Food Science and Technology International最新文献_第9页

Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation. 通过乳酸消毒和干酪乳酸杆菌生物保鲜提高苹果汁的微生物安全和质量。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-06-01 Epub Date: 2025-03-11 DOI: 10.1177/10820132251322277

Cristina Barbosa Pereira, Felipe Honorato da Silva, Wilson José Fernandes Lemos Junior, Amauri Rosenthal, Elisa Helena da Rocha Ferreira

{"title":"Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation.","authors":"Cristina Barbosa Pereira, Felipe Honorato da Silva, Wilson José Fernandes Lemos Junior, Amauri Rosenthal, Elisa Helena da Rocha Ferreira","doi":"10.1177/10820132251322277","DOIUrl":"10.1177/10820132251322277","url":null,"abstract":"This study investigates lactic acid as a sustainable alternative to sodium hypochlorite for apple sanitization in juice production, along with the addition of Lacticaseibacillus casei as a biopreservative. Lactic acid showed superior effectiveness in reducing microbial contamination, achieving reductions of 2.64 log CFU/mL for mesophilic aerobes, 2.41 log CFU/mL for molds and yeasts, and 2.41 log CFU/mL for Enterobacteriaceae. Notably, lactic acid-treated juice remained coliform-free for 11 days, with a significant delay in spoilage compared to sodium hypochlorite treatment. Combined with L. casei, the absence of coliforms was maintained over a 20-day refrigerated storage, suggesting a synergistic effect that enhances safety. Additionally, L. casei retained high viability in the lactic acid-treated juice, with counts of 6.48 log CFU/mL, confirming its potential as a biopreservative. The treatment lowered the juice pH, further inhibiting microbial growth and contributing to enhanced microbiological stability. This approach emphasizes the effectiveness of natural biopreservatives in fruit juice preservation, a focus often limited to animal-based products.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"497-507"},"PeriodicalIF":1.6,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143604069","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

Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides. 古代拉丁美洲粮食作物：其营养和抗肥胖肽的概述。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2026-06-01 Epub Date: 2025-02-21 DOI: 10.1177/10820132251319934

Talía Hernández-Pérez, Octavio Paredes-López

{"title":"Ancient Latin-American food crops: An overview of their nutraceutical and antiobesity peptides.","authors":"Talía Hernández-Pérez, Octavio Paredes-López","doi":"10.1177/10820132251319934","DOIUrl":"10.1177/10820132251319934","url":null,"abstract":"Most of the plants used for human consumption comprise various peptides with health benefits, such as antihypertensive, antioxidant, anti-inflammatory, anticancer, and immunomodulatory capacity. The intake of plant-based bioactive peptides is important in the prevention of some chronic diseases. Also, peptides show positive effects on lipid metabolism and mineral absorption and act as analgesic, antithrombotic, antiatherosclerotic, and opioid agents; it is pertinent to mention that peptides quite often exhibit multiple bioactivities. Bioactive peptides are released by the hydrolysis of digestive enzymes, that is, pepsin, chymotrypsin, trypsin, or by in vitro producers using specific enzymes, pH, and temperature. These peptides comprise hydrophobic amino acids, positive charge and are resistant to digestive hydrolysis by peptidases and proteases. Small peptides with a dipeptide of proline-proline at their C terminal are more resistant to gastrointestinal enzymes; otherwise, large peptides are active outside the intestinal epithelium. This review is focused on three selected ancient crops from Latin America, amaranth, chia, and quinoa, because of their outstanding nutritional and agronomic characteristics that provide a broad of functional compounds with high antioxidant, anti-inflammatory, immunomodulatory, antidiabetic, antihypertensive, anticancer, and antiobesity capacity.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"454-464"},"PeriodicalIF":1.8,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13144648/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143467465","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

Synthesis and quality evaluation of an edible film from coconut protein isolate: A sustainable packaging solution using coconut by-products. 椰子分离蛋白可食用膜的合成及质量评价：利用椰子副产品的可持续包装解决方案。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-27 DOI: 10.1177/10820132261452359

Hewa Pathiranage Dilani Thilanka Hewa Pathirana, Madara Jayasinghe, Chandi Yalegama Loku Liyana Waduge, Chandraleka Nilmini Hitigedera, Nipuni Neranjana Kodagoda

{"title":"Synthesis and quality evaluation of an edible film from coconut protein isolate: A sustainable packaging solution using coconut by-products.","authors":"Hewa Pathiranage Dilani Thilanka Hewa Pathirana, Madara Jayasinghe, Chandi Yalegama Loku Liyana Waduge, Chandraleka Nilmini Hitigedera, Nipuni Neranjana Kodagoda","doi":"10.1177/10820132261452359","DOIUrl":"https://doi.org/10.1177/10820132261452359","url":null,"abstract":"This research aims to develop an edible film as an alternative to petroleum-based packaging using coconut protein extracted from defatted coconut meal (DCM). Two types of matrix: coconut protein (CP) and corn starch (CS) 3%; two levels of pH: 8.5 and 9.5; two concentrations of polyethylene glycol (PEG): 2.5% and 0% and a constant volume of glycerol (10 ml of 20%) were used for film preparation using the casting method. The results showed that the extracted CP recovery is 23.99 ± 0.87% and it has 78.43% of protein content. CP films with 2.5% PEG showed a significantly (p < 0.05) high moisture content (49.20 ± 0.43%), and swelling index (483.96 ± 13.79%) at 8.5 pH, while significantly high solubility (76. 0 ± 1.4%) and thickness (0.33 ± 0.01 mm) at 9.5 pH. The CS film (pH 8.5 and 0% PEG) showed a significantly higher percentage of light transmission at 200 to 800 nm. The CP films showed higher degradability compared to CS films. A low concentration (10%) of glycerol significantly (p < 0.05) reduced rehydration (48.06 ± 4.47%) and the water uptake ratio (83.03 ± 7.93%) while increasing opacity (0.41 ± 0.079 mm-1) and lightness (38.31 ± 0.38). The study confirmed that the coconut protein (3%) with 10% glycerol at 8.5 pH can effectively form edible film for the food industry.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261452359"},"PeriodicalIF":1.6,"publicationDate":"2026-05-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148028593","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

Incorporation of grapefruit albedo and flavedo into millet-based muffins: Effects on antioxidant activity and quality attributes. 柚子反照率和黄酮类物质加入谷子松饼：对抗氧化活性和品质特性的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-26 DOI: 10.1177/10820132261455088

Sahil Chaudhary, Barinderjit Singh, Amritpal Kaur, Yashi Srivastava, Tanjeet Singh Chahal

{"title":"Incorporation of grapefruit albedo and flavedo into millet-based muffins: Effects on antioxidant activity and quality attributes.","authors":"Sahil Chaudhary, Barinderjit Singh, Amritpal Kaur, Yashi Srivastava, Tanjeet Singh Chahal","doi":"10.1177/10820132261455088","DOIUrl":"https://doi.org/10.1177/10820132261455088","url":null,"abstract":"Industrial processing of grapefruit generates peel as a major by-product comprising flavedo and albedo tissues of technological and nutritional relevance. This study evaluated the effect of grapefruit flavedo powder (GFP) and grapefruit albedo powder (GAP) at incorporation levels of 3%, 6%, 9%, and 12% on the quality attributes of finger millet muffins. GFP and GAP incorporation enhanced the water and oil absorption capacities of the composite flours. Pasting profile parameters, including peak, final, and setback viscosities, were evaluated and exhibited a decreasing trend with increasing levels of GFP and GAP. Increasing GFP and GAP incorporation up to 12% reduced bake loss to 5.40% and 3.98%, respectively. Results revealed a significant (P < .05) increase in DPPH radical scavenging activity from 27.25% in the control to 43.08% and 40.88% at 12% incorporation of GFP and GAP, respectively. Similarly, ferric reducing antioxidant power, total phenolic content, and total flavonoid content also followed the increasing trend. FTIR spectra indicated the presence of functional groups associated with phenolic compounds in the fortified muffins. Scanning electron microscopy analysis revealed a heterogeneous crumb structure with smaller and irregularly distributed pores and embedded fibrous particles, suggesting disruption of the starch-protein matrix in fiber-enriched muffins. Such structural modifications are consistent with the texture profile analysis results, which showed increased hardness and reduced springiness. Color evaluation showed that increasing GFP from 3% to 12% led to lower L* values for both the crust and crumb, in contrast to GAP incorporation, where the value increased. Likewise, the a* and b* values rose for both GFP and GAP in the crust and crumb.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261455088"},"PeriodicalIF":1.6,"publicationDate":"2026-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148028588","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

Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties. 鸡皮副产品加工成脆片：加工方法对质量、安全和感官特性的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-21 DOI: 10.1177/10820132261450252

Hiba-Ryma Boudechicha, Kahina Hafid, Besma Louahem, Meriem Khadri, Rym Gaouir, Meriem Sellama, Lamia Elmechta, Abdelghani Boudjellal

{"title":"Valorization of chicken skin as a by-product into crispy chips: Effect of processing methods on quality, safety, and sensory properties.","authors":"Hiba-Ryma Boudechicha, Kahina Hafid, Besma Louahem, Meriem Khadri, Rym Gaouir, Meriem Sellama, Lamia Elmechta, Abdelghani Boudjellal","doi":"10.1177/10820132261450252","DOIUrl":"https://doi.org/10.1177/10820132261450252","url":null,"abstract":"Chicken skin, a major by-product of poultry processing, remains underutilized despite its high protein and lipid contents. This study aims to develop crispy chicken skin chips using three cooking methods: air frying, deep-frying, and oven baking. Physicochemical analyses indicated that air frying and oven baking significantly reduced lipid content by nearly 45% compared to deep-frying, while maintaining comparable protein levels. Sensory evaluation revealed that oven-baked chips achieved the highest consumer acceptance, exhibiting desirable crispness, color, and flavor profiles. Deep-frying enhanced browning intensity through pronounced Maillard reactions but led to greater fat uptake and higher energy values. Correlation and principal component analyses confirmed that each cooking method was uniquely associated with distinct quality attributes, influencing both composition and appearance. Microbiological analyses demonstrated microbial safety within acceptable limits across all processed samples. These findings highlight the potential of these processing methods to valorize poultry by-products, contributing to the development of sustainable and nutritious snack alternatives within the framework of a circular food economy.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261450252"},"PeriodicalIF":1.6,"publicationDate":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147980855","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

Effect of slightly acidic electrolysed water, ozonated water and sodium hypochlorite wash on microbial and physico-chemical quality of whole tomatoes, mushrooms, carrots and strawberries. 微酸性电解水、臭氧水和次氯酸钠洗涤对整株番茄、蘑菇、胡萝卜和草莓微生物和理化品质的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-21 DOI: 10.1177/10820132261452148

Harshveer Kaur, Juhi Saxena

{"title":"Effect of slightly acidic electrolysed water, ozonated water and sodium hypochlorite wash on microbial and physico-chemical quality of whole tomatoes, mushrooms, carrots and strawberries.","authors":"Harshveer Kaur, Juhi Saxena","doi":"10.1177/10820132261452148","DOIUrl":"https://doi.org/10.1177/10820132261452148","url":null,"abstract":"This study aimed to evaluate the effectiveness of slightly acidic electrolysed water (SAEW), ozonated water (OW), and sodium hypochlorite (NaOCl) in preserving the physico-chemical and microbiological quality of whole tomatoes, mushrooms, carrots, and strawberries during storage at 4 °C and 22 °C, addressing the need for sanitisation methods that maintain both safety and produce quality. Comparisons were made between control samples (washed with tap water) and those treated with SAEW (50 and 80 mg/L), OW (2.5 mg/L), or NaOCl (200 mg/L) for 5 min. Key quality indicators, including firmness, β-carotene, colour, ascorbic acid, total plate count, and Escherichia coli levels, were monitored. SAEW at 80 mg/L significantly reduced microbial load compared with the control, achieving up to a 7-8 log10 CFU/g reduction in strawberries, carrots, and mushrooms and a 4-5 log10 CFU/g reduction in tomatoes (P < .05). SAEW at 80 mg/L also better preserved β-carotene, showing only a 7%-30% decline compared with 50%-88% observed in other treatments throughout storage. Furthermore, SAEW effectively maintained colour, firmness, and ascorbic acid content (P < .05). These results demonstrate that SAEW is a promising, environmentally friendly sanitiser for extending the shelf life and quality of fresh produce under typical storage conditions.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261452148"},"PeriodicalIF":1.6,"publicationDate":"2026-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147980911","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

Effect of atmospheric pressure cold plasma treatment on rheological properties of barley grains. 常压冷等离子体处理对大麦籽粒流变特性的影响。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-20 DOI: 10.1177/10820132261444918

Mohammad Ehsan Emami-Meybodi, Leila Zare, Mahmood Borhani Zarandi, Neda Mollakhalili-Meybodi, Mehdi Sharifian

{"title":"Effect of atmospheric pressure cold plasma treatment on rheological properties of barley grains.","authors":"Mohammad Ehsan Emami-Meybodi, Leila Zare, Mahmood Borhani Zarandi, Neda Mollakhalili-Meybodi, Mehdi Sharifian","doi":"10.1177/10820132261444918","DOIUrl":"https://doi.org/10.1177/10820132261444918","url":null,"abstract":"Barley, a globally significant cereal, is increasingly utilized in food processing due to its nutritional and functional properties. The atmospheric pressure cold plasma (ACP), an emerging non-thermal technology, offers potential for modifying grain physicochemical characteristics without the detrimental effects of heat. Barley grains were subjected to ACP treatments at different voltages (50 and 60 kV) and durations (5 and 10 min), followed by comprehensive rheological analyses, including frequency, temperature, and strain sweeps. Results demonstrated that ACP treatment led to a significant reduction in storage modulus (G'), loss modulus (G″), and complex modulus (G*), indicating weakened elastic and viscous properties compared to untreated controls. The decrease in rheological parameters was more pronounced with increased plasma intensity and exposure time, suggesting that excessive plasma treatment induces degradation and chain scission within the starch-protein matrix. Notably, the damping factor (tan δ) decreased significantly in samples treated at higher intensities, reflecting a shift toward more elastic behavior. Temperature sweep tests revealed that ACP-treated samples, particularly at higher intensities, exhibited enhanced thermal stability, maintaining structural integrity at elevated temperatures. Strain sweep analysis further confirmed the reduced rigidity and viscous dissipation capacity of plasma-treated grains. These findings highlight the potential of ACP as a tool for tailoring the rheological properties of barley, offering opportunities for the development of novel barley-based products with customized textural and processing attributes.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261444918"},"PeriodicalIF":1.6,"publicationDate":"2026-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147971504","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

Sensory characteristics and consumer segmentation for boiled sweetpotatoes. 水煮红薯的感官特性和消费者细分。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-20 DOI: 10.1177/10820132261452355

Eric Kuuna Dery, Edward E Carey, Ibok Oduro, Esther Nseasom

{"title":"Sensory characteristics and consumer segmentation for boiled sweetpotatoes.","authors":"Eric Kuuna Dery, Edward E Carey, Ibok Oduro, Esther Nseasom","doi":"10.1177/10820132261452355","DOIUrl":"https://doi.org/10.1177/10820132261452355","url":null,"abstract":"The adoption of sweetpotatoes as a main staple food has been slow in Ghana. Finding a novel way of understanding consumer preferences is regarded as essential in driving sweetpotato adoption in the country, hence the need for this research. A multi-disciplinary approach involving social behaviour and food science was adopted to understand consumer choice. Consumer preference survey, cluster analysis and preference mapping tools were used to combine consumer perception and choices with characteristic traits of different sweetpotato varieties. The results showed a high overall preference (7.39 ± 1.83) for Council for Scientific and Industrial Research (CSIR)-Crops Research Institute (CRI), Okumkom. However, some regions Upper East region and Volta regions generally preferred the orange-fleshed variety CSIR-SARI Nan to the overall acceptable cream-fleshed variety CSIR-Okumkom. Three consumer clusters (C1-C3) were also identified with the largest consumer group (C2 = 39.6%) preferring sweetpotatoes with a smooth texture, moist and sweet taste while the smallest sweetpotato consumer group preferred non-sweet sweetpotatoes like PGA14351-4. Different sensory traits abound in sweetpotatoes due to varietal differences and could affect preferences by different consumers. Therefore, target breeding and advocacy must be implemented to reach a wider consumer population which will intend to drive adoption.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261452355"},"PeriodicalIF":1.6,"publicationDate":"2026-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147971570","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

Integrating fenugreek seed powder into wheat bread: Enhancing protein quality, bioactivity, and consumer acceptability. 将胡芦巴籽粉加入小麦面包：提高蛋白质质量、生物活性和消费者接受度。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-13 DOI: 10.1177/10820132261446795

Proma Roy, Minhaj Uddin, Juairia Absar Anta, Mahima Ranjan Acharjee, Ayesha Begum, Taslima Ahmed, Mohammad Mozibul Haque

{"title":"Integrating fenugreek seed powder into wheat bread: Enhancing protein quality, bioactivity, and consumer acceptability.","authors":"Proma Roy, Minhaj Uddin, Juairia Absar Anta, Mahima Ranjan Acharjee, Ayesha Begum, Taslima Ahmed, Mohammad Mozibul Haque","doi":"10.1177/10820132261446795","DOIUrl":"https://doi.org/10.1177/10820132261446795","url":null,"abstract":"Fenugreek's nutritional potential remains underexplored in processed foods, particularly regarding its integration, bioactive stability, and amino acid content post-baking. To address this gap, wheat bread was prepared with fenugreek seed powder (FSP) at 0% (control), 5% (sample A), 7.5% (sample B), and 10% (sample C) and assessed for nutritional, bioactive, amino acid, and sensory properties. The results showed that the protein and fiber contents increased progressively from control (15.14 ± 0.09%) to sample C (16.30 ± 0.06%), while carbohydrate levels declined with higher FSP inclusion. Bioactive compounds (total phenolics, flavonoids, and antioxidant capacity) increased with progressive inclusion of FSP, reaching the highest values in sample C (TPC 273.89 ± 0.10 mg GAE/100 g; TFC 61.34 ± 0.05 mg QE/100 g; antioxidant capacity 3.21 ± 0.01%), followed by sample B, sample A, and the control. Additionally, essential amino acids, notably arginine and lysine in sample C, increased with rising fenugreek levels, while nonessential amino acids decreased. However, sensory evaluation showed breads fortified up to 7.5% with FSP (sample B) achieved the highest acceptance, whereas higher inclusion of fenugreek reduced scores. These findings indicate that moderate fenugreek fortification enhances the nutritional and functional profile of bread while maintaining consumer acceptability. Such products could serve as affordable, functional alternatives to conventional breads, supporting dietary diversification and improved community nutrition.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261446795"},"PeriodicalIF":1.6,"publicationDate":"2026-05-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147928008","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

Evaluation of quality attributes and antimicrobial characteristics of cold-pressed milk thistle (Silybum marianum (L.) Gaertn) seed oil to ascertain its potential applications. 冷榨水飞蓟（Silybum marianum， L.）品质特性及抗菌特性评价以确定其潜在的应用。

IF 1.6 4区农林科学

Food Science and Technology International Pub Date : 2026-05-06 DOI: 10.1177/10820132261448963

İlker Atik, Azize Atik, Gökhan Akarca

{"title":"Evaluation of quality attributes and antimicrobial characteristics of cold-pressed milk thistle (Silybum marianum (L.) Gaertn) seed oil to ascertain its potential applications.","authors":"İlker Atik, Azize Atik, Gökhan Akarca","doi":"10.1177/10820132261448963","DOIUrl":"https://doi.org/10.1177/10820132261448963","url":null,"abstract":"This study investigates the quality characteristics of milk thistle (Silybum marianum (L.) Gaertn.) seeds sourced from their natural habitat, as well as the oil extracted from these seeds using the cold-pressing method, and assesses its suitability for human consumption. The average levels of milk thistle seed oil (MTSO) were 22.15%, while the average levels of milk thistle seed protein were 28.5%. Among the minerals found in the seeds, the calcium concentration was the highest, at 899.14 mg/100 g. The composition of cold-pressed milk thistle oil revealed that linoleic acid accounted for 57.9% of the oil. The peroxide value was 1.33 meq O2/kg, the acid value was 1.77 mg KOH/g, the iodine value was 101.54 g/100 g, and the saponification value was 188.12 mg KOH/g. Cold-pressed MTSO had the highest antibacterial effect against Staphylococcus aureus (14.68 mm), with the lowest minimum inhibitory concentration (MIC) of 0.035 mg/L and minimum bactericidal concentration of 0.047 mg/L observed for the same bacteria. The highest antifungal effect was observed in Rhodotorula minuta (14.92 mm), which also exhibited the lowest MIC (0.023 mg/L) and minimum fungicidal concentration (0.016 mg/L) values. This study provides not only a physical analysis of cold-pressed MTSO but also a thorough evaluation of its chemical and biological properties. In this study, the potential of oil obtained by cold-pressing - a natural method - the seeds of milk thistles collected from their natural habitat was evaluated, particularly in the food industry and related sectors. The results showed that, in addition to being consumed directly as food, it can also be used as a natural food preservative due to its antimicrobial effects. Furthermore, owing to the beneficial compounds in its composition, it can also be considered a natural raw material suitable for use in the medical, pharmaceutical, and cosmetic sectors.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132261448963"},"PeriodicalIF":1.6,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147835794","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