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

Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties.

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-02-02 DOI: 10.1177/10820132251315810

Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, Małgorzata Muzolf-Panek, Dorota Cais-Sokolińska, Millena Ruszkowska, Jacek Lewandowicz, Joanna Miedzianka, Martyna Maria Wróbel, Miroslava Kačániová, Hanna Maria Baranowska

{"title":"Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties.","authors":"Przemysław Łukasz Kowalczewski, Krzysztof Smarzyński, Jakub Biegalski, Małgorzata Muzolf-Panek, Dorota Cais-Sokolińska, Millena Ruszkowska, Jacek Lewandowicz, Joanna Miedzianka, Martyna Maria Wróbel, Miroslava Kačániová, Hanna Maria Baranowska","doi":"10.1177/10820132251315810","DOIUrl":"https://doi.org/10.1177/10820132251315810","url":null,"abstract":"The growing interest in plant-based diets is driving the search for new products, including alternatives to dairy cheese. The aim of this research was to develop a recipe and technology for the production of a vegan cheese, then to characterize the physical, mechanical as well as molecular properties of the obtained products. The use of protein isolated from potato juice seems to be appropriate due to the nutritional value of the formed product and to the environmental benefits, that is, the use of waste potato juice to obtain a valuable raw material. It was found that as a result of the interaction of protein with carbohydrates and fats, the hardness and viscosity of the obtained products increase. Moreover, it was shown that one of the tested cheese analogues, which contains 5% of potato juice protein, 12% of oil and 25% of modified potato starch, is the optimal analyzed variant. It has attractive culinary properties, such as meltability; therefore, it can be used in production of hot dishes, for example, as a plant-based alternative to dairy cheese in pizza.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251315810"},"PeriodicalIF":1.8,"publicationDate":"2025-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143078905","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

The impact of different cooking temperatures on the quality and moisture distribution of beef.

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-28 DOI: 10.1177/10820132251315217

Jing Liu, Qichen Gu, Mingming Huang, Zonglin Guo, Huixin Zuo, Yanwei Mao, Yimin Zhang, Lixian Zhu

{"title":"The impact of different cooking temperatures on the quality and moisture distribution of beef.","authors":"Jing Liu, Qichen Gu, Mingming Huang, Zonglin Guo, Huixin Zuo, Yanwei Mao, Yimin Zhang, Lixian Zhu","doi":"10.1177/10820132251315217","DOIUrl":"https://doi.org/10.1177/10820132251315217","url":null,"abstract":"The objective of this study was to investigate the water-holding capacity (WHC) and quality changes of beef during heating at specific temperatures (including 40 °C, 60 °C, 80 °C, and 100 °C), as well as the degradation of proteins and the distribution of water within the muscle at different heating temperatures. The experiment utilized the sirloin section from eight crossbred cattle of Luxi Yellow Cattle and Simmental breeds, with four sampling sessions, two cattle per session. Each cattle were divided into 30 beef sirloin samples, each weighing 150 ± 10 g, and each session was completed within 3 days with the following tests. Measurements included cooking loss and dimensional shrinkage, as well as quality indicators such as pH value, meat color (L*, a*, b*, and ΔE values representing lightness, red-green chroma, yellow-blue chroma, and color difference, respectively), and texture. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and low-field nuclear resonance (LF-NMR) techniques were employed to assess protein degradation and water distribution in the beef. The results indicated that the increase in cooking loss and dimensional changes during heating may be associated with a reduction in nonflowing water. Moreover, the temperature range of 60°C to 80 °C is critical for these changes; within this range, myoglobin begins to degrade, and the values of L*, a*, b* as well as ΔE reach their peaks, thereby enhancing the chewiness and elasticity of the beef. Therefore, the changes in beef quality and water distribution at different temperatures are influenced by three states: the degree of muscle fiber contraction, the state of protein degradation, and the capacity for water migration. This finding provides a theoretical basis for improving beef processing quality and refining meat production processes.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251315217"},"PeriodicalIF":1.8,"publicationDate":"2025-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143052111","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

Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles. 车前草胶/海藻酸钠涂层与仙桃精油和氧化铜纳米粒子结合提高鲢鱼鱼片的保质期。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-17 DOI: 10.1177/10820132241311946

Sajad Soleimani, Leila Golestan, Abbasali Motalebi Moghanjoughi, Seyed Amir Ali Anvar

{"title":"Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with Heracleum persicum essential oil and CuO nanoparticles.","authors":"Sajad Soleimani, Leila Golestan, Abbasali Motalebi Moghanjoughi, Seyed Amir Ali Anvar","doi":"10.1177/10820132241311946","DOIUrl":"https://doi.org/10.1177/10820132241311946","url":null,"abstract":"In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated with Heracleum persicum essential oil (HEO) and copper oxide nanoparticles (CuO NPs) on various properties of silver carp fillets were investigated and monitored over 15 days of chilled storage condition (4 °C ± 1). The control sample (uncoated), PG/SA with 3% CuO NPs, PG/SA with 1% HEO, and PG/SA with 3% CuO NPs and 1% HEO (PG/SA-HC) were examined through chemical, microbial, and sensory analysis. The results revealed that the PG/SA-HC sample after 15 days of refrigeration demonstrated a significantly lower value than the others for total viable counts (8.08 log CFU/g), total psychotropic counts (7.09 log CFU/g), Pseudomonas spp. counts (5.90 log CFU/g), 2-thiobarbituric acid (2.11 mg/kg), and total volatile basic nitrogen (21.31 mg/100 g), highlighting the potential synergistic effect of CuO NPs and HEO on enhancing the quality and shelf-life characteristics of the fillets. Furthermore, PG/SA coatings did not have any negative effects on the sensory attributes of the silver carp fillets. Finally, the addition of both HEO and CuO NPs in preparing PG/SA coatings provided a significantly improved coating material almost in all aspects.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241311946"},"PeriodicalIF":1.8,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143003057","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

Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein-maltodextrin matrix and its potential to extend the shelf life of meatballs. 鹰嘴豆蛋白-麦芽糖糊精基质中包封孜然籽精油的抑菌效果及其对肉丸保质期的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-02 DOI: 10.1177/10820132241307715

Dilara Devecioglu, Onur Atli, Asli Can Karaca, Funda Karbancioglu-Guler

{"title":"Evaluation of the antimicrobial effect of encapsulated cumin seed essential oil in chickpea protein-maltodextrin matrix and its potential to extend the shelf life of meatballs.","authors":"Dilara Devecioglu, Onur Atli, Asli Can Karaca, Funda Karbancioglu-Guler","doi":"10.1177/10820132241307715","DOIUrl":"https://doi.org/10.1177/10820132241307715","url":null,"abstract":"This study aimed to evaluate the antimicrobial effectiveness of cumin seed essential oil (CEO) after encapsulation in chickpea protein-maltodextrin matrix by spray drying and to provide insight into potential use as a natural ingredient in meat-based products. The surface morphology results of encapsulated CEO showed the dispersion in the wall material matrix, and the observed specific common peaks in the FT-IR spectra of encapsulated and non-encapsulated CEO proved the successful encapsulation. The antibacterial activity of non-encapsulated CEO against Escherichia coli BC1402, Pseudomonas aeruginosa ATCC 27853, Salmonella Typhimurium ATCC 0402, Staphylococcus aureus ATCC 25923 were first evaluated by disc diffusion assay. P. aeruginosa ATCC 27853 and S. Typhimurium ATCC 0402 were more sensitive with the inhibition zones ranging from 11.20 to 12.66 mm. The lowest minimum inhibitory concentration was noted for non-encapsulated CEO against P. aeruginosa ATCC 27853 (0.5 mg/mL) and the highest minimum bactericidal concentration (16 mg/mL) was found for encapsulated CEO against S. aureus ATCC 25923. In addition to notable microbial inhibition activity, in situ antibacterial activity of CEO for meatballs was remarkable along nitrite. The microbial load of meatballs without any additives increased with storage time (4.08-10.50 log CFU/g). At the end of the storage (14 days, 4 °C), the antibacterial activity of encapsulated and non-encapsulated CEO was statistically different (p < 0.05) from nitrite in terms of total aerobic mesophilic (6.35-6.54 log CFU/g) and total coliform (2.63-3.09 log CFU/g). In conclusion, the encapsulated CEO was identified as a potential natural alternative for synthetic preservatives for meat-based products. The findings of this study can pave the way for future studies in this area.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241307715"},"PeriodicalIF":1.8,"publicationDate":"2025-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142921063","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

Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes. 加入番茄红素和 β-胡萝卜素的可生物降解海藻酸钠薄膜，用于食品包装。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-05-01 DOI: 10.1177/10820132231172362

Diego Santiago Tupuna-Yerovi, Helena Schmidt, Alessandro de Oliveira Rios

{"title":"Biodegradable sodium alginate films incorporated with lycopene and β-carotene for food packaging purposes.","authors":"Diego Santiago Tupuna-Yerovi, Helena Schmidt, Alessandro de Oliveira Rios","doi":"10.1177/10820132231172362","DOIUrl":"10.1177/10820132231172362","url":null,"abstract":"Incorporating carotenoids into sodium alginate films can give them functional properties for food packaging applications. The lycopene and β-carotene were included in the biopolymer matrix at 0.1%, 0.3%, and 0.5% (g carotenoid/g polymer). There was no significant difference (p > 0.05) in film thickness (45 ± 1 μm) of sodium alginate films with carotenoids. Nevertheless, the low quantity of carotenoids was enough to promote significant variations in the tensile properties of films. The films with lycopene or β-carotene showed lower tensile strength and elongation at break than control films. The carotenoid incorporation promoted a reduction (p < 0.05) in water vapor permeability, mainly by adding 0.5%. In the same way, it improved the light transmission and thermal stability of films and did not affect the water solubility of films. The scanning electron microscopy of films showed a homogeneous surface, but the films with lycopene or β-carotene showed a more compact structure than the control film. The sodium alginate films incorporated with 0.3% lycopene or β-carotene showed a remarkable protective effect on sunflower oil against oxidation compared with traditional commercial plastic packaging under accelerated storage conditions (heat and light). Therefore, they can be considered a potential material for food packaging purposes.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"23-35"},"PeriodicalIF":1.8,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9387665","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 effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse. 超声波和柠檬酸处理对猪梅（Spondias mombin L）甘蔗渣的功能、结构和储藏特性的协同效应。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-05-31 DOI: 10.1177/10820132231176579

Adebola O Oladunjoye, Ishola K Olawuyi, Taofeek A Afolabi

{"title":"Synergistic effect of ultrasound and citric acid treatment on functional, structural and storage properties of hog plum (Spondias mombin L) bagasse.","authors":"Adebola O Oladunjoye, Ishola K Olawuyi, Taofeek A Afolabi","doi":"10.1177/10820132231176579","DOIUrl":"10.1177/10820132231176579","url":null,"abstract":"A novel approach in promoting the valorisation of fruit waste as potential bio-ingredients in food applications is gaining research attention in recent times. In the present study, hog plum bagasse (HPB) treated with citric acid alone (0.12 dm3, 99.0% purity) and in synergistic treatment with ultrasound (40 KHz, 400 W, 0.348 W/cm3, 60 min, 80 °C). Treated samples were evaluated for proximate and lignocellulose composition, functional, bioactive, structural, morphology and microbial properties, while the untreated samples served as control. HPB showed varied proximate values with treatment effect. Notably, a significant reduction (42.06%) was observed in fibre content. A similar reduction was observed in the hemicellulose and lignin fraction but improved the yield of the cellulose component. Furthermore, treatment increased bulk density (0.120-0.131 g/cm3), water absorption capacity (5.60-6.35 g/g), swelling power (8.85-9.94 g/g) and solubility index (1.01-2.32%) but reduced oil absorption capacity (7.50-4.15 g/g). All colour parameters were reduced with treatment, while the total phenolic compound and antioxidant capacity of treated bagasse improved by 24.70% and 45.37%. Fourier transform infra-red spectroscopy alterations were observed in the absorption spectra with treatment, while scanning electron microscopestructure in treated samples showed cavity formation. Also, the microbial population was reduced to a non-detectable level after treatment. Ultrasound-assisted treatment of HPB holds a valorisation potential for its food application by relevant agro-based industries.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"59-68"},"PeriodicalIF":1.8,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9557302","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

The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. 超临界二氧化碳和温和温度对橙汁中果胶甲基酯酶失活的综合影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-05-01 DOI: 10.1177/10820132231172363

Thais Madoglio Sultani, Ana Carolina Pereira Francisco, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus

{"title":"The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice.","authors":"Thais Madoglio Sultani, Ana Carolina Pereira Francisco, Gustavo Cesar Dacanal, Alessandra Lopes de Oliveira, Rodrigo Rodrigues Petrus","doi":"10.1177/10820132231172363","DOIUrl":"10.1177/10820132231172363","url":null,"abstract":"Pectin methylesterase (PME) is the target-enzyme in orange juice processing, and its inactivation preserves the original juice's cloud, a valuable quality attribute for consumers. This study was primarily undertaken to evaluate the combination of supercritical carbon dioxide (SC-CO2) and mild temperatures on PME inactivation in the juice. Physicochemical and color parameters were also evaluated. Pressures (P) in the range of 74 to 351 bar, temperatures (T) between 33 °C and 67 °C, and holding times (t) varying from 20 to 70 min were tested using a central composite rotational design. Determination of PME activity, pH, titratable acidity, soluble solids, ratio, lightness, °hue and chroma in freshly extracted/raw and treated juice samples, and total color difference (TCD) between raw and treated juice were carried out. The percentage of PME reduction widely ranged from 13.7% to 91.8%. The variable P had a significant effect (p ≤ 0.05) on TCD and acidity variation. T exhibited a significant effect on the PME reduction, TCD, and soluble solids variation; however, t impacted on the soluble solids variation only. The interaction between P and t (P.t) affected the soluble solids and acidity variation, and T.t affected TCD. The combination of SC-CO2 and mild temperatures is potentially capable of inactivating PME in orange juice.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"36-47"},"PeriodicalIF":1.8,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9387667","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

The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.). 凝结时间对富含冻干蓝莓（越橘属）的牛奶巧克力的感官特征和消费者接受度的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-06-05 DOI: 10.1177/10820132231179764

Raquel L de Freitas, Pedro P C Augusto, Valdecir Luccas, Helena M A Bolini

{"title":"The influence of conching time on the sensory profile and consumer acceptance of milk chocolates enriched with freeze-dried blueberry (Vaccinium spp.).","authors":"Raquel L de Freitas, Pedro P C Augusto, Valdecir Luccas, Helena M A Bolini","doi":"10.1177/10820132231179764","DOIUrl":"10.1177/10820132231179764","url":null,"abstract":"Conching is a processing stage of industrial chocolate manufacture that is essential to the development of the sensory and rheological properties of the finished product. It promotes the physicochemical changes leading to flavor, aroma, and flowability refinement by continuously heating, aerating, shearing, and homogenizing chocolate mass during an extended time length. Conching duration is a key processing parameter that depends on the type of chocolate, the quality of primary ingredients, the conche's configuration, and the desired sensory outcome in the chocolate. Shorter cycles are often beneficial to manufacturers, due to increased productivity and reduced energy consumption, but they may be insufficient to fully develop chocolate's desired sensory properties. The present study aimed to shed light on the trade-off between product quality and process efficiency by assessing if varying conching durations were associated with statistically significant differences in the sensory profile and consumer acceptance of milk chocolates with freeze-dried blueberry. Samples were produced under an alternative method of conching prior to ball mill refining, with times investigated being 6, 12, 24, 36, 48, and 72 h, and were subsequently submitted to Quantitative Descriptive Analysis and consumer acceptance test. No statistically significant differences in either sensory profiles or consumer acceptance ratings of samples were observed, with the exception of hedonic values for aroma, indicating that a 6-h conching cycle was already enough to develop the sensory properties of the milk chocolate with freeze-dried blueberry. The feasibility of shorter conching times suggests a potential for energy saving and increased productivity in the production of milk chocolates following the conching prior to ball mill refining concept.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"83-92"},"PeriodicalIF":1.8,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9632667","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

Regulation of fructose levels on carbon flow and metabolites in yeast during food fermentation. 果糖水平对食品发酵过程中酵母体内碳流和代谢物的调控。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-05-31 DOI: 10.1177/10820132231179495

Dongdong Xie, Yanan Lei, Yingqi Sun, Xing Li, Jiaxin Zheng

引用次数: 0

Development of prediction software to describe total mesophilic bacteria in spinach using a machine learning-based regression approach. 利用基于机器学习的回归方法，开发描述菠菜中嗜中性细菌总数的预测软件。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-01-01 Epub Date: 2023-04-18 DOI: 10.1177/10820132231170286

Meral Yildirim-Yalcin, Ozgun Yucel, Fatih Tarlak

引用次数: 0