Food Science and Technology International最新文献

{"title":"Development and quality evaluation of a finger millet (<i>Eleusine <b>coracana</b></i> (L.) Gaertn.) flour incorporated set yoghurt.","authors":"Sooriya Arachchige Sachini Jayawardana, Jayanetti Koralalage Ramani Radhika Samarasekera, Gardhi Hettiarachchige Chamari Madhu Hettiarachchi, Mahavidanage Jaanaki Gooneratne","doi":"10.1177/10820132241297840","DOIUrl":"https://doi.org/10.1177/10820132241297840","url":null,"abstract":"<p><p>Nutritional and therapeutic properties of yoghurts can be enhanced by incorporating bioactive food components. The present study was focused on formulating a finger millet flour incorporated set yoghurt to deliver the inherent health benefits of finger millet to consumers in a ready-to-eat way. Ten yoghurt samples were formulated incorporating different percentages of finger millet flour. Physicochemical and microbiological properties of the yoghurts were evaluated. When considering organoleptic properties, 7% finger millet flour incorporated yoghurt was selected as the most preferable yoghurt among the tested finger millet flour incorporated yoghurts. It was complying with the physicochemical requirements and microbiological limits mentioned in the Sri Lanka Standard - Specification for yoghurts. Incorporation of 7% finger millet flour enhanced the nutritional composition of the yoghurt in terms of total dietary fibers (1.04%), total phenolic content (54.09 mg Gallic acid equivalents/100 g of yoghurt), total flavonoid content (8.00 mg Quercetin equivalents/100 g of yoghurt) and antioxidant properties including ABTS radical scavenging activity (190.81 mg Trolox equivalents/100 g of yoghurt) without affecting the sensory properties. Since it was formulated without adding gelatine, the 7% finger millet flour incorporated yoghurt is suitable for lacto-vegetarians. When stored in a refrigerator at 4 °C, the 7% finger millet flour incorporated yoghurt could be stored satisfactorily for four weeks. The finger millet flour incorporated yoghurt is capable of not only fulfilling the consumer demands for finger millet-based ready-to-eat foods and diversified yoghurt products, but also delivering additional health benefits, beyond the basic nutritional functions of a yoghurt, to consumers.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241297840"},"PeriodicalIF":1.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142616800","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":"Proximate, structural, textural, sensory and microbiological properties of non-gluten extrudate using Sorghum (<i>Sorghum bicolor</i> L. Moench) and a sprouted legume (<i>Phaseolus lunatus</i> L.).","authors":"Adedoyin I Adebayo, Adebola O Oladunjoye","doi":"10.1177/10820132241289157","DOIUrl":"https://doi.org/10.1177/10820132241289157","url":null,"abstract":"<p><p>The inclusion of legumes as functional ingredients in a gluten-free extrusion process has been gaining attention in recent times. In this study, sorghum and germinated lima bean flour (100, 90:10, 80:20, 70:30, 60:40 and 50:50) was extruded (feed moisture - 18%, screw speed - 250 rpm, barrel temperatures 50 °C-120 °C-120 °C, die hole diameter - 3 mm) and analysed for functional, proximate, textural, structural, pasting, microbiological and sensory properties. With 100% sorghum used as control, lima beans addition significantly (p < 0.05) improved the loose (0.37-0.44 g/ml) and packed (0.63-0.72 g/ml) bulk density, while water (5.00-3.15 g/g) and oil (2.45-1.60 g/g) absorption capacity and expansion ratio (3.11-2.30) decreased, respectively. An increase in protein (12.77-18.00%), crude fibre (2.58-5.17%) and ash content (2.11-3.12%) were observed in the extrudate, while the (<i>L*</i>) colour parameter (54.49-43.62), hardness (180.04-78.36 N) and pasting viscosities reduced with addition of lima beans. The structural micrograph depicted air-trapped bubbles with thick walls after adding lima beans, while a notable decline in microbial count below approved limits was observed after 8 weeks of storage. Sensory scores showed that values obtained were above average with the 90:10 sorghum-lima bean ratio having the highest score. The economic and industrial value of underutilised legumes such as lima bean can be promoted as functional ingredients via extrusion in addressing coeliac disease and alternative sources of protein, especially in developing countries.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241289157"},"PeriodicalIF":1.8,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142461610","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":"Development of an exposure assessment industrial model for <i>Bacillus cereus</i> in rice matrix containing insect chitosan.","authors":"María Inés Valdez-Narváez, M Teresa Fernández-Felipe, Dolores Rodrigo","doi":"10.1177/10820132241289325","DOIUrl":"https://doi.org/10.1177/10820132241289325","url":null,"abstract":"<p><p>An exposure assessment model for industrial use has been developed by using kinetic data from inactivation and growth of <i>Bacillus cereus</i> spores. It can provide a valuable tool for estimating the concentration of <i>B. cereus</i> after a storage period of 24 h at a specified temperature (20 °C) and for an estimation of the percentage of contaminated portions according to the input data of the model. This model considers a rice-derived product that has undergone a standard cooking process at 95 °C for 20 min. According to the results, the presence of chitosan affects the final microbial load after storage, potentially serving as an additional control measure in the event of cold chain abuse or break. Chitosan's antimicrobial properties likely play a role in reducing microbial growth during storage, thereby contributing to enhanced food safety. In practical terms, this suggests that incorporating chitosan into food products, especially those susceptible to microbial contamination like rice derivatives, could help mitigate risks associated with temperature abuse or cold chain disruptions. By acting as a protective barrier against microbial proliferation, chitosan offers a preventive measure to maintain product quality and safety throughout the supply chain. Considering two scenarios, 10⁴ or 10⁷ as initial contamination the model estimated that the 55 and 100% of portions would be respectively contaminated, according to a Performance Criteria of 4 log reductions.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241289325"},"PeriodicalIF":1.8,"publicationDate":"2024-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142461609","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":"Solid state fermentation of mung beans by <i>Bacillus subtilis</i> subsp. <i>natto</i> on static, shaking flask and soft elastic tubular reactors.","authors":"He Lyu, Saartje Hernalsteens, Haihua Cong, S-Y Quek, Xiao Dong Chen","doi":"10.1177/10820132231162167","DOIUrl":"10.1177/10820132231162167","url":null,"abstract":"<p><p>Given that mung beans constitute a significant nutrient source in many cultures, it is worthwhile to investigate ways to improve their nutritional and functional properties. The effect of fermentation of mung beans by <i>Bacillus subtilis</i> subsp. <i>natto</i> was investigated in various reactor designs, including static, shaking flasks, and soft elastic tubular reactors (SETR). The results showed that all three processes might affect the substrate, resulting in changes in the protein and carbohydrate fractions. We noticed an increase in soluble protein and serine levels, which we attribute to the proteases produced during fermentation. Through XRD, FTIR, and DSC analyses, it was also discovered that whereas static and shaking flask fermentation might raise relative crystallinity and peak temperature, fermentation performed on the SETR decreased these values. It was also possible to notice that SETR might induce a change in the particle size distribution of the substrate through a complex impact of mechanical forces, mixing, and microbial activity, which could be helpful to some aspects of the process. To summarize, fermentation of mung beans by <i>Bacillus. subtilis</i> subsp. <i>natto</i> could be an attractive approach for producing a food ingredient with various functional and nutritional properties. Furthermore, the SETR has been shown to be a viable technique for dealing with high solid load substrates, whether as the reactor for the entire process or as a first stage/pre-treatment step, and its applicability in bioprocesses should be explored further.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"623-635"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9091341","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":"Prioritization of vegetable-borne biological hazards in Argentina using a multicriteria decision analysis tool.","authors":"Victoria Brusa, Magdalena Costa, Juan M Oteiza, Lucía Galli, Patricia A Barril, Gerardo A Leotta, Marcelo Signorini","doi":"10.1177/10820132231180640","DOIUrl":"10.1177/10820132231180640","url":null,"abstract":"<p><p>Vegetables, especially those eaten raw, have been implicated in several foodborne disease outbreaks. Since multiple vegetable matrices and hazards are involved, risk managers have to prioritize those with the greatest impact on public health to design control strategies. In this study, a scientific-based risk ranking of foodborne pathogens transmitted by leafy green vegetables in Argentina was performed. The prioritization process included hazard identification, evaluation criteria identification and definition, criteria weighting, expert survey design and selection and call for experts, hazard score calculation, hazard ranking and variation coefficient, and result analysis. Regression tree analysis determined four risk clusters: high (<i>Cryptosporidum</i> spp., <i>Toxoplasma gondii</i>, Norovirus), moderate (<i>Giardia</i> spp., <i>Listeria</i> spp., <i>Shigella sonnei</i>), low (Shiga toxin-producing <i>Escherichia coli</i>, <i>Ascaris</i> spp., <i>Entamoeba histolytica</i>, <i>Salmonella</i> spp., Rotavirus, Enterovirus) and very low (<i>Campylobacter jejuni</i>, hepatitis A virus and <i>Yersinia pseudotuberculosis</i>). Diseases caused by Norovirus, <i>Cryptosporidium</i> spp. and <i>T. gondii</i> do not require mandatory notification. Neither viruses nor parasites are included as microbiological criteria for foodstuff. The lack of outbreak studies did not allow to accurately identify vegetables as a source of Norovirus disease. Information on listeriosis cases or outbreaks due to vegetable consumption was not available. <i>Shigella</i> spp. was the main responsible for bacterial diarrhea, but it has not been epidemiologically associated with vegetable consumption. The quality of the available information for all hazards studied was very low and low. The implementation of good practice guidelines throughout the entire vegetable production chain could prevent the presence of the identified hazards. The current study allowed the identification of vacancy areas and could help reinforce the need for performing epidemiological studies on foodborne diseases potentially associated with vegetable consumption in Argentina.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"680-696"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9969991","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 potential of UVC decontamination to prolong shelf-life of par-baked bread.","authors":"Els Debonne, Margaux Thys, Mia Eeckhout, Frank Devlieghere","doi":"10.1177/10820132231162170","DOIUrl":"10.1177/10820132231162170","url":null,"abstract":"<p><p>The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked wholemeal, rye and six-grain bread was examined. Currently, these breads are par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or stored at room temperature for a couple of days before being full-baked and sold/consumed. Generally, after five days, these breads show signs of mould spoilage. A shelf-life increase in one or more days would already offer immense economical and logistic benefits for the baker or retailer. In this study, the parameters fluence rate (irradiation intensity), fluence (UV dose), distance to the UV-lamp (DTL) and number of layers of a common wrapping HDPE-foil (20 µm) were diversified. The breads were subjected to a UVC treatment (0-2502 mJ/cm²), packed and stored at room temperature for a period of 15 days (21.5 ± 0.8 °C). Similar as for the breads, agar plates with mould spores of <i>Aspergillus niger</i>, <i>Aspergillus montevidensis</i> and <i>Penicillium roqueforti</i> were UVC treated (0-1664 mJ/cm²) and checked daily for visible mould growth during 15 days (25 °C). <i>Aspergillus niger</i> showed the strongest resistance towards UVC, a fluence of 800 mJ/cm² was needed to inhibit growth during 15 days of storage, whereas for <i>P. roqueforti</i> and <i>A. montevidensis</i>, respectively, UV levels of 291 and 133 mJ/cm² were found sufficient. Furthermore, the shelf-life of wholemeal, rye and six-grain bread can be prolonged from 5 to 6, 8 and 9 days, respectively, using 2502 mJ/cm². The effect of higher UVC dosage on shelf-life reached a maximal level and was strongly impacted by the wide spread on data of mould-free shelf-life. The main factors influencing the potential of UV decontamination were the rough bread surface, differences in DTL, the possibility of post-contamination and UV permeability of packaging materials.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"636-645"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9086790","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":"Lactic acid bacteria as an adjunct starter culture in the development of metabiotic functional turmeric (<i>Curcuma longa</i> Linn.) beverage.","authors":"Ritika Modi, ParamPal Sahota","doi":"10.1177/10820132231173021","DOIUrl":"10.1177/10820132231173021","url":null,"abstract":"<p><p>Turmeric (<i>Curcuma longa</i>) is a highly nutritious rhizomatous herbaceous plant with remarkable chemical composition and biologically active compounds. This study aimed to evaluate the turmeric, ginger and lemon blend as a fermentable substrate by lactic acid bacteria to develop a fermented nondairy beverage. Results showed that turmeric blend (turmeric 2% w/v, ginger 1.5% v/v, 5% v/v) was an excellent matrix for lactic acid bacteria growth and fermentation dramatically increased total phenolic, flavonoid content and antioxidants capacities impacting the color and sensory properties. Moreover, the formulated fermented turmeric blend was stable for more than 90 days at 4 °C with a healthy bacterial population and nutraceutical stability. Turmeric beverage also inhibited the growth of Caco-2 and MOLT 4 cancerous cell lines in a dosage and time-reliant manner. This way, lactic acid fermentation can be considered as an appropriate tool for developing turmeric based novel bio-intervention with enhanced bioactivity and antagonistic efficacy against recurring food-borne pathogen in this post-antibiotic era.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"646-659"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9451524","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 γ-polyglutamic acid on the physicochemical properties of soybean protein isolate-stabilized O/W emulsion.","authors":"Xinhua Xie, Bei Zhang, Bobo Zhang, Hongshuai Zhu, Lei Qi, Chao Xu, Lilin Cheng, Zhilu Ai, Qingshan Shi","doi":"10.1177/10820132231158278","DOIUrl":"10.1177/10820132231158278","url":null,"abstract":"<p><p>An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus greatly limiting its application in emulsion under an acidic environment. Therefore, this drawback of SPI needs to be urgently solved. This study aims to investigate the effect of γ-polyglutamic acid (γ-PGA) on physicochemical properties of SPI-stabilized O/W emulsion. The results suggested that the interaction between γ-PGA and SPI improved the SPI solubility in solution, and increased emulsifying properties of SPI in the pH range of 4.0-5.0 via electrostatic interaction. Meanwhile, the charge neutralisation between SPI emulsions with γ-PGA was confirmed via ζ-potentiometry. With the presence of γ-PGA in emulsion at pH 4.0 and 5.0, the electrostatic complexation between SPI and anionic γ-PGA exhibited decreased the viscosity of SPI emulsion, which might be related to the phenomenon as indicated by the confocal laser scanning microscope measurements. Therefore, the electrostatic complexation between SPI and γ-PGA suggested that the promising potential of γ-PGA to be used in SPI-stabilized O/W emulsion under an acidic environment.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"671-679"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10815029","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":"Growing conditions of <i>Saccharomyces boulardii</i> for the development of potentially probiotic mead: Fermentation kinetics, viable cell counts and bioactive compounds.","authors":"Handray Fernandes de Souza, Mariana Sousa Bessa, Victor Dédalo Di Próspero Gonçalves, João Vitor Dos Santos, Carolina Pinheiro, Eduardo Galvão Leite das Chagas, Marina Vieira de Carvalho, Igor Viana Brandi, Eliana Setsuko Kamimura","doi":"10.1177/10820132231162683","DOIUrl":"10.1177/10820132231162683","url":null,"abstract":"<p><p>Mead is an alcoholic beverage produced by the fermentation of a diluted honey solution by the action of yeast. Recently, research has shown the potential of <i>S. boulardii</i> for brewing beer and in the development of probiotic alcoholic beverages and, to date, no research has examined for mead production. The aim of this study was to evaluate the growth conditions of <i>S. boulardii</i> for the development of potentially probiotic mead. The findings show that initial wort soluble solids conditions of 30 °Brix and initial concentration of 0.030 g/L of <i>S. boulardii</i> obtain potentially probiotic mead with viable yeast cells of 6.53 Log₁₀ CFU/mL, alcohol content of 5.05%, and has the presence of total phenolics (17.72 mg GAE/100 mL) and natural antioxidants (62.79 and 1.37 µmol TE/100 mL for ABTS and FRAP methods, respectively). In conclusion, <i>S. boulardii</i> has a potential for the development of probiotic mead.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"603-613"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9408569","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 different fibre addition on cookie dough and texture.","authors":"Alice Gruppi, Gianluca Giuberti, Guillermo Duserm Garrido, Giorgia Spigno","doi":"10.1177/10820132231162475","DOIUrl":"10.1177/10820132231162475","url":null,"abstract":"<p><p>Different commercial fibres from bamboo (BAM), cocoa (COC), psyllium (PSY), chokeberry (ARO) and citrus (CIT) were characterized for technological (oil- and water-holding capacity, solubility and bulk density) and physical (moisture, colour and particle size) features and added to a cookie recipe. The doughs were prepared using sunflower oil and white wheat flour was substituted with 5% (w/w) of the selected fibre ingredient. The attributes of the resulting doughs (colour, pH, water activity and rheological tests) and cookies (colour, water activity, moisture content, texture analysis and spread ratio) were compared to control doughs and to cookies made with refined flour and whole flour formulation. The selected fibres consistently impacted dough rheology and, consequently on, the spread ratio and the texture of the cookies. While the viscoelastic behaviour of the control dough made with refined flour was maintained in all sample doughs, adding fibre decreased loss factor (tan <i>δ</i>), except for ARO-added dough. Substitution of wheat flour with fibre decreased the spread ratio except for the PSY addition. The lowest spread ratio values were observed for CIT-added cookie, which were similar to whole flour cookies. The addition of phenolic-rich fibres positively affected the in vitro antioxidant activity of the final products.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"614-622"},"PeriodicalIF":1.8,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9075999","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}