Food Science and Technology International最新文献

{"title":"Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides.","authors":"Talía Hernández-Pérez, Octavio Paredes-López","doi":"10.1177/10820132251319934","DOIUrl":"https://doi.org/10.1177/10820132251319934","url":null,"abstract":"<p><p>Most of the plants used for human consumption comprise various peptides with health benefits, such as antihypertensive, antioxidant, anti-inflammatory, anticancer, and immunomodulatory capacity. The intake of plant-based bioactive peptides is important in the prevention of some chronic diseases. Also, peptides show positive effects on lipid metabolism and mineral absorption and act as analgesic, antithrombotic, antiatherosclerotic, and opioid agents; it is pertinent to mention that peptides quite often exhibit multiple bioactivities. Bioactive peptides are released by the hydrolysis of digestive enzymes, that is, pepsin, chymotrypsin, trypsin, or by <i>in vitro</i> producers using specific enzymes, pH, and temperature. These peptides comprise hydrophobic amino acids, positive charge and are resistant to digestive hydrolysis by peptidases and proteases. Small peptides with a dipeptide of proline-proline at their C terminal are more resistant to gastrointestinal enzymes; otherwise, large peptides are active outside the intestinal epithelium. This review is focused on three selected ancient crops from Latin America, amaranth, chia, and quinoa, because of their outstanding nutritional and agronomic characteristics that provide a broad of functional compounds with high antioxidant, anti-inflammatory, immunomodulatory, antidiabetic, antihypertensive, anticancer, and antiobesity capacity.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251319934"},"PeriodicalIF":1.8,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143467465","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, microbiology, and sensory characteristics of kombucha prepared with Tommy mango peel flour.","authors":"Cíntia Ramos Pereira Azara, Carolina Lírio Didier Peixe, Carlos Eduardo de Faria Cardoso, Maria Eduarda Pereira Azara, Monique Elias, Otniel Freitas-Silva, Anderson Junger Teodoro","doi":"10.1177/10820132251319930","DOIUrl":"https://doi.org/10.1177/10820132251319930","url":null,"abstract":"<p><p>Fermented foods are a good option due to the beneficial compounds generated in the fermentation process and the low pH that allows conservation without additives. The objective of the study was to produce and include Tommy mango peel flour in the production of kombucha and evaluate its effects on the physicochemical and sensory properties, antioxidant capacity, and microbiological profile. The kombucha was developed with green tea and the addition of Tommy mango peel flour (10% and 20%). The kombuchas were evaluated in the first fermentation (aerobic) and at the end of the second fermentation (anaerobic), the granulometry and colorimetry of the flour and the antioxidant profile were evaluated. Microbiome analysis was performed by 16S DNA extraction. For sensory analysis, an affective test was performed for global evaluation, flavor, texture, and oral perception. The results showed that the total phenolic content was 4.86 mg EAG/mL in F1, 8.79 mg EAG/mL in F2 with 10% mango peel flour, and 8.83 ± 0.54 mg EAG/mL in F2 with 20% mango peel flour, evidencing a significant increase in the second fermentation with the addition of the flour. In addition, the antioxidant activity was also higher in the second fermentation. The values obtained were F1 = 15.27 µmol TE/mL; F2 with 10% FCMT = 18.80 µmol TE/mL; and F2 with 20% FCMT = 26.76 µmol TE/mL. These findings indicate that the antioxidant capacity increases significantly during the second fermentation, directly correlating with the amount of mango peel flour added. The most abundant bacterial genera were <i>Liquorilactobacillus nagelii</i> (72%), <i>Acetobacter</i> (13%), and <i>Komagataeibacter</i> (12%) and for fungi (90%) <i>Brettanomyces/Dekkera bruxellensis</i>. The beverage obtained different levels of acceptance among consumers and non-consumers only in terms of flavor, proving to be a good alternative for the food industry for applying a mango byproduct to drinks.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251319930"},"PeriodicalIF":1.8,"publicationDate":"2025-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143448615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Whey protein effects on properties and structure of hairtail surimi gel.","authors":"Gongmin Guo, Qiuyue Li, Linli Du, Shuai Zhu, Wenwen Cheng, Aaysha Ihsan, Jie Zheng, Aijun Hu","doi":"10.1177/10820132251317841","DOIUrl":"https://doi.org/10.1177/10820132251317841","url":null,"abstract":"<p><p>Whey protein was added to hairtail surimi gel (HSG), the properties and structural changes were determined, and whey protein effects on them were investigated after incorporating 0.00% to 10.00% whey protein. Optimal results at 6.00% addition of whey protein were observed in texture, color, and water-holding capacity (WHC). Texture analysis exhibited a reduction in cohesiveness, resilience, and chewiness of HSG, while simultaneously increasing its firmness and springiness. Furthermore, the whiteness of HSG decreased by 5.00% and optimal WHC was observed at its maximum value. The electron microscopy images showed that HSG had a compact and smooth structure with a smaller pore size after whey protein was added. Nuclear magnetic resonance analysis demonstrated the gradual transformation of free water into immobile water in gel matrix, reaching up to 93.21%. Additionally, the formation of ionic bonds increased significantly to 2.954 mg/mL. Differential scanning calorimetry showed that the denaturation temperature of myosin was increased, however, that of actin was reduced. These insights contribute to surimi production optimization which can significantly enhance the functional characteristics of HSG, providing a basis for improved surimi-based products.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251317841"},"PeriodicalIF":1.8,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143390521","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of lairage time on stress in dromedary camels \"<i>Camelus dromedarius\"</i> from the El-Oued region (Algeria) and its impact on meat quality.","authors":"Taha Mansour Sayah, Hanane Smili, Kahina Hafid, Abdellatif Miloudi, Youcef Maamra, Miguel Angel Sentandreu, Samira Becila","doi":"10.1177/10820132251315215","DOIUrl":"https://doi.org/10.1177/10820132251315215","url":null,"abstract":"<p><p>The effect of lairage time on animal stress and its impact on meat quality were evaluated on 14 male dromedaries of the Sahraoui population, raised in the El-Oued region, aged from 12 to 18 months. The animals were divided into two groups according to the lairage time: from 1 to 8 h (G01) and for 48 to 96 h (G02). At the end of the holding period, physiological stress parameters were measured (heart rate, rectal temperature, cortisol, creatine phosphokinase, and glucose levels). <i>Longissimus Lumborum</i> muscle taken at 24 h postmortem was used to assess meat quality parameters (pH, moisture, dry matter and mineral content, water-holding capacity, cooking loss, myoglobin content, myofibrillar fragmentation index and the electrophoretic profiles of myofibrillar and sarcoplasmic proteins). Only cortisol level and pH showed a significant difference between the two groups. Negative correlations were observed between cortisol and both pH and cooking loss. Principal component analysis showed that animals subjected to short-time lairage were characterized by high cortisol and plasma glucose levels and meat with low pH, mineral content, and moisture. The data suggest that controlling the lairage period in terms of duration and conditions is essential for ensuring consistent and high-quality dromedary meat.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132251315215"},"PeriodicalIF":1.8,"publicationDate":"2025-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143382044","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Use of different protein and antioxidant sources in couscous production to improve chemical and functional properties.","authors":"Tekmile Cankurtaran Kömürcü","doi":"10.1177/10820132241307416","DOIUrl":"https://doi.org/10.1177/10820132241307416","url":null,"abstract":"<p><p>In this study, it was aimed to improve couscous chemical and functional properties by replacing wheat flour used in traditional couscous production with pea and mung bean flours as different protein sources at the rate of 20% and with ginger and turmeric powders as antioxidant sources at the rate of 1%, 2%, and 3%. Sixteen different couscous formulations were produced. In those couscous samples, some chemical contents (moisture, ash, protein, fat, and phytic acid), bioactive contents (2,2-diphenyl-1-picrylhydrazyl radical, ferric reducing antioxidant power assay and ion reducing antioxidant capacity antioxidant activities and total phenolic content), color (L*, a*, and b*), firmness and cooking properties were determined. The use of pea and mung bean flour decreased the L* value of the samples, while turmeric increased the yellowness values. In addition, the weight increase and firmness values of couscous decreased with the use of leguminous flours and antioxidant sources. The use of peas and mung beans significantly increased the amount of ash, protein, and phytic acid values compared to the control. The antioxidant activity value of ion-reducing antioxidant activity capacity increased by 7 and 5 times, and the total phenolic contents increased approximately 2 times, respectively, in the samples with the substitution of 3% turmeric and pea and mung bean flour. Pea flour and mung bean flour provided a significant increase in the amounts of Ca, Mg, K, and Zn. The combination of pea flour with 3% turmeric powder resulted in couscous with superior nutritional and functional properties.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241307416"},"PeriodicalIF":1.8,"publicationDate":"2025-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143253991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"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":"<p><p>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.</p>","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}

{"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":"<p><p>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 <i>Luxi Yellow Cattle</i> and <i>Simmental</i> 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 (<i>L</i>*, <i>a</i>*, <i>b</i>*, and <i>ΔE</i> 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 <i>L</i>*, <i>a</i>*, <i>b</i>* as well as <i>ΔE</i> 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.</p>","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}

{"title":"Shelf-life enhancement of silver carp fillets using psyllium gum/sodium-alginate coatings incorporated with <i>Heracleum persicum</i> 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":"<p><p>In the present study, the effects of psyllium gum/sodium-alginate (PG/SA) coatings incorporated with <i>Heracleum persicum</i> 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), <i>Pseudomonas</i> 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.</p>","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}

{"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":"<p><p>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 <i>Escherichia coli</i> BC1402, <i>Pseudomonas aeruginosa</i> ATCC 27853, <i>Salmonella</i> Typhimurium ATCC 0402, <i>Staphylococcus aureus</i> ATCC 25923 were first evaluated by disc diffusion assay. <i>P. aeruginosa</i> ATCC 27853 and <i>S.</i> 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 <i>P. aeruginosa</i> ATCC 27853 (0.5 mg/mL) and the highest minimum bactericidal concentration (16 mg/mL) was found for encapsulated CEO against <i>S. aureus</i> ATCC 25923. In addition to notable microbial inhibition activity, <i>in situ</i> 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 (<i>p</i> < 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.</p>","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}

{"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":"<p><p>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 (<i>p</i> > 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 (<i>p</i> < 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.</p>","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}