi

{"title":"Antibacterial ZnO@CeO2 nanocrystals: Prospective material for control of foodborne pathogens.","authors":"Abdulaziz Yahya Al-Ghamdi","doi":"10.1177/10820132231226258","DOIUrl":"10.1177/10820132231226258","url":null,"abstract":"Foodborne microbial infections are leading cause of many deadly illnesses. As a result, there is an anticipated need for the development of innovative packaging materials with effective antibacterial potential. This article describes preparation and characterization of innovative ZnO@CeO2 nanocrystals through a facile hydrothermal method, as well as their outstanding antibacterial properties. The ZnO@CeO2 nanocrystals used were prepared using precursors zinc acetate and cerium nitrate at 180°C. Various sophisticated physicochemical parameters were used to assess nanocrystals. The antibacterial activity was examined using minimum inhibitory concentration technique against four major foodborne pathogenic bacteria, namely Staphylococcus aureus (Gram positive), Escherichia coli, Salmonella typhimurium and Klebsiella pneumoniae (Gram negative) at four distinct concentrations (0-400 µg/mL). The in vitro cell compatibility test was done on fibroblasts. According to our findings, the lowest concentration of ZnO@CeO2 nanocrystals limiting development of tested strains is 100 µg/mL. Additionally, the results show that the combination of ZnO and CeO2 can be synergistic, resulting in ZnO@CeO2 nanocrystals with enhanced antibacterial activity. To summarize, unique ZnO@CeO2 nanocrystals with a high surface-to-volume ratio with outstanding antibacterial activity and no harmful impact to mouse fibroblasts were shaped. The ZnO@CeO2 can be utilized to competently suppress microbial growth spoiling the food and could be utilized as economical and efficient future packaging material for food industries.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"554-565"},"PeriodicalIF":1.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139520173","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

Inactivation of Byssochlamys fulva during ohmic heating of tomato juice. 在番茄汁的欧姆加热过程中灭活富勒虫。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-18 DOI: 10.1177/10820132231222509

Mahsa Mokhtari, Nafiseh Zamindar, Mohammadali Zia, Monir Doudi, Nafiseh Ghasemi Sepero

引用次数: 0

Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix. 黄原胶和瓜尔豆胶配制蜂蜜凝胶基质的流变特性、功能属性和烘焙稳定性比较研究。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2023-12-15 DOI: 10.1177/10820132231219715

Masud Alam, Santanu Malakar, Kirty Pant, B N Dar, Vikas Nanda

{"title":"Comparative studies on the rheological characteristics, functional attributes, and baking stability of xanthan and guar gum formulated honey gel matrix.","authors":"Masud Alam, Santanu Malakar, Kirty Pant, B N Dar, Vikas Nanda","doi":"10.1177/10820132231219715","DOIUrl":"10.1177/10820132231219715","url":null,"abstract":"The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (G″) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > G″). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"490-505"},"PeriodicalIF":1.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138796032","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

Purine nucleosidase (PNase) activity, probiotics potential, and food applicability of a newly-isolated Levilactobacillus brevis LAB42. 一种新分离出的 Levilactobacillus brevis LAB42 的嘌呤核苷酸酶（PNase）活性、益生菌潜力和食品适用性。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2023-12-20 DOI: 10.1177/10820132231219859

Mokhammad Khoiron Ferdiansyah, Hai-Seong Kang, Ga Yeong Kim, Beomseok Park, Ramesha M R E Kularathna, Haftom Baraki Abraha, Kwang-Pyo Kim

引用次数: 0

Optimization of cold plasma processing conditions for fresh-cut kiwifruit slices by using response surface methodology. 利用响应面方法优化鲜切猕猴桃片的冷等离子加工条件

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-18 DOI: 10.1177/10820132231225778

Yuan Tian, Wuqi Zhao, Zhenrong Liu, Mengke Jia, Qingan Zhang, Guitian Gao, Zhong Zhang

引用次数: 0

Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products. 植物乳杆菌在谷物中的新型固定化方法，用于干制食品。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-05 DOI: 10.1177/10820132231224240

Marilia Silva Malvezzi Karwowski, Yasmine Sayuri Kassuia, Daniela Góes Turchenski, Ana Carolina Camargo de Oliveira Aust, Renata Ernlund Freitas de Macedo

{"title":"Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products.","authors":"Marilia Silva Malvezzi Karwowski, Yasmine Sayuri Kassuia, Daniela Góes Turchenski, Ana Carolina Camargo de Oliveira Aust, Renata Ernlund Freitas de Macedo","doi":"10.1177/10820132231224240","DOIUrl":"10.1177/10820132231224240","url":null,"abstract":"This study aimed to assess the potential use of grains (amaranth, millet, and quinoa) as immobilizing matrices on the metabolic activity of Lactiplantibacillus plantarum and evaluate the viability of the probiotic immobilized in millet during simulated oro-gastrointestinal digestion (OGI) and storage. Firstly, different grains, sterilization and immobilization times were assessed. Secondly, Lp. plantarum was immobilized in millet and its viability and metabolic activity were assessed during non-refrigerated long-term storage and OGI. Metabolic activity was higher with 15 min. of grain sterilization and 72 h of immobilization. Lp. plantarum in millet showed the highest count. Millet grains were able to maintain the high population (>7 log CFU/g) and the metabolic activity of Lp. plantarum during up to 150 d of storage and conferred a protective effect on entrapped probiotic cells during OGI. Millet is a promising immobilizing matrix for the addition of probiotics in dry food products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"506-515"},"PeriodicalIF":1.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139097702","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