Food Science and Technology International最新文献_第3页

Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides. 评估益生菌大豆奶酪在储存期间的物理化学、质地和微生物特性：生物活性肽的生成和分离。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-09 DOI: 10.1177/10820132231226257

Somayeh Mashayekh, Rezvan Pourahmad, Behrouz Akbari-Adergani, Mohammad Reza Eshaghi

{"title":"Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage: Generation and isolation of bioactive peptides.","authors":"Somayeh Mashayekh, Rezvan Pourahmad, Behrouz Akbari-Adergani, Mohammad Reza Eshaghi","doi":"10.1177/10820132231226257","DOIUrl":"10.1177/10820132231226257","url":null,"abstract":"The purpose of this study was to ascertain how probiotic culture affected the physicochemical, textural, and microbiological characteristics of probiotic soy cheese during storage. Moreover, the release of bioactive peptides during fermentation and storage was examined. Each cheese sample was made from one of the probiotic cultures of Lactobacillus acidophilus, Lacticaseibacillus casei, and Bifidobacterium lactis. Peptide extracts were prepared from these samples and fractionated using reversed-phase high-performance liquid chromatography. The sample containing L. acidophilus had the highest dry matter and hardness. The samples with L. acidophilus and B. lactis, respectively, had the highest concentrations of lactic acid and acetic acid. During storage the acidity, dry matter, lactic acid, acetic acid, and hardness of the samples increased but the pH, springiness, and cohesiveness reduced (P < 0.05). All samples had a probiotic count greater than 107 CFU/g at the end of the storage. Antibacterial and antioxidant properties were found in the peptide fractions that were extracted from the samples. T2F4 (the fourth fraction separated from L. casei sample) had the greatest functional properties. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis revealed the existence of peptide with a molecular mass of 5-10 kDa. Therefore, produced cheese is regarded as a suitable source of potentially bioactive peptides which can be utilized in food industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"516-528"},"PeriodicalIF":1.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139402547","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

Biofilm busters: Exploring the antimicrobial and antibiofilm properties of essential oils against Salmonella Enteritidis. 生物膜破坏者：探索精油对肠炎沙门氏菌的抗菌和抗生物膜特性。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-17 DOI: 10.1177/10820132241227004

Mariem Somrani, Juan-Pablo Huertas, Asunción Iguaz, Hajer Debbabi, Alfredo Palop

引用次数: 0

Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry. 电解水（EW）和超声波与平衡改良气氛包装的组合效应可延长新鲜草莓的贮藏稳定性。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-09-01 Epub Date: 2024-01-27 DOI: 10.1177/10820132241227009

Cengiz Caner, Kübra Tiryaki, Çiğdem Uysal Pala, Muhammed Yüceer

{"title":"Combined effect of electrolyzed water (EW) and sonication with equilibrium modified atmosphere packaging for prolonging storage stability of fresh strawberry.","authors":"Cengiz Caner, Kübra Tiryaki, Çiğdem Uysal Pala, Muhammed Yüceer","doi":"10.1177/10820132241227009","DOIUrl":"10.1177/10820132241227009","url":null,"abstract":"This research focuses on the effectiveness of electrolyzed water (50 and 100 ppm for 3 min), ultrasonication (80 W for 3 min), and their combinations on fresh strawberries, which are then packaged using microperforated film to enhance their storage stability. The gas composition in the headspace, pH, soluble solids, color (L*, a*, b*, and ΔE* values), anthocyanins, total phenolics, and texture profile was evaluated for the 35 days of storage at +4 °C. The lowest weight loss was measured at about 100 ppm electrolyzed water (EW; 0.47%), and the highest one was in the control group (0.57%) after storage. At the end of the storage, O2 in the headspace decreased from 20.90% to 10.50-8.10% and CO2 was accumulated from 0.03% to 16.4-14.34%. The results showed that soluble solids decreased (9.95 to 8.48-7.85 °Bx) and pH values increased (3.34 to 3.79-3.91) during storage. At the end of the storage, the total phenolics in the control group decreased by the most during storage (from 1209.09 ppm to 808.00 ppm), whereas the 50 ppm EW group had the highest (931.66 ppm). Further, the significantly highest anthocyanin amount was found to be 143.86 ppm in the 100 ppm EW group at the end of 28 days of storage. The EW can significantly delay the degradation of anthocyanin over the storage period. The sonication at 100 ppm EW damages strawberry tissues, reducing their hardness. The lowest decay rate was found in fruits treated with 100 ppm EW (41.67%), followed by 50 ppm EW (58.33%), compared to the control (75.00%). This study reveals that applications of the 50 ppm EW and also 50 pm EW combined with ultrasonication have great potential in the extending storage stability of the fresh strawberries.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"566-580"},"PeriodicalIF":1.6,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139570081","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

Nutritional value and sensory attributes of plant-based fermented milk: A comprehensive review. 植物发酵乳的营养价值和感官特性综述

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-08-20 DOI: 10.1177/10820132251368699

Qi Liu, Kunpeng Wang, Yong Shen, Xiao Yu

引用次数: 0

Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour. 干法和水热加工：生高粱粉和发芽高粱粉的营养、物理和功能特性研究。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-08-17 DOI: 10.1177/10820132251368686

Mousumi Sabat, Ashutosh Tripathi, Pramod Shelake

{"title":"Dry and hydro-thermal processing: A study on the nutritional, physical and functional attributes of raw and germinated sorghum flour.","authors":"Mousumi Sabat, Ashutosh Tripathi, Pramod Shelake","doi":"10.1177/10820132251368686","DOIUrl":"https://doi.org/10.1177/10820132251368686","url":null,"abstract":"Sorghum is often subjected to different pre-treatments to improve its nutritional profile and palatability. However, selecting appropriate treatments and understanding their effects on sorghum are challenging. Therefore, an attempt was made to assess the effect of dry- and hydro-thermal treatments on the proximate, physical and functional properties of raw and germinated sorghum flour. The raw (R) and germinated (G) grains subjected to hydro-thermal treatment by blanching at 93 °C for 600 s, followed by drying to produce raw hydro-thermal treated (RHT) and germinated hydro-thermal treated (GHT) grains. For dry thermal treatment, sorghums were roasted at 150 ± 5 °C for 600 s to obtain raw dry-thermal treated (RDT) and germinated dry-thermal treated (GDT) grains. The dry-thermal treatment increased the bulk density and tapped bulk density, fat, fibre and carbohydrate content. In contrast, the hydro-thermal treatment increased all the physical properties, moisture and fat contents of raw and germinated sorghum flours. The water and oil absorption capacity was highest for raw-dry-thermally treated (229.40%) and germinated (185.40%) flours, respectively, while it was lowest for germinated (223.40%) and raw-hydro-thermally treated (173.65%) flours. The highest and lowest water retention capacity was observed for germinated (205.38%) and raw-dry-thermally treated (150.00%) flours. The FTIR spectra showed increased starch content and functional group activity due to thermal treatment. Dry- and hydro-thermal treatment conditions significantly alter sorghum flour's proximate, physical and functional properties.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251368686"},"PeriodicalIF":1.6,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872172","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

Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends. 黄原豆胶混合物配制的低脂牛肉香肠的理化、质地和感官特性。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-08-17 DOI: 10.1177/10820132251368700

Rachel Flinchum, Samantha Massey, Luiz Henrique Pereira Silva, Hanna A Khouryieh

{"title":"Physicochemical, textural, and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends.","authors":"Rachel Flinchum, Samantha Massey, Luiz Henrique Pereira Silva, Hanna A Khouryieh","doi":"10.1177/10820132251368700","DOIUrl":"https://doi.org/10.1177/10820132251368700","url":null,"abstract":"Health-conscious consumers are increasingly seeking healthier food options. This research investigated the effect of a xanthan-locust bean gum (XLB) blend on the quality characteristics of low-fat beef frankfurter sausages. Four sausage formulations were prepared with 0.5%, 1%, 1.5%, and 2% XLB blend, each containing 10% fat. A high-fat control (HF) and a low-fat control (LF) sausages were also prepared without XLB blend, containing 20% fat and 10% fat, respectively. The results showed that the moisture content of LF sausages with the XLB blend was slightly higher, while fat, ash, and protein contents were not significantly affected. The inclusion of the XLB blend did not affect the pH and water activity but significantly (p < 0.05) improved emulsion stability in low-fat sausages by reducing total fluid and fat released. The L* and a* color values were not affected (p > 0.05) by treatments or storage time, while b* values on day 28 were lower (p < 0.05) in HF, LF, LF + 0.5%XLB, and LF + 1%XLB compared to LF + 1.5%XLB and LF + 2%XLB. Texture analysis revealed that HF sausages exhibited significantly (p < 0.05) greater hardness and chewiness compared to the LF and XLB-incorporated sausages. Sensory evaluation indicated that incorporating up to 1% XLB blend produced satisfactory results in LF sausage formulations. These findings suggest that the XLB blend can be effectively used to improve the functional and sensory qualities of low-fat beef frankfurters, making them a viable option for healthier meat product formulations.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251368700"},"PeriodicalIF":1.6,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872233","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

Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia. 利用米曲霉和中间神经孢子菌真菌发酵提高乳清粉的营养价值和风味特征。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2025-08-17 DOI: 10.1177/10820132251368707

Burcu Kaya, Onur Güneşer, Mohammad J Taherzadeh, Yonca Karagül Yüceer, Taner Sar

{"title":"Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia.","authors":"Burcu Kaya, Onur Güneşer, Mohammad J Taherzadeh, Yonca Karagül Yüceer, Taner Sar","doi":"10.1177/10820132251368707","DOIUrl":"https://doi.org/10.1177/10820132251368707","url":null,"abstract":"Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia was aimed in this study. The biomass produced by A. oryzae exhibited higher total lipid (118.54 g/kg) and total essential amino acid (62.05 g/kg) contents improve in comparison to N. intermedia. In contrast, the N. intermedia biomass showed superior bioactive properties, with the highest levels of total phenolics (4.72 mg gallic acid/g dry basis), total flavonoids, (23.85 mg quercetin/dry basis), and antioxidant activities (221.49 mg Trolox/g dry basis). Furthermore, the A. oryzae biomass derived from whey powder significantly enhanced the concentration of 1-octen-3-ol from 15.64 to 129.35 µg/kg, indicating its potential for improving the flavor profiles of food products with a natural mushroom-like aroma. Whey powder fermented with A. oryzae and N. intermedia contained significant amounts of calcium, sodium, and magnesium. The dominant mineral in the supernatant was Mg (7.40-7.90 mg/L) and a distinct fruity aroma was observed especially in the N. intermedia supernatant. These findings highlight the potential of fungal fermentation to convert dairy industry byproducts into nutrient-dense, flavor-enhancing alternatives.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251368707"},"PeriodicalIF":1.6,"publicationDate":"2025-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144872173","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

Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki -A cereal-based Nigerian fermented beverage. 尼日利亚谷物发酵饮料kunu-zaki中产外多糖的工艺及功能特性研究

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-07-25 DOI: 10.1177/10820132251358997

Omotade Richard Ogunremi, Olumayowa Vincent Oriyomi

{"title":"Technological and functional properties of exopolysaccharides produced by Weissella confusa strains isolated from kunu-zaki -A cereal-based Nigerian fermented beverage.","authors":"Omotade Richard Ogunremi, Olumayowa Vincent Oriyomi","doi":"10.1177/10820132251358997","DOIUrl":"https://doi.org/10.1177/10820132251358997","url":null,"abstract":"Exopolysaccharides (EPS) are gaining attention as natural additives in foods, pharmaceuticals, and cosmetics. However, limited research exists on EPS from lactic acid bacteria in traditional Nigerian fermented beverages like kunu-zaki. This study characterized the technological and functional properties of EPS produced by Weissella confusa YKDIA1 and YKDIA4 isolated from kunu-zaki. Antioxidant activities were assessed using ABTS+, FRAP, total antioxidant capacity (TAC), and DPPH assays, while hypoglycemic potential was evaluated through α-amylase and α-glucosidase inhibition. The results revealed significant antioxidant activities for YKDIA1-EPS and YKDIA4-EPS, including ABTS+ (1.61 ± 0.16 mg/ml), FRAP (10.74 ± 0.36 mg AAE/g), TAC (44.19 ± 0.54 mg AAE/g), and DPPH (0.77 ± 0.04 mg/ml). YKDIA4-EPS showed superior inhibitory effects on α-amylase (0.97 ± 0.02 mg/ml) and α-glucosidase (1.25 ± 0.04 mg/ml). Both EPS exhibit antioxidative and antidiabetic activities, suggesting their potential for nutraceutical formulation. Additionally, they possess valuable physical and bioactive properties suitable for various applications. EPS from W. confusa YKDIA1 and YKDIA4 could replace synthetic antioxidants like butylated hydroxytoluene and butylated hydroxyanisole in food, cosmetic, and therapeutic products, providing a safer, natural alternative.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251358997"},"PeriodicalIF":1.8,"publicationDate":"2025-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144706890","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

Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks. 从埃及人乳和牛奶中分离的新型益生菌功能芒果乳清饮料的研制与评价。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-07-23 DOI: 10.1177/10820132251358987

Fawzia Hr Abd Rabo, Fouad Mf Elshaghabee, Amira M Abdel-Maged, Ashwak Abdel-Moneim Hassan

{"title":"Development and evaluation of functional whey Mango beverage enriched with novel probiotic bacteria isolated from Egyptian human and cow milks.","authors":"Fawzia Hr Abd Rabo, Fouad Mf Elshaghabee, Amira M Abdel-Maged, Ashwak Abdel-Moneim Hassan","doi":"10.1177/10820132251358987","DOIUrl":"https://doi.org/10.1177/10820132251358987","url":null,"abstract":"The objective of this study was to enhance the value of dairy byproducts including cheese whey through developing fermented whey beverages using novel isolated lactic acid bacterial strains from human and cow milk. Nine formulations of a fermented whey mango beverage were carried out and compared to non fermented whey supplemented with mango juice on day one or after 10 days of cold storage. Chemical and physicochemical properties, viscosity, antioxidant activity, organic acids profile, and microbiological parameters were evaluated. No significant differences (p ≥ 0.05) were observed in the chemical composition; whereas significant differences (p ≤ 0.05) were observed in pH. Concentration of total phenolic content was ranged from 51 to 125.02 mg GAE/g, while antioxidant activity was significantly increased in fermented whey beverages by C3 strain (86.7%) compared to control sample (60.52%). Organic acid metabolites especially lactic and acetic acids were present in large amounts in all the fermented whey samples. Furthermore, the fermented whey mango beverages provided a favorable environment for the growth of probiotic bacteria; the bacterial count during the storage period exceeded 7 logs CFU/ml, which was significantly higher than the minimum therapeutic dose, and did not fall below 7 until the end of the period. Sensorially, the addition of probiotic strains C4, C8, H7 and H9 significantly (p ≤ 0.05) improved the final product's structural qualities, color and sensory acceptance. Overall, the mango beverage has a high potential for being a profitable novel dairy product with several nutritional and bioactive benefits.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251358987"},"PeriodicalIF":1.8,"publicationDate":"2025-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144689739","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

Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening. 通过优化的预浸泡和蒸软化，为老年人开发即食、易咀嚼的黑花生仁。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-07-15 DOI: 10.1177/10820132251359004

Cheng-Ling Liu, Min-Lang Huang, Yi-Yin Chen, Chao-Feng Yu, Chih-Min Yang

{"title":"Development of ready-to-eat, easy-chewing black peanut kernels for older adults through optimized pre-soaking and steamed softening.","authors":"Cheng-Ling Liu, Min-Lang Huang, Yi-Yin Chen, Chao-Feng Yu, Chih-Min Yang","doi":"10.1177/10820132251359004","DOIUrl":"https://doi.org/10.1177/10820132251359004","url":null,"abstract":"This study investigated the effects of soaking time and temperature on the physical properties of black peanut kernels (BPK), a Taiwanese native peanut species. Results revealed that higher soaking temperatures and longer durations increased the water absorption rate and the moisture content of BPK. After soaking, the activation energy, enthalpy, and Gibbs free energy were positive, indicating that BPK was temperature-sensitive and capable of absorbing energy from its surroundings. Following steamed softening, the hardness of BPK decreased as soaking time and temperature increased. Specifically, BPK pre-soaked at 25 °C or 40 °C for 8 h and then steamed softening at 121 °C for 20 min (F0 = 12) achieved a hardness of 4.68 and 4.87 × 105 N/m2, respectively, meeting the easy-chewing standard (< 5 × 105 N/m2) based on Taiwan's Eatender guidelines. However, increasing the steamed softening temperature to 124 °C for 11, 16, and 20 min (with F0 values of 5, 10, and 15, respectively) did not further soften BPK. In conclusion, pre-soaking BPK at 25 °C for 8 h and then steamed softening it at 121 °C for 20 min successfully developed a ready-to-eat and easy-to-chew product for older adults.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251359004"},"PeriodicalIF":1.8,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144636654","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