International Journal of Food Science最新文献

{"title":"Color and Grey-Level Co-Occurrence Matrix Analysis for Predicting Sensory and Biochemical Traits in Sweet Potato and Potato.","authors":"Judith Ssali Nantongo, Edwin Serunkuma, Gabriela Burgos, Mariam Nakitto, Joseph Kitalikyawe, Thiago Mendes, Fabrice Davrieux, Reuben Ssali","doi":"10.1155/2024/1350090","DOIUrl":"10.1155/2024/1350090","url":null,"abstract":"<p><p>In sweet potato and potato, sensory traits are critical for acceptance by consumers, growers, and traders, hence underpinning the success or failure of a new cultivar. A quick analytical method for the sensory traits could expedite the selection process in breeding programs. In this paper, the relationship between sensory panel and instrumental color plus texture features was evaluated. Results have shown a high correlation between the sensory panel and instrumental color in both sweet potato (up to <i>r</i> = 0.84) and potato (<i>r</i> > 0.78), implying that imaging is a potential alternative to the sensory panel for color scoring. High correlations between sensory panel aroma and flavor with instrumental color were detected (up to <i>r</i> = 0.66), although the validity of these correlations needs to be tested. With instrumental color and texture parameters as predictors, low to moderate accuracy was detected in the machine learning models developed to predict sensory panel traits. Overall, the performance of the eXtreme Gradient Boosting (XGboost) was comparable to the radial-based support vector machine (NL-SVM) algorithm, and these could be used for the initial selection of genotypes for aromas and flavors (<i>r</i> ² = 0.64-0.72) and texture attributes like moisture or mealiness (<i>r</i> ² > 50). Among the chemical properties screened in sweet potato, only starch showed a moderate correlation with sensory features like mealiness (<i>r</i> = 0.54) and instrumental color (<i>r</i> = 0.65). From the results, we can conclude that the instrumental scores of color are equivalent to those scored by the sensory panel, and the former could be adopted for quick analysis. Further investigations may be required to understand the association between color and aroma or flavor.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"1350090"},"PeriodicalIF":2.7,"publicationDate":"2024-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11617048/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142780124","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":"Volatile Metabolite Profiles of Robusta Green Bean Coffee From Different Geographical Origins in West Java and Their Correlation With Temperature, Rainfall, and Altitudes Using SPME GC-MS-Based Metabolomics.","authors":"Erly Marwani, Tati Surjati Syamsudin, Suci Awaliyah, Rijanti Rahaju Maulani, Asep Hidayat, Ujang Dinar Husyari, Srinanan Widiyanto","doi":"10.1155/2024/6908059","DOIUrl":"10.1155/2024/6908059","url":null,"abstract":"<p><p>The chemical composition, including volatile metabolites of green coffee beans, is influenced by geographic origin. The aim of this study was to reveal the volatile metabolite profile of a single variety of Robusta green bean coffee from five major plantation regions in West Java and to correlate these profiles with temperature, rainfall, and altitude. By using solid phase micro extractions and gas chromatography-mass spectrometry, 143 different volatile compounds were detected, with aromatic hydrocarbon, alcohols, monoterpene, pyrazines, sesquiterpenes, carboxylic acids, and terpene the most dominant. Principal component analysis (PCA) indicated 64.3% variability, showing that the metabolite profile of Robusta green coffee from the Bogor region was distinctly different from those in Ciamis, Kuningan, Sumedang, and Tasikmalaya, which were more similar to each other. Metabolites such as benzaldehyde, isovaleric acid, toluene, diisobutyl succinate, 1-heptene, 4-dodecene, caffeine, acetic acid, and methyl benzoate were identified as key discriminants, with a VIP score greater than 1.5. Temperature increases were linked to higher levels of isovaleric acid, diisobutyl succinate, 4-dodecene, toluene, and acetic acid, while other discriminant metabolites declined. Increased rainfall was associated with higher levels of benzaldehyde, 1-heptene, caffeine, and methyl benzoate, but lower levels of the other discriminants. Altitude had a positive correlation with methyl benzoate and 1-heptene, and a negative correlation with isovaleric acid and 4-dodecene, with weaker correlations for other compounds. In summary, Robusta green coffee beans from different regions of West Java can be distinguished by their volatile metabolites. Bogor green coffee beans had higher levels of benzaldehyde, 1-heptene, caffeine, and methyl benzoate, Kuningan beans had more diisobutyl succinate and 4-dodecene, Ciamis beans had higher levels of isovaleric acid, diisobutyl succinate, and 4-dodecene, while Sumedang and Tasikmalaya beans were similar, with higher levels of isovaleric acid, diisobutyl succinate, 4-dodecene, toluene, and acetic acid. This difference is related to the climatic factors of temperature and rainfall, as well as the altitude at which Robusta coffee is grown.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6908059"},"PeriodicalIF":2.7,"publicationDate":"2024-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11531365/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142568654","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 Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.","authors":"Martha Olivia Vázquez-Meza, Humberto González-Ríos, Gustavo Adolfo González-Aguilar, Manuel Viuda-Martos, José Luis Dávila-Ramírez, Martín Valenzuela-Melendres","doi":"10.1155/2024/2981134","DOIUrl":"10.1155/2024/2981134","url":null,"abstract":"<p><p>The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%. The treatments were as follows: T1 (BF, no added MP), T2 (AO, no added MP), T3 (SO, no added MP), T4 (BF + 1%MP), T5 (AO + 1%MP), and T6 (SO + 1%MP). Substituting saturated fat with AO and SO improved the fatty acid profile of beef patties. The addition of pre-emulsified oils increased (<i>p</i> < 0.05) the <i>L</i> ^∗, <i>a</i> ^∗, and <i>b</i> ^∗ values. Moreover, the incorporation of MP in the meat formulation decreased (<i>p</i> < 0.05) lipid oxidation during cold storage. Adding MP to the meat formulation decreased (<i>p</i> < 0.05) lipid oxidation before and after in vitro digestion. Replacement of saturated fat with vegetable oils and incorporation of MP may be an alternative strategy to improve the quality of beef patties during cold storage and decrease lipid oxidation after in vitro digestion.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2981134"},"PeriodicalIF":2.7,"publicationDate":"2024-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11524697/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142545372","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":"A Comparative Study on the Physicochemical and Antioxidant Properties of Honeys From <i>Apis mellifera</i> L. and <i>Meliponula beccarii</i> L. Collected From Western Oromia, Ethiopia.","authors":"Ofijan Tesfaye, Diriba Muleta, Asnake Desalegn","doi":"10.1155/2024/4448277","DOIUrl":"https://doi.org/10.1155/2024/4448277","url":null,"abstract":"<p><p>Honey is a natural substance synthesized by honeybees. Its physicochemical properties and antioxidant activities differ among honey types due to floral and entomological origins. This is a comparative study on the physicochemical and antioxidant properties of honey from <i>Apis mellifera</i> and <i>Meliponula beccarii</i> L. (stingless bee) collected from different sources. <i>A. mellifera</i> honey samples were collected from hives (<i>n</i> = 13) and local markets (<i>n</i> = 13). <i>M. beccarii</i> honey samples were collected from local markets (<i>n</i> = 13). The honey samples were designated as <i>A. mellifera</i> fresh honey directly collected from hives (AMFH), <i>A. mellifera</i> honey collected from the local markets (AMMH), and stingless bees (<i>M. beccarii</i>) honey collected from markets (MBH). Physicochemical and antioxidant properties were analyzed using standard protocols. The antioxidant properties of the honey samples were assessed using total phenolic, flavonoids, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Honey from the stingless bee (MBH) had significantly (<i>p</i> < 0.0001) higher (33.5 ± 3.0%) moisture content, free acidity (113 ± 5.0 meq/kg), and maltose (3.1 ± 1.0), but significantly lower (<i>p</i> < 0.001) levels of hydroxymethyl furfural (4.4 ± 2.0 mg/kg), pH (3.0 ± 0.0), EC (0.25 ± 0.0 mS/cm), fructose (19.6 ± 2.4%), glucose (18.2 ± 1.62%), and sucrose (0.18 ± 0.13, <i>p</i> < 0.05) compared to <i>A. mellifera</i> honey collected from markets. Honey from the stingless bees had higher phenolic (273 ± 9.0 mgGAE/100 g), flavonoid (41 ± 21 mgQE/100 g), and antioxidant content (104 ± 6.0 mgAAE/100 g); however, the differences were not statistically significant (<i>p</i> > 0.05). Honey samples from the stingless bees had higher moisture, phenolic, flavonoid, and antioxidant contents but lower pH, HMF, sugar, ash, and electrical conductivity compared to <i>A. mellifera</i> honeys collected from markets. <i>A. mellifera</i> honey collected directly from the hive had higher quality than those purchased from markets. A strong awareness creation program is needed for consumers as well as honey producers to maintain the quality of honey.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4448277"},"PeriodicalIF":2.7,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11519076/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142545371","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":"Smoked and Fermented Bushmeat (Mpunam) Products: Risk Assessment of Polycyclic Aromatic Hydrocarbons (PAHs) Resulting From Processing.","authors":"A S Amponsah, H E Lutterodt, G M Ankar-Brewoo, I W Ofosu","doi":"10.1155/2024/5514988","DOIUrl":"https://doi.org/10.1155/2024/5514988","url":null,"abstract":"<p><p>The polycyclic aromatic hydrocarbons (PAHs) congener concentrations and risk upon human exposure to smoked bushmeat products were analyzed. GC/MS MRM and QuEChERS methods were used for the analysis. This work has become necessary due to the need for more information concerning the quantitative determination of these compounds and their health risk assessment. The 16 PAH congeners identified were acenaphthylene (ACA), naphthalene (NAP), acenaphthene (ACE), fluorene (FLU), anthracene (ANT), phenanthrene (PHE), fluoranthene (FLT), pyrene (PYR), benzo[b]fluoranthene (BBF), benzo[k]fluoranthene (BKF), benzo[a]anthracene (BAA), chrysene (CHR), indeno(1,2,3-cd)pyrene (IND), dibenzo(a,h)anthracene (DAA), benzo(g,h,i)pyrene (BGP), and benzo[a]pyrene (BAP). At the 5% and 95% daily intake levels, BAP was at 3.34 and 17.39 <i>μ</i>g/kg(bw)/day, <i>Σ</i>PAH4 was at 25.11 and 109.15 <i>μ</i>g/kg(bw)/day, and <i>Σ</i>PAH8 was at 55.76 and 236.68 <i>μ</i>g/kg(bw)/day, respectively. BAP, <i>Σ</i>PAH4, and <i>Σ</i>PAH8 concentration exceeded the European Union limits, as BAP concentration was as low as 6.09 <i>μ</i>g/kg and as high as 34.19. The exposure values were significantly high. Specifically, the margin of exposure for BAP was as low as 2.09 × 10^-2; for <i>Σ</i>PAH4, it was 1.36 × 10^--2; and for <i>Σ</i>PAH8, it was 1.95 × 10^-2 all at the 95% level. These figures are substantially lower than the benchmark of 10,000, indicating a higher ILTCR. Furthermore, the ILTCR ranged from a minimum of 47.77 to a maximum of 248.53 at the 5% and 95% levels, respectively. This study makes smoked bushmeat a public health concern because the higher figures obtained indicate higher carcinogenicity upon consumption.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"5514988"},"PeriodicalIF":2.7,"publicationDate":"2024-10-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11498977/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499984","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":"Intention to Purchase Foods Based on Insects, Arachnids, and Arthropods, Processed by 3D Printing in Panama Consumers.","authors":"Marcos E González-Guzmán, Shyla Del-Aguila-Arcentales, Aldo Alvarez-Risco, Mercedes Rojas-Osorio, Jaime A Yáñez","doi":"10.1155/2024/9094666","DOIUrl":"https://doi.org/10.1155/2024/9094666","url":null,"abstract":"<p><p>Currently, food access has worsened during the COVID-19 pandemic. For this reason, various alternatives are required to improve the population's diet. Among the many alternatives is the use of 3D printing technology to reproduce food that can reach the most vulnerable population. This remarkable study shows future generations the importance of seeking innovative food that guarantees a nutritious and accessible diet. The study focuses on the Panamanian population to determine which variables influence the decision to consume innovative foods. The innovative product to be tested is based on insects, arachnids, and arthropods, which may be difficult for the population to consume, but thanks to 3D printing technologies, it is possible to generate foods based on these raw materials that look like traditional foods. Likewise, processing these foods generates less water consumption, giving them an ecological attribute. The present study seeks to know the variables that determine the purchase intention of consumers in Panama regarding the food supply based on insects, arachnids, and arthropods that are transformed into traditional food formats using 3D printers. This information can help companies prepare food offers to consumers in Panama.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9094666"},"PeriodicalIF":2.7,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11496584/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142499983","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":"Formulation Development of Directly Compressible Tablets Incorporating Trisamo Extract With Synergistic Antioxidant Activity.","authors":"Jirapornchai Suksaeree, Thaniya Wunnakup, Natawat Chankana, Laksana Charoenchai, Chaowalit Monton","doi":"10.1155/2024/8920060","DOIUrl":"https://doi.org/10.1155/2024/8920060","url":null,"abstract":"<p><p>This work investigates the synergistic antioxidant activity of the compositions of Trisamo (TSM) herbal formula containing the dried fruits of <i>Terminalia chebula</i>, <i>Terminalia arjuna</i>, and <i>Terminalia bellirica</i>. An augmented simplex lattice design was utilized to investigate the synergistic antioxidant activity, finding an equal mass ratio among the three herbal drugs to exhibit optimal synergistic antioxidant activity, with a combination index of less than 0.8. The optimal TSM extract was used to prepare directly compressible tablets employing a Box-Behnken design response surface methodology, optimizing compressional force (500, 1000, and 1500 psi), sodium starch glycolate (0%, 2%, and 4%), and magnesium stearate (0.5%, 1.0%, and 1.5%). Optimal parameters were a compressional force of 1000 psi, 2% sodium starch glycolate, and 0.5% magnesium stearate. The TSM extract tablet had a weight of 600.06 mg, a diameter of 12.78 mm, a thickness of 4.12 mm, a hardness of 6.85 kP, a friability of 0.30%, and a disintegration time of 1.81 min. Computer model predictions were verified with a low percentage error (≤ 10.00%). After 6 h, phenolic compounds were dissolved to an extent of approximately 40%-80%, including gallic acid (57.11%), corilagin (38.64%), chebulagic acid (58.49%), and chebulinic acid (81.44%). Stability data revealed that the phenolic compounds were retained for 3 months compared to the initial time point, with gallic acid at 81.43% and 100.27%, corilagin at 94.81% and 87.85%, chebulagic acid at 92.22% and 69.83%, and chebulinic acid at 107.00% and 85.54% at 30°C/75% RH and 45°C/75% RH, respectively. The summation of these four compounds did not change significantly when stored under either set of conditions. In summary, mixture design and response surface design were successfully utilized in the optimization of TSM extract tablets with synergistic antioxidant activity.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8920060"},"PeriodicalIF":2.7,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11483649/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142464678","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":"Biofabrication of Nanosilver From <i>Punica granatum</i> Peel Extract and Their Anticoagulant Applications.","authors":"Randa Mohammed Dhahi","doi":"10.1155/2024/6623228","DOIUrl":"10.1155/2024/6623228","url":null,"abstract":"<p><p>For utilizing biodegradable waste as a natural source for nanofabrication, this study was designed to highlight a simple, sustainable, safe, environmentally friendly, and energy consumption reduction waste management approach using hot aqueous extract of <i>Punica granatum</i> (pomegranate) peel waste (PPE) to biosynthesize silver nanoparticles (PPE-AgNPs). The fabrication of biosynthesized nanosilver was confirmed by UV-visible spectroscopy, scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy (EDX), X-ray diffraction (XRD), and atomic force microscope (AFM). The initial pale brown color change upon adding silver nitrate to PPE confirmed bioreduction. For PPE, the absorption spectrum for UV-vis spectroscopy in the visible light region was 230-290 nm, while for PPE-AgNPs, the graph shows that surface plasmon resonance (SPR) spectrum for nanosilver at 360-460 nm. The XRD analysis proved that the PPE-AgNPs were crystalline in nature. The SEM micrograph revealed that silver nanoparticles were sphere-shaped, homogenous accumulations with particle size in the range of 21.63-30.97 ± 0.4 nm. The EDX data analysis also proved the presence of a sharp peak of silver element with 8.83% weight at 3 keV. The 3D AFM images of Ag nanoparticles illustrated that the diameter is around 7.20-14.80 nm with a median of 7.16 ± 1.3 nm and the root mean square (RMS) value corresponds to 1.40 ± 0.4 nm. The PPE-AgNPs efficiently exhibited a potent antioxidant and dose-dependent DPPH inhibition action. Visual and microscopic observations of fresh human blood when treated with 25, 50, 75, and 100 <i>μ</i>g/mL of PPE-AgNPs were proven to be biocompatible with no morphological changes and no coagulation. This study predicts that PPE can be utilized to synthesize biocompatible nanosilver.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"6623228"},"PeriodicalIF":2.7,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11449558/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142371811","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":"Extraction of Bioactive Compounds From <i>Centella asiatica</i> and Enlightenment of Its Utilization Into Food Packaging: A Review.","authors":"Athira R S Pillai, Yuvraj Khasherao Bhosale, Swarup Roy","doi":"10.1155/2024/1249553","DOIUrl":"10.1155/2024/1249553","url":null,"abstract":"<p><p><i>Centella asiatica</i> is a medicinal herb, well known for its phytochemical activities because of the presence of terpenoids and polyphenols, which contribute to the bioactivity of herb extract that can be effectively utilized in the packaging industry. Biopolymers infused with <i>C. asiatica</i> extract could be a promising solution in the food sector. The antibacterial and antioxidant qualities of <i>C. asiatica</i> can help preserve the quality and lengthen the freshness of food products, thereby preventing food loss. Selection of a suitable extraction method is essential to retain the yield and properties of the bioactive compounds of <i>C. asiatica</i> extract. Many research has been conducted on the separation of <i>C. asiatica</i> by using conventional and novel extraction techniques and its execution in packaging as a functional component. This review provides an overview of the extraction of phytochemicals from <i>C. asiatica</i> and its utilization in biopolymer film as an active component to modify the packaging film characteristics.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"1249553"},"PeriodicalIF":2.7,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11449555/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142371812","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":"Isolation and Identification of Yeasts in Marcha, a Rice Wine Starter Culture From Nepal.","authors":"Jayram Karmacharya, Prasansah Shrestha, Tika Bahadur Karki, Om Prakash Pant","doi":"10.1155/2024/4188578","DOIUrl":"10.1155/2024/4188578","url":null,"abstract":"<p><p>Nepal harbors a rich diversity of cultures and traditions, including the unique practice of creating an indigenous grain called Marcha by various ethnic groups such as Newar, Tamang, Sherpa, Rai, Limbu, Gurung, Magar, and Tharu people. In the eastern region of Nepal, Marcha producers utilize over 42 different plants, including <i>Vernonia cinerea</i>, <i>Clematis grewiae</i>, <i>Polygala arillata</i>, <i>Buddleja asiatica</i>, <i>Inula</i> sp., <i>Scoparia</i>, and more, which shows regional diversity. The primary objective of the study was to explore the diversity of yeast present in Marcha samples. The studied Marcha samples were collected from 10 different geographic regions of Nepal, which included altogether 27 samples. The isolates were grouped into Groups A, B, and C based on morphological and physiological characteristics. Notably, Group B yeast displayed high amylase production, an enzyme responsible for starch breakdown, and exhibited the ability to produce ethanol. To further investigate the potential of these isolates, stress exclusion tests were conducted, with 30 isolates (70%) showing positive responses. The yeast isolates demonstrated resilience to high glucose concentrations of up to 36% (<i>w</i>/<i>v</i>) at a pH above 3 and a temperature of 37°C, which is the ideal growth condition. The study observed a direct correlation between the yeast isolates' ethanol production capabilities and their tolerance to different ethanol concentrations. Considering that all tested Marcha samples contained yeast capable of starch degradation and ethanol production, it was expected that these yeast isolates would actively participate in the fermentation of starch-based alcohol.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"4188578"},"PeriodicalIF":2.7,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11419841/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142307745","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}