Food Technology and Biotechnology最新文献

{"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}

{"title":"Physicochemical Properties of Sago- and Corn Flour-Based Rice Analogues Fortified with Black-Eyed Bean Flour and Skimmed Milk Powder.","authors":"Noer Abyor Handayani, Siswo Sumardiono, Aprilina Purbasari, Alfan Fatir Fatikah, Imam Muda Alhakim","doi":"10.17113/ftb.62.04.24.8357","DOIUrl":"10.17113/ftb.62.04.24.8357","url":null,"abstract":"<p><strong>Research background: </strong>With the increasing consumption of food commodities, particularly rice, and the substantial volume of food imports in Indonesia, there is an increasing need to explore alternative food sources. Rice analogues emerge as a potential substitute for traditional rice, serving as a viable staple food option. The aim of this study is to investigate the effect of the composition of raw material, namely sago and corn flour, on the physicochemical properties and consumer acceptance of rice analogues.</p><p><strong>Experimental approach: </strong>The rice analogues were produced using the hot extrusion method. The nutritional content (protein, carbohydrate, fat, moisture, fibre and ash) of the product was then analysed. Thermal stability and morphological properties were determined using differential scanning calorimetry (DSC) and scanning electron microscopy (SEM), respectively. A consumer acceptance test including taste, texture, aroma and colour was also carried out to evaluate the quality of cooked rice analogues.</p><p><strong>Results and conclusion: </strong>The results showed that the rice analogue produced by hot extrusion at 70 °C with black-eyed beans (15 % <i>m</i>/<i>m</i>) and skimmed milk powder (0.5 % <i>m</i>/<i>m</i>) had the most significant nutritional improvements such as increased content of protein, fat, carbohydrate, moisture content, ash and fibre. However, it should be noted that increasing the extrusion temperature above 70 °C meant that both density and hardness could no longer be controlled due to gelatinisation. Furthermore, 30 participants in the consumer acceptance test rated the texture, aroma, taste and colour positively, underlining the potential of rice analogue as a nutritious and attractive alternative to natural rice. The rice analogue made from modified sago with additional ingredients of corn and black-eyed beans has similar properties to natural rice.</p><p><strong>Novelty and scientific contribution: </strong>The combination of sago, corn and black-eyed bean flour as the main ingredients of the rice analogue is a novelty of this study. Furthermore, its nutritional profile exceeds that of natural rice, making it a viable and acceptable alternative in times of rice scarcity.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 4","pages":"501-511"},"PeriodicalIF":2.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11740749/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143002942","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 Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow.","authors":"Kıvılcım Yıldız, Onur Özdikicierler, Pelin Günç Ergönül","doi":"10.17113/ftb.62.03.24.8260","DOIUrl":"10.17113/ftb.62.03.24.8260","url":null,"abstract":"<p><p>3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a 'potential carcinogen for humans' in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, <i>i.e.</i> 'probably carcinogenic to humans'. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a 'possible human carcinogen' (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"326-345"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531677/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574839","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":"Reduction of Total Phenols in Virgin Olive Oil as a Preservation Medium during Cold Storage of Whey Cheese and Tofu.","authors":"Valerija Majetić Germek, Ivana Gobin, Doris Franjković, Marija Marković, Olivera Koprivnjak","doi":"10.17113/ftb.62.03.24.8434","DOIUrl":"10.17113/ftb.62.03.24.8434","url":null,"abstract":"<p><strong>Research background: </strong>Virgin olive oil, known as a good source of health-promoting hydrophilic phenols, is traditionally used as a medium for preserving various foods. Phenols in general can form complexes with proteins, but there is little information on the direct contact of virgin olive oil with protein-rich food during long-term storage. In this study, the dynamics of the decline of total phenols in oil used as preservation medium for a traditional (whey cheese skuta) and a modern product (tofu) were compared.</p><p><strong>Experimental approach: </strong>Pieces of skuta or tofu immersed in virgin olive oil at different food-to-oil mass ratios were stored in the refrigerator for up to 21 days. The oil quality indices, water content and the total count of aerobic mesophilic bacteria in the immersed materials were monitored. To determine the total phenols in the oil, the optimal conditions of the Fast Blue BB test, which is a suitable alternative to the standard method, were tested and selected.</p><p><strong>Results and conclusions: </strong>The effect of both materials on the indicators of hydrolytic and oxidative deterioration of the oil is almost identical (a gradual decrease), which is most likely due to the continuous release of water from the immersed food. A sharp decrease in total phenols in the oil (by about 50 %) after seven days of storage in contact with both materials indicates a combination of causes (water-to-oil migration and phenol-protein interactions). The form of the rational function is highly representative of the decrease in total phenols during the first seven days of tofu/oil storage, indicating a very rapid interaction with tofu proteins. The preservative effect of virgin olive oil in terms of microbiological spoilage was not observed.</p><p><strong>Novelty and scientific contribution: </strong>The results of this study contribute to the knowledge on the dynamics of phenol-protein interactions and emphasise the need for further investigations on traditional or newly used protein-rich foods preserved in direct contact with virgin olive oil, taking into account possible changes in the functional, nutritional and sensory properties of phenols and proteins.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"346-353"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531675/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142574913","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":"Amino Acid Composition, Antioxidant and Antihypertensive Activity in Extracts from Mexican Añejo Cheese.","authors":"Verenice Torres-Salas, Blanca E Hernández-Rodríguez, Javier Vioque-Peña, Julio Girón-Calle, Manuel Alaiz, Arturo Hernández-Montes, Holber Zuleta-Prada","doi":"10.17113/ftb.62.03.24.8533","DOIUrl":"10.17113/ftb.62.03.24.8533","url":null,"abstract":"<p><strong>Research background: </strong>Authentic Mexican cheeses have potential health benefits, although there are few studies on their bioactive components. In this study, we analysed soluble extracts from añejo cheese from Zacazonapan (Mexico), obtained from two dairies (A and B) that used milk from cows of different breeds and differed in processing.</p><p><strong>Experimental approach: </strong>The soluble extracts of Zacazonapan añejo cheese during ripening (0, 30, 95 and 180 days) were used to determine proximate composition, amino acid composition, peptide profile, molecular mass profile, antioxidant and antihypertensive activities.</p><p><strong>Results and conclusions: </strong>The molecular mass of the released protein fragments ranged from 0.10 to 22.43 kDa. During ripening, amino acids such as Pro, His, Tyr, Trp, Met, Cys, Ala, Gly, Leu and Val were present, which are associated with antioxidant activity. The inhibition of β-carotene bleaching was below 50 % at all ripening times. A significant difference between the cheese samples was observed only after 180 days. Amino acids associated with angiotensin-I converting enzyme (ACE-I) inhibition were found in the extracts (Trp, Phe, Tyr, Pro, Lys and Arg). The highest activity was observed in cheese ripened for 180 days (IC₅₀ of cheese A and B was 0.38 and 0.42 mg/mL, respectively).</p><p><strong>Novelty and scientific contribution: </strong>These results suggest that Zacazonapan añejo cheese is a potential source of antioxidant and antihypertensive peptides, which are influenced by the dairy factor (milk source and production technique) and ripening time. This is relevant as there are no reports of these bioactivities in this type of cheese.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"373-383"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531686/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575734","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":"Anti-Inflammatory Effect of Medicinal Fungus <i>Antrodia cinnamomea</i> Cultivated on <i>Pinus morrisonicola</i> Hayata.","authors":"Chien-Wei Hou, Bo-Yun Zhao, Shih-Lun Liu, Yuh-Shuen Chen","doi":"10.17113/ftb.62.03.24.8257","DOIUrl":"10.17113/ftb.62.03.24.8257","url":null,"abstract":"<p><strong>Research background: </strong>The fungus <i>Antrodia cinnamomea</i>, which grows on <i>Cinnamomum kanehirae</i> tree, has many medicinal uses. However, its cultivation using the traditional method of growing on the <i>C. kanehirae</i> tree is costly and time-consuming. A possible alternative method of cultivating <i>A. cinnamomea</i> is to use <i>Pinus morrisonicola</i> Hayata tree, as it contains α-terpineol, which stimulates the synthesis of triterpenoids.</p><p><strong>Experimental approach: </strong>To compare the cultivation of <i>A. cinnamomea</i> on <i>P. morrisonicola</i> and <i>C. kanehirae</i>, the contents of triterpenoids and antcin were determined using high-performance liquid chromatography. Anti-inflammatory effects of the extracts of each product were investigated in lipopolysaccharide (LPS)-stimulated BV-2 cells. Their mechanisms on mitogen-activated protein kinase (MAPK) signalling pathways (p38, c-Jun N-terminal kinase (JNK) and extracellular signal-regulated kinase (ERK)) were determined using Western blot analysis.</p><p><strong>Results and conclusions: </strong>The results showed that the cultivation times of <i>A. cinnamomea</i> on <i>P. morrisonicola</i> and traditional <i>C. kanehirae</i> discs were drastically different, lasting 6 and 18 months, respectively. The concentration of triterpenoids in the corresponding fruiting bodies was (70.0±3.0) and (20.0±4.0) mg/mL, respectively. More antcins were produced in the <i>P. morrisonicola</i> culture. Similar anti-inflammatory effect was obtained by both cultures, which is confirmed by the reduced production of IL-1β, IL-6, COX-2 and nitrogen monoxide. Their mechanisms were confirmed by the suppression of MAPK signalling pathways.</p><p><strong>Novelty and scientific contribution: </strong>Cultivation on <i>P. morrisonicola</i> is an innovative and more cost-effective method for growing <i>A. cinnamomea</i>. The same anti-inflammatory effect is achieved in a shorter production time.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"292-301"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531683/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575740","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":"Biotransformation of Tropical Fruit By-Products for the Development of Kombucha Analogues with Antioxidant Potential.","authors":"Gabriel Barbosa Câmara, Giovana Matias do Prado, Paulo Henrique Machado de Sousa, Vanessa Bordin Viera, Helvia Waleska Casullo de Araújo, Amélia Ruth Nascimento Lima, Antonio Augusto Lima Araujo Filho, Ícaro Gusmão Pinto Vieira, Victor Borges Fernandes, Liandra De Souza Oliveira, Larissa Morais Ribeiro da Silva","doi":"10.17113/ftb.62.03.24.8350","DOIUrl":"10.17113/ftb.62.03.24.8350","url":null,"abstract":"<p><strong>Research background: </strong>In a country where millions of people have nutritional needs, innovative ways of producing food from commonly wasted agro-industrial by-products, can be an important alternative for the production of fermented beverages. In light of this, the aim of this study is to evaluate the potential of fruit by-products from acerola, guava and tamarind for the production of fermented beverages.</p><p><strong>Experimental approach: </strong>Physicochemical and microbiological parameters, total antioxidant capacity and fermentation kinetics were investigated during the first (at 0, 48, 72, 96 and 168 h) and second fermentation (at 0 and 24 h). The acid profile of fermented beverages was determined by chromatography, and the sensory profile was determined by consumer acceptance test.</p><p><strong>Results and conclusions: </strong>Physicochemical parameters of all formulations complied with current legislation and were of satisfactory microbiological quality. The reslts of fermentation kinetics showed that both pH and soluble solids content decreased - with an average final pH of 3.12, 2.85 and 2.78 for the acerola, guava and tamarind formulations, respectively - while acidity increased with final values of 0.94, 0.75 and 1 % for the same formulations. Of all formulations, tamarind had the highest total soluble solids content (8.17 g/100 g), and acerola had the highest antioxidant potential determined as Trolox equivalents ((20.0±0.8) μM/g). Organic acids were found in all samples, with mainly glucuronic acid detected in the kombucha beverages. All formulations showed satisfactory sensory acceptability, although the results were better for guava. The fruit by-products can be used as raw materials for the development of alternative kombucha beverages.</p><p><strong>Novelty and scientific contribution: </strong>As consumers are increasingly selective in their food choices, the development of food products with high nutritional value has increased significantly in recent years. New types of fermentable beverages such as kombucha - using tropical fruit by-products to enhance their chemical composition, sensory properties and nutritional value - have created new opportunities for beverage consumption and offer greater health benefits than the traditional version, where only <i>Camellia sinensis</i> is used. The promotion of these co-products and their respective beverages is an excellent opportunity for sustainability and their commercialisation.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"361-372"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531684/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575746","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 Ultrasound and Osmotic Dehydration as Pretreatments on the Infrared Drying of Banana Slices.","authors":"Fernanda Rezende Abrahão, Jefferson Luiz Gomes Corrêa, Arlley de Brito Magalhães Sousa, Paula Giarolla Silveira, Renata Nepomuceno da Cunha","doi":"10.17113/ftb.62.03.24.8409","DOIUrl":"10.17113/ftb.62.03.24.8409","url":null,"abstract":"<p><strong>Research background: </strong>There is a growing interest in foods with added nutritional value and extended shelf life. This study investigates the use of infrared technology in the drying of banana slices to improve their stability and quality by minimizing moisture content and water activity.</p><p><strong>Experimental approach: </strong>The drying experiments were carried out at a temperature of 70 °C, using the following pretreatments: ultrasound-assisted (UA) immersion in water for 20 and 30 min, osmotic dehydration (OD) and ultrasound-assisted osmotic dehydration (UAOD) for 20, 30 and 40 min. The osmotic process consisted of immersing the samples in the isomaltulose solution (40.0 g/100 g deionized water) for 60 min.</p><p><strong>Results and conclusions: </strong>All mathematical models used to describe the drying process showed a good fit with high R² values (>0.98) and low value of the relative mean error E (%), the sum of squared error and the root mean squared error. The Fick's diffusion coefficient (<i>D</i> _eff) was higher for the samples previously treated with ultrasound for 20 and 30 min. The ultrasonic treatment resulted in shorter drying times with a reduction in average time of up to 29 %. OD was not efficient in reducing drying time, resulting in samples with lower drying rates. The samples treated with ultrasound showed less isotropic shrinkage and better color parameters. The osmotic process resulted in samples with greater rehydration capacity.</p><p><strong>Novelty and scientific contribution: </strong>The impregnation of a carbohydrate with low glycemic index in banana slices was achieved by the osmotic pretreatment, resulting in a new food product with attractive nutritional properties. This advancement represents not only a significant step in the development of functional foods, but also a major innovation in terms of processing technologies. The OD was combined with infrared drying, a method known for its superior drying rates, high heat transfer coefficient and energy efficiency. The synergy of these promising techniques not only shortens the processing times but also ensures more uniform dehydration of food products, resulting in end products that not only maintain but also optimize their nutritional value. These advances offer innovative solutions to improve food quality and also minimize environmental impact through low-energy technologies such as ultrasound and infrared treatment.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"384-396"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531682/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575771","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":"Effects of Green Extraction Methods on Antioxidant and Antimicrobial Properties of Artichoke (<i>Cynara scolymus</i> L.) Leaves.","authors":"Can Turksever, Duygu Benzer Gurel, Aslı Sahiner, Ozlem Çağındı, Ozlem Kizilirmak Esmer","doi":"10.17113/ftb.62.03.24.8267","DOIUrl":"10.17113/ftb.62.03.24.8267","url":null,"abstract":"<p><strong>Research background: </strong>Artichoke leaves, an important waste product of the food industry, have an important antioxidant and antimicrobial capacity. Although there are several studies in the literature to determine their antioxidant and antimicrobial activity, a comparison of green extraction technologies including microwave, ultrasound probe and ultrasound bath methods in relation to the maceration technique has not been performed. Also, several parameters such as the extraction temperature, power, extraction mode and extraction time are important parameters for obtaining targeted compounds in the highest amount. For this reason, we aimed to compare various extraction methods including microwave-assisted extraction, ultrasound-assisted extraction with probe, ultrasound-assisted extraction in a water bath and maceration in terms of extraction parameters for obtaining bioactive compounds from artichoke leaves.</p><p><strong>Experimental approach: </strong>Microwave-assisted extraction at two different power values, ultrasound-assisted extraction with probe in continuous or pulsed mode with two different extraction times each, ultrasound-assisted extraction in a water bath at two different power values with two different extraction times each and maceration with two different times were used for the extraction. The extraction temperature is an important parameter affecting the thermal degradation of bioactive compounds. We used a constant extraction temperature of 50 °C. Total phenolic and total flavonoid content, antioxidant capacity, phenolic compound profile analysis by LC-QTOF-MS and antimicrobial activity by agar diffusion and broth microdilution methods were determined.</p><p><strong>Results and conclusions: </strong>The bioactive compounds were found to be significantly affected by the parameters used in each extraction method. The microwave-assisted extraction method was more efficient than the other extraction methods at both power values. This method also required the shortest extraction time. The ultrasound-assisted probe extraction method was the second most efficient method. The type of process, continuous or pulsed, did not affect the results, but shortening the extraction time led to lower results. A longer extraction time of the ultrasound-assisted extraction in a water bath method led to better results, similar to the ultrasound-assisted probe extraction, regardless of the used power. The extracts were highly effective against many opportunistic and pathogenic microorganisms.</p><p><strong>Novelty and scientific contribution: </strong>This study provides valuable insights into the extraction parameters of different extraction methods to obtain bioactive compounds from artichoke leaves, which could have potential applications in the food and pharmaceutical industries.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 3","pages":"279-291"},"PeriodicalIF":2.3,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531681/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142575809","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}