Italian Journal of Food Science最新文献

{"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}

{"title":"Effects of vitamin C supplementation on Chinese sausage-induced liver damage in rats","authors":"Minxian Rong, Yungang Liu, Yiyuan Wang, Hong Deng","doi":"10.15586/ijfs.v35i3.2341","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2341","url":null,"abstract":"Contamination of nitrosamine compounds in Chinese sausages and the relevant hepatoxicity have been reported. This study was conducted to evaluate the effects of vitamin C (VC) supplementation on Chinese sausage contaminated with N-nitrosodimethylamine (NDMA)-induced liver damage and relevant metabolomic changes. Rats were orally administered with Chinese sausage contaminated with NDMA at levels overpassing its safety limit. In some experiments, VC was additionally administered via drinking water to the rats for 25 weeks. Serum samples were collected from the rats for the measurement of the metabolomic profiles by using gas chromatography–mass spectrometry. Compared with the group administered with Chinese sausages alone, in rats with additional VC treatment, all serum biochemical parameters indicating hepatic damage were significantly alleviated, which suggested an improved hepatic function by VC supplementation. Metabonomic analysis of the serum samples showed notable changes in metabolites in VC-supplemented group as compared to that with sausage alone, especially for those involved in the regulation of amino acid or energy or lipid metabolism and/or anti-oxidative function. This study indicates that VC supplement in parallel with long-term exposure to Chinese sausage may attenuate liver damage and promote the recovery of liver function.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":"1 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67104168","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":"Effects of sourdough on rheological properties of dough, quality characteristics and staling time of wholemeal wheat croissants","authors":"R. Chochkov, Miroslav Savov, V. Gotcheva, Maria Papageorgiou, J. Rocha, Vesselin Baev, A. Angelov","doi":"10.15586/ijfs.v35i3.2385","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2385","url":null,"abstract":"The present study aimed to obtain good quality croissants from wholegrain wheat flour using baking sourdoughs prepared from single starter cultures of Pediococcus acidilactici 02P108 (PA), Pediococcus pentosaceus SM2D17 (PP) and Enteroccocus durans 09B374 (ED) as an attempt to overcome the usual negative effects of the wholegrain flour on the characteristics of this specific bakery product group. Results showed that the addition of sourdough in the wholegrain wheat dough had similar performance as that of conventional baker’s yeast regarding the rheological characteristics of dough. The dynamic viscosity of all sourdough-leavened samples remained higher than that of the control sample at all tested shear rates. A positive effect of sourdoughs used on the development of baking dough was observed in terms of specific volume improvement, higher degree of softening, and reduced baking loss. However, these positive effects were found as strain-specific. The use of Enteroccocus durans 09B374-made sourdough showed the most distinguished sensory characteristics and the best results regarding croissant staling during storage. The study demonstrated that sourdoughs used in wholemeal wheat croissant dough had positive effect on the quality characteristics and shelf-life of products. However, strain selection proved as of key importance for the successful production of wholemeal wheat croissants.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47237467","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":"Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption","authors":"Ana Cristina de Aguiar Saldanha Pinheiro, Silvia Tappi, Giacomo Braschi, J. Genovese, F. Patrignani, P. Rocculi","doi":"10.15586/ijfs.v35i3.2302","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2302","url":null,"abstract":"The consumption of raw fish has rapidly increased in recent years, but being a highly perishable product, it is characterised by a very short microbiological shelf life. High hydrostatic pressure (HPP) processing is a non-thermal technology has emerged recently as a promising alternative to thermal processing for food pasteurization capable of maintaining fresh-like characteristics and nutritional value. However, the induced changes in product quality should be assessed carefully. The present research aimed to investigate the effect of HPP on different seafood products, namely grey mullet, tiger prawn and rose shrimp, intended for raw consumption. Three pressure levels (400, 500 and 600 MPa) were applied for 10 min. During refrigerated storage, microbiological quality, chemical parameters, colour and texture and fat oxidation were analysed. Results showed that the application of lower pressure was able to inactivate E. coli, pseudomonas and/or positive coagulase staphylococci; however, they were able to recover during storage. In addition, the application of 600-MPa pressure extended the microbiological shelf life by up to 30 days. For all samples, general whitening occurred while the texture was affected in a different way for the three considered species. Fat oxidation was only minimally affected and remained quite low during storage.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44730259","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":"Ganoderma lucidum extract reverses hepatocellular carcinoma multidrug resistance via inhibiting the function of P-glycoprotein in vitro and in vivo","authors":"Jing Li, Lin Cao, Cheng Yuan, Zhaojian Jiang, Hongfei Cai, Wendong Xu, Yamin Han, Liang Chen, Qin Zhang, Renwang Jiang, Juyan Liu","doi":"10.15586/ijfs.v35i3.2354","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2354","url":null,"abstract":"Cancer is a leading cause of death globally. Chemotherapy still plays an indispensable role in the clinical treatment of cancer. However, the emergence of multidrug resistance (MDR) has greatly obstructed the further application of chemotherapy agents. Ganoderma lucidum (G. lucidum) is a traditional Chinese medicine as well as an edible mushroom. In this study, we first explored the effect of six extract samples derived from G. lucidum on the cell viability of adriamycin-resistant human hepatocellular carcinoma multidrug-resistant cell subline (HepG-2/ADM). All these samples showed no obvious toxicity to cells; however, only G. lucidum ethanol extract could reverse resistance to doxorubicin and paclitaxel. Then the P-glycoprotein (P-gp) function in hepatocellular carcinoma G2 (HepG-2) and HepG-2/ADM cells was determined after incubated with these samples, and we found that G. lucidum ethanol extract could inhibit P-gp function in vitro. Furthermore, G. lucidum ethanol extract could reverse resistance to paclitaxel in HepG-2/ADM tumor-bearing mice in vivo, while the protein expression level of P-gp was unchanged. Taken together, these results indicated the potential role of G. lucidum ethanol extract in reversing MDR in the clinical treatment of hepatocellular carcinoma.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43641156","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":"Some factors affecting the bioactive substances of lactogenic tea","authors":"S. Siripongvutikorn, Chanisara Kluabpet, Chaninat Anantapan, V. Seechamnanturakit","doi":"10.15586/ijfs.v35i3.2335","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2335","url":null,"abstract":"This study aims to perform the phytochemical screening composition for galactagogue herbs and determining the total phenolic (TPC) and flavonoid contents (TFC). Terpenes, saponins, tannins, alkaloids, phenolics, and flavonoids were found in water extracts of banana inflorescence (Musa sapientum L), white holy basil leaves (Ocimum sanctum L.), rhizomes of Thai ginger (Zingiber officinale Roscoe), and powdered lactogenic product. The results show that the TPC were greater than the TFC for all fresh parts of banana inflorescences. Following the M1 method, fresh banana floret gave the greatest TPC, superior to those with M2 or M3, while the TFC with M1 and M2 methods applied to banana floret was significantly greater than that of banana bracts or banana cores. After harvest and dehydration of the banana inflorescence, TPC and TFC after one-day storage were higher than those at five-days of storage. Meanwhile, TPC and TFC on both fresh and dehydrated white holy basil tended to decrease due to heat intolerance, deterioration, and brewing. In contrast, TPC and TFC of Thai ginger increased on dehydration. The maceration with press-shear force interaction (PAI) pretreatment, and with PAI combined with moist heat, strongly increase the bioactive contents. SEM imaging demonstrated that PAI with moist heat tended to enlarge the micro-pore volume and simultaneously increased pores, resulting in more adsorption of these compounds.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45470124","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":"Grape-based traditional foods produced in Turkey","authors":"Simge Aktop, P. Şanlıbaba, Yalçın Güçer","doi":"10.15586/ijfs.v35i3.2339","DOIUrl":"https://doi.org/10.15586/ijfs.v35i3.2339","url":null,"abstract":"Turkey is considered the gene centre of the vine, and it has remained one of the most important trading centres of viticulture and grape-based foods for a long time. The grapes grown in Anatolia and the foods obtained by processing these grapes contribute greatly to the economy of the nation. In addition to economic outcomes, grape-based traditional foods provide anti-carcinogenic, anti-inflammatory, antioxidant and cardiovascular disease–preventing benefits when consumed. A few examples of these grape-based traditional foods are molasses, wine, Turkish Rakı, hardaliye and pestil. In this review, the production processes of certain grape-based Turkish traditional foods are summarized.","PeriodicalId":14670,"journal":{"name":"Italian Journal of Food Science","volume":" ","pages":""},"PeriodicalIF":2.6,"publicationDate":"2023-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42331256","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}