International Journal of Food Science最新文献

{"title":"First Characterization of Kombucha Beverages Brewed in Argentina: Flavors, Off-Flavors, and Chemical Profiles.","authors":"Tobías Moccia, Carolina Antuña, Clara Bruzone, Julieta Amalia Burini, Diego Libkind, Lucía Paula Alvarez","doi":"10.1155/2024/8677090","DOIUrl":"10.1155/2024/8677090","url":null,"abstract":"<p><p>Kombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth. Given kombucha's inherent characteristics, compliance with regulations may be challenging. The aim of this study was to characterize the chemical and sensory diversity of commercial kombuchas in Argentina. Acetic acid was the predominant acid, while lactic and glucuronic acids were present in 70% and 50% of the kombuchas, respectively. Only 20% of the kombuchas met the ethanol limit, while all fell within the established pH range. Ninety percent had sugar concentrations exceeding the limit set by Argentinian Law. As assessed by a trained panel, drinkability was positively associated with sweetness and fruity tastes and negatively associated with astringency, bitterness, and off-flavors. This work represents the first comprehensive analysis of kombuchas in Argentina, revealing their variability and providing relevant insights for producers and consumers.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8677090"},"PeriodicalIF":2.7,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11832255/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143440907","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":"Scenario on Production, Processing, and Utilization of Grasspea (<i>Lathyrus sativus</i> L.) in Agromarginal Geographies and Its Future Prospects.","authors":"Lamesgen Yegrem, Asnake Fikre, Shashitu Alelign","doi":"10.1155/2024/8247993","DOIUrl":"https://doi.org/10.1155/2024/8247993","url":null,"abstract":"<p><p>Grasspeas are environmentally successful and robust legumes with major traits of interest for food and nutrition security. It is a critical crop in areas prone to drought, overmoisture stress, and famine, hence, regarded as an \"insurance crop\" because of its inherent resilience of climatic calamities. The current status and prospects of grasspea, as well as various breeding and food processing approaches to improve this crop for integration in diverse and sustainable agrifood systems, are discussed in this review. Grasspeas are often the source of important micronutrients and proteins (18%-34%), saving peoples' lives during famine. Grasspea consumption is increasing in some countries; however, uninterrupted consumption of grasspea should be avoided, especially when they are green or unripe and when they are raw. Effective food processing techniques are essential to reduce the neurotoxic hazards associated with eating grasspea. Several effective processing steps can be used to reduce toxicity in addition to the development of toxin-free varieties for production and consumption. With advances in the scientific investigation of the grasspea, integration of genetics, processing, and behavioral components has been suggested.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8247993"},"PeriodicalIF":2.7,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11390239/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286488","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":"Characterization of Lactic Acid Bacterium Exopolysaccharide, Biological, and Nutritional Evaluation of Probiotic Formulated Fermented Coconut Beverage.","authors":"Bukola Christianah Adebayo-Tayo, Bukola Rachael Ogundele, Oladeji Aderibigbe Ajani, Olusola Ademola Olaniyi","doi":"10.1155/2024/8923217","DOIUrl":"https://doi.org/10.1155/2024/8923217","url":null,"abstract":"&lt;p&gt;&lt;p&gt;Exopolysaccharides (EPSs), produced by lactic acid bacteria (LAB), play a crucial role in enhancing the texture and stability of yoghurt by forming a protective matrix that helps to maintain its rheological and sensory characteristics. The search for a dairy alternative for the lactose-intolerant populace is a necessity, and the use of probiotic LAB and their EPS to formulate fermented coconut beverage (FFCB) will be of added advantage. The production and characterization of EPS from a LAB strain isolated from yoghurt, its probiotic and antioxidant potential, and its application in the production of probiotic FFCB were investigated. The EPS produced by the isolate was characterized using a scanning electron microscope (SEM), high-performance liquid chromatography, Fourier transform infrared (FT-IR) spectroscopy, and energy-dispersive X-ray. The antioxidant potential of the EPS was determined. The isolate probiotic potential, such as tolerance to low pH, bile salts, gastric pH, autoaggregation, coaggregation, antimicrobial potential, and antibacterial activity, was evaluated, and the isolate was identified using 16S rRNA. The LAB strain and the EPS were used for the formulation of probiotic FFCB, and the proximate mineral composition of the enriched yoghurt was determined. Isolate W3 produced 6204.50 mg/L EPS. The EPS produced by the LAB was spherical with a coarse surface. Hydroxyl, carboxyl, and &lt;i&gt;α&lt;/i&gt;-pyranose were the major functional groups present in the EPS. Eight monosaccharides were present in glucose, which has the highest molar ratio. The EDX spectra ascertain the presence of carbon, oxygen (carbohydrate), and other elements. The purified EPS exhibited antioxidant activity in a dose-dependent manner. DPPH, FRAP, TAC, and TPC of the EPS ranged from 42.36% to 75.88%, 2.48 to 5.31 &lt;i&gt;μ&lt;/i&gt;g/mL, 1.66 to 3.57 &lt;i&gt;μ&lt;/i&gt;g/mL, and 1.42 to 2.03 &lt;i&gt;μ&lt;/i&gt;g/mL, respectively. The LAB strain exhibited moderate tolerance to low pH, bile salts, gastric juice, good autoaggregation (13.33%), coaggregation (0%-59.09%) with &lt;i&gt;E. coli&lt;/i&gt;, and varied sensitivity to different antibiotics used. The isolate is hemolysis, deoxyribonuclease (DNase), and lecithinase negative, possesses characteristics of probiotics, and could have the ability to confer health benefits. The LAB strain has a 100.0% pairwise identity to &lt;i&gt;Pediococcus acidilactici&lt;/i&gt;. The FFCB has pH, lactic acid, specific gravity, total soluble solids (TSSs), and vitamin C content ranging from 5.81 to 6.8, 10.8 to 55.8 mg/L, 0.910 to 1.394 kg/m&lt;sup&gt;3&lt;/sup&gt;, 0.136 to 0.196 °Bx, and 0.26% to 0.66%. The formulated beverage fermented with a commercial starter had the highest lactic acid at Day 7 of storage. The FFCB sample with the commercial starter and the probiotic strain had the highest ash and crude fiber content (1.3%, 0.68%). The FFCB fortified with EPS showed the highest protein content (4.6%). The formulated yogurt samples fortified with the highest concentration of EPS had the highes","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"8923217"},"PeriodicalIF":2.7,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11383652/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286483","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":"Protein Quality of African Locust Bean-A High-Value Gathered Tree Food Contributing Protein and Palatability to Plant-Based Diets.","authors":"Eliot T Masters, Bokary Allaye Kelly","doi":"10.1155/2024/1596212","DOIUrl":"10.1155/2024/1596212","url":null,"abstract":"<p><p>The African locust bean tree <i>Parkia biglobosa</i> (Jacq.) R.Br. ex G. Don is a leguminous species native to the Sudanian parkland of western Africa. The seed obtained from pods collected from trees by rural women is fermented into a dense and aromatic paste known as <i>soumbala</i>, <i>dawadawa</i>, or <i>iru</i>-a protein-rich condiment underlying much of West African cuisine, its rich umami base lending a depth of flavor as a \"meat substitute\" in plant-based diets for which animal protein is a limiting component. Here, we assess the protein quality of <i>P. biglobosa</i> seed and its fermented product (<i>soumbala</i>) from three locations of southern Mali comprising three different eco-climatic zones, to determine whether variation in nutritional composition and protein quality could be correlated with the geographic variables of latitude and elevation. Proximate composition was determined, and amino acid profiles were compiled for 19 amino acids, with results compared by location and eco-climatic zone. A protein quality test was conducted in the aggregate and for each zone using the WHO/FAO Protein Digestibility-Corrected Amino Acid Score (PDCAAS) method. Principal component analysis (PCA) was used to assess patterns of amino acid compositional variation between the three origins. The results underline the nutritional significance of African locust bean as a source of dietary protein and of a depth of flavor providing enhanced palatability to plant-based diets. Although the PCA biplot for the amino acid profiles does indicate geographic clustering, the variation in nutritional composition and protein quality is insignificant for the raw seed, but highly significant for the fermented product (<i>soumbala</i>). The results indicate no correlation between phytochemical parameters and geographic variables of latitude and elevation, suggesting that management and processing may contribute more to nutritional quality than product provenance. Further studies should assess specific processing methods and the ambient microbiome as factors contributing to protein quality.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"1596212"},"PeriodicalIF":2.7,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11371448/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142125681","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":"Detection of Staphylococcal Enterotoxins A and E and Methicillin Resistance in <i>Staphylococcus aureus</i> Strains From Moroccan Broiler Chicken Meat.","authors":"Sabrine Nacer, Saâdia Nassik, Fatima Zahra El Ftouhy, Sophia Derqaoui, Mohamed Mouahid, Mustapha Lkhider","doi":"10.1155/2024/2790180","DOIUrl":"10.1155/2024/2790180","url":null,"abstract":"<p><p>Foodborne epidemics have become a serious public health emergency worldwide. Foods of animal origin, in particular chicken meat, are considered to be potential vectors of pathogenic bacteria, particularly <i>Staphylococcus aureus</i>. This bacterium can be resistant in the form of methicillin-resistant <i>S. aureus</i> (MRSA) or produce enterotoxins leading to food poisoning when ingested. This study is aimed at exploring the virulence genes in <i>S. aureus</i> responsible for producing enterotoxins (staphylococcal enterotoxin [SE] A [sea] and SE E [see]) and determining the prevalence of MRSA in raw broiler meat in the Casa-Rabat region in Morocco. A quantitative (q) PCR (qPCR) assay, using specific primers for <i>S. aureus</i> (nuc) confirmation and detection of enterotoxin genes (sea and see), as well as the methicillin-resistant gene (mecA), was employed. Our findings indicated that all tested strains were positively identified as <i>S. aureus</i>. Among them, one isolate (1/54) tested positive for the see gene (1.85%), while none carried the sea gene. Furthermore, the mecA gene, indicative of MRSA, was present in 12/54 of the isolates (22.22%). The potential presence of MRSA in Moroccan poultry meat underscores a public health risk. Thus, stringent measures are imperative to curtail the contamination and proliferation of this bacterium during the slaughtering process, underscoring the importance of continuing research into the prevalence of MRSA colonization among poultry slaughterhouse personnel.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2790180"},"PeriodicalIF":2.7,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11368556/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142119772","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 UHT Thermal Treatment on the Secondary Structures of Milk Proteins: Insights From FTIR Analysis and Potential Allergenic Activity.","authors":"Sergio-Miguel Acuña-Nelson, Leslie-Patricia Henríquez-González, Vieroska-Belén Sepúlveda-Villagra, Mauricio Opazo-Navarrete, Samuel Durán-Agüero, Julio-Enrique Parra-Flores","doi":"10.1155/2024/1880779","DOIUrl":"10.1155/2024/1880779","url":null,"abstract":"<p><p>Although thermal treatments are beneficial for the preservation and safety of milk, they can also alter its immunogenic activity by affecting its protein components. To achieve precise results, it is essential to identify the specific proteins that cause food allergies. Therefore, investigating the possible alterations of cow's milk proteins (CMPs) resulting from thermal treatments is necessary. In this study, the Fourier transform infrared spectroscopy (FTIR) technique was used to analyze the effect of UHT thermal treatment on the secondary structures of milk casein. Using the second derivative, six characteristic peaks were identified in the Amide I region, ranging from 1700 to 1600 cm^-1. It was found that thermal treatments produce shifts in absorption peaks, indicating changes in protein conformation and possibly in allergenic activity. These shifts were clearly identified in the first characteristic peak of samples M8 and M9, from 1621 to 1600 cm^-1. The results suggest that thermal treatments may promote protein aggregation by increasing <i>β</i> turns and reducing <i>β</i> sheets and <i>α</i> helices, which could enhance the allergenic potential of the proteins and facilitate the formation of complexes between different milk proteins, such as <i>β</i>-lactoglobulin and <i>κ</i>-casein. Further studies are needed to experimentally validate the allergenic activity of proteins modified by thermal treatments, as only an analytical method (FTIR) was used to evaluate the secondary structures of the proteins.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"1880779"},"PeriodicalIF":2.7,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11362581/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142107189","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":"Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana (<i>Musa acuminata</i> x <i>balbisiana</i> (BBB Group) \"Saba\") Peel.","authors":"Rachel S Rodulfo, Katherine Ann T Castillo-Israel, Prince Joseph V Gaban, Ma Cristina R Ilano, Joshua B Benedicto, Mark Anthony A Badua, Joel P Rivadeneira","doi":"10.1155/2024/9892858","DOIUrl":"https://doi.org/10.1155/2024/9892858","url":null,"abstract":"<p><p>Ultrasound-assisted extraction of pectin from Saba banana (<i>Musa acuminata</i> x <i>balbisiana</i> (BBB Group) \"Saba\") peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (<i>p</i> > 0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO^-, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"9892858"},"PeriodicalIF":2.7,"publicationDate":"2024-08-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11410439/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142286484","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":"Biochemical Characterization of Ethiopian Black Cumin (<i>Nigella sativa</i> L.).","authors":"Basazinew Degu Gebremedin, Bizuayehu Tesfaye Asfaw, Wendawek Abebe Mengesha, Kebebew Assefa Abebe","doi":"10.1155/2024/2746560","DOIUrl":"10.1155/2024/2746560","url":null,"abstract":"<p><p>Black cumin (<i>Nigella sativa</i> L.) seed oil has been used for its medicinal and aromatic values. Some studies revealed the presence of variability among <i>N. sativa</i> genotypes in seed oil content and yield. In Ethiopia, very few studies were conducted to investigate the variability of <i>N. sativa</i> genotypes by using biochemical traits. Thus, this study was conducted at Debre Zeit and Kulumsa Agricultural Research Centers' experimental sites under field conditions during the 2021 cropping season to investigate the variability of Ethiopian <i>N. sativa</i> genotypes based on biochemical traits. Sixty-four genotypes were used and arranged in an 8 × 8 simple lattice design with two replications. Essential oils (EOs) and fixed oils were extracted by the respective methods of hydro distillation and solvent extraction. The univariate, bivariate, and multivariate analyses of the collected data were performed. Combined analysis of variance (ANOVA) revealed significant differences among genotypes in fixed oil yield per hectare (FOY), EO content (EOC), and EO yield per hectare (EOY). EOY had a significant positive correlation with FOY and EOC. It is expected to improve all biochemical traits by 17.39%-94.62% over the improved varieties by selection of the top 5% landraces. Therefore, genotypes 90504, 219970, and 013_ATH were the top 5% best performed landraces by FOY and EOY over the improved varieties. So, through selection, it would also be possible to improve the studied biochemical traits of the genotypes. The principal component (PC) analysis (PCA) of four biochemical traits showed 85.86% of the total variance captured by the first two PCs. EOY and FOY were the main contributor traits to the variation in the first PC, whereas FOC and EOC were the main contributor traits to the variation in the second PC. The genotypes were grouped into three different clusters based on four biochemical traits with significant intercluster distance. This showed that there was sufficient diversity among the genotypes which can be exploited for the future <i>N. sativa</i> improvement program in Ethiopia.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"2746560"},"PeriodicalIF":2.7,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11343625/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142055555","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 Evaluation of Muffins Enriched With Blueberry and Cranberry Powders.","authors":"Njomza Gashi, Endrit Hasani, Salih Salihu","doi":"10.1155/2024/7045401","DOIUrl":"10.1155/2024/7045401","url":null,"abstract":"&lt;p&gt;&lt;p&gt;The use of plant extracts to enhance the nutritional profile and consumer appeal of food products has attracted considerable attention within the food industry. This is due to the fact that its high composition with bioactive ingredients affects the increase in nutritional value and the general acceptability of the product. The main focus of the food industry and researchers remains bakery products due to their high level of consumption and the suitability of combining them with different fruits. Given the prominence of bakery products in consumption and their compatibility with various fruits, investigating the enrichment of muffins with plant extracts is crucial. This was the main objective of this study, to improve the nutritional profile of muffins through berries' incorporation and evaluate the consumers' acceptability for these novel products. In this study, the muffins were enriched with cranberries and blueberries in powder form at concentrations of 3%, 6%, and 9%. Physicochemical parameters (such as weight, height, specific gravity, moisture, water activity, pH, and acidity), color, texture, and sensory parameters were analyzed in these samples, which were also compared with control samples without blueberry and cranberry powder. The results showed that pH and acidity were significantly different (&lt;i&gt;p&lt;/i&gt; &lt; 0.05) by the addition of blueberry powder, with pH values getting decreased and acidity values getting increased. The pH of the 9% enriched muffins measuring 5.38 and the acidity reaching 2.47 indicated a notable impact of extracts on the overall acidity level of the products showing comparable results to control samples. Hardness and gumminess as the main texture properties showed notable increase with the addition of blueberry and cranberry powders. Compared to control samples with 8.79 value of hardness, they achieved much higher values, 15.32 for cranberry and 10.58 for blueberry muffins, respectively. Similarly, they scored significantly higher values for gumminess, where cranberry muffins scored the value of 4.39 and blueberry muffins scored the value of 3.38, while control samples scored the value of 3.02. Furthermore, a direct relationship was observed between the concentration of these extracts and redness (&lt;i&gt;a&lt;/i&gt; &lt;sup&gt;∗&lt;/sup&gt;), while the ratio is inverse for the parameters of lightness (&lt;i&gt;L&lt;/i&gt; &lt;sup&gt;∗&lt;/sup&gt;), yellowness (&lt;i&gt;b&lt;/i&gt; &lt;sup&gt;∗&lt;/sup&gt;), chroma (&lt;i&gt;C&lt;/i&gt; &lt;sup&gt;∗&lt;/sup&gt;), and the value of hue angle (&lt;i&gt;h&lt;/i&gt;). This factor is crucial to fulfill consumers' requests for more attractive attributes of such products not only in taste but also in their physical appearance. Therefore, even the sensory evaluation has shown that consumers like samples with higher amounts of cranberry and blueberry, respectively, with 6% (51.7% for blueberry muffins) and 9% (43.3% for cranberry muffins). The evaluation of blueberry samples revealed that the control sample was not the least preferred, primarily due to the lack of a well-de","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7045401"},"PeriodicalIF":2.7,"publicationDate":"2024-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11333141/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142004188","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":"Application of Grape Stems Extract to Increase the Antioxidant Capacity of Whiskey.","authors":"Anatoliy Kazak, Yurij Grishin, Joel B Johnson, Nikolay Oleinikov, Marina Rudenko, Angela Mayorova, Anna Dorofeeva, Kristina Frolova","doi":"10.1155/2024/7199030","DOIUrl":"10.1155/2024/7199030","url":null,"abstract":"<p><p>The recent steady demand for products with increased antioxidant properties largely determines the direction of research in the field of creating high-quality products with increased biological value. Insufficient knowledge of the antioxidant activity and potential biological value of whiskey makes this area of research relevant and in demand. This study presents the results of an analysis of the influence of distillate aging conditions on the phenolic composition and antioxidant capacity of whiskey, obtained using coulometric, chromatographic, and amperometric methods of analysis. During the study, samples of whiskey with increased antioxidant capacity were obtained based on the use of alcoholic extracts of grape stems of the <i>Vitis vinifera</i> species. The data obtained as a result of the study can be used in the future both to improve the efficiency of methods for monitoring and regulating the circulation of alcoholic products based on the developed methodology for determining antioxidant capacity and to contribute to the creation of a new type of alcoholic products with an increased content of bioavailable biologically active substances and antioxidant capacity.</p>","PeriodicalId":14125,"journal":{"name":"International Journal of Food Science","volume":"2024 ","pages":"7199030"},"PeriodicalIF":2.7,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11326882/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141987926","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}