Journal of Food Science and Technology-mysore最新文献

{"title":"Lipid profile, texture and sensory properties of Algerian traditional <i>Bouhezza</i> cheese made using raw goat's milk.","authors":"Hacène Medjoudj, Meriem Derouiche, Borhane Samir Grama, Mohammed Nasreddine Zidoune, Hamadi Attia, Ali Adnan Hayaloglu","doi":"10.1007/s13197-024-06101-1","DOIUrl":"10.1007/s13197-024-06101-1","url":null,"abstract":"<p><p>The study aimed to analyze the lipolysis, textural changes, and sensory properties of traditional <i>Bouhezza</i> cheese made from raw goat's milk. Twelve cheeses were made, at laboratory scale and on farms in Oum El-Bouaghi and Tébessa in eastern Algeria, with the study focusing on acidity index, free fatty acids by gas chromatography, textural profile, and sensory analysis. The fat content increased, while the acidity index decreased during ripening. The initial lipolysis rate is relatively low, but it increases towards the end of the ripening period. The percentage of free fatty acids increased during the initial month and subsequently decreased following the addition of whole milk prior to the end of the ripening period, where lipolysis increased. The number of saturated free fatty acids was 15 in all productions (10 even number of carbons and 5 have an odd number), with a total from 71.37 to 80.03 g. The 7 unsaturated fatty acids (5 with an even number and 2 have an odd number of carbons), from 19.97 to 28.63 g. <i>Bouhezza</i> cheese was found to possess a rich volatile and aromatic profile, largely attributable to the influence of lipolysis. This results in the cheese acquiring its distinctive odour, aroma, highly acidic taste and textural properties, which are induced by lipolysis. This study represents the inaugural investigation into the lipolysis process during the ripening of goat's cheese <i>Bouhezza</i>.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1296-1305"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12174020/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333237","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":"Nutritional composition of <i>Dormitator latifrons</i> (Richardson, 1844, Perciformes, Eleotridae) and quality index method (QIM) scheme for determining its shelf life.","authors":"Alexandra Elizabeth Bermúdez-Medranda, Milber Oswaldo Ureña-Peralta, Yanis Cruz-Quintana, Ana Reyes Lucas","doi":"10.1007/s13197-024-06113-x","DOIUrl":"10.1007/s13197-024-06113-x","url":null,"abstract":"<p><p>The appearance, color, texture, and flavor of fish are key sensory attributes that influence consumer perception and purchasing decisions. Along with proximate composition, these attributes should be objectively evaluated using standardized protocols for each commercial species. <i>Dormitator latifrons</i> holds significant aquaculture potential, especially in the Americas, due to its ability to survive out of water. However, its sensory quality has not been thoroughly evaluated. This study aimed to evaluate the proximate composition and sensory quality of live and whole eviscerated <i>D. latifrons</i> preserved on ice for 23 days. Analyses included ash, moisture, protein, fat content, total volatile basic nitrogen, trimethylamine, TBARS, amino acids, and fatty acids. The QIM method was applied to determine shelf life. Fresh <i>D. latifrons</i> muscle contained 6.71% ash, 79.86% moisture, 2.3% fat, 64.06% protein, volatile basic nitrogen < 15 mg/100 g, trimethylamine 5.77 mg/100 g, and TBARS 0.028 mg MDA/kg. Essential amino acids and unsaturated fatty acids (linoleic and oleic) predominated. Shelf life was 6 days for live fish (R² = 0.94) and 23 days for eviscerated fish (R² = 0.97), with demerit points highly correlated with storage time. <i>D. latifrons</i> exhibits high nutritional quality compared to tilapia and rainbow trout, two of the most farmed and consumed fish.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1383-1391"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173998/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333239","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":"Antimicrobial peptides in post-harvest management of fruits.","authors":"Balenahalli Narasingappa Ramesh, P A Niveditha, S N Nagesha, R Charith, D M Hithashree","doi":"10.1007/s13197-025-06336-6","DOIUrl":"10.1007/s13197-025-06336-6","url":null,"abstract":"<p><p>Modern agriculture is more prone to insect, pest, and disease attacks. Fruits are considered perishable crops compared to cereals and pulses. Fruits are majorly lost after harvest during storage, known as the post-harvest period, due to insect and pest infestations, pathogen attacks, and unfavorable environmental conditions. Conventionally, pesticides, fungicides, and some antibiotics are used to control the post-harvest diseases in fruits. However, the use of these conventional chemicals and antibiotics has been strictly restricted because of their drawbacks, such as leaving residues on fruits for extended periods, causing environmental effects, and, most notably, the development of resistance by many microorganisms against the commonly used antibiotics. Thus, there is an immediate need for an alternative method to control post-harvest diseases in fruits. The use of antimicrobial peptides (AMPs) is the best promising alternative for efficiently controlling post-harvest diseases caused by microbes. The present review focuses on insect-derived AMPs, their use in post-harvest management of fruits, and the mechanism of action of AMPs.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1228-1239"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173987/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333262","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":"Removing the bitterness of olives with a pilot-scale ultrasonic system and determining its effect on table olive quality.","authors":"Yasin Ozdemir, Seda Kayahan, Basri Kul, Omer Nuri Cam, Mehmet Ozkan","doi":"10.1007/s13197-024-06110-0","DOIUrl":"10.1007/s13197-024-06110-0","url":null,"abstract":"<p><p>The naturally black table olive processing methods produce black table olives with a popular flavor. However, this method requires more than six months. For this reason, it is thought that removing the bitterness of black olives in a short time without moving away from the traditional flavor may provide added value. Ultrasound technology has the potential to quickly remove the bitterness of olives without detracting from the natural flavor. Therefore, in this work, debittering of olives was studied by a blower and thermostat integrated pilot scale ultrasound bath. Brine (5%) and black olives were placed in this bath and operated at three different (15, 25, 35^oC) temperatures. After that the olives were kept in the open air. Sensory scores, microbiological counts, color values, texture profile, pH and oleuropein, hydroxytyrosol, tyrosol, vanillic acid, titratable acid, dry matter and salt content of the fresh and processed olives were determined. Ultrasonic debittering was completed in a short time (2.8-3.9 days). At the end of this process bitterness of olives was determined in the range of 1.31-1.33 by using 1 (did not feel) to 4 (extremely felt) sensory scale form. Obtained results are promising in terms of olive debittering in a short time, with low salt content, without losing the sensory characters.</p>","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 7","pages":"1362-1372"},"PeriodicalIF":2.6,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12173976/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144333242","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":"Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications","authors":"Rajesh Singh, Pratiksha Singh, M. Singh, Pooja Nikhanj, P. Sahota, W. Fang, Yangqing Li, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.6.1.RA.10742","DOIUrl":"https://doi.org/10.25177/JFST.6.1.RA.10742","url":null,"abstract":"Yeasts have been used for the heterologous production of a range of enzymes. However, α-L-rhamnosidase production in yeasts as well as its vast potential for biotechnological processes is less reported. α-L-Rhamnosidase is one of the important biotechnologically attractive enzymes in several industrial and biotechnological processes. In food and agriculture industries, the enzyme catalyzes the hydrolysis of hesperidin to release L-rhamnose and hesperidin glucoside, industrial removal of bitterness from citrus juices caused by naringin, and enhancing aroma in grape juices and derived beverages. In pharmaceutical and chemical industries, this enzyme is used in the structural determination of polysaccharides, glycosides and glycolipids, metabolism of gellan, conversion of chloropolysporin B to chloropolysporin C, and production of prunin. Rhamnosidases are extensively distributed in fungi and bacteria while their production from yeast sources is less reported. Yeast rhamnosidase is very important as it is produced in short-duration fermentation, with enhanced shelf life, high thermal stability, capable of retaining juice flavor, and is non-toxic for human consumption. In this review, an attempt has been made to fill up this gap by focusing on production, purification, characterization, structural and molecular biological studies of yeast rhamnosidase and its potential biotechnological applications.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"18 1","pages":"313-324"},"PeriodicalIF":3.1,"publicationDate":"2021-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85090146","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quorum sensing inhibitory effects of vanillin on the biofilm formation of Pseudomonas fluorescens P07 by transcriptome analysis","authors":"T. Ding, Yong Li, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.7.RA.10686","DOIUrl":"https://doi.org/10.25177/JFST.5.7.RA.10686","url":null,"abstract":"Pseudomonas fluorescens is an important psychrotrophic food-spoilage bacterium. Quorum sensing (QS) enables bacteria to control various physiological processes. Hence, targeting bacterial QS would be a novel method to improve food quality. In this study, P. fluorescens P07 was treated with vanillin, which showed strong QS inhibitory activity, and its resultant effects on swarming motility, biofilm formation, and extracellular polymeric substance (EPS) secretion were measured. The mechanisms underlying the inhibitory effects were then explored by transcriptomic analysis. The results showed that vanillin had inhibitory effects on swarming motility, biofilm formation, N-acyl-L-homoserine Lactone (AHLs) and EPS secretion of P. fluorescens P07. The result of transcriptionomic tests indicated that the decrease in bacterial biofilm formation was probably due to the influence of vanillin on mobility, adhesion, chemotaxis, EPS secretion, and QS system of the bacteria.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"1 1","pages":"275-292"},"PeriodicalIF":3.1,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87324584","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Emerging mycotoxins in botanicals: benefit and risk","authors":"E. Ferrer, N. Pallarés, G. Font, H. Berrada, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.6.RA.10684","DOIUrl":"https://doi.org/10.25177/JFST.5.6.RA.10684","url":null,"abstract":"Background: Fusarium species are responsible for production of emerging mycotoxins with cyclic hexadepsispeptides structures, like enniatins and beauvericin. Although these mycotoxins have not been regulated yet, their high prevalence in food and feed, as well as their potential toxic effects in humans and animals have made of them a burning issue and a threat to food security. Besides its inophoric properties, these mycotoxins may induce cells damages such as oxidative stress, mitochondrial modifications and the disruption on the cell cycle related to several health adverse effects such as immunotoxicity, genotoxicity, endocrine toxicity and neurotoxicity. Moreover, they showed interesting activity against various microorganisms and insects in several studies, leading to a potential use in pesticide and medicine research, as potential candidates for anticancer therapy. Botanicals can go contaminated by mycotoxins when the harvesting practices or manufacturing conditions are inadequate, which make mandatory their study. Methods: This review explores emerging mycotoxins occurrence in several botanicals forms and discuss their possible prejudicial and beneficial effects. Results: Several researchers have reported mycotoxins occurrence at low incidences and levels in botanicals. Despite emerging mycotoxins toxic effects, beneficial properties have been attributed to these mycotoxins by several authors. These compounds are related to insecticidal activity, antibacterial properties, and antifungal and antiviral activities. Cell organelles or enzyme systems are the targets in its antimicrobial activity. Data collected showed also that emerging mycotoxins are involved in capacity of the multidrug transport protein in human cancer cells modulation and apoptotic cell death induction, several researchers are explaining the possibility to employ them with medicinal purpose. Conclusion: More studies are required to explore enniatins and beauvericin possible applications in medicinal and pesticide research. Furthermore, it is important to highlight that the regulation of emerging mycotoxins in food must be revised and updated.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"66 1","pages":"263-274"},"PeriodicalIF":3.1,"publicationDate":"2020-12-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78638774","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Extracellular production of Streptomyces ladakanum transglutaminase in a food-grade strain, Bacillus subtilis","authors":"Limin Wang, Lihong Fu, J. Ju, H. El-Shora, Shuwen Zhang, Bo Yu, J. Lv, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.6.RA.10678","DOIUrl":"https://doi.org/10.25177/JFST.5.6.RA.10678","url":null,"abstract":"Background: Transglutaminase (TG) is an enzyme of the transferase family with cross-linking properties, which has been widely used in the food industry. Traditionally, TG is isolated from strains of Streptomyces sp. However, the development of a facile and efficient production of commercial TG is always desirable. Purpose: In the current study, we described an efficient route for TG production in a food-grade strain of bacteria, Bacillus subtilis. Method: Two strategies were employed for the extracellular production of S. ladakanum TG in B. subtilis. Sixteen signal peptides were optimized to secret TG into the extracellular medium. Site-directed mutageneses in pro-peptide were further utilized to improve the enzymatic activity. The enzymatic characteristics of S. ladakanum TG expressed in B. subtilis were analyzed. Results: The N-terminal amino acids played important roles in enzymatic activity. Signal peptides of SacB (SPSacB) and AbnA (SPAbnA) showed good abilities to direct the secretion of TG into the medium. The enzyme was secreted into the medium and exhibited good Ca stability and temperature stability, which were comparable to those produced by commercial strains. The enzymatic activity in the supernatant of culture reached 7.6 U/mg. Conclusion: Our study demonstrated that B. subtilis may be a good candidate for the efficient and stable production of TG and has a much easier purification process.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"53 1","pages":"252-262"},"PeriodicalIF":3.1,"publicationDate":"2020-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85438783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Silver implantation on AISI 304 stainless steel surface using low-energy doses and the antimicrobial effect against Salmonella Enteritidis and Listeria monocytogenes","authors":"C. I. Kothe, Av. Bento Gonçalves Porto Alegre Rs Brazil Ufrgs, Regina Zilio, Tatiana Pacheco Soares Zamboni, C. Aguzzoli, L. Casarin, E. Tondo","doi":"10.25177/JFST.5.5.RA.10674","DOIUrl":"https://doi.org/10.25177/JFST.5.5.RA.10674","url":null,"abstract":"Silver has antimicrobial properties and when implemented on the stainless steel surface can inactivate microorganisms and consequently prevent biofilm formation and cross-contamination of food. Therefore, in this study we evaluated the antibacterial properties of silver ions implanted on AISI 304 stainless steel surfaces using low-energy doses against Salmonella Enteritidis and Listeria monocytogenes, two foodborne pathogens. AISI 304 stainless steel coupons were treated using energy of 2 and 4 keV for silver implantation and simulations were performed to estimate its dose distribution. Coupons containing silver ions were contaminated with S. Enteritidis and L. monocytogenes and incubated at 25 °C for 1 and 24 h. Results demonstrated that 4 keV treatment were able to reduce S. Enteritidis, but not L. monocytogenes. However, the 2 keV treatment showed significant reductions of both pathogens and the depth profiles of surfaces treated with 2 keV of energy showed 3.5×10 silver atoms/cm2 implanted in up to 5 nm from the stainless steel surface. Silver implanted on stainless steel using low-energy doses demonstrated antimicrobial properties against foodborne pathogens and this strategy can be used to reduce adhered cells and biofilm formation in food industries.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"62 1","pages":"244-251"},"PeriodicalIF":3.1,"publicationDate":"2020-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79491504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production area and harvest date influence superficial scald incidence and ultra-structure of 'Suli' pear skin during long term storage","authors":"Jiang Yunbin, W. Zhihua, Wang Wenhui, Guo Huangping, J. Xiaohui, Tong Wei, Sift Desk Journals Open Access Journals","doi":"10.25177/JFST.5.5.RA.10670","DOIUrl":"https://doi.org/10.25177/JFST.5.5.RA.10670","url":null,"abstract":"The effect of production area and harvest date on the superficial scald incidence, ultra-structure of the pericarp, core browning, and related physical qualities of ‘Suli’ pears during storage period at 0 °C were investigated. ‘Suli’ fruits were harvested at Taigu and Linyi in Shanxi province of China over five different dates and then stored at 0±0.5 °C with 85-90% relative humidity for 120 or 200 days. Superficial scald was detected after 120 and 200 days of storage. Harvest date and production area significantly affected the incidence of superficial scald and the quality of ‘Suli’ fruits. Earlier harvest time was associated with increased incidence of superficial scald. Fruits picked at Linyi developed more severe superficial scald than fruits harvested at Taigu. Scanning electron microscope (SEM) revealed that the cuticle and wax layer of fruits from Taigu were thicker than those from Linyi after storage. The surface of earlier harvested fruits had less wax and more extensive cracking, lower pectin content, and damaged skin organization structure. The incidence of superficial scald in ‘Suli’ pears is dependent on the ultra-structure of these superficial layers, and differences may be driven by harvest date and location.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"51 1","pages":"234-243"},"PeriodicalIF":3.1,"publicationDate":"2020-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83064540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}