International Journal of Food Science最新文献

{"title":"Optimizing Young Jackfruit (<i>Artocarpus heterophyllus</i> Lam.) Processing for Plant-Based Meatballs: Impact of Thermal Treatments on Quality Parameters and Organoleptic Properties.","authors":"Wisutthana Samutsri, Sujittra Thimthuad","doi":"10.1155/ijfo/2106508","DOIUrl":"10.1155/ijfo/2106508","url":null,"abstract":"<p><p>As global demand for plant-based foods increases due to their nutritional and environmental benefits, young jackfruit (<i>Artocarpus heterophyllus</i>) is emerging as a promising meat alternative. This study evaluates the effects of heat treatments-specifically blanching for 5 min and boiling for 15, 30, and 45 min-on the quality and sensory attributes of jackfruit-based meatballs. The results indicate consistent color values (<i>L</i> ^∗, <i>a</i> ^∗, and <i>b</i> ^∗) across the samples, with <i>L</i> ^∗ values ranging from 53.68 to 54.92 and <i>a</i> ^∗ values from 3.02 to 3.38. The browning index increased with longer boiling times, while the water holding capacity improved from 2.22 to 4.35 as the cooking time extended. Blanching increased the hardness (536.93 g) and springiness (8.30%) of the meatballs. However, these properties decreased with longer boiling times, reaching 317.44 g and 7.68%, respectively, after 45 min. Sensory analysis revealed a strong preference for meatballs made from young jackfruit boiled for 45 min, with the highest score in appearance, flavor, and overall acceptability. These findings suggest that boiling young jackfruit for 45 min optimizes its texture and sensory qualities, highlighting its potential as a sustainable, nutritious, and appealing ingredient for plant-based meat substitutes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2106508"},"PeriodicalIF":2.7,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11759571/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143046628","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 Sorbitol and Glycerol on Physical and Tensile Properties of Biodegradable-Edible Film From Snakehead Gelatin and <i>κ</i>-Carrageenan.","authors":"Rosmawati Rosmawati, Sri Fatmah Sari, Asnani Asnani, Wa Embe, Asjun Asjun, Dwiprayogo Wibowo, Irwan Irwan, Nurul Huda, Muhammad Nurdin, Akrajas Ali Umar","doi":"10.1155/ijfo/7568352","DOIUrl":"10.1155/ijfo/7568352","url":null,"abstract":"<p><p>Two plasticizers with distinct properties are carefully studied in this research for their suitability in creating biocomposite edible film products. The study uncovers films' physical, tensile, and biodegradability attributes, using snakehead gelatin and ĸ-carrageenan in different concentrations, with sorbitol or glycerol as plasticizers. The biomaterials of the edible film consist of snakehead gelatin (<i>Channa striata</i>) 2% (<i>w</i>/<i>v</i>); ĸ-carrageenan at concentrations of 1%, 1.5%, and 2% (<i>w</i>/<i>v</i>); and sorbitol/glycerol 15% (<i>v</i>/<i>v</i>). The addition of ĸ-carrageenan up to 2% in the formulation increased the film thickness to 0.046 ± 0.005 mm, tensile strength to 2.05 ± 0.56 MPa, and elongation at break to 35.00% ± 2.92% while decreasing the water vapor transmission rate (WVTR) to 0.17 ± 0.00 g/mm²/h (<i>p</i> < 0.05). The effect of glycerol in the composite did not affect thickness and luminosity (<i>L</i> ^∗) (<i>p</i> > 0.05), but the tensile strength increased from 0.18 ± 0.17 to 1.03 ± 0.40 MPa (<i>p</i> > 0.05). Sorbitol increased the value of color difference, elongation at break, and WVTR, namely, 19.77 ± 1.02, 25.20% ± 1.79%, and 0.28 ± 0.02 g/mm²/h, respectively (<i>p</i> < 0.05). The swelling index of the films increased with ĸ-carrageenan concentration, whereas the water content decreased (<i>p</i> < 0.05). The addition of sorbitol reduced the solubility of the film from 71.43% ± 12.39% to 42.67% ± 15.44% (<i>p</i> < 0.05), while glycerol did not affect changes in film solubility (<i>p</i> > 0.05). The presence of sorbitol had no significant effect on the contact angle (<i>p</i> > 0.05) and was more affected by the addition of glycerol at higher ĸ-carrageenan concentrations (<i>p</i> < 0.05). The ability to decompose after 28 days was more remarkable for films containing glycerol than sorbitol. Fourier transform infrared analysis revealed the functional group structures of all samples, indicating that no new compounds were formed in them. The surface structure of the sorbitol-plasticized film was predicted to be rougher and easily cracked, but more compact and dense, while the glycerol-plasticized film tended to be smoother with fainter cracks due to its hygroscopic properties.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"7568352"},"PeriodicalIF":2.7,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11753849/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023468","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":"Quality Assurance of Total Carotenoids and Quercetin in Marigold Flowers (<i>Tagetes erecta</i> L.) as Edible Flowers.","authors":"Kusumiyati Kusumiyati, Ine Elisa Putri, Yuda Hadiwijaya, Agitha Kartika, Yusuf Eka Maulana, Wawan Sutari","doi":"10.1155/ijfo/3277288","DOIUrl":"10.1155/ijfo/3277288","url":null,"abstract":"<p><p>Marigold flowers, which are also known as <i>Tagetes erecta</i> L., are widely recognized for their bright colors and health benefits. Therefore, the purpose of this research was to investigate the quality of total carotenoid content (TCC) and quercetin in marigold flowers, specifically the edible ones, using visible near-infrared spectroscopy (Vis-NIRS) technology. Both bioactive compounds in these flowers were assessed using Vis-NIRS. The technology is considered to be a rapid and non-destructive method for evaluating the quality of agricultural products. To ensure accuracy in the evaluation, Vis-NIRS was validated against conventional methods such as spectrophotometry and chromatography. The results showed that the use of Vis-NIRS helped to accurately determine the levels of TCC and quercetin in marigold flowers. Based on the analysis results, the best accuracy values for TCC were as follows: the correlation coefficient of the calibration set (<i>R</i> _cal) was 0.94, the root mean square error of the calibration set (RMSEC) was 125.57, the correlation coefficient of the prediction set (<i>R</i> _pred) was 0.87, the root mean square error of the prediction set (RMSEP) was 129.35, and the ratio of prediction to deviation (RPD) was 2.77. For quercetin, the best accuracy values were: <i>R</i> _cal was 0.96, RMSEC was 1.63, <i>R</i> _pred was 0.88, RMSEP was 2.37, and RPD was 2.09. These results demonstrate that the method provides a reliable alternative to destructive method. The research showed that Vis-NIRS served as a reliable quality assurance tool for assessing bioactive compounds in marigold flowers.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"3277288"},"PeriodicalIF":2.7,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11753848/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143023470","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":"Methods of Modifying the Content of Glucosinolates and Their Derivatives in Sprouts and Microgreens During Their Cultivation and Postharvest Handling.","authors":"Magdalena Michalczyk","doi":"10.1155/ijfo/2133668","DOIUrl":"10.1155/ijfo/2133668","url":null,"abstract":"<p><p>Sprouts and microgreens which belong to the Brassicaceae family contain significantly more glucosinolates than mature vegetables, and their composition often differs too. These plant growth stages can be a valuable supplement of the aforementioned compounds in the diet. The content and proportion of individual glucosinolates in sprouts and microgreens can be regulated by modifying the length and temperature of cultivation, the type of light, the use of mineral compounds, elicitation, primming, and cold plasma as well as storage conditions. The way in which sprouts are prepared for consumption affects the yield of glucosinolate hydrolysis. Genetic variation leading to different plant responses to the same factors (e.g., type of light) makes it necessary to conduct detailed studies involving species and variety diversity. Heat stress and the use of cold plasma appear to be fairly universal methods for increasing glucosinolate content. Studies on the use of light at different wavelengths do not provide unequivocal results. Despite experiments on the use of seed soaking solutions (e.g., sulfur and selenium compounds), there are no studies in the available literature on the effects of chemical and thermal seed disinfection methods on the glucosinolate content of the obtained sprouts and microgreens.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"2133668"},"PeriodicalIF":2.7,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11750299/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004865","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":"Comparative Analysis of Hydration Status and Microbial Quality of Tap Water Between Urban and Rural Settings in the Ashanti Region of Ghana.","authors":"Marina A Tandoh, Priscilla Owusu, Claire-Rush N A Nkrumah, Veronica Tawiah Annaful, Chris Y Asare, Samuel Selorm Attu","doi":"10.1155/ijfo/4773110","DOIUrl":"10.1155/ijfo/4773110","url":null,"abstract":"<p><p>Maintaining proper hydration is crucial for human health, physiological functions, and cognitive performance. This study sought to determine the hydration status and the microbial safety of tap water in an urban setting (Kwame Nkrumah University of Science and Technology Campus) and a rural community (Adjamesu) in the Ashanti Region of Ghana. The water safety perception and hydration status of 171 study participants aged 10-61 years were assessed. Six taps were randomly selected at each site in triplicates, resulting in 36 water samples. The microbial quality of the water was assessed by testing for heterotrophic bacteria, coliforms, <i>Staphylococcus aureus</i>, and <i>Salmonella</i>. The physicochemical quality of the water samples was assessed with a pH meter. About 68.9%, 20%, and 11.1% of participants were minimally dehydrated, significantly dehydrated, and well hydrated, respectively. Furthermore, 86.7% of the urban participants did not depend on tap water (<i>p</i> < 0.001) compared to 46.9% of the rural participants (<i>p</i> = 0.579). Moreover, 78.9% of the urban participants did not trust the quality of tap water (<i>p</i> < 0.001), compared to 38.3% of rural dwellers (<i>p</i> = 0.035). The water microbial quality assessment of both the rural and urban water samples indicated the presence of some heterotrophic bacteria at similar levels (<i>p</i> = 0.0649) between 7.0 × 10⁰ ± 1.15 and 5.93 × 10³ ± 5.51 cfu/mL. Some coliforms in the samples exceeded safe limits with those of the rural communities recording higher levels of contamination. Further assessment revealed the absence of pathogenic bacteria such as <i>Escherichia coli</i>, <i>Salmonella</i>, or <i>Staphylococcus aureus</i>. However, regular monitoring and evaluation of tap water quality are crucial, given its significance as a primary hydration source for the general population. Additionally, it would be advisable for consumers to treat their water further when using it for cooking and drinking to prevent any adverse health effects.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"4773110"},"PeriodicalIF":2.7,"publicationDate":"2025-01-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11748744/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004862","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":"Microbial Quality and Production Methods of Traditional Fermented Cheeses in Lebanon.","authors":"Mabelle Chedid, Houssam Shaib, Lina Jaber, Youmna El Iskandarani, Shady Kamal Hamadeh","doi":"10.1155/ijfo/5673559","DOIUrl":"10.1155/ijfo/5673559","url":null,"abstract":"<p><p>This study is aimed at evaluating the quality and safety of two traditional fermented dairy products commonly found in Lebanon (Ambarees and Kishk in its dry and wet forms) by detecting foodborne pathogens and indicator microorganisms. Additionally, it seeks to identify the strengths, weaknesses, opportunities, and threats to quality and the production level. A total of 58 random samples (duplicated) including goat milk (<i>n</i> = 16), dry Kishk (<i>n</i> = 8), wet Kishk (<i>n</i> = 8), and Ambarees (<i>n</i> = 26) were collected from individuals who both farm and process these products. They represent the two production levels within the identified value chains in the Shouf and West Bekaa regions. Microbiological analyses revealed that all samples were free of <i>Escherichia coli</i>, while <i>Staphylococcus aureus</i> was found in all of them with significantly higher levels of contamination in wet <i>Kishk</i>, indicating poor hygienic practices at the different production levels. Coliforms were found in only 3.8% of the <i>Ambarees</i> samples, made from raw milk, showing that the decreasing pH and water activity throughout the long milk fermentation process contributes to the low prevalence of these microorganisms and that cross-contamination might have occurred during the packaging phase. A regional pattern was observed where microbial counts (total aerobic counts, total coliforms, and <i>S. aureus</i>) were found significantly higher (<i>p</i> < 0.05) in milk samples of the West Bekaa, suggesting better hygienic conditions in the Shouf as compared to the West Bekaa. This analysis would be an important tool for developing the goat dairy sector and enhancing the production and promotion of traditional goat milk products. Valorization at the different levels of the value chain, starting with the adoption of good production practices on the farm, training on hygienic standards, innovation in packaging and marketing, and developing adequate policies, may ensure high-quality end-products that will eventually contribute to the livelihoods of the main stakeholders in this value chain and help preserve these national culinary gems.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5673559"},"PeriodicalIF":2.7,"publicationDate":"2025-01-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11735057/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004867","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":"Analysis of Food Safety Knowledge and Practices Among Food Handlers in Restaurants and Street Food Markets in Dhaka, Bangladesh: A Cross-Sectional Study.","authors":"Md Shamsur Rahman, Md Shameem Hossain, Md Fuad Hasan Pulok","doi":"10.1155/ijfo/5369920","DOIUrl":"10.1155/ijfo/5369920","url":null,"abstract":"<p><p>This study is aimed at analyzing food safety knowledge and practices among food handlers in restaurants and street food markets in Dhaka, Bangladesh. Inadequate food handling practices remain a major worldwide health problem and are one of the main causes of food-related diseases. In Bangladesh, where the restaurant business is expanding quickly, food safety must be upheld to stop foodborne illness outbreaks. A cross-sectional study involving 300 street food vendors and restaurant workers was conducted through in-person interviews using a structured questionnaire. Descriptive and inferential statistical methods were employed to analyze the data. The study revealed that while most workers understood basic hygiene practices, critical knowledge gaps persisted. Male workers demonstrated lower food safety knowledge than females (<i>p</i> ≤ 0.01), and higher knowledge scores were associated with both greater education (<i>p</i> ≤ 0.001) and experience (<i>p</i> ≤ 0.05). Workers in fast food establishments showed higher knowledge levels (<i>p</i> ≤ 0.001), and knowledge was more strongly linked to job responsibilities than to training (<i>p</i> ≤ 0.001). In terms of practices, women adhered more closely to food safety guidelines than men (<i>p</i> ≤ 0.05). Age, education, and experience had no significant effects on practice adherence, though fast-food workers exhibited higher compliance (<i>p</i> ≤ 0.05). Training and job responsibilities showed no significant effects on food safety practices. The results demonstrate that there are disparities in food handlers' understanding of food safety, with gaps primarily in the areas of cross-contamination avoidance, personal hygiene, and temperature control. Furthermore, observed practices suggest suboptimal adherence to advised food safety protocols.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"5369920"},"PeriodicalIF":2.7,"publicationDate":"2025-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11732281/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004943","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":"Optimizing Edible Sorghum Bowls: Effects of Roasting and Edible Flower Powder Enhancement on Technological, Nutritional, Antioxidant, and Functional Properties.","authors":"Devatha Manivel, Raajeswari Paramasivam, Swarup Roy","doi":"10.1155/ijfo/1771084","DOIUrl":"10.1155/ijfo/1771084","url":null,"abstract":"<p><p>The widespread reliance on single-use plastics (SUPs) has fostered a global throwaway culture, especially in the food packaging industry, where convenience and low cost have driven their adoption, posing serious environmental threats, particularly to marine ecosystems and biodiversity. Edible and ecofriendly packaging made from millet, specifically sorghum (<i>Sorghum bicolor</i> (<i>L.</i>) Moench), is a promising solution to mitigate SUP consumption and promote sustainability. This study explores the development of edible sorghum bowls, enhanced through roasting and incorporating 3 g of hibiscus and rose flower powders. The standardized sorghum bowl was analyzed for nutritional value; optical, technological, functional, and mechanical properties; and shelf life, and the results were discussed. The bowls, 18.5 g of average weight, dimensions of 10.2 cm, and a thickness of 3 mm, were baked in a unique bowl-shaped mold at 80°C for 7 min. Enhancing the bowls with flower powder improved their optical properties and nutrient content. The addition of flower powder also increased phytochemical levels, according to qualitative analysis, while roasting sorghum reduced tannin and phytic acid content. The IC50 values revealed that hibiscus (47.74 mg/mL) and rose (39.87 mg/mL) enrichment boosted antioxidant activity. Sensory evaluations favored roasted bowls across all attributes, while Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analyzer (TGA) analyses confirmed significant structural changes. The enhanced bowls exhibited greater hardness and hold hot or cold snacks for 90 min without compromising structural integrity. Additionally, these bowls demonstrated an extended shelf life, low microbial count (1 × 10¹CFU/g), reduced toxicity (3%-10% mortality in brine shrimp assays), and complete biodegradation within 15 days in wet soil. These findings indicate that sorghum-based edible bowls present a nutritious, viable, less toxic alternative to SUPs, appealing to a broad demographic, especially in the food and tourism sector, and contributing to environmental conservation by reducing plastic waste and suitable for wide consumption.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2025 ","pages":"1771084"},"PeriodicalIF":2.7,"publicationDate":"2025-01-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11729517/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143004899","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":"Understanding the Influence of Rheology on Biofilm Adhesion and Implication for Food Safety.","authors":"Adedola Adeboye, Helen Onyeaka, Zainab Al-Sharify, Nnabueze Nnaji","doi":"10.1155/ijfo/2208472","DOIUrl":"https://doi.org/10.1155/ijfo/2208472","url":null,"abstract":"<p><p>Understanding biofilm rheology is crucial for industrial and domestic food safety practices. This comprehensive review addresses the knowledge gap on the rheology of biofilm. Specifically, the review explores the influence of fluid flow, shear stress, and substrate properties on the initiation, structure, and functionality of biofilms, as essential implications for food safety. The viscosity and shear-thinning characteristics of non-Newtonian fluids may impact the attachment and detachment dynamics of biofilms, influencing their stability and resilience under different flow conditions. The discussion spans multiple facets, including the role of extracellular polymeric substances (EPSs) in biofilm formation, the impact of rheological attributes of biofilm on their adhesion to surfaces, and the influence of shear forces between biofilms and substrate's surface characteristics on biofilm stability. Analytical techniques, encompassing rheometry, microscopy, and molecular biology approaches, are scrutinized for their contributions to understanding these interactions. The paper delves into the implications for the food industry, highlighting potential risks associated with biofilm formation and proposing strategies for effective control and prevention. Future research directions and the integration of rheological considerations into food safety regulations are underscored as pivotal steps in mitigating biofilm-related risks. The synthesis of microbiology, materials science, and engineering perspectives offers a multidimensional exploration of rheology-biofilm interactions, laying the groundwork for informed interventions in diverse industrial settings.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2208472"},"PeriodicalIF":2.7,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11707067/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142948343","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 Culture Media on the Yield and Protein Content of <i>Pleurotus ostreatus</i> (Jacq.) Kumm Mycelia.","authors":"Kayise Hypercia Maseko, Thierry Regnier, Obiro Cuthbert Wokadala, Paul Bartels, Belinda Meiring","doi":"10.1155/ijfo/5562732","DOIUrl":"https://doi.org/10.1155/ijfo/5562732","url":null,"abstract":"<p><p>The development of alternative proteins derived from fungi-based sources is gaining recognition due to their health benefits and lower environmental impact, compared to traditional animal-based sources. In this study, we investigated the culture conditions for <i>Pleurotus ostreatus</i> mycelia, focusing on the nutritional requirements and yield optimization using solid surface culture and liquid-state culture methods. Our findings indicate that optimal culture conditions involve glucose as the primary carbon source, with an initial pH of 6.0. By the eighth day of the culture period, media formulated with amaranth seed flour and Bambara groundnut flour yielded the highest mycelial protein content, characterized by a compact filamentous network with fewer open pores. Additionally, urea supplementation at 0.01% concentration on amaranth seed-based nutrient medium significantly increased the protein content from 31.4% to 38.7% (dry weight basis). The research findings contribute to the development of fungal-based proteins, which are essential in the production of sustainable food products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5562732"},"PeriodicalIF":2.7,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11698607/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142931619","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}