Food Science and Technology最新文献_第10页

Study of the microstructure-property-processing relationship in five potato (Solanum tuberosum) varieties during the frying process based on an automatic classification system using convolutional neural networks 基于卷积神经网络自动分类系统的五个马铃薯（Solanum tuberosum）品种在油炸过程中的微观结构-属性-加工关系研究

Food Science and Technology Pub Date : 2023-12-21 DOI: 10.5327/fst.00155

Jimy OBLITAS-CRUZ, Wilson CASTRO-SILUPU, Eduardo Torres-Carranza, Albert Ibarz-Ribas

{"title":"Study of the microstructure-property-processing relationship in five potato (Solanum tuberosum) varieties during the frying process based on an automatic classification system using convolutional neural networks","authors":"Jimy OBLITAS-CRUZ, Wilson CASTRO-SILUPU, Eduardo Torres-Carranza, Albert Ibarz-Ribas","doi":"10.5327/fst.00155","DOIUrl":"https://doi.org/10.5327/fst.00155","url":null,"abstract":"Our objective was to identify and analyze the microstructural features of five different Peruvian potato varieties in fresh material and a frying process, using a 32-factorial arrangement of temperature and time. Two types of characteristics were measured. The first ones were of microstructural type (i.e., area, perimeter, length of major axis, length of minor axis, roundness, elongation, and compactness) and the second ones were of physicochemical type (i.e., L*, a*, b*, ∆E, acrylamide concentration, fat percentage, moisture percentage, and texture). For this purpose, potato microstructural characterization software was implemented, developing algorithms for image processing and analysis, as well as the classification of structural characteristics. Potato variety was found to exert a significant effect on the microstructural parameters of area, perimeter, major axis length, minor axis length, roundness, and compactness, followed by time, with a significant effect on the microstructural parameters of area, perimeter, major axis length, minor axis length, and compactness. Temperature exerts a significant effect only on roundness and elongation parameters. To observe the relationship between the microstructural and physicochemical parameters, a Pearson correlation was used where it was observed that the correlations between the physicochemical and microstructural variables evaluated were medium to strong.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"2 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State 在圣保罗州非法销售的未经卫生检验的蜂蜜中欺诈行为频发

Food Science and Technology Pub Date : 2023-12-21 DOI: 10.5327/fst.0026723

Ana Paula Florentino, Caroline da Veiga Lima, Giovana Galvão Morandini, Guilherme Cardoso da Silva, Laura Meiken Morelli, Lorena Battistin, Maria Eduarda Borges Pivato, Max Sândalo Ferreira da Silva, Mayara Ferreira VIEIRA, Mayara de Sousa Canute, Miguel Sionti de Medeiros Paulino, Pedro Caldeira de Araujo, Beatriz Rosa Cravo, Victória Ribeiro Silvestre, Lucas Gabriel de Souza Neckel, O. A. Martins, Aryele Nunes da Cruz Encide Sampaio, F. S. Possebon, Juliano Gonçalves Pereira

{"title":"High frequency of fraud in honey without sanitary inspection illegally sold in São Paulo State","authors":"Ana Paula Florentino, Caroline da Veiga Lima, Giovana Galvão Morandini, Guilherme Cardoso da Silva, Laura Meiken Morelli, Lorena Battistin, Maria Eduarda Borges Pivato, Max Sândalo Ferreira da Silva, Mayara Ferreira VIEIRA, Mayara de Sousa Canute, Miguel Sionti de Medeiros Paulino, Pedro Caldeira de Araujo, Beatriz Rosa Cravo, Victória Ribeiro Silvestre, Lucas Gabriel de Souza Neckel, O. A. Martins, Aryele Nunes da Cruz Encide Sampaio, F. S. Possebon, Juliano Gonçalves Pereira","doi":"10.5327/fst.0026723","DOIUrl":"https://doi.org/10.5327/fst.0026723","url":null,"abstract":"The aim of this study was to analyze honey from São Paulo State according to its physical and chemical properties. Determination of free acidity, moisture, hydroxymethylfurfural, Lund test, diastase test, and Fiehe reaction were performed in 73 samples (32 illegal honey, without sanitary inspection, and 41 legal honey, with sanitary inspection). An ANOVA test was applied to evaluate differences in the samples. Three samples had humidity greater than 20%, and one sample had a positive profile in the qualitative analysis of HMF (Fiehe) and quantitative analysis above 60 mg/kg. A total of 21 (65%) illegal honeys had at least one parameter outside the legislation. The irregularities presented were in the acidity, followed by the increase of HMF, negative Lund, high acidity, and high moisture. Significant differences were observed when comparing illegal and legal honey for acidity and hydroxymethylfurfural analysis (p < 0.05). The Fiehe test was positive in 2.44% of legal honeys and 64.52% of illegal honeys. No legal honey was negative for the Lund test, and 22.58% of illegal honeys had a negative profile. The results showed that illegal honey is not suitable for consumption, being outside the standard of identity and quality determined by the Codex Alimentarius Commission and the legislation.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"66 19","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138950670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutrients and bioactive compounds in wild fruits from the Brazilian Amazon rainforest 巴西亚马逊雨林野生水果中的营养成分和生物活性化合物

Food Science and Technology Pub Date : 2023-12-21 DOI: 10.5327/fst.17823

Galdino Xavier de PAULA FILHO, Clarice Souza, C. D. Lucia, Helena SANT’ANA, Ricardo Henrique SANTOS

{"title":"Nutrients and bioactive compounds in wild fruits from the Brazilian Amazon rainforest","authors":"Galdino Xavier de PAULA FILHO, Clarice Souza, C. D. Lucia, Helena SANT’ANA, Ricardo Henrique SANTOS","doi":"10.5327/fst.17823","DOIUrl":"https://doi.org/10.5327/fst.17823","url":null,"abstract":"The Amazon Rainforest presents a great diversity of wild fruits that constitute an important part of the diet of many families. The present study investigated the nutritional composition of pequiá (Caryocar villosum (Aubl.)), camapu (Physalis angulata L.), tucumã (Astrocaryum vulgare Mart.), uxi (Endopleura uchi (Huber.)), and bacaba (Oenocarpus bacaba Mart.). Gravimetric methods were used to determine moisture and ash after drying in an oven and a muffle furnace, respectively. Total phenolics by Folin-Ciocalteu method, carotenoids by HPLC-DAD, and minerals by atomic absorption spectrophotometry were used. C. villosum obtained the highest concentration of carbohydrates and K; P. angulata showed the highest concentration of Mg; A. vulgare obtained the highest concentration of dietary fiber and carotenoids; E. uchi had the highest concentration of Ca and the highest total energy value; and O. bacaba showed the highest concentration of proteins, P, and total phenolics. It was observed that the species A. vulgare presented the highest concentrations of the main nutrients analyzed; carbohydrates manifested in greater quantity in the species C. villosum, while phenolics were in the species A. vulgare and O. bacaba. The nutritional values found in these fruits are superior to those of other species consumed in Brazil, especially those arising from genetically improved crops.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"21 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138952751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cagaita (Eugenia dysenterica) jams with paste and dough textures: physical, chemical, and antioxidant evaluation 具有糊状和面团质地的茄子果酱：物理、化学和抗氧化剂评估

Food Science and Technology Pub Date : 2023-12-20 DOI: 10.5327/fst.0000038

Monik Maryelle Moreira da Silva, V. M. Alves, Katiúcia Alves Amorim, E. P. Silva, C. Damiani

引用次数: 0

Labeling of pickled vegetable products produced by agroindustries: compliance analysis based on the Brazilian legislation 农业企业生产的腌制蔬菜产品的标签：基于巴西立法的合规性分析

Food Science and Technology Pub Date : 2023-12-19 DOI: 10.5327/fst.00053

P. E. Lozer, D. K. Rosario, Jackline Freitas Brilhante de SÃO JOSÉ

{"title":"Labeling of pickled vegetable products produced by agroindustries: compliance analysis based on the Brazilian legislation","authors":"P. E. Lozer, D. K. Rosario, Jackline Freitas Brilhante de SÃO JOSÉ","doi":"10.5327/fst.00053","DOIUrl":"https://doi.org/10.5327/fst.00053","url":null,"abstract":"Labeling is an important tool used to provide consumers with information about food products in compliance with health regulations. The aim of this study was to investigate the compliance of labels associated with pickled vegetable products produced by rural family agroindustries in the Serrana Region, Espírito Santo State, Brazil, with the Brazilian sanitary surveillance legislation. Secondary data from the State Food Monitoring Program developed by Espírito Santo State’s sanitary surveillance agency were herein used. Collected data were systematized into a legislation-based checklist comprising 108 items that were divided into 8 blocks, namely, General principles, Language, Mandatory information, Mandatory information presentation and distribution, Voluntary labeling, Gluten, Allergens, and Nutritional labeling of packaged foods. The results were analyzed through descriptive statistics, multivariate data analysis based on the Ward method, and non-hierarchical data analysis based on the K-means method. The minimum and maximum adequacy rates reached 23.1% and 94.3%, respectively, and the mean adequacy rate was 57.1%. The highest non-compliance mean values were linked to nutritional labeling (66.4%), gluten-incidence indication (55.2%), voluntary labeling (56.0%), and mandatory information presentation and distribution (42.8%). All product labels were classified as non-compliant; therefore, the health legislation was not met.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":" 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138961519","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Taro [Colocasia esculenta (L.) Schott]: a critical review of its nutritional value and potential for food application 芋头[Colocasia esculenta (L.) Schott]：关于其营养价值和食品应用潜力的重要综述

Food Science and Technology Pub Date : 2023-12-19 DOI: 10.5327/fst.00118

Natali Alcântara Brandão, Bruna Lago Tagliapietra, M. T. P. S. Clerici

引用次数: 0

Modification and sensory evaluation of Turkish delight (lokum); supplemented with different levels of dried date powders 土耳其甜点（lokum）的改良和感官评估；添加不同含量的干枣粉

Food Science and Technology Pub Date : 2023-12-19 DOI: 10.5327/fst.00107

A. Alrasheedi, Asmahan Azhari Ali, Maha A Hijazi

{"title":"Modification and sensory evaluation of Turkish delight (lokum); supplemented with different levels of dried date powders","authors":"A. Alrasheedi, Asmahan Azhari Ali, Maha A Hijazi","doi":"10.5327/fst.00107","DOIUrl":"https://doi.org/10.5327/fst.00107","url":null,"abstract":"Thise current study aimed to investigate the impacts and sensory properties of replacing gelatin in Turkish delight with starch and dried date powder (DDP) for the development of new products. Nine different concentrations of fluid mucilage were used: Sample 1 (90% gelatin + 10% starch); Sample 2 (90% gelatin + 5% starch + 5% DDP); Sample 3 (85% gelatin + 10% starch + 5% DDP); Sample 4 (80% gelatin + 20% starch); Sample 5 (80% gelatin + 10% starch + 10% DDP); Sample 6 (75% gelatin + 20% starch + 5% DDP; 70% gelatin + 30% starch); Sample 7 (70% gelatin + 15% starch + 15% DDP); and Sample 8 (65% gelatin + 30% starch + 5% DDP) in addition to a control sample (Sample 9, 100% gelatin). Consistency, texture, and tenderness of all samples (gel and water activities; aw) were evaluated in terms of taste, aftertaste, and overall acceptability. The sensory panelists’ scores of collected data showed significant differences between all measured parameters for all compared to with the control sample, but the best products were with samples with added (DDP) at low levels. In conclusion, replacing gelatin with starch and (DDP) should be at low levels.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"192 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138962824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Foodborne disease in Brazil from 2015 to 2021: an exploratory study 2015 至 2021 年巴西的食源性疾病：一项探索性研究

Food Science and Technology Pub Date : 2023-12-19 DOI: 10.5327/fst.00141

Valtemir Paula de OLIVEIRA JUNIOR, Narlla Nayane de Jesus Mattos, Lorrayne Ferreira Amaro, M. Egea

{"title":"Foodborne disease in Brazil from 2015 to 2021: an exploratory study","authors":"Valtemir Paula de OLIVEIRA JUNIOR, Narlla Nayane de Jesus Mattos, Lorrayne Ferreira Amaro, M. Egea","doi":"10.5327/fst.00141","DOIUrl":"https://doi.org/10.5327/fst.00141","url":null,"abstract":"For food to be considered healthy, among other aspects, it must be free of contamination that could lead to the development of foodborne diseases (FBDs). The hygienic and sanitary aspects of food consumed by the population as well as its incorrect handling procedures can cause FBDs. Many contaminated foods seem to have normal sensory characteristics, without changes in texture, flavor, and odor, so often those who consume it do not have the perception and understanding that food that appears to be perfect visibly brings risk internally when consumed, which can cause an FBD. Given these considerations, this study aimed to characterize, report, and quantify the occurrence of outbreaks of FBD affected in the North, Northeast, Midwest, Southeast, and South regions of Brazil between 2015 and 2021 using as a source of data those notified via the Data Sheet Research in the Notifiable Diseases Information System (SINAN). A total of 60,907 cases of food poisoning were recorded across the country due to FBD outbreaks, resulting in 71 fatalities. While the highest number of cases of foodborne outbreaks occurred in the southeast, the highest number of fatalities from FBD occurred in the north of the country. The highest percentage of FBD outbreaks occurred in homes (probably due to the period of the COVID-19 pandemic), although the causative food and the responsible microorganism remained unknown. In this way, it is possible to perceive that in addition to the underreporting that may exist and has already been reported by other articles on the subject, the numbers reported in the Brazilian health system may also demonstrate a lack of investigation into the cause of FBD.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"103 37","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138959528","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of polyphenols in millet and processing effects on antioxidant activity 分析小米中的多酚以及加工过程对抗氧化活性的影响

Food Science and Technology Pub Date : 2023-12-11 DOI: 10.5327/fst.129722

Liangyu Li, Yang Ling, Tianfeng He, Chaoyang Li, Rong-an Cao

引用次数: 0

Validation of the analysis method for marker compound ellagic acid of ethanol extracts of Sanguisorba officinalis L. using HPLC-DAD 利用 HPLC-DAD 验证山银花乙醇提取物中标记化合物鞣花酸的分析方法

Food Science and Technology Pub Date : 2023-12-05 DOI: 10.5327/fst.00020

Soon-Ho Yim, Seok-Jun Kang, H. Seon, Na-Young Byun

{"title":"Validation of the analysis method for marker compound ellagic acid of ethanol extracts of Sanguisorba officinalis L. using HPLC-DAD","authors":"Soon-Ho Yim, Seok-Jun Kang, H. Seon, Na-Young Byun","doi":"10.5327/fst.00020","DOIUrl":"https://doi.org/10.5327/fst.00020","url":null,"abstract":"The validation of ellagic acid as a marker compound was attempted as an analysis method for the standardization of the extract from Sanguisorba officinalis L. for the development of healthy functional foods. The ellagic acid analysis using high-performance liquid chromatography with diode-array detection (HPLC-DAD) and retention time with standard compounds satisfied the stay time and specificity. Ellagic acid has confirmed limit of detection (LOD), limit of quantitation (LOQ), accuracy, precision, recovery rate, stability, and content analysis by HPLC for an 80% ethanol extract of Sanguisorba officinalis L. The correlation (R2) at the concentration of ellagic acid of 9.5–95.0 µg/mL was above 0.999, showing high linearity. The LOD and LOQ were expressed as 1.5430 and 4.6757 μg/mL, respectively. The recovery rate was 99 to 110%. The precision of RSD intraday was 0.23–0.65% and interday was 0.18–2.13%. In addition, the average recovery rate of ellagic acid before and after 24 h was 98.79%, confirming a change in the content of 0.17%, and the content of ellagic acid was 22.48 µg/mL in 80% ethanol extract of Sanguisorba officinalis L.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"108 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138599748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0