Journal of Food Quality最新文献

{"title":"Ziziphora tenuior L. Essential Oil as a Bio-Based Antimicrobial and Plant-Based Preservative for Increasing the Shelf Life of Mayonnaise","authors":"Samiyeh Sadat Khankeshizadeh,&nbsp;Alireza Rahman,&nbsp;Fereshteh Naderi,&nbsp;Nasim Khorshidian,&nbsp;Mehrdad Mohammadi","doi":"10.1155/2024/6774892","DOIUrl":"https://doi.org/10.1155/2024/6774892","url":null,"abstract":"<div>\u0000 <p>The food industry is seeking alternatives to chemical additives and preservatives due to the increasing consumers’ demand for healthier food products. <i>Ziziphora tenuior</i> L. (<i>Z. tenuior</i>) is an aromatic medicinal plant that exhibits various biological properties such as antibacterial, antifungal, antioxidant and anti-inflammatory properties. The aim of this study was to assess the impact of <i>Z. tenuior</i> essential oil (ZTEO) incorporation (700 <i>μ</i>g/g) into mayonnaise on its stability, as well as to investigate the potential for replacing synthetic preservatives. The results demonstrated that the ZTEO extraction yield by the Soxhlet method was 3%. The GC-MS analysis of ZTEO showed the presence of 36 different components, with pulegone (27.5%), borneol (16.5%), 1, 8-cineole (9.8%), camphor (8.37%), <i>β</i>-pinene (5.31%), and <i>α</i>-pinene (4.64%) as the major compounds. Results of antimicrobial activity showed that the highest and the lowest minimum inhibitory concentration (MIC) values were obtained for <i>Escherichia coli</i> (700 <i>μ</i>g/mL) and <i>Saccharomyces cerevisiae</i> (10 <i>μ</i>g/mL). Also, the inhibition zone diameter increased by increasing the level of ZTEO, and <i>Staphylococcus aureus</i> (33 mm) and <i>S.</i> c<i>erevisiae</i> (36 mm) had the highest inhibition zone at level of 75%. Incorporation of ZTEO into mayonnaise prevented the growth of all microorganisms (bacteria, fungi, and yeast) during three months of storage. This indicates the potential of ZTEO as a natural preservative to replace synthetic preservatives. The results indicated the potential for incorporating ZTEO into mayonnaises and demonstrated the possibility of replacing commonly used preservatives with a natural alternative, offering consumers healthier food.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/6774892","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142123142","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synergistic Effects of Germination and Ultrasonication on Nutritional and Structural Characteristics of Kodo (Paspalum scrobiculatum) and Little (Panicum sumatrense) Millet","authors":"Swarnima Dey,&nbsp;Alok Saxena,&nbsp;Yogesh Kumar,&nbsp;Tanushree Maity,&nbsp;Ayon Tarafdar","doi":"10.1155/2024/4951196","DOIUrl":"https://doi.org/10.1155/2024/4951196","url":null,"abstract":"<div>\u0000 <p>This study aimed to investigate the nutritional and structural properties of kodo (<i>Paspalum scrobiculatum</i>) and little (<i>Panicum sumatrense</i>) millets on administering ultrasonication and germination treatments. Significant changes in the treated samples were recorded, including lower levels of antinutrients such as tannin and phytates, and higher antioxidant activity, improving their nutritional value. The treated kodo and little millets showed significantly improved nutritional bio-accessibility, with an impressive in vitro protein digestibility of &gt;82%. The modified structure of the starch granules in the treated millets showed pseudoplastic flow characteristics and a polyhedron/spherical morphology which was a novel finding. DSC thermogram revealed that the treated millets may be processed at higher temperatures while exhibiting a lower enthalpy, which could expand their uses in a range of food products. FTIR spectra indicated the presence of phenolic groups in both millet samples studied, at approximately 2817 cm⁻¹ frequency. The results obtained offer insightful information about the benefits of ultrasonication and germination for processing kodo and little millets in terms of altered starch characteristics, enhanced bio-accessibility of nutrients, and better nutritional profiles, which qualify millets for the development of functional food products.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4951196","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142089849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemical Profiling of the White and Brown Teff (Eragrostis tef (Zuccagni) Trotter) Injera and Their Nutritional Properties","authors":"Hagos Yisak,&nbsp;Estifanos Ele Yaya,&nbsp;Mesfin Redi-Abshiro,&nbsp;Bhagwan Singh Chandravanshi","doi":"10.1155/2024/2508258","DOIUrl":"https://doi.org/10.1155/2024/2508258","url":null,"abstract":"<div>\u0000 <p>Teff (<i>Eragrostis tef</i> (Zuccagni) Trotter) is one of the underutilized crops that can contribute to food security with distinct nutritional values. The present study was aimed to determine the total phenolic content, total fat content, and fatty acid profiles and evaluate the nutritional values of the white and brown Injera (ready-to-eat food) using UV-Vis and GC-MS methods. The determined free total simple phenolic compound contents, bound total simple phenolic compound contents, and total flavonoid contents were 169.48 ± 3.36–178.52 ± 7.5, 53.13 ± 1.92–60.38 ± 0.82, and 85.18 ± 1.14–117.59 ± 4.31 mg QE/100 g, respectively, in white Injera, and 193.86 ± 6.38–204.90 ± 4.04, 70.25 ± 3.56–82.13 ± 3.12, and 97.31 ± 1.22–107.42 ± 3.29 mg QE/100 g, respectively, in brown Injera. The free total simple phenolic compound contents and bound total simple phenolic compound contents were found higher and lower, respectively, in white and brown Injera. Compared to the reported teff grains and other cereal grains, low linoleic acid (<i>ω</i>-6) (21.1–24.8%) and high content of <i>α</i>-linolenic acid (<i>ω</i>-3) (16.3–18.9%) were found in the white and brown Injera, respectively. This value has much improved the <i>ω</i>-6/<i>ω</i>-3 in the white Injera (1.5 : 1) and brown Injera (1.2 : 1) and was surprisingly found consistent with the suggested 1-2 : 1 ratio. Moreover, the lipid quality of teff Injera was found to be superior to that of other cereal grains, showing that this food product actually contains novel food components with substantial nutritional and health advantages. The results of this study may therefore aid teff consumers, processors, and researchers in raising knowledge of the nutritional value and health advantages of the white and brown Injera, as well as their contents of free and bound phenolics and fatty acid profiles.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/2508258","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142077966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rapid Screening of 300 Pesticide Residues in Commercially Available Vegetable-, Fruit-, and Cereal-Based Baby Foods by Using Amino-Functionalized Multiwalled Carbon Nanotubes with QuEChERS and Gas Chromatography-Electrostatic Field Orbitrap High-Resolution Mass Spectrometry","authors":"Zhijuan Meng,&nbsp;Sufang Fan,&nbsp;Tongtong Ding,&nbsp;Xiaoxuan Yuan,&nbsp;Limin Zhao,&nbsp;Qiang Li,&nbsp;Yan Zhang","doi":"10.1155/2024/4365311","DOIUrl":"https://doi.org/10.1155/2024/4365311","url":null,"abstract":"<div>\u0000 <p>A new method for screening 300 pesticide residues in fruit-, vegetable-, and cereal-based baby foods by an improved QuEChERS purification method based on amino-functionalized multiwalled carbon nanotubes (NH₂-MWCNTs) combined with gas chromatography-electrostatic field orbitrap high-resolution mass spectrometry (Orbitrap GC-MS) was developed. The samples were extracted with acetonitrile (dry sample soaked in water first for activation), purified by dispersed solid phase extraction (d-SPE) tube modified by NH₂-MWCNTs, and detected by Orbitrap GC-MS. Qualitative analysis was carried out by retention time and accurate mass measurements in full scan mode, and external standard method for quantitation was performed using matrix-matched standard calibration, which could effectively eliminate matrix interference. Method validation was performed on commercially available fruit-, vegetable-, and cereal-based baby foods. Good linearity was achieved for 300 pesticides in the concentration range of 5 to 500 <i>μ</i>g/kg with correlation coefficients greater than 0.995 0. The limits of detection (LOD) were 0.3–3.0 <i>μ</i>g/kg, and the limits of quantification (LOQ) were 1.0–10.0 <i>μ</i>g/kg. The average recoveries on 10, 50, and 200 <i>μ</i>g/kg spiked levels were in the range of 72.8%–123.4% in three types of samples, with relative standard deviations (RSDs) of 2.0%–13.3%. The proposed method, with simple pretreatment, highly sensitivity, high precision, and accuracy, is suitable for simultaneous analysis of 300 pesticide residues in baby foods. This method provides a reference for accurate screening of low pesticide residues in baby food.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/4365311","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141994136","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Why IoT Enablement of Agrifood Transportation Disappoints Its Stakeholders: Unravelling Barriers for Enhanced Logistics","authors":"Deepika Joshi,&nbsp;Sumit Gupta,&nbsp;Amit Vishwakarma,&nbsp;Sandeep Jagtap","doi":"10.1155/2024/9289098","DOIUrl":"https://doi.org/10.1155/2024/9289098","url":null,"abstract":"<div>\u0000 <p>The present research work investigates the barriers of weak IoT adoption in agrifood transportation, with special reference to India. It is built on a premise that few barriers upshots from the other more impactful ones. Thus, it is important to identify their linkages and classify them based on their strength of relationship. The data collected from 13 agricultural technology (AgriTech) firms of India were subjected to integrated techniques of M-TISM and Fuzzy MICMAC. As a result, a unique position of autonomous, dependent, linkage, and independent barriers was obtained which revealed that inadequate Internet connectivity, interoperability, and unclear roadmaps are precarious to the use of IoT in agrifood transportation. They are responsible for creating issues like data processing, vehicle tracking, and data privacy. This study offers a contextual phenomenon of barriers that may assist AgriTech stakeholders in developing appropriate strategies to embrace IoT transformation. It extends the theoretical literature by providing critical connections that aspiring researchers can examine through hypothesis testing or building a hierarchical framework. A sensitivity analysis is suggested to optimise decision-making and bring out a robust and reliable set of obstacles.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9289098","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141994137","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Physicochemical, Functional, Microbial, and Sensory Characteristics of Precooked Complementary Flour Produced from Yellow Maize Enriched with Roasted Cashew Almonds and Baobab Pulp","authors":"Wilfred Ngaha Damndja,&nbsp;Aurelie Solange Agume Ntso,&nbsp;Thérèse Josiane Ngatchic Metsagang,&nbsp;Hermionne Djello Nkali","doi":"10.1155/2024/1579963","DOIUrl":"https://doi.org/10.1155/2024/1579963","url":null,"abstract":"<div>\u0000 <p>The aim of his study was to formulate and characterize precooked complementary flours based on yellow maize, cashews, and baobab pulp. To achieve this goal, yellow maize was malted and cooked and cashew almonds were roasted and cooked, while baobab pulp did not undergo any treatment. Indeed 3 materials were used: yellow maize, cashew almonds, and baobab pulp. All the food materials were dried and ground into flours. Four different complementary flours, MCB₁ (73/23/4), MCB₂ (72.5/25/2.5), MCB₃ (75/22.5/2.5), and MCB₄ (74/24/2), were formulated by blending yellow maize flour with cashew, almond, and baobab pulp flours. The proximate composition (moisture content, total ash, total carbohydrate, crude protein, crude fat, and crude fiber), soluble sugar, some minerals (iron and calcium) and vitamins (A and C), the functional properties (water absorption capacity (WAC) and water solubility index (WSI)), and the microbial characteristics of formulated flours were determined. Gruels were prepared from these flours, and their physical and sensory properties, as well as energy density, were determined. The results showed that for all the flours formulated, macronutrients, vitamins, and energy values were in the range recommended by the World Food Program. But concerning minerals, iron (5.12–5.30 mg/100 g DM) and calcium (141.02–181.94 mg/100 g DM) contents were lower compared to the norm. All the flours produced had good WAC, with the highest values for MCB₃ (425.46%) and MCB₄ (427.25%). The WSI of the formulated flours had the same trend as WAC. The flours presented good microbial characteristics, with no harmful microorganisms. The gruels prepared with the formulated flours exhibited a viscosity between 2497 and 2654 mPa.s, which indicates that they could be easily swallowed by young children with good energy density. The gruels were also accepted by the consumers, with the highest score of overall acceptability for the one prepared with MCB₁. Based on their demonstrated nutritional values and functional properties, the flours formulated are potential complementary food for feeding young children but need to be fortified with minerals.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/1579963","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141980466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Berberis lycium: A Miracle Medicinal Plant with Multifaceted Health Benefits","authors":"Bashir Ahmad,&nbsp;Abduh Murshed,&nbsp;Mohamed Y. Zaky,&nbsp;Imran Khan,&nbsp;Faiz ur Rahman,&nbsp;Magda H. Abdellattif,&nbsp;Guojun Liu,&nbsp;Jun Lu","doi":"10.1155/2024/3152456","DOIUrl":"https://doi.org/10.1155/2024/3152456","url":null,"abstract":"<div>\u0000 <p>Throughout history, medicinal plants have been used to treat different ailments. About 70 to 80% of the world population rely on medicinal plants for healthcare and some use it for income generation. The annual sale of medicinal plants increases over time. In plants, <i>Berberis vulgaris f. lycium (Royle) Parsa (Berberis lycium)</i>, also called <i>boxthoran</i> barberry, Indian barberry, or Indian lyceum contains key alkaloids such as berberine, camptothecin, koumidine, salutaridine, luteanine, palmatine, and protopine. Significant steroidal compounds include sitosterol and B-sitosterol. The plant is rich in flavonoids such as isorhamnetin, formononetin-7-O-glucoside, and velutin and anthocyanins such as cyanidin-3-glucoside and delphinidin-3-glucoside. It also includes phenolic compounds such as chlorogenic acid, caffeic acid, vanillic acid, and quercetin. <i>B. lycium</i> possesses dual utility due to its delicious fruit and has high value with known history in treatment of different disease and use in folklore medicines. Ethnobotanical surveys reveal that the <i>B. lycium</i> is used to treat jaundice, hepatitis, typhoid, fever, tuberculosis disorders, eye lotion, chronic diarrhoea, tonic, skin diseases, blood purifier, piles, eye infections, gum problems, diabetes, and kidney problems. Experimental studies have demonstrated that the <i>B. lycium</i> possesses antibacterial, antihyperlipidaemia, antidiabetic, anticolitis/inflammatory, anticancer activities, antiviral activities, and anthelminthic activities. According to our literature survey, there is no review with a mechanistic summary on <i>B. lycium</i>; therefore, the current review is an effort to provide the available literature on <i>B. lycium</i> in summary form for future research.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3152456","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967812","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Heat Stability of Camel Milk (Sterilized and Nonevaporated)","authors":"Najeeb S. Al-Zoreky,&nbsp;Faisal S. Almathen,&nbsp;Sallah A. Al hashedi,&nbsp;Ammar AL-Farga","doi":"10.1155/2024/5564251","DOIUrl":"https://doi.org/10.1155/2024/5564251","url":null,"abstract":"<div>\u0000 <p>The study evaluated the thermal stability of sterilized camel milk. The sterilized product was obtained from raw milk containing 9.11 ± 0.57% nonfat solids and 2.83 ± 0.45% fat. Disodium/dipotassium hydrogen phosphate (Na₂HPO₄ or K₂HPO₄), sodium citrate (SC), ethylenediaminetetraacetic acid (EDTA, disodium), sodium chloride (NaCl), and gum arabic (GA) were evaluated for their effects as thermal stabilizers of camel milk (CAM). Stabilizers were separately added to pasteurized camel milk (pH 6.67) followed by the in-container sterilization (115°C, 20 min). Phosphate salts afforded thermal stability (sediment test) when added to camel milk at 13 mM final concentration. During storage for four weeks at 21°C, the pH values of stabilized camel milk were 6.40−5.67, depending on the type and concentration of stabilizers. While nonstabilized (control) CAM showed substantial sediments during storage periods at ambient conditions (21°C), stabilized and sterilized CAM had no sediments reflecting one of the good quality characteristics (no sediments) of CAM. Color changes (<i>Δ</i>E^∗) in stored sterilized camel milk were below 2.3. It could be concluded that nonevaporated CAM could be made from CAM stabilized with Na₂HPO₄ or K₂HPO₄. This is the first study on the thermal stability of nonevaporated camel milk.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/5564251","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967738","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Pepper Fruits at Different Ripening Periods Have Potential Phyto-Biochemical and Enzymatic Responses to Irrigation Levels","authors":"Ümit Haydar Erol","doi":"10.1155/2024/9082436","DOIUrl":"https://doi.org/10.1155/2024/9082436","url":null,"abstract":"<div>\u0000 <p>Irrigation significantly affects plant physiology, especially in arid regions, and plays a crucial role in growth and development. Understanding the effects of irrigation on different fruit ripening periods is essential for sustainable agriculture. This study investigates the phyto-biochemical changes and antioxidative responses of <i>C. baccatum</i> to different irrigation levels during fruit ripening. Five irrigation levels (IL), 150% (IL5), 100% (IL4), 75% (IL3, control), 50% (IL2), and 25% (IL1) field capacity (FC), were studied over three ripening periods at 20^th, 40^th and 60^th days after flowering. Significant changes in phytochemical composition, biochemical properties, and antioxidant enzyme activities were observed in response to different irrigation levels. Reduced irrigation levels combined with fruit ripening led to a significant increase in capsaicinoid components, while drought conditions enhanced antioxidant activity by increasing total phenolics and flavonoids. Conversely, MDA, proline, and protein levels increased under drought stress. Excessive irrigation increased biochemical components throughout ripening, while key enzyme activities responded proportionally to drought severity, with no significant effect above control levels. Optimal chemical components were observed at IL4, with IL1 showing the maximum pungency. Most parameters peaked on the 60^th day after flowering, highlighting the importance of fruit ripening periods. These results provide valuable insights for refined irrigation strategies, improved physiological resilience, and sustainable yield enhancement.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/9082436","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141968277","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Millet Milk: A Potential Cattle Milk Alternative—Extraction and Value Addition","authors":"Surabhi Pandey,&nbsp;Anurag Singh","doi":"10.1155/2024/3964937","DOIUrl":"https://doi.org/10.1155/2024/3964937","url":null,"abstract":"<div>\u0000 <p>Consumer health concerns in recent years have spurred a shift from dairy consumption to dairy-free or plant-based diets. Factors such as lactose intolerance, milk allergies, ethical concerns, environmental sustainability, and personal health preferences drive this trend. Millet milk offers a viable alternative for cattle milk like any other plant-based milk. Compared to other plant-based milk alternatives, millet milk has a better nutritional profile. Moreover, the extracted millet milk can be used for the development of various value-added products. Millet, being a potential source of antinutritional factors, requires pretreatments before milk extraction. This review discusses in detail the nutritional profile of millets along with the pretreatments to reduce the antinutritional factors in millets, followed by the extraction of millet milk. The comparative study of millet milk versus other plant-based milks has also been explored. The potential usage of millet milk for further value addition has also been highlighted in the present article.</p>\u0000 </div>","PeriodicalId":15951,"journal":{"name":"Journal of Food Quality","volume":"2024 1","pages":""},"PeriodicalIF":2.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1155/2024/3964937","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141967251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}