International Journal of Food Science & Technology最新文献

{"title":"Effect of the membrane processing on tannin removal from soluble fraction of Persian gum","authors":"Anahita Akbarzadeh,&nbsp;Hossein Mirsaeedghazi,&nbsp;Fatemeh Azarikia","doi":"10.1111/ijfs.17437","DOIUrl":"https://doi.org/10.1111/ijfs.17437","url":null,"abstract":"<div>\u0000 \u0000 <p>Tannins, which are known as anti-nutrient compounds with capability of limiting proteins and minerals bioavailability, are present in Persian gum. Ultrafiltration (UF, polysulfone membrane, 30 and 90 kDa, 1, 2 and 5 bar) and nanofiltration (NF, polysulfone, 400 Da, 2.5 and 5 bar) were used to remove tannin from the soluble fraction of Persian gum. The results revealed that the highest amount of tannin removal was achieved in UF (5 bar) and NF (5 bar). However, the use of the membrane process significantly decreased the apparent viscosity of the permeate, which might have an undesirable effect on the functionality of the gum. The effects of membrane molecular weight cut-off, feed temperature, ultrasound pre-treatment, feed concentration and pH, on the amount of tannic acid reduction, and changes in permeate flux, volume concentration factor difference, tannin reduction efficiency, and permeate apparent viscosity were evaluated. The results showed that total tannin removal efficiency was increased by ultrasound pre-treatment, reduction of feed pH, and higher membrane molecular weight cut-off. Increasing the feed temperature and concentration enhanced the apparent viscosity of permeate, although its value was lower than the control sample.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435770","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":"From waste to wealth: sustainable approaches and novel strategies in the utilisation of food and dairy by-products – a critical review","authors":"Harsh Dadhaneeya,&nbsp;Prabhat K. Nema,&nbsp;Krantidip R. Pawar","doi":"10.1111/ijfs.17479","DOIUrl":"https://doi.org/10.1111/ijfs.17479","url":null,"abstract":"<div>\u0000 \u0000 <p>The correct application of by-products produced in the food and dairy industries is essential for attaining sustainability goals and minimising waste. By-products, which used to be viewed as throwaway materials, have lately been recognised as valuable sources. By-products can have significant nutritional, physiological and economic value. This paper addresses the novel techniques and technologies that have been employed to successfully transform these by-products into products with value-added hybrid products; there are also some instances of success mentioned, as well as the trends that will likely have an impact on the sector in the coming years. Through case studies and scientific insights, the reader may discover how businesses and society as a whole can benefit from using by-products. Overall, the goal of this endeavour is to demonstrate the transformative potential of using food and dairy by-products and to serve as an avenue of encouragement and knowledge for researchers, business executives and policymakers interested in increasing the value of by-products in the food and dairy sectors. Despite the fact that there are a few articles on the utilisation of food and dairy by-products, none of them have employed bibliometric analysis to reach insights. The present study is an exemplary instance of looking into the evolution of publication patterns over time, suggesting the need for additional research in this area.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435865","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 pH, kappa-carrageenan concentration and storage time on the textural and rheological properties of pea protein emulsion-gels","authors":"Evangelina R. Cappa,&nbsp;Osvaldo E. Sponton,&nbsp;Maria Laura Olivares,&nbsp;Liliana G. Santiago,&nbsp;Adrián A. Perez","doi":"10.1111/ijfs.17568","DOIUrl":"https://doi.org/10.1111/ijfs.17568","url":null,"abstract":"<div>\u0000 \u0000 <p>This study examined the rheological and textural properties of gels produced through emulsion gelation using pea protein isolate (PPI). Emulsions were prepared with varying PPI concentrations (2%–10%) and 0.25 oil fraction, followed by heat treatment. Higher PPI concentrations improved encapsulation efficiency (EE), but heat slightly reduced it, though EE remained above 90%. Droplet size decreased with higher PPI. The emulsion was then gelled with different kappa-carrageenan (KC) concentrations (1%–2%) and pH levels (4–7). Gel hardness increased with KC content, while adhesiveness decreased. Springiness, cohesiveness and water-holding capacity (WHC) rose with pH and KC, while meltability decreased. Rheological tests showed stronger gels with higher KC and lower pH. Storage time generally increased gel strength, except at pH 4. This work highlights the interplay between PPI, KC, pH and storage time in shaping the properties of pea protein-based emulsions and gels.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435785","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 pre-deacidification on 3-MCPDE and GE contents of high-acid oils during refining","authors":"Meryem Nur Kantekin-Erdogan,&nbsp;Kubra Emektar,&nbsp;Asli Yorulmaz,&nbsp;Aziz Tekin","doi":"10.1111/ijfs.17462","DOIUrl":"https://doi.org/10.1111/ijfs.17462","url":null,"abstract":"<p>Crude fats and oils may have high free fatty acid (FFA) content depending on raw material quality and processing conditions. Their refining is always a challenge due to refining loss and the formation of some process contaminants such as 3-monochloropropane-1,2-diol esters (3-MCPDE), and glycidyl esters (GE). In this study, crude hazelnut oil having 12.10% FFA was degummed, bleached, and pre-deacidified by a molecular distillation (MD) unit before neutralisation and deodorisation. Changes in FFA, diglyceride(DG), 3-MCPDE, GE, and tocopherol contents were monitored. Almost no changes were detected in FFA and DG contents during degumming and bleaching while the latter resulted in the 3-MCPDE formation and GE reduction. Some tocopherol losses were also observed after these steps. On the other hand, a huge amount of FFA was distilled (from 12.10% to 1.71%) by the MD process performed at 200 °C, 0.25 mbar, as well as with a 53.6% loss of tocopherol. The samples were then subjected to deodorisation before (MD-PHY) and after neutralisation (MD-CHE) at 230 °C under 2 mbar absolute pressure for 2, 4, and 8 h. While some 3-MCPDE and GE formations were detected during MD-CHE, there were almost no formations in these contaminants after MD-PHY. When the bleached oil having 12.10% FFA was also directly deodorised at given conditions, no formations but some reductions in 3-MCPDE and GE contents of the oils were determined, possibly because of esterification of FFA with DGs that are an important precursor of these contaminants.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17462","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435788","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":"The effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo shoots","authors":"Deirui Zhong,&nbsp;Jiyuan Song,&nbsp;Hongyan Wang,&nbsp;Shaofei Yuan,&nbsp;Xiaolei Guo,&nbsp;Wenfu Zhang,&nbsp;Jian Zhang,&nbsp;Zhaobing Zhou","doi":"10.1111/ijfs.17574","DOIUrl":"https://doi.org/10.1111/ijfs.17574","url":null,"abstract":"<div>\u0000 \u0000 <p>This study investigated the effects of hydrothermal treatment temperature and time on the textural characteristics of Lei bamboo (<i>Phyllostachys violascens</i>) shoots. Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscopy (SEM) were employed to analyse changes in chemical structure, crystallinity and microstructure. Mechanical properties, including modulus of rupture, modulus of elasticity, compressive strength and the bonding strength between bamboo shoot flesh and shell, were also measured. Results indicated that with increasing temperature and treatment duration, hemicellulose and cellulose components in both bamboo shoot shell and flesh degraded, primarily affecting the amorphous regions of cellulose, leading to increased relative crystallinity and alterations in the bamboo shoots' microstructure. The mechanical properties of the bamboo shoots generally decreased with increasing hydrothermal treatment intensity. Optimal softening and minimal mechanical properties were achieved at a hydrothermal treatment temperature of 100 °C for 30 min, with the bonding strength between bamboo shoot shell and flesh reaching a minimum of 3.21 N. These findings provide crucial data support for optimising bamboo shoot processing techniques and developing efficient peeling equipment.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435786","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":"The role of dietary fibre in intestinal heat shock protein regulation","authors":"Dina Mustika Rini,&nbsp;Gertrude Cynthia Sitolo,&nbsp;Precious Adedayo Adesina,&nbsp;Takuya Suzuki","doi":"10.1111/ijfs.17577","DOIUrl":"https://doi.org/10.1111/ijfs.17577","url":null,"abstract":"<div>\u0000 \u0000 <p>The gastrointestinal tract serves as a pivotal physical barrier that prevents the translocation of exogenous substances from the intestinal lumen into the systemic circulation. Dysfunction of intestinal barrier function has been implicated in the pathogenesis of several diseases, such as metabolic disorders. Heat shock proteins (HSPs) play a critical role in maintaining the resilience and viability of epithelial cells when exposed to stressors. Evidence suggests that dietary fibre (DF), a known inducer of HSP production, may be a promising candidate for strengthening the intestinal barrier. Understanding the regulation of intestinal HSPs and the protective effect of DF is critical to defending against environmental threats and preserving human health. To date, six DFs—pectin, chicory, psyllium, guar gum, partially hydrolysed guar gum, and xylooligosaccharide—have been reported to have promotive effects on intestinal HSP induction. DF promotes intestinal HSP induction through gut microbiota-dependent and independent mechanisms. DF is fermented by gut microbiota to produce short-chain fatty acids, specifically butyrate and propionate, to promote HSP production. Meanwhile, DF also promotes intestinal HSP induction through direct interaction with intestinal epithelial cells, independent of gut microbiota activity, although the precise mechanism is still unclear. Regulation of intestinal HSP occurs by transcriptional modulation through activation of heat shock transcription factors, primarily heat shock factor 1, or at the post-transcriptional level by modulation of the translation process. This review highlights recent advances in understanding the role of DF in improving intestinal barrier function, with particular emphasis on the regulatory mechanisms of intestinal HSPs.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435789","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":"Opinion on the prospects of emerging food processing technologies to achieve sustainability in the industry by reduced energy consumption, waste reduction and valorisation, and improved food nutrition","authors":"Mohsen Gavahian","doi":"10.1111/ijfs.17525","DOIUrl":"https://doi.org/10.1111/ijfs.17525","url":null,"abstract":"<div>\u0000 \u0000 <p>Conventional food processing technologies cannot meet the demands of sustainability in the face of societal concerns about climate change, resource scarcity, and food insecurity. Therefore, the food industry must embrace emerging food processing technologies such as ohmic heating, microwave heating, cold plasma, pulsed electric field, and ultrasound to achieve sustainable food production. Although these technologies have been researched worldwide, they have yet to be widely adopted in the industry as concerns such as high capital investments, regulatory issues, technological limitations, and scalability limit their practical applications. This manuscript discusses key contributions of emerging technologies in enhancing sustainability, including reducing energy consumption, waste reduction and valorisation, and enhancing nutrition. Despite these promising capabilities, fully benefiting from emerging technologies in the industry requires further technological advancements, optimisation, economic viability, consumer acceptance, regulatory compliance, and sustainable workforce education. These could be achieved only by close collaborations between academia, industry, and technology developers. Such considerations and actions to resolve the concerns could facilitate the industrial application of emerging technologies to achieve a more sustainable future with reduced carbon emission, environmental impact, and carbon footprint, along with the capability of improved resource efficiency and further contributions to food security and food nutrition improvement.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435787","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 NaCl/KCl ratios on structural and properties changes in soy-potato protein mixed gel","authors":"Ying Sun,&nbsp;Long Wang,&nbsp;BingLin Lu,&nbsp;Bin Zhou,&nbsp;Shen Liu,&nbsp;Fenglian Chen,&nbsp;Lianzhou Jiang,&nbsp;Juyang Zhao,&nbsp;Xiuqing Zhu","doi":"10.1111/ijfs.17528","DOIUrl":"https://doi.org/10.1111/ijfs.17528","url":null,"abstract":"<div>\u0000 \u0000 <p>To reduce the sodium salt content in protein gel-based foods, this study investigated the effects of different Na-K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na-K ratio in the SPI/PPI gel system. Specifically, when the Na-K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (<i>G</i>′), and β-sheet content, whereas the α-helix content and β-turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na⁺ and K⁺ improved the network structure and water-holding capacity of the SPI/PPI gel during the heat-induced gelation process. However, excessively high Na-K ratios weakened the gel properties.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435799","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":"Implementing artificial intelligence to measure meat quality parameters in local market traceability processes","authors":"Wuesley Y. Alvarez-García,&nbsp;Laura Mendoza,&nbsp;Yudith Muñoz-Vílchez,&nbsp;David Casanova Nuñez-Melgar,&nbsp;Carlos Quilcate","doi":"10.1111/ijfs.17546","DOIUrl":"https://doi.org/10.1111/ijfs.17546","url":null,"abstract":"<p>The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products' production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as the automation of inspection processes, accurate product classification, traceability, and food safety. While the potential of artificial intelligence associated with sensor development in the meat industry is promising, it is crucial to recognise that this is an evolving field. This technology offers innovative solutions that enable efficient, cost-effective, and consumer-oriented production. However, it also underlines the urgent need for further research and development of new techniques and tools such as artificial intelligence algorithms, the development of more sensitive and accurate multispectral sensors, advances in computer vision for 3D image analysis and automated detection, and the integration of advanced ultrasonography with other technologies. Also crucial is the development of autonomous robotic systems for the automation of inspection processes, the implementation of real-time monitoring systems for traceability and food safety, and the creation of intuitive interfaces for human-machine interaction. In addition, the automation of sensory analysis and the optimisation of sustainability and energy efficiency are key areas that require immediate attention to address the current challenges in this agri-food and agri-industrial sector, highlighting and emphasising the importance of ongoing innovation in the field.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17546","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435873","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":"Perspective and quality aspects of fermentation in rice milk: effects of bacterial strains and rice variety","authors":"Valerii A. Shiriaev,&nbsp;Filipp V. Lavrentev,&nbsp;Olga V. Morozova,&nbsp;Mariia S. Ashikhmina,&nbsp;Liudmila M. Goltsman,&nbsp;Sofiia A. Kondrateva,&nbsp;Uliana I. Kazantceva,&nbsp;Roman A. Utkin,&nbsp;Tamara P. Arseneva,&nbsp;Natalia V. Iakovchenko","doi":"10.1111/ijfs.17445","DOIUrl":"https://doi.org/10.1111/ijfs.17445","url":null,"abstract":"<div>\u0000 \u0000 <p>Although fermented dairy products with health benefits are the most popular market, the demand for plant-based products is rapidly growing. The current study investigates the effect of involving <i>Lactobacillus</i>, <i>Streptococcus</i>, <i>Bifidobacterium</i> and <i>Propionibacterium</i> strains on rice milk fermentation. Rice's milks were characterised in terms of nutritional value. The acidification process, growth of beneficial bacteria, physicochemical alteration and sensory characteristics of fermented beverages produced from the milk of different types of boiled rice were investigated. The results revealed that changes in all these characteristics depend on the bacterial strain and the rice variety. The highest increase in antioxidant activity after fermentation was shown by <i>Bifidobacterium longum</i> B379M, <i>Bifidobacterium bifidum</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>shermanii</i> KM-186 for Krasnodar, basmati and black rice, respectively. The use of chosen bacteria for red rice milk fermentation led to a decrease in antioxidant activity. The highest values for polyphenol content were for samples fermented by <i>Bacillus coagulans</i> MTCC5856 and <i>Streptococcus thermophilus</i>. The greatest increase in bacterial growth during fermentation was demonstrated by the sample fermented with <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>, <i>B. bifidum</i> and <i>P. freudenreichii</i> subsp. <i>shermanii</i> KM-186. The highest acidification rate values, the most favourable doubling time and the specific growth rate were for samples fermented with <i>L. delbrueckii</i> subsp. <i>bulgaricus</i>, <i>S. thermophilus</i>, <i>Lactobacillus acidophilus</i> H9, <i>B. coagulans</i> MTCC 5856, <i>B. bifidum</i>, <i>P. freudenreichii</i> subsp. <i>shermanii</i> KM-186 depending on the rice type. Considering all data obtained, including sensory characteristics, the most promising bacteria for fermentation are <i>B. bifidum</i> and <i>B. longum</i> B379M.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435895","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}