International Journal of Food Science & Technology最新文献

{"title":"Fortification of wheat white bread: assessing the suitability of Beta vulgaris trough technological, nutritional, and sensory evaluation","authors":"Manel Issaoui, Samia Oueslati, Guido Flamini, Amélia M. Delgado, Anabela Romano","doi":"10.1111/ijfs.17396","DOIUrl":"https://doi.org/10.1111/ijfs.17396","url":null,"abstract":"SummaryAs societies undergo shifts in dietary patterns, there is often an increase in nutrition‐related issues. This is particularly evident in the case of wheat bakery products, which have evolved in an unsustainable way. The fortification of wheat flour with vegetables has emerged as a strategy to mitigate the imbalanced composition of white bread. The objective of this study is to address existing knowledge gaps regarding nutritional quality and technological characteristics of food‐to‐food fortified bakery products. A blend of <jats:italic>Beta vulgaris</jats:italic> powder (up to 5% of the total weight) was incorporated into commercial wheat white flour, and the resulting composition and technological parameters were analysed throughout the bread‐making process, using standard methods (e.g., AAAC, ISO). The sensory assessment of the tested fortified baking products formulations was conducted. The 178 volunteer consumers noted the differences conveyed by <jats:italic>B</jats:italic>. <jats:italic>vulgaris</jats:italic>, but scored the taste and colour as acceptable (6 out of 9). Formulations containing moderate amounts of chard (e.g., 2%) were most appreciated. This study demonstrates that <jats:italic>B</jats:italic>. <jats:italic>vulgaris</jats:italic> can be employed to enrich white bread, particularly in minerals, such as calcium, magnesium, and iron, in a readily actionable manner that is well accepted by consumers. Furthermore, the use of flour blends contributes to mitigate the impact of fluctuations in wheat availability, thereby enhancing food security.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141939938","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":"Optimising corn (Zea mays) cob powder as an effective sorbent for diverse gel matrices: exploring particle size and powder concentration effects","authors":"Haoxin Wang,&nbsp;Peng Wang,&nbsp;Stefan Kasapis,&nbsp;Tuyen Truong","doi":"10.1111/ijfs.17419","DOIUrl":"10.1111/ijfs.17419","url":null,"abstract":"<p>This study aims to valorise a plant waste, corn cobs (<i>Zea mays</i>) enriched with fibres (cellulose of 19.09–19.18% and hemicellulose of 34.04–60.13%), to create gel-like sorbents. Corn cobs (CB) were dried, grounded and sieved to obtain 500, 250 and 125 μm powder size fractions. Various CB powder concentrations (10–40% w/w) were mixed with distilled water and rice bran oil for 2 min at ambient temperature to form hydrogel-like and oleogel-like sorbents, respectively. Visual appearance indicated that selected gels formed by 250 and 125 μm CB powders were self-sustained right after mixing, while the largest particles (500 μm) could not fabricate gels at the CB concentrations studied. FTIR results suggested that the gelation process was primarily attributed to physical absorption rather than chemical binding. Comprehensive analyses of microstructure, physicochemical properties and rheological behaviour indicated that gelation was due to fibre–fibre interaction (125 μm) and oil/water–fibre interaction (250 μm). An increase in CB powder concentration enhanced the microstructural density and hardness of gels. Thus, 250 μm particles and higher absorbent concentrations resulted in brittle sorbents characterised by high hardness but low cohesiveness. The 250 μm particles also exhibit a superior antioxidant profile and lower oil/water loss than the 125 μm CB particles due to effective intra-particle trapping mechanisms.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17419","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141939940","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":"Exploring ethyl pyruvate as an antifungal and antibacterial agent for food preservation: an in vitro and in silico study","authors":"Azime Erarslan,&nbsp;Selcen Ari Yuka","doi":"10.1111/ijfs.17410","DOIUrl":"10.1111/ijfs.17410","url":null,"abstract":"<p>Food pathogens are one of the microbiological problems that have negative effects on both economic and human health by causing spoilage and decay of important foods such as fruits and vegetables. The adverse effects of chemical residues left by synthetic biocides on human health and the development of resistance mechanisms in microorganisms have directed research towards bio-fungicide. This study aimed to develop an effective bio-fungicide using varying concentrations of ethyl pyruvate (1–18 μL disc⁻¹). Additionally, the interaction of EP with several proteins in pathogenic bacteria and fungi was investigated through <i>in silico</i> molecular docking. According to the obtained results, an increase in EP concentration resulted in larger inhibition zone diameters. In this context, at an EP concentration of 18 μL disc⁻¹, the inhibition zones formed against <i>E</i>. <i>coli</i>, <i>S</i>. <i>aureus</i>, <i>L</i>. <i>monocytogenes</i> and <i>S</i>. <i>typhimurium</i> bacteria were measured as 27.50 ± 0.50 mm, 31.00 ± 1.00 mm, 30.00 ± 1.00 mm and 32.66 ± 1.15 mm, respectively. EP at a concentration of 9 μL disc⁻¹ showed a fungicidal effect against <i>B</i>. <i>cinerea</i> and <i>P</i>. <i>expansum</i> and a fungistatic effect against <i>C</i>. <i>gloeosporioides</i>. As a result of <i>in silico</i> tests, the molecular binding energies of EP with <i>E</i>. <i>coli</i> dihydrofolate reductase, <i>S</i>. <i>aureus</i> DNA Gyrase B and <i>B</i>. <i>cinerea</i> 14 alpha-demethylase were determined to be −4.62, −4.26 and −3.95 kcal mol⁻¹, respectively. Our results holistically revealed that EP has great potential for use in food preservation due to its antifungal and antibacterial properties.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17410","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940150","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":"Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?","authors":"Tharuka Wijesekara,&nbsp;Baojun Xu","doi":"10.1111/ijfs.17414","DOIUrl":"10.1111/ijfs.17414","url":null,"abstract":"<div>\u0000 \u0000 <p>This review addresses the knowledge gap surrounding ergothioneine which is a naturally occurring antioxidant, by examining both its beneficial properties and the challenges associated with its study. Ergothioneine, often termed a ‘longevity vitamin’, is present in various foods such as mushrooms, grains and certain animal tissues and is synthesised by specific microorganisms. Despite its recognised potential in promoting healthier and extended lifespans, the mechanisms and full spectrum of its effects remain inadequately understood. This article provides a balanced overview of ergothioneine, covering its prevalence, methods for quantification and a wide range of bioactivities, while its antioxidant capabilities, including the neutralisation of free radicals and reactive oxygen species, highlight its promise for enhancing cellular health and preventing age-related diseases. In addition to that, this review also discusses the limitations and gaps in current research. Notably, ergothioneine's bioaccumulation in tissues vulnerable to oxidative stress suggests its significant role in longevity. Preliminary studies suggest benefits such as reduced inflammation, protection of mitochondrial function and support for brain health, yet comprehensive studies are required to fully understand its mechanisms. This review aims to present an unbiased and thorough understanding of ergothioneine, emphasising the need for further research to unlock its full potential in human health and ageing.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940152","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":"Effect of different cooking oils and methods on physicochemical, nutritional, and microbial safety for mixed vegetables focusing on Bangladesh","authors":"Mohammad Mainuddin Molla,&nbsp;Biddut Chandra Dey,&nbsp;Md. Hafizul Haque Khan,&nbsp;Ashfak Ahmed Sabuz,&nbsp;Md. Golam Ferdous Chowdhury,&nbsp;Shahnaj Pervin,&nbsp;Mahfujul Alam,&nbsp;Anjumanara Khatun,&nbsp;Md. Hasib Pathan,&nbsp;Md. Aftab Ali Shaikh","doi":"10.1111/ijfs.17402","DOIUrl":"10.1111/ijfs.17402","url":null,"abstract":"<div>\u0000 \u0000 <p>Cooking is an essential aspect of everyday life. Cooking oils and methods exert enormous effects on the nutritional, physicochemical, microbial qualities, and bioactive compounds of vegetables. Most of them are either directly or indirectly related to human health. Hence, the present investigation was undertaken to find out the effect of two cooking methods (traditional and steam cooking) and four selected culinary oils (soybean oil, mustard oil, extra virgin olive oil, and extra virgin coconut oil) on the cooked vegetables. The results indicated that steam-cooked mixed vegetables retained more nutrients than traditional ones. The traditional cooking method of preparing mixed vegetables with soybean oil revealed higher amounts of crude fat, 26.90 ± 0.10%, whereas steam cooking and traditionally cooked vegetables without oils showed lower amounts of crude fat, 1.21 ± 0.04%, and 1.94 ± 0.04%, respectively. The highest crude fibre from 5.68 ± 0.20 to 6.48 ± 0.02% was recorded by the steam-cooked vegetables in comparison with traditionally prepared mixed vegetables. Traditionally cooked vegetables with mustard oil showed a higher crude protein (13.30 ± 0.10%). The mixed vegetables that were steam-cooked using extra virgin olive oil revealed a decreased percent of carbohydrates, 49.42 ± 0.03%. Most of the essential minerals especially for the human body like Ca, Mg, Fe, Cu, and Zn were found notable in both traditional and steam-cooking processes using extra virgin olive oil, and mustard oil. The leading bioactive compound ß-carotene 67.04 ± 0.04 mg/100 g was noted by the steam-cooked vegetables with mustard oil. The highest anthocyanin 32.69 ± 0.02 mg/100 g and ascorbic acid 42.31 ± 0.01 mg/100 g were recorded in the steam-cooked vegetables without culinary oils. Steam-cooking with extra virgin coconut and olive oil resulted in high total carotenoid and phenolic content (31.60 ± 0.05 and 3.11 ± 0.04 mg/100 g, respectively). However, the findings suggest that culinary oils used in the present study retained more essential minerals and bioactive compounds than soybean oil. Only sufficient amount of edible oil may be used for vegetables cooking and proper functioning of fat-soluble vitamins.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940151","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":"Science, technology, and innovation in the dairy sector","authors":"Jeremy Hill","doi":"10.1111/ijfs.17385","DOIUrl":"10.1111/ijfs.17385","url":null,"abstract":"<p>In this article, we explore why dairy science, technology, and innovation will for the foreseeable future remain important, and some of the future trends we can expect in the field. Given the nutrient richness and density of milk, its ubiquitous production and utility of use to produce foods and food ingredients, dairy will almost certainly continue to play an important role in diets and the global food system. Annual milk production at over 900 billion litres represents approximately 8% of total food biomass but has a disproportionate contribution to global nutrient provision. The value of the global dairy market will reach over $860 billion in 2024, employing approximately 240 million people, and supporting the livelihoods of up to one billion. The importance and long history of dairy has fuelled a vast amount of research in dairy science and technology with hundreds of thousands of papers published in the field. Given the amount of existing dairy science and technology is there anything significant left to be done? However, with advances in numerous other fields such as materials, biology and biochemistry, analytical technology, computing technology, etc., the opportunities in dairy science and technology also advance. Future innovations in the dairy sector will include those relating to environmental science and technology, the food matrix, foods tailored to diets for life stages and lifestyles, developments based on our expanding knowledge of microbiomes, and new opportunities from the use of AI. Dairy is the target for technology-enabled disruption by those looking to produce substitute products. Some of the technologies to produce dairy alternatives will feature in the future of dairy innovation but the impact is more likely to complement rather than disrupt the dairy sector.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17385","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141939939","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":"Bioactive profiling of two varieties of Indian legumes: adzuki and mung beans","authors":"Ritu Sharma,&nbsp;Devendra Kumar,&nbsp;Rajinder K. Gupta","doi":"10.1111/ijfs.17358","DOIUrl":"10.1111/ijfs.17358","url":null,"abstract":"<div>\u0000 \u0000 <p>Nutritional benefits of legumes make them an important part of sustainable diets. They are rich not only in dietary fibres, proteins, and micronutrients but also in the bioactive compounds that can exhibit various biological activities. In the present study, we aimed to investigate the nutritional analysis, phytochemical composition, and <i>in vitro</i> anti-obesity activity of two varieties of legumes indigenous to India namely, adzuki beans (<i>Vigna angularis</i>) and mung beans (<i>Vigna radiata</i>). GC–MS, UHPLC-QTOF-MS, ICP-MS analyses were done for bioactive compounds, fatty acids, macro-elements, micro-elements, protein, and non-proteinogenic amino acids. GC–MS analysis showed that the major constituents identified were hydrocarbons, fatty acids, and terpenes, while the presence of various secondary metabolites, macro- and micro-nutrients were detected using UHPLC-QTOF-MS and ICP-MS, respectively. FAME analysis revealed a higher concentration of linoleic acid in adzuki beans, which is nutritionally beneficial for human consumption. Amino acid profiling revealed the presence of essential, non-essential, and non-proteinogenic amino acids. Further, adzuki beans and mung beans were screened for cytotoxicity on 3T3-cell line and it was observed that adzuki beans were less cytotoxic as compared to mung beans. Adzuki beans showed higher HMG-Co-A reductase enzyme inhibition activity (60%) as compared to mung beans (2.79%). The results indicate that these two legumes are a very good source of bioactive metabolites and can be developed into novel cholesterol-lowering and anti-obesity functional foods.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940155","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":"Effect of a novel high-fibre component from quinoa on the properties of bread-making","authors":"Sreechithra T. V.,&nbsp;Amrita Ray,&nbsp;Suresh D. Sakhare","doi":"10.1111/ijfs.17387","DOIUrl":"10.1111/ijfs.17387","url":null,"abstract":"<div>\u0000 \u0000 <p>The study investigates the impact of incorporating a fibre-rich component derived from quinoa (QFC) into wheat flour on the physicochemical, rheological and bread-making characteristics. QFC, possessing triple the dietary fibre contents of quinoa grain, increased fibre levels in blends from 4% to 12%. As QFC inclusion increased from 0% to 20%, farinograph water absorption increased from 59.6% to 66.7%, while dough stability decreased from 9.9 to 3.5 min. Amylograph properties exhibited elevated gelatinisation temperature and reduced viscosities with QFC supplementation. Bread hardness surged from 997 to 2800 g with 0%–20% QFC incorporation. Sensory quality remained acceptable up to 15% QFC, beyond which it significantly declined. Additives enhanced bread volume from 2.66 to 3.34 for 15% QFC bread, along with sensory parameters. The QFC-incorporated bread not only improved nutritional quality but also positioned itself as a viable fibre-rich alternative in the food industry, promising benefits for health-conscious consumers.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940153","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":"Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity","authors":"Liuyu Hou,&nbsp;Beibei Zhao,&nbsp;Shijian Fu,&nbsp;Ting Liu,&nbsp;Xinru Liu,&nbsp;Hua Li","doi":"10.1111/ijfs.17416","DOIUrl":"10.1111/ijfs.17416","url":null,"abstract":"<div>\u0000 \u0000 <p>The purpose of the study was to explore the effects of curdlan on the textural and sensory qualities of frozen steamed bread (FSB), as well as water state and starch properties during freezing. The results showed that incorporation of curdlan improved the springiness and resilience, while it reduced the hardness and chewiness of FSB. The quality deterioration of FSB was largely caused by the growth and recrystalisation of ice crystals. However, incorporation of curdlan mitigated this adverse impact by regulating water state. Specifically, it increased water content, inhibited water migration, and significantly decreased freezable water content. Additionally, curdlan also decreased starch relative crystallinity, which hindered its retrogradation and thus maintained the overall quality of FSB. Notably, inclusion of 0.5% curdlan exhibited optimal effectiveness in improving quality as evidenced by the highest sensory score obtained.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940154","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":"Effect of peeling and packaging methods on volatile compounds in pepper (Piper nigrum L.) during storage","authors":"Peiyao Yu,&nbsp;Yuan Zhang,&nbsp;Bing Zhang,&nbsp;Dezhan Shen,&nbsp;Zhenhua Zhao,&nbsp;Lijiao Wei,&nbsp;Xinbo Guo","doi":"10.1111/ijfs.17401","DOIUrl":"10.1111/ijfs.17401","url":null,"abstract":"<div>\u0000 \u0000 <p>Pepper is valued for its flavour and medicinal properties, but there is a lack of comparative studies on the quality of white pepper under different storage conditions, as well as on the dynamic changes of volatiles during storage. To investigate the effects of peeling and packaging on pepper flavour and reveal the dynamic changes of volatiles, this study utilised HS-SPME-GC–MS to analyse the volatiles of white pepper under different peeling and packaging conditions. A total of 22 volatiles were detected, with α-copaene, α-terpineol, and δ-amorphene being predominant to the volatile distinctions, while α-copaene, α-terpineol, and γ-terpinene were predominant to the flavour distinctions. Mechanically peeled pepper stored in conventional packaging for 90 d or in vacuum packaging for 180 d could both uphold great quality. The flavour of manually peeled pepper stored in conventional packaging for 180 d resembled that stored in vacuum condition for 360 d.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141940157","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}