Food Science and Technology最新文献

{"title":"Impact of supplementation with native cerrado fruit oil on the composition of breast milk of lactating Wistar rats","authors":"Vanessa Torres Braga, Marcelo de Oliveira, Dayane Stéphanie Fernandes, W. F. Filiú, L. Cavalheiro, Carlos Eduardo Domingos NAZÁRIO, M. O. F. Vargas, M. A. Asato, Adriana C Guercio Menezes, Maria Paula Ferreira Fialho Frazílio, V. A. Nascimento, L. F. Santana, R. C. A. Guimarães, P. Hiane, K. Freitas","doi":"10.5327/fst.00143","DOIUrl":"https://doi.org/10.5327/fst.00143","url":null,"abstract":"The study aimed to evaluate the effect of baru oil (Dipteryx alata Vog) supplementation on maternal milk and offspring of female Wistar rats. Animals were divided into three groups (n = 12), supplemented with baru oil, soybean oil, or olive oil, at a daily dose of 1,000 mg/kg during pregnancy and lactation. The body weights and food intake of rats were measured weekly and analyzed. Milk collection was performed manually from the 12th to the 21st day of lactation. After weaning, rats and pups were euthanized after a 6-h fast. Blood was collected from the animals, five sites of adipose tissue were removed from each mother rat, and the mesenteric site was removed from the pups. It was observed that breast milk from the group supplemented with baru oil had higher concentrations of polyunsaturated and monounsaturated fatty acids, such as linoleic and oleic acids. However, there was no statistical difference between the group supplemented with Baru and soybean oil or olive oil group. Supplementation of the three types of oils did not interfere with body weight gain, animal consumption, serum parameters, liver weight, and adipose tissue sites. However, it showed antiatherogenic activity.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"56 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140376370","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":"Effect of different extraction methods on yield and quality of araticum (Annona crassiflora Mart.) seed oil","authors":"Lucas Pereira Braga, Katiúcia Alves Amorim, Gilberto Alessandre Soares Goulart, E. Asquieri, C. Damiani","doi":"10.5327/fst.00176","DOIUrl":"https://doi.org/10.5327/fst.00176","url":null,"abstract":"Microwave- and ultrasound-assisted extraction methods can increase the yield and quality of oil extraction. This study investigated their effects on araticum seed oil extraction compared with conventional methods. Oils were extracted using press and Soxhlet techniques, combined with microwave- and ultrasound-assisted methods at different times. Key parameters such as yield, acidity index, peroxide index, iodine index, moisture, saponification index, ether-insoluble impurities, antioxidant activity by DPPH and ABTS methods, and fatty acid profile were evaluated. The highest oil yield (24.22%) was achieved by combining the press with Soxhlet. Based on EC50 values, antioxidant activities ranged from 1.06 ± 0.10 to 5.19 ± 0.39 mg/mL and 2.26 ± 0.33 to 10.43 ± 0.28 µM trolox/g for DPPH and ABTS, respectively. The ultrasound-assisted method showcased superior antioxidant activity. Predominant fatty acids included oleic, linoleic, palmitic, and stearic acids. Extractions by ultrasound-assisted press at 15 and 30 min showed enhanced antioxidant potency and reduced peroxide and acidity indices. The extraction method affected the characteristics of the oil, and changes in the fatty acid profile were observed. Non-heating methods yielded more unsaturated acids but with low extraction yield.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"20 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140374371","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":"Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages","authors":"Ângela Christina Conte Theodoro, J. R. Donadon, Maria Luiza Brambilla Guasques, Luciana Miyagusku, A. Pott, Fábio Galvani, R. C. A. Guimarães, D. Bogo, V. A. Nascimento, P. Hiane","doi":"10.5327/fst.00043","DOIUrl":"https://doi.org/10.5327/fst.00043","url":null,"abstract":"Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was to develop a mass candy of bocaiuva, characterize it physicochemically, quantify the retention of bioactive substances, evaluate the physicochemical and microbiological stability and sensorial acceptance for up to 120 days, and verify the effect of different types of packages and storage time on the developed product quality. The prepared mass candy was stored in plastic packages of terephthalate polyethene that were transparent and metallized. We have characterized its centesimal composition and microbiological and sensorial stability, evaluating its color, moisture, pH, soluble solids, titrable acidity, retention of ascorbic acid, carotenoids, total phenolics, and antioxidant capacity. The results indicated that the bocaiuva mass candy stays stable for physicochemical, microbiological, and sensory parameters over storage and that the metallized polyethene terephthalate package best conserves the bioactive substances.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"65 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140376476","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 profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte, Brazil","authors":"Érica Lima de Souza Nascimento, Emmanuella de Oliveira Moura Araújo, Danielle Cavalcanti Sales, Luis Medeiros de Lucena, Katya Anaya, S. A. Urbano, J. S. Bezerra, Adriano Henrique do Nascimento Rangel","doi":"10.5327/fst.00162","DOIUrl":"https://doi.org/10.5327/fst.00162","url":null,"abstract":"The production of artisanal cheeses is generally done empirically, without strict controls on the hygiene and final quality of these products. The aim of this study was to investigate the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte. Forty-five samples were collected from eleven municipalities. The results for Staphylococcus aureus, Listeria monocytogenes, and Salmonella sp. were in line with current legislation. When analyzing coliforms at 35 and 45°C, more than 40% of the samples were contaminated to above legal limits. The fat content of the cheeses was below the regulated level, but the moisture content was in line with the category standards. In conclusion, the microbiological profile of artisanal coalho cheese produced in the Seridó region of Rio Grande do Norte does not yet meet the standards set by the Brazilian Ministry of Agriculture and Livestock decree 146, since the standards stipulated for total and thermotolerant coliforms still need to be better monitored, as contamination by these microorganisms is indicative of hygiene failures in the manufacturing processes. Standardizing artisanal products remains a challenge, highlighting the need for enhanced monitoring of product quality and health standards.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":" 23","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140221055","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":"Drying kinetics and mass transfer parameters of mung beans dried using a convective dryer","authors":"V. C. Siqueira, Diogo Santos Crippa, G. A. Mabasso, Eduardo da Silva Westemaier, E. A. S. Martins, Vanderleia Schoeninger, Larissa Kathleen de Castro, Mariana Zampar Toledo","doi":"10.5327/fst.00169","DOIUrl":"https://doi.org/10.5327/fst.00169","url":null,"abstract":"Convective drying of mung bean seeds was conducted to investigate drying kinetics and mass transfer parameters at temperatures of 40, 50, 60, 70, and 80°C and a fixed air velocity of 1.2 m s-1. Drying characteristics were determined by drying rate, moisture ratio, diffusion coefficient, activation energy, Biot number, and mass transfer coefficient. Drying models such as Newton, Page, Henderson and Pabis, Logarithmic, Midilli, Two-term, and Diffusion approximation were applied and fitted to the moisture ratio of the experimental data. The drying rate was significantly affected by the drying temperature. The Midilli model was considered the most suitable for experimental drying curves. The effective moisture diffusivity ranged from 3.19×10-9 to 10.76×10-9 m2 s-1, with an activation energy of 59.78 kJ mol-1. Similar to the mass transfer coefficient, the Biot number increased with increasing drying temperature. The simultaneous transfer of heat and mass was controlled by diffusion and surface.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140245762","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":"Roasting affects the final quality of Coffea arabica from the Central Mexican Plateau","authors":"Omar Roberto Vargas Flores, Marn Rubí Arriaga, M. A. M. Berasain, José Francisco Ramírez Dávila, Argel Flores Primo","doi":"10.5327/fst.00203","DOIUrl":"https://doi.org/10.5327/fst.00203","url":null,"abstract":"We conducted two experiments in order to characterize the physical and chemical qualities of coffee (Coffea arabica) of the red Caturra variety using a completely randomized design. In the first experiment, we used a roaster inlet temperature of 210°C for five roasting time intervals of 8, 9, 10, 11, and 12 min. In the second experiment, the inlet temperature was changed to 215°C. We determined category 1 and 2 defects from green coffee, characterized the temperature and time profiles during roasting, and determined antioxidants and phenols in aqueous and hydroalcoholic extracts of the roasted coffee. Data were analyzed using ANOVA (p ≤ 0.05) and Tukey’s HSD test (p ≤ 0.05). The results indicated that in terms of physical quality, the analyzed product could be compared to a European preparation, as it had fewer than eight defects and a density of 684 kg/m3. The highest amounts of antioxidants and phenols (584.46 ± 6.57 mg Trolox/mL and 6.01 ± 0.16 mg EAG/mL, respectively), both in aqueous extract, corresponded to the 215°C/12min treatment. Roasting has a distinctive effect on the quality of the coffee.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140245132","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":"Inclusion of fish meal in the coating of Nile tilapia nuggets","authors":"Antonio Nelito Jorge, Valfredo Figueira da Silva, Maria Ildilene da Silva, M. D. Goes, Maria Luiza Rodrigues de Souza, E. S. R. Goes","doi":"10.5327/fst.00144","DOIUrl":"https://doi.org/10.5327/fst.00144","url":null,"abstract":"This study evaluated the effect of fish meal in the coating of Nile tilapia nuggets on their physicochemical and sensory characteristics. Nuggets and flours were developed from mechanically separated meat of tilapia. For breading, the nuggets were assigned four types of coating (0, 20, 40, and 60% of fish meal inclusion in the Panko-type coating flour), then pre-fried, frozen, and subsequently subjected to complete frying. In the pre-fried nuggets, the inclusion of fish flour in the coating caused a linear increase in protein, lipid, ash, and caloric value, while in the fried nuggets, there were a linear decrease in moisture and a linear increase in lipids and caloric value. The inclusion of fish meal resulted in a decrease in brightness (L*) and an increase in the intensities of red (a*) and yellow (b*) in the fried nuggets. Adding fish meal to the nuggets’ coating resulted in a linear decrease in hardness, elasticity, cohesiveness, gumminess, chewiness, and shear strength, however, without affecting the overall acceptability of the nuggets. Thus, it is concluded that the inclusion of up to 60% of fish meal in the coating of Nile tilapia nuggets is indicated to improve the nutritional profile of the product.","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"58 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140246066","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":"Future Foods: from 3D printing to gene editing","authors":"","doi":"10.1002/fsat.3801_14.x","DOIUrl":"10.1002/fsat.3801_14.x","url":null,"abstract":"<p>David Julian McClements, a leading figure in the field of food science, unfolds a comprehensive collection of subject-area chapters that showcase his profound expertise and commitment to evidence-based research. Published in 2019, the book's topics remain remarkably relevant, attesting to the enduring significance of McClements’ contributions.</p><p>The book reads like a compilation of reports, offering readers a peek into McClements’ life work. McClements, with his accessible writing style, succeeds in making complex topics engaging for both professionals in the field and the general audience. While the book may pose challenges for those less familiar with food law, policy, or science, his scientific approach and clear explanations serve as a bridge for understanding.</p><p>Navigating through the chapters reveals the landscape of modern food challenges, where McClements explores scientific and technological advances shaping the industry: from the impact of sound and colour on taste to the ethical aspects related to gene editing, nanotechnology, and artificial intelligence in food production. The author skilfully guides readers through diverse topics.</p><p>In essence, McClements offers a compelling journey that balances research-based facts and accessibility. His exploration of global challenges and consumer concerns adds depth, making this work not only informative but also thought-provoking. Whether you’re deeply immersed in the world of food science or a curious reader seeking insights into the future of our food, McClements’ book provides a valuable and engaging resource.</p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"62"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_14.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047799","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":"Fermenting Forward: Tradition meets Trend","authors":"","doi":"10.1002/fsat.3801_9.x","DOIUrl":"10.1002/fsat.3801_9.x","url":null,"abstract":"<p>Fermentation has a rich and diverse history in the context of food production, and involves the production of fermented foods and food ingredients, the latter through both traditional and more modern, precision fermentation processes. Significant scientific and technological advances have taken place over centuries, which have transformed the production of fermented foods from art to science, and this is likely to continue as their dietary and nutritional role is increased, and as the world becomes more multicultural. On the other hand, precision fermentation offers a considerable opportunity to innovate in order to address important societal and environmental food system challenges1, 2</p><p>Fermented foods have been part of human diet for more than 7,000 years and were among the first ‘processed foods’ produced as the means for extending the shelf life of raw materials and drastically modifying their organoleptic and textural properties. The first fermented foods included beverages; wine and beer were made in pre-historic China and Sumeria as early as 4000 BC, respectively, whereas soy sauce was first made in China in the form of a thick paste called <i>jiang</i> and was originally a blend of soybean, meat, grains and salt used as a condiment to preserve food and to enhance its flavour as at that time salt was an expensive commodity¹. Bread production is evidenced in 4000 BC by the Egyptians who discovered that carbon dioxide generated through the fermentation process could leaven bread, whereas ‘Dahi’, a yoghurt-like fermented milk product of India, was mentioned in about 6000 to 4000 BC in ancient sacred books of the Hindus². The humans of the pre-historic period made the discovery that spontaneously fermented foods could be stored for longer than the raw materials and sometimes they tasted better. Over the years, they developed knowledge on how to control the environmental conditions (e.g. storage, process) and the type and properties of the raw materials to produce consistent fermented products of good quality, and this resulted in the development of small scale production; an example of this is a 4,500-year-old bakery discovered near the pyramids of Giza. Fermentation became a widespread production practice during the Roman Empire and by the Middle Ages, the production of fermented foods had become an established trade activity, often carried by monks in monasteries. The key scientific discoveries that provided the basis of fermentation industrialisation during the 18^th and 19^th centuries and the significant increase in the volume and complexity of operations and products, was the discovery by Louis Pasteur that each type of fermentation was mediated by a specific microorganism. To this end, he described in a series of scientific publications the lactic acid fermentation and ethanol fermentation pathways focusing on the metabolic activities of lactic acid bacteria and yeast, respectively. He a","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"42-45"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_9.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047802","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":"Cover and contents","authors":"","doi":"10.1002/fsat.3801_1.x","DOIUrl":"10.1002/fsat.3801_1.x","url":null,"abstract":"<p>4 <b>Editorial</b></p><p>4 <b>International and Home News</b></p><p>8 <b>IFST News</b></p><p>20 <b>Food waste: a changing landscape</b> Kavya Krishnamurthy advocates a collaborative approach to combat food waste. stressing the need for public funding and applied research.</p><p>25 <b>Chronicles of Safety: Evolution of laws UK Food Standards</b> Garry Warhurst travels through time to review the key milestones in food safety regulations.</p><p>30 <b>Adulteration analysis: modern strategies</b> Catherine Frankis and Christina Holt explore the context of food fraud and the evolving methods used to combat it.</p><p>35 <b>Global Food Systems: Science, Solutions, Sustainability</b> Jack A. Bobo illustrates how innovative food science solutions can transform the global food landscape, fostering sustainability and resilience.</p><p>39 <b>Food Tech: 100 Years of Innovations</b> Craig Leadley takes us through a journey along the evolution of Food Technologies, through the lens of Campden BRI.</p><p>42 <b>Fermenting Forward: Tradition meets Trend</b> Rodrigo Ledesma-Amaro, Shirin Bamezai and Dimitris Charalampopoulos embark on a journey through the rich history of fermentation, from its ancient roots to precision fermentation.</p><p>46 <b>A new era of healthy fats</b> Great things are happening at the University of Helsinki and Perfat Technologies, where groundbreaking research on oleogels as alternatives to saturated fats is taking place.</p><p><b>52 Decarbonising food - the second green revolution</b> Read how the 53 Project, serves as a practical demonstration of Science Based Targets. utilising digitalisation, automation. and workforce engagement to encourage adoption. across the food and beverage industry. for a sustainable and decarbonised future.</p><p>56 <b>Careers and training in the food and drink sector</b></p><p>62 <b>Book reviews</b></p>","PeriodicalId":12404,"journal":{"name":"Food Science and Technology","volume":"38 1","pages":"1"},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsat.3801_1.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140047801","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}