Food Technology and Biotechnology最新文献

{"title":"Supercritical CO₂ Fluid Extraction and Microencapsulation of Oil from Anchovy (<i>Engraulis mordax</i>) By-Products.","authors":"Cezar Ionuț Bichescu, Liliana Mihalcea, Raffaele Raimondo, Mihaela Cotârleț, Bogdan Păcularu-Burada, Vasilica Barbu, Gabriela Râpeanu, Gabriela Elena Bahrim, Nicoleta Stănciuc","doi":"10.17113/ftb.62.03.24.8336","DOIUrl":"10.17113/ftb.62.03.24.8336","url":null,"abstract":"<p><strong>Research background: </strong>Fish by-products are discarded as waste, which has a significant impact on the environment. They have no economic value, but there are many opportunities to turn them into high value products. Due to significant quantities generated internationally and the continuous expansion of the market for ω-3 and ω-6 fatty acids as nutraceuticals, innovative technological approaches are needed to transform this waste into marketable products with added value, while limiting the risk of environmental pollution.</p><p><strong>Experimental approach: </strong>In this study, two temperatures (40 and 60 °C) at a constant pressure during the extraction of anchovy by-products with supercritical CO₂ fluid were used to determine extraction yield, fatty acid, tocopherol and phytosterol composition, followed by microencapsulation with two matrices based on the transglutaminase-mediated crosslinking reaction between whey protein isolates and casein. Before microencapsulation, the binding parameters were estimated using quenching studies.</p><p><strong>Results and conclusions: </strong>The results showed a higher content of total fatty acids when extracted at 40 °C, resulting in two fractions on a dry mass basis of (712±12) mg/g in the fraction obtained in the separator with code S40 and (732±10) mg/g in the fraction obtained in the separator with code S45, respectively. The monounsaturated (MUFAs) and polyunsaturated fatty acids (PUFAs) accounted for 40-44 %. The extracts showed a higher mass fraction of eicosapentaenoic acid ((28.7±1.0) mg/g) in fraction S45 when extracted at 60 °C. A minimum inhibitory and bactericidal concentration of 0.66 μg/mL against <i>Escherichia coli</i> ATCC 25922 and <i>Staphylococcus aureus</i> ATCC 25923 was found for all fractions. Higher binding constants were found for palmitoleic and oleic acids than for palmitic acid. The control variant, without crosslinking, enabled the microencapsulation of a higher amount of fatty acids, while in both powders the sum of MUFAs and PUFAs was 40 %.</p><p><strong>Novelty and scientific contribution: </strong>The approaches used in our study open up new opportunities for adding value to the fish by-products through extraction and microencapsulation, extending their potential use to food, cosmetics and nutraceuticals.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"302-313"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531679/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574838","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":"The Physicochemical, Textural, Microbiological and Sensory Properties of Skimmed Buffalo Milk Yoghurt with Tragacanth Gum During Storage.","authors":"Sema Özmert Ergin, İlhan Gün, Recep Kara, Ali Soyuçok, Aslı Albayrak Karaoğlu","doi":"10.17113/ftb.62.02.24.8259","DOIUrl":"10.17113/ftb.62.02.24.8259","url":null,"abstract":"<p><strong>Research background: </strong>In the food industry, research interest in the functional effects of natural polysaccharides from plants has increased in recent years. Tragacanth gum is used in dairy products because of its stabilising, thickening, fat-replacing and prebiotic properties. However, skimmed milk is considered a significant commercial loss in the production of buffalo clotted cream. Therefore, the aim of the present study is to investigate the potential of tragacanth gum in the production of yoghurt from buffalo milk residues with different concentrations of tragacanth gum (0.5, 1 and 1.5 g/L).</p><p><strong>Experimental approach: </strong>Skimmed buffalo milk with different concentrations of tragacanth gum was pasteurised and, after cooling at 45 °C, a starter culture was added to each sample. All samples were fermented to a pH=4.80±0.2. The gross composition, acidity, water activity, water-holding capacity, whey separation, mass fractions of organic acids and volatile aroma compounds, counts of total aerobic mesophilic bacteria, yeasts and moulds, <i>Lactococcus</i> spp. and <i>Lactobacillus</i> spp. as well as sensory and textural properties were analysed during 15 days storage.</p><p><strong>Results and conclusions: </strong>The results showed that the use of tragacanth gum increased the dry matter mass fraction, water-holding capacity and mass fraction of proteins in the samples, while whey separation decreased as the concentration of gum increased. The addition of gum improved textural properties and hardness of the yoghurt. In terms of consistency, the sample with 1 g/L tragacanth gum was the most reliable. In the control group, the total aerobic mesophilic bacteria count was highest on the first and last day of storage. According to the results of the sensory evaluation, the sample with 0.5 g/L tragacanth gum was the most favourable.</p><p><strong>Novelty and scientific contribution: </strong>Research has shown that the use of stabilisers in varying ratios improves the quality of yoghurt made from fat-free buffalo milk, which is a by-product of industrial production. So instead of ending up as industrial waste, it is recycled and its value is increased.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"205-217"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261647/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751498","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":"Characterisation of Pea Milk Analogues Using Different Production Techniques.","authors":"Ali Emre Andaç, Necati Barış Tuncel, Neşe Yılmaz Tuncel","doi":"10.17113/ftb.62.02.24.8356","DOIUrl":"10.17113/ftb.62.02.24.8356","url":null,"abstract":"<p><strong>Research background: </strong>Among legumes, peas are characterised by their high protein content, low glycaemic index and exceptional versatility. However, their potential as a food is often compromised by their undesirable off-flavour and taste. Hence, this study focuses on minimising off-flavours through simple pretreatments with the aim of improving the potential for the production of pea milk analogues. Pea milk analogues are a burgeoning type of plant-based milk alternatives in the growing plant-based market.</p><p><strong>Experimental approach: </strong>Pea seeds were subjected to different pretreatments: (<i>i</i>) dry milling, (<i>ii</i>) blanching followed by soaking in alkaline solution and subsequent dehulling and (<i>iii</i>) vacuum. Typical physicochemical properties such as pH, viscosity, colour, titratable acidity and yield were measured to obtain a brief overview of the products. Consumer acceptance test, descriptive sensory analysis, gas chromatography-mass spectrometry and gas chromatography-olfactometry were used to map the complete sensory profile and appeal of the pea milk substitutes.</p><p><strong>Results and conclusions: </strong>The <i>L*</i> values of the pea milk analogues were significantly lower than those of cow's milk, while <i>a*</i>, <i>b*</i>, viscosity and pH were similar. In the descriptive sensory analysis, sweet, astringent, pea-like, cooked, hay-like, boiled corn and green notes received relatively higher scores. The vacuum-treated pea milk analogues received higher scores for flavour and overall acceptability in the consumer acceptance test. The pretreatments resulted in significant changes in the volatile profiles of the pea milk analogues. Some volatiles typically associated with off-flavour, such as hexanal, were found in higher concentrations in blanched pea milk analogues. Among the applied pretreatments, vacuum proved to be the most effective method to reduce the content of volatile off-flavour compounds.</p><p><strong>Novelty and scientific contribution: </strong>This study stands out as a rare investigation to characterise pea milk analogues and to evaluate the impact of simple pretreatments on the improvement of their sensory properties. The results of this study could contribute to the development of milk alternatives that offer both high nutritional value and strong appeal to consumers.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"177-187"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261646/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751493","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 Different Wheat Sprouting Conditions on the Characteristics of Whole-Wheat Flour.","authors":"José Luis Navarro, Pedro Losano Richard, Malena Moiraghi, Mariela Bustos, Alberto Edel León, María Eugenia Steffolani","doi":"10.17113/ftb.62.02.24.8435","DOIUrl":"10.17113/ftb.62.02.24.8435","url":null,"abstract":"<p><strong>Research background: </strong>Controlled sprouting promotes physiological and biochemical changes in whole grains, improves their nutritional value and offers technological advantages for breadmaking as an alternative to traditional whole grains. The aim of this study is to find sprouting conditions for the grains of Klein Valor wheat variety (<i>Triticum aestivum</i> L.) that would increase the nutritional value without significantly affecting the gluten proteins, which are essential in wholegrain baked goods.</p><p><strong>Experimental approach: </strong>The chemical and nutritional composition, enzymatic activity and pasting properties of the suspensions of unsprouted and sprouted whole-wheat flour were evaluated.</p><p><strong>Results and conclusions: </strong>This bioprocess allowed us to obtain sprouted whole-wheat flour with different degrees of modification in its chemical composition. Sprouting at 25 °C resulted in an observable increase in enzymatic activity and metabolic processes, particularly α-amylases, which significantly affect the starch matrix and the associated pasting properties. Additionally, there was a smaller but still notable effect on the structure of the cell walls and the protein matrix due to the activation of endoxylanases and proteases. In contrast, sprouting at 15 and 20 °C for 24 h allowed for better process control as it resulted in nutritional improvements such as a higher content of free amino acid groups, free phenolic compounds and antioxidant capacity, as well as a lower content of phytates. In addition, it provided techno-functional advantages due to the moderate activation of α-amylase and xylanase. A moderate decrease in peak viscosity of sprouted whole-wheat flour suspensions was observed compared to the control flour, while protein degradation was not significantly prolonged.</p><p><strong>Novelty and scientific contribution: </strong>Sprouted whole-wheat flour obtained under milder sprouting conditions with moderate enzymatic activity could be a promising and interesting ingredient for wholegrain baked goods with improved nutritional values and techno-functional properties. This approach could avoid the use of conventional flour improvers and thus have a positive impact on consumer acceptance and enable the labelling of the product with a clean label.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"264-274"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261644/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751495","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":"Antioxidant and Anti-Inflammatory Activities of the Extract and Bioaccessible Fraction of Mango Peel in Muffins.","authors":"Yossaporn Plaitho, Aikkarach Kettawan, Hataichanok Sriprapai, Aurawan Kringkasemsee Kettawan, Phakpoom Kooprasertying","doi":"10.17113/ftb.62.02.24.8258","DOIUrl":"10.17113/ftb.62.02.24.8258","url":null,"abstract":"<p><strong>Research background: </strong>Mango peel is a production waste and can cause environmental problems, but its nutritional value consists of bioactive compounds that could be beneficial for human health. The aim of this study is to determine the bioactive compounds, antioxidant and anti-inflammatory activities of mango peels and their use in muffins.</p><p><strong>Experimental approach: </strong>The content of polyphenols, carotenoids and total phenols as well as the antioxidant activity of mango peel extract were evaluated. The anti-inflammatory activity of the extract was investigated using Caco-2 cell assay. The mango peel powder was then incorporated into muffin formulations. The sensory properties of these fortified muffins were evaluated. The total phenolic content, antioxidant activity and anti-inflammatory properties of the muffin extracts and their bioaccessible fractions were also analysed.</p><p><strong>Results and conclusions: </strong>The mango peel contained quercetin, phenolic compounds, α-carotene, β-carotene and lutein, which have antioxidant potential. In Caco-2 cells exposed to induced inflammation, the mango peel powder extract (<i>γ</i>=10, 50 and 100 µg/mL) attenuated the production of reactive oxygen species (ROS), tumour necrosis factor-alpha (TNF-α) and interleukin-8 (IL-8), while maintaining cell viability. Muffins supplemented with 5 % mango peel powder showed good sensory properties, but not as good as those of plain muffins without mango peel powder. The total phenolic content and antioxidant activities in both the extract and the bioaccessible fraction of the supplemented muffins were higher than those observed in the standard muffins. Moreover, the extract and bioaccessible fraction of the supplemented muffins resulted in a higher reduction of ROS, IL-8 and TNF-α production in Caco-2 cells than those obtained from the standard muffins.</p><p><strong>Novelty and scientific contribution: </strong>This study is the first to investigate the protective effects of mango peel and muffins supplemented with mango peel powder against IL-1β-induced oxidative damage in Caco-2 cells. The results confirm that both mango peel and the supplemented muffins inhibited the production of inflammatory markers, including ROS and cytokines. These findings suggest that mango peel could be a valuable component of functional food formulations including dietary supplements.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"242-253"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261643/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751450","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":"Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging.","authors":"Gülfem Ünal, Didem Ekin Akyıl, Ayşe Sibel Akalın","doi":"10.17113/ftb.62.02.24.8421","DOIUrl":"10.17113/ftb.62.02.24.8421","url":null,"abstract":"<p><strong>Research background: </strong>Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the functional and sensory properties of foods. Since the shelf life of whey cheese is quite short, different packaging methods such as modified atmosphere packaging are favoured. Besides, the addition of herbs both gives flavour to the cheese and improves its functional properties.</p><p><strong>Experimental approach: </strong>In the present study, oregano (<i>Origanum onites</i>) or rosemary (<i>Rosmarinus officinalis</i>) was added to probiotic whey cheese (lor) containing <i>Lactobacillus acidophilus</i> La-5 and <i>Bifidobacterium lactis</i> Bb-12 under modified atmosphere packaging (MAP) (80 % CO₂ and 20 % N₂) or vacuum packaging. The physicochemical, microbiological and sensory properties as well as antioxidant and proteolytic activities of the cheese samples were determined.</p><p><strong>Results and conclusions: </strong>The addition of herbs did not negatively affect the viable counts of <i>B. lactis</i> and <i>L. acidophilus</i>, and the cheese samples contained at least 8 log CFU/g of both probiotic bacteria for 35 days. MAP improved the viability of <i>B. lactis</i> and <i>L. acidophilus</i> in cheese with rosemary during the first few weeks of storage compared to vacuum packaging. The addition of herbs significantly increased the total phenolic content and antioxidant activity under both MAP and vacuum. MAP improved the antioxidant activity of lor cheese with added herbs on days 14 and 28 more than vacuum packaging. Lor cheese with rosemary under MAP conditions showed the highest DPPH˙ (2,2,-diphenyl-1-picrylhydrazyl) scavenging activity and also the highest proteolytic activity throughout storage. The sample with rosemary under MAP had the highest taste and aroma scores throughout the entire storage period. Fortification with herb and MAP offers advantages in the production of whey cheese. The use of rosemary and modified atmosphere packaging makes it possible to achieve high viability of probiotic bacteria, total phenolic content, antioxidant activity and sensory acceptance in lor cheese.</p><p><strong>Novelty and scientific contribution: </strong>This is the first study in which both different herbs and different packaging methods were applied to probiotic whey cheese (lor). The study shows that the functional properties of whey cheese can be improved by using different herbs under different packaging conditions. Among the analysed properties of the product, the improvement of the viability of probiotic bacteria is particularly valuable for human health. Thus, it contributes to the science of functional food and enables the use of these parameters in some other foods.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"230-241"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261649/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751496","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":"Comparative Cytotoxicity Evaluation of Heat-Assisted <i>vs</i> Cold Water Extractions of Six Medicinal Fungi against Breast and Lung Cancer Cells.","authors":"Min-Jia Ng, Neng-Yao Goh, Chon-Seng Tan, Muhammad Fazril Mohamad Razif, Hui-Yeng Yeannie Yap, Boon-Hong Kong, Shin-Yee Fung","doi":"10.17113/ftb.62.02.24.8424","DOIUrl":"10.17113/ftb.62.02.24.8424","url":null,"abstract":"<p><strong>Research background: </strong>Preparation of medicinal fungi for experimental purposes usually involves the extraction and determination of the quality and quantity of bioactive compounds prior to the biological experiment. Water, a common polar solvent, is usually used for traditional preparations for consumption. The application of high temperatures during water extraction can affect the chemical composition and functional properties of the extracts. Therefore, the aim of this study is to compare the differences in composition between extracts obtained with heat-assisted and cold water extractions of six selected species of fungi (<i>Lignosus rhinocerus</i>, <i>Ophiocordyceps sinensis</i>, <i>Inonotus obliquus</i>, <i>Antrodia camphorata</i>, <i>Phellinus linteus</i> and <i>Monascus purpureus</i>) and their cytotoxicity against human lung and breast cancer cells.</p><p><strong>Experimental approach: </strong>The extracts obtained with heat-assisted and cold water extraction of six species of fungi were analysed to determine their protein, carbohydrate and phenolic contents. Their cytotoxicity was tested against lung (A549) and breast (MCF-7 and MDA-MB-231) cancer cell lines. The most potent extract was further separated into its protein and non-protein fractions to determine their respective cytotoxicity.</p><p><strong>Results and conclusions: </strong>The cytotoxicity of the different extracts obtained with heat-assisted and cold water extraction varied. Comparing the two extractions, the cold water extraction resulted in a significantly higher yield of proteins (except <i>M. purpureus)</i> and phenolic compounds (except <i>A. camphorata</i>), while the extracts of <i>I. obliquus</i> and <i>M. purpureus</i> obtained with heat-assisted extraction had a significantly higher carbohydrate mass fraction. Notably, the cold water extract of <i>I. obliquus</i> showed cytotoxicity (IC₅₀=(701±35) µg/mL), which was one of the highest of the extracts tested against A549 cells. The cold water extract of <i>I. obliquus</i> was selected for further studies. Our results showed that cold water extracts generally have higher cytotoxicity against selected human cancer cell lines, with the exception of <i>O. sinensis</i> and <i>A. camphorata</i> extracts.</p><p><strong>Novelty and scientific contribution: </strong>This study reports the advantage of cold water extracts of fungi over those obtained with heat-assisted extraction in terms of cytotoxicity against human cancer cell lines and emphasises the role of extraction conditions, particularly heat, in influencing chemical composition and cytotoxic effects.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"254-263"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261640/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751494","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":"Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.","authors":"Mohand Teffane, Hafid Boudries, Mostapha Bachir-Bey, Ahcene Kadi, Younes Arroul, Abdeslem Taibi","doi":"10.17113/ftb.62.02.24.8329","DOIUrl":"10.17113/ftb.62.02.24.8329","url":null,"abstract":"<p><strong>Research background: </strong>The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder.</p><p><strong>Experimental approach: </strong>Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory properties of the yoghurt.</p><p><strong>Results and conclusions: </strong>The results showed that the optimum values of sugar, milk powder and apricot kernel powder were 3.07, 2.16 and 2.77 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity and acidity. The addition of sugar and milk powder also had a significant effect on the taste, texture and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture and consistency. In conclusion, the optimised yoghurt enriched with apricot kernel had an interesting phenolic content and antioxidant properties with sensory acceptability, while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production.</p><p><strong>Novelty and scientific contribution: </strong>The use of a simplex-centroid mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels shows significant improvements in total phenolic content, antioxidant activity and sensory acceptability. In addition, less sugar and milk powder is needed. The addition of sweet apricot kernels to yoghurt is therefore a new approach to improving its nutritional value and sensory appeal.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"218-229"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261645/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751497","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":"AI in Scholarly Communication.","authors":"Zrinka Pongrac Habdija","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 1","pages":"127-129"},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002455/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140850787","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":"Report on the Progress of the Journal Food Technology and Biotechnology.","authors":"Iva Grabarić Andonovski","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 1","pages":"2-3"},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002452/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140855819","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}