Italian Journal of Food Science最新文献

{"title":"Quality of Thai Furikake dried seasoning powder fortified with natural calcium and phosphorus","authors":"S. Siripongvutikorn, Jinattita Thantrirat, Nattawut Rampoei, Praewa Banphot","doi":"10.15586/ijfs.v35i4.2411","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2411","url":null,"abstract":"Fresh Liang leaves, a local vegetable of Southern Thailand, were dried, seasoned, and fortified with different ratios of dried shrimp and sesame seeds at 1%–5% for making a rice topping product (Furikake) named as F1-F5. The F5 obtained the highest consumer acceptability with high calcium and phosphorus contents at 4,299.45 mg/kg and 3,436.32 mg/kg, respectively. Total phenolic content and DPPH radical scavenging antioxidant activity of F5 were 2,575.22 µg GAE/g DW and 676.99 µg TE/g DW, respectively. Total chlorophyll and carotenoid contents were 11.38 mg/g DW and 3.52 mg/g DW, respectively. An increment of aw and moisture content (p < 0.05) of the F5 kept at higher temperature storage was noticed, and a reduction of L* value under all storage conditions was noticed.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"12 2","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139271888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Release behavior and kinetic analysis of eugenol from clove particles using P&amp;T–GC-MS method","authors":"Miao Liang, Zeen Yang, Kejing Xu, Xiaolong Chen, Jinchu Yang, Wenzhao Liu, Sensen Zhao, Yongming Xu, Junsong Zhang","doi":"10.15586/ijfs.v35i4.2400","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2400","url":null,"abstract":"In this study, the release behavior and kinetic characteristics of eugenol from clove particles under different temperatures were investigated by using purge and trap and gas chromatography–mass spectrometry (P&amp;T–GC-MS) method. The results showed that the established P&amp;T–GC-MS method could efficiently determine eugenol content in clove particles. The high temperature could promote the release of eugenol in the early stages of heating, while low temperature delayed the time to reach the maximum ratio. Kinetic analysis showed that the release behavior of eugenol at different temperatures was consistent with the first-order release model. The release activation energy for eugenol was calculated as 58.29 kJ/mol by using the Arrhenius equation.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"19 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135322469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Test conditions of texture profile analysis for frozen dough","authors":"Xinlai Dou, Mingshou Lv, Xuyang Ren, Yinyuan He, Linlin Liu, Guang Zhang, Ying Sun, Na Zhang, Fenglian Chen, Chun hua Yang","doi":"10.15586/ijfs.v35i4.2401","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2401","url":null,"abstract":"Wheat flour is very important for making frozen dough. This paper firstly conducted an analysis of the basic properties of six varieties of wheat flour from different places and found that the variety BDHhgwf is most suitable to make frozen dough. Texture profile analysis (TPA) has been implemented in the dough-based food industry, and the properties of frozen dough were firstly investigated in this study. The results showed during TPA determination process of frozen dough, the variation of test parameters have an influence on the final result to some extent. The use of TPA in assessing the properties of frozen dough is presented. The recommended test conditions are: pre-test speed 3.0 mm/s, test speed (TS) 1.0 mm/s, posttest speed 1.0 mm/s, and compression ratio (CR) 50%. In a word, in this test method, the variation coefficient of dough was smaller and the dough was destroyed less by the texture analyzer and can truly reflect the texture of frozen dough.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135942959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prevalence and molecular characterization of Cronobacter species in Egyptian table eggs and egg-based desserts; special insight on Cronobacter sakazakii","authors":"Sahar M. Kamal, Nagah M.S. Maharik, Antonio Valero, Alshimaa M. Faried","doi":"10.15586/ijfs.v35i4.2384","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2384","url":null,"abstract":"The occurrence of Cronobacter spp. was investigated in table eggs and egg-based desserts obtained from retail stores. Cronobacter was isolated from 57 out of 180 (31.7%) (95% Confidence Interval [CI]: 26–43%) examined samples of eggs and egg-based desserts. The prevalence of Cronobacter spp. was significantly higher in farm eggs (67%) (P < 0.05) than in Balady eggs (23%), cream cake (27%) and small-scale ice cream (27%). Cronobacter (C.) sakazakii and C. muytjensii were the predominant isolates obtained in the present study. All C. sakazakii isolates were molecularly confirmed with higher incidence in small-scale ice cream (62.5%).","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"214 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135253216","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A systematic review to introduce the most effective postbiotics derived from probiotics for aflatoxin detoxification in vitro","authors":"Setayesh Zamanpour, Seyyed Mohammad Ali Noori, Behdad Shokrollahi Yancheshmeh, Asma Afshari, Mohammad Hashemi","doi":"10.15586/ijfs.v35i4.2369","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2369","url":null,"abstract":"The purpose of this study was to gather information about the percentage of aflatoxin decontamination by postbiotics and to find the most effective postbiotic. In this review article, studies were collected from databases. All the articles related to experimental studies were included in the study. It appeared that the postbiotics derived from Lentilactobacillus kefiri, Lentilactobacillus kefiri, Lacticaseibacillus rhamnosum, Lacticaseibacillus rhamnosum and Pediococcus pentosaceus probiotic bacteria were the most effective postbiotics with 97.22%, 95.27%, 86.2%, 81.4% and 91% inhibitory effect against aflatoxins B1, B2, G1, G2 and M1, respectively. Therefore, postbiotics could be used as safe anti-aflatoxin agents in food products.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134943892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of Nε-(1-Carboxymethyl)-L-Lysine in brewing soy sauce by ultrahigh performance liquid chromatography coupled with tandem mass spectrometry","authors":"Wenfeng Han, Po Qiu, Li Zhang","doi":"10.15586/ijfs.v35i4.2393","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2393","url":null,"abstract":"A method for the determination of Nε-(1-Carboxymethyl)-L-Lysine (CML) in brewing soy sauce was developed using ultrahigh performance liquid chromatography-tandem mass spectrometry. A mixed cation exchange solid phase extraction cartridge was used for purification, while gradient elution of a hydrophilic interaction chromatography column was performed with a 0.1% formic acid aqueous solution-acetonitrile. The adding standard recovery rate of this method ranged from 86.94 to 92.61%, and the relative standard deviation (RSD) was between 3.69 and 6.18%. The limit of detection (LOD) was 0.038 ng/mL, and the limit of quantification was 0.127 ng/mL. The RSD values of the repeatability test and the parallel test were 3.44 and 6.56%, respectively. Using this method, the CML contents determined in eight brewing soy sauce samples were 3.16 ± 0.18 – 15.10 ± 1.19 µg/mL. This method is simple, accurate, sensitive, and precise, and it is an effective method for monitoring the CML content in brewing soy sauce.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135546323","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Age, sex, and chilling effects on goat meat","authors":"Muhammad Umar Farid, Muhammad Hayat Jaspal, Nida Luqman, Bilal Asghar, Muawuz Ijaz, Muhammad Kashif Yar, Muhammad Sulman Ali Taseer, Zeeshan Iqbal, Muhammad Ahsan Naeem, Jamal Nasir","doi":"10.15586/ijfs.v35i4.2195","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2195","url":null,"abstract":"Production and processing factors that affect native goat meat quality are non-existent in the literature. The current study explored age, sex, and chilling effects on 48 goat carcasses cut in half by halal standards and shifting one half immediately to a walk-in chiller at 0–4°C [rapid chilling (RC)] and the other half at 26 ± 2°C [delayed chilling (DC)]. Results showed that Warner Bratzler Shear Force (WBSF) was significantly affected by RC. Cooking loss and color (L*) parameters were significantly higher in young male animals. Chroma values were significantly higher in DC. In conclusion, DC enhances meat quality and tenderness.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135789470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of spirulina (Arthrospira platensis) powder addition on nutritional and sensory attributes of chicken mortadella","authors":"Ayman M. El-Anany, Sami A. Althwab, Raghad M. Alhomaid, Rehab F. M. Ali, Hassan M. Mousa","doi":"10.15586/ijfs.v35i4.2368","DOIUrl":"https://doi.org/10.15586/ijfs.v35i4.2368","url":null,"abstract":"The main objective of the present investigation was to evaluate the nutritional and sensory impacts of mortadella supplemented with various levels of Spirulina (Arthrospira platensis) powder (SP). Spirulina powder was investigated for its chemical composition, energy value, micronutrient concentration (mg/100 g), and functional qualities. The total amount of carotenoids, phenolics, flavonoids and antioxidant activity were assessed in chicken breast flesh and SP. Different SP (0–5.0%) proportions were integrated to mortadella recipes. The formulated mortadella samples were investigated for their proximate composition, mineral content, total carotenoids, total phenolics, total flavonoids, antioxidant activity, and sensory properties. SP possesses proteins, carbohydrates, crude fiber, ash, and lipids at 63.70, 15.84, 7.60, 7.49 and 5.37 g/100 g of dry sample, respectively. Water absorption capacity (WAC) and oil absorption capacity (OAC) of SP were 1.77 g and 1.65 mL/g of the sample, respectively. The results of the current study revealed that the antioxidant activity and total phenolic content of SP were significantly higher than those of chicken breast by 71.29- and 15.38-fold, respectively. Crude protein content of the mortadella control sample (SP0) was 13.58%, which increased to 14.17%, 14.72%, 15.33%, 15.95% and 16.49% for mortadella samples enhanced with 1%, 2%, 3%, 4% and 5% SP, respectively. Calcium, phosphorus, potassium, sodium, magnesium, iron, zinc, and selenium contents in mortadella samples, partially replaced with 5% SP, were approximately 2.27-, 1.21-, 1.28-, 1.02-, 1.46-, 3.91-, 1.21- and 1.08-fold higher, respectively, compared to the control sample without SP addition. The highest levels of total carotenoids, total phenolics, total flavonoids and antioxidant activity were found in the mortadella samples integrated with 3%, 4% and 5% SP. In contrast, the control sample and those supplemented with 1% and 2% SP were absolutely low in these constituents. The highest results (8.06–8.07) for overall acceptance were observed in mortadella samples with 2% and 3% SP.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135900870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt","authors":"Yasemin Taşdemir, Evren Gölge","doi":"10.15586/ijfs.v35i3.2187","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2187","url":null,"abstract":"In this study, the rheological, sensory and syneristic properties of yogurt enriched with 0.5%, 1% and 2% microencapsulated propolis (MP) was investigated. The viscosity measurements of stir-type yoghurt were performed with Brookfield DV-II viscometer. Shear rate varying between 0.02 s-1 and 100 s-1 flow models was obtained for rising and descending curves with the Rheocalc v3.3 software. Three flow models—Power Law, Herschel–Bulkley, and Casson models—were evaluated. All samples used in this analysis showed non-Newtonian and pseudoplastic properties. During the 21-day storage period, the Power Law flow model was optimal.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"91 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135579959","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Consumer decision-making and segmentation of dates market in Saudi Arabia","authors":"Bashaeer Mohammed Alali, Ezzeddine Belgacem Mosbah, Abda Ali","doi":"10.15586/ijfs.v35i3.2314","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2314","url":null,"abstract":"The study aimed to investigate factors influencing purchasing of dates in Saudi Arabia and its market segmentation. Principal components analysis (PCA) and clustering were used on the data obtained by interviewing a sample of 280 people. The main findings indicated two major principal components (PCs) explaining consumer behaviour: marketing accounted for 51.7% of the population’s information and gender and job determine 20.83%. Clustering provided three groups of consumers: (1) poor or unemployed women interested in the lowest price, (2 ) wealthy women interested in marketing motivation and (3) less wealthy women interested in price promotion. The study recommended a pink marketing strategy for wealthy women.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135927614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}