Journal of Food Science and Engineering最新文献_第2页

A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry 漆树的生物、化学、健康益处及其在食品工业中的应用

Journal of Food Science and Engineering Pub Date : 2023-07-19 DOI: 10.37256/fse.4220232763

Fatima El Ghizzawi, Sanaa Khaled, S. Khatib, M. Krayem

{"title":"A Focused Insight into Sumac: Biological, Chemical, Health Benefits and Its Applications in Food Industry","authors":"Fatima El Ghizzawi, Sanaa Khaled, S. Khatib, M. Krayem","doi":"10.37256/fse.4220232763","DOIUrl":"https://doi.org/10.37256/fse.4220232763","url":null,"abstract":"Sumac Spice is a tangy red-purple powder produced by drying and grinding the hairy clusters of sumac fruit. It is often used in several regions to add a lemony and astringent taste to many dishes. Sumac is considered a valuable plant that governs nutritious elements such as proteins, unsaturated fatty acids, dietary fibers, minerals, vitamins and many polyphenols. Its phenolic content contributes to activate its medical and therapeutic role. Traditionally, sumac was effective in treating several health issues for centuries. Recently, many studies proved that it has an antibacterial, antiviral, anti-inflammatory, antioxidant, anticancer, cardioprotective, hypolipidemic and hypoglycemic activities. Sumac succeeded to put its mark in the field of the food industry since it was utilized as a natural food additive such as preservative, antioxidant and colorant in various food products. It successfully boosts the quality of different food items such as bread, meat, dairy products, tomato paste, barley soap, peanut oil and shrimps. In total, sumac spice is not only a nutritious spice that adds a distinctive taste to many dishes, but also when incorporated in food industry it meets the consumer concern for the ''natural label'' food products, as well as its valuable role in disease prevention and health promotion.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"113 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86224782","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

Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends 五指粟(Eleusine coracana)与烤非洲山药豆(Sphenostylis stenocarpa)混合面粉制成早餐谷物粉的品质评价

Journal of Food Science and Engineering Pub Date : 2023-06-12 DOI: 10.37256/fse.4220232328

J. O. Owheruo, G. Edo, Zubair Adeiza Bashir, Patrick Othuke Akpoghelie, Joy Johnson Agbo

{"title":"Quality Evaluation of Breakfast Cereal Meal Produced from Finger Millet (Eleusine coracana) and Roasted African Yam Beans (Sphenostylis stenocarpa) Flour Blends","authors":"J. O. Owheruo, G. Edo, Zubair Adeiza Bashir, Patrick Othuke Akpoghelie, Joy Johnson Agbo","doi":"10.37256/fse.4220232328","DOIUrl":"https://doi.org/10.37256/fse.4220232328","url":null,"abstract":"This study was carried out to evaluate the qualities of breakfast cereal meals produced from blends of finger millet and toasted African yam beans flour. Flour samples of processed finger millet were blended with roasted African yam beans flour at substitution levels of 0, 10, 20, 30, and 40%. The blended flours were processed into breakfast cereal. The breakfast cereal products were subjected to proximate, vitamin, mineral, and microbial analyses (mould count and total viable count) and sensory evaluation. The result showed that there was a significant increase in the protein, moisture, carbohydrate, and energy content of the breakfast cereals with a corresponding decrease in the ash and fiber content as the level of African yam bean flour increased in the blends. The proximate composition result of the breakfast cereal product ranged from 11.65-37.78% for protein, 13.70-4.91% for ash, 3.00-7.20% for fiber, 2.88-3.88% for moisture, 0.74-1.00% for fat, 46.41-76.77% for carbohydrate and 360.98-380.36% for energy. Vitamin composition of the products ranged from 43.17-72.14 UI for vitamin A, 0.058-0.184 mg/100 g for vitamin B1, 0.058-0.184 mg/100 g for vitamin B2, 0.006-0.015 mg/100 g for vitamin B3 0.289-0.516 mg/100 g. Mineral composition ranged from 6.50-10.01 mg/100 g for iron, 355.53-454.37 mg/100 g for calcium, and 27.65-28.75 mg/100 g for phosphorus content. The total viable count ranged from 2.7 × 102 to 2.8 × 102 cfu/g while the mould was not detected in any of the samples. Results of sensory evaluation showed that FAY60 was the most acceptable breakfast cereal meal.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91531363","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: 5

Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS 用SPME-GC-MS分析传统猪肉和有机猪肉中挥发性风味物质及其理化性质

Journal of Food Science and Engineering Pub Date : 2023-05-11 DOI: 10.37256/fse.4220232425

Cristina Lopez-Moreno, Sara Fernandez-Palacios Campos, Sergio Ledesma Baena, Juan Teodomiro Lopez Navarrete, Juan Carlos Otero Fernandez de Molina

{"title":"Analysis of Volatile Flavor Compounds and Physicochemical Properties in Conventional and Organic Pork Meats Using SPME-GC-MS","authors":"Cristina Lopez-Moreno, Sara Fernandez-Palacios Campos, Sergio Ledesma Baena, Juan Teodomiro Lopez Navarrete, Juan Carlos Otero Fernandez de Molina","doi":"10.37256/fse.4220232425","DOIUrl":"https://doi.org/10.37256/fse.4220232425","url":null,"abstract":"Volatiles responsible for aroma and flavor were investigated in the main types of pork consumed in Spain: duroc and white pigs, the latter reared according to organic and conventional procedures. The main volatiles were detected and identified by SPME-GC-MS technique in three different anatomical parts of the animals: ham, loin and tenderloin. Other physicochemical characteristics such as moisture, pH and tenderness were also evaluated, although no significant correlation was found between them and the volatiles studied. All duroc (minuscule) pork samples presented a higher sum of aldehydes and alcohols (26.8% on average), with pleasant aromas and remarkable values of odorous activity, than the white pork samples (17.5% on average). When comparing the white pig samples, the data showed a higher amount of aldehydes and alcohols in the tenderloin of the organic pork samples (17.9% versus 10.28%), which could benefit the flavor of this anatomical part. However, in the case of ham samples, aldehydes and alcohols were found to be more abundant in the conventional pork samples (22.2% versus 14.0%). The data obtained were subjected to a principal component analysis (PCA) in which a clear association was found between some volatiles and the rearing system adopted. In particular, a relationship was observed between organic pork ham samples and the compound glycerol-1-myristate (pleasant odor). The compound 4-isopropylcyclohexylamine (unpleasant odor) and organic pork loin samples were also correlated. A discriminant analysis (DA) was performed using a selection of volatiles, obtaining valuable results for the distinction of the origin of pork meat, after an adequate validation of the analytical method.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"114 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77693471","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

Dissipation, Residue Analysis, and Dietary Risk Assessment of Chlorantraniliprole and Indoxacarb in Rice 氯虫腈和茚虫威在水稻中的耗散、残留分析及食用风险评估

Journal of Food Science and Engineering Pub Date : 2023-04-18 DOI: 10.37256/fse.4120232481

Yian Zhou, Yingying Bi, Lijun Han, Zhuang Ming, Shuangyu Song, Fayi Qin, Mengyuan Cao

{"title":"Dissipation, Residue Analysis, and Dietary Risk Assessment of Chlorantraniliprole and Indoxacarb in Rice","authors":"Yian Zhou, Yingying Bi, Lijun Han, Zhuang Ming, Shuangyu Song, Fayi Qin, Mengyuan Cao","doi":"10.37256/fse.4120232481","DOIUrl":"https://doi.org/10.37256/fse.4120232481","url":null,"abstract":"A residue analytical method for the determination of chlorantraniliprole and indoxacarb in brown rice, rice husk, and rice straw was validated using a revised QuEChERS method coupled with high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS), and field trials were conducted in 12 regions to study the dissipation and final residues of the two pesticides in rice crop. In the method validation, chlorantraniliprole and indoxacarb had average recoveries ranging from 79% to 110%, with relative standard deviations (RSD) of 1.2% to 12.2%. The dissipation experiments showed that the half-lives of chlorantraniliprole in brown rice and rice husk were 12.4-29.8 and 4.6-11.2 d, respectively, whereas the dissipation half-lives of indoxacarb were 10.3-20.4 and 4.4-8.1 d, respectively. As for the final residues in the 12 regions, rice samples were collected on the 28 and 35 d after the last application. The maximum residues of chlorantraniliprole and indoxacarb in rice grain were 0.38 mg/kg and 0.080 mg/kg, respectively, and in brown rice, the maximum residues of chlorantraniliprole and indoxacarb were 0.028 mg/kg and 0.040 mg/kg, respectively. These values were all below the relevant Maximum Residue Limits (MRLs) in China. Using the final residue results and the food consumption data, the long-term dietary risk assessment indicated that the residues of these two pesticides in rice would not pose unacceptable dietary risk to the general population.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80885310","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

Dietary microRNAs (miRNAs) and Their Cutting-Edge Use in Food Science 膳食微rna (miRNAs)及其在食品科学中的前沿应用

Journal of Food Science and Engineering Pub Date : 2023-04-10 DOI: 10.37256/fse.4120232245

Vishnu Mishra, Pawan Kumar, Jawahar Singh, Vishal Varshney, Pragya Shukla, B. Maurya

引用次数: 0

Industrial Yeast Characterisation for Single Cell Protein Application 单细胞蛋白应用的工业酵母特性

Journal of Food Science and Engineering Pub Date : 2023-03-10 DOI: 10.37256/fse.4120232260

Maria Clara De-Barros, Júlia Bizerra-Santos, Luanna Maia, Normando Ribeiro-Filho

{"title":"Industrial Yeast Characterisation for Single Cell Protein Application","authors":"Maria Clara De-Barros, Júlia Bizerra-Santos, Luanna Maia, Normando Ribeiro-Filho","doi":"10.37256/fse.4120232260","DOIUrl":"https://doi.org/10.37256/fse.4120232260","url":null,"abstract":"Food waste and protein for food and feed are among the worldwide concerns. For years, yeast cells have been used for food production; and lately, have been applied for protein enrichment and for food recovery. Breweries, wineries, and distilleries generate a large amount of yeasts that are mostly wasted. Moreover, food loss that includes fruit waste is also a world concern, therefore, identifying the characteristics of yeast cells to drive its application to the correct source can be useful for reducing fruit waste and yeast waste. Therefore, this work aimed to evaluate the potential of yeast strains used by breweries, wineries, and distilleries for future application as single cell proteins including food waste recovery, sustainable food processing, protein for vegetarian products, or world's protein necessities. Two Saccharomyces cerevisiae (NCYC2592 and M2), and one Saccharomyces pastorianus (W34/70) were evaluated by using traditional and modern methods for evaluating four tests including permissive growth temperature, capacity to grow on different carbon sources, DNA fingerprint (physiological differentiation), and mineral content. NCYC2592 can grow at 40 °C. W34/70 can grow on melibiose and rhamnose; NCYC2592 and M2 could not grow on these carbohydrates. P, K and Mg are the most abundant minerals present in all strains. Yeasts that contain higher concentration of macro-minerals such as P, K, and Mg can grow under higher temperatures.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88583316","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

Application of Tomato Byproduct in Food Products-A Review 番茄副产品在食品中的应用综述

Journal of Food Science and Engineering Pub Date : 2023-02-07 DOI: 10.37256/fse.4120231566

Fernanda Dias Silva, V. Garcia, F. Vanin, C. Yoshida, R. A. Carvalho

引用次数: 0

A Comparison Between Wheat and Sorghum Flour in Biscuits Application: A Review 小麦和高粱粉在饼干中的应用比较综述

Journal of Food Science and Engineering Pub Date : 2023-01-17 DOI: 10.37256/fse.4120232140

Rawan Al Majzoub, Sandra Abou Hamdan, Sanaa Khaled, S. Khatib, M. Krayem

引用次数: 0

Citrus Aurantifolia Essential Oil Composition, Bioactivity, and Antibacterial Mode of Action on Salmonella Enterica, a Foodborne Pathogen 金荷叶柑橘精油对食源性病原菌肠沙门氏菌的组成、生物活性及抑菌方式研究

Journal of Food Science and Engineering Pub Date : 2023-01-14 DOI: 10.37256/fse.4120231615

S. Ojha, A. Pandey, Pooja Singh

{"title":"Citrus Aurantifolia Essential Oil Composition, Bioactivity, and Antibacterial Mode of Action on Salmonella Enterica, a Foodborne Pathogen","authors":"S. Ojha, A. Pandey, Pooja Singh","doi":"10.37256/fse.4120231615","DOIUrl":"https://doi.org/10.37256/fse.4120231615","url":null,"abstract":"Salmonella enterica is a well-known pathogenic bacterium that can cause intracellular illness and food poisoning in humans, especially salmonellosis. In the present study, 20 essential oils of aromatic plants were screened for their antibacterial activity against S. enterica. Among the essential oils screened, Citrus aurantifolia essential oil (CAEO) demonstrated most efficient activity against S. enterica. CAEO had minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of 8 and 16 μl/mL, respectively. A significant scavenging of radical cations was observed with CAEO using 2, 2'-diphenyl-1-picryl hydrazyl with an IC50 of 0.2147 mg/mL. Total phenolic content of CAEO was 10.90 mg GAE/100 μL. The treatment of bacterium with CAEO caused the leakage of cellular components, i.e., both nucleic acids and proteins. Furthermore, scanning electron microscopy (SEM) was used to measure the ultrastructure of control and treated bacterium (due to CAEO). The results of SEM reveal a loss of cellular integrity and function of bacterial cell membrane. The GC/GC-MS analysis of CAEO revealed E-citral (67.97%) as a major chemical component. CAEO may be considered as a safe antibacterial agent against foodborne S. enterica. The present study investigated a detailed analysis of antibacterial activity of C. aurantifolia essential oil, which can provide insight for further studies.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76325975","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

Variations in Antioxidant Activity, Physical, Chemical and Selected Antinutritional Factors of Two Pigeon Pea (Cajanus cajan (L)) Varieties as Affected by Processing Methods 不同加工方法对两个鸽豆品种抗氧化活性、理化性质及抗营养因子的影响

Journal of Food Science and Engineering Pub Date : 2023-01-11 DOI: 10.37256/fse.4120231920

A. Ukom, Emmanuella Odoabuchi, P. Udofia, U. Ejinkeonye

{"title":"Variations in Antioxidant Activity, Physical, Chemical and Selected Antinutritional Factors of Two Pigeon Pea (Cajanus cajan (L)) Varieties as Affected by Processing Methods","authors":"A. Ukom, Emmanuella Odoabuchi, P. Udofia, U. Ejinkeonye","doi":"10.37256/fse.4120231920","DOIUrl":"https://doi.org/10.37256/fse.4120231920","url":null,"abstract":"This study evaluated the variations in antioxidant activity, physical, chemical and antinutritional properties of two pigeon pea varieties (white and brown) as affected by processing methods (boiling, roasting and sprouting). The processing methods revealed significant (p<0.05) variations in the results of tested parameters. The unprocessed white pigeon pea variety had the highest gelatinization temperature (84 °C), trypsin inhibitor (9.04 Tiu/ng), polyphenols (137.05 mgGAE/100 g) and ABTS (141.10 μmTrolox/g), while the unprocessed brown variety retained higher concentrations of bulk density (0.71 g/g), phytate (2.55%), tannin (0.94 mg/100 g), FRAP (7.86 mmol/100 g) and total flavonoid (1.02 mgQE/100 g) contents, respectively. Boiled white pigeon pea variety had the highest moisture (11.60%), fat (5.19%), oil absorption capacity (2.97 mg/ml), DPPH (103.25%), and magnesium (80.65 mg/100 g), whereas roasted white pigeon pea variety showed significantly (p<0.05) higher concentrations in water absorption capacity (2.25 g/ml), swelling index (3.51%), and wettability (59.70%). Roasted brown pigeon pea variety exhibited greater ash (5.04%), fiber (5.31%), protein (24.36%), and oil absorption capacity (2.97 mg/ml) than other treatments, respectively. On the other hand, the sprouted white pigeon pea variety had the highest carbohydrate (60.09%), calcium (124.00 mg/100 g) and iron (11.38 mg/100 g) content. From the variety and processing methods, the study shows that the white variety of pigeon pea was a good source of proximate, minerals and functional values, while the brown variety had the highest antinutrients and antioxidant activities. Hence, pigeon pea is a good source of nutrients and that differences in nutrient values are due to variety and processing treatments.","PeriodicalId":15835,"journal":{"name":"Journal of Food Science and Engineering","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86902963","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