Food Science and Technology International最新文献

{"title":"Effect of ultrasound pretreatment and soaking time on Quinoa malting.","authors":"Arezu Eftekhari Yazdi, Ahmad Pedram Nia, Fariba Naghi Pour, Amirhosein Elhami Rad, Mohammad Reza Saeidi Asl","doi":"10.1177/10820132231189530","DOIUrl":"10.1177/10820132231189530","url":null,"abstract":"<p><p>In this study, malt was produced from quinoa seeds using different ultrasound treatment with different intensities (20%, 60%, and 100%), ultrasound times (5, 10, and 15 minutes), and soaking times (2, 6, and 10 hours) at a frequency of 20 kHz. The seeds were soaked in water at 25 °C during exposure to ultrasound waves. The results showed that an increase in soaking time led to a higher malting yield and percentage of soluble solids (°Brix), followed by a downward trend. This trend was intensified by longer exposure to ultrasound waves at higher intensities. The interaction effect of ultrasound wave and soaking time on physicochemical properties showed a downward trend, followed by an upward trend in cold-water and hot-water extract yields, reducing sugar, soluble nitrogen, color, and Kolbach index, with increasing levels of the variables. Finally, quinoa malt treated with an ultrasound intensity of 100% for 15 minutes and soaked for 6hours exhibited the best physicochemical characteristics.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"167-179"},"PeriodicalIF":1.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9865715","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 barley seedling powder on rheological properties of dough and quality of steamed bread.","authors":"Xiaohuang Cao, Md Nahidul Islam, Dandan Lu, Congying Han, Lei Wang, Mingxiong Tan, Yuan Chen, Ning Xin","doi":"10.1177/10820132231188988","DOIUrl":"10.1177/10820132231188988","url":null,"abstract":"<p><p>In order to find the optimal share of barley seedling powder (BSP) to improve the rheological properties of wheat dough and physico-chemical properties of steamed bread (SB), BSP was added with wheat flour at various proportions (2-10%). Results showed that with the increasing amount of BSP additive, the farinograph index (86.33-123), dough stability (9.37-12.63 min), and dough development time (6.23-7.63 min) in blend flour increased. Similarly, with the increasing BSP, SB became darker and more greenish, and the total flavonoid content increased. The content of <i>chlorophyll-b</i>, and total <i>chlorophyll</i> demonstrated a faster increase than that of <i>chlorophyll-a</i>. The hardness and chewability of SB improved as well whereas the springiness increased first and then decreased. The best springiness and gumminess of SB were found with 2% and 8% BSP additives respectively. 2%, 4%, and 6% addition of BSP resulted in a slight fluctuation in the bound water quantity than 8% and 10% BSP additive. No new compound formation was confirmed by Infrared analysis and there was only a heat and mass transfer process. Results from this study indicated that SB with improved quality attributes can be prepared from wheat flour fortified with BSP at 2-4%.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"155-166"},"PeriodicalIF":1.8,"publicationDate":"2025-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10190064","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":"Physiological and fermentative performance of non-<i>Saccharomyces</i> yeasts isolated from kombucha for beer production.","authors":"Hygor Lendell Silva de Souza, Diego Pádua de Almeida, Alexandre Soares Dos Santos, Cíntia Lacerda Ramos","doi":"10.1177/10820132251322288","DOIUrl":"https://doi.org/10.1177/10820132251322288","url":null,"abstract":"<p><p>This study aimed to isolate, identify, and characterize kombucha yeasts for beer production. Nineteen yeasts were isolated, and the species <i>Brettanomyces bruxellensis, Galactomyces candidum, Galactomyces</i> sp., <i>Pichia kluyveri</i>, and <i>Saccharomycodes ludwigii</i> were identified. The strains <i>B. bruxellensis</i> L652, <i>P. kluyveri</i> L472, L231, L431, and L131, and <i>S. ludwigii</i> L331 present desired physiological properties for beer production, including tolerance to 6% ethanol, 100 mg/L of iso-α-acid and flocculation capacity. It was selected for wort fermentation at 10 °C and 20 °C. Beers with different chemical characteristics were produced when evaluated at 10 °C and 20 °C for all strains. Minor carbohydrate residuals and higher ethanol concentrations were observed in the beers fermented at 20 °C. All non-<i>Saccharomyces</i> yeasts evaluated produced alcohol-free beers (<0.5%) at 10 °C. At 20 °C, only the yeast <i>P. kluyveri</i> L431 produced non-alcoholic beer (0.24%). The yeasts <i>P. kluyveri</i> L131, L231, and L472 and <i>B. bruxellensis</i> L652 produced beers with reduced alcoholic content (0.6-1.4%), and the strains <i>S. ludwigii</i> L331 produced alcoholic beer (2.45%). Relating acetic acid, the strains <i>P. kluyveri</i> L431 and L472 presented higher concentrations (0.226 g/L and 0.264 g/L, respectively) at 10 °C, while <i>S. ludwigii</i> L331 showed the highest concentration (0.936 g/L) at 20 °C, demonstrating the potential to produce sour beers. These results indicate that evaluating the yeast strain according to the beer style is crucial.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251322288"},"PeriodicalIF":1.8,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143499989","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":"Apple peel flour instead of sugar in sponge cake: Nutritional, sensory, physical, and microbiological evaluation.","authors":"Vilma Quitral, Matías Cueto, María-Teresa Pérez, Marcela Sepúlveda, Marcos Flores","doi":"10.1177/10820132251319935","DOIUrl":"https://doi.org/10.1177/10820132251319935","url":null,"abstract":"<p><p>Apple peels are considered \"inedible parts,\" however, they can be dehydrated and ground to use as an ingredient in bakery products. The present study aims to evaluate the replacement of 25% and 50% sugar in sponge cakes for apple peel flour (APF) cakes by comparing their nutritional composition, sugar profile, microbial development, sensory preference and acceptability, color, and specific volume. The results showed that by incorporating APF into sponge cakes, the dietary fiber content increases, and the concentration of total sugars and energy intake significantly decrease. As disadvantages, it is revealed that APF does not inhibit microbial development and the specific volume decreases when incorporating APF. The sample with the greatest preference and sensory acceptability corresponds to the 25% sugar replacement with APF.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251319935"},"PeriodicalIF":1.8,"publicationDate":"2025-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143499914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical characterization, bioactive compounds, and antioxidant activity of the wild berry <i>Ribes magellanicum</i>.","authors":"José M Aguilera, M Carolina Moreno, Tamar Toledo, Claudia Matamala","doi":"10.1177/10820132251319927","DOIUrl":"https://doi.org/10.1177/10820132251319927","url":null,"abstract":"<p><p>The Patagonian wild berry <i>Ribes magellanicum</i> has promising applications in food and nutrition due to its flavor and the presence of health-promoting bioactive compounds. Relevant chemical, physicochemical, and structural characteristics of the fruit for its utilization as food were investigated. The average moisture content was 79.3% while protein, lipids, sugars, and crude fiber amounted to 7.4, 5.8, 64.3, and 14.5 g/100 g dry fruit, respectively. Average values of fruit diameter, number of seeds, juice yield, soluble solids, and pH were determined as 5 mm, 17, 59.2%, 15.5 °Brix, and 4.3, respectively. Total phenolic compounds amounted to 2543 mg/100 g dry weight, anthocyanins to 561 mg C3G/100 g dry weight, and carotenoids to 43.3 mg/100 g oil. ORAC and DPPH values were 36.0 and 15.8 mmol TE/100 g dry weight, respectively. Linoleic acid predominated in a lipid profile that exhibited a good ω-6/ω-3 ratio (1.37). The structure of the berry consisted of a skin (exocarp) and a pulp (mesocarp) that contained many seeds representing 54% of the weight of the berry. These characteristics of <i>R. magellanicum</i> are similar to other wild Patagonian berries that have found applications as foods due to their convenience and the presence of abundant bioactive compounds.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251319927"},"PeriodicalIF":1.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143467468","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":"Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides.","authors":"Talía Hernández-Pérez, Octavio Paredes-López","doi":"10.1177/10820132251319934","DOIUrl":"https://doi.org/10.1177/10820132251319934","url":null,"abstract":"<p><p>Most of the plants used for human consumption comprise various peptides with health benefits, such as antihypertensive, antioxidant, anti-inflammatory, anticancer, and immunomodulatory capacity. The intake of plant-based bioactive peptides is important in the prevention of some chronic diseases. Also, peptides show positive effects on lipid metabolism and mineral absorption and act as analgesic, antithrombotic, antiatherosclerotic, and opioid agents; it is pertinent to mention that peptides quite often exhibit multiple bioactivities. Bioactive peptides are released by the hydrolysis of digestive enzymes, that is, pepsin, chymotrypsin, trypsin, or by <i>in vitro</i> producers using specific enzymes, pH, and temperature. These peptides comprise hydrophobic amino acids, positive charge and are resistant to digestive hydrolysis by peptidases and proteases. Small peptides with a dipeptide of proline-proline at their C terminal are more resistant to gastrointestinal enzymes; otherwise, large peptides are active outside the intestinal epithelium. This review is focused on three selected ancient crops from Latin America, amaranth, chia, and quinoa, because of their outstanding nutritional and agronomic characteristics that provide a broad of functional compounds with high antioxidant, anti-inflammatory, immunomodulatory, antidiabetic, antihypertensive, anticancer, and antiobesity capacity.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251319934"},"PeriodicalIF":1.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143467465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour.","authors":"Cíntia Ramos Pereira Azara, Carolina Lírio Didier Peixe, Carlos Eduardo de Faria Cardoso, Maria Eduarda Pereira Azara, Monique Elias, Otniel Freitas-Silva, Anderson Junger Teodoro","doi":"10.1177/10820132251319930","DOIUrl":"https://doi.org/10.1177/10820132251319930","url":null,"abstract":"<p><p>Fermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the production of kombucha and evaluate its effects on the physicochemical and sensory properties, antioxidant capacity, and microbiological profile. The kombucha was developed with green tea and the addition of Tommy mango peel flour (10% and 20%). The kombuchas were evaluated in the first fermentation (aerobic) and at the end of the second fermentation (anaerobic), the granulometry and colorimetry of the flour and the antioxidant profile were evaluated. Microbiome analysis was performed by 16S DNA extraction. For sensory analysis, an affective test was performed for global evaluation, flavor, texture, and oral perception. The results showed that the total phenolic content was 4.86 mg EAG/mL in F1, 8.79 mg EAG/mL in F2 with 10% mango peel flour, and 8.83 ± 0.54 mg EAG/mL in F2 with 20% mango peel flour, evidencing a significant increase in the second fermentation with the addition of the flour. In addition, the antioxidant activity was also higher in the second fermentation. The values obtained were F1 = 15.27 µmol TE/mL; F2 with 10% FCMT = 18.80 µmol TE/mL; and F2 with 20% FCMT = 26.76 µmol TE/mL. These findings indicate that the antioxidant capacity increases significantly during the second fermentation, directly correlating with the amount of mango peel flour added. The most abundant bacterial genera were <i>Liquorilactobacillus nagelii</i> (72%), <i>Acetobacter</i> (13%), and <i>Komagataeibacter</i> (12%) and for fungi (90%) <i>Brettanomyces/Dekkera bruxellensis</i>. The beverage obtained different levels of acceptance among consumers and non-consumers only in terms of flavor, proving to be a good alternative for the food industry for applying a mango byproduct to drinks.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251319930"},"PeriodicalIF":1.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143448615","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":"Whey protein effects on properties and structure of hairtail surimi gel.","authors":"Gongmin Guo, Qiuyue Li, Linli Du, Shuai Zhu, Wenwen Cheng, Aaysha Ihsan, Jie Zheng, Aijun Hu","doi":"10.1177/10820132251317841","DOIUrl":"https://doi.org/10.1177/10820132251317841","url":null,"abstract":"<p><p>Whey protein was added to hairtail surimi gel (HSG), the properties and structural changes were determined, and whey protein effects on them were investigated after incorporating 0.00% to 10.00% whey protein. Optimal results at 6.00% addition of whey protein were observed in texture, color, and water-holding capacity (WHC). Texture analysis exhibited a reduction in cohesiveness, resilience, and chewiness of HSG, while simultaneously increasing its firmness and springiness. Furthermore, the whiteness of HSG decreased by 5.00% and optimal WHC was observed at its maximum value. The electron microscopy images showed that HSG had a compact and smooth structure with a smaller pore size after whey protein was added. Nuclear magnetic resonance analysis demonstrated the gradual transformation of free water into immobile water in gel matrix, reaching up to 93.21%. Additionally, the formation of ionic bonds increased significantly to 2.954 mg/mL. Differential scanning calorimetry showed that the denaturation temperature of myosin was increased, however, that of actin was reduced. These insights contribute to surimi production optimization which can significantly enhance the functional characteristics of HSG, providing a basis for improved surimi-based products.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251317841"},"PeriodicalIF":1.8,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143390521","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":"Effect of lairage time on stress in dromedary camels \"<i>Camelus dromedarius\"</i> from the El-Oued region (Algeria) and its impact on meat quality.","authors":"Taha Mansour Sayah, Hanane Smili, Kahina Hafid, Abdellatif Miloudi, Youcef Maamra, Miguel Angel Sentandreu, Samira Becila","doi":"10.1177/10820132251315215","DOIUrl":"https://doi.org/10.1177/10820132251315215","url":null,"abstract":"<p><p>The effect of lairage time on animal stress and its impact on meat quality were evaluated on 14 male dromedaries of the Sahraoui population, raised in the El-Oued region, aged from 12 to 18 months. The animals were divided into two groups according to the lairage time: from 1 to 8 h (G01) and for 48 to 96 h (G02). At the end of the holding period, physiological stress parameters were measured (heart rate, rectal temperature, cortisol, creatine phosphokinase, and glucose levels). <i>Longissimus Lumborum</i> muscle taken at 24 h postmortem was used to assess meat quality parameters (pH, moisture, dry matter and mineral content, water-holding capacity, cooking loss, myoglobin content, myofibrillar fragmentation index and the electrophoretic profiles of myofibrillar and sarcoplasmic proteins). Only cortisol level and pH showed a significant difference between the two groups. Negative correlations were observed between cortisol and both pH and cooking loss. Principal component analysis showed that animals subjected to short-time lairage were characterized by high cortisol and plasma glucose levels and meat with low pH, mineral content, and moisture. The data suggest that controlling the lairage period in terms of duration and conditions is essential for ensuring consistent and high-quality dromedary meat.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251315215"},"PeriodicalIF":1.8,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143382044","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":"Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties.","authors":"Tekmile Cankurtaran Kömürcü","doi":"10.1177/10820132241307416","DOIUrl":"https://doi.org/10.1177/10820132241307416","url":null,"abstract":"<p><p>In this study, it was aimed to improve couscous chemical and functional properties by replacing wheat flour used in traditional couscous production with pea and mung bean flours as different protein sources at the rate of 20% and with ginger and turmeric powders as antioxidant sources at the rate of 1%, 2%, and 3%. Sixteen different couscous formulations were produced. In those couscous samples, some chemical contents (moisture, ash, protein, fat, and phytic acid), bioactive contents (2,2-diphenyl-1-picrylhydrazyl radical, ferric reducing antioxidant power assay and ion reducing antioxidant capacity antioxidant activities and total phenolic content), color (L*, a*, and b*), firmness and cooking properties were determined. The use of pea and mung bean flour decreased the L* value of the samples, while turmeric increased the yellowness values. In addition, the weight increase and firmness values of couscous decreased with the use of leguminous flours and antioxidant sources. The use of peas and mung beans significantly increased the amount of ash, protein, and phytic acid values compared to the control. The antioxidant activity value of ion-reducing antioxidant activity capacity increased by 7 and 5 times, and the total phenolic contents increased approximately 2 times, respectively, in the samples with the substitution of 3% turmeric and pea and mung bean flour. Pea flour and mung bean flour provided a significant increase in the amounts of Ca, Mg, K, and Zn. The combination of pea flour with 3% turmeric powder resulted in couscous with superior nutritional and functional properties.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241307416"},"PeriodicalIF":1.8,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253991","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}