international food research journal最新文献_第4页

Characteristics of virgin coconut oil (VCO) microencapsulation using O/W emulsification and complex coacervation methods 使用 O/W 乳化法和复合共凝胶法进行初榨椰子油 (VCO) 微胶囊化的特点

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.22

Dinda Nur Annisa, B. Nurhadi, R. Indiarto, R. Saputra, Mahani

{"title":"Characteristics of virgin coconut oil (VCO) microencapsulation using O/W emulsification and complex coacervation methods","authors":"Dinda Nur Annisa, B. Nurhadi, R. Indiarto, R. Saputra, Mahani","doi":"10.47836/ifrj.30.6.22","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.22","url":null,"abstract":"Virgin coconut oil (VCO) is produced by processing the flesh of coconut (Cocos nucifera L.). It has beneficial health effects due to the medium-chain fatty acids (MCFA), vitamins, and antioxidant contents. Since liquid VCO is not widely accepted by consumers for direct consumption, further processing into powder VCO can be achieved using microencapsulation methods, such as single-layer emulsification (SL), layer-by-layer emulsification (LBL), and complex coacervation (CC). Therefore, the present work aimed to determine the characteristics of microencapsulation of VCO powder by emulsification and coacervation complex methods over 30 days of storage period. Results showed that SL VCO emulsion remained stable for three days of storage, while LBL VCO emulsion experienced syneresis. The particle size of the reconstituted VCO powder was also larger than the fresh emulsion. LBL microcapsule had the highest yield at 74.17%, and there was an increase in moisture content (MC) during 30 days of storage in CC microcapsule. Meanwhile, MC of SL microcapsule was constant, and the equilibrium MC of LBL was retained during 15 days of storage. A microencapsulation efficiency of up to 78.65% was obtained for CC, and the value decreased for all microcapsules during the 30 days of storage. Different oxidative characteristics were also reported, resulting in increased peroxide value of VCO powder. Furthermore, all microcapsules had amorphous and glassy surface morphology, as well as different characteristics and stability during storage.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138955434","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mycotoxin mitigation approaches in selected developed and developing countries 部分发达国家和发展中国家的霉菌毒素缓解方法

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.02

J. Ong, Ling Ling Tan, C. T. Goh

{"title":"Mycotoxin mitigation approaches in selected developed and developing countries","authors":"J. Ong, Ling Ling Tan, C. T. Goh","doi":"10.47836/ifrj.30.6.02","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.02","url":null,"abstract":"Rapid population growth leading to increased demand for poultry has intensified poultry production over the years. However, research has detected the presence of mycotoxin contaminations, such as aflatoxins, ochratoxin A, zearalenone, etc. in foodstuffs for human consumption and poultry feed. Mycotoxin contamination in feedstuffs might ultimately have adverse impacts on human health. As it is vital to mitigate mycotoxin at the national level, this study reviews the mycotoxin mitigation approaches for foodstuffs and feedstuffs in selected developed and developing countries, namely the United Kingdom, Singapore, Taiwan, and Malaysia. The present review focuses on the legislative frameworks, relevant national authorities, mycotoxin determination analyses, and other initiatives related to mycotoxin management. Analysis indicated that every selected country has respective national authorities and stipulated regulations for regulating mycotoxin levels in foodstuffs. However, not all mycotoxin types and foodstuffs are covered. Furthermore, not all countries have regulatory frameworks to control the mycotoxin levels in feedstuffs. Hence, it is still a challenge because of the inevitable impact on human health.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138958693","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multiresidue analysis and health risk assessment of sulfonamides and quinolones from edible Batrachia and other aquatic products 食用蝙蝠蛾和其他水产品中的磺胺类和喹诺酮类药物的多残留分析和健康风险评估

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.09

Huang Hu, Zhongyong Yan, Shiyan Li, Zitong Zhu, Wanzheng Li, Jingjing Tai, Hong Zhang

{"title":"Multiresidue analysis and health risk assessment of sulfonamides and quinolones from edible Batrachia and other aquatic products","authors":"Huang Hu, Zhongyong Yan, Shiyan Li, Zitong Zhu, Wanzheng Li, Jingjing Tai, Hong Zhang","doi":"10.47836/ifrj.30.6.09","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.09","url":null,"abstract":"Tailless amphibians belonging to the order Batrachia are a significant component of human consumption. However, there is limited literature on the consumption of these amphibians by humans. Therefore, the present work aimed to examine the presence of drug residues in edible Batrachia, and compare them with other aquatic products. We assessed 22 veterinary drug residues, including 12 sulfonamides (SAs) and ten quinolones (QNs), in various aquatic products, including edible Batrachia. To provide a comparative analysis, we referenced literature from China between 2005 and 2020 regarding SAs and QNs detected in aquatic products. Additionally, we calculated the food safety index (IFS) of antibiotics, and conducted a health risk assessment. The findings revealed that the detection rate, average residual amount, and over-standard rate of antibiotics in edible Batrachia were higher than most other aquatic products. Furthermore, the systematic cluster analysis demonstrated that edible Batrachia could serve as a potential sentinel animal, distinguishing them from several other aquatic products. The total IFS of all residues obtained from different aquatic products in the present work was less than 1, thus indicating their safety in terms of public health. Nevertheless, it is essential to conduct detailed investigations into the maximum residues of certain antibiotics in specific aquatic products that exceed the safety limits to understand their impact on human health.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats 陶瓷蜂（Fabricius）蜂蜜对 Wistar 大鼠为期 28 天的亚急性毒性口服研究

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.11

Hongju Du, Peng Zhang, Shan Zheng, Yanmin Nie, Wenjing Zhang, Ying Feng, Jun-yu Ning, Guojun Li, Shan Gao

{"title":"A 28-day subacute oral toxicity study of Apis cerana (Fabricius) honey in Wistar rats","authors":"Hongju Du, Peng Zhang, Shan Zheng, Yanmin Nie, Wenjing Zhang, Ying Feng, Jun-yu Ning, Guojun Li, Shan Gao","doi":"10.47836/ifrj.30.6.11","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.11","url":null,"abstract":"The use of honey as food and medicine is widespread, but insufficient data support that it is safe, especially when consumed in high doses. As a result, the present work aimed to investigate the potential toxicity using a repeated dose oral toxicity study. In the toxicity study, Wistar rats were divided into five groups, and orally administered with distilled water (control), 3, 6, 12, and 24 g/kg body weight (BW)/day of honey for 28 days in a row. Body weight, food consumption, clinical pathology, and histopathology were then examined. Significant suppression of body weight, food consumption, and body weight gain was observed at the dose of 24 g/kg BW in both sexes. Honey administration had no statistically significant effect on any of the haematological parameters. The clinical observations, blood coagulation and biochemical parameters, target organs, or histopathology did not reveal any additional nor other treatment-related adverse effects. Mild pathological changes in hepatic tissues were observed in the control, 12, or 24 g/kg BW dose groups, which were common spontaneous lesions unrelated to honey treatment. In the 24 g/kg BW group, one male rat showed non-specific reactions such as focal basophilic change of renal tubule cells, which were also regarded as spontaneous lesions. Based on these results, the no-observed-adverse-effect level (NOAEL) of honey in this repeat dose oral toxicity study was determined to be 12 g/kg BW in both sexes of Wistar rats.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Parboiling of pigmented and non-pigmented Philippine rice (Oryza sativa L.) cultivars: Textural properties and carbohydrate quality 色素和非色素菲律宾大米（Oryza sativa L.）栽培品种的煮沸：纹理特性和碳水化合物质量

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.21

J. E. I. Zapater, R. Manaois

{"title":"Parboiling of pigmented and non-pigmented Philippine rice (Oryza sativa L.) cultivars: Textural properties and carbohydrate quality","authors":"J. E. I. Zapater, R. Manaois","doi":"10.47836/ifrj.30.6.21","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.21","url":null,"abstract":"Parboiling improves rice carbohydrate quality, which is beneficial for diabetes management in Asia. However, parboiling drastically alters cooked rice texture, making it unappealing for Filipinos, who generally prefer tender cooked rice. The present work evaluated the carbohydrate quality and cooked rice hardness of nine local pigmented and non-pigmented rice varieties as affected by parboiling and cooking treatments. The amylose content (AC), retrogradation potential (RP), and resistant starch (RS) content were determined, and the samples with the highest RS were further investigated for their thermal properties and starch morphology. Results showed that parboiling increased RS level by as much as five-fold, particularly in the red rice Minaangan, which had intermediate AC and the highest RP (2,821.5 cP) among the samples. The highest RS, 2.71 ± 0.02 g/100 g, was recorded in parboiled NSIC Rc 222 cooked at 1:2.5 (rice:water). It also produced soft cooked rice, which was significantly better than its non-parboiled counterpart. High proportion of water needed to gelatinise parboiled non-pigmented NSIC Rc 222 was due to higher starch crystallinity as indicated by its gelatinisation enthalpy and intact starch granule. In conclusion, parboiling and cooking at appropriate rice:water ratio of NSIC Rc222 and Minaangan could deliver healthier cooked rice with Filipino preferred textural quality.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preparation of chickpea peptide-calcium chelates with antioxidant activity 制备具有抗氧化活性的鹰嘴豆肽钙螯合物

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.10

Wen Shi, Chuangyu Tan

引用次数: 0

Quality assessment of promising garlic (Allium sativum L.) varieties based on principal component analysis 基于主成分分析的有前途大蒜（Allium sativum L.）品种的质量评估

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.16

Prem Prakash, Kamlesh Prakash

{"title":"Quality assessment of promising garlic (Allium sativum L.) varieties based on principal component analysis","authors":"Prem Prakash, Kamlesh Prakash","doi":"10.47836/ifrj.30.6.16","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.16","url":null,"abstract":"Physicochemical properties, pungency, anti-nutritional factors, cutting strength, and colour attributes of seven promising garlic varieties were assessed for their potential application. The garlic varieties were found to be slightly acidic (pH 6.08 - 6.77), and contained varying amounts of crude protein, carbohydrate, crude fat, ash, crude fibre, acidity, and total soluble solids (TSS). The pungency factor as pyruvic acid was found to be in the range of 34.84 - 86.69 μmol/mL, whereas anti-nutritional factors such as saponin (6.63 - 13.98 g), phytic acid (0.03 - 0.6 g), and tannin (0.18 - 0.39 gCE) per 100 g on a fresh weight basis were present. The Bhima purple (BP) variety with a purple tinge showed higher saponin content than the other varieties with a whitish tinge. The cutting strength of garlic cloves varied between 17.20 and 104.61 N. Physical and gravimetric properties were estimated and found to be variety-dependent (p ≤ 0.05). Colour attributes like L* (lightness), a* (redness), b* (yellowness), chroma, hue, and browning index were significantly different (p ≤ 0.05) for all the garlic varieties. The minimum hue value, and maximum a* and b* values, browning index (BI), and chroma were found in the BP variety. Principal component analysis as a significant multivariate analysis tool was applied to assess the existence of correlation among the estimated parameters. It was found to be 75.41% of the total variance when considering the first three principals. Haryana garlic-17 (HG-17) variety showed significant quality as it yielded positive correlation with the maximum number of quality attributes.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation 比目鱼片的气调包装：包装条件建模和比较不同冲洗气氛的保质效果

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.14

Eo Jin Park, Soo Yeon Jung, Su Chan Kim, Dong Sun Lee, D. An

{"title":"Modified atmosphere packaging of flounder fillet: Modelling of package conditions and comparison of different flushing atmospheres for quality preservation","authors":"Eo Jin Park, Soo Yeon Jung, Su Chan Kim, Dong Sun Lee, D. An","doi":"10.47836/ifrj.30.6.14","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.14","url":null,"abstract":"Modified atmosphere packaging (MAP) flushed in high CO2 concentration with high gas barrier layer is often applied to preserve fish at chilled temperatures. Dissolution of CO2 in fish product results in changes from the original CO2 concentration and volume of packages. Maintenance of the desired CO2 concentration under appropriate package volume is required for realising effectiveness in fish preservation and handling through distribution channel. In the present work, mathematical model for estimating package gas compositional changes along with volume decrease was developed by incorporating CO2 dissolution dynamics into gas mass balance equation, and it was then validated by 200 g flounder packages flushed with atmospheres of 30 or 60% CO2 and stored at 5°C. Then, the effect of different modified atmospheres (MAs) on preservation of the flounder fillets was examined for 100 g flounder packages stored at 10°C for 5 d. Package flushed with MA of CO2 60%/O2 30%/N2 10% was the best for preserving flounder fillet preservation, in terms of total aerobic bacteria inhibition and low volatile basic nitrogen content as major quality indexes.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138954469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of functional nougat without diabetic effects in vivo 开发体内无糖尿病影响的功能性牛轧糖

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.04

A. Ottombrino, F. Maurano, Ersilia Montesano, Adelia Picariello, Annachiara Oliviero, Mauro Rossi

{"title":"Development of functional nougat without diabetic effects in vivo","authors":"A. Ottombrino, F. Maurano, Ersilia Montesano, Adelia Picariello, Annachiara Oliviero, Mauro Rossi","doi":"10.47836/ifrj.30.6.04","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.04","url":null,"abstract":"Nougat is a confectionery foodstuff made of whipped egg white, sugar, honey, and nuts. In a traditional Italian nougat recipe, the mixture is flavoured with vanilla extract, and packed with toasted almonds. Traditional nougat is banned from the diets of diabetics due to high amount of sugar. In the present work, we aimed to develop innovative sugar-free nougat, and compare its textural and sensory properties with those of commercial nougat. Finally, we tested the residual hyperglycaemic effect in non-obese diabetic (NOD) mice, a model of type 1 diabetes. We developed a sugar-free nougat recipe by mixing xanthan gum, erythritol, and inulin with egg white and almonds using conventional industrial instruments. Technical analysis indicated that the structure, in terms of shear force, was comparable with that of traditional chewy nougat. Sensory analysis indicated that flavour and sweetness were preserved, whereas cohesiveness and fracturability changed significantly. Interestingly, the innovative food composition positively influenced two other texture parameters; solubility and adhesiveness. In vivo experiments showed that the number of mice in the group that was fed with experimental nougat that did not develop diabetes was significantly higher than that in the group fed with commercial nougat (66.6% vs. 33.0%; p < 0.05), and not different from that in the group fed without nougat (72.7%; p = 0.37). In conclusion, we produced, on a pilot scale, innovative sugar-free nougat with improved texture and similar sensory properties, in comparison with the traditional product. In vivo, the experimental nougat did not increase the diabetes incidence significantly.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138957855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles 基于系统安全理论的中国传统小吃食品安全评价：武汉热干面案例研究

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-12-20 DOI: 10.47836/ifrj.30.6.03

Wei Gao, Lin Li, Yingchun Xue

{"title":"Evaluation of food safety on traditional Chinese snacks based on system safety theory: The case study of Wuhan hot-dry noodles","authors":"Wei Gao, Lin Li, Yingchun Xue","doi":"10.47836/ifrj.30.6.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.6.03","url":null,"abstract":"Wuhan hot-dry noodles, as one of the traditional Chinese snacks, have been famous in most parts of China for nearly 100 years. Its characteristic, taste, and quick cooking method cater to the needs of many people. However, food safety has become an essential obstacle in developing Wuhan hot-dry noodles. The present work developed evaluation indicators, and selected an entropy method to analyse the food safety problems of Wuhan hot-dry noodles based on the system safety theory. Results showed that the score was 2.59 over 5.00, which meant the performance was below average. This could have been due to poor perception of employees on food safety, primary enterprise management, and less effective and authoritative standards within the industry. Based on the system theory, the present work suggested engineering, education, and enforcement, namely the \"3E principle”, to solve the above problems. The key to the \"3E principle” is to focus on identifying, controlling, and evaluating hazards around the most critical issues, and solving them in order of importance and urgency. The \"3E principle” also emphasises circular processing for better food safety.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138958712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0