Food Science and Technology International最新文献

{"title":"Foodborne pathogen inactivation in fruit juices utilizing commercial scale high-pressure processing: Effects of acidulants and pH.","authors":"Rebecca M Cheng, Jessie Usaga, Randy W Worobo","doi":"10.1177/10820132231219525","DOIUrl":"10.1177/10820132231219525","url":null,"abstract":"<p><p>The effects of juice pH, type of acidulant, and post-treatment refrigeration on the high-pressure processing (HPP) inactivation of <i>Escherichia coli</i> O157:H7, <i>Salmonella enterica</i>, and <i>Listeria monocytogenes</i> in acid beverages were evaluated. Inoculated apple, orange, and grape juices (at their original pH and adjusted to pH 4.00, 4.50, and 5.00) were treated at 550 MPa for 1 min at 5 °C. In addition, inoculated model solutions acidified to a pH of 5.00 with acetic, citric, malic, and tartaric acids were treated at 400 MPa for 1 min at 5 °C. The effect of refrigerated storage for 24 h after treatment on pathogen inactivation in both experiments was also assessed. A greater than 5-log reduction of the three pathogens inoculated was achieved in all juices immediately after HPP at the juices' original pH, and of <i>L. monocytogenes</i> under all experimental conditions. Refrigerated storage for 24 h after HPP treatment improved the inactivation of <i>E. coli</i> O157:H7, to >5-log reduction, at pH 4.00 in apple juice and of <i>Salmonella</i> in the three juices at pH 4.00. The type of acidulant did not significantly (<i>p </i>> 0.01) affect <i>E. coli</i> or <i>Salmonella</i> inactivation in acidified model solutions but a greater than 5-log reduction after HPP was only achieved for <i>L. monocytogenes</i> when acetic acid was used. The effectiveness of HPP for pathogen inactivation depended largely on product pH and the target pathogen of concern.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"592-600"},"PeriodicalIF":1.8,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138796182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, calorimetric and texture profile characteristics of various gluten-free flours.","authors":"Juan Manuel Santamaría Gómez, Yolanda Salinas-Moreno, Roberto Sigüenza López, Héctor Silos Espino, Irma Guadalupe López, Alejandra Chávez Rodríguez, Isaac Andrade González","doi":"10.1177/10820132231166723","DOIUrl":"10.1177/10820132231166723","url":null,"abstract":"<p><p>It is important to understand how the composition and structure of proteins from other flours differ from proteins in wheat, in order to have a better option to substitute gluten products with gluten-free food products. The aim of this study was the characterization of gluten-free flours and comparison of their rheological and calorimetric properties against wheat flour, for its use as gluten-free alternative. Chemical composition analysis, water solubility index (WSI), water absorption index (WAI), texture and calorimetric profile were determined. The closest WAI to wheat flour (1.45 g gel/g sample) was corn flour (2.41 g gel/g sample), while the WSI of chickpea flour was 5.51% approaching that of wheat flour of 5.88%. The hardness and adhesiveness values closest to wheat (1.65 kgf and 0.03 mJ) were amaranth flour with 0.85 kgf and 0.01 mJ, respectively. The phenolic content and antioxidant capacity were higher in the corn and bean flours with 244.4 mg GAE/100 g, 148 mg GAE/100 g and 190 mg AAE/100 g and 170 mg AAE/100 g, respectively. The combination of these non-conventional flours can be an innovative source of gluten-free formulas.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"527-534"},"PeriodicalIF":1.8,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9478361","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":"Processing of verjuice by ultrasound-assisted microwave heating: An assessment on the enzyme activity retention, technological parameters, and bioactive properties.","authors":"Esra Gençdağ, Ahmet Görgüç, Sena Anakiz, Fatih Mehmet Yilmaz","doi":"10.1177/10820132231176580","DOIUrl":"10.1177/10820132231176580","url":null,"abstract":"<p><p>The present study evaluated the effect of ultrasonication prior to microwave heating applied at 60 °C, 70 °C, and 80 °C on the quality characteristics of verjuice. The sole microwave heating and conventional heating were also performed at the same temperature levels, and effectiveness of three different treatments were evaluated. The required treatment times were decided based on obtaining <10% pectin methylesterase (PME) activity, and ultrasound pretreatment provided the least heating durations. Turbidity, browning index, and viscosity values increased by 3.4 to 14.8-fold, 0.24 to 1.26-fold, and 9.2% to 48.0%, respectively, after all thermal treatments, while Brix values decreased by 1.4% to 15.7%. Ultrasound pretreatment revealed relatively lower browning index in all temperature levels, and almost the highest viscosity values were obtained in sonication pretreated microwave heating as compared with sole microwave and conventional heating. The minimum turbidity value (0.035) was determined in ultrasound-assisted microwave heating at 60 °C. The highest antioxidant capacity (DPPH and ABTS) values were achieved by ultrasound-assisted microwave heating (up to 4.96 and 28.4 mmol Trolox equivalent (TE)/kg, respectively) followed by microwave heating (up to 4.30 and 27.0 mmol TE/kg) and conventional heating (up to 3.72 and 26.8 mmol TE/kg). Furthermore, ultrasonication resulted in better retentions of PME residual activity during 60 days of refrigerated storage (4 °C). Ultrasound pretreatment prior to microwave heating could be a convenient approach for juice processing by reducing the required treatment time and by conserving the quality parameters.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"545-554"},"PeriodicalIF":1.8,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9491793","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 types of electrolyzed water on drying characteristics and quality of <i>Spondias dulcis</i> in oven drying.","authors":"Sibel Bölek, Muhammed A Göktaş, Feyza Tosya, Feriha Göksu, Özge Dinç","doi":"10.1177/10820132231186168","DOIUrl":"10.1177/10820132231186168","url":null,"abstract":"<p><p>Due to its less adverse impact on the environment as well as human health, electrolyzed water, a non-thermal method, has been recognized to be a promising alternative as a new disinfectant for the food industry, which does not change odor, texture, and flavor of foods. <i>Spondias dulcis</i> fruit is rich in bioactive compounds, vitamins and minerals, which are known to have many beneficial effects on health. Fresh <i>S. dulcis</i> has a short shelf life and drying is an option to preserve the fruit. In this study, the effects of electrolyzed water treatment on the quality characteristics of dried <i>S. dulcis</i> were investigated<i>.</i> Slices of fruit treated with four different electrolyzed waters (Anolyte NaCl, Catholyte NaCl, Anolyte Na₂CO₃, and Catholyte Na₂CO₃) were dried in a conventional oven at 70 °C. Color, Browning index, antioxidant characteristics, texture profile, rehydration capacity, pH, and Fourier transform infrared spectroscopy analyzes of dried <i>S. dulcis</i> were performed. The samples treated with electrolyzed water prior to drying showed higher antioxidant activity (59.46 ± 0.09), total phenolic content (287.00 ± 1.76), and rehydration capacity (4.52 ± 0.05) compared to the control samples. The findings of the current study showed that electrolyzed water treatment could prevent the browning of dried <i>S. dulcis</i> fruits and preserve bioactive compounds as well as chemical properties.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"565-573"},"PeriodicalIF":1.8,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9882095","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":"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}