international food research journal最新文献

{"title":"Assessment of selenium content in tropical fish species using hydride generation atomic absorption spectrometry","authors":"Nguyen Thanh-Nho, Le-Thi Anh-Dao, Le Quang-Huy, L. Huynh-Mai, Do Minh-Huy, N. Cong-Hau","doi":"10.47836/ifrj.30.3.05","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.05","url":null,"abstract":"The present work aimed to investigate the chemical sides in hydride generation atomic absorption spectrometry (HG-AAS) (i.e., a simple, low-cost, and sensitive approach) for selenium (Se) analysis in fish samples, and to assess the Se content in different tropical fish species. The limits of detection and quantification were of 0.25 and 0.75 µg/L, respectively, which were comparable to other similar methods employing HG-AAS. Good linearity (R2 = 0.9999) was achieved within Se concentrations (0.50 to 10.0 µg/L). Favourable repeatability (RSDr = 1.9%) and reproducibility (RSDR = 3.5%) were obtained. DORM-4, a certified reference material, was used to evaluate the accuracy of the analytical method, and there was no statistically significant difference between the certified and measured values at the confidence level of 95%. For 24 collected samples of tropical fish species, the Se contents in marine fish were generally higher than those in freshwater fish (1,131.2 – 2,109.5 vs. 119.7 – 472.1 µg/kg) with high recoveries obtained from all spiked samples (95.1 to 99.1%).","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"25 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80182264","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}

{"title":"Response surface optimisation of technological parameters for producing Ganoderma lucidum by solid-state fermentation from Panax notoginseng residues and kinetics","authors":"Xiandong Tan, Fangfang Chen, Wei Hu, Junyuan Guo, Yi-jin Yang","doi":"10.47836/ifrj.30.3.14","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.14","url":null,"abstract":"The present work aimed to investigate the optimal control strategy for Ganoderma lucidum (Chuanzhi No. 6) fermentation from Panax notoginseng residue. Optimisation of the solid-state fermentation (SSF) technical parameters, including inoculum dosage, fermentation temperature, and fermentation time was carried out using the single-factor and Box-Behnken design methods. Results showed that the optimal technical parameters were inoculum dosage of 15.28%, fermentation temperature of 28.42°C, and fermentation time of 14 d. The predicted maximum biomass of G. lucidum was 0.4327 g, which was also verified by validation experiments. The biomass of G. lucidum increased significantly with optimised technological parameters. The logistic equation, the Boltzmann function, and the four-parameter logistic equation were respectively suitable for modelling G. lucidum growth kinetics (R2 = 0.9754), Ganoderma triterpene production kinetics (R2 = 0.9897), and the matrix consumption kinetics (R2 = 0.9826). These models can be used to predict the SSF process of G. lucidum, thus providing a theoretical basis for the development of new G. lucidum drugs, while at the same time recycle Panax notoginseng residue.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"104 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89762377","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}

{"title":"Effect of halal and stunning slaughter methods on meat quality: A review","authors":"I. A. Abd El-Rahim, B. Mashat, Shwakat M. Fat’hi","doi":"10.47836/ifrj.30.2.02","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.02","url":null,"abstract":"The handling and slaughtering processes for animals have a significant effect on meat quality. Islamic (halal) slaughter and many different stunning methods are used in the meat industry worldwide. The objective of the present review was to update the current literature and practices concerning halal slaughter and stunning methods, and their effects on meat quality. The present review used inductive reasoning and comparison between halal and stunning methods for the slaughtering of farm animals. Halal slaughter involves cutting the carotid arteries, jugular veins, oesophagus, and throat without stunning. Halal slaughter facilitates the draining of blood from the animal, which is necessary to produce high-quality meat with good conservation and increased shelf life. On the other hand, most stunning slaughter hinders the bleeding process in sheep and goats. The retained blood content may act as a suitable medium for the growth and multiplication of different kinds of harmful microorganisms and make badly bled meat hard to preserve. Proper halal slaughter has several advantages regarding meat quality in comparison to stunning methods, and requires greater management attention pre-, during, and post-slaughtering to maintain good welfare and the production of high-quality meat.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"11 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91096930","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}

{"title":"Bioaccessibility of iron and zinc in selected complementary foods fortified with micronutrient powders in Kenya","authors":"J. Kiio, R. Nduati, E. Kuria, S. Ochola, J. Okoth","doi":"10.47836/ifrj.30.2.20","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.20","url":null,"abstract":"Fortification with micronutrient powders (MNPs) is recommended as a strategy for increasing the micronutrient content in complementary foods. However, plant-based diets commonly consumed in developing countries are rich in phytates and tannins, which decrease the micronutrient bioavailability. The present work analysed the relationship between the antinutrient content, and also iron and zinc bioaccessibility, in home-made MNP-fortified complementary feeding porridges refined with white rice, maize, white sorghum, finger millet, pearl millet, Irish potato, and banana samples, which were obtained from the local market and milled into flour. Porridges were prepared using the flour, cooled to 50°C, fortified with MNPs, and subjected to in vitro digestion. Total and bioaccessible zinc and iron were quantified using atomic absorption spectrometry. Tannins and phytates were analysed using Folin-Denis and high-performance liquid chromatography methods, respectively. Porridges were classified as having poor bioavailability if their phytate-zinc and phytate-iron molar ratios were > 15 and > 0.4, respectively. Only pearl millet and soybeans showed tannin levels higher than the recommended values. The lowest phytate level was observed in refined white rice (0.11 ± 0.04 g/100 g), and the highest was in pearl millet (2.83 ± 0.10 g/100 g). Zinc bioaccessibility ranged from 7.31% (finger millet) to 26.05% (corn-soy blend). Only pearl millet porridge was classified as having poor zinc bioavailability. Iron bioaccessibility ranged from 20.73% (refined white rice) to 0.62% (pearl millet). Refined white rice and Irish potato were the only foods with the phytate-iron ratio within the recommended range. Iron bioaccessibility decreased significantly with an increase in both tannin (r = -0.31, p = 0.045) and phytate (r = -0.39, p = 0.01) contents. Zinc bioaccessibility showed a significant positive relationship with tannin levels (r = 0.41, p = 0.008), but an insignificant inverse relationship with phytate levels (r = -0.072, p = 0.700). Iron bioaccessibility was adversely affected by phytate and tannin levels. To improve iron and zinc bioavailability in complementary foods, strategies for lowering the phytate and tannin contents at the household level are recommended.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"22 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76130205","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}

{"title":"Susceptibility of Ajwa dates (Phoenix dactylifera) to aflatoxin contamination based on liquid chromatography combined with electrospray ionisation-triple quadrupole tandem-mass spectrometry (LC-ESI-MS/MS)","authors":"M. Almaghrabi, Michael Morgan","doi":"10.47836/ifrj.30.2.04","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.04","url":null,"abstract":"Dates are a staple food across the world because of their religious, cultural, and nutritional importance. There are many different varieties of dates, one of which is the Ajwa variety. There have been no reports on the contamination of Ajwa dates by aflatoxins (AFs). Therefore, the present work was conducted to investigate the incidence of AFs in Ajwa dates for the first time. Samples (100) were analysed for AFs using liquid chromatography combined with electrospray ionisation-triple quadrupole tandem-mass spectrometry (LC-ESI-MS/MS). The method was validated and regarded as reliable due to good linearity (R2 > 0.99), satisfactory recovery (61.4 - 105.7%), precision (RSDs ≤ 12.29%), and sensitivity (LOD in the range of 0.042 - 0.013 μg/kg; LOQ in the range of 0.125 - 0.038 μg/kg). Surprisingly, no aflatoxins were detected, which might indicate that this popular type of date is not likely to pose potential health risks, though further research is required.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"40 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75703756","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}

{"title":"Effect of Emblica officinalis fruit extracts on the storage quality of pork meatballs under refrigerated storage","authors":"Patcharee Prasajak, Peeraya Surisura, Jarawee Aunsanthia, Yatikran Khokthian, Pakkawat Dechewa, Wichien Sriwichai","doi":"10.47836/ifrj.30.2.11","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.11","url":null,"abstract":"The present work aimed to evaluate the effects of the supplementation of E. officinalis fruit extracts on the biochemical properties, antioxidant capacities, antimicrobial activities, and sensory attributes of pork meatballs under refrigerated storage at 4°C for 18 days. The meatball samples were divided into eight formulations including control, 0.02% butylated hydroxytoluene (BHT), 0.2% distilled water and ethanolic extracts, 0.4% distilled water and ethanolic extracts, and 0.8% distilled water and ethanolic extracts. Aqueous fruit extract exhibited higher antioxidant activity ranging from 34.30 to 75.59%, with IC50 9.74 μg/mL as compared to the other extracts. These findings were in accordance with the highest total phenolic (1,550.22 mg GAE/g extract) and flavonoid (19.35 mg CE/g extract) contents of distilled water crude extract, followed by methanolic extract, ethanolic extract, and acetonic extract, respectively. The meatballs supplemented with both ethanolic and aqueous extracts showed higher antioxidant activity than control and BHT samples, particularly at the highest concentration of 0.8%. Similarly, the lowest TBARS values were observed in the samples with 0.8% ethanolic extracts ranging from 0.08 - 0.45 mg MDA/kg of sample. In contrast, the meatballs supplemented with aqueous extracts yielded the lowest microbial counts of 1.94 - 4.90 log CFU/g in comparison with the samples supplemented with ethanolic extracts. This was in agreement with the lowest MIC and MBC values of aqueous crude extracts (3.98 mg/mL) against all the tested foodborne pathogens. Based on sensory analysis, supplementing the pork meatballs with either ethanolic or aqueous extracts resulted in decreased sensory attributes in a concentration-dependent manner. E. officinalis fruit extracts could have an impact on unpleasant sensory characteristics in the meatballs with increasing levels of supplementation.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"31 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88720501","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}

{"title":"Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly","authors":"Tunyaluk Bouphun, Tanongsak Sassa-deepaeng, Ritthikrai Krueaboon","doi":"10.47836/ifrj.30.2.13","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.13","url":null,"abstract":"Developing confectionery products by reducing sugar and using natural ingredients is an important response to health-conscious consumers. In the present work, we determined how different concentrations of sucralose (SC)—0, 25, 50, 75, and 100%—as a replacement for sucrose while maintaining the same level of sweetness of rose tea gummy jelly (RTGJ) could affect the physical properties, reducing sugar content, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity by DPPH method, sensory properties, and consumer attitude toward RTGJ. Results showed that the red colour (a* value) of 100% SC was the highest (p < 0.05). The hardness, gumminess, and chewiness values of 50% SC were the highest at a significant level (p < 0.05). The springiness and water activity of all samples were not significantly different (p > 0.05). Total reducing sugar content in the control sample was significantly higher (p < 0.05) than in other samples. The TPC and TFC of RTGJ were not significantly different (p > 0.05) among all samples, while antioxidant activity slightly decreased with increasing amount of SC in RTGJ. Remarkably, sensory analysis revealed no differences between the control sample and 100% SC, which had the highest liking scores in terms of sweetness, sourness, springiness, rose tea flavour, and overall liking. Consumers expressed that RTGJ with 100% SC could help them to relax and decrease tooth decay. The present work introduced a new functional jelly confectionery product using 100% SC and adding rose tea which showed potential for promoting phytochemical properties and enhancing emotional and health advantages.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"236 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77014567","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}

{"title":"Novel method of hydrolysed collagen extraction from hide trimming waste","authors":"F. Purba, O. Suparno, M. S. Rusli, I. Fatimah","doi":"10.47836/ifrj.30.2.08","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.08","url":null,"abstract":"Hide trimming waste is a by-product of tannery. Collagen is the main structural protein in hide trimming waste (70%), and extensively utilised in numerous industries including food, non-food, cosmetics, and medical. Research related to the development of hydrolysed collagen (h-collagen) extraction methods from cowhide, especially from the hide trimming waste, is still limited. The present work thus aimed to develop a four-step method for extracting h-collagen from hide trimming waste, and examine the product's properties. The present work successfully developed a method for extracting h-collagen from trimming waste with a 20.35% yield. Analysis of molecular weight, FTIR, and amino acid composition confirmed that the product was h-collagen with a molecular weight of 16 - 23 kDa. This h-collagen had higher antioxidant activity than commercial h-collagen, with an IC50 value of 238.5 ppm.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"1 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78757503","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}

{"title":"Emerging natural and high-phenolic sweet substances: A review","authors":"Hock Eng Khoo, Bolin Chen, Jing Li, Xia Li, S. Cheng, A. Azlan","doi":"10.47836/ifrj.30.2.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.03","url":null,"abstract":"Emerging high-phenolic sweeteners impart a sweet taste to foods and beverages, and are desirable sugar alternatives. Most refined sugars have a low antioxidant content due to polyphenol degradation occurring during sugar refining. Natural sweeteners such as honey, molasses, and dark brown sugar possess moderate to high phenolic content. Other phytochemicals found in natural sweeteners are carotenoids, organic acids, and terpenoids. Additionally, molasses and syrups synthesised from anthocyanin-rich fruits and roots contain anthocyanins apart from flavonoids. Non-nutritive sweeteners, such as sugar alcohols, are low in calories besides their sweet taste. Sweet proteins, dihydrochalcones, phenolics, and terpenoid derivatives are emerging sweeteners. These sweet substances are effective antioxidants that could help reduce oxidative stress in the human body although the amount ingested is usually low. The present review emphasised specific natural, high-phenolic, and other sweet compounds, and examined the antioxidative characteristics of these sweeteners. The risk of excessive ingestion of these sweet substances is yet to be proven.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"213 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79466508","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}

{"title":"Tapioca starch-based films containing oregano, Vietnamese mint, and curry leaf essential oils for food packaging applications","authors":"S. H. Othman, Nurul Syafqah Kahar, Norhazirah Nordin, Nur Diyana Alyas, Noor Zafira Noor Hasnan, Rosnita Abdul Talib, J. Karyadi","doi":"10.47836/ifrj.30.2.19","DOIUrl":"https://doi.org/10.47836/ifrj.30.2.19","url":null,"abstract":"Sustainable food packaging made from starch is a viable alternative to the usage of petrochemical-based plastics. The incorporation of additives, particularly essential oils, into the starch film can potentially improve the mechanical properties and enhance its functionality. The present work investigated the effects of the incorporation of different types and concentrations (0, 0.25, 0.5, 0.75, and 1%; v/v) of essential oils (EOs) from oregano, Vietnamese mint (VEO), and curry leaf on the mechanical and optical properties of starch films. Additionally, the quality attributes of strawberries wrapped using the films during storage were investigated in terms of weight loss, colour changes, and firmness. It was observed that the incorporation of EOs into the starch films improved the elongation at break, especially at higher concentrations. These films became slightly yellowish and more opaque. Besides, the changes in quality attributes of strawberries wrapped with starch/EOs films were the lowest as compared to the unwrapped strawberries and the strawberries wrapped with starch films. Starch films incorporated with 1% (v/v) VEO were the most effective films due to relatively high flexibility and low stiffness, apart from the ability to decrease the changes in quality attributes of strawberries. To conclude, the starch/EOs films have great potential for food packaging applications.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":"17 1","pages":""},"PeriodicalIF":0.8,"publicationDate":"2023-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87788132","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}