International Journal of Food Science最新文献

{"title":"Effect of Ultrasonic-Assisted Enzymatic Hydrolysis on Functional Properties and Antioxidant Activity of Eri Silkworm Pupa Protein Isolate.","authors":"Kanchana Thongrattanatrai, Rarisara Impaprasert, Worapot Suntornsuk, George Srzednicki","doi":"10.1155/2023/9409710","DOIUrl":"https://doi.org/10.1155/2023/9409710","url":null,"abstract":"<p><p><i>Philosamia ricini</i> (Eri silkworm) pupa protein isolate (EPI) was utilized to prepare pupa protein hydrolysate (EPIH) through enzymatic hydrolysis. Additionally, the isolate underwent ultrasonic treatment at 20 kHz to become ultrasound pretreated EPI (EPIU), which was then enzymatically hydrolyzed to obtain ultrasound pretreated protein hydrolysate (EPIUH). The physicochemical properties of these samples were investigated, including molecular weight, solubility, foaming and emulsion properties, water- and oil-holding capacity, antioxidant activity, and color. When compared to EPI (used as the control), EPIU exhibited a high degree of hydrolysis at 20 minutes (DH = 29.24%). At a total process time of 20 minutes, the degree of hydrolysis for EPIH, EPIU, and EPIUH was found to be 13%, 29%, and 41%, respectively. SDS-PAGE analysis indicated no difference in molecular weight between EPI and EPIU (11-75 kDa). However, the molecular weight profiles of EPIH and EPIUH were reduced (8-45 kDa), resulting in changes in protein functionalities. The high DH value contributed to the enhancement of antioxidant activity, solubility, emulsion capacity, emulsion stability, and foam capacity of the protein isolate at pH 7. Furthermore, the ultrasonic pretreatment of the protein hydrolysate increased the lightness of the protein powder by reducing the enzyme activity of the polyphenol oxidase (PPO). These results suggest that ultrasonic pretreatment of the protein hydrolysate could be applied to improve the properties of Eri silkworm pupa protein for use in the food and beverage industry, such as protein-rich beverages or salad dressings.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"9409710"},"PeriodicalIF":4.0,"publicationDate":"2023-11-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10710364/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138800145","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":"Gastrointestinal Effects on the Antioxidant and Immunomodulatory Properties of South African Fynbos Honey.","authors":"Innocentia Botlhale Magoshi, Anwani Wendy Nekhumbe, Mohammed Auwal Ibrahim, June Cheptoo Serem, Megan Jean Bester","doi":"10.1155/2023/2553197","DOIUrl":"10.1155/2023/2553197","url":null,"abstract":"<p><p>The Fynbos biome, Western Cape Province, South Africa, produces a unique honey from <i>Apis mellifera capensis</i>. The bioactivity of Fynbos (FB1-FB6) honeys and Manuka, unique manuka factor 15+ (MAN UMF15+) honey subjected to simulated <i>in vitro</i> digestion, was compared. The effect of each phase of digestion on the antioxidant properties and nitric oxide- (NO-) associated immunomodulatory effects was determined. The total phenolic content of MAN (UMF15+) was higher than that of FB honeys, and following digestion, the percentage bioaccessibility (BA) was 68.6% and 87.1 ± 27.0%, respectively. With the Trolox equivalent antioxidant capacity assay, the activity of FB1 and FB6 was similar to MAN (UMF15+) but reduced for FB2, FB3, FB4, and FB5 with a %BA of 77.9% for MAN (UMF15+) and 78.2 ± 13.4% for FB. The oxygen radical absorbance capacity of MAN (UMF15+) and FB honeys was similar and unaltered with digestion. In a cellular environment, using colon adenocarcinoma (Caco-2) cells, both undigested and the gastric digested honey reduced 2,2'-azobis-(2-amidinopropane) dihydrochloride- (AAPH-) mediated peroxyl radical formation. In contrast, following gastroduodenal digestion, the formation of reactive oxygen species (ROS) was increased. In murine macrophage (RAW 264.7) cells, all honeys induced different levels of NO which was significantly increased with digestion for MAN (UMF15+) and FB1. In LPS/IFN-<i>γ</i> stimulated RAW 264.7 macrophages, only undigested MAN (UMF15+) effectively reduced NO levels, and with digestion, NO scavenging activity of MAN (UMF15+) was reduced but increased for FB5 and FB6. In a noncellular environment, MAN (UMF15+), FB1, FB2, and FB6 scavenged NO, and with digestion, this activity was maintained. This study has identified that undigested and gastric-digested FB honey has antioxidant properties with strong potential anticancer effects following gastroduodenal digestion, related to ROS formation. MAN (UMF15+) had anti-inflammatory effects which were lost postdigestion, and in contrast, FB5 and FB6 had anti-inflammatory effects postdigestion.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"2553197"},"PeriodicalIF":4.0,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10691895/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138477571","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":"Home-Drying Operation Effect on Moisture Content, Electric Energy Consumption, Ascorbic Acid, Total Polyphenol Content, and Color of Sliced \"Fuji\" Apples.","authors":"Jeanethe Monsalves, Erick Scheuermann","doi":"10.1155/2023/9996331","DOIUrl":"10.1155/2023/9996331","url":null,"abstract":"<p><p>A home dehydrator allows obtaining dried apples that are beneficial to human health, but its operations will affect the chemical and organoleptic quality of this fruit. In this study, the effect of the drying temperature and mass load of sliced fresh \"Fuji\" apples in a home dehydrator was evaluated with regard to moisture content, electric energy consumption, ascorbic acid, total polyphenol content, and color of the dried fruit. Fresh \"Fuji\" apples were cut to obtain a uniform slice with a thickness of 4 mm and diameter from 60 to 75 mm. A home dehydrator was operated at 50 and 70°C (nominal temperatures), with a total sliced apple load of 250 and 500 g, uniformly distributed in five trays. Drying was carried out for 7 hours, and every hour, the trays were rotated, changing their position from the top to the bottom. Only the middle tray was always kept in the same position. As result, the level of nominal temperature (50/70°C) was not reached for any of the trays, regardless of the mass load (250/500 g) in the home dehydrator. The temperature average for fruits dried in trays of the home dehydrator that were rotated (top and bottom) and kept in the same position (middle) did not differ (<i>p</i> > 0.05) among them. At the end of drying, the apple treatment at 50°C/250 g, 50°C/500 g, 70°C/250 g, and 70°C/500 g reached 23.1, 26.2, 4.3, and 4.5% (w.b.), respectively. The drying conditions at nominal 50°C favored the quality of the dried sliced apples with regard to ascorbic acid and total polyphenol content; however, the treatment at nominal 70°C produced less variation in color with respect to the fresh fruit. The home dehydrator allowed obtaining sliced dried \"Fuji\" apples that adequately preserve the ascorbic acid, total polyphenol, and color with respect to the fresh fruit.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"9996331"},"PeriodicalIF":4.0,"publicationDate":"2023-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10689070/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138477671","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":"Evaluation of Minimum Inhibitory Concentration of Heavy Metals Contained in Packaging Material Digest on Prominent Gut Microbiota.","authors":"Senna Mukhi, Biranthabail Dhanashree, Rukmini Mysore Srikantiah, Poornima Manjrekar, Sindhu Harish","doi":"10.1155/2023/3840795","DOIUrl":"10.1155/2023/3840795","url":null,"abstract":"<p><p>Several scientific investigations have revealed that the leaching of metals from packaging material into the packed food is an unavoidable process. Hence, this study is aimed at investigating the effect of leached heavy metals from food packing materials on normal human gut flora. We analysed the effect of vanadium, arsenic, cadmium, and mercury present in digested packaging materials (DPM) on standard strains of <i>Escherichia coli</i> ATCC 25923, <i>Pseudomonas aeruginosa</i> ATCC 27853, <i>Klebsiella pneumoniae</i> ATCC 70063, and <i>Enterococcus faecalis</i> ATCC 29212. The minimum inhibitory concentration (MIC) of laboratory-grade heavy metal salts and heavy metals present in DPM was determined by the agar dilution method. For all four bacteria, the MIC of cadmium and arsenic in the DPM was 7 <i>μ</i>g/ml and 1.6 <i>μ</i>g/ml, respectively. The MIC of mercury in DPM was 1.6 <i>μ</i>g/ml for <i>E. coli</i>, <i>K. pneumoniae</i>, and <i>E. faecalis</i> and 1.4 <i>μ</i>g/ml for <i>P. aeruginosa</i>. MIC of vanadium for <i>E. coli</i>, <i>P. aeruginosa</i>, and <i>E. faecalis</i> was 2.2 <i>μ</i>g/ml, and for <i>K. pneumoniae</i> was 2.0 <i>μ</i>g/ml. The difference in MICs of heavy metals in DPMs and heavy metal salts was not statistically significant. MICs were within CODEX-specified permissible levels. Though heavy metals in packaging material have not shown a deleterious effect on representative human gut flora, there is scope to study their effect on the gut microbiome. Thus, understanding the risk of heavy metal ingestion through unknown sources and avoiding any possible ingestion is crucial to preventing chronic diseases.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"3840795"},"PeriodicalIF":4.0,"publicationDate":"2023-11-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10684320/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138459857","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":"Modelling the Survival of Acid-Adapted and Nonadapted <i>Escherichia coli</i> O157:H7 in <i>Burkina</i>: A Western African Traditional Fermented Milk Product.","authors":"Leticia Donkor, Nicole Sharon Affrifah, Angela Parry-Hanson Kunadu, Samuel Kwofie, Stephen Yeboah, Bernard Kuditchar","doi":"10.1155/2023/1011319","DOIUrl":"https://doi.org/10.1155/2023/1011319","url":null,"abstract":"Burkina, a traditional fermented dairy product, is consumed in most parts of West Africa, including Ghana. Studies on the microflora of Burkina have indicated the presence of Escherichia coli and other pathogenic organisms. Thus, predicting the survival of E. coli in the product will inform the best manufacturing and handling practices. This study investigated the combined effect of storage temperature and time on the survival of acid-adapted and acid-non-adapted E. coli O157:H7 in Burkina. Samples were pasteurised and inoculated with acid-adapted or acid-non-adapted E. coli O157:H7. They were stored at 5, 15, and 30°C for 0, 2, 4, 6, 8, 10, 12, 14, 18, and 48 h, and the bacteria colonies were enumerated. Growth rate (survival versus time) models were developed using MATLAB software. Observed data were fitted to the Baranyi model using the DMFit curve fitting software. The E. coli O157:H7 strain appeared inherently tolerant to acid, with storage time having the most significant effect on the response parameter, survival (log CFU/mL). A negative correlation was observed for the primary models (survival versus time), which accounted for 79-97% of the relationship (p < 0.05). Although E. coli survived, its growth was inhibited over time regardless of acid adaptation.","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"1011319"},"PeriodicalIF":4.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10681757/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138459824","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":"Prevalence and Risk Assessment of Aflatoxin in Iowa Corn during a Drought Year.","authors":"Emily H Branstad-Spates, Erin L Bowers, Charles R Hurburgh, Philip M Dixon, Gretchen A Mosher","doi":"10.1155/2023/9959998","DOIUrl":"https://doi.org/10.1155/2023/9959998","url":null,"abstract":"<p><p>Warm temperatures and drought conditions in the United States (US) Corn Belt in 2012 raised concern for widespread aflatoxin (AFL) contamination in Iowa corn. To identify the prevalence of AFL in the 2012 corn crop, the Iowa Department of Agriculture and Land Stewardship (IDALS) conducted a sample of Iowa corn to assess the incidence and severity of AFL contamination. Samples were obtained from grain elevators in all of Iowa's 99 counties, representing nine crop reporting districts (CRD), and 396 samples were analyzed by IDALS using rapid test methods. The statewide mean for AFL in parts per billion (ppb) was 5.57 ppb. Regions of Iowa differed in their incidence levels, with AFL levels significantly higher in the Southwest (SW; mean 15.13 ppb) and South Central (SC; mean 10.86 ppb) CRD (<i>p</i> < 0.05) regions of Iowa. This sampling demonstrated high variability among samples collected within CRD and across the entire state of Iowa in an extreme weather event year. In years when Iowa has AFL contamination in corn, there is a need for a proactive and preventive strategy to minimize hazards in domestic and export markets.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"9959998"},"PeriodicalIF":4.0,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10681756/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138459825","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":"Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits.","authors":"Ashiq Hussain, Salah Laaraj, Tusneem Kausar, Aziz Tikent, Hanane Azzouzi, Samina Kauser, Qurat Ul An, Aqsa Iqbal, Saima Akram, Rizwan Nisar, Ayesha Najam, Haya Fatima, Shazia Yaqub, Kaoutar Elfazazi","doi":"10.1155/2023/6654250","DOIUrl":"https://doi.org/10.1155/2023/6654250","url":null,"abstract":"<p><p>The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68 ± 0.04), fiber (6.79 ± 0.12), protein (10.42 ± 0.25), and fat (36.90 ± 0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32 ± 0.03), iron (2.12 ± 0.05), zinc (3.88 ± 0.12), and manganese (2.25 ± 0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08, 17.29 ± 0.04, 46.12 ± 0.05, 1.06 ± 0.01, 1.97 ± 0.01, 0.12 ± 0.01, and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35, 44.35 ± 0.50, 71.29 ± 0.32, 2.59 ± 0.4, 2.75 ± 0.02, 1.31 ± 0.01, and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"6654250"},"PeriodicalIF":4.0,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10667046/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138459858","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":"Ultrasound-Assisted Extraction of Antioxidant Compounds from \"Cẩm\" Purple Rice Bran for Modulation of Starch Digestion.","authors":"Le Thi Kim Loan, Nguyen Minh Thuy, Ngo Van Tai","doi":"10.1155/2023/1086185","DOIUrl":"https://doi.org/10.1155/2023/1086185","url":null,"abstract":"<p><p>Purple rice, locally known as \"Cẩm\" rice, is cultivated in the southern region of Vietnam. The bran of \"Cẩm\" rice is often disregarded and underutilized; nevertheless, it harbours substantial nutritive value, particularly in terms of antioxidant compounds. Additionally, sonication, an emerging and \"green\" technological approach, has been employed to augment the extraction efficiency of these antioxidants. This research is aimed at optimizing and maximizing the antioxidant recovery capacity including phenolic and total flavonoid compounds, along with their antioxidant activities, through the assistance of ultrasound waves. The effect of the extract on the starch digestion process was also investigated. The study employed the Box-Behnken experimental design, encompassing three variables: extraction time (20-40 minutes), temperature (60-80°C), and solvent-to-material ratio (8 : 1 to 12 : 1). Analysis was conducted on total phenolic compounds, total flavonoid content, and antioxidant activities. Results demonstrated that the peak yield of antioxidant compounds and their corresponding activities were attained at an extraction duration of 29.38 minutes, a temperature of 69°C, and a solvent-to-material ratio of 9.92. Under these optimal conditions, the yields were as follows: total phenolic compounds at 60.821 mg GAE/g, total flavonoid compounds at 3.2696 mg QE/g, percentage inhibition of DPPH at 74.778%, and FRAP value at 54.112 <i>μ</i>mol Fe (II)/g. The established models were validated and exhibited a strong alignment between predicted and actual values, with disparities of less than 3% under optimal conditions. Furthermore, the extract was codigested with cooked corn starch, revealing a dose-dependent effect on starch digestibility. The sluggishness of digestion rate was observed when 20 mg of the extract was supplemented to 200 mg of cooked corn starch. This suggests that rice bran extract holds promise as an effective ingredient for mitigating starch digestion, particularly beneficial for individuals dealing with diabetes.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"1086185"},"PeriodicalIF":4.0,"publicationDate":"2023-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10667058/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138459826","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":"Impact of Pretreatment and Drying Factors on Chemical and Biochemical Attributes of Moroccan <i>Thompson Seedless</i> Grapes.","authors":"Abdelhakim Boudboud, Mohamed Ben Aziz, Hassan Hajjaj, Lhoussain Hajji, Bruno de Meulenaer, Hamid Mazouz","doi":"10.1155/2023/4438353","DOIUrl":"https://doi.org/10.1155/2023/4438353","url":null,"abstract":"<p><p>Drying is a common technique in the agrifood industry, but insufficient control in the drying process can result in changes to the fruit's appearance due to physiological damage during processing. The aim of this study was to investigate the impact of pretreatment and drying process parameters on Moroccan raisins' quality and safety. The experimental levels of pretreatment factors (blanching, browning agents) and drying temperature were defined at the beginning. Subsequently, a 2⁴-factorial design was employed to provide a simple and reliable model capable of relating directly the response factor (drying time, color intensity change (<i>E</i>^∗), chromaticity (<i>C</i>^∗), and browning rate) to the variables (NaOH concentration, antibrowning agent concentration, temperature, and relative humidity). All four parameters had a statistically considerable effect on studied responses. Blanching for 5 minutes at 1% of NaOH solution, using an appropriate concentration of antibrowning agent (5% Na₂S₂O₅), and drying at 70°C with 30% of relative moisture can lead to better preservation of grapes' appearance and quality (chromaticity (<i>C</i>^∗) and color change (<i>E</i>^∗)). Also, in these conditions, a lower browning rate (14.48%), a lower 5-hydroxymethylfurfural content (12.40 mg/100 g DW), and a higher level of polyphenols (135.79 ± 13.17 mg GAE/100 g DW) and flavonoid content (57.81 ± 3.08 mg Qeq/100 g DW) have been recorded while meeting international standards for SO₂ content and microbial quality.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"4438353"},"PeriodicalIF":4.0,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10665096/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138459859","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":"Impact of Different Oil Extraction Techniques on the Physicochemical Properties of <i>Adansonia digitata</i> Seed.","authors":"Hayford Ofori,&nbsp;Ato Bart-Plange,&nbsp;Ahmad Addo,&nbsp;Komla Agbeko Dzisi","doi":"10.1155/2023/6233461","DOIUrl":"10.1155/2023/6233461","url":null,"abstract":"<p><p>The seeds of baobab were found to have both industrial and domestic uses due to their essential oil qualities for topical medication. However, the seeds found in this study area in Ghana are underutilised and sometimes thrown away after being taken off the pulp. The present study is aimed at examining the impact of the two predominant techniques used for oil extraction from nonoily seeds, namely, mechanical extraction and Soxhlet (n-hexane) extraction, on both the oil yield and physicochemical properties of crude oil derived from baobab seeds. The study looked at the iodine value, peroxide value, acid value, colour, density, and other variables. Refractometers, chroma meters, and titration techniques were used for the determination of specific properties using standard methods. The Soxhlet method of oil extraction was superior in terms of maximum oil recovery, recording a value of 27.75%, in contrast to the mechanical method, which yielded a significantly lower recovery rate of 5.422%. The peroxide and iodine values were found to be 15.09 and 11.89 mEq/g and 85.89 and 88.45 g/100 g for the mechanical and Soxhlet extraction methods, respectively. Statistically significant differences (<i>p</i> ≤ 0.05) were observed between the two oil extraction methods in some of the properties measured. The study discussed the impact of these oil properties on the application of both food and nonfood products. Finally, the study has provided an essential set of data and information to enable product initiators in the cosmetic, food, and other industries to make informed decisions regarding the utilisation of baobab oil as a constituent in the formulation of products.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2023 ","pages":"6233461"},"PeriodicalIF":4.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10620024/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"71423526","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}