Food Science and Technology International最新文献

{"title":"Development, characterisation and sensory qualities of probiotic beverage from provitamin A cassava (<i>Manihot esculenta crantz</i>) starch hydrolysate with free and encapsulated <i>Lacticaseibacillus rhamnosus GG</i>.","authors":"Modupeola A Oguntoye, Olufunke O Ezekiel","doi":"10.1177/10820132221143162","DOIUrl":"10.1177/10820132221143162","url":null,"abstract":"<p><p>The suitability of hydrolysate (ready-to-drink beverage) from provitamin A cassava (PAC) starch as a carrier for probiotic <i>Lacticaseibacillus rhamnosus GG</i> (<i>LGG</i>) was evaluated. PAC starch was hydrolysed by α-amylase and glucoamylase. The PAC starch hydrolysate, fermented with free or alginate-encapsulated <i>LGG</i> (at 37 °C, 48 hours), was evaluated for lactic acid production (using high-performance liquid chromatography), descriptive sensory attributes on a 9-point hedonic scale and total viable counts of <i>LGG</i> cells in PAC hydrolysate during fermentation and storage (4 °C, 60 days). Analysis of variance was conducted and statistical significance was accepted at p< 0.05.Lactic acid was significantly (p< 0.05) produced in PAC hydrolysate with <i>LGG</i> during fermentation (1980-5480 mg/L), and storage (up to 13676.90 mg/L). <i>LGG</i> maintained significant viability in PAC hydrolysate after fermentation (9 log CFU/mL) and 60 days of storage (5 log CFU/mL). <i>LGG</i>-fermented PAC hydrolysate showed significant overall acceptability of 49.56-56.33% in sensory attributes.PAC hydrolysate with <i>LGG</i> showed significant acceptability and offered adequate support for the metabolism of <i>LGG</i>, evidenced by a significant production of lactic acid during fermentation and refrigerated (4 °C) storage, with adequate viability. Therefore, PAC is a suitable non-dairy carrier for probiotic <i>LGG</i>.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"35258646","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":"Ice cream with sucralose, stevioside, and erythritol as sugar substitutes: Sensory profile and customer preference.","authors":"Men Long, Yanling Wei, Shoukui Tao, Yejing Wu, JingYi Wang, Di Zhou, Huazhen Cai, Ge Zhan","doi":"10.1177/10820132221150534","DOIUrl":"10.1177/10820132221150534","url":null,"abstract":"<p><p>Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10545952","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 effects of canning variables on the mineral composition of canned cowpeas (<i>Vigna unguiculata</i> l. Walp) using multi-response analysis.","authors":"Wagna Piler Carvalho Dos Santos, Rita Maria Weste Nano, Fábio Santos de Oliveira, Lucas Costa Maia, Katia Elizabeth de Souza Miranda, Iasmin Araújo Lobão Campos","doi":"10.1177/10820132221146593","DOIUrl":"10.1177/10820132221146593","url":null,"abstract":"<p><p>This study aims to investigate the effects of canning variables (cooking time, storage time, volume of vinegar, salt and sugar) on the mineral composition of canned cowpea (<i>Vigna unguiculata</i> (L.) Walp) and which conditions provide optimised preservation of the mineral content of the grains. Different formulations of canned cowpeas were produced following two levels factorial experimental design using five variables. A set of 11 different formulations were evaluated using the desirability function with essential minerals (Ca, Cu, Fe, Mn, Mg, P and Zn) as the response. The optimal multi-response conditions for higher mineral retention were: 360 days of storage at 30 ± 5 °C (ST2), 30 ml of vinegar, 9.0 g of NaCl, 18 min of cooking time, and 9.0 g, 19.5 g or 30 g of sugar (the effect of the sugar content at the evaluated range was not significant at 95% confidence level).</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10460735","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 non-thermal ultraviolet and ultrasound technologies on disinfection of meat preparation equipment in catering industry.","authors":"Semra Kayaardı, Müge Uyarcan, Işıl Atmaca, Dilay Yıldız, Duygu Benzer Gürel","doi":"10.1177/10820132221151097","DOIUrl":"10.1177/10820132221151097","url":null,"abstract":"<p><p>In recent years, ultraviolet and ultrasound treatments are gaining attraction as promising green decontamination technologies to ensure microbial safety in food industry. Decontamination by ultraviolet light is a physical process defined by the transfer of electromagnetic energy from a light source to an organism's cellular material and depended on the emission of radiation in the ultraviolet region (100-400 nm), specifically the UV-C region (200-280 nm) which has been demonstrated to be germicidal. Ultrasound technology is defined as sound waves with high and low frequency beyond the limit of human hearing and shows a decontamination effect that occurs as a consequence of cavitation at high power (low frequency) in general. In the present study, it was aimed to determine the effectiveness of ultraviolet light (254 nm, 10 min) and high frequency ultrasound techniques (40 kHz, 10 min) in reducing total aerobic mesophilic bacteria, yeast and mold, <i>Esherichia coli</i>/coliform and <i>Salmonella</i> spp. on the equipment surfaces used in the catering facility. For this purpose, the equipment (cutting knife, meat grinder knife, knife sharpener, cut-proof glove) used in the meat preparation department of catering facility were selected for the treatments. According to the results, appreciable reductions were achieved in total aerobic mesophilic bacterial counts of the ultraviolet treated samples (maximum difference 2.61 log cfu/cm²) and the ultrasound treated samples (maximum difference 4.07 log cfu/cm²). After ultraviolet treatment, <i>Salmonella</i> spp. were totally inhibited on the contaminated surfaces. Furthermore, <i>Escherichia coli</i>/coliform was not detected in the samples after both treatments whereas it was detected before the treatments. It has been concluded that the techniques are effective in reducing microbiological load and also ultraviolet treatment is effective on pathogenic microorganisms on food contact surfaces. As a result, the ultraviolet and ultrasound techniques are effective treatments for equipment disinfection in the catering sector and can be used industrially as it gives successful results.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10871208","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":"Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.","authors":"Minoo Eftekhariyazdi, Masoud Shafafi Zenoozian, Elnaz Milani, Amir Hossein Elhami Rad, Mohammad Armin","doi":"10.1177/10820132241243240","DOIUrl":"https://doi.org/10.1177/10820132241243240","url":null,"abstract":"<p><p>This study aimed to develop a protein-fiber-rich extruded product based on yellow lentil, quinoa, and pumpkin flours. The final product quality is affected by formulation and extrusion parameters. Therefore, the effect of the pumpkin-flour ratio (A: 25-75%) and feed moisture content (C: 14-22%) besides barrel screw speed (B: 120-180 rpm) on the physical attributes of extrudates was investigated. Box-Behnken experimental design and stepwise-response surface method were used to analyze the effects of various process variables and ingredients on extrudates. The pumpkin-flour ratio had a significant positive correlation with bulk density (BD), water solubility index (WSI), and oil absorption index. Whereas the correlation between pumpkin-flour ratio with hardness, porosity, expansion ratio (ER), and water absorption index (WAI) was negative (<i>P</i> < 0.05). The feed moisture content positively affected the water activity (<i>aw</i>) and WAI and negatively affected the harness of samples (<i>P</i> < 0.05). The screw speed had a positive effect on ER, porosity, and WSI, whereas it negatively influenced the hardness, BD, and <i>aw</i>. By increasing the pumpkin-flour ratio, air cell size and wall thickness of samples had been decreased. The results showed that 44.2% pumpkin flour, 22% feed moisture, and 172.1 rpm screw speed gave an optimized product. There was no significant difference between predicted and experimental values (except for ER). The optimized snack was a good source of fiber (around 15%), protein (17.3%), and antioxidants (TPC = 15.28 mg GAE.g-1 and antiradical scavenging activity (DPPH) = 33.66%). The caloric value of the optimized snack was 362.6 cal.100g^-1. The current formulation can be considered as the base of snack food or plant-based meat alternatives.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140331643","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 properties and sensory profile of some breeds of rabbits in Algeria.","authors":"Ibtissem Sanah, Hafid Kahina, Djeghim Fairouz, Bader Romeila, Zitouni Ghania, Khalfaoui Zakaria, Boudjellal Abdelghani, Sentandreu Miguel Angel, Becila Samira","doi":"10.1177/10820132241238790","DOIUrl":"10.1177/10820132241238790","url":null,"abstract":"<p><p>The objective of this study was to compare physicochemical traits and sensory profile of meat from rabbits of both sexes belonging to two genotypes, local population and new line (ITELV 2006) which exhibited better characteristics due to its genetic potential. A total of 60 rabbits at 90 days of age were used in the experiment. At slaughter, meat physicochemical and sensory characteristics were measured on <i>Longissimus lumborum</i> muscle. Differences related to genotype were found in most of the physicochemical characteristics studied like Cooking Losses (<i>P</i> < 0.001), Percentage of Released Water (<i>P</i> < 0.001), Myofibril Fragmentation Index (<i>P</i> < 0.001) and a* value (<i>P</i> < 0.001). However, in some of the traits, the differences were related to interaction of sex and genotype (S*G) as in the case of Cooking Losses (<i>P</i> < 0.001) and b* value (<i>P</i> < 0.01). Regarding SDS-PAGE analysis results, the comparison between two breeds has not shown any particular distinction in the myofibrillar and sarcoplasmic protein profiles in relation to the number and the intensity of bands. No significant differences in the sensory characteristics of the meat were noted (<i>P</i> > 0.05). Interestingly, no relevant differences were found between meat from male and female rabbits in all the variables studied (<i>P</i> > 0.05). It was concluded that meat quality was mainly affected by genotype. Thus, the new line exhibited good physicochemical characteristics compared to the local one. This study is the first to analyse and compare the physicochemical and sensory properties of Algerian rabbit meat.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140184057","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":"Technological properties, shelf life and consumers' acceptance of high-fibre cookies prepared with juice processing by-products.","authors":"Miona Belović, Aleksandra Torbica, Vesna Vujasinović, Goran Radivojević, Lidija Perović, Jelena Bokić","doi":"10.1177/10820132241240329","DOIUrl":"https://doi.org/10.1177/10820132241240329","url":null,"abstract":"<p><p>High dietary fibre cookies were manufactured from non-wheat (triticale, spelt and rye) flours with apple, beetroot and pumpkin pomace powders added as natural colourants. Cookies were characterized by nutritional composition, colour, texture and sensory profile and subjected to a 2-month shelf-life study. Additionally, an acceptability study was done to determine consumers' acceptance of cookies. Cookies prepared from rye flour and pumpkin pomace, as well as cookies prepared from spelt flour and beetroot pomace, can be labelled as 'high fibre' (dietary fibre content of 8.90% and 7.09%, respectively), while cookies prepared from triticale flour and apple pomace can be labelled as a 'source of fibre' (dietary fibre content of 4.50%). No obvious trend in the colour of cookies was observed after storage at room temperature and 40 °C, indicating the stability of natural colourants. Hardness decrease was observed in all samples after storage; however, the acceptability study showed that consumers prefer softer cookies. Sensory analysis showed that there were no signs of rancidity in samples after storage. Although triticale flour and apple pomace sample received the highest liking scores for appearance, odour and taste, all samples had liking ratings higher than 4 (indifferent) and can be further modified to satisfy consumers' demands.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140174096","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":"Encapsulation and drying methods in the production of powdered red cabbage (<i>Brassica oleracea</i> L.): Chemometrics and Fourier transform infrared spectroscopy.","authors":"Cem Baltacıoğlu, Oktay Keskin, Hande Baltacıoğlu, Erdal Ağçam","doi":"10.1177/10820132241238261","DOIUrl":"https://doi.org/10.1177/10820132241238261","url":null,"abstract":"<p><p>In this study, powder colorant was obtained from red cabbage (<i>Brassica oleracea</i> L.). The stability of the colorants obtained by spray and freeze drying was investigated in terms of antioxidant capacity and anthocyanin content. The yield of the products increased with the encapsulation for both drying methods and encapsulation application. Drying method and encapsulation application had a significant effect on most of the physical properties of powders except for flowability and adhesiveness values. An increase in <i>L</i>*, <i>a</i>*, and <i>C</i> values was observed with the encapsulation process. Antioxidant activity of the samples increased with the encapsulation process by 13.44% in the spray-dried samples, while it increased by 9.75% in the freeze-dried samples. Total monomeric anthocyanin content was detected as 9039.21 mg/kg for encapsulated freeze-dried samples and 7811 mg/kg for encapsulated spray-dried ones. Nine anthocyanins were detected in the samples by using high-performance liquid chromatography. To discriminate samples according to drying methods with/without encapsulation principal component analysis (PCA) was used based on the Fourier transform infrared (FTIR) data. Four groups were observed for the PCA. The chemometric evaluation was done to predict the antioxidant capacity, anthocyanin content, and individual anthocyanins using FTIR spectra. High correlations were observed between the calculated and reference values for partial least square regression analysis.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140131125","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 gluten-free cookie using composite flour from corn and lentil flours: Study by response surface methodology.","authors":"Batuhan Bursa, Huri İlyasoğlu","doi":"10.1177/10820132241238258","DOIUrl":"https://doi.org/10.1177/10820132241238258","url":null,"abstract":"<p><p>The demand for gluten-free foods has increased due to health-based issues and lifestyle choices. This study aimed to develop a gluten-free cookie with enhanced nutritional value. For this reason, the composite flour from corn flour (CF) and lentil flour (LF) was prepared for cookie formulation. To eliminate the possible negative impact of LF on the sensorial properties of the cookie, lemon peel powder (LPP) was incorporated into the cookie formulation. The effects of the LF level of composite flour and the incorporation level of LPP on the physical, textural, and sensorial properties of the cookie were investigated via response methodology. The optimal levels were found as 16 g LF and 1 g LPP for 100 g composite flour. The physical, textural, and sensorial properties, proximate composition, vitamin C and total phenolic contents, and antioxidant capacity of the developed cookie and control cookies were determined. The developed cookie had a higher nutritional value than the control cookie made from CF in terms of protein, dietary fibre, ash, and vitamin C. Moreover, it presented higher total phenolic content and radical scavenging activity. According to these results, the developed cookie can be proposed for a gluten-free diet.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140136710","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":"Intrinsic properties of chitosan on the characteristics of gold nanoparticles and its application as smart packaging device.","authors":"K R Sreelakshmi, C O Mohan, S Remya, C S Tejpal, C N Ravishankar","doi":"10.1177/10820132221141944","DOIUrl":"10.1177/10820132221141944","url":null,"abstract":"<p><p>Storage temperature fluctuation is a major problem faced in food and pharmaceutical industry, apart from prevailing fraud in marketing frozen products as fresh. The present work aimed to study the effect of intrinsic properties of chitosan on synthesis and performance of gold nanoparticles as smart packaging devices. Different types of Chitosan from shrimp waste were used as reducing and capping agent in the synthesis of metal nanoparticle. Time is taken to reduce gold atom to gold nanoparticles varied with the type of reducing agent, between 6 min 40 s to 15 min 02 s. The maximum absorbance (<i>λ</i>_max) for AuNPs was observed between 517 and 530 nm. An increase in the concentration of chitosan resulted in smaller and uniform size AuNPs with size ranging from 8.09 to 9.95 nm compared with 14.44 to 19.88 nm for lower concentration of chitosan. Visible ruby red colour of AuNPs synthesised using trisodium citrate (TSC) and lower concentration of chitosan (0.1%) changed to colourless and grey to blue, respectively upon exposure to frozen condition (-18 °C ± 1 °C). UV Visible spectra indicated distinctly different (broader) spectrum with reduced peak intensity. A visible change in colour from ruby red to bluish and colourless state indicates that irrespective of the properties of available chitosan, it can be used for synthesis of gold nanoparticles as smart packaging to distinguish packed fresh/chilled/refrigerated products from frozen ones.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"40461198","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}