Food Technology and Biotechnology最新文献

{"title":"Effect of Drying and Microwave-Assisted Extraction Parameters on <i>Lippia adoensis</i> Variety Koseret Essential Oil Yield.","authors":"Bethlehem Worku, Nurelegne Shibeshi, Jong-Bang Eun, Youngmo Yoon","doi":"10.17113/ftb.62.04.24.8611","DOIUrl":"https://doi.org/10.17113/ftb.62.04.24.8611","url":null,"abstract":"<p><strong>Research background: </strong>Green extraction technologies, such as microwave-assisted extraction, have been used to replace conventional methods of isolating essential oils from plants. In this study, the essential oil was extracted from the <i>Lippia adoensis</i> variety koseret using the advanced method of microwave-assisted hydrodistillation. The main objective was to investigate the effect of irradiation time, microwave power and particle size on the yield and chemical composition of the essential oil extracted from leaves dried in an oven at 50 °C and room temperature.</p><p><strong>Experimental approach: </strong>The drying experiments were initially carried out by oven drying and drying at room temperature until 10 % of moisture was achieved. Several essential oils were then extracted from the oven-dried samples for a preliminary study, followed by optimisation of the essential oil yield. The Box-Behnken design with response surface methodology was used to optimise the process and effectively analyse the influence and interaction of the factors on the essential oil yield. The chemical composition and functional groups of the essential oil from both samples were then analysed.</p><p><strong>Results and conclusions: </strong>The micrographs of the oven-dried leaves showed damage to the glandular trichomes. The analysis of variance showed significant linear, quadratic and interaction effects of particle size and time, as well as of microwave power and time on essential oil yield. The optimal conditions were: 30 min irradiation time, 550 W microwave power and a particle size of 0.5-0.7 mm, resulting in essential oil yields of (0.49±0.01) % from the oven-dried leaves and (0.40±0.01) % from the room-dried leaves, which accounted for (85.1±0.8) and (87.2±0.7) % of the oils, respectively, with linalool being the predominant component. Fourier-transform infrared spectra showed the presence of hydroxyl functional groups, confirming the chemical composition results.</p><p><strong>Novelty and scientific contribution: </strong>The results showed the effect of drying methods and microwave-assisted process parameters on the quantity of the produced essential oils. The essential oil yield obtained by the innovative microwave-assisted hydrodistillation results in an efficient process and product quality that can be a very useful ingredient for the food and pharmaceutical industry.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"525-537"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740747/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002939","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}

{"title":"Ultrasound-Assisted Extraction of Chickpea Proteins and Their Functional and Technological Properties.","authors":"Emine Aytunga Arik Kibar, Özlem Aslan","doi":"10.17113/ftb.62.04.24.8502","DOIUrl":"https://doi.org/10.17113/ftb.62.04.24.8502","url":null,"abstract":"<p><strong>Research background: </strong>Chickpea is a very good source of protein for the development of protein-enriched plant-based ingredients. Chickpea protein isolates are primarily obtained by wet extraction methods such as alkaline or salt extraction. The energy input required for the production of chickpea protein isolates can have an impact on both the environment and processing, thus affecting nutritional quality and human health. Therefore, further research is needed to develop mild processing techniques for the isolation of chickpea proteins.</p><p><strong>Experimental approach: </strong>In this study, with the aim of developing a more efficient and effective method, chickpea proteins were isolated by ultrasound-assisted extraction and the process parameters were optimised using the Box-Behnken design.</p><p><strong>Results and conclusions: </strong>Under the optimal extraction conditions (solid/solvent ratio 13.42 g/100 mL, pH=8.8, extraction time <i>t</i>=10 min, ultrasound amplitude 70 %), the highest extraction yield was obtained, 66.1 % with ultrasound-assisted extraction and 55.1 % with the conventional alkaline method. When comparing the ultrasound-assisted method with the conventional alkaline method, it was found that a higher protein isolation yield was obtained with a 6-fold shorter processing time and a 29-fold lower energy consumption. Moreover, it was found that the water/oil absorption properties of the protein isolate obtained by the ultrasound-assisted method increased and its foaming properties improved.</p><p><strong>Novelty and scientific contribution: </strong>This research presents a feasible ultrasound-assisted extraction technique for the isolation of chickpea protein, which can then be used as a versatile ingredient in the food industry.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"488-500"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740741/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002863","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}

{"title":"Effect of Soaking Treatments in Acid and Salt Solutions on Physicochemical, Structural, Thermal and Rheological Properties of Porang (<i>Amorphophallus muelleri</i> Blume) Flour.","authors":"Lia Ratnawati, Novita Indrianti, Nok Afifah, Riyanti Ekafitri, Enny Sholichah, Dewi Desnilasari, Woro Setiaboma, Dita Kristanti, Achmat Sarifudin","doi":"10.17113/ftb.62.04.24.8503","DOIUrl":"https://doi.org/10.17113/ftb.62.04.24.8503","url":null,"abstract":"<p><strong>Research background: </strong>Porang (<i>Amorphophallus muelleri</i> Blume) contains a high amount of starch, glucomannan and Ca-oxalate. Soaking porang tuber in acid (citric acid) and salt (sodium chloride) solutions affects the Ca-oxalate content, functional, rheological and thermal properties of porang flour. The aim of this study is to thoroughly investigate the effect of soaking treatments in acid and salt solutions at different temperatures on the physicochemical, rheological and thermal properties, functional groups, molecular mass and morphology of porang flour.</p><p><strong>Experimental approach: </strong>Soaking treatments in acid and salt solutions at different temperatures affect the properties of porang flour. This research investigated the effect of soaking porang slices in citric acid (5 %) and sodium chloride (8 %) solutions at different soaking temperatures (25, 55 and 85 °C for 1 h) on the properties of the resulting porang flour.</p><p><strong>Results and conclusions: </strong>The results of this study showed that all treatments successfully reduced the Ca-oxalate mass fraction in porang flour. The acid treatments reduced the glucomannan content more than the salt treatments. Soaking in acid solutions also decreased viscosity, molecular mass and thermal stability of porang flour. When the soaking temperature was increased, the Ca-oxalate mass fraction, molecular mass, viscosity and thermal stability of the porang flour decreased. The acid and salt treatments did not change the FTIR patterns. The morphological analysis showed that the acid and salt treatments resulted in particles with rough surface and short crystal needles of Ca-oxalate. Soaking the porang slices in salt solution at a temperature of 55 °C was the most effective treatment to reduce the Ca-oxalate content of porang flour while retaining its other quality parameters.</p><p><strong>Novelty and scientific contribution: </strong>The results of this study provided a comprehensive understanding of the effect of soaking porang slices in acid and salt solutions on the properties of the obtained porang flour. They can be used as scientific evidence on how to treat the porang slices to obtain the best quality of porang flour.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"512-524"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740746/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002940","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}

{"title":"Antifungal Effect of Cinnamon Bark Extract on the Phytopathogenic Fungus <i>Fusarium sporotrichioides</i>.","authors":"Katarina Martinko, Eni Mioč","doi":"10.17113/ftb.62.04.24.8448","DOIUrl":"https://doi.org/10.17113/ftb.62.04.24.8448","url":null,"abstract":"<p><strong>Research background: </strong>The use of plant extracts in the biological control of fungal plant diseases can reduce the use of fungicides and residues in food by effectively suppressing mycotoxigenic microorganisms. The focus of interest is therefore finding plant extracts that have antifungal properties and are not toxic to organisms, so that they can be used for the biological control of economically important phytopathogenic fungi such as <i>Fusarium</i>. Species of the genus <i>Fusarium</i> are considered economically important pathogenic fungi of numerous agricultural crops, which not only cause significant losses but also produce mycotoxins that reach consumers through food. One of the most important species of this genus is the species <i>Fusarium sporotrichioides</i>, which causes economically significant damage to a large number of agricultural crops.</p><p><strong>Experimental approach: </strong>In this laboratory study, the influence of aqueous cinnamon bark extract on the growth and development of the toxicogenic fungus <i>F. sporotrichioides</i> was investigated using the poisoned food technique. For the study, the aqueous extract of cinnamon bark was obtained by ultrasound-assisted extraction and the content of antifungal compounds was detected by phytochemical tests.</p><p><strong>Results and conclusions: </strong>The research results confirm a significant inhibition of the growth of the pathogen when grown individually on a potato-dextrose agar (PDA) medium with 3 and 5 % extract. The antifungal effect of the extract was demonstrated by microscopic analysis of the pathogen, which showed significant deformation of hyphae and a change in the mycelium colour after seven days of growth on medium with 5 % extract, resulting in a threefold higher inhibition of pathogen growth than growth on medium with 3 % extract. The microscopic changes also show a reduction in pathogen sporulation and a possible reduction in mycotoxin production. Phytochemical tests confirmed the presence of antifungal compounds in the extract.</p><p><strong>Novelty and scientific contribution: </strong>Based on the obtained results, the aqueous extract of cinnamon bark shows a fungistatic effect on the growth and development of <i>F. sporotrichioides</i>, which opens the possibility of continuing research of cinnamon compounds as potential compounds of future control agents for the suppression of fungi of the genus <i>Fusarium</i>.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"458-464"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740748/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002934","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}

{"title":"Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp.","authors":"Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, Noranizan Mohd Adzahan, Farooq Anwar, Ezzat Mohamad Azman","doi":"10.17113/ftb.62.04.24.8513","DOIUrl":"https://doi.org/10.17113/ftb.62.04.24.8513","url":null,"abstract":"<p><strong>Research background: </strong>Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO). Thus, this study aims to investigate how hot water and steam blanching affect the PPO activity, phenolic profile and antioxidant properties of mangosteen pericarp.</p><p><strong>Experimental approach: </strong>Fresh mangosteen pericarp was blanched in hot water or steam at 100 °C for 0, 30, 60, 90 and 120 s and the residual PPO activity, total phenolic content (TPC), total anthocyanins, antioxidant activity, browning index and colour properties were evaluated. Additionally, the phenolic compounds were identified using liquid chromatography-mass spectrometry (LC-MS).</p><p><strong>Results and conclusions: </strong>Zero-order reaction kinetics (R²>0.800) showed that residual PPO activity was significantly (p<0.05) reduced in both blanched and steamed mangosteen pericarp. As expected, PPO was inactivated more rapidly in hot water (<i>t</i> _1/2=59.0 s) than in steam blanching (<i>t</i> _1/2=121.1 s). However, the principal component analysis (PCA) showed that steam blanching for 90 s was the most efficient method, preserving the highest levels of antioxidant capacity, expressed as Trolox equivalents (TE; 9135 µmol/g), Fe(III)-reducing power, expressed as TE, (9729 µmol/g), total anthocyanins (3.03 mg/g), and TPC, expressed as gallic acid equivalents (1057 mg/g). Overall, steam blanching for 90 s was the most efficient method because it best preserved the phenolic compounds and is also a cost-effective method compared to hot water, which needs to be replaced after a few applications.</p><p><strong>Novelty and scientific contribution: </strong>This is the first study to report the effects of blanching on the anthocyanins mainly present in mangosteen pericarp, in particular cyanidin-3-<i>O</i>-sophoroside (C3S) and cyanidin-3-<i>O</i>-glucoside (C3G), using high-performance liquid chromatography (HPLC) and LC-MS. This study makes a significant scientific contribution to the food industry by providing suitable blanching methods to preserve the quality of bioactive compounds, especially anthocyanins in mangosteen pericarp, which can be used as a natural colourant.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"465-479"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740744/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002936","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}

{"title":"Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods.","authors":"Amani Weerarathna, Matara Arahchige Jagath Wansapala","doi":"10.17113/ftb.62.04.24.8588","DOIUrl":"10.17113/ftb.62.04.24.8588","url":null,"abstract":"<p><p>Over the last decades, eating habits have shifted towards convenient foods with shorter preparation times due to people's busy lifestyles and higher living standards. Rapid changes in dietary patterns and lifestyles with the industrialization and globalisation have led to the escalating incidence of chronic diseases, which has paved the way to greater interest in dietary changes regarding nutritional status and health benefits. Composite flour is a combination of wheat and non-wheat flours or exclusively non-wheat flour with improved nutritional value, therapeutic properties and functional characteristics. The application of composite flours in the food industry is an important milestone that maximises the use of indigenous crops while optimising the product quality, nutritional value, organoleptic properties and consumer acceptance. This paper provides a comprehensive overview of the suitability and compatibility of alternative composite flours in the food industry with regard to the existing formulations. Furthermore, the suitability of composite flours in food products in terms of nutritive and therapeutic value is emphasised. It was found that food products with higher nutritional and therapeutic value and acceptable sensory properties can be formulated by blending different non-wheat flour sources with wheat flour at different ratios. Composite flours have the potential to reduce the risk of non-communicable diseases, particularly type 2 diabetes, cardiovascular disease and cancer. It can be concluded that the use of composite flours in the food industry is a trending approach due to their numerous benefits.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"425-448"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740750/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002937","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}

{"title":"Variation in Nutritional Quality of By-Products from Nine Organic Apple Cultivars.","authors":"Elisabeta Elena Popa, Laurentiu Mihai Palade, Violeta Alexandra Ion, Andreea Barbu, Oana Crina Bujor, Vlad Ioan Popa, Paul Alexandru Popescu, Amalia Carmen Mitelut, Mihaela Cristina Draghici, Mihaela Geicu-Cristea, Mona Elena Popa","doi":"10.17113/ftb.62.04.24.8418","DOIUrl":"https://doi.org/10.17113/ftb.62.04.24.8418","url":null,"abstract":"<p><strong>Research background: </strong>Recently, consumers have been increasingly interested in highly nutritional and health-promoting products in the form of functional foods that are produced using environmentally friendly processes as part of the circular economy. Therefore, much research has been carried out related to the valorisation of waste generated during the processing of food, especially fruit and vegetables, commonly referred to as by-products. These by-products consist of peels, seeds, stems or pomace, which have been shown to have valuable nutritional properties (high content of polyphenols, vitamins, antioxidants, <i>etc.</i>).</p><p><strong>Experimental approach: </strong>Considering these aspects, the aim of this study is to characterise three types of by-products of apple processing, namely peel, pulp pomace and whole fruit pomace, from a nutritional point of view. The total content of polyphenols, antioxidant activity, ascorbic acid (vitamin C) and phenolic content were determined in nine apple varieties from two harvest years (2020 and 2021) during 9 months of storage.</p><p><strong>Results and conclusions: </strong>The results showed that apple peel had good nutritional properties, in contrast to the pulp or the whole fruit, which are often removed during apple processing. Therefore, the analysed by-products are suitable candidates for application in the food industry for the development of new products enriched with bioactive compounds.</p><p><strong>Novelty and scientific contribution: </strong>In this study, nine varieties of organic apples were analysed and the nutritional parameters were determined. The phenolic compounds of the studied apple by-products were analysed for possible reuse of apple processing waste.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"449-457"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740742/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002864","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}

{"title":"<i>Enterococcus durans</i> SL70, a Novel Exopolysaccharide Producer from Traditional Sourdough Fermentation of Einkorn (<i>Triticum monococcum</i> L. ssp. <i>monococcum</i>).","authors":"Berna Genc, Seyda Merve Karatas, Merve Tuğçe Tunç","doi":"10.17113/ftb.62.04.24.8606","DOIUrl":"https://doi.org/10.17113/ftb.62.04.24.8606","url":null,"abstract":"<p><strong>Research background: </strong>Given the potential of microbial exopolysaccharides from lactic acid bacteria in various industrial processes, alternative sources for the isolation of lactic acid bacteria are highly topical. In this study, we used a traditional sourdough from einkorn (<i>Triticum monococcum</i> L. ssp. <i>monococcum</i>) as a source of lactic acid bacteria for the isolation, identification and determination of exopolysaccharide producers.</p><p><strong>Experimental approach: </strong>The sourdough was prepared from einkorn according to the traditional method. Lactic acid bacteria were isolated and purified using the single colony technique on MRS and M17 media. The isolates were characterised using matrix-assisted laser desorption ionization-time of flight mass (MALDI-TOF) spectrometry. All isolates were analysed for extracellular polysaccharide production and one isolate was selected for purification and characterisation of its polysaccharide.</p><p><strong>Results and conclusions: </strong>The isolates were identified as <i>Lactobacillus plantarum</i>, <i>L. paraplantarum</i>, <i>L. brevis</i>, <i>Pediococcus pentosaceus</i>, <i>Enterococcus faecium</i> and <i>E. durans</i>. The production of exopolysaccharides by all lactic acid bacteria was evaluated and it was found that all strains (except one) were capable of producing exopolysaccharides. One polysaccharide (EPS-SL70) was purified from the isolates of <i>E. durans</i> SL70. This anionic heteropolysaccharide had, in addition to the carbohydrate backbone, a protein structure that did not contain nucleic acid. The carbohydrate backbone consisted of mannose, glucose, rhamnose, arabinose, xylose and galactose.</p><p><strong>Novelty and scientific contribution: </strong>The microbial flora of traditional einkorn sourdough has been identified in this study and represents the first report on the exopolysaccharide production by lactic acid bacteria in traditional einkorn sourdough. Additionally, <i>Enterococcus durans</i> from einkorn sourdough was identified as a new exopolysaccharide producer.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"480-487"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740740/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002933","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}

{"title":"Ultrasound and Thermosonication as Promising Technologies for Processing Plant-Based Beverages: A Review.","authors":"Dalia M Sotelo-Lara, Genaro G Amador-Espejo, Diego F Álvarez-Araiza, Alondra K Cordero-Rivera, Karla G Millán-Quintero, Rocío Campos-Vega, Rita M Velázquez-Estrada","doi":"10.17113/ftb.62.04.24.8624","DOIUrl":"10.17113/ftb.62.04.24.8624","url":null,"abstract":"<p><p>Plant-based beverages are water-soluble extracts of cereals, pseudocereals, seeds and legumes that resemble milk in appearance. However, these products have important differences compared to normal liquid milk, such as nutritional composition, sensorial properties and shelf-life stability. Increasing number of consumers are opting for these beverages due to lactose intolerance, milk protein allergies or lifestyle. In this regard, different emerging technologies have been investigated to solve problems such as shelf life, nutritional and emulsion stability as well as sensory acceptability, without using high temperatures since heat treatments decrease the content of some bioactive compounds. Ultrasound technology alone or combined with temperature (thermosonication) could be a valuable tool to improve the properties of plant-based beverages. Therefore, this review provides a detailed analysis of the effect of ultrasound and thermosonication on the physical, bioactive, microbiological and sensory properties of almond-, soybean-, coconut-, hazelnut- and peanut-based beverages, among others.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"538-552"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740745/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002946","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}

{"title":"Quince Powder Increases Antioxidant Activity and Probiotic Survival in Yoghurt.","authors":"Şenay Burak Çınar, Gülfem Ünal, Gülşah Çalışkan Koç, Safiye Nur Dirim, Ayşe Sibel Akalın","doi":"10.17113/ftb.62.04.24.8417","DOIUrl":"10.17113/ftb.62.04.24.8417","url":null,"abstract":"<p><strong>Research background: </strong>In recent years, there has been a growing interest in incorporating fruit-based additives into yogurt formulations as a means to improve the functionality of the product. This study aims to produce a functional product by incorporating quince, which is rich in fibre, vitamins, minerals and antioxidant activity, into a yoghurt formulation.</p><p><strong>Experimental approach: </strong>The influence of the addition of quince powder (0 (control), 0.5, 1.0 and 1.5 %) on the antioxidant and proteolytic activities and culture viability of probiotic yoghurt was investigated for 28 days.</p><p><strong>Results and conclusions: </strong>The viable counts of yoghurt bacteria and <i>Bifidobacterium lactis</i> BB-12® were above 8 log CFU/g. Higher viability of all bacteria was obtained in yoghurt fortified with 1.5 % quince powder than those of other samples after 14 days. Probiotic yoghurt with added 1.5 % quince powder had the highest proteolytic activity during the last two weeks of storage, while the highest total phenolic content and (2,2-diphenyl-1-picrylhydrazyl) radical (DPPH˙) scavenging activity were obtained for the same sample throughout the storage period.</p><p><strong>Novelty and scientific contribution: </strong>Quince powder supports the health of the digestive system thanks to its high fibre content, while it is also rich in vitamins, minerals and antioxidant activity. These properties emphasise the importance of using quince powder in yoghurt production. This innovation has the potential to provide consumers with a tasty alternative, while at the same time increasing the intake of health-promoting ingredients. Furthermore, such products offer higher nutritional value than conventional yoghurt, offering consumers with a healthier option. Therefore, the production of yoghurt with quince powder can be considered as an important innovation in the field of nutrition and a practice that contributes to increasing health awareness.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"415-424"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740743/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002944","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}