Food Science and Technology International最新文献

{"title":"Effect of calcium levels on structure and function of mitochondria in yeast under high glucose fermentation.","authors":"Dongdong Xie, Yingqi Sun, Xing Li, Shuncheng Ren","doi":"10.1177/10820132231170409","DOIUrl":"10.1177/10820132231170409","url":null,"abstract":"<p><p>In this study, the effects of calcium levels on structure and function of mitochondria under high glucose environment were studied. In the high glucose environment, yeast growth capacity was inhibited, and intracellular reactive oxygen species (ROS) content was increased from 6 h to 12 h, while ROS content was reduced in group with 1 × 10^-1 and 1 g/L CaCl₂ level from 24 h to 36 h. Exogenous calcium addition had a significant effect on the elevation of intracellular Ca²⁺ and cytochrome C content in yeast from 6 h to 12 h; mitochondrial membrane potential decreased with the increase of CaCl₂ level under high glucose levels. Mitochondrial swelling of yeast was influenced by high glucose levels and showed a regulatory dynamic change by Ca²⁺ levels. Isocitrate dehydrogenase activity increased in 1 × 10^-3 g/L CaCl₂ level from 6 h to 12 h, α-ketoglutarate dehydrogenase activity increased with an increase in CaCl₂ level from 6 h to 24 h. Calcium affected the structure and function of mitochondria by regulating the intracellular signal, enzymes in tricarboxylic acid cycle, and cytochrome system of yeast under high glucose stress.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"11-22"},"PeriodicalIF":1.8,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9443253","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 fat replacement by flaxseed flour on the quality parameters of pork meatballs.","authors":"Ping Dong, Lan Xiao, Wenjiao Fan, Huizhen Yang, Chengjian Xu, Mingfeng Qiao, Kaixian Zhu, Huachang Wu, Jing Deng","doi":"10.1177/10820132231173158","DOIUrl":"10.1177/10820132231173158","url":null,"abstract":"<p><p>To improve the edible qualities of meatballs, various percentages of pork fat in meatballs were replaced by brown flaxseed flour (BFF) to decrease the fat contents and further optimize the fatty acid compositions. Five different meatball formulations that used 0%, 5%, 10%, 15%, and 20% of flaxseed flour additions were used in which the corresponding amounts pork fat were replaced. The proximate compositions, water activity, pH levels, colors, textures, cooking losses, fatty acid compositions, sensory properties, flavors, and oxidation stabilities of these meatballs were analyzed. Increasing the BFF addition amounts improved the protein and dietary fiber contents, pH levels, fatty acid profiles and oxidation stabilities, but decreased the fat contents, moisture levels, cooking losses, n6/n3 ratios, hardness, and lightness. The volatile flavors of meatballs with different BFF replacement levels were significantly different. According to the sensory evaluation, the use of 5% BFF increased the odor of meatballs without significantly affecting the other sensory scores. This work demonstrated that BFF may be a healthier alternative as pork fat replacer for preparing meatballs.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"48-58"},"PeriodicalIF":1.8,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9449333","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":"Rheological, microbiological, and <i>in vitro</i> digestive properties of Kefir produced with different Kefir grains and commercial starter cultures.","authors":"Emine Mine Comak Gocer, Firuze Ergin Zeren, İkbal Ozen Küçükcetin, Ahmet Kucukcetin","doi":"10.1177/10820132241304130","DOIUrl":"https://doi.org/10.1177/10820132241304130","url":null,"abstract":"<p><p>This research investigates the production of kefir using Turkish and Kazakh kefir grains and commercial starter cultures, followed by storage at 4 °C for 30 days. The study monitors the rheological properties and microbiological characteristics of kefir on the 1^st, 15^th, and 30^th days of storage, as well as during dynamic <i>in vitro</i> gastrointestinal digestion. Kefir samples were passed through a dynamic <i>in vitro</i> gastrointestinal model simulating the digestive processes of the mouth, stomach, and small intestine which was designed in laboratory conditions. Kefir from Turkish kefir grain exhibited the lowest average titratable acidity, apparent viscosity, and flow behavior index, while kefir from Kazakh kefir grain had the highest average pH. Over the storage period, pH and flow behavior index decreased, while titratable acidity, viscosity, and consistency coefficient increased. The kefir samples showed non-Newtonian pseudoplastic flow characteristics. The acetic acid bacteria and <i>Leuconostoc</i> counts of kefir samples produced with commercial starter cultures were higher than those produced with kefir grains, while yeast counts were higher in kefir samples produced with kefir grains. During storage and <i>in vitro</i> gastrointestinal digestion, the number of microorganisms in kefir samples decreased. Turkish kefir grain resulted in the lowest reduction (%) of microorganism counts during <i>in vitro</i> gastrointestinal digestion. These findings shed light on the rheological, microbiological, and <i>in vitro</i> digestive properties of kefir during storage, which may contribute to improving the quality and health benefits of kefir products. The present study revealed that the kefir produced with kefir grains had a lower decrease in the viability of microorganisms compared to the kefir produced with starter culture after passage through the gastrointestinal model, so kefir produced with kefir grains may be more preferred due to its possible health benefits.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241304130"},"PeriodicalIF":1.8,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142812658","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 high hydrostatic pressure on the physicochemical characteristics of low sodium mortadella containing a high level of mechanically deboned poultry chicken meat.","authors":"Renata do Nacimento, Vitor Andre Silva Vidal, Camila de Souza Paglarini, Rubén Domínguez, José M Lorenzo, Julliane Carvalho Barros, Marcelo Cristianini, Marise Aparecida Rodrigues Pollonio","doi":"10.1177/10820132241261133","DOIUrl":"https://doi.org/10.1177/10820132241261133","url":null,"abstract":"<p><p>High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultry meat (MDPM). Seven treatments were produced: FC (2.5% NaCl - control 1), F1-C (1.25% NaCl - control 2), F1-100 (1.25% NaCl and 100 MPa), F1-200 (1.25% NaCl and 200 MPa), F2-C (1.25% NaCl, 1.60% KCl), F2-100 (1.25% NaCl, 1.60% KCl, 100 MPa), and F2-200 (1.25% NaCl, 1.60% KCl, 200 MPa). Proximate composition, sodium content, emulsion stability, extraction yield of myofibrillar proteins, instrumental color, texture profile, and microstructure of the samples were evaluated. Pressurization and salt reduction did not affect chemical composition (moisture, fat and protein) of the samples, while HHP increased protein extraction, forming a more compact, homogeneous and better distributed gel, improving emulsion stability and increasing mortadella hardness. Therefore, this technique could effectively compensate the deterioration in the protein gel matrix caused by salt reduction. Studies are necessary to investigate the effects of HPP on sensory properties and lipid oxidation of mortadella.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241261133"},"PeriodicalIF":1.8,"publicationDate":"2024-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142800005","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":"Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus.","authors":"Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi, John Tang Yew Huat, Ismail Ishamri","doi":"10.1177/10820132241299840","DOIUrl":"https://doi.org/10.1177/10820132241299840","url":null,"abstract":"<p><p>The study investigated phosphate's effects on tenderness and lipid oxidation in beef cooked sous-vide. Semitendinosus beef cuts were treated with 0.15% and 0.3% sodium tripolyphosphate (STPP), and plain water (0% STPP). These cuts were then sous-vide cooked at two different temperatures, 60 °C and 70 °C, for two different durations, 3 h and 6 h. Analytical techniques including Warner-Bratzler shear force (WBSF), pH, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy (FTIR) were employed. STPP concentration did not yield a statistically significant impact on the pH and FTIR spectrum of sous-vide beef (<i>p</i> > 0.05). However, STPP markedly enhanced tenderness by loosening the myofibril structure (observed in SEM) and weakening myosin and actin bands (observed in SDS-PAGE). This improvement led to lower WBSF values with 0.3% STPP, particularly noticeable at 60 °C for 6 h. Additionally, 0.3% STPP delayed lipid oxidation, evidenced by lower oxidation values after 4 weeks of refrigerated storage at 4 °C. These findings highlight STPP's potential to improve tenderness and lipid oxidation stability in sous-vide beef.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241299840"},"PeriodicalIF":1.8,"publicationDate":"2024-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142779736","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 pulsed electric field treated on quality of curd.","authors":"Birwal Preeti, Menon Rekha Ravindra, M Shivaram, Deshmukh P Gajanan, Azad Mandeep Singh","doi":"10.1177/10820132231193479","DOIUrl":"10.1177/10820132231193479","url":null,"abstract":"<p><p>Pulsed electric field (PEF) is a potential pre-treatment technique to improve the quality of milk by reducing its microbial load. The present study aims at addressing this issue with respect to a popular fermented dairy product, that is, curd. Milk was treated with high voltage and frequency (55 kV and 90 Hz) square waves of pulse width 900 µs for 100 s. Curd samples were prepared with conventional heat treatment (CHT), PEF-treated milk subjected to CHT (PT-CHT), and PEF-treated milk (PT). PT samples resulted in curd with higher acidity (0.17 ± 0.005% LA) and microbial load (6.65 ± 0.27 log CFU/g), while the PT-CHT samples resulted in curd with better whey holding capacity. The firmness recorded for CHT, PT-CHT, and PT was 1.15 ± 0.05, 1.32 ± 0.04, and 0.91 ± 0.03 N, respectively. PT-CHT showed a higher viscosity index, that is, 0.207 ± 0.005 g. Sensorial properties showed the acidic nature of PT-curd with greater syneresis and softer texture resulted in its poorer sensory scores for texture. Shelf-life analysis showed no significant difference between curd prepared using the CH and PT-CHT up to 12 days. The study demonstrated the potential of employing PEF with CHT for improving the texture and shelf life of curd without impacting its quality.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"731-740"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10332269","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":"Influence of hydrocolloids and natural emulsifier in the physical stability of UHT oat beverage.","authors":"Youhui Zhang, Yu Kong, Yanjun Yan, Feng Gao, He Ma, Changjin Liu","doi":"10.1177/10820132231176875","DOIUrl":"10.1177/10820132231176875","url":null,"abstract":"<p><p>This study aimed to improve the physical stability of ultra-high temperature (UHT) oat beverage by adding hydrophilic colloids (guar gum [GG] and xanthan gum [XG]) and a natural emulsifier (soluble soybean polysaccharide [SSPS]). The stability of the oat beverage was characterized by particle size, zeta potential, rheological properties, Fourier-transform infrared (FTIR) spectroscopy, backscattered light intensity (ΔBS), and microstructure. The results indicated that XG reduced the average particle size and size distribution of the beverage, indicating that XG could prevent particle aggregation. GG increases the apparent viscosity of the oat beverage without affecting the zeta potential. When SSPS was added to the oat beverage, it increased the absolute value of the zeta potential and the infrared absorption peak intensity, while the average particle size and backscattered light intensity (ΔBS) decreased, resulting in a more uniform microstructure. The zeta potential reached a maximum value of 32.12 when GG, XG, and SSPS were combined, indicating that the physical stability of the oat beverage was effectively improved when all three were present simultaneously. This study may provide some suggestions for the industrial production of low-viscosity cereal beverages with good stability.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"764-772"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9615273","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":"Production of fermented milk analogs using subcritical water extraction of rice by-products and investigation of its physicochemical, microbial, rheological, and sensory properties.","authors":"Fatemeh Raiesi Ardali, Anousheh Sharifan, Seyed M E Mosavi, Amir M Mortazavian, Behrooz Jannat","doi":"10.1177/10820132231186170","DOIUrl":"10.1177/10820132231186170","url":null,"abstract":"<p><p>Rice milling by-products extract and Persian grape syrup (Persian grape molasses), as the proper alternatives for milk ingredients and sucrose, respectively, can be considered a promising way to produce functional milk analogs. In this study, we studied the production of rice milling by-product extracts via the subcritical water extraction method, as a green method. The optimum extract was then fermented by <i>Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>, and the different physicochemical, sensory, and rheological properties and the viability of these lactic acid bacteria were assessed during fermentation and certain intervals of 28-day storage. Considering rheological properties, the optimum rice milling by-product extract was recognized based on DOE analysis and the rheological curves of fermented drinks and Persian grape molasses were fitted by Herschel-Bulkley and Bingham models, respectively. The extract and also milk analog had excellent fitness with Herschel-Bulkley model, and this fermented milk analog showed a drop in the consistency index, flow behavior, and yield stress during the 28-day storage. According to the results, the viable cell count of <i>Lactobacillus plantarum</i> and <i>Lactobacillus casei</i> remained at 10⁶-10⁸ colony forming unit/mL after 28-day storage, which showed a combination of rice milling by-product ingredients and inulin had a positive effect on the survival rate of lactic acid bacteria. An increase in values of total phenolic compounds, as well as antioxidant activity observed during fermentation; however, these compounds dropped considerably during storage as a result of degradation and interaction with other compounds. Moreover, in terms of sensory evaluation, <i>Lactobacillus plantarum</i> drinks provided the highest overall acceptability among other samples on the 28th day.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"773-787"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9754640","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":"Characterization and qualitative evaluation of cassava starch-chitosan edible food wrap enriched with culinary leaf powders for eco-friendly food packaging applications.","authors":"Mohandas Prithiviraj, Abhilash Sasidharan, Bindu Murali Krishna, Sarsan Sabu, Kappat Valiyapeediyekkal Sunooj, Kiliyanamkandy Anoop, Johnsy George","doi":"10.1177/10820132231179492","DOIUrl":"10.1177/10820132231179492","url":null,"abstract":"<p><p>Cassava starch-based edible food wraps were prepared by incorporating leaf powder from Indian curry leaf and Malabar bay leaf, reinforced with different (0.2, 0.4, 0.6, 0.8) wt.% of chitosan. Eleven combinations of films were prepared and their sensory acceptability, physical properties, Fourier-transform infrared spectroscopic (FTIR) spectrum, and scanning electron microscopy (SEM) image, were evaluated. The thickness of the films ranged from 0.198  ±  0.12 to 0.372  ±  0.27 mm. Tensile strength was reported to be the highest (40.71  ±  1.21 MPa) in the curry leaf powder incorporated sample. Maximum elongation at break was reported by bay leaf powder incorporated (5.8  ±  1.59%) sample. The Young's modulus values were observed to be increasing along with the concentration of chitosan. Maximum seal strength values were reported by curry leaf powder incorporated film with 0.8% chitosan (2.93  ±  0.22 N/mm). The leaf powder incorporated samples reported a higher flavonoid content compared to the control. The color analysis (L*, a*, b*) of the films was identical to the natural leaf color. The SEM images indicated a rough texture for the leaf powder incorporated films. The FTIR evaluation confirmed the presence of the respective functional groups. The statistical evaluation done by statistical package for social sciences software showed that all the data were significantly different (<i>P</i> ≤ 0.05.). The study demonstrated the potential of incorporation of leaf powder and chitosan to enhance the properties of starch-based edible packaging.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"751-763"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9565546","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":"Postharvest shelf life extension of minimally processed kale at ambient and refrigerated storage by use of modified atmosphere.","authors":"Antonella Barriga Lourenco, Victoria Casajús, Romina Ramos, Facundo Massolo, Corel Salinas, Pedro Civello, Gustavo Martínez","doi":"10.1177/10820132231195379","DOIUrl":"10.1177/10820132231195379","url":null,"abstract":"<p><p>Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can be marketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect of packaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C and 4 °C. Kale leaves were cut into 4 × 4 cm strips and stored in low-density polyethylene bags. Samples processed in the same way but stored in PVC were used as controls. Leaves kept in a modified atmosphere showed a delay in color change with Hue values from about 130 to 120 under PMA against 130 to 100 in control group (CTR) leaves. Chlorophyll degradation was also delayed in both storage temperatures. Samples stored under PMA showed about two times the levels of total chlorophylls with respect to CTR samples at the end of the storage. No changes in total sugar content were detected during storage and no differences were detected between control and modified atmospheres stored samples. Samples maintained in a modified atmosphere showed a lower decrement in soluble proteins and a lower rate of RUBISCO degradation at both temperatures. The relation of RUBISCO content PMA/CTR ranged from 1 to about 3 toward the end of storage No changes in phenols content were found when comparing control and treated samples. However, flavonoid and the antioxidant contents increased in samples stored in modified atmospheres with respect to their controls. We demonstrated that storage in modified atmospheres could be an adequate and simple methodology to extend postharvest life of this minimally processed product at both ambient and refrigerated storage.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"713-721"},"PeriodicalIF":1.8,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10052202","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}