Food Science and Technology最新文献_第3页

Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation 通过封装技术稳定寒天草（Eryngium foetidum）中的天然抗氧化剂

Food Science and Technology Pub Date : 2024-07-23 DOI: 10.5327/fst.00254

Lizbeth Allauca, Elena Villacrés, María Quelal, Javier Álvarez, María Morales

{"title":"Stabilization of natural antioxidants from Chillangua (Eryngium foetidum) by encapsulation","authors":"Lizbeth Allauca, Elena Villacrés, María Quelal, Javier Álvarez, María Morales","doi":"10.5327/fst.00254","DOIUrl":"https://doi.org/10.5327/fst.00254","url":null,"abstract":"The Chillangua (Eryngium foetidum) is 4a species of significant scientific interest due to its history and traditional uses throughout the world. Therefore, the focus of this research was on stabilizing the functional and antioxidant components of Chillangua through encapsulation with maltodextrin and Arabic gum. A central composite experimental design was used to evaluate the variables: type of encapsulant (maltodextrin and Arabic gum), encapsulant concentration (3% and 10%), and atomization temperature (130 and 160°C). The results showed that the fresh plant contained 1.34% fat, 17.47% protein, 22.90% fiber, 14.24% ash, and a pH of 6.88. Additionally, concentrations of 3,883.77 μg/g of chlorophyll a, 1,761.72 μg/g of chlorophyll b, 889.19 μg/g of carotenoids, 61.21 mg/g of total polyphenols, 0.02 mg/g of flavonoids, 1.29 mg/g of ascorbic acid, 40 µmol Trolox Eq/g, and 91.60 µmol Trolox/g of antioxidant activity by 2´2´-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-difenil-1-picrilhidrazilo (DPPH), respectively, were identified. When encapsulating Chillangua, it is identified that a reduction occurs in its functional components, as well as its antioxidant activity. The maximum process optimization was achieved at 160°C with 3% maltodextrin and 3% Arabic gum. The irregular morphology of the particles contained C, O, K, Zn, Cl, Al, Ca, and Na.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"130 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141811655","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

Quality of native goat's milk from a multivariate perspective 从多元角度看本地山羊奶的质量

Food Science and Technology Pub Date : 2024-07-23 DOI: 10.5327/fst.00305

N. Ribeiro, D.A. Furtado, John Edson Chiodi, Nágela Maria Henrique Mascarenhas, Ricardo de Sousa Silva, Raimundo Calixto Martins Rodrigues, Brendo Júnior Pereira Farias, Rafaela de Sousa Nobre, Tacila Rodrigues Arruda, C.F.V. Figueiredo, José Matias PORTO FILHO, Felipe Furtado

{"title":"Quality of native goat's milk from a multivariate perspective","authors":"N. Ribeiro, D.A. Furtado, John Edson Chiodi, Nágela Maria Henrique Mascarenhas, Ricardo de Sousa Silva, Raimundo Calixto Martins Rodrigues, Brendo Júnior Pereira Farias, Rafaela de Sousa Nobre, Tacila Rodrigues Arruda, C.F.V. Figueiredo, José Matias PORTO FILHO, Felipe Furtado","doi":"10.5327/fst.00305","DOIUrl":"https://doi.org/10.5327/fst.00305","url":null,"abstract":"The aim of this study was to assess the relationship between physical components and the fatty acid (FA) profile of goat's milk, compare the physical and chemical variables of the milk using canonical correlation, and verify the contribution of the physical variables in predicting the FAs in the milk, contributing to the selection of the FA profile by the correlated response based on the physical profile of the milk. A total of 24 native goats, weighing 42 ± 4 kg and 30 ± 3 days into lactation, were used. The data were subjected to canonical analysis to identify the variables that best discriminate. The main objective of this procedure is to find the best set of variables to compose the discriminant function. Four components were needed to explain 70.68% of the total variation in the physical variables and FA profile in the milk of native goats. The percentage of variance accumulated in the first two factors is 41%. The most important variables in the first factor were the short-chain FAs, namely, caproic (6C), caprylic (8C), capric (10C), and lauric (C12), which are responsible for giving the milk its characteristic and even unpleasant odor, depending on their concentration. New studies with a larger sample of data should be carried out to better understand the relationships between physical and chemical variables in the milk of native goats as well as other breeds of goats for comparison. In addition, the weak simple correlations between the variables studied contributed to the results obtained.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"62 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141810641","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

Cryoprotective effect of low molecular-mass nitrogen compounds on the myofibrillar protein of the jumbo squid (Dosidicus gigas) muscle 低分子质量氮化合物对巨型鱿鱼（Dosidicus gigas）肌肉肌纤维蛋白的低温保护作用

Food Science and Technology Pub Date : 2024-07-22 DOI: 10.5327/fst.00313

J. C. Ramírez-Suárez, Andrés Álvarez-Armenta, M. Mazorra-Manzano, Susana María SCHEUREN ACEVEDO, R. Pacheco-Aguilar, G. García-Sánchez, María Gisela Carvallo, H. E. RAMÍREZ-GUERRA

{"title":"Cryoprotective effect of low molecular-mass nitrogen compounds on the myofibrillar protein of the jumbo squid (Dosidicus gigas) muscle","authors":"J. C. Ramírez-Suárez, Andrés Álvarez-Armenta, M. Mazorra-Manzano, Susana María SCHEUREN ACEVEDO, R. Pacheco-Aguilar, G. García-Sánchez, María Gisela Carvallo, H. E. RAMÍREZ-GUERRA","doi":"10.5327/fst.00313","DOIUrl":"https://doi.org/10.5327/fst.00313","url":null,"abstract":"The study aimed to evaluate the low molecular-mass nitrogen compounds (LMMNC) arginine (Arg), taurine (Tau), and trimethylamine oxide (TMAO) (individually or their mixtures) cryostabilizing effect over jumbo squid (Dosidicus gigas) myofibrillar protein (JSMP) frozen at -20°C for 0, 30, and 90 days. Washed muscle (three times, 1:3, muscle:water) was lyophilized (sample). Washing water was ultrafiltrated (<1 kDa cut-off) and permeate lyophilized (<1 kDa fraction). LMMNC, Control+ (with <1 kDa fraction)] added at muscle concentration and control (washed-muscle only) were stored at -20 °C. Cryoprotective effect on JSMP was evaluated by differential scanning calorimetry, surface hydrophobicity (SoANS), solubility, and total-sulfhydryl (TS) content. Myosin thermal stability increased (P ≤ 0.05) in Control+ (43.6 ± 0.1), TMAO (44.3 ± 0.3), and Arg + TMAO (44.2 ± 0.9) compared to Con (42.6 ± 0.3) before freezing (day 0). At 90 days of storage, all TMAO-involved treatments and Control+ remained higher (p ≤ 0.05) than Control. Solubility increased (p ≤ 0.05) in Tau (11.2±0.0-12.8±0.1) and Arg+Tau (10.6±0.1-12.7±0.0) comparing day 0 vs. 90, respectively. LMMNC reduced SoANS (p ≤ 0.05, Arg+Tau+TMAO) throughout storage. LMMNC reduced (p > 0.05) TS in most treatments. LMMNC, especially Taurine and TMAO, protects JSMP from freezing denaturation, stabilizing its structure.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"19 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141814420","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

Meat quality of Santa Inês sheep fed forage palm (Opuntia ficus-indica, Mill) and water restriction 圣伊内斯绵羊饲喂饲用棕榈（Opuntia ficus-indica, Mill）和限水饲料的羊肉质量

Food Science and Technology Pub Date : 2024-07-22 DOI: 10.5327/fst.00311

José Matias PORTO FILHO, R. Costa, A.N. Medeiros, J. T. ARAÚJO FILHO, G. Cruz, Nágela Maria Henrique Mascarenhas, Francisco de Assys Romero Mota Sousa, Thyago Araújo Gurjão, Larissa Silva Nelo Oliveira, N. Ribeiro

{"title":"Meat quality of Santa Inês sheep fed forage palm (Opuntia ficus-indica, Mill) and water restriction","authors":"José Matias PORTO FILHO, R. Costa, A.N. Medeiros, J. T. ARAÚJO FILHO, G. Cruz, Nágela Maria Henrique Mascarenhas, Francisco de Assys Romero Mota Sousa, Thyago Araújo Gurjão, Larissa Silva Nelo Oliveira, N. Ribeiro","doi":"10.5327/fst.00311","DOIUrl":"https://doi.org/10.5327/fst.00311","url":null,"abstract":"The aim of this study was to evaluate the physicochemical composition, fatty acids, and sensory properties of meat from Santa Inês sheep fed forage palm in the diet and with water restriction. They used 42 non-castrated male Santa Inês lambs, with about 180 days of age and an average weight of 21.6 ± 2.2 kg, distributed in a completely randomized design with seven treatments and six repetitions, and the data were submitted to regression analysis, factorial (level × water), and contrast between the control treatment and others. The treatments consisted of the inclusion of spineless cactus (0, 30, 50, and 70%). In treatments containing cactus pear (36 animals), half of the animals were placed under voluntary water consumption restriction. According to the physicochemical characteristics analyzed, lipids suffered an increasing linear effect (p<0.05) as they included spineless cactus in the diet of sheep. The control diet had the lowest percentage of lipids (2.44%). The inclusion of 50% cactus pear promoted a higher content of lipids (3.41), and restricting water intake resulted in higher lipid content (3.09). The inclusion of cactus pear and water restriction did not affect the profile of fatty acids in meat. In the studied sensory attributes (hardness, juiciness, flavor, color, aroma, and overall acceptability), only meat color suffered an increasing linear effect (p < 0.05). With the inclusion of spineless cactus in the diet, the meat from the lambs received good grades from the panelists, showing good acceptability. This demonstrates that the cactus pear provides sufficient water and nutrients for animals, resulting in the deposition of intramuscular fat, thus becoming a good-quality meat.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"39 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141815027","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

The effects of sweet potato (Ipomoea batatas L.) extract and stevia extract on the physicochemical characteristics of effervescent granules 甘薯（Ipomoea batatas L.）提取物和甜叶菊提取物对泡腾颗粒理化特性的影响

Food Science and Technology Pub Date : 2024-07-21 DOI: 10.5327/fst.00283

Ridwan Rachmat, Hari Hariadi, A. Sarifudin, Dian Histifarina, T. A. Soetiarso, Wayan Trisnawati, Ilman Wibawa, Rini Rosliani, Diana Atma Budiman, Ahmad Asari, Widiawati Widiawati, S. Amien, A. Karuniawan, Tariq Aziz, T. H. Albekairi, Y. Ikrawan, Adhi Susilo

{"title":"The effects of sweet potato (Ipomoea batatas L.) extract and stevia extract on the physicochemical characteristics of effervescent granules","authors":"Ridwan Rachmat, Hari Hariadi, A. Sarifudin, Dian Histifarina, T. A. Soetiarso, Wayan Trisnawati, Ilman Wibawa, Rini Rosliani, Diana Atma Budiman, Ahmad Asari, Widiawati Widiawati, S. Amien, A. Karuniawan, Tariq Aziz, T. H. Albekairi, Y. Ikrawan, Adhi Susilo","doi":"10.5327/fst.00283","DOIUrl":"https://doi.org/10.5327/fst.00283","url":null,"abstract":"This study aims to determine the effects of the ratio of sweet potato extract and stevia on the physicochemical characteristics of effervescent granules. This study uses the Factorial Randomized Group Design with three repetitions. The treatment design carried out in this study consists of one factor, namely, the comparison of sweet potato extract consisting of six levels, namely, (37.5:7.5), (35:9), (32.5:11.5), (30:14), (27.5:16.5), and (25:19). Responses in this study include chemical responses, namely, water content, pH value test, total sugar content, and anthocyanin content. Physical responses include dissolving time, hygroscopicity, color intensity, and scanning electron microscope. The comparison of sweet potato extract with stevia results showed an effect on effervescent granule characteristics, namely, total sugar content, dissolving time test, hygroscopicity level, and color intensity. This includes a moisture content of 2.56%, pH value of 3.45, total sugar content of 1.61%, and anthocyanin content of 21.19 mg/g. The best physical response results are dissolving time of 39.96 s, hygroscopicity level of 0.33%, and color intensity L* 49.46, color a* 16.55, and color b* -4.21.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"50 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141818210","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

Trends in kombucha research: a bibliometric and technological prospection analysis 昆布茶研究趋势：文献计量和技术展望分析

Food Science and Technology Pub Date : 2024-06-13 DOI: 10.5327/fst.00261

Raniele Oliveira Alves, R. L. C. Oliveira, Débora Ciriaco Pereira dos Anjos, C. S. Porto, T. S. Porto

{"title":"Trends in kombucha research: a bibliometric and technological prospection analysis","authors":"Raniele Oliveira Alves, R. L. C. Oliveira, Débora Ciriaco Pereira dos Anjos, C. S. Porto, T. S. Porto","doi":"10.5327/fst.00261","DOIUrl":"https://doi.org/10.5327/fst.00261","url":null,"abstract":"Kombucha is a fermented beverage that is gaining more and more attention due to its biological activities and health benefits. This study presents a bibliometric analysis and technological prospection of the kombucha beverage from 1996 to 2022, with indexed data performed in the Web of Science and the Lens databases for the bibliometric analysis, and VOSviewer was used to analyze the data and provide the bibliometric networks. To date, the United States, China, India, Brazil, and Serbia have contributed to most of the results on kombucha. Jayabalan and Malbasa, affiliated with the University of Bharathiar (India) and University of Novi Sad (Serbia), provide the most productive research. Research on kombucha is focused on the biological activities, health benefits, fermentative process, composition, and microbiology. The United States and China have the most number of patents, with the main depositors being private companies such as reGenics, Shi Weiyao, and EPC Natural Products Co Ltd. This analysis makes it possible to understand the trends and gaps in kombucha research, providing researchers with future perspectives aimed at deepening the knowledge about kombucha.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"44 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347457","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

Sensory characteristics and volatile compounds of beef in feedlots with cottonseed 棉籽饲养场牛肉的感官特征和挥发性化合物

Food Science and Technology Pub Date : 2024-06-13 DOI: 10.5327/fst.00265

C. E. Couto, F. Bruhn, Leandro Santos, L. M. Z. Lima, Peter Bitencourt Faria

引用次数: 0

Rice (Oryza sativa L.) and its products for human consumption: general characteristics, nutritional properties, and types of processing 供人类食用的大米（Oryza sativa L.）及其产品：一般特征、营养特性和加工类型

Food Science and Technology Pub Date : 2024-06-13 DOI: 10.5327/fst.00292

Bruna Lago Tagliapietra, C. F. Soares, M. T. P. Clerici

引用次数: 0

Effects of biopesticides on the management of Myzus persicae Sulzer and Phenacoccus manihoti 生物农药对管理苏尔寿(Sulzer)柿褐蚜(Myzus persicae Sulzer)和马尼霍提(Phenacoccus manihoti)的影响

Food Science and Technology Pub Date : 2024-06-13 DOI: 10.5327/fst.00269

Therola Califa Estwick, Analesa Olinda Skeete, David Bartholomew Fredericks

{"title":"Effects of biopesticides on the management of Myzus persicae Sulzer and Phenacoccus manihoti","authors":"Therola Califa Estwick, Analesa Olinda Skeete, David Bartholomew Fredericks","doi":"10.5327/fst.00269","DOIUrl":"https://doi.org/10.5327/fst.00269","url":null,"abstract":"Aphids (Myzus persicae Sulzer) and mealybugs (Phenacoccus manihoti) are two economically important pests affecting agricultural crops in Guyana. The principal mode of control is the application of synthetic insecticides, which can be prejudicial on the environment and human health. Alternatively, these pests can be controlled using plant extracts with insecticidal and repellent properties. This article highlights the effects of three plant extracts obtained from locally cultivated crops in Guyana. Gas chromatography-mass spectrometry analysis was performed to identify the chemical compounds present in each extract with high insecticidal activity against aphids and mealy bugs revealing the presence of 8, 15, and 7 chemical compounds with “eucalyptol” common to all extracts. Laboratory bioassays were conducted under environmental conditions to determine the efficacy of methanol extracts obtained from Zingiber officinale rhizome, Mentha viridis, and Jatropha curcas leaves in controlling M. persicae Sulzer and P. manihoti using the leaf dip method. Results obtained indicated that the three plant extracts were significantly (p < 0.05) toxic to M. persicae Sulzer and P. manihoti after 48 h exposure.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"89 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141347906","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

Inhibitory action of mycocins from Wickerhamomyces anomalus on filamentous fungi present in cornmeal 来自 Wickerhamomyces anomalus 的霉菌素对玉米粉中丝状真菌的抑制作用

Food Science and Technology Pub Date : 2024-06-13 DOI: 10.5327/fst.00271

R. S. Marquezoni, Gabriel Antonio Melin, Jessica Vieira Menin, Julia Romancini, Julia Mazetto Giolo, Luana Aparecida Galuppo, R. F. Gandra

{"title":"Inhibitory action of mycocins from Wickerhamomyces anomalus on filamentous fungi present in cornmeal","authors":"R. S. Marquezoni, Gabriel Antonio Melin, Jessica Vieira Menin, Julia Romancini, Julia Mazetto Giolo, Luana Aparecida Galuppo, R. F. Gandra","doi":"10.5327/fst.00271","DOIUrl":"https://doi.org/10.5327/fst.00271","url":null,"abstract":"Some species of filamentous fungi present in grain crops can be mycotoxigenic. Mycotoxins are secondary metabolites that are potentially carcinogenic, hepatotoxic, and nephrotoxic to humans and animals. In addition, they are mostly thermostable, i.e., they resist the processing and refining of grains. Wickerhamomyces anomalus is a yeast found widely in nature and was the first reported yeast capable of producing mycocins that act on both eukaryotic and prokaryotic microorganisms. Mycocins are glycoproteins that act on sensitive cells of other microorganisms without direct cell-to-cell contact. This study aimed to identify the filamentous fungi present in cornmeal and verify their inhibition against the mycocins of W. anomalus WA92, all the cornmeal samples analyzed (eight) presented colony-forming units (CFU) of filamentous fungi including some known as potential mycotoxin producers, and 10 fungal genera were identified—Acremonium sp., Alternaria sp., Aspergillus sp., Chrysosporium sp., Cladosporium sp., Fusarium sp., Mucor sp., Penicillium sp., Rhizopus sp., and Scopulariopsis sp. Tests were carried out on a solid medium containing the supernatant of mycocins from W. anomalus and showed total inhibition of the growth of these fungi. Mycocins from W. anomalus are a promising agent in the biocontrol of grain fungal populations.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141349930","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