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

Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices. 原产地、有机生产和其他外在参数在水果和蔬菜选择中的重要性。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-06-01 Epub Date: 2023-10-11 DOI: 10.1177/10820132231206413

Ana Fuentes, Eva Tormo, José M Barat, Isabel Fernández-Segovia

{"title":"Importance of the origin, organic production and other extrinsic parameters in fruit and vegetable choices.","authors":"Ana Fuentes, Eva Tormo, José M Barat, Isabel Fernández-Segovia","doi":"10.1177/10820132231206413","DOIUrl":"10.1177/10820132231206413","url":null,"abstract":"The aims of the present work were to evaluate consumers' perceptions and purchasing habits in relation to fruit and vegetables and to determine the importance of the production type, price and geographical origin of such products for consumers' purchasing decisions. For this purpose, an online consumer survey was conducted to determine Spanish people's opinions and consumption habits in relation to fruit and vegetables, especially those from organic farming. The survey also included a part to assess the importance that consumers attach to different extrinsic attributes in oranges and avocado pears (with a conjoint analysis), and a section to determine the participants' ethnocentrism. Consumers agree that organic food respects the environment more, contains fewer 'chemicals' and is more natural. Price is the first reason why many people do not buy organic food, followed by them thinking that they do not offer any added value and they are difficult to find. For the Spanish population, country of origin, local production, seasonality and price are much more important attributes for purchasing fruit and vegetables than them being organic. This study reflects a relatively high ethnocentrism level of the surveyed population, especially in older individuals. Given consumer preference for km 0/local and seasonal products, and the importance of these parameters for the environment, promoting the market of such products would help to achieve some Sustainable Development Goals. This study offers a vision of the trends of Spanish consumers in relation to fruit and vegetable preferences, which can help producers and distributors to design new strategies that focus on meeting consumer demands.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"275-286"},"PeriodicalIF":1.8,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41196168","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 cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread. 冷压黑种草籽粉对面包面团品质及营养价值的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-06-01 Epub Date: 2023-10-16 DOI: 10.1177/10820132231207904

Yavuz Yüksel, Mustafa Kiralan, Mohamed Fawzy Ramadan

{"title":"Effect of cold-pressed Nigella sativa seed meal on dough quality and nutritional value of bread.","authors":"Yavuz Yüksel, Mustafa Kiralan, Mohamed Fawzy Ramadan","doi":"10.1177/10820132231207904","DOIUrl":"10.1177/10820132231207904","url":null,"abstract":"This study investigated the application of black cumin meal (BCM) obtained from cold-pressing Nigella sativa seeds in bread baking. The effect of BCM on bread rheological traits and its nutritional value were investigated. Zeleny sedimentation, falling number, Farinograph, and Extensograph values in flour mixed with BCM (2.5%, 5%, 7.5%, and 10%) were evaluated. In addition, mineral content, protein, fat, thymoquinone, and crude cellulose contents in bread were investigated. Zeleny sedimentation and falling number values decreased with the increase in BCM in the flour samples. The water absorption, development time, stability, and softening degree values of the dough measured in the Farinograph device did not show a statistically significant difference in the flour with the BCM mixture compared to the control sample. The energy value and extensibility determined in the Extensograph device decreased with the increase in the amount of BCM in the flour. The amount of protein and crude fiber in bread increased with the increase in the amount of BCM. It was noted that there were significant increases in Fe, Ca, Mg, K, and Zn levels with the increase in BCM. Meanwhile, thymoquinone was not found in the bread samples containing BCM. The results revealed that the nutritional values of BCM-mixed bread are rich in protein, minerals, and cellulose.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"338-347"},"PeriodicalIF":1.8,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41233766","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

Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages. 不同发育阶段蝗虫面粉营养质量和颜色特性的比较分析

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-06-01 Epub Date: 2024-05-15 DOI: 10.1177/10820132241254976

Işıl Barutçu Mazı

{"title":"Comparative analysis of nutritional quality and color properties of flours derived from Locusta migratoria at different developmental stages.","authors":"Işıl Barutçu Mazı","doi":"10.1177/10820132241254976","DOIUrl":"10.1177/10820132241254976","url":null,"abstract":"This study was conducted to determine the variation in the chemical composition of flours derived from Locusta migratoria at two distinct developmental stages: the fourth instar and adult stages. Adult locust flour exhibited approximately two times higher fat content, similar protein content, ash content, CHNS elemental composition, and 45.7% lower total phenolic content compared to fourth instar locust flour. The flour from the adult locust was lighter, more red, and yellow than the fourth instar locust flour. Nineteen fatty acids were detected in both flours, with oleic acid, palmitic acid, and linoleic acid being the major ones. The ΣPUFA/ΣSFA of fourth instar and adult locusts was 0.82 and 0.78, respectively. The ratio of ω-6/ω-3 fatty acids was 2.1 for the fourth instar locust flour and 1.7 for the adult locust flour. Apart from gamma-aminobutyric acid (GABA), similar amino acids were found in both the flours. However, significant differences were detected in the levels of some of these amino acids between the fourth instar and adult locust flours. Of particular interest, adult locust flour showcased a GABA content of 25.4 mg/100 g dry weight, making it a valuable alternative protein source in developing innovative and nutritious food products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"367-377"},"PeriodicalIF":1.8,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140944739","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

Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus. 模拟大肠杆菌和金黄色葡萄球菌对微波处理和盐条件的综合抗性。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-06-01 Epub Date: 2023-10-10 DOI: 10.1177/10820132231205622

Sadia Benfedala, Antonio Valero, Fatiha Brahmi, Amine Belbahi, Ourdia-Nouara Kernou, Nawel Adjeroud-Abdellatif, Amina Abbou, Khodir Madani

{"title":"Modeling the combined resistance to microwave treatments and salt conditions of Escherichia coli and Staphylococcus aureus.","authors":"Sadia Benfedala, Antonio Valero, Fatiha Brahmi, Amine Belbahi, Ourdia-Nouara Kernou, Nawel Adjeroud-Abdellatif, Amina Abbou, Khodir Madani","doi":"10.1177/10820132231205622","DOIUrl":"10.1177/10820132231205622","url":null,"abstract":"In the present study, the efficiency of the combined effect of microwave irradiation treatments together with salt concentration was assessed against Escherichia coli and Staphylococcus aureus. Microbial survival has been modeled through a one-step Weibull equation considering the non-isothermal profiles during the heating treatments. Three sodium chloride concentrations 0.5%, 3.5%, and 8.5% (w/v) treated under three microwave power levels (450, 600, and 800 W) were studied. Predictive models were validated using the determination coefficient (R2), root mean squared error and the acceptable prediction zone with external data obtained from ultra high temperature milk. The results obtained suggested that increasing microwave power levels and decreasing salt concentrations led to a higher microbial inactivation, being the δ values (time for achieving a first decimal reduction) for E coli of 19.57 s at 800 W and 0.5% NaCl. In contrast, experimental data of S aureus showed a higher variability since it presented more resistance to the microwave treatments. The results obtained and generated models can be used as decision-making tools to set specific guidelines on microwave treatments for assuring food safety.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"298-307"},"PeriodicalIF":1.8,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41196207","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 the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter. 探讨苦参乙醇提取物在肉糊中的抗氧化和抗菌作用。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-11 DOI: 10.1177/10820132251338165

Chirag Singh, V P Singh, Akhilesh K Verma, Pramila Umaraw, Varsha Vihan

{"title":"Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter.","authors":"Chirag Singh, V P Singh, Akhilesh K Verma, Pramila Umaraw, Varsha Vihan","doi":"10.1177/10820132251338165","DOIUrl":"https://doi.org/10.1177/10820132251338165","url":null,"abstract":"In the present study, four different concentrations (0.7, 1.4, 2.8, and 5.6 mg/ml) of Terminalia arjuna ethanolic extract were chosen for antioxidant assessment and similarly four different concentrations were used based on preliminary trials to evaluate antimicrobial effects. In a 9-day storage study, three extract concentrations were added to chevon meat batter with 100 PPM BHA, alongside a control group. The extract exhibited increased antioxidant activities, including total phenolic content, % DPPH inhibition, and % ABTS inhibition. Concentration-dependent increases in antioxidant properties were observed, with the highest concentration showing significantly lower (P < 0.05) values of lipid oxidation in tests like TBARS, peroxide value and free fatty acids. The extract-treated batter displayed lower pH and higher water activity, with significantly higher (P < 0.05) visual sensory scores compared to the control. Moreover, the extract-treated chevon batter exhibited significantly lower (P < 0.05) counts of spoilage microorganisms (SPC, coliforms, psychrophilic bacteria and yeast & molds) when compared with the control chevon batter. Gas Chromatography-Mass Spectrometry (GC-MS) estimation disclosed distinctive peaks and retention times, indicating the diverse chemical composition of the extract which was responsible for its high antimicrobial and antioxidant activities.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251338165"},"PeriodicalIF":1.8,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143990033","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

Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati. 南瓜（Cucurbita pepo）粉对杂粮无麸质薄饼理化、功能和感官特性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-11 DOI: 10.1177/10820132251339706

Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur

{"title":"Influence of pumpkin (Cucurbita pepo) flour on the physicochemical, functional, and sensory properties of multigrain gluten-free chapati.","authors":"Nisha Chhabra, Amarjeet Kaur, Samandeep Kaur","doi":"10.1177/10820132251339706","DOIUrl":"https://doi.org/10.1177/10820132251339706","url":null,"abstract":"This study investigated the incorporation of whole pumpkin flour from Punjab Samrat and B-10-224-3 cultivars into gluten-free chapatis (Indian flatbread) formulated with maize, soybean, and pearl millet. Proximate analysis identified Punjab Samrat as superior in protein (7.38%), fat (17.75%), and dietary fiber (16.33%), as well as bioactive compounds such as beta-carotene (32.50 mg/g) and lycopene (6.24 mg/100 g), supporting its selection for further analysis. The inclusion of 10% Punjab Samrat reduced pasting temperature (93.00 °C to 85.67 °C) and setback viscosity (556.67 cP to 371.67 cP), indicating enhanced starch stability and reduced retrogradation tendencies. The sensory evaluation demonstrated that a composite formulation containing 40% maize, 10% soybean, 50% pearl millet, and 10% Punjab Samrat achieved the highest acceptability in taste, texture, and color, outperforming control samples. Shelf-life studies revealed that laminate packaging effectively preserved water activity (aw = 0.75) on day 3, compared to low-density polyethylene (LDPE; aw = 0.73), demonstrating better moisture retention and helping to maintain the chapatti's soft and chewy texture. However, LDPE-packaged chapatis exhibited higher fat oxidation (free fatty acid (FFA) = 0.46%; peroxide value (PV) = 3.27 meq O2/kg fat) and microbial proliferation (total plate count (TPC) = 732.67 × 10² CFU/g) than laminate packed chapatis (FFA= 0.26%, PV= 3.10 meq O2/kg fat and TPC = 287.22 × 10² CFU/g) . These findings highlighted the potential of pumpkin flour-enriched gluten-free composite chapatis to provide enhanced nutritional and functional benefits.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251339706"},"PeriodicalIF":1.8,"publicationDate":"2025-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143960801","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

Corrigendum to "Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger". “加入精油的生物活性壳聚糖涂层灭活食源性病原体微生物和改善牛肉汉堡质量参数”的勘误表。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-09 DOI: 10.1177/10820132251339855

引用次数: 0

Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk. 脂肪水平、益生元和生产方法对水牛乳合成开菲尔品质和保质期的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-05-08 DOI: 10.1177/10820132251339707

Neslihan Çalişir, Aysel Gulbandilar, Muhammet İrfan Aksu

{"title":"Effects of fat level, prebiotics, and production methods on the quality and shelf life of synbiotic kefir from Buffalo milk.","authors":"Neslihan Çalişir, Aysel Gulbandilar, Muhammet İrfan Aksu","doi":"10.1177/10820132251339707","DOIUrl":"https://doi.org/10.1177/10820132251339707","url":null,"abstract":"Kefir is a traditional and functional dairy product that is widely consumed around the world. The aim of this research is to produce synbiotic kefir to enhance the functional properties and storage stability. In this study, the effect of fat level (0.5%, 3.5%), prebiotics (galacto-oligosaccharides (GOS), inulin), production method (traditional, commercial), and storage period (21 days at 3 ± 1 °C) on the quality characteristics of synbiotic kefir produced from buffalo milk was investigated. Significant effects (P < .01) of production method, fat level, prebiotics, and storage period on the protein, pH, and total solids of kefir samples were observed, with the total solids content being higher in kefirs produced with 3.5% fat, the traditional method, and the addition of GOS compared to other samples (P < .05). The pH value increased in parallel with the increase in fat level (P < .05), and higher values (P < .05) were recorded in kefirs produced using GOS and commercial cultures. During storage, pH, protein, and total solids decreased (P < .05), while total titratable acidity and water activity values increased (P < .05). Higher lactic cocci and lactic bacilli counts were obtained in kefirs produced with commercial cultures compared to traditional methods (P < .05). Yeast counts were affected by all treatments (P < .01), with the lowest values found in samples containing 3.5% fat, commercial cultures, and inulin (P < .05). The Enterobacteriaceae count was below the detectable limit (<1 log cfu/ml) in all samples. The sensory properties of the kefir samples were influenced by the treatments, with the kefir samples produced using 3.5% fat, GOS addition, and traditional methods being more acceptable in terms of overall acceptability (P < .05).","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251339707"},"PeriodicalIF":1.8,"publicationDate":"2025-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143964313","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

Four-dimensional food printing: A revolutionary approach to next-generation foods. 四维食品印刷：下一代食品的革命性方法。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-21 DOI: 10.1177/10820132251336084

Aya Tayel, Ahmed Hamad

引用次数: 0

Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids. 柿子果实（Diospyrus kaki）废料作为类胡萝卜素来源的增值。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2025-04-21 DOI: 10.1177/10820132251336073

Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, Lourdes Maria Corrêa Cabral

{"title":"Valorization of persimmon fruit (Diospyrus kaki) waste as a source of carotenoids.","authors":"Carine Moutinho da Silva, Luiz Carlos Corrêa Filho, José Carlos Sá Ferreira, Renata Valeriano Tonon, Virgínia Martins da Matta, Lourdes Maria Corrêa Cabral","doi":"10.1177/10820132251336073","DOIUrl":"https://doi.org/10.1177/10820132251336073","url":null,"abstract":"The production and commercialization of persimmon fruits generate waste that is often not reused and wrongly discarded. These residues are rich in bioactive compounds such as carotenoids, which can be recovered for later use as natural colourants. Ultrasound-assisted extraction (UAE) has been used to recover bioactive compounds from plant materials, considerably improving the extraction yield when compared to conventional extraction. This work aimed to evaluate the UAE of carotenoids from persimmon residues, considering three process variables: types of solvent (ethyl acetate and sunflower oil), ultrasound power (80-220 W), and extraction time (11 to 329 s). The obtained extracts were evaluated for colour (parameters L, a*, and b*) and carotenoid content. The ultrasound process resulted in a carotenoid content three times higher than conventional extraction. Ethyl acetate promoted a carotenoid extraction 50% higher (1887.04 µg/100 g of extract) than sunflower oil (930.85 µg/100 g of extract). The highest concentration was obtained with ethyl acetate when the ultrasound was applied at 150 W for 5.5 min. The extracts with the most intense yellow colour were those with the highest concentration of carotenoids and obtained by UAE with ethyl acetate, with good potential to be used as a natural colourant in the food industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251336073"},"PeriodicalIF":1.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144001791","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