Food Science and Technology International最新文献

{"title":"Impact of ultrasonication and blanching as a pre-treatment on quality parameter of dried and rehydrated bitter gourd.","authors":"Ankita Kishor Walawalkar, Venkata Giridhar Poosarla, Nagaveni Shivshetty","doi":"10.1177/10820132231177324","DOIUrl":"10.1177/10820132231177324","url":null,"abstract":"<p><p>Vegetables are owed to the restriction of seasonal availability and regional abundance; it becomes essential that vegetables are preserved safely during the off-season. These existing demands look for dried products with high nutritional and organoleptic properties similar to fresh products. This study aimed to investigate the effect of ultrasonication and blanching before hot air drying on the quality attributes of bitter gourd (<i>Momordica charantia</i>). Dried samples were rehydrated to find the efficiency of pre-treatment and physicochemical properties. <i>M. charantia</i> slices were pre-treated with ultrasonication and blanched and dried at two different temperatures, 50 °C and 60 °C. <i>M. charantia</i> pre-treated using ultrasonication and dried at 60 °C reduces the drying time to 50% and rehydration time to 40% compared to untreated samples. Physico-chemical analysis of ultrasonicated samples revealed to have better retention of moisture (dried - 3.6%, rehydrated - 88%), Colour ΔE (dried - 9.07, rehydrated - 1.6), ascorbic acid (dried - 513, rehydrated - 310 mg/100 g), phenol (dried - 302, rehydrated - 231 GAE mg/100 g) and β-carotene (dried - 68 µg/100 g, rehydrated - 39 µg/100 g) compared to blanching.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"555-564"},"PeriodicalIF":1.8,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9510145","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":"An emerging application of gamma irradiation in reducing higher levels of hydroxymethyl furfural (toxic hazard) in date syrup and enhancing the microbial and nutritional quality.","authors":"Aya Y Mostafa, Adel Zm Badee, Shahinaz A Helmy, Serag A Farag, Mohamed E Abdel Aziz","doi":"10.1177/10820132231165545","DOIUrl":"10.1177/10820132231165545","url":null,"abstract":"<p><p>Date syrup is a very rich nutritional and medicinal product. It can be used alone or mixed with other food products. Now, it is widely used as a natural sweetener instead of harmful sugar in several food products. However, date syrup contains higher levels of 5-hydroxyl methyl furfural (5-HMF) (heat-induced toxicant). HMF is normally formed during processing <i>via</i> Maillard reaction as a result of heating. Thus, the present study aims at investigating the effect of gamma irradiation in reducing HMF content and improving the quality properties of date syrup. Date syrup samples (commercial) were irradiated at different doses (15, 20 and 25 kGy). HMF content was determined using the HPLC method. The obtained results showed that γ-irradiation reduced the toxic compound (HMF) in date syrup, where irradiation dose (20 kGy) recorded the lowest HMF level (1956.40 mg/kg) with a reduction percentage of 46.96% compared to the non-irradiated sample. While the non-irradiated sample revealed the highest level of HMF and bacterial growth. Therefore, γ-irradiation is considered an effective treatment that reduces HMF using a particular dose (20 kGy) and prevents microbial growth (20-25 KGy). Furthermore, it may increase the nutritional value by increasing minerals' bioavailability (15 kGy).</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"507-516"},"PeriodicalIF":1.8,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9561647","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":"Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying.","authors":"Mereke Kenzhekhanova, Almas Mukhametov, Irek Gaisin, Laura Mamayeva","doi":"10.1177/10820132241274966","DOIUrl":"https://doi.org/10.1177/10820132241274966","url":null,"abstract":"<p><p>This study presents a comprehensive analysis of the impact of plasma treatment on the browning inhibition. A 30 min plasma treatment resulted in a pronounced decrease in the concentration of flavan-3-ols, which play a pivotal role in antioxidant defense and browning prevention. This significant reduction is likely due to plasma-induced oxidative stress, which can lead to the breakdown of these compounds or their conversion into other phenolic structures. Simultaneously, a slight increase in dihydrochalcones and flavonols was observed, suggesting a selective effect of plasma on different phenolic classes. The increase in these compounds could be attributed to the plasma's ability to induce specific reactions that generate these phenolics from other precursors present in the apples. The reduction in flavan-3-ols may affect the antioxidant capacity and health benefits associated with the apples, while the increase in dihydrochalcones and flavonols could have a positive impact on the flavor profile and potential health-promoting properties. Moreover, these modifications could contribute to the extension of shelf-life and maintenance of sensory qualities, making plasma treatment a valuable tool in the food industry for enhancing product stability and consumer appeal.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241274966"},"PeriodicalIF":1.8,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142016885","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 trade-off between variety, processing, and low-GI claim in ready-to-eat rice.","authors":"Diva Cabral, Susana C Fonseca, Célia Rocha, Ana P Moura, Jorge C Oliveira, Luís M Cunha","doi":"10.1177/10820132241272768","DOIUrl":"https://doi.org/10.1177/10820132241272768","url":null,"abstract":"<p><p>An increasing number of consumers demand healthier, more convenient, and sustainable food products, including rice, a staple worldwide. Food manufacturers have responded to this trend by considering food's intrinsic and extrinsic aspects. This study evaluated the importance of variety, processing, and claims on willingness to try ready-to-eat rice (RTE-rice). It also analyses the influence of consumer attitudes on the importance of attributes and willingness to try. The results showed that processing significantly influenced willingness to try RTE-rice, revealing consumers' greater preference for whole grain than milled rice with added bran. Claims had the least relevant importance. However, low glycaemic index had a positive impact, indicating its potential to influence consumer purchasing attitudes and promote healthier rice consumption. Additionally, three groups were created based on attitudinal factors. Naturalness-oriented and convenience-oriented groups were more likely to try RTE-rice. However, the reasons that motivate them may be different; this latter could be the ease of the service offered, while for the group focused on naturalness, they may have perceived through the ingredients and claimed that the product, despite being convenient, can bring benefits, thus perceiving them as natural.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241272768"},"PeriodicalIF":1.8,"publicationDate":"2024-08-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141916509","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":"Sensory evaluation and chemical composition of <i>Solanum nigrum</i> and <i>Solanum torvum</i> herbal tea and spice.","authors":"Jemima Owusuah Asante, Faustina Wireko-Manu, Christopher Larbie, Gertrude Nunana Kpodo, Ibok Oduro","doi":"10.1177/10820132241266103","DOIUrl":"https://doi.org/10.1177/10820132241266103","url":null,"abstract":"<p><p>Herbal teas are ingested for various purposes and by diverse populations across the globe. There is a growing recognition among individuals of the advantages associated with the use of this beverage, leading to a heightened demand for the manufacture of herbal tea derived from therapeutic plants. Spices on the other hand add flavour to food but could pose harm if it is high in phytates and oxalates. The objective of this study was to develop natural spices and herbal tea with health beneficial properties using <i>Solanum nigrum</i> and <i>Solanum torvum</i> berries. Herbal tea samples from <i>S. nigrum</i> were prepared by sorting berries, maceration, divided into two (fermenting at 18 °C and non-fermenting) and dried at 60 °C for 12 h in a hot oven. Spices from <i>S. torvum</i> and <i>S. nigrum</i> were prepared by removing the berries from the stalk, freeze-drying and smooth milling into fine powder. In addition, antinutrient, phytochemical and sensory evaluation studies were conducted on these spices and herbal teas. A nine-point hedonic scale was utilized for the purpose of conducting a consumer acceptability sensory evaluation test using 101 untrained panelists. Data was then analyzed by t-test, one-way analysis of variance (ANOVA) and the level of significance (p < 0.05) was assessed using Tukey's and Dunnett's multiple comparison tests. The panellists expressed a favourable perception towards <i>Solanum nigrum</i> unripe unfermented green herbal tea (6.65 ± 2.08) as compared to the other formulated teas due to the components working together in a way that produces a nice tea sample. Both <i>Solanum nigrum</i> and <i>Solanum torvum</i> spices contained various levels of catechins, saponins, flavonoids, oxalates, phytates and tannins comparable to literature. The herbal tea samples exhibited a range of catechin content, varying from 0.255 to 0.756 mg/g. The antioxidant activity of the various herbal tea samples ranged from 66.37 ± 0.24 to 78.53 ± 0.18 µg/mL GAE as determined by the DPPH free radical assay Fermented black herbal teas recorded higher total phenols (2.80 ± 0.09^d), total flavonoids (21.84 ± 1.84^c) and showed greater antioxidant activity (78.53 ± 0.18^a) as compared to the unfermented green herbal teas. The process of fermentation resulted in a decrease in pH from 7.22 to 6.53 within a period of 12 h. The Total Titratable Acidity (TTA) grew as the fermentation period progressed, whereas the Total Soluble Solids (TSS) decreased. Phytates were the least antinutrients among the two Solanum species accounting for 0.02 mg/100 g and 0.03 mg/100 g in <i>S. torvum</i> berries (STBs) and (<i>S. nigrum</i> berries) SNBs respectively.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241266103"},"PeriodicalIF":1.8,"publicationDate":"2024-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141758127","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":"Imagawa-Matsumoto Syndrome: The First Case From Turkey.","authors":"Zeliha Yücel, Emine Berrin Yüksel, Altuğ Koç","doi":"10.29399/npa.28400","DOIUrl":"10.29399/npa.28400","url":null,"abstract":"<p><p>Imagawa-Matsumoto syndrome (IMMAS; MIM #618786) is an autosomal dominant syndrome characterized by overgrowth, dysmorphic features, musculoskeletal abnormalities, developmental delay, and intellectual disability. The first case was reported in 2017 and has subsequently been diagnosed in only another 12 patients. We also present the first IMMAS patient from Turkey. A 19-year-old female was admitted to the neurology outpatient clinic due to a behavioral disorder and intellectual disability. Her physical examination revealed macrocephaly and dysmorphic features like a round face, broad forehead, hypertelorism, and variable skeletal anomalies such as flat feet, clinodactyly, and macrocephaly. Cranial magnetic resonance imaging (MRI) showed agenesis of the corpus callosum and polymicrogyria. Chromosomal analysis results were consistent with a normal constitutional female karyotype and microarray analysis showed a de novo 1.5-MB size deletion on the long arm of chromosome 17; band q11.2 encompassing the Polycomb Repressive Complex 2 Subunit (SUZ12 gene, MIM *606245). This report will contribute to the limited information in the literature.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":"14 1","pages":"289-292"},"PeriodicalIF":1.0,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11382558/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87842688","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}

{"title":"The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging.","authors":"Khadije Abdolmaleki, Farahnaz Rezaei, Reza Mohammadi, Leila Zare, Saeed Shahmoradi","doi":"10.1177/10820132241266112","DOIUrl":"https://doi.org/10.1177/10820132241266112","url":null,"abstract":"<p><p>Edible films containing anthocyanin and betacyanin as indicators of freshness are promising systems for food smart packaging. This research aimed to develop a smart color film for food packaging using gelatin/hydroxypropylmethyl cellulose (HPMC) and red beet betalain. In this study, edible films with different ratios of gelatin to HPMC were prepared successfully, and the ratio of 3:1 was determined as optimal samples based on water vapor permeability (WVP) and mechanical properties. Betalain with different concentrations was then added to the optimal film, and the physical and mechanical properties of the resulting films were evaluated. Also, TVB-N test to assess their ability to detect beef meat and shrimp spoilage was studied. The addition of betalain improved the solubility, WVP, mechanical properties, and 2,2-diphenyl-l-picrylhydrazyl free radical scavenging activity of the film. As a final point, the incorporation of betalain into the gelatin/HPMC films can be used to indicate the freshness of food.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241266112"},"PeriodicalIF":1.8,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751445","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":"Lipid extract of microalgae <i>Chlorella vulgaris</i> and <i>Arthrospira platensis</i> as a bioactive ingredient.","authors":"Purificación García-Segovia, Zaida Natalia Uribe-Wandurraga, Marta Igual, José Luís Mullor, Javier Martínez-Monzó","doi":"10.1177/10820132241264419","DOIUrl":"https://doi.org/10.1177/10820132241264419","url":null,"abstract":"<p><p>A growing market for seaweed products has emerged in the last 20 years, with microalgae and their extracts representing a source of high-value chemicals. In this study, antioxidative and anti-inflammatory activities of lipid fraction extract from <i>Chlorella vulgaris</i> (Chlorella) and <i>Arthrospira platensis</i> (Spirulina) on Normal Human Dermal Fibroblasts (NHDF cells) were evaluated. Treatments with Chlorella and Spirulina lipid extracts in NHDF cells at 0.1, 0.5, and 1% significantly protect UVA-induced damage by decreasing oxidative stress in the form of reactive oxygen species (ROS) but do not display any significant protection from HEV-induced damage. Chlorella or Spirulina lipid extracts at 0.1 and 0.5% display significant anti-inflammatory effects by inhibiting the 2-propanol-induced IL-6 expression on NHDF cells <i>in vitro</i> but showed no decrease in TNF-α expression. Chlorella and Spirulina lipid extracts present antioxidant and anti-inflammatory activity on NHDF cells.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241264419"},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733850","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 corn silk powder on the baking and quality dynamics of muffins.","authors":"Soutrick Paick, Rahul Das, Masud Alam, Anamika Sharma","doi":"10.1177/10820132241265947","DOIUrl":"https://doi.org/10.1177/10820132241265947","url":null,"abstract":"<p><p>Corn silk, often considered as a waste material in sweet corn processing, is typically discarded by most food manufacturing industries. This study aims to maximize the utilization of corn silk by evaluating its phytochemical, physicochemical and sensory characteristics. The development of food products with enhanced nutritional value is a pressing concern for both scientists and food producers in the industry. Therefore, this research focuses on the creation of highly nutritious muffins incorporating underutilized corn silk powder (CSP). In the muffin preparation, CSP was used to partially replace refined wheat flour at levels of 10%, 20%, 30% and 40%. As the proportion of CSP increased, the protein and crude fiber content of the muffins gradually increased. Additionally, the total phenolic content and antioxidant activity of the muffins significantly increased (p ≤ 0.05) with the inclusion of CSP, reaching their maximum values when CSP was used to replace 40% of the refined wheat flour. The incorporation of CSP led to a decrease in the L* (lightness) value, resulting in lower a* (redness) and b* (yellowness) values in the muffins. Texture analysis revealed that the cohesiveness, chewiness and gumminess of the muffins increased as the amount of CSP in the recipe was raised. A sensory evaluation was conducted to assess the acceptability of the corn silk muffins. The addition of CSP in muffins improved the sensory characteristics including colour, aroma, mouthfeel, texture and overall acceptability. These findings indicate that CSP has the potential to be used in the development of bakery food products, instant mixes, infant food formulas and value-added items.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241265947"},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733849","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":"Microbiological, sensory, and chemical properties of high-quality tempeh made with instant <i>Mosaccha</i> 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":"<p><p>The combination of <i>Saccharomyces cerevisiae</i> and <i>Rhizopus oligosporus</i> 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 <i>Mosaccha</i> inoculum powder, for ease of use is necessary. This study aimed to determine the best concentration of instant <i>Mosaccha</i> inoculum powder to produce high-quality <i>Mosaccha</i> tempeh. The study used a Complete Randomized Block Design with seven different levels of instant <i>Mosaccha</i> 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 <i>Mosaccha</i> inoculum powder significantly affected the microbiological and sensory properties of <i>Mosaccha</i> tempeh. A concentration of <i>Mosaccha</i> inoculum powder between 0.6% to 1.8% could produce good quality <i>Mosaccha</i> tempeh, but the best <i>Mosaccha</i> tempeh was produced with 1.5% instant <i>Mosaccha</i> inoculum powder, which met the Indonesian National Standards (SNI) 3144:2015, had a very favorable taste, and contained 0.49% β-glucan. Therefore, <i>Mosaccha</i> inoculum in powdered form can be developed and used as a starter in making high-quality tempeh that contains β-glucan.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241264443"},"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}