International Journal of Food Science最新文献

{"title":"Probiotic Chocolate Containing <i>Lactobacillus plantarum</i> Dad-13 Alters the Gut Microbiota Composition of Undernourished Children in Lombok: A Randomized Double-Blind Trial.","authors":"Endang S Rahayu, Wahyu K Yoga, Husnita Komalasari, Mariyatun Mariyatun, Wednes A Yuda, Nancy E P Manurung, Pratama N Hasan, Suharman Suharman, Fathyah H Pamungkaningtyas, Dina A Nurfiana, Putrika C Pramesi, Mifta Gatya, Phatthanaphong Therdtatha, Jiro Nakayama, Mohammad Juffrie, Titiek F Djaafar, Tri Marwati, Tyas Utami","doi":"10.1155/2024/9493797","DOIUrl":"10.1155/2024/9493797","url":null,"abstract":"<p><p>The present study investigated the ingestion effect of chocolate probiotic containing <i>Lactobacillus plantarum</i> Dad-13 in undernourished children. A 100-day observation was conducted on undernourished children in Lombok, who were divided into probiotic (<i>n</i> = 28) and placebo (<i>n</i> = 28) groups. Fecal sampling was performed on the 10^th and 100^th days and further analyzed for gut microbiota composition, short-chain fatty acid (SCFA), and fecal pH. A significant difference was found in the diversity index, fecal pH, and several microbiotas at the phylum and genus levels. At the phylum level, <i>Bacteroidetes</i> was significantly higher in the probiotic group, and a higher relative abundance (RA) of <i>Firmicutes</i> was found in the placebo group. At the genus level, significant differences were observed in some bacteria, such as <i>Bifidobacterium</i> and <i>Prevotella</i>. Therefore, it can be concluded that the probiotic intervention in this study resulted in changes of gut microbiota diversity and fecal pH. <b>Trial Registration:</b> Thai Clinical Trials Registry identifier: TCTR20220425001.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9493797"},"PeriodicalIF":2.7,"publicationDate":"2024-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11316911/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141916644","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":"Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity.","authors":"Most Jesmin Akhter, Md Al-Amin, Md Akram Hossain, Md Murtuza Kamal","doi":"10.1155/2024/2662967","DOIUrl":"10.1155/2024/2662967","url":null,"abstract":"<p><p>This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5% BPP), S3 (7% BPP), and S4 (10% BPP). The addition of BPP resulted in a reduction in moisture content and an increase in ash, fat, protein, and fibre levels, while reducing overall carbohydrate content. Furthermore, BPP-enriched bread exhibited an increase in total phenolic content (TPC) (ranging from 28.46 to 42.38 mg GAE/100 g) and total flavonoid content (TFC) (ranging from 6.63 to 9.46 QE mg/g), indicating enhanced antioxidant properties. The DPPH assay demonstrated the antioxidant potential of BPP-incorporated bread, with the radical scavenging activity (RSA) increasing from 18.84% to 53.03% with increasing BPP enrichment. Color assessment revealed changes in both crust and crumb, with a decrease from 78.46 to 40.53 in the lightness (<i>L</i>∗) value of the crust and from 61.21 to 41.10 in the lightness (<i>L</i>∗) value of the crumb. Additionally, changes in <i>a</i>∗ and <i>b</i>∗ values were observed. The <i>a</i>∗ values varied between 17.59 and 12.42 for the crust and between 6.96 and 5.89 for the crumb. The <i>b</i>∗ values varied between 31.61 and 23.65 for the crust and between 19.63 and 16.58 for the crumb. Sensory evaluation suggested that up to 5% BPP inclusion in bread mirrored the texture, taste, appearance, and overall acceptability of control bread, but enrichment beyond 5% resulted in lower sensory scores. In summary, the incorporation of BPP significantly influenced various aspects of bread, highlighting its potential for applications in the food and industry sectors.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2662967"},"PeriodicalIF":2.7,"publicationDate":"2024-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11315971/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141916643","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":"Assessment of Meat Content and Foreign Object Detection in Cattle Meatballs Using Ultrasonography, Radiography, and Electrical Impedance Tomography Imaging.","authors":"Mokhamad Fakhrul Ulum, Maryani, Min Rahminiwati, Lina Choridah, Nurhuda Hendra Setyawan, Khusnul Ain, Utriweni Mukhaiyar, Fitra Aji Pamungkas, Jakaria, Agah Drajat Garnadi","doi":"10.1155/2024/9526283","DOIUrl":"10.1155/2024/9526283","url":null,"abstract":"<p><p>Meat content and physically hazardous contaminants in the internal section of meatballs cannot be detected by the naked eye or surface detectors. This study is aimed at analyzing the meat content of cattle meatballs and detecting foreign objects using ultrasonography (USG), digital radiography (DR), and electrical impedance tomography (EIT). Meatballs were produced using four different meat formulations (0%, 25%, 50%, and 75% meat) and three treatments (no preservative (control), borax, and formalin preservatives). Cast iron and plastic beads were used as models of foreign objects embedded in the samples. The echogenicity, opacity, and resistivity values of each sample were evaluated and compared across groups. The results showed that the shelf life of the control meatballs was shorter than that of meatballs with preservatives. The echogenicity and opacity values for the different meat formulations were hypoechoic in USG and grey in DR. USG was able to distinguish between control and preservative-treated meatballs but could not differentiate meat content and detect foreign objects. Conversely, DR effectively assessed meat content and detected iron-based foreign objects, while EIT showed higher resistivity values for iron and plastic beads compared to the meatball bodies.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9526283"},"PeriodicalIF":2.7,"publicationDate":"2024-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11309808/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141906542","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":"Influence of Blanching Time on the Phytochemical and Nutritive Value of Cowpea (<i>Vigna unguiculata</i> L. Walp) Leafy Vegetable.","authors":"M Y Maila, P E Tseke","doi":"10.1155/2024/9095035","DOIUrl":"10.1155/2024/9095035","url":null,"abstract":"<p><p>Seasonal production limits the effective utilization of cowpea, which is regarded as food and a cash income crop in most African rural communities. To reduce the bacterial content and inactivate the naturally occurring enzymes that could induce undesirable changes during storage of the vegetable, blanching is applied. However, loss in flavor and nutritional value is experienced. Therefore, a study was conducted to investigate the effects of different blanching times on cowpea at a constant temperature, on its nutritive value. A 2 kg sample of fresh leaves was divided into four portions and blanched at 95°C for 0 (control), 2.5, 5, and 10 min. The study was arranged in a completely randomized design in triplicate. Collected data included moisture, total phenolic, antioxidant activity, and minerals [calcium (Ca), potassium (K), cobalt (Co), chromium (Cr), and silicon (Si)]. Compared to the control, total phenolic increased at 2.5 min to 9.83 mg GAE/g but then decreased by 4.99 and 4.60 mg GAE/g at 5 and 10 min of blanching time, respectively. Similarly, antioxidant activity increased at 2.5 min to 1025 <i>μ</i>g AAE/g of WM, but reduced by 751.71 and 641.80 <i>μ</i>g AAE/g of WM at 5 and 10 min, respectively. Ca increased at 2.5, 5, and 10 min by 69.10, 62.47, and 74.53 mg/L, respectively. Similarly, K increased at 2.5, 5, and 10 min by 31.57, 49.13, and 46.03 mg/L, respectively. Contrarily, Co decreased by 7.65, 7.37, and 9.29 mg/L at 2.5, 5, and 10 min of blanching, respectively. Similarly, Cr also decreased at 2.5, 5, and 10 min, by 0.23, 0.35, and 0.56 mg/L, respectively. Si increased at 2.5 and 10 min by 4.15 and 3.31 mg/L and reduced at 5 min by 1.61 mg/L. Therefore, blanching time of 2.5 min at a constant temperature of 95°C increased the tested nutritive elements, except for moisture, Co, and Cr.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9095035"},"PeriodicalIF":2.7,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11300073/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141893377","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":"The Revalorization of Fishery By-Products: Types, Bioactive Compounds, and Food Applications.","authors":"Diana Jimenez-Champi, Frank L Romero-Orejon, Ana María Muñoz, Fernando Ramos-Escudero","doi":"10.1155/2024/6624083","DOIUrl":"10.1155/2024/6624083","url":null,"abstract":"<p><p>Recently, fish consumption has been increasing; subsequently, the number of by-products has also increased. However, generated residues are frequently discarded, and an appropriate management is necessary to properly use all fish by-products. Fishery by-products are well known for their content of bioactive compounds, such as unsaturated fatty acids, amino acids, minerals, peptides, enzymes, gelatin, collagen, and chitin. Several studies have reported that fishery by-products could provide significant properties, including antioxidant, antihypertensive, antimicrobial, anti-inflammatory, and antiobesity. Consequently, fish discards are of considerable interest to different industrial sectors, including food, nutraceuticals, medical, and pharmacology. In the food industry, the interest in using fishery by-products is focused on hydrolysates as food additives, collagen and gelatin as protein sources, chitin and chitosan to form edible films to protect food during storage, and oils as a source of Omega-3 and useful as antioxidants. Although different studies reported good results with the use of these by-products, identifying new applications in the food sector, as well as industrial applications, remains necessary.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6624083"},"PeriodicalIF":2.7,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11300074/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141895183","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":"Exploring Phytochemical Profile, Pharmaceutical Activities, and Medicinal and Nutritional Value of Wild Edible Plants in Ethiopia.","authors":"Woinshet Kassie Alemu, Limenew Abate Worku, Rakesh Kumar Bachheti, Archana Bachheti, Adam Mekonnen Engida","doi":"10.1155/2024/6408892","DOIUrl":"10.1155/2024/6408892","url":null,"abstract":"<p><p>In many parts of the world, wild edible plants (WEPs) constitute an essential component of the global food basket, providing an alternative source of wholesome and nourishing food. Ethiopia is one of countries of the world having largest concentrations of WEPs. In the country, various parts of WEPs, such as fruits, stems, leaves, tubers, roots, or entire plant sections, are frequently consumed and used as food sources for famine relief during seasonal food shortages, as well as for commercial purposes. WEPs have been also used in the country as sources of phytochemicals, traditional medicine, and pharmaceutical applications. Approximately 30%-40% of WEPs and over 413 different kinds of WEPs are commonly consumed by Ethiopians regularly. Most plant families utilized as WEPs are Moraceae, Fabaceae, Flacourtiaceae, Myrtaceae, Rosaceae, and Tiliaceae. The most widely used plant parts of WEPs were fruits. WEPs can be used as substitutes for traditional plant-based human diets because of their high nutritional value, which includes proteins, vitamins B2 and C, and low moisture content. This review focuses on using edible wild plants for pharmacological purposes, dietary supplements, and alternative medicine. Many obstacles prevent people from consuming WEPs, even when they are easily accessible and available. The use of WEPs must be encouraged by nutrition policies as one of the pillars of food and nutrition security. To increase yield, diversify the revenue streams of small-scale farmers, and protect the diminishing wild edible fruit resources, it is imperative to domesticate and enhance WEPs.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6408892"},"PeriodicalIF":2.7,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11300060/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141893376","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":"Inactivation Kinetics of Pathogenic and Nonpathogenic Bacteria Upon In Vitro Treatment With Cold Atmospheric Pressure Plasma (CAPP).","authors":"Venetia Samioti, Evangelia Kriti, Aikaterini Spanou, Theofania Tsironi, Efstathios Z Panagou","doi":"10.1155/2024/7464133","DOIUrl":"10.1155/2024/7464133","url":null,"abstract":"<p><p>In the present study, selected pathogenic (<i>Salmonella</i> Typhimurium, <i>Escherichia coli</i>, <i>Pseudomonas aeruginosa</i>, <i>Listeria monocytogenes</i>, <i>Bacillus cereus</i>, and <i>Staphylococcus aureus</i>) and nonpathogenic (<i>Pseudomonas fragi</i>, <i>Pseudomonas fluorescens</i>, <i>Brochothrix thermosphacta</i>, <i>Bacillus subtilis</i>, <i>Lactiplantibacillus plantarum</i>, and <i>Leuconostoc mesenteroides</i>) bacteria were subjected in vitro in cold atmospheric pressure plasma (CAPP) treatment for up to 15 min and the changes in the surviving microbial population were determined. Plasma treatments were carried out by a plasma jet device, operating with argon (Ar) as carrier gas under constant flow (4.0 L/min) at a frequency of 1 MHz and an electrical voltage of 2-6 kV. Microbial inactivation data were modelled using linear and nonlinear (Geeraerd, Weibull) models, through which the corresponding kinetic parameters were calculated. After 15 min of exposure to plasma radiation, the total reduction in the bacterial populations was 2.12 log₁₀ CFU mL^-1 for <i>P. fragi</i>, 1.77 log₁₀ CFU mL^-1 for <i>P. fluorescens</i>, 2.30 log₁₀ CFU mL^-1 for <i>B. thermosphacta</i>, 1.58 log₁₀ CFU mL^-1 for <i>B. subtilis</i>, 1.31 log₁₀ CFU mL^-1 for <i>L. plantarum</i>, 3.80 log₁₀ CFU mL^-1 for <i>L. mesenteroides</i> (highest reduction observed), 1.12 log₁₀ CFU mL^-1 for <i>S</i>. Typhimurium, 1.18 log₁₀ CFU mL^-1 for <i>E. coli</i>, 1.43 log₁₀ CFU mL^-1 for <i>L. monocytogenes</i>, 1.32 log₁₀ CFU mL^-1 for <i>B. cereus</i>, 0.88 log₁₀ CFU mL^-1 for <i>S. aureus</i>, and 0.73 log₁₀ CFU mL^-1 for <i>P. aeruginosa</i>. The results showed a higher reduction in the population of nonpathogenic microorganisms compared to pathogens. The relatively small decrease in the inactivation of bacteria indicates that parameter optimization is necessary to be considered to improve the efficacy of the treatment.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7464133"},"PeriodicalIF":2.7,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11286313/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141792403","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":"<i>In Vitro</i> Antioxidant and Antibacterial Activities of Medicinal Flower Laligurans <i>Rhododendron arboreum</i> Collected from Kathmandu Valley, Nepal.","authors":"Anil Kumar Jha, Monowar Alam Khalid, Shyam Narayan Labh","doi":"10.1155/2024/6073042","DOIUrl":"10.1155/2024/6073042","url":null,"abstract":"<p><p><i>Rhododendron arboreum</i>, known as Nepal's national flower and belonging to the Ericaceae family, thrives throughout the Himalayan region. This study investigates the antioxidant and antimicrobial potential of <i>Rhododendron arboreum</i> flowers. Three different extracts were prepared at concentrations ranging from 10 to 640 <i>μ</i>g/mL and assessed for their total phenolic content (TPC), total flavonoid content (TFC), and DPPH radical scavenging activity. Results showed significant accumulation of antioxidant compounds (<i>P</i> < 0.05), with TPC levels of 37.78, 67.29, and 53.46 mg GAE/g and TFC values of 49.46, 67.46, and 65.71 mg QE/g for LGP, LGE, and LGA at 640 <i>μ</i>g/mL, respectively. DPPH activity was highest in LGE (96.33%), followed by LGA (87.11%) and LGP (76.59%), compared to the standard (77.38%). The antibacterial properties were significant against <i>Aeromonas hydrophila</i>, <i>Staphylococcus aureus</i>, and <i>Escherichia coli</i> at 100% concentration, with inhibition rates of 15%, 16%, and 17% for LGP, LGE, and LGA, respectively. These findings indicate that <i>Rhododendron arboreum</i> petals, rich in bioactive compounds, possess strong antioxidant and antibacterial properties, making them potential candidates for developing cost-effective therapeutic formulations. Further research should focus on isolating specific bioactive compounds and understanding their molecular mechanisms to enhance therapeutic efficacy.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6073042"},"PeriodicalIF":2.7,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11265945/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751660","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":"The Art, Microbial Quality, Safety, and Physicochemical Characteristics of <i>Jikita</i>: A Traditional Ethiopian Fermented Beverage.","authors":"Semira Kemal, Anbessa Dabassa Koricha","doi":"10.1155/2024/6698831","DOIUrl":"10.1155/2024/6698831","url":null,"abstract":"<p><p><i>Jikita</i> is a traditional fermented beverage popular among the Oromo ethnic groups in Ethiopia. It is made from cereal and has a high alcohol content and thick texture. <i>Jikita</i> is widely consumed in the Western Oromia region of Ethiopia and holds significant socioeconomic and cultural importance. However, there is limited knowledge regarding the microbial quality and safety of <i>Jikita</i>, as well as its physicochemical and proximate composition. This study is aimed at assessing the current state of <i>Jikita</i> production and consumption. Samples were collected from two districts in the West Shewa Zone, where <i>Jikita</i> is most prevalent. A survey was conducted to gather information on production methods, sanitary conditions, ingredient composition, and the socioeconomic importance of <i>Jikita</i>. The samples were then analyzed for microbial counts, identification, and dynamics, as well as for pH, titratable acidity (TA), moisture, total solid, alcohol, carbohydrate, fat, and protein contents. The results showed that the majority of producers and sellers were middle-aged women who did not use protective clothing. Microbial counts revealed that the levels of aerobic mesophilic bacteria, yeasts, and lactic acid bacteria (LAB) were below the WHO/FDA standards, and no <i>Salmonella</i> spp. were detected. The samples exhibited varying pH, TA, moisture, total solid, alcohol, carbohydrate, fat, and protein contents. The microbial dynamics during fermentation showed that different groups of bacteria and yeasts dominated different stages. The overall microbial quality of <i>Jikita</i> was indicative of spoilage microorganisms. However, the duration of fermentation inhibited the growth of pathogenic microorganisms and extended the shelf life of the product to more than 2 months. This study provides valuable insights into traditional fermented beverages and their implications for public health. It also suggests the need for improved hygiene practices and quality control measures in <i>Jikita</i> production and consumption.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6698831"},"PeriodicalIF":2.7,"publicationDate":"2024-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11265947/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751661","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":"Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced-Fat Salad Dressing.","authors":"Sornchai Sinsuwan","doi":"10.1155/2024/4229514","DOIUrl":"10.1155/2024/4229514","url":null,"abstract":"<p><p>This study is aimed at investigating the potential use of inulin in a reduced-fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced-fat salad dressing, which has 50% less fat compared to the full-fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% <i>w</i>/<i>w</i>). The full-fat and reduced-fat salad dressings exhibited a non-Newtonian shear-thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index (<i>n</i>) and consistency coefficient (<i>K</i>) were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced-fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (<i>G</i>') and loss modulus (<i>G</i> ^″) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater <i>G</i>' than <i>G</i> ^″. Regarding the size distribution of the oil droplets, the reduced-fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced-fat samples, similar to the full-fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced-fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full-fat counterpart (<i>p</i> > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced-fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9-point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full-fat counterpart (<i>p</i> > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced-fat salad dressings.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4229514"},"PeriodicalIF":2.7,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11251795/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141626685","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}