Food Science and Technology International最新文献_第5页

The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh "Angelino" plums. 臭氧和平衡改良气氛包装对新鲜 "Angelino "李子贮藏稳定性和健康促进指标的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241263198

Cengiz Caner, Çiğdem Uysal Pala, Muhammed Yüceer

{"title":"The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh \"Angelino\" plums.","authors":"Cengiz Caner, Çiğdem Uysal Pala, Muhammed Yüceer","doi":"10.1177/10820132241263198","DOIUrl":"https://doi.org/10.1177/10820132241263198","url":null,"abstract":"Effectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of \"Angelino\" fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in \"Angelino\" plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733853","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

Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder. 使用速溶摩沙豆豉接种粉制作的优质豆豉的微生物、感官和化学特性。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241264443

Samsul Rizal, Maria Erna Kustyawati, Murhadi, Reka Kumala Sari, Rahmat Hidayat

{"title":"Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder.","authors":"Samsul Rizal, Maria Erna Kustyawati, Murhadi, Reka Kumala Sari, Rahmat Hidayat","doi":"10.1177/10820132241264443","DOIUrl":"https://doi.org/10.1177/10820132241264443","url":null,"abstract":"The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the Mosaccha inoculum powder, for ease of use is necessary. This study aimed to determine the best concentration of instant Mosaccha inoculum powder to produce high-quality Mosaccha tempeh. The study used a Complete Randomized Block Design with seven different levels of instant Mosaccha inoculum powder percentage, ranging from 0.3% to 1.8% (w/w). A commercial tempeh inoculum, RAPRIMA, amounting to 0.2%, was used as control. Then, the microbiological (total mold and total yeast) and sensory (color, aroma, texture, and taste) properties were evaluated. The data obtained was analyzed statistically using analysis of variance (ANOVA) and Honestly Significant Difference (HSD) tests at the 5% level. The results showed that the percentage of instant Mosaccha inoculum powder significantly affected the microbiological and sensory properties of Mosaccha tempeh. A concentration of Mosaccha inoculum powder between 0.6% to 1.8% could produce good quality Mosaccha tempeh, but the best Mosaccha tempeh was produced with 1.5% instant Mosaccha inoculum powder, which met the Indonesian National Standards (SNI) 3144:2015, had a very favorable taste, and contained 0.49% β-glucan. Therefore, Mosaccha inoculum in powdered form can be developed and used as a starter in making high-quality tempeh that contains β-glucan.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733851","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

Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram. 用发芽的小米、荞麦和黑糯米制成的功能性面食的优化和质量评估

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241264427

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said

引用次数: 0

Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts. 芦荟和 Nopal 粘液对减少黑莓和树莓提取物在喷雾干燥和储存过程中结块的影响。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-03-14 DOI: 10.1177/10820132231161229

Isaac Andrade González, Arturo Moisés Chávez Rodríguez, Alejandra Chávez Rodríguez, Mayra I Montero Cortes, Vania S Farías Cervantes

{"title":"Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts.","authors":"Isaac Andrade González, Arturo Moisés Chávez Rodríguez, Alejandra Chávez Rodríguez, Mayra I Montero Cortes, Vania S Farías Cervantes","doi":"10.1177/10820132231161229","DOIUrl":"10.1177/10820132231161229","url":null,"abstract":"The objective of this investigation was to evaluate the influence of two carrier agents, Nopal and Aloe Vera mucilage on the physicochemical properties and stability of blackberry and raspberry powders obtained by spray drying. A pilot scale spray dryer with a feed flow of 20 L/h and an atomization speed of 28,000 rpm was used. The inlet and outlet air temperatures were from 180 to 80 °C, respectively. Yield, moisture content, water activity, hygroscopicity index, solubility time, volumetric density, stability diagrams, micrographs, and particle temperature were evaluated. The highest yields for blackberry extract were 75% with a concentration of 2.5% (w/v) Nopal mucilage, while raspberry extract yielded 65% with a concentration of 5% (w/v) Nopal mucilage. The increase in the concentration of the carrier agent presented an increase in the values of humidity, water activity, volumetric density, and solubility when Nopal mucilage was used as a carrier agent in both blackberry and raspberry extracts. Furthermore, when Aloe Vera mucilage was used as a carrier agent, these same values decreased with increasing concentration. The storage conditions of the powders obtained should be stored at temperatures below 20°C and water activities below 0.4. In addition, the stability diagrams show the particle conditions that should not be exceeded during spray drying.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9111273","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

Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans. 用烘焙和未烘焙可可豆制作的巧克力的酚含量和氧化稳定性。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-02-16 DOI: 10.1177/10820132231154429

İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan

{"title":"Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.","authors":"İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan","doi":"10.1177/10820132231154429","DOIUrl":"10.1177/10820132231154429","url":null,"abstract":"The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) values], phenolic compounds, caffeine, oxidative stability [free fatty acid, peroxide, conjugated dienes, conjugated trienes, and thiobarbituric acid reactive substances (TBARS)], Fourier transform infrared (FTIR), and differential scanning colorimetry (DSC) analysis of both cocoa beans and chocolate samples were analyzed. According to the results, the TPC of URB (24.96 mg gallic acid equivalent (GAE)/g sample) was higher than roasted beans (21.32 mg GAE/g sample). Similar results were also seen in the TPC of chocolate samples. Although roasting did not affect the DPPH scavenging activity and caffeine content of cocoa beans, it decreased FRAP and CUPRAC values. (-)-Epicatechin and chlorogenic acid values were higher in unroasted bean and chocolate samples, but the amount of gallic acid increased with the roasting process. Free fatty acid, peroxide, conjugated dienes, conjugated trienes, and TBARS results of unroasted samples were lower than roasted ones, indicating better oxidative stability. The melting temperatures of cocoa beans changed with roasting while it was similar between chocolate samples. Composition of the beans and the chocolate samples were qualitatively determined with FTIR.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10745554","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake. 添加秋葵粉对无麸质戚风蛋糕品质的影响

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-03-13 DOI: 10.1177/10820132231162164

Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen, Wen-Chieh Sung

{"title":"The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.","authors":"Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen, Wen-Chieh Sung","doi":"10.1177/10820132231162164","DOIUrl":"10.1177/10820132231162164","url":null,"abstract":"Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%-5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9086818","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

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins). 以油凝胶为油脂成分的乳液填充凝胶，可提高烘焙产品（松饼）的营养特性。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-01-26 DOI: 10.1177/10820132231153500

Alfonso Totosaus, Edith Santos-Atenco, Ofelia G Meza-Márquez, María E Rodríguez-Huezo, Norma Güemes-Vera

引用次数: 0

Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris). 优化超声波辅助渗透脱水作为微波干燥甜菜根（Beta vulgaris）的预处理。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-01-30 DOI: 10.1177/10820132231153501

Habibe Memis, Fevzi Bekar, Cagri Guler, Aybike Kamiloğlu, Naciye Kutlu

{"title":"Optimization of ultrasonic-assisted osmotic dehydration as a pretreatment for microwave drying of beetroot (Beta vulgaris).","authors":"Habibe Memis, Fevzi Bekar, Cagri Guler, Aybike Kamiloğlu, Naciye Kutlu","doi":"10.1177/10820132231153501","DOIUrl":"10.1177/10820132231153501","url":null,"abstract":"The aim of this study was to optimize drying conditions during ultrasonic-assisted osmotic dehydration and subsequent microwave drying of red beetroot using the Box-Behnken design. For this purpose, ultrasonic-assisted osmotic dehydration was performed at different ultrasonic powers (50, 75, and 100 W), sonication times (20, 40, and 60 min), and salt concentrations (0%, 15%, and 30%). The subsequent drying procedures were conducted with 231, 518, and 805 W microwave power. The best condition was selected as 5.15% salt concentration, 20 min sonication time, 50 W ultrasonic power, and 716.45 W microwave power. The responses obtained under optimum conditions were determined as 68.06%, 9.54 mg GAE/g dm, 28.23, 42.66, and 3.08 for DPPH• % inhibition, total phenolic content, L*, a*, and b* values, respectively. While favorable impacts on color were detected for the applied pretreatments, the DPPH• scavenging activities of the dried beetroot were determined to be more significant after ultrasonic-assisted osmotic dehydration. Furthermore, the drying kinetics of beetroot were evaluated according to the Midilli et al. model. When the fit to the model was investigated, it was compatible at R2 > 0.90 level. As a result, the ultrasonic-assisted osmotic dehydration pretreatment performed before the microwave drying method preserved the quality characteristics of beetroot samples and was successfully applied.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10591500","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

Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets. 分析塞尔维亚市场上果蔬汁的抗氧化潜力。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-02-20 DOI: 10.1177/10820132231158961

Vanja Šeregelj, Vesna Tumbas Šaponjac, Lato Pezo, Jovana Kojić, Biljana Cvetković, Nebojsa Ilic

{"title":"Analysis of antioxidant potential of fruit and vegetable juices available in Serbian markets.","authors":"Vanja Šeregelj, Vesna Tumbas Šaponjac, Lato Pezo, Jovana Kojić, Biljana Cvetković, Nebojsa Ilic","doi":"10.1177/10820132231158961","DOIUrl":"10.1177/10820132231158961","url":null,"abstract":"Antioxidants in fruit and vegetable juices have become increasingly popular because of their potential health benefits. Nowadays, juice mixes made from berries present frequent consumer choices, due to their nutritive value and high content of bioactive compounds. Commercial fruit and vegetable juices available in Serbian markets (n = 32) were analyzed for the physicochemical properties, chemical composition, and antioxidant activity. Relative antioxidant capacity index was used for the ranking of the juices according to antioxidant capacity, while antioxidant effectiveness of phenolic compounds contained in juice samples was investigated depending on phenolic antioxidant coefficients. Principal component analysis was applied to study the data structure. In addition, a multi-layer perceptron model was used for modeling an artificial neural network model (ANN) for prediction antioxidant activity (DPPH, reducing power, and ABTS) based on total phenolic, total pigments, and vitamin C content. The obtained ANN showed good prediction capabilities (the r2 values during training cycle for output variables were 0.942). Phenolic, pigments, and vitamin C contents showed a positive correlation with the investigated antioxidant activity. The consumption of commercial berry fruit juices available in Serbian markets may deliver great health benefits through the supply of natural antioxidants.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10753007","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

Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making. 焦亚硫酸钠的绿色替代品：细菌和真菌蛋白酶在硬饼干制作中的效果比较

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-01-22 DOI: 10.1177/10820132231152279

Farzad Saberi, Fatemeh Kouhsari, Nicola Gasparre

{"title":"Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making.","authors":"Farzad Saberi, Fatemeh Kouhsari, Nicola Gasparre","doi":"10.1177/10820132231152279","DOIUrl":"10.1177/10820132231152279","url":null,"abstract":"Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant (p < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11155218/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10564410","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0