Food Science and Technology最新文献

{"title":"The Fragile Link: Supply Chain Disruptions and Global Food Security","authors":"","doi":"10.1002/fsat.3803_9.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_9.x","url":null,"abstract":"<p><b><i>Maria Masoura outlines the drivers of supply chain disruption and their ripple effects on global food security</i>.</b></p><p>The Food and Agriculture Organization (FAO) defines food security as when all people, at all times, have physical and economic access to sufficient safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Currently, global food security is under pressure due to a combination of unprecedented pandemic threats and their consequences, climate change, economic disparities, and ongoing conflicts that strain supply chains and threaten the global integral right to food. The FAO, in conjunction with the World Food Programme (WFP), highlighted an intensifying crisis of food insecurity in their most recent Hunger Hotspots report, pinpointing eighteen areas of critical concern, with Mali, the Palestinian Territories, and (South) Sudan drawing particular attention. Haiti has been identified as a new area of concern due to escalating violence by non-state armed groups<sup>(</sup><span><sup>1</sup></span><sup>)</sup>. The Integrated Food Security Phase Classification (IPC) has verified that in Gaza, 96% of the population, or approximately 2.15 million individuals, are grappling with severe food insecurity (at or above IPC Phase 3), and of these, 495,000 are enduring extreme food scarcity (IPC Phase 5) as projected through September 2024<sup>(</sup><span><sup>2</sup></span><sup>)</sup>. The Agricultural Market Information System (AMIS) Market Monitor report from June 2024 has indicated that wheat yields are likely to be adversely affected by unfavourable climatic conditions, such as drought and extended periods of frost, particularly in pivotal agricultural regions of Russia. This situation is expected to lead to further escalations in prices, exacerbated by limitations in production and delays in transportation, especially within the Black Sea vicinity<sup>(</sup><span><sup>3</sup></span><sup>)</sup>. In the wake of the ongoing Ukraine-Russia conflict, the global food crisis is worsened due to the growing number of food and fertilizer trade restrictions being put in place by countries to increase domestic supply and reduce prices. All these coupled with weather extremes, shipping delays, and relapsing pandemic waves further affect the already fragile food systems especially when limited substitutes exist for staple foods. This article provides an overview of the drivers of food insecurity and their direct consequences.</p><p>Rice, wheat, maize, and soybeans are the cornerstone crops of the global diet, accounting for nearly half of caloric intake, with rice and wheat alone making up 19% and 18%, respectively. A significant 60% of the world's food production occurs in just five countries: China, the United States, India, Brazil, and Argentina. Within these countries, certain areas are pivotal for production; for instance, five states in India are responsible for 88% of its whea","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"36-39"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_9.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142142372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Drowning in Data","authors":"","doi":"10.1002/fsat.3803_8.x","DOIUrl":"https://doi.org/10.1002/fsat.3803_8.x","url":null,"abstract":"<p><b><i>In their conversation, Mariella Barra and Alistair Williams delve into the critical role of data-based decision-making in the food and drink manufacturing industry, as well as the implications of Industry 5.0 on supply chain traceability</i>.</b></p><p>When discussing supply chain and traceability, it is inevitable to talk about data. As food professionals, we are used to collecting and analysing data - essential to fulfil our due diligence obligations. We record raw materials delivery and batch codes, and we must keep meticulous record on whether we have achieved a process’ critical control points. What else we do with this data once they are collected, however, is an entirely different story. Often, we are satisfied with meeting our legal and ethical obligations and fail to go further, potentially missing out on valuable information that could lead to better business decisions. At a recent training session I heard, for the first time, that ’in 5 years there will be two types of food and drink manufacturing companies. One type will have embraced data-based decision making and the other will have been acquired by companies that have embraced data-based decision making’. Like most sweeping statements, it is necessary to peel the layers of this particular onion.</p><p>Industry 5.0 is already in the ascendancy, predicated on the ability of all manufacturers to leverage machine learning and artificial intelligence to analyse big data sets and produce reliable information. This enables timely, affordable, and secure investments or interventions. The jargon and complex concepts surrounding Industry 5.0 often make it seem disconnected from the practicalities of real-world food and beverage production. With the vast majority of the producers being small to medium sized enterprises, the current economic maelstrom has stretched all resources to the limit. Time, money and appropriately skilled people are all in short supply.</p><p>With the constant increase in audits, compliance requirements, and reporting obligations, it can often feel like managing paperwork and records has become the primary focus, while making the products has become secondary. The sheer pace of change is staggering, and at times feels overwhelming. In reality, the technology to collect, extract and analyse data is becoming more accessible by the month.</p><p>With affordable, secure solutions enabling sensors to be retrofitted, cloud-based apps that use low code or no code tools to collect, aggregate and accessibly store vast amounts of data with an air gap between business-critical infrastructure, it is only the imagination that limits the first steps towards a quantum leap in business intelligence.</p><p>Mariella Barra is the chair of the IFST Food Processing Special Interest Group and Alistair Williams is the F&D Theme Lead at NMIS. It was during a conversation about the F&D supply chain data environment that they focused on the Q&A that makes up this article.</p","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 3","pages":"32-35"},"PeriodicalIF":0.0,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3803_8.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142137823","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The role of camel milk as a protective factor on rats infected with indomethacin-induced gastric ulcer","authors":"Amal Mohammed AL-LBBAN","doi":"10.5327/fst.00280","DOIUrl":"https://doi.org/10.5327/fst.00280","url":null,"abstract":"This research was conducted to evaluate the nutritional content of camel milk and the difficulties that accompany them when taken with indomethacin. The results observed that camel milk is a rich source of nutritional values and antioxidants. The biological experimental was divided into six groups. The first group was control negative, and the groups G2, G3, G4, and G5 had orally one dose of indomethacin (30 mg/kg body weight) to induce ulcers. The G2 was considerably a positive control, and the groups G3, G4, and G5 had orally 5, 10, and 15 mL/kg body weight daily camel milk. The results observed that camel milk markedly raised concentrations of enzymatic antioxidants while concurrently lowering malondialdehyde levels in comparison to the positive group. However, rats taken orally 15 mL/kg camel milk showed significantly lower serum IL-6 and tumor necrosis factor-α concentration compared to 5 and 10 mL/kg camel milk. Rats given indomethacin showed a significant decrease in cyclooxygenase (COX-2) and prostaglandin E2 (PGE2) levels and also a significant increase in cytochrome P450 reductase activity. These results were based on the measurements of cyclooxygenase activity, PGE2 concentration, and cytochrome P450 reductase activity in the gastric tissues. The results from macroscopic examination and histopathological examination of gastric ulcers in normal and treated rats groups with camel milk confirmed the above results by serum and gastric tissue. Therefore, camel milk has a potent ulcer-healing impact on gastrointestinal injury caused by indomethacin. The potential cytoprotective mechanism and antioxidant characteristics of camel milk may be responsible for its antiulcer efficacy.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"4 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141921551","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}

{"title":"Microbiological and physicochemical characterization of organic and nonorganic honey sold in São Paulo State","authors":"Aryele Nunes da Cruz Encide Sampaio, Layara Chuvukian Chinaque, Ana Carolina Gaspar Pescinelli, Evelyn Fernanda Flores Caron, Camila Koutsodontis Cerqueira Cézar, F. S. Possebon, Juliano Gonçalves PEREIRA, O. A. Martins","doi":"10.5327/fst.00298","DOIUrl":"https://doi.org/10.5327/fst.00298","url":null,"abstract":"This study assesses the microbiological and physicochemical quality of organic and nonorganic honey sold in São Paulo State, Brazil. A total of 26 samples were analyzed, 10 samples of organic honey (OH) and 16 of non-organic honey (NOH) sold in São Paulo State, Brazil. Physicochemical analyses revealed notable variations in moisture, acidity, and hydroxymethylfurfural (HMF) levels between OH and NOH. The average moisture content was 17.74 ± 1.47 g/100 g for OH and 18.12 ± 1.73 g/100 g for NOH. Regarding acidity, OH had an average of 26.90 ± 14.58 mEq/kg, while NOH had 34.32 ± 11.22 mEq/kg. Regarding HMF, OH had an average of 23.40 ± 38.70 mg/kg and NOH had 35.82 ± 39.94 mg/kg. Samples showing deviations from legal standards indicate potential processing or storage issues. The Fiehe test indicated possible fraud in one OH sample and four NOH samples. The Lund test showed no precipitation in any samples, suggesting adulteration in all of them. Diastatic enzyme research revealed the absence of enzymes in three samples, indicating adulteration or inadequate processing. The mean counts of mesophiles were 23 CFU/g for OH and 55.33 CFU/g for NOH, while the counts of molds and yeasts were 126.5 CFU/g for OH and 2289 CFU/g for NOH, exceeding recommended limits and raising concerns about product safety. These findings underscore the need for rigorous quality control measures throughout honey production to ensure safety, purity, and authenticity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"52 20","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141923908","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}

{"title":"Extraction and characterization of collagen from the skin of Pterygoplichthys spp. (armored catfish) from Chiapas","authors":"Héctor Raziel LARA-JUACHE, J. WONG-PAZ, XM Sánchez-Chino, R. I. MARTÍNEZ-SALINAS, Everardo Barba-Macías, Juan Jesús MORALES-LÓPEZ, Anahí Armas-Tizapantzi, Arturo TORRES-DOSAL","doi":"10.5327/fst.00287","DOIUrl":"https://doi.org/10.5327/fst.00287","url":null,"abstract":"Because of its biocompatibility and safety, collagen is a valuable biomaterial that is used in various industries. While traditionally sourced from terrestrial mammals, collagen extracted from fish waste is a promising alternative due to its chemical properties and low cost. In Mexico, Pterygoplichthys spp. is considered an invasive species, inedible, and of limited commercial importance due to the low muscle content and skin covered with rigid bony plates. This study aimed to extract and characterize collagen from the skin of Pterygoplichthys spp. obtained from two communities in Chiapas, Mexico. Our results show that the extracted collagen is type 1, with a yield of 43.0% (dry weight). Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed the presence of two alpha chains (α1, α2) and a beta and gamma component, consistent with type 1 collagen. Liquid chromatography coupled to mass spectrophotometry analysis identified peptide sequences homologous to those reported in other species. This study highlights the potential of Pterygoplichthys spp. skin collagen as a viable alternative to mammalian collagen. The efficiency of the extraction process and the identification of peptides resembling those of the other species underscore the feasibility of utilizing collagen from the skin of Pterygoplichthys spp. in industrial applications, offering a sustainable solution to environmental and economic challenges. Practical Application: Collagen extracted from the skin of Pterygoplichthys spp., an invasive fish species, can serve as a sustainable alternative to mammalian collagen, offering a cost-effective biomaterial with properties suitable for various industrial applications.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"30 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141813655","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}

{"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}

{"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}

{"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}

{"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}

{"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}