Food Science and Technology最新文献_第5页

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

Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches 发酵大豆饮料的理化和微生物质量：改性木薯淀粉的影响

Food Science and Technology Pub Date : 2024-06-13 DOI: 10.5327/fst.00262

Julián David RODRÍGUEZ-RUIZ, E. Rodríguez-Sandoval, María Soledad Hernández, Nadenka Beatriz MELO-BRITO, Alejandro Mejía-Villota

{"title":"Physicochemical and microbiological quality of a fermented soybean beverage: effect of modified cassava starches","authors":"Julián David RODRÍGUEZ-RUIZ, E. Rodríguez-Sandoval, María Soledad Hernández, Nadenka Beatriz MELO-BRITO, Alejandro Mejía-Villota","doi":"10.5327/fst.00262","DOIUrl":"https://doi.org/10.5327/fst.00262","url":null,"abstract":"Intensive heat treatments of fermented soybean beverages affect their quality, which can be prevented by using modified cassava starches. This study aimed to evaluate the influence of modified cassava starch on the quality properties of a fermented soybean beverage (pH, acidity, soluble solids, syneresis, and microbiological quality) by a sensory acceptance test. The soybean beverage fermentation was carried out using a commercial culture of starter microorganisms and probiotics. Three modified cassava starches were added to the samples: octenyl succinic anhydride (OSA), acetylated distarch adipate (ADA), cross-linked-substituted starch (mixed), and a native starch at 1% concentration. They were stored for 3 weeks at 4ºC. The analyses showed a decrease in pH and an increase in acidity due to post-fermentation processes. The syneresis showed significant differences concerning the sample with native starch, but not among the other treatments with modified starches. The microbiological quality was below the regulatory acceptance limit, and the CFU/mL of probiotics was higher than 106. The treatment with OSA and mixed starch had the highest general acceptance in the sensory test.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"28 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141345864","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

Production of protein bars with Nile tilapia protein concentrate 用尼罗罗非鱼浓缩蛋白生产蛋白棒

Food Science and Technology Pub Date : 2024-06-06 DOI: 10.5327/fst.00210

Herivelto Beck de Souza, Leone de Souza Medina, Thais Patricio Torres, D. Xavier, Jéssica Luciane Nascimento, Diego Rangel da Silva, Gislaine Gonçalves Oliveira, Marcos Antônio Matiucci, A. C. Feihrmann, A. Signor, Maria Luiza Rodrigues de Souza

{"title":"Production of protein bars with Nile tilapia protein concentrate","authors":"Herivelto Beck de Souza, Leone de Souza Medina, Thais Patricio Torres, D. Xavier, Jéssica Luciane Nascimento, Diego Rangel da Silva, Gislaine Gonçalves Oliveira, Marcos Antônio Matiucci, A. C. Feihrmann, A. Signor, Maria Luiza Rodrigues de Souza","doi":"10.5327/fst.00210","DOIUrl":"https://doi.org/10.5327/fst.00210","url":null,"abstract":"Commercial protein bars such as whey protein bars (New Millen® protein complex premium) are consumed worldwide and are usually made with whey as a protein source. Fish protein concentrate (FPC) is an alternative protein of animal origin with a different amino acid profile and fatty acid composition and can be produced from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus). This study investigated FPC for its nutritional characteristics and microbiological quality for the manufacture of protein bars. The FPC-enriched bars presented a potential profile of essential fatty acids for human consumption. The sensory evaluation showed good acceptance scores, with no differences from the control (commercial product) and high purchase intention. The inclusion of 5.3% of FPC in the protein bars with different flavors may be a promising alternative to produce a high nutritional value product for human consumption, besides favoring the sustainability of the fish supply chain.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"224 S715","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141376187","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

Effect of cold plasma on carotenoid content and instrumental color of carrot juice: a systematic review and meta-analysis 冷血浆对胡萝卜汁类胡萝卜素含量和器质性颜色的影响：系统综述和荟萃分析

Food Science and Technology Pub Date : 2024-06-06 DOI: 10.5327/fst.00279

Danyelly Silva Amorim, Isabelly Silva Amorim, Renan Campos Chisté, Fabiano Andre Narciso Fernandes, F. Zanatta, Helena Teixeira Godoy

引用次数: 0

Determination of chemical components, antibacterial activity, and mold inhibitory activity of the cinnamon bark (cinnamomum) essential oils 测定肉桂树皮（cinnamomum）精油的化学成分、抗菌活性和防霉活性

Food Science and Technology Pub Date : 2024-06-06 DOI: 10.5327/fst.00252

N. V. Loi, Khong Thi Thanh, P.T. Binh, Nguyen Thi Thanh Ngoc

{"title":"Determination of chemical components, antibacterial activity, and mold inhibitory activity of the cinnamon bark (cinnamomum) essential oils","authors":"N. V. Loi, Khong Thi Thanh, P.T. Binh, Nguyen Thi Thanh Ngoc","doi":"10.5327/fst.00252","DOIUrl":"https://doi.org/10.5327/fst.00252","url":null,"abstract":"Cinnamon is a medium-large tree of Lauraceae widely grown in Vietnam, especially in the provinces of Quang Nam, Thua Thien Hue, Yen Bai, Lao Cai, Lang Son, Lai Chau, Bac Kan, Tuyen Quang, and Ha Giang. The gas chromatography/mass spectrometry (GC-MS) method of analysis resulted in the identification of 18 chemical compounds for cinnamon bark essential oil. There are nine chemical components that are hydrocarbons, such as monoterpenes (37.53%) and sesquiterpenes (6.48%), and the rest are oxygenated hydrocarbons, such as aldehydes (42.26%) and alcohols (12.47%). Cinnamon bark essential oil has antibacterial properties on experimental microbial strains. Bacillus cereus was found to be the most sensitive, followed by Staphylococcus aureus, Listeria monocytogenes, Micrococcus luteus, Escherichia coli, Bacillus subtilis, Staphylococcus epidermidis, and Pseudomonas aeruginosa. The antibacterial minimum inhibitory concentrations of cinnamon bark essential oils against most microorganisms were 5.05 ± 0.12 μL/mL, peaking at 7.25 ± 0.18 μL/mL. The strongest antibacterial ability is mold strain Aspergillus flavus, Aspergillus fumigatus, and Aspergillus niger, and the lowest is mold strain Penicillium. The minimum inhibitory concentrations of cinnamon bark essential oils against most mold were 4.05 ± 0.15 μL/mL, peaking at 5.05 ± 0.15 μL/mL.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141380481","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

Comprehensive evaluation of methylxanthines and phenolic compounds in Bahia’s guarana (Paullinia cupana), Brazil: implications for variety selection and by-product utilization 巴西巴伊亚瓜拉纳（Paullinia cupana）中甲基黄嘌呤和酚类化合物的综合评估：对品种选择和副产品利用的影响

Food Science and Technology Pub Date : 2024-06-05 DOI: 10.5327/fst.00064

Claudia Alexandra Melgaço Rocha, G. M. Santana, H. Santos, Raildo Mota de Jesus, I. Lôbo

{"title":"Comprehensive evaluation of methylxanthines and phenolic compounds in Bahia’s guarana (Paullinia cupana), Brazil: implications for variety selection and by-product utilization","authors":"Claudia Alexandra Melgaço Rocha, G. M. Santana, H. Santos, Raildo Mota de Jesus, I. Lôbo","doi":"10.5327/fst.00064","DOIUrl":"https://doi.org/10.5327/fst.00064","url":null,"abstract":"The State of Bahia, Brazil, stands as the predominant global producer of guarana, which is recognized for its seeds’ caffeine-rich composition. This study aimed to determine the concentrations of methylxanthines (theobromine, caffeine, and theophylline) and phenolic compounds (catechin and epicatechin) in guarana leaves, seeds, and pericarps collected from various producing cities in Bahia. High-performance liquid chromatography analysis was conducted, and the data set was subjected to principal component analysis (PCA) for evaluation. Theobromine and caffeine were found in all leaves and pericarps samples, where higher contents were quantified for theobromine. Caffeine was the major compound in seeds, followed by epicatechin and catechin. No statistical difference was observed for the average contents of caffeine in samples from different producing cities. PCA showed no clear guarana sample discrimination based on bioactive compound contents. This study holds substantial relevance for the valorization of guarana cultivation in Bahia, enabling the identification of cultivars harboring elevated levels of bioactive compounds, which can be selectively cloned to meet the demands of the consumer market. Furthermore, the investigation unveils the potential utilization of leaves and pericarps as sources for the extraction of theobromine and caffeine, exhibiting promising applications in the pharmaceutical industry.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"60 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141385549","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