Food Science and Technology International最新文献_第4页

Sustainable emulsifiers from plant-based protein hydrolysates: A comprehensive review of food industry applications. 植物蛋白水解物的可持续乳化剂：食品工业应用的综合综述。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-07-27 DOI: 10.1177/10820132261471984

Dhanasekaran Padmapriya, Chittibabu Shanthi

{"title":"Sustainable emulsifiers from plant-based protein hydrolysates: A comprehensive review of food industry applications.","authors":"Dhanasekaran Padmapriya, Chittibabu Shanthi","doi":"10.1177/10820132261471984","DOIUrl":"https://doi.org/10.1177/10820132261471984","url":null,"abstract":"Plant-based protein hydrolysates (PBPHs) have garnered significant attention as natural emulsifiers in the food industry owing to their biocompatibility, sustainability, and potential to substitute synthetic surfactants. This review provides a comprehensive overview of the mechanisms, applications, and future directions of protein hydrolysates (PHs) as emulsifiers in food systems. The emulsifying properties of PHs are influenced by several factors, such as degree of hydrolysis, type of protein and enzyme used, pH, ionic strength, peptide molecular weight, solubility, particle size, and temperature. Several bioinformatics tools, including ExPASy Peptide Cutter, PSIPRED, COILS, Computed atlas of surface topography of proteins (CASTp), and Emulsipred, are currently used to predict emulsifying peptides based on their amphiphilic characteristics, interfacial properties and secondary structures. PBPHs derived from peanut, sunflower, sesame, soybean, rapeseed, rice bran, wheat bran, corn gluten meal, chickpea skin, potato peels, grape seed residues, and tomato pomace have been utilised as an emulsifier in various food applications, such as bioactive compound encapsulation, meat products, dairy products, mayonnaise, and packaging films. Emulsions stabilised by PHs exhibit improved physical and oxidative stability and enhanced shelf life. This review underscores the potential of PHs as a natural plant-based emulsifier in the food industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261471984"},"PeriodicalIF":1.8,"publicationDate":"2026-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148590532","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

Ultrasound-assisted freezing for enhanced freeze-drying of Codonopsis javanica: Effects of power and duty cycle during crystallization on kinetics and quality. 超声辅助冷冻强化爪哇党参的冷冻干燥：结晶过程中功率和占空比对动力学和质量的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-07-15 DOI: 10.1177/10820132261469024

Hay Nguyen, Quang-Huy Le, Truong-Giang Nguyen

{"title":"Ultrasound-assisted freezing for enhanced freeze-drying of Codonopsis javanica: Effects of power and duty cycle during crystallization on kinetics and quality.","authors":"Hay Nguyen, Quang-Huy Le, Truong-Giang Nguyen","doi":"10.1177/10820132261469024","DOIUrl":"https://doi.org/10.1177/10820132261469024","url":null,"abstract":"Freeze-drying is an effective preservation method for thermosensitive plant materials, although its industrial application is limited by long drying times and high energy consumption. Therefore, this study aimed to investigate the effects of ultrasound-assisted freezing applied during the crystallization stage (0 °C to -5 °C, 20 kHz) on the freeze-drying performance and quality attributes of Codonopsis javanica. The results showed that continuous ultrasound at 100 W reduced total freeze-drying time to 18.65 h, corresponding to a 7.5% reduction compared with conventional freeze-drying (20.17 h), while improving product quality (ΔE = 6.63; saponin retention = 95.35%). Increasing power to 150 W deteriorated product quality and prolonged crystallization, indicating a non-monotonic response to acoustic intensity. Further improvement was achieved using pulsed ultrasound during crystallization. The optimal duty cycle (ton = 60 s, toff = 90 s; A = 0.40) reduced the total process time to 13.89 h (31.13% reduction) while improving color and saponin retention (ΔE = 3.2; 97.92%). These results demonstrate that crystallization-stage ultrasound control is an effective approach for accelerating freeze-drying while preserving bioactive compounds in medicinal roots.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261469024"},"PeriodicalIF":1.8,"publicationDate":"2026-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148445317","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

Comparison of heat treatment and high hydrostatic pressure on quality attributes of fruit beverages with coconut water. 热处理与高静水压力对椰汁果汁品质特性的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-07-10 DOI: 10.1177/10820132261467334

Adriana Aniceto, Isabela Da Mota Leal Lemos, Amauri Rosenthal, Anderson Junger Teodoro

{"title":"Comparison of heat treatment and high hydrostatic pressure on quality attributes of fruit beverages with coconut water.","authors":"Adriana Aniceto, Isabela Da Mota Leal Lemos, Amauri Rosenthal, Anderson Junger Teodoro","doi":"10.1177/10820132261467334","DOIUrl":"https://doi.org/10.1177/10820132261467334","url":null,"abstract":"Fruit-based beverages enriched with coconut water have attracted increasing interest due to their nutritional and functional properties. Conventional heat treatment (HT), while effective for microbial inactivation, may compromise sensory attributes and bioactive compounds, leading to interest in non-thermal alternatives such as high hydrostatic pressure (HHP). This study evaluated the effects of HT and HHP on microbiological safety, physicochemical properties, color, phenolic compounds, antioxidant capacity, and carotenoid content in guava-coconut and watermelon-coconut water beverages. Beverages were processed under two HT conditions (124-126 °C/17 s and 104-109 °C/17 s) and two HHP conditions (200 MPa/4 min and 400 MPa/12 min). HT and HHP treatments were carried out on different days due to equipment availability; consequently, independent control samples were used for each technology, and statistical comparisons were performed within technology only. All treatments ensured microbiological safety, and only minor changes in basic physicochemical parameters were observed within each technology. HT induced more pronounced color changes, whereas HHP generally preserved color parameters closer to those of the respective controls. HT increased total phenolics in guava beverages but reduced them in watermelon beverages, while HHP tended to maintain phenolic levels. Antioxidant capacity was retained across all treatments. In contrast, carotenoids, particularly lycopene, were significantly reduced after HT, whereas HHP treatments exhibited better carotenoid retention in a matrix- and condition-dependent manner. Overall, HHP appears to be a promising alternative technology for fruit-based beverages, although direct cross-technology comparisons should be interpreted with caution given the experimental design.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261467334"},"PeriodicalIF":1.8,"publicationDate":"2026-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148419993","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 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub 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":"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":"603-616"},"PeriodicalIF":1.6,"publicationDate":"2026-07-01","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

Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger. 壳聚糖精油生物活性涂层灭活食源性病原菌，改善牛肉汉堡品质指标。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub Date: 2025-03-14 DOI: 10.1177/10820132251323937

Abdul Basit M Gaba, Mohamed A Hassan, Ashraf A Abd El-Tawab, Sati Y Al-Dalain, Manal Abdelaziz, Osama M Morsy, Rokayya Sami, Woroud A Alsanei, Awatif M Almehmadi, Ruqaiah I Bedaiwi, Roqayah H Kadi, Sameer H Qari, Suad H Almasoudi, Daniyah H Bay, Mohamed K Morsy

{"title":"Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger.","authors":"Abdul Basit M Gaba, Mohamed A Hassan, Ashraf A Abd El-Tawab, Sati Y Al-Dalain, Manal Abdelaziz, Osama M Morsy, Rokayya Sami, Woroud A Alsanei, Awatif M Almehmadi, Ruqaiah I Bedaiwi, Roqayah H Kadi, Sameer H Qari, Suad H Almasoudi, Daniyah H Bay, Mohamed K Morsy","doi":"10.1177/10820132251323937","DOIUrl":"10.1177/10820132251323937","url":null,"abstract":"The aim of this study is to assess the impacts of chitosan (CH) coating with oregano essential oil (OEO) and thyme essential oil (TEO) (0.5%-1.0%; v/w) on the foodborne pathogens and physicochemical parameters of beef burger during refrigerated storage. Preliminary experiment (in vitro) demonstrated that 0.5% OEO and TEO were inhibited all or some of S. aureus, S. Typhimurium, and E. coli O157:H7. On day 30, the E. coli O157:H7 of burger coated with CH + OEO and TEO (1%; w/v) declined by 4 and 5 log10 CFU/g, respectively, S. Typhimurium and S. aureus decreases (4,5-6 log10 CFU/g) when compared to the control sample. The quality parameters of beef burger were also enhanced after the coating treatment of CH and essential oils (EOs), including pH value, TBARS, and TVB-N in burger during storage (4 °C/30 d). Besides, CH + EOs coating also reduced the deterioration of the sensory attributes of beef burger, including color, odor, and overall acceptability. The chitosan coatings with EOs have superior mechanical qualities than the control sample, also, the structure of the films was evaluated by SEM. In conclusion, CH coating with EOs (OEO, ETO; 1%) regarded as a successful strategy to improve the quality and prolong the shelf life of beef burger.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"511-526"},"PeriodicalIF":1.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143624033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutritional variation in muscle type, body segments, and cooking effects of four commercially important marine fish (Carangoides malabaricus, Scomberoides commersonnianus, Dussumieria acuta, and Sardinella fimbriata) of the Bay of Bengal, Bangladesh. 孟加拉国孟加拉湾四种重要的商业海鱼（马氏角豆鱼、商豆鱼、尖沙丁鱼和带刺沙丁鱼）的肌肉类型、身体部位和烹饪效果的营养变化。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub Date: 2025-06-09 DOI: 10.1177/10820132251343355

Jubydun Nesa, Anindita Dey, Md Faisal, Nafisa Nawar Tamzi, Tabassom Rehnuma Raisa, Mohammed Nurul Absar Khan, Md Kamal

{"title":"Nutritional variation in muscle type, body segments, and cooking effects of four commercially important marine fish (Carangoides malabaricus, Scomberoides commersonnianus, Dussumieria acuta, and Sardinella fimbriata) of the Bay of Bengal, Bangladesh.","authors":"Jubydun Nesa, Anindita Dey, Md Faisal, Nafisa Nawar Tamzi, Tabassom Rehnuma Raisa, Mohammed Nurul Absar Khan, Md Kamal","doi":"10.1177/10820132251343355","DOIUrl":"10.1177/10820132251343355","url":null,"abstract":"The knowledge regarding the proximate composition of fish is essential for the effective implementation of preservation and processing practices. This study examined the proximate composition of four commercially important marine fish species of the Bay of Bengal: Carangoides malabaricus (Malabar trevally), Scomberoides commersonnianus (Talang queenfish), Dussumieria acuta (Rainbow sardine), and Sardinella fimbriata (Fringescale sardine). Fresh fishes were collected from the fishing boats of the Teknaf region, and immediately transported to a laboratory under iced (4 °C) condition. Proximate compositions of different body sections, types of muscle, and raw and cooked samples were analyzed. The average moisture, protein, lipid, and ash content were 77.08 ± 1.34%, 20.19 ± 1.76%, 1.39 ± 0.32%, and 1.34 ± 0.08% in Malabar trevally; 77.14 ± 1.15%, 20.27 ± 1.75%, 1.32 ± 0.69%, and 1.27 ± 0.08% in Talang queenfish; 76.16 ± 1.56%, 20.46 ± 1.24%, 1.67 ± 0.08%, and 1.71 ± 0.03% in Rainbow sardine; and 76.10 ± 1.76%, 20.65 ± 1.54%, 1.63 ± 0.05%, and 1.62 ± 0.04% in Fringescale sardine. White muscle contained the highest percentage of moisture and protein. Lipid content was highest in the dark muscle and the highest ash content was not uniform in any type of muscle. Moisture content was highest in the head region, the highest protein, lipid, and ash content varied among body parts. Moisture content was highest in the raw samples, and protein, lipid, and ash content was highest in the fried samples. The proximate composition significantly varied among different muscle, body parts, and raw and cooked samples (p < 0.05). These findings can facilitate processing industries and contribute to increasing the knowledge base of fisheries research.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"617-625"},"PeriodicalIF":1.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144247252","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 : 2026-07-01 Epub Date: 2025-04-21 DOI: 10.1177/10820132251336084

Aya Tayel, Ahmed Hamad

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 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub 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":"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 < 0.05). The pH value increased in parallel with the increase in fat level (P < 0.05), and higher values (P < 0.05) were recorded in kefirs produced using GOS and commercial cultures. During storage, pH, protein, and total solids decreased (P < 0.05), while total titratable acidity and water activity values increased (P < 0.05). Higher lactic cocci and lactic bacilli counts were obtained in kefirs produced with commercial cultures compared to traditional methods (P < 0.05). Yeast counts were affected by all treatments (P < 0.01), with the lowest values found in samples containing 3.5% fat, commercial cultures, and inulin (P < 0.05). 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 < 0.05).","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"571-587"},"PeriodicalIF":1.6,"publicationDate":"2026-07-01","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

Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts. 电化学活化水可减少鸡胸肉中海德堡沙门氏菌的污染。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 Epub Date: 2025-03-20 DOI: 10.1177/10820132251328795

Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento

{"title":"Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts.","authors":"Daiane Elisa Wilsmann, Thales Quedi Furian, Daiane Carvalho, Aline Brackmann, Karen Apellanis Borges, Abrahão Carvalho Martins, Daniela Tonini da Rocha, Hamilton Luiz de Souza Moraes, Vladimir Pinheiro do Nascimento","doi":"10.1177/10820132251328795","DOIUrl":"10.1177/10820132251328795","url":null,"abstract":"Salmonella spp. are one of the most common causes of foodborne disease outbreaks worldwide. Disinfectants are widely used in the food industry to reduce pathogen contamination, but the increase in antimicrobial resistance has reinforced the global need for effective and environmentally friendly alternatives. In addition, Salmonella Heidelberg, an emergent serotype, has been described as highly persistent in facilities of poultry production chain. In this context, the present study aimed to evaluate the action of electrochemically activated water (ECAW), a biocide produced from water, salt, and electricity, against aerobic bacteria, including S. Heidelberg, experimentally inoculated in chicken breasts. Chicken breasts fragments (2 g) were inoculated by immersion in the bacterial inoculum solution and then were left in a petri dish for 10 min to allow microbial attachment. Fragments were treated by immersion in ECAW (treated group) or 0.1% sterile peptone water solution (control group) at 25 °C for 10 min. After, chicken breasts slices were transferred to sterile tubes and were incubated at 7 °C and at three contact times of 5, 30, and 60 min to simulate chiller environment. The average reduction was 1.07 log10 CFU/g after treatment, and the bacterial counts decreased significantly (p < 0.05) with increasing contact time. These results demonstrate the potential use of this technology in chicken slaughter plants.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"542-547"},"PeriodicalIF":1.6,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143669277","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

Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder. 南瓜粉强化饼干的理化及功能特性评价。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-07-01 DOI: 10.1177/10820132261464263

Sonia Dhifli, Ana Salvador, Ibtissem Ghanmi, Silvia Bobadilla, Jaime Zacarias, Teresa Sanz, Hedia Chaabane, Mondher Mejri, Hela Mahmoudi

{"title":"Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder.","authors":"Sonia Dhifli, Ana Salvador, Ibtissem Ghanmi, Silvia Bobadilla, Jaime Zacarias, Teresa Sanz, Hedia Chaabane, Mondher Mejri, Hela Mahmoudi","doi":"10.1177/10820132261464263","DOIUrl":"https://doi.org/10.1177/10820132261464263","url":null,"abstract":"This study investigated the potential of Cucurbita moschata and Cucurbita maxima as functional ingredients in cookie formulations. Pumpkin powders were incorporated as partial wheat flour substitutes to evaluate their effects on the physicochemical, nutritional profile, and functional properties of cookies. The results showed that pumpkin incorporation improved moisture retention and water absorption capacity, contributing to enhanced technological performance of the dough and baked products. Nutritional analysis revealed significant increases in protein, dietary fiber, fat, ash, and carotenoid contents in enriched cookies compared with the control formulation.Texture profile analysis demonstrated variety-dependent effects. Cookies enriched with C. moschata showed increased hardness at lower substitution levels but a softening effect at higher concentrations, whereas C. maxima maintained relatively stable firmness across formulations. Thermal analysis indicated improved thermal stability in enriched cookies, while mineral analysis confirmed better retention of essential elements. Confocal laser scanning microscopy further revealed a more homogeneous ingredient distribution and stronger matrix integration in cookies containing C. maxima powder.Furthermore, the incorporation of pumpkin powders significantly enhanced the bioactive profile of cookies, as reflected by higher total polyphenol content and increased DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity. These results highlight the potential of pumpkin powders as valuable functional ingredients for improving both the nutritional quality and functional properties of bakery products. The study supports the development of nutritionally enriched cookies with enhanced health benefits and technological performance.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261464263"},"PeriodicalIF":1.8,"publicationDate":"2026-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148360239","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