Journal of Food Research最新文献

Recovery of Microorganisms from Various Locations in Apartments Occupied by College Students 从大学生公寓的不同位置回收微生物

Journal of Food Research Pub Date : 2024-06-13 DOI: 10.5539/jfr.v13n2p8

Paul A. Dawson, A. Buyukyavuz, J. Northcutt

引用次数: 0

Effects of Viscozyme L on the Yield of Oil Obtained from Fresh Avocado Fruit Pulp (Persea americana Mill.) by Three-Phase Partitioning Extraction Method Viscozyme L 对三相分离萃取法从新鲜牛油果果肉（Persea americana Mill.）中萃取的油产量的影响

Journal of Food Research Pub Date : 2023-12-18 DOI: 10.5539/jfr.v13n1p43

Nhi T. Nguyen, T. Q. Dang

{"title":"Effects of Viscozyme L on the Yield of Oil Obtained from Fresh Avocado Fruit Pulp (Persea americana Mill.) by Three-Phase Partitioning Extraction Method","authors":"Nhi T. Nguyen, T. Q. Dang","doi":"10.5539/jfr.v13n1p43","DOIUrl":"https://doi.org/10.5539/jfr.v13n1p43","url":null,"abstract":"The applicability of Viscozyme L in extraction for recovery of avocado oil from fresh fruit pulp was studied. The effects of enzyme concentration, incubation temperature and time on the yield of avocado oil extracted by enzyme-assisted three-phase partitioning (EATPP) extraction method were investigated and the physicochemical properties of the final oil were evaluated. The highest oil yield obtained by EATPP using Viscozyme L was 39.79 ± 1.02 % on the dry basis of material, significantly higher than that extracted by TPP without enzyme (18.5 ± 0.76 %). The best conditions were 1.5 % (v/w) enzyme concentration, incubation at 50 °C for 1 h. Meanwhile, the yield of oil extracted by Soxhlet method was 58.10 ± 0.65 %, obviously higher than EATPP. However, EATPP gave better oil in terms of quality. The free fatty acid value of oil extracted by EATPP (0.87 ± 0.08 %) showed no significant difference compared to the oil extracted by Soxhlet method. Besides, oil extracted by EATPP had lower peroxide value (6.75 ± 0.29 meq O2/kg oil) and higher total phenolic content (63.60 ± 2.73 mg GAE/100 g oil) than that by Soxhlet method. The fatty acid compositions of the oil extracted by EATPP mainly consist of palmitic acid, palmitoleic acid, oleic acid, and linoleic acid. The extraction of oil from fresh avocado fruit pulp utilizing EATPP can be used as an efficient method to reduce the avocado loss, thus saving cost, and increasing the product varieties from this kind of fruit.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":" 38","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138995087","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microencapsulation of Essential Oil from Campomanesia adamantium Residue with Antioxidant Capacity Retention 保留抗氧化能力的莰烯残留物精油微胶囊技术

Journal of Food Research Pub Date : 2023-12-16 DOI: 10.5539/jfr.v13n1p26

Marcia Crestani Bin, Loyz Sousa Assis, Ana Paula da Fonseca Machado, Silvia Sayuri Yahagi, Claudia Andrea Lima Cardoso, Daniel Araujo Goncalves, D. M. S. Valladão, E. Argandoña

{"title":"Microencapsulation of Essential Oil from Campomanesia adamantium Residue with Antioxidant Capacity Retention","authors":"Marcia Crestani Bin, Loyz Sousa Assis, Ana Paula da Fonseca Machado, Silvia Sayuri Yahagi, Claudia Andrea Lima Cardoso, Daniel Araujo Goncalves, D. M. S. Valladão, E. Argandoña","doi":"10.5539/jfr.v13n1p26","DOIUrl":"https://doi.org/10.5539/jfr.v13n1p26","url":null,"abstract":"The essential oil (EO) extracted from the peels and seeds of guavira (Campomanesia adamantium) was microencapsulated via complex coacervation between gelatin and gum arabic, followed by freeze-drying. This process aimed to reduce the volatility of the essential oil and protect bioactive compounds through the microcapsule wall. For process optimization, the influence of proportions of wall materials (gelatin: gum arabic ratios of 1:1, 1:2, 1:3, 2:1, and 3:1) and EO quantity (20% - 42.8%) on antioxidant capacity, morphology, and microencapsulation yield was measured using a central composite rotational design (CCRD). Additionally, the chemical composition and EO retention rate in the microcapsules were assessed. Gelatin: gum arabic ratio of 1:2 and EO quantity of 40.3% resulted in superior results, with the highest antioxidant capacity, a microencapsulation yield of 68%, and spherical morphology. Notably, the incorporation of a higher amount of EO led to an increase in the antioxidant capacity, with values reaching up to 99% equivalent to pure oil. All formulations maintained the same pure EO’s main constituents, including α-pinene, limonene, β-ocimene, and β-caryophyllene, indicated by gas chromatography coupled to mass spectrometry. Consequently, for the first time, EO microcapsules were successfully obtained from guavira residue, showing high microencapsulation yield and EO retention. This achievement adds sustainable value to residue normally discarded, which enables better use of residue generated by the food industry. Due to the preservation of its antioxidant capacity and enhanced retention of volatile compounds, these microcapsules promise applications in the food, pharmaceutical, and cosmetic industries, aligning with sustainability principles.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"35 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138967242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Proximate Composition and Nutritional Potential of Saba Senegalensis Fruit from Three Climatic Regions in Burkina Faso 布基纳法索三个气候区的 Saba Senegalensis 果实的近似物成分和营养潜力

Journal of Food Research Pub Date : 2023-11-26 DOI: 10.5539/jfr.v13n1p10

Konan K. Toussaint Yao, M. Somda, M. Nikiéma, Iliassou Mogmenga, Yérobessor Dabiré, Assiètta Ouattara, Donatien Kaboré, M. Dicko

{"title":"Proximate Composition and Nutritional Potential of Saba Senegalensis Fruit from Three Climatic Regions in Burkina Faso","authors":"Konan K. Toussaint Yao, M. Somda, M. Nikiéma, Iliassou Mogmenga, Yérobessor Dabiré, Assiètta Ouattara, Donatien Kaboré, M. Dicko","doi":"10.5539/jfr.v13n1p10","DOIUrl":"https://doi.org/10.5539/jfr.v13n1p10","url":null,"abstract":"Non-timber forest products such as lianas provide essential nutrients for human health and should be exploited in Burkina Faso. In order to better valorization, this study aimed to investigate the nutritional potential of Saba senegalensis fruit. The samples of fruit were obtained from three climatic regions then biochemical composition and nutritional content of it pulp were analyzed according to standard methods. The results showed that pulps were acidic with pH varying from 2.85±0.12 to 3.16±0.70 and titratable acidity 4.52±0.20% to 4.89±0.40%. Brix degree, moisture content, and ash were ranged respectively from 20.11±1.50% to 23.50±1.10%, 84.50±3.15% to 86.50±4.25%, 4.44±0.30 g/kg to 5.85±0.40 g/kg. Macronutrients contents were 3.89±0.10 to 3.89±0.10 g/kg, 4.65±0.70 to 7.78±0.50 g/kg, 19.44±1.80 to 23.80±1.40 g/kg, 146.40±11.25 to 155.70±14.50 g/kg respectively for lipids, proteins, total fibers and total carbohydrates. Vitamines rates of pulps were respectively 15.50 ± 1.91 to 17.14 ± 1.90 mg/kg, 0.25 ± 0.05 to 0.55 ± 0.08 mg/kg, and 22.6 ± 2.30 to 27.8 ± 2.90 mg/kg for vitamins B6, A and C. Pulp contain of phytonutrient and anti-nutritional factors were 105.18 ± 10.14 to 132.80 ± 15.00 mg/100g and 19.17 ± 1.16 to 39.60 ± 1.10 mg/100g for total polyphenols and flavonoids and yet ranged 105.25 ±5.15 to 121.80 ±2.20 mg/100g, 78.51 ±0.13 to 80.30 ±1.50 mg/100g, and 20.57 ±3.50 to 26.49 ±1.30 mg/100g respectively for phytates, tannins and oxalates. The mineral composition exhibited higher Mg, Ca, and P content as presented in the results. Principal component analysis (PCA) revealed specific variation on nutritional composition of pulp according to climatic zone. The study demonstrates that S. senegalensis is good nutritional source and could contribute to food security.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139235363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cross Contamination during Simulated Food Pantry Handling of Apples, Oranges and Potatoes 模拟食品储藏室处理苹果、橘子和土豆时的交叉污染

Journal of Food Research Pub Date : 2023-11-07 DOI: 10.5539/jfr.v13n1p1

P. Dawson, A. Buyukyavuz, J. K. Northcutt, D. Burton, R. Dawsey, G. Day, K. Hendershot, C. Johnson, R. Kania, M. Leahy, R. Manning, G. Pascarella, E. Stopka, M. Strickland, A. Thomas

{"title":"Cross Contamination during Simulated Food Pantry Handling of Apples, Oranges and Potatoes","authors":"P. Dawson, A. Buyukyavuz, J. K. Northcutt, D. Burton, R. Dawsey, G. Day, K. Hendershot, C. Johnson, R. Kania, M. Leahy, R. Manning, G. Pascarella, E. Stopka, M. Strickland, A. Thomas","doi":"10.5539/jfr.v13n1p1","DOIUrl":"https://doi.org/10.5539/jfr.v13n1p1","url":null,"abstract":"Food pantries receive, store, distribute and serve food to hundreds of people throughout a community. Safe food handling during all these activities is of paramount importance or food may support growth of pathogens and result in foodborne illnesses after consumption. Year round, and more frequently during holiday seasons, food pantries are seeking food donations to support people in need. Since most food pantries products are donated, the safety of these products from a health perspective can be tricky. The quality of food donations coupled with the way food is handled in these facilities can pose major safety concerns. To determine the potential for transfer of bacteria during handling of food at food pantries, apples, potatoes and oranges were inoculated with a non-pathogenic, fluorescently-labeled strain of Escherichia coli, then handled with gloved hands after which another non-inoculated apple, potato or orange was handled. E. coli was then enumerated from each piece of food and gloves to determine the transfer rate from the inoculated piece of food to gloves and the non-inoculated food. The average transfer rate from the inoculated food to gloves was 36.4%, from glove to un-inoculated food was 42.4% and from the inoculated food to un-inoculated food was 15.2%. Whether it be from surfaces or hands, cross-contamination of food and surfaces can readily occur and can result in increased likelihood of illness unless proper hygiene is employed. Food pantries can reduce the likelihood of microbial cross-contamination using proper handwashing techniques, and sanitation of surfaces and utensils. Proper hygiene is critical for food pantries to reduce the likelihood of bacterial transfer to previously uncontaminated surfaces.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"50 32","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135432870","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 4 《食品研究杂志》第12卷第4期审稿人致谢

Journal of Food Research Pub Date : 2023-10-30 DOI: 10.5539/jfr.v12n4p75

Bella Dong

{"title":"Reviewer Acknowledgements for Journal of Food Research, Vol. 12 No. 4","authors":"Bella Dong","doi":"10.5539/jfr.v12n4p75","DOIUrl":"https://doi.org/10.5539/jfr.v12n4p75","url":null,"abstract":"Journal of Food Research wishes to acknowledge the following individuals for their assistance with peer review of manuscripts for this issue. Their help and contributions in maintaining the quality of the journal are greatly appreciated.  Journal of Food Research is recruiting reviewers for the journal. If you are interested in becoming a reviewer, we welcome you to join us. Please contact us for the application form at: jfr@ccsenet.org  Reviewers for Volume 12, Number 4  Diego A. Moreno-Fern&aacute;ndez, CEBAS-CSIC, Spain  Fatemeh Zare, North Dakota State University, USA  Greta Faccio, Independent Scientist, St. Gallen, Switzerland  Juliano De Dea Lindner, Federal University of Santa Catarina (UFSC), Brazil  Meena Somanchi, United States Department of Agriculture, United States  Mehana E. E. Hamouda, Alexandria University, Egypt  Qinlu Lin, Central South University of Forestry and Technology, China  Sani Jirasatid, Burapha University, Thailand  Tooba Mehfooz, Iqra University, Pakistan  Xingjun Li, Academy of the National Food and Strategic Reserves Administration, China","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"47 19","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136105779","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods 低成本闭管分子法检测肉制品的认证

Journal of Food Research Pub Date : 2023-10-25 DOI: 10.5539/jfr.v12n4p61

George P. Laliotis, Anthimia Batrinou, Maria Giannakourou, E. Tsakali, Sophia Letsiou, Panagiotis Halvatsiotis, Simen Akkermans, Jan Van Impe, Niki C. Maragou, Dimitra Houhoula

{"title":"Detection of Authentication of Meat Products by Low Cost Closed-tube Molecular Methods","authors":"George P. Laliotis, Anthimia Batrinou, Maria Giannakourou, E. Tsakali, Sophia Letsiou, Panagiotis Halvatsiotis, Simen Akkermans, Jan Van Impe, Niki C. Maragou, Dimitra Houhoula","doi":"10.5539/jfr.v12n4p61","DOIUrl":"https://doi.org/10.5539/jfr.v12n4p61","url":null,"abstract":"Nowadays adulteration of meat products, especially of ground meat products which form an easy case scenario for implementing adulteration practices due to their structure and texture, emerges a critical issue of raised concern threatening fair trade, food quality and consumers&rsquo; health and protection. Food authentication testing is the tool to address this kind of fraud. There is several analytical methodologies applied for meat authentication targeting at different biomarkers and using a variety of analytical techniques. However, the applied methodologies should exhibit suitable performance characteristics such as reliability, sensitivity, reproducibility and availability in order to be fit for purpose. During the last 20 years, amplification tests have emerged as an important diagnostic tool, not only for clinical applications, but also for food quality and safety. It was urgent to develop molecular techniques fast and sensitive. The introduction of new DNA technologies has facilitated the ease and accuracy of of methods for fraud detection. The closed-tube methods of Loop-mediated isothermal amplification (LAMP) and Gold Nanoparticles linked with oligonucleotides used as molecular probes are well known for their robust and highly sensitive and specific amplification of target DNA. Moreover, these techniques are rapid, low-cost diagnostics and available on site. This review provides a comprehensive overview of the molecular methods developed that can be applied for investigating ground meat adul-teration and focuses on the advantages of the rapid closed tube methods that can yield color results interpreted with the naked eye. The application of such time- and cost-effective molecular tools in the food market is proposed to provide a first-level filter for meat adulterated products, serving as a complementary tool to the more in-depth -omics approach.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"61 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134971635","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Preservation of Chayote (Sechium Edule L) Using Different Drying Methods 佛手瓜(Sechium Edule L)不同干燥方法的保存

Journal of Food Research Pub Date : 2023-09-30 DOI: 10.5539/jfr.v12n4p45

Soumaya Abdou Salam, Ivan Mukisa Muzira, Robert Mugabi, Charles Muyanja

{"title":"Preservation of Chayote (Sechium Edule L) Using Different Drying Methods","authors":"Soumaya Abdou Salam, Ivan Mukisa Muzira, Robert Mugabi, Charles Muyanja","doi":"10.5539/jfr.v12n4p45","DOIUrl":"https://doi.org/10.5539/jfr.v12n4p45","url":null,"abstract":"Chayote (Sechium edule L) has a short shelf life due to its high moisture content (87-95%). This study aimed at prolonging the shelf life of chayote by using different drying methods: convective hot oven drying (OV), and osmo-dehydration (OD) with salt or sugar. Dried samples (at 20% moisture content) were analysed for their nutritional, rehydration, textural and sensory properties. Dried chayote was stored for three months while determining total plate count (TPC), coliforms, Staphylococcus, yeasts and moulds and sensory acceptability. The time to attain 20% moisture in chayote varied significantly (p &lt; 0.05) from 9 h (OV and OD sugar) and 12h for osmo-dried chayote in salt. Ash, total sugar, starch and fiber increased significantly (p ˂ 0.05) from fresh sample as follows 5.2 - 28.3 g/100g (OD salt), 5.8 - 18.5 g/100g (OD sugar), 18.4 - 21.3 g/100g (OD sugar), 49.1 - 52.9 g/100g (OD sugar), respectively after drying. Vitamin C decreased from 232.5 - 38.4 mg/100g (OV) whereas zinc decreased from 1442.9 - 29.5 mg/100g (OV). Rehydration ratio varied from 2.0 &plusmn; 0.26 (OD salt after 30 min) to 2.9 &plusmn; 0.05 (OV after 20 min). Osmotically dehydrated samples were softer than air dried samples after rehydration and cooking. Total plate counts decreased from log 5.14 to non-detected. Staphylococcus aureus counts decreased from log 4.29 to non-detected. Coliform counts deceased from log 4.91 non detected respectively. Osmotic dehydration contributed to the preservation of the nutritional, textural and sensory properties of dried chayote with salt achieving better preservation than sugar. Drying increased the shelf life of chayote from days to three months with high microbial quality and sensory acceptability.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"129 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136278036","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods 刺荨麻叶粉替代对发酵玉米辅食品质特性的影响

Journal of Food Research Pub Date : 2023-09-27 DOI: 10.5539/jfr.v12n4p31

Mary Nkongho Tanyitiku, Igor Casimir Njombissie Petcheu

{"title":"Effect of Stinging Nettle Leaf Flour Substitution on the Quality Characteristics of Fermented Corn Complementary Foods","authors":"Mary Nkongho Tanyitiku, Igor Casimir Njombissie Petcheu","doi":"10.5539/jfr.v12n4p31","DOIUrl":"https://doi.org/10.5539/jfr.v12n4p31","url":null,"abstract":"Proper complementary feeding is required to provide essential nutrients to growing infants. However, most families in developing countries are severely food insecure, leading to constant child malnutrition. This study developed fermented corn complementary foods (pap) supplemented with abundantly available and affordable stinging nettles. Stinging nettle leaf flour was incorporated into pap at 5%, 10%, 15% and 20% and evaluated in relation to nutritional, functional, and sensory properties. Soybeans were used to compare the nutritional and health benefits of nettles in infant nutrition. A gradual incorporation of nettle leaf flour increased (p&lt;0.05) the ash, protein, and dietary fibre content of pap from 0.72%, 3.48% and 2.87% to 9.46%, 18.98% and 4.56% respectively. Likewise, nettle-enriched pap contained higher carotenoids (4.99mg/100g), vitamin C (48.76mg/100g), calcium (176.49mg/100g), phosphorus (35.21mg/100g), potassium (210.54mg/100g), and iron (284.55mg/100g) than soybean-enriched pap: 0.96, 4.40, 50.99, 29.29, 204.78 and 64.02mg/100g respectively. While total phenolic content and antioxidant activity index increased (p&lt;0.05) with increasing addition of nettle leaf flour from 1.23mgGAE/g and 0.15 to 125.45mgGAE/g and 2.01 respectively, the metabolic glycaemic response decreased (p&lt;0.05) from 68.53% to 35.60%. In addition, all functional qualities were within acceptable limits for complementary feeding. Nursing mothers rated the overall acceptability between 7.14 (5% nettle-enriched pap) and 6.23 (20% nettle-enriched pap), and 12 of these 20 mothers accepted to feed their babies with stinging nettle leaf flour. Our findings indicated that stinging nettle leaves are nutritionally important for improving low-cost complementary feeding and thus could contribute to the combat of infant malnutrition in rural communities.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"12 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":"135477592","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers 植物汉堡与传统牛肉汉堡的香气比较

Journal of Food Research Pub Date : 2023-09-25 DOI: 10.5539/jfr.v12n4p18

Joshua D. Zyzak, Nathaniel A. Britt, Lucy E. Jones, Phillip K. Gilbert, Callie E. Boggs, Li Li Zyzak

{"title":"Aroma Comparison between Plant-based Hamburgers and Traditional Beef Hamburgers","authors":"Joshua D. Zyzak, Nathaniel A. Britt, Lucy E. Jones, Phillip K. Gilbert, Callie E. Boggs, Li Li Zyzak","doi":"10.5539/jfr.v12n4p18","DOIUrl":"https://doi.org/10.5539/jfr.v12n4p18","url":null,"abstract":"The aim of the study was to investigate the differences in aroma in the many plant-based hamburger analogues in the market today when compared with traditional beef hamburger. For that purpose, we investigated the aroma components using headspace gas chromatography-olfactometry and gas chromatography coupled to mass spectrometry analytical methods. The lipid-derived aldehydes and Maillard reaction compounds were key contributors to the characteristic aroma of a beef hamburger. And that most of the plant-based burgers in the market today were unable to replicate that profile. The plant-based meat analogues displayed a more roasted odor character with higher pyrazine levels and then many show evidence to the addition of other flavor compounds and spices to give the perception of a flavored meat analogue. These approaches resulted in higher flavor intensity; however, the result was something very sensorially different than the sweet, juicy, buttery, and meaty character of beef hamburger. Based on these findings, replication of the characteristic aroma of beef hamburger is complex. This work provides new insights into the key aroma contributors of beef hamburgers and the challenges that exist in trying to replicate it with plant-based meat analogues.","PeriodicalId":15819,"journal":{"name":"Journal of Food Research","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135817644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0