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

The application of film based on gelatin/hydroxymethyl cellulose and red beetroot betalain in smart food packaging. 基于明胶/羟甲基纤维素和红甜菜根甜菜素的薄膜在智能食品包装中的应用。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-23 DOI: 10.1177/10820132241266112

Khadije Abdolmaleki, Farahnaz Rezaei, Reza Mohammadi, Leila Zare, Saeed Shahmoradi

引用次数: 0

Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient. 作为生物活性成分的微藻类小球藻和节肢动物的脂质提取物。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241264419

Purificación García-Segovia, Zaida Natalia Uribe-Wandurraga, Marta Igual, José Luís Mullor, Javier Martínez-Monzó

{"title":"Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient.","authors":"Purificación García-Segovia, Zaida Natalia Uribe-Wandurraga, Marta Igual, José Luís Mullor, Javier Martínez-Monzó","doi":"10.1177/10820132241264419","DOIUrl":"https://doi.org/10.1177/10820132241264419","url":null,"abstract":"A growing market for seaweed products has emerged in the last 20 years, with microalgae and their extracts representing a source of high-value chemicals. In this study, antioxidative and anti-inflammatory activities of lipid fraction extract from Chlorella vulgaris (Chlorella) and Arthrospira platensis (Spirulina) on Normal Human Dermal Fibroblasts (NHDF cells) were evaluated. Treatments with Chlorella and Spirulina lipid extracts in NHDF cells at 0.1, 0.5, and 1% significantly protect UVA-induced damage by decreasing oxidative stress in the form of reactive oxygen species (ROS) but do not display any significant protection from HEV-induced damage. Chlorella or Spirulina lipid extracts at 0.1 and 0.5% display significant anti-inflammatory effects by inhibiting the 2-propanol-induced IL-6 expression on NHDF cells in vitro but showed no decrease in TNF-α expression. Chlorella and Spirulina lipid extracts present antioxidant and anti-inflammatory activity on NHDF cells.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241264419"},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of corn silk powder on the baking and quality dynamics of muffins. 玉米丝粉对松饼烘焙和质量动态的影响

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241265947

Soutrick Paick, Rahul Das, Masud Alam, Anamika Sharma

{"title":"Effect of corn silk powder on the baking and quality dynamics of muffins.","authors":"Soutrick Paick, Rahul Das, Masud Alam, Anamika Sharma","doi":"10.1177/10820132241265947","DOIUrl":"https://doi.org/10.1177/10820132241265947","url":null,"abstract":"Corn silk, often considered as a waste material in sweet corn processing, is typically discarded by most food manufacturing industries. This study aims to maximize the utilization of corn silk by evaluating its phytochemical, physicochemical and sensory characteristics. The development of food products with enhanced nutritional value is a pressing concern for both scientists and food producers in the industry. Therefore, this research focuses on the creation of highly nutritious muffins incorporating underutilized corn silk powder (CSP). In the muffin preparation, CSP was used to partially replace refined wheat flour at levels of 10%, 20%, 30% and 40%. As the proportion of CSP increased, the protein and crude fiber content of the muffins gradually increased. Additionally, the total phenolic content and antioxidant activity of the muffins significantly increased (p ≤ 0.05) with the inclusion of CSP, reaching their maximum values when CSP was used to replace 40% of the refined wheat flour. The incorporation of CSP led to a decrease in the L* (lightness) value, resulting in lower a* (redness) and b* (yellowness) values in the muffins. Texture analysis revealed that the cohesiveness, chewiness and gumminess of the muffins increased as the amount of CSP in the recipe was raised. A sensory evaluation was conducted to assess the acceptability of the corn silk muffins. The addition of CSP in muffins improved the sensory characteristics including colour, aroma, mouthfeel, texture and overall acceptability. These findings indicate that CSP has the potential to be used in the development of bakery food products, instant mixes, infant food formulas and value-added items.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241265947"},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder. 使用速溶摩沙豆豉接种粉制作的优质豆豉的微生物、感官和化学特性。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241264443

Samsul Rizal, Maria Erna Kustyawati, Murhadi, Reka Kumala Sari, Rahmat Hidayat

{"title":"Microbiological, sensory, and chemical properties of high-quality tempeh made with instant Mosaccha tempeh inoculum powder.","authors":"Samsul Rizal, Maria Erna Kustyawati, Murhadi, Reka Kumala Sari, Rahmat Hidayat","doi":"10.1177/10820132241264443","DOIUrl":"https://doi.org/10.1177/10820132241264443","url":null,"abstract":"The combination of Saccharomyces cerevisiae and Rhizopus oligosporus liquid inoculum has been successfully used to ferment soybeans into tempeh that contains β-glucan. However, using the liquid inoculum of these two microbes as a starter is impractical; so, developing an instant tempeh dry inoculum in powdered form, called the Mosaccha inoculum powder, for ease of use is necessary. This study aimed to determine the best concentration of instant Mosaccha inoculum powder to produce high-quality Mosaccha tempeh. The study used a Complete Randomized Block Design with seven different levels of instant Mosaccha inoculum powder percentage, ranging from 0.3% to 1.8% (w/w). A commercial tempeh inoculum, RAPRIMA, amounting to 0.2%, was used as control. Then, the microbiological (total mold and total yeast) and sensory (color, aroma, texture, and taste) properties were evaluated. The data obtained was analyzed statistically using analysis of variance (ANOVA) and Honestly Significant Difference (HSD) tests at the 5% level. The results showed that the percentage of instant Mosaccha inoculum powder significantly affected the microbiological and sensory properties of Mosaccha tempeh. A concentration of Mosaccha inoculum powder between 0.6% to 1.8% could produce good quality Mosaccha tempeh, but the best Mosaccha tempeh was produced with 1.5% instant Mosaccha inoculum powder, which met the Indonesian National Standards (SNI) 3144:2015, had a very favorable taste, and contained 0.49% β-glucan. Therefore, Mosaccha inoculum in powdered form can be developed and used as a starter in making high-quality tempeh that contains β-glucan.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241264443"},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733851","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh "Angelino" plums. 臭氧和平衡改良气氛包装对新鲜 "Angelino "李子贮藏稳定性和健康促进指标的影响。

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241263198

Cengiz Caner, Çiğdem Uysal Pala, Muhammed Yüceer

{"title":"The impact of ozone and equilibrium-modified atmosphere packaging on storage stability and health-promoting indicators of fresh \"Angelino\" plums.","authors":"Cengiz Caner, Çiğdem Uysal Pala, Muhammed Yüceer","doi":"10.1177/10820132241263198","DOIUrl":"https://doi.org/10.1177/10820132241263198","url":null,"abstract":"Effectiveness of ozone concentrations (2, 5, and 10 ppm) and exposure time (3 and 9 min) on selected physicochemical properties (pH, soluble solids, color values (L*, a*, and b*), and texture) and health-promoting indicators such as organic acids, total phenolics (TP), and anthocyanins of \"Angelino\" fresh plums was evaluated during storage (0, 30, 90, and 120 days) in equilibrium modified atmosphere packaging (EMAP). Total anthocyanin contents and organic acid profiles were significantly affected by storage times. Malic acid (MA) was the main organic acid in \"Angelino\" plums. MA content (4663 and 4764 mg/L) was the highest value in the ozonated 2-ppm/9-min and 5-ppm/3-min than other ozonated groups and also control at 120 days of the storage. The ozone treatments especially 2-ppm/9-min and 5-ppm/3 min can significantly retard the degradation of MA content (8294 to 2688-2694 mg/L) during the storage (p < .05). Total phenol content were most significantly decreased in the control during storage, with the loss at the level of 31.7% of TPs, while the lowest one 2-ppm/9-min (20.8%) and 5-ppm/-3 min (21.9%). The color and texture are maintained for the ozone applications compared to the control during storage. Ozonation with 2-ppm/9-min and 5-ppm/-3 min showed the best performance while maintaining the storage stability based on the physicochemical properties including hardness and bioactive compounds (such as anthocyanins and organic acids), visual appearance due to the more attractive color (L*, a*, b*) the plums.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"10820132241263198"},"PeriodicalIF":1.8,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141733853","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

Optimization and quality evaluation of functional pasta made from germinated finger millet, buckwheat, and black gram. 用发芽的小米、荞麦和黑糯米制成的功能性面食的优化和质量评估

IF 1.8 4区农林科学

Food Science and Technology International Pub Date : 2024-07-21 DOI: 10.1177/10820132241264427

Vijay Shankar Kushwaha, Shubhangi Srivastava, Prashant Pandharinath Said

引用次数: 0

Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts. 芦荟和 Nopal 粘液对减少黑莓和树莓提取物在喷雾干燥和储存过程中结块的影响。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-03-14 DOI: 10.1177/10820132231161229

Isaac Andrade González, Arturo Moisés Chávez Rodríguez, Alejandra Chávez Rodríguez, Mayra I Montero Cortes, Vania S Farías Cervantes

{"title":"Aloe Vera and Nopal mucilage on the reduction of agglomeration during spray drying and storage of blackberry and raspberry extracts.","authors":"Isaac Andrade González, Arturo Moisés Chávez Rodríguez, Alejandra Chávez Rodríguez, Mayra I Montero Cortes, Vania S Farías Cervantes","doi":"10.1177/10820132231161229","DOIUrl":"10.1177/10820132231161229","url":null,"abstract":"The objective of this investigation was to evaluate the influence of two carrier agents, Nopal and Aloe Vera mucilage on the physicochemical properties and stability of blackberry and raspberry powders obtained by spray drying. A pilot scale spray dryer with a feed flow of 20 L/h and an atomization speed of 28,000 rpm was used. The inlet and outlet air temperatures were from 180 to 80 °C, respectively. Yield, moisture content, water activity, hygroscopicity index, solubility time, volumetric density, stability diagrams, micrographs, and particle temperature were evaluated. The highest yields for blackberry extract were 75% with a concentration of 2.5% (w/v) Nopal mucilage, while raspberry extract yielded 65% with a concentration of 5% (w/v) Nopal mucilage. The increase in the concentration of the carrier agent presented an increase in the values of humidity, water activity, volumetric density, and solubility when Nopal mucilage was used as a carrier agent in both blackberry and raspberry extracts. Furthermore, when Aloe Vera mucilage was used as a carrier agent, these same values decreased with increasing concentration. The storage conditions of the powders obtained should be stored at temperatures below 20°C and water activities below 0.4. In addition, the stability diagrams show the particle conditions that should not be exceeded during spray drying.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"462-471"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9111273","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

Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans. 用烘焙和未烘焙可可豆制作的巧克力的酚含量和氧化稳定性。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-02-16 DOI: 10.1177/10820132231154429

İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan

{"title":"Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans.","authors":"İnci Cerit, Omca Demirkol, Ayşe Avcı, Betül Sena Arkan","doi":"10.1177/10820132231154429","DOIUrl":"10.1177/10820132231154429","url":null,"abstract":"The aim of this study was to produce chocolate using roasted (RB) and unroasted cocoa beans (URB). The effect of roasting on the total phenolic content (TPC), antioxidant activity [2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) values], phenolic compounds, caffeine, oxidative stability [free fatty acid, peroxide, conjugated dienes, conjugated trienes, and thiobarbituric acid reactive substances (TBARS)], Fourier transform infrared (FTIR), and differential scanning colorimetry (DSC) analysis of both cocoa beans and chocolate samples were analyzed. According to the results, the TPC of URB (24.96 mg gallic acid equivalent (GAE)/g sample) was higher than roasted beans (21.32 mg GAE/g sample). Similar results were also seen in the TPC of chocolate samples. Although roasting did not affect the DPPH scavenging activity and caffeine content of cocoa beans, it decreased FRAP and CUPRAC values. (-)-Epicatechin and chlorogenic acid values were higher in unroasted bean and chocolate samples, but the amount of gallic acid increased with the roasting process. Free fatty acid, peroxide, conjugated dienes, conjugated trienes, and TBARS results of unroasted samples were lower than roasted ones, indicating better oxidative stability. The melting temperatures of cocoa beans changed with roasting while it was similar between chocolate samples. Composition of the beans and the chocolate samples were qualitatively determined with FTIR.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"450-461"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10745554","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

The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake. 添加秋葵粉对无麸质戚风蛋糕品质的影响

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-03-13 DOI: 10.1177/10820132231162164

Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen, Wen-Chieh Sung

{"title":"The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.","authors":"Der-Sheng Chan, Shang-Ta Wang, Mei-Yan Chen, Wen-Chieh Sung","doi":"10.1177/10820132231162164","DOIUrl":"10.1177/10820132231162164","url":null,"abstract":"Rice flour (100%, 97.4%, 94.7%, 89.5% (w/w)) and okra powder (2.6%-10.5%) were used to replace wheat flour to make gluten-free chiffon cakes. The effects of okra powder addition on the physicochemical, color, texture, moisture content, total phenolic content, antioxidant, and sensory scores of cakes were evaluated. The batter viscosity, chewiness, ash, protein, fat, total phenolics, and antioxidant activities (1,1-diphenyl-z-picrylhydrazyl hydrate and reducing power) of cakes showed an increasing trend with okra powder addition. Gluten-free chiffon cake containing 5.3% okra powder showed significantly (p < 0.05) higher protein and ash contents as compared to their control and chiffon cake made with wheat flour. Nevertheless, center height, volume index, L*, a*, and b* values, and white index of gluten-free cake decreased with increased okra powder levels. The sensory characteristics of wheat and gluten-free chiffon cakes substituted with 2.6%-5.3% okra powder showed no difference (p > 0.05). Nevertheless, the sensory scores of the 5.3% okra powder addition cake obtained a higher preference than other gluten-free cakes. Although the overall acceptability of gluten-free chiffon cake supplemented with 10.5% okra flour had a lower (p < 0.05) overall acceptability (2.84) than all cake samples, it was still shown acceptable to consumers. Gluten-free rice chiffon cakes with high nutrient contents and antioxidant activities can be processed by the incorporation of okra powder of less than 10.5% to increase the diversification of gluten-free foods. Gluten-free cakes with high amounts of okra powder addition would produce cake having high water content, total phenol content, 1,1-diphenyl-z-picrylhydrazyl hydrate radical scavenging activity, reducing power, hardness, chewiness, cohesiveness, batter viscosity, ash, and crude protein content through principal component analysis.","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"485-494"},"PeriodicalIF":2.3,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9086818","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

Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins). 以油凝胶为油脂成分的乳液填充凝胶，可提高烘焙产品（松饼）的营养特性。

IF 2.3 4区农林科学

Food Science and Technology International Pub Date : 2024-07-01 Epub Date: 2023-01-26 DOI: 10.1177/10820132231153500

Alfonso Totosaus, Edith Santos-Atenco, Ofelia G Meza-Márquez, María E Rodríguez-Huezo, Norma Güemes-Vera

引用次数: 0