international food research journal最新文献_第9页

Effects of partial replacement of nitrite with different fruit and vegetable powder on physicochemical and sensory aspects of fried beef meatballs 不同果蔬粉部分替代亚硝酸盐对油炸牛肉肉丸理化和感官的影响

4区农林科学

international food research journal Pub Date : 2023-08-30 DOI: 10.47836/ifrj.30.4.14

Xinyue Liang, Yiheng Wu, Fanghua Wang, Yonghua Wang

引用次数: 0

Biosensors as freshness indicator for packed animal and marine products: A review 生物传感器在包装动物和海产品新鲜度指标中的应用研究进展

4区农林科学

international food research journal Pub Date : 2023-08-30 DOI: 10.47836/ifrj.30.4.03

T. P. Milintha Mary, B. Kumaravel, G. Nagamaniammai, S. Karishma, M. M. Essa, M. W. Qoronfleh, L. Chacko

{"title":"Biosensors as freshness indicator for packed animal and marine products: A review","authors":"T. P. Milintha Mary, B. Kumaravel, G. Nagamaniammai, S. Karishma, M. M. Essa, M. W. Qoronfleh, L. Chacko","doi":"10.47836/ifrj.30.4.03","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.03","url":null,"abstract":"There is growing interest in food quality and safety, thus creating the demand for the development of highly sensitive devices to detect freshness and quality of perishable food. The development of on-package dual sensor and smart packaging systems is gaining momentum at the end of the supply chain management, regarding the quality of packed marine products. The colour change provides a clear indication of the quality to the consumers. Simultaneously, the manufacturers can track the quality of the packed marine products, at any point in time, to take an appropriate call depending on the quality. The on-package double sensors were built dependent on two pH pointers, and applied to screen the freshness of marine products. Methyl red (MR) and bromocresol purple (BCP) are commonly used pH indicators to detect the freshness of marine products. Once the marine products start spoiling, the MR changes from red to yellow, while the BCP changes from yellow to purple, based on the pH. Therefore, the label can be used as a simple and practical freshness indicator to continuously monitor and detect the quality of packaged products by data capturing, and also collecting it by cloud computing and the internet of thinking (IoT).","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240607","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

Effects of reactive extrusion on cross-linking of corn starch 反应挤压对玉米淀粉交联的影响

4区农林科学

international food research journal Pub Date : 2023-08-30 DOI: 10.47836/ifrj.30.4.20

Maiara Pereira Mendes, Ghiovani Zanzotti Raniero, Ivo Demiate, Antonio Roberto Giriboni Monteiro

{"title":"Effects of reactive extrusion on cross-linking of corn starch","authors":"Maiara Pereira Mendes, Ghiovani Zanzotti Raniero, Ivo Demiate, Antonio Roberto Giriboni Monteiro","doi":"10.47836/ifrj.30.4.20","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.20","url":null,"abstract":"The present work aimed to evaluate the efficiency of the dual modification of corn starch by reactive extrusion, using a mono-thread extruder, and also sodium tripolyphosphate and trimetaphosphate to obtain cross-linked starch. Native starch, extruded native starch, and starch cross-linked by conventional methods were used as standards to evaluate the modification efficacy by reactive extrusion. The content of phosphorus residues allowed by legislation in starch modification is 0.4%. Therefore, the reactive extrusion demonstrated greater effectiveness because cross-linked starch obtained by this method was within the established limit of phosphorus residues, in contrast to that obtained by the conventional method, which exceeded this amount. In addition, it required greater water consumption for residual removal, therefore producing effluents, and also wasting energy and time. Cross-linking by the extrusion process showed a profound influence on the characteristics of modified starch, generating specific functional characteristics, mainly in terms of pasting properties. Also, the samples presented low viscosity and pasting temperature. In conclusion, cross-linking through reactive extrusion was fast, produced starch with phosphorus content within the limits allowed by legislation, and generated different physicochemical characteristics.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239994","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

Fabrication of polyvinyl alcohol-starch controlled release active film incorporated with 2-hydroxypropyl-β-cyclodextrin/lemongrass oil emulsion for large yellow croaker (Pseudosciaena crocea) preservation 2-羟丙基-β-环糊精/香茅油乳剂聚乙烯醇-淀粉控释活性膜的制备及大黄鱼保鲜用研究

4区农林科学

international food research journal Pub Date : 2023-08-30 DOI: 10.47836/ifrj.30.4.08

Jiaxi Wang, Xinyi Fan, Zhijie Chen, Chenwei Chen, Jing Xie

{"title":"Fabrication of polyvinyl alcohol-starch controlled release active film incorporated with 2-hydroxypropyl-β-cyclodextrin/lemongrass oil emulsion for large yellow croaker (Pseudosciaena crocea) preservation","authors":"Jiaxi Wang, Xinyi Fan, Zhijie Chen, Chenwei Chen, Jing Xie","doi":"10.47836/ifrj.30.4.08","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.08","url":null,"abstract":"Polyvinyl alcohol-starch (PVA/ST) active films incorporated with lemongrass oil (LMO) or 2-hydroxypropyl-β-cyclodextrin, and LMO (HP-β-CD/LMO) emulsion were developed in the present work. The effects of LMO or HP-β-CD/LMO emulsion on the properties of films, and their application in large yellow croaker preservation were investigated. The average particle size and the encapsulation efficiency of the HP-β-CD/LMO emulsion were 150.07 nm and 81.32%, respectively. The scanning electron microscopy (SEM) results revealed that HP-β-CD improved the compatibility between PVA and starch, and LMO was well embedded in HP-β-CD. The incorporation of LMO or HP-β-CD/LMO enhanced the water vapour barrier property and flexibility of the film while weakening its mechanical strength. The oxygen barrier property of the film was weakened by the incorporation of LMO and strengthened by HP-β-CD/LMO. The film incorporated with HP-β-CD/LMO exhibited a little weaker antioxidant and antibacterial activities than the film containing LMO owing to their release property. The existence of HP-β-CD postponed the release of LMO from the film into food simulant (10% ethanol). The preservation results demonstrated that the film containing LMO or HP-β-CD/LMO efficiently inhibited the growth of microorganisms and lipid oxidation of fish; and delayed the decomposition of protein and freshness reduction of large yellow croaker. Additionally, the film added with HP-β-CD/LMO exhibited the best protection for fish quality. In other words, the film with the proper release property of active agents contributed to the preservation of aquatic products.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136240601","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

Antimicrobial peptides: Design, chemical synthesis, activity evaluation, and application 抗菌肽:设计、化学合成、活性评价和应用

4区农林科学

international food research journal Pub Date : 2023-08-30 DOI: 10.47836/ifrj.30.4.01

Hongyan Yang, Lan Wang, Heng Du, Dongxin Zhao, Chuang Liu, Kui Lu

引用次数: 0

Physical properties and glycaemic response of tapioca noodles fortified with herb mixture 草药混合物强化木薯粉的物理特性和血糖反应

4区农林科学

international food research journal Pub Date : 2023-08-30 DOI: 10.47836/ifrj.30.4.18

Samsu Udayana Nurdin, Ratna Wylis Arief, Banon Rustiaty, Robet Asnawi, Amalia M. Mar’atun, None Arfiathi, Dyah Koesoemawardani, Neti Yuliana, Sutopo Hadi

{"title":"Physical properties and glycaemic response of tapioca noodles fortified with herb mixture","authors":"Samsu Udayana Nurdin, Ratna Wylis Arief, Banon Rustiaty, Robet Asnawi, Amalia M. Mar’atun, None Arfiathi, Dyah Koesoemawardani, Neti Yuliana, Sutopo Hadi","doi":"10.47836/ifrj.30.4.18","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.18","url":null,"abstract":"High noodle consumption is associated with an increased risk of generative diseases due to noodles' relatively high glycaemic response. Plants containing high phenolic compounds can reduce the glycaemic response of carbohydrate-rich foods. The present work thus aimed to evaluate the physical properties and glycaemic response of tapioca noodles fortified with a mixture of turmeric (T), cinnamon (C), and guava leaves (G) powder. The proportions of herbs (T: C: G) were 0.00: 0.00: 0.00 g (C1); 1.00: 0.50: 1.50 g (C2); 1.33: 0.67: 1.00 g (C3); 1.67: 0.83: 0.50 g (C4); and 2.00: 1.00: 0.00 g (C5). Herb mixtures increased the total phenolic and flavonoid contents of the noodles. Noodles with higher tensile strength (TS) were harder and less swollen because the water absorption capacity (WAC) was lower, but effect of the formulas on the oil absorption capacity (OAC) varied. Area under the curve (AUC) of blood sugar levels showed that C2 noodles had the smallest area (2,321 units) as compared to C1 (3,066 units) and C5 (3,241 units) noodles, but the difference was not statistically significant, thus indicating that the glycaemic responses of these noodles were similar to that of the original noodles when consumed by healthy volunteers.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239988","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

Chitosan and salicylic acid as alternatives for the control of postharvest fungal diseases in blueberries (Vaccinium corymbosum) 壳聚糖和水杨酸防治蓝莓采后真菌病的研究

4区农林科学

international food research journal Pub Date : 2023-08-30 DOI: 10.47836/ifrj.30.4.16

Surelys Ramos-Bell, Luis Guillermo Hernandez-Montiel, Rita Velázquez Estrada, Cristina Moreno-Hernández, Porfirio Gutierrez-Martinez

{"title":"Chitosan and salicylic acid as alternatives for the control of postharvest fungal diseases in blueberries (Vaccinium corymbosum)","authors":"Surelys Ramos-Bell, Luis Guillermo Hernandez-Montiel, Rita Velázquez Estrada, Cristina Moreno-Hernández, Porfirio Gutierrez-Martinez","doi":"10.47836/ifrj.30.4.16","DOIUrl":"https://doi.org/10.47836/ifrj.30.4.16","url":null,"abstract":"Blueberry (Vaccinium corymbosum) has characteristics that make it a highly coveted fruit by the population that seeks benefits for their health, thus giving it economic and social relevance. However, it is a very perishable fruit. In the present work, Botrytis sp., Penicillium sp., and Alternaria sp. were isolated from blueberry, and molecularly identified. The in vitro effect of chitosan (CHI) and salicylic acid (SA) on the growth of these phytopathogens was then evaluated, as well as the incidence of the disease after the application of these treatments on blueberry. CHI at 1.5% achieved an in vitro mycelial growth inhibition of Botrytis sp., Penicillium sp., and Alternaria sp. by 93, 84, and 40%, respectively. Furthermore, a complete germination inhibition of Penicillium sp. and Alternaria sp. was accomplished; Botrytis sp. spores were less sensitive to chitosan treatment. The germination percentage of the phytopathogens was reduced by 90% using SA at 5 mM. The in vivo application of CHI at 1.5% and SA at 5 mM decreased the percentage of incidence of phytopathogens in blueberries harvested after storage period at 25°C, as compared to the control. Based on these results, SA and CHI represent an alternative for the control of phytopathogens in blueberry to eliminate the use of synthetic fungicides.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136239989","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

Formulation of halalan toyyiban radish effervescent tablet 哈拉兰妥益班萝卜泡腾片的研制

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-08-21 DOI: 10.47836/ifrj.30.3.08

Nur Najihah Azahar, N. Muhammad, Nur Fazira Abdul Rahim

{"title":"Formulation of halalan toyyiban radish effervescent tablet","authors":"Nur Najihah Azahar, N. Muhammad, Nur Fazira Abdul Rahim","doi":"10.47836/ifrj.30.3.08","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.08","url":null,"abstract":"Radish is a vegetable high in nutritional and phytochemical contents that are beneficial to the human body, especially for managing kidney stone disease. However, it is less consumed as compared to other vegetables due to its pungent flavour and odour. Therefore, the objective of the present work was to formulate a radish effervescent tablet to enhance the palatability of the vegetable. The radish effervescent tablet was formulated by using Simplex Lattice Mixture Design where the percentages of sucralose and strawberry flavour were chosen as the factors. Five formulations were generated, and sensory acceptance test was conducted on them. Next, the halalan toyyiban principle compliance was evaluated based on the Halal Control Points (HCPs), toxicity assay (brine shrimp lethality assay), anti-urolithiatic properties (turbidimetric assay), and nutritional composition (energy, total protein, total fat, total carbohydrate, and total sugar). Formulation 5 (F5) with 20% citric acid, 12% sodium bicarbonate, 58% radish powder, 2.5% sucralose, and 7.5% strawberry flavour was selected as the most acceptable formulation (p < 0.05). For the halalan toyyiban principle compliance, F5 was evaluated, and it complied with the halalan toyyiban principles. It is halal, non-toxic, and safe for consumption as the LC50 was greater than 1,000 μg/mL (2,223.31 μg/mL) for toxicity test, and exhibited significant potential as an anti-urolithiatic agent (88.13% inhibition). In the future, prototype development of radish effervescent tablet with potential anti-urolithiatic and fast-dissolving properties can be carried out.","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-08-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91169921","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

Formulation and stability enhancement using vitamin A encapsulation in ocular abnormalities: A scientific review 使用维生素A包封治疗眼部异常的配方和稳定性增强:一项科学综述

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.02

C. Chandan, H. A. Pardhe, K. Nagappan, B. Sushma, M. Jeyaprakash

引用次数: 0

UV-visible light spectra of Clitoria ternatea L. flower extract during aqueous extraction and storage 阴蒂花提取物水溶液提取和贮藏过程中的紫外-可见光光谱

IF 0.8 4区农林科学

international food research journal Pub Date : 2023-06-21 DOI: 10.47836/ifrj.30.3.18

A. Marpaung, Andara Paramaputri

{"title":"UV-visible light spectra of Clitoria ternatea L. flower extract during aqueous extraction and storage","authors":"A. Marpaung, Andara Paramaputri","doi":"10.47836/ifrj.30.3.18","DOIUrl":"https://doi.org/10.47836/ifrj.30.3.18","url":null,"abstract":"Spectrophotometry is a widespread method to observe anthocyanin content, colour quality, and chemical change of an anthocyanin-source extract. The spectrogram may vary due to the extraction method, and may also change over time. The present work studied the spectrophotometric varieties of butterfly pea flower (Clitoria ternatea L.) extract using the cell wall disruption method (mortar-pestle: MP; freezing-thawing: FT; 6 min steam blanching: SB; and 6 min hot water blanching: WB) and aqueous extraction temperature (30, 45, and 60°C) for 210 min. The absorbance was monitored every 30 min. The UV-vis light absorbance shift of the extract during storage at 30°C (E30) and 50°C (E50) was also evaluated. Both SB and WB resulted in extracts with a similar spectrogram and effectively suppressed the brown colour development (browning index: 0.27 ± 0.02 and 0.3 ± 0.01, respectively). The cell wall disruption method did not affect the total anthocyanin. Therefore, the blanching process before extraction was appropriate. The most effective extraction parameter yielding the highest anthocyanin and phenolic substances were 60°C for 30 min. The E50 and E30 performed differently during storage. They showed different colour degradation patterns. For the bathochromic shift, the absorbance increased at 265 nm (phenolic substances), and that at 310 nm (acyl groups) occurred in E50. These three unique characteristics might indicate the event of intermolecular co-pigmentation between or among anthocyanin molecules that led to higher anthocyanin stability at 50°C (t0.5 24.78 days) than at 30°C (t0.5 14.28 days).","PeriodicalId":13754,"journal":{"name":"international food research journal","volume":null,"pages":null},"PeriodicalIF":0.8,"publicationDate":"2023-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82428159","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