Food Technology and Biotechnology最新文献

{"title":"Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications.","authors":"Rasheeda Meembidi, Mohan Chitradurga Obaiah, Remya Sasikala, Bindu Jaganath","doi":"10.17113/ftb.63.04.25.8946","DOIUrl":"10.17113/ftb.63.04.25.8946","url":null,"abstract":"<p><p>The 3D printing technique offers immense opportunities to manufacture foods tailored to individual preferences, with added benefits to address malnutrition. Malnutrition is a major public health issue that impedes the development of nations worldwide. Fortification with functional ingredients is a promising approach to combat this problem. However, consumer acceptance of fortified foods remains low due to their bland taste and unfamiliar formats. This situation has created the demand for customized, fortified products made with novel technologies like 3D printing. This review compiles research findings from the last 15 years on 3D printing in food manufacturing. It provides a detailed review on various technological options available for 3D printing, with emphasis on recent research related to functional food. Previous studies have demonstrated that 3D food printing is a highly promising novel technology capable of providing personalized nutrition. 3D food printers primarily use extrusion technology to create nutrient-rich food products in various 3D designs, meeting both the aesthetic and functional preferences of consumers. This technology is expected to revolutionize the functional food industry in the near future, due to its various applications.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"531-549"},"PeriodicalIF":2.9,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12785105/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145951727","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":"Snacks Fortified with Protein Concentrate from Spotted Goatfish (<i>Pseudupeneus maculatus</i>) and Passion Fruit (<i>Passiflora edulis</i>) Shell Flour.","authors":"Ana Beatriz Benevides, Rodrigo Pinheiro Crasto Amaral, Eloá Dandara Carvalho da Silva, Maria Inês Sucupira Maciel, Neide Kazue Sakugawa Shinohara, Maria Beatriz de Abreu Gloria, Paulo Roberto Campagnoli de Oliveira Filho","doi":"10.17113/ftb.63.04.25.8776","DOIUrl":"10.17113/ftb.63.04.25.8776","url":null,"abstract":"<p><strong>Research background: </strong>Spotted goatfish (<i>Pseudupeneus maculatus</i>) is of significant economic importance on the coast of Pernambuco, Brazil, being relevant in domestic and export markets. The fish is exported in different forms, whole, gutted, and as fillets, generating protein-rich waste. This study aims to produce a protein concentrate from spotted goatfish and add value by developing a nutritious, high-protein snack. In addition, passion fruit peel flour was used to improve the fiber content of the product.</p><p><strong>Experimental approach: </strong>The snacks were formulated with sour cassava starch, corn meal, condiments, 0 or 5 % spotted goatfish protein concentrate, and 0 or 2 % passion fruit peel flour. The physicochemical, microbiological and sensory properties of the products were compared.</p><p><strong>Results and conclusions: </strong>The products met microbiological standards for quality and safety. The snacks with added spotted goatfish protein concentrate had higher protein content than the control. Additionally, the use of passion fruit peel flour improved the texture and acceptability of the snack.</p><p><strong>Novelty and scientific contribution: </strong>The scientific contribution of this study is the improvement of snacks using co-products from the fish and juice industries, resulting in a product with improved nutritional quality in terms of protein and fiber. In addition, the use of agricultural waste supports greater sustainability.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"449-458"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716820/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803635","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":"Quality Characteristics and Storage Stability of Guava Nectar Formulated with Natural Sweeteners.","authors":"Muskaan Gupta, Swati Kapoor, Manju Bala, Bal Vipin Chandra Mahajan","doi":"10.17113/ftb.63.04.25.8807","DOIUrl":"10.17113/ftb.63.04.25.8807","url":null,"abstract":"<p><strong>Research background: </strong>Recently, extensive use of refined sugars and artificial sweeteners has led to negative health implications. Therefore, this study explores natural or unrefined sweeteners such as honey, date syrup and jaggery as potential alternatives due to their nutritional and therapeutic properties.</p><p><strong>Experimental approach: </strong>The study aims to optimize the amounts of honey, jaggery and date syrup to substitute the addition of sucrose for sweetness in guava nectar prepared using two processing treatments: hot filling and cold filling. The bioactive and rheological properties, mineral composition (<i>in-vitro</i> bioavailable iron) and storage stability of the nectar were further evaluated. During storage, the formation of 5-hydroxymethylfurfural (HMF), effects on antioxidant activity and non-enzymatic browning were monitored to assess changes in overall quality.</p><p><strong>Results and conclusions: </strong>The amount of sucrose substitution in guava nectar was optimized at mass fractions of 50, 25 and 30 % for honey, jaggery and date syrup, respectively, based on organoleptic properties. The optimized formulations showed a significant improvement in total phenolic content and radical scavenging activity. The guava nectar showed pseudo-plastic behaviour with a weak gel structure due to the dispersion of pulp particles, which contributed to its viscoelastic nature at low strain (<10 %). The substitution of sucrose with natural sweetener resulted in increased mineral content; however, the bioavailability of iron considerably decreased. During storage, degradation of ascorbic acid and colour, acceleration of non-enzymatic browning and development of 5-hydroxymethyl furfural were notably high by the end of the sixth month, but the formulations remained microbiologically stable.</p><p><strong>Novelty and scientific contribution: </strong>New products can be formulated using natural sweeteners instead of sucrose, which may offer higher nutritional and therapeutic value. However, in this study, the product could be improved by further research to reduce negative effects on quality characteristics during storage.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"480-492"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716814/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803685","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 <i>Lachnum</i> YM156 Polyphenol on STAT3/COX-2 Signal Pathway and Gut Microbiota in Mice with N-Nitrosodiethylamine-Induced Hepatic Injury.","authors":"Tingting Chen, Dong Liu, Ming Ye","doi":"10.17113/ftb.63.04.25.8809","DOIUrl":"10.17113/ftb.63.04.25.8809","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Research background: &lt;/strong&gt;Global food security faces increasing threats from chemical contaminants, with N-nitrosodiethylamine (NDEA) emerging as a potent hepatotoxicant of significant concern. NDEA-induced hepatic injury causes a pathological triad: (&lt;i&gt;i&lt;/i&gt;) reactive oxygen species-mediated oxidative cascades, (&lt;i&gt;ii&lt;/i&gt;) nuclear factor κB-driven inflammatory amplification, and (&lt;i&gt;iii&lt;/i&gt;) gut microbiota-derived endotoxin translocation. Although natural polyphenols have established protective efficacy, fungus-derived variants remain pharmacologically enigmatic, particularly regarding their pathway-specific regulation and microbiota modulation. We comprehensively investigated the therapeutic capacity of &lt;i&gt;Lachnum&lt;/i&gt; polyphenols for hepatoprotection.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Experimental approach: &lt;/strong&gt;The hepatoprotective and microbiota-modulating efficacy of extracellular polyphenols from &lt;i&gt;Lachnum&lt;/i&gt; YM156 (LSP156) was evaluated in an NDEA-induced mouse model. Sixty male Institute of Cancer Research (ICR) mice were randomised into six experimental groups receiving 28-day oral LSP156 treatment. Body mass measurements, hepatosomatic indices, systemic oxidative stress biomarkers (superoxide dismutase [SOD] and malondialdehyde) and proinflammatory cytokines (interleukin [IL]-6 and tumour necrosis factor [TNF]-α) were assessed. Hepatic histopathology was analysed by haemotoxylin and eosin staining, whereas immunoblotting with chemiluminescence detection assessed the STAT3/COX-2 pathway activation. Gut microbiota composition was profiled through 16S rRNA sequencing.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and conclusions: &lt;/strong&gt;After 28-day oral administration (50-100 (mg/kg)/day), LSP156 significantly improved somatic growth parameters (body mass gain) and organ indices in NDEA-induced mice. LSP156 increased the activities of SOD and catalase, as well as glutathione levels, and greatly reduced the liver function markers alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase and total bilirubin. It also improved liver cell damage in tissue samples compared to model controls. LSP156 halted the activation of STAT3 and reduced TLR4 levels, which lowered cyclooxygenase protein levels and protected the liver from damage. LSP156 enhanced the digestion and absorption of carbohydrates and proteins, as well as the biosynthesis of terpenoids such as ubiquinone in mice, by rectifying intestinal flora imbalances, modifying the flora structure and demonstrating a strong correlation between &lt;i&gt;Bacteroidales&lt;/i&gt; and &lt;i&gt;Lactobacillales&lt;/i&gt; with the reduction of TNF-α and IL-6. The LSP156 demonstrated dose-dependent therapeutic efficacy in attenuating oxidative stress, hepatocyte impairment and systemic inflammation.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Novelty and scientific contribution: &lt;/strong&gt;Fungal polyphenol LSP156 maintains balanced gut bacteria by simultaneously managing inflammation and oxidation. These findings suggest a new approach to designing drugs that ","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 4","pages":"470-479"},"PeriodicalIF":2.5,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12716817/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145803722","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":"Sustainability and Influencing Factors in Bacterial Cellulose Production: A Review of the Impact of Microorganisms, Culture Media and Cultivation Methods.","authors":"Rebeca Priscila Flora Catarino, Vinicius Avanzi Barbosa Mascareli, Viviane Lopes Leite da Costa, Ana Clara Longhi Pavanello, Wilma Aparecida Spinosa","doi":"10.17113/ftb.63.03.25.8746","DOIUrl":"10.17113/ftb.63.03.25.8746","url":null,"abstract":"<p><p>This review provides a comprehensive analysis of bacterial cellulose production, with a focus on the key factors influencing the bioprocess, including microorganism selection, substrate optimization and cultivation techniques. It addresses the challenges associated with bacterial cellulose production and proposes strategies to optimize upstream processes, such as microorganism preservation, inoculum preparation and culture medium formulation, which are critical for improving production efficiency. Additionally, the review explores the effects of fermentation parameters such as time, temperature, and oxygen availability on the yield and quality of bacterial cellulose. It also highlights the growing interest in utilizing alternative substrates, particularly agro-industrial waste, to reduce production costs and improve sustainability. By evaluating these factors, this review provides valuable insights for the further development of bacterial cellulose production in both research and industrial applications.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 3","pages":"332-350"},"PeriodicalIF":2.9,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12413492/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145148561","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":"Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt.","authors":"Treechada Utaida, Anuchita Moongngarm, Pariyaporn Itsaranuwat","doi":"10.17113/ftb.63.03.25.8819","DOIUrl":"10.17113/ftb.63.03.25.8819","url":null,"abstract":"&lt;p&gt;&lt;strong&gt;Research background: &lt;/strong&gt;Functional foods that improve sleep quality are attracting increasing attention. Melatonin is a key component that regulates circadian rhythms in humans. Soy milk yoghurt contains melatonin and antioxidants and has beneficial health properties. Many authors have investigated soy milk yoghurt produced by probiotic bacteria. This is the first study to explore the effect of using yoghurt bacteria co-cultivated with probiotics to improve melatonin content and antioxidant activity. This study investigates the melatonin, serotonin and tryptophan contents, antioxidant activity, physical and sensory properties of soy milk yoghurt bacteria co-cultured with different probiotics.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Experimental approach: &lt;/strong&gt;Soy milk was fermented with four combinations of yoghurt bacteria and probiotics, namely &lt;i&gt;Lactobacillus bulgaricus&lt;/i&gt; and &lt;i&gt;Streptococcus thermophilus&lt;/i&gt; (control, SB-YC), &lt;i&gt;Bifidobacterium lactis&lt;/i&gt;, &lt;i&gt;Lactobacillus acidophilus&lt;/i&gt;, &lt;i&gt;L. bulgaricus&lt;/i&gt; and &lt;i&gt;S. thermophilus&lt;/i&gt; (SB-BY), &lt;i&gt;B. lactis&lt;/i&gt;, &lt;i&gt;L. acidophilus&lt;/i&gt; and &lt;i&gt;S. thermophilus&lt;/i&gt; (SB-BT) and &lt;i&gt;L. acidophilus&lt;/i&gt;, &lt;i&gt;L. bulgaricus&lt;/i&gt; and &lt;i&gt;S. thermophilus&lt;/i&gt; (SB-LA). Melatonin, serotonin and tryptophan content in yoghurt samples were determined using liquid chromatograph coupled with a mass spectrometer (LC-MS/MS). Apart from that, antioxidant activity and quality characteristics including syneresis, texture profile, colour and sensory properties were evaluated.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Results and conclusions: &lt;/strong&gt;The highest melatonin mass fractions were found in soy milk yoghurt fermented with SB-BY (21.20 ng/g) and SB-YC (23.51 ng/g), while the highest tryptophan mass fraction was found in SB-LA (397.18 ng/g). Fermentation with different bacterial culture combinations resulted in various antioxidant activities. The yoghurt fermented with SB-LA had the strongest antioxidant activity, as indicated by DPPH IC&lt;sub&gt;50&lt;/sub&gt; (10.69 mg/mL), ABTS IC&lt;sub&gt;50&lt;/sub&gt; (0.51 mg/mL), and FRAP expressed as FeSO&lt;sub&gt;4&lt;/sub&gt; (2577.86 μg/g) assays. The addition of a mixture of yoghurt bacteria and probiotics improved the colour values (&lt;i&gt;L&lt;/i&gt;*, &lt;i&gt;a&lt;/i&gt;* and &lt;i&gt;b&lt;/i&gt;*), syneresis and texture profiles of the soy milk yoghurt. Sensory evaluation showed that yoghurt fermented with &lt;i&gt;S. thermophilus, L. acidophilus&lt;/i&gt; and &lt;i&gt;B. lactis&lt;/i&gt; received a favourable overall liking score. The successful co-culture of probiotics (&lt;i&gt;B. lactis&lt;/i&gt; and &lt;i&gt;L. acidophilus&lt;/i&gt;) with yoghurt bacteria produced soy milk yoghurt enriched with melatonin, tryptophan and antioxidants while maintaining acceptable quality characteristics.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;Novelty and scientific contribution: &lt;/strong&gt;The co-cultivation of yoghurt bacteria and probiotics (&lt;i&gt;Bifidobacterium lactis, Lactobacillus acidophilus&lt;/i&gt;; SB-BY) or &lt;i&gt;L. acidophilus&lt;/i&gt; (SB-LA) improved melatonin production, antioxidant activity and the overall yoghurt quality and provided valuable i","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 3","pages":"399-409"},"PeriodicalIF":2.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12481041/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145206049","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":"Evaluating Pre-Immobilization and Post-Immobilization Bioimprinting Strategies for the Activation of Lipases: A Case Study of LipC12.","authors":"Leonardo Pellizzari Wielewski, Maria Lujan Ferreira, Robson Carlos Alnoch, David Alexander Mitchell, Nadia Krieger","doi":"10.17113/ftb.63.03.25.8940","DOIUrl":"10.17113/ftb.63.03.25.8940","url":null,"abstract":"<p><strong>Research background: </strong>Although there are many studies of the bioimprinting of lipases, there is no study comparing the strategies of bioimprinting prior to immobilization (pre-immobilization) and bioimprinting after immobilization (post-immobilization). Likewise, there is no study that compares bioimprinting of lipases immobilized from a pure lipase preparation and lipases immobilized from a crude extract. We therefore investigated these strategies, using the metagenomic lipase LipC12.</p><p><strong>Experimental approach: </strong>We immobilized LipC12 covalently on the commercial support Immobead 150P and treated it with various bioimprinting agents, either pre-immobilization or post-immobilization. We also compared immobilization from a pure LipC12 preparation and immobilization from a crude cell-free extract.</p><p><strong>Results and conclusions: </strong>The best improvements in triolein-hydrolyzing activity in <i>n</i>-hexane, compared to a non-bioimprinted control, were obtained with post-immobilization bioimprinting, using oleic acid dissolved in <i>t</i>-butanol: a 12-fold improvement for immobilization from a pure LipC12 preparation and an almost 14-fold improvement for immobilization from the crude cell-free extract. This bioimprinting agent also gave a 3.5-fold increase in activity for the synthesis of ethyl oleate in <i>n</i>-hexane, this result being obtained for pre-immobilization bioimprinting and immobilization from the cell-free extract.</p><p><strong>Novelty and scientific contribution: </strong>This study is the first to compare pre-immobilization and post-immobilization bioimprinting strategies, as well as bioimprinting of enzymes immobilized from both pure enzyme preparations and crude cell-free extracts. These results encourage further investigation into bioimprinting strategies.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 3","pages":"351-361"},"PeriodicalIF":2.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12433572/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145148515","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":"Impact of Fruit Zone Leaf Removal on Anthocyanin Stability in Wine During Bottle Ageing.","authors":"Marina Pavlović, Zoran Zorić, Šime Marcelić, Maja Repajić, Iva Šikuten, Darko Preiner","doi":"10.17113/ftb.63.03.25.8804","DOIUrl":"10.17113/ftb.63.03.25.8804","url":null,"abstract":"<p><strong>Research background: </strong>Anthocyanins, the most abundant pigments in red wine, play an important role in the visual aspect of wine sensory properties. However, due to their unstable nature, their ability to polymerise with tannins is important for colour stability. Their content varies with grapevine variety, growing conditions, viticultural and winemaking practices. Leaf removal, a common viticultural practice, enhances anthocyanin accumulation in red grapevines, and partial fruit zone leaf removal at different phenological stages can significantly influence the anthocyanin content of grapes and wine. This two-year study examined how two different times of fruit zone leaf removal at different phenological stages affect the initial anthocyanin content in wine and their stability during ageing in Merlot, Syrah and Cabernet Sauvignon wines grown in a Mediterranean climate.</p><p><strong>Experimental approach: </strong>Partial leaf removal was applied during flowering and during vérasion and compared with untreated control. The wines obtained from all treatments and varieties were bottled two months after the end of fermentation, and then stored and matured under the cellar conditions for one year. To determine the influence of different times of leaf removal on the concentration of anthocyanins and their stability in the wine, the wines were analysed immediately after bottling and again after 6 and 12 months of storage. For the determination of all phenolic compounds, high-performance liquid chromatography (HPLC) was used.</p><p><strong>Results and conclusions: </strong>Leaf removal treatments increased the concentration of anthocyanins in all three cultivars. The obtained results showed that malvidin-3-<i>O</i>-glucoside (Mal-3-Glc) was the most abundant individual anthocyanin, while the most unstable anthocyanin was petunidin-3-<i>O</i>-coumaroyl glucoside (Pet-3-Coum-Glc). Initial concentration of total anthocyanins in all wine samples was significantly affected by different conditions in the two years of study, but with a significant effect of the defoliation treatments. Anthocyanin concentration decreased during the ageing of the wine, and the degradation of anthocyanins ranged from 36 to 90 %. The stability of anthocyanins in wine was most influenced by ageing time, while year and treatment had no influence. The concentration of total phenolic acids increased during wine ageing, while the concentration of total flavonol glycosides (TFG) decreased in all wine samples except Merlot from 2016.</p><p><strong>Novelty and scientific contribution: </strong>The results of this study contribute to a better understanding of the stability of increased concentrations of anthocyanins in wines during ageing obtained by the practice of grapevine leaf removal in the vineyard.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 3","pages":"362-373"},"PeriodicalIF":2.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12464966/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145184841","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":"Voltammetric Detection of Chlorophenols in Brewing Water and Beer Using Different Carbonaceous Composite Electrodes.","authors":"Sali Muriqi, Libor Červenka, Milan Sýs","doi":"10.17113/ftb.63.03.25.8814","DOIUrl":"10.17113/ftb.63.03.25.8814","url":null,"abstract":"<p><strong>Research background: </strong>Nowadays, there is still no portable electroanalytical device suitable for the monitoring concentration of chlorophenols in technologically used water, especially in the brewing industry. This problem could be solved by developing an electroanalytical screening method based on chlorophenol anodic oxidation.</p><p><strong>Experimental approach: </strong>The electrochemical behaviour of the target chlorophenols was investigated to find the optimum working conditions for their selective electrochemical detection in beer.</p><p><strong>Results and conclusions: </strong>Electrochemical oxidation pathways were proposed for each investigated chlorophenol. The sum of all chlorophenols present in the brewing water, expressed as the concentration equivalent of 2,6-dichlorophenol, can be determined electrochemically, so that in future real-time monitoring of chlorophenols in the individual stages of the beer production process will be possible. Moreover, the cathodic reduction of their oxidation products proved to be a suitable electroanalytical tool for the selective detection of their presence in beer.</p><p><strong>Novelty and scientific contribution: </strong>The research shows that an electroanalytical approach could be useful in the control of beer biotechnology to prevent sensory changes caused by the chlorophenols formed.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 3","pages":"382-389"},"PeriodicalIF":2.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12475904/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145185117","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 Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage.","authors":"Aslihan Cevik Ozkir, Ahmet Sukru Demirci, Harun Uran, Recep Gunes, Berkay Kopuk, Bayram Cetin","doi":"10.17113/ftb.63.03.25.8774","DOIUrl":"10.17113/ftb.63.03.25.8774","url":null,"abstract":"<p><strong>Research background: </strong>Recently, natural ingredients have come to the fore instead of synthetic additives in meat and meat products. In this context, the use of propolis extracts, a natural bee product, prepared with different solvents is quite widespread. From this perspective, this study investigates the contribution of ethanolic extract of propolis on the shelf life of beef meatballs and the extent to which it maintains the quality characteristics of the samples during storage at 4 °C.</p><p><strong>Experimental approach: </strong>In this study, an ethanolic extract of 0.1, 0.3, 0.5 and 1 % of propolis was added to meatball samples. After preparation, the samples were packaged and stored at 4 °C. During storage, the meatball samples were subjected to physicochemical, microbiological and sensory analysis.</p><p><strong>Results and conclusions: </strong>The addition of propolis did not affect significantly the water activity values. However, significantly lower pH values were observed during prolonged storage, especially in the samples containing higher amounts of propolis. The addition of propolis also effectively delayed oxidation and there was an amount-dependent decrease in TBARS values. The use of propolis in the preparation of meatballs did not have a significant effect on the initial CIELab parameters of the samples, but changes in <i>a</i>* and <i>b</i>* values ​​were observed at the end of storage compared to the control sample. A significant increase in the total phenolic content as well as the DPPH˙ and ABTS⁺ radical scavenging activities of the meatballs was observed depending on the propolis amount. Considering the results of microbiological analysis, it was found that propolis could increase the microbiological quality of the meatballs, but the addition of more than 0.5 % propolis affected the overall acceptability of the samples.</p><p><strong>Novelty and scientific contribution: </strong>As a result, the addition of certain amounts of propolis was found to be a potential alternative to synthetic counterparts that could be used to preserve refrigerated meatballs to delay oxidation and microbial spoilage without affecting the sensory properties of the samples.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"63 3","pages":"410-420"},"PeriodicalIF":2.5,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12482995/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145206110","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}