International Journal of Food Science & Technology最新文献

{"title":"Preparation and characterisation of fish skin collagen–chitosan–cinnamon essential oil composite film","authors":"Qian Mao,&nbsp;Yijia Zhuo,&nbsp;Song Luo,&nbsp;Jiahui Li,&nbsp;Fengqing Hu,&nbsp;Qi Zhao","doi":"10.1111/ijfs.17343","DOIUrl":"10.1111/ijfs.17343","url":null,"abstract":"<div>\u0000 \u0000 <p>The composite film with collagen as the main component has been widely used due to its characteristics of non-toxicity, environmental protection and health. Fish skin, a by-product of fish, is an excellent source of collagen. Thus, collagen was extracted from an under-utilised species, Atlantic cod (<i>Gadus morhua</i>) skin, and the composite film of fish skin collagen–chitosan–cinnamon essential oil was prepared by casting. The effects of the ratio of collagen to chitosan (2:8, 4:6, 5:5, 6:4, 8:2) and the concentration of essential oil (0%, 0.1%, 0.2%, 0.3%, and 0.4% (v/v)) on the composite film were studied. The structures of the composite films were analysed using scanning electron microscopy (SEM), Fourier transforms infrared spectroscopy (FTIR), and X-ray diffractometry (XRD). The collagen content of Atlantic cod skin is approximately 50.12%, which is significantly higher than that found in basa fish and Nile tilapia (<i>P</i> &lt; 0.05). The content of hydroxyproline was 4.51%. Analyses of tensile strength, elongation at break, water vapor permeability, and water solubility showed Co4Ch6 (Co:Ch = 4:6) had the optimal comprehensive performance, and Co4Ch6–0.2 (Co4Ch6 with 0.2% CEO) had high water resistance in the high-humidity environment. As the CEO concentration rose, the composite films' infrared absorption bands were enhanced in amplitude, and the XRD peaks were gradually intensified, indicating the internal crystallinity and, thereby, the opacity of the composite films were improved. The bacteriostasis zones Co4Ch6–0.4 against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> were 2.02 cm and 1.73 cm, respectively. The DPPH radical scavenging rate of Co4Ch6 rose with the increase in CEO concentration, and the DPPH radical scavenging rate of C04Ch6–0.4 was up to 48.56%. Thus, the composite films prepared from fish skin collagen, chitosan, and cinnamon essential oils have outstanding mechanical properties, barrier ability, and antimicrobial activity and are promising for application in food packaging and storage. In addition, the composite films showed a potential antioxidation ability, which might be used as green bioactive films to preserve nutraceutical products.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141872867","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":"Study on the stability of four flavonoid glycoside components in Myrica Rubra pomace and their mechanism of in vitro hypoglycaemic activity","authors":"Siyi Tian,&nbsp;Guoli Chang,&nbsp;Yannan Xiang,&nbsp;Chenggang Cai,&nbsp;Xinyu Luo,&nbsp;Ruiyu Zhu,&nbsp;Hailong Yang,&nbsp;Haiyan Gao","doi":"10.1111/ijfs.17391","DOIUrl":"10.1111/ijfs.17391","url":null,"abstract":"<div>\u0000 \u0000 <p>In order to investigate the hypoglycaemic mechanism and potential applications of four hypoglycaemic flavonoid glycosides, namely myricitrin, Cyanidin-3-O-glucoside (C3G), hyperoside and quercitrin in <i>Myrica rubra</i> pomace, the stability of these four flavonoid glycosides and their binding mechanisms were studied using molecular docking. The results demonstrated that pH value affects on the stability of these four components in <i>M. rubra</i> pomace. C3G exhibited the most significant inhibitory effect on α-glucosidase at pH 5, with myricitrin, hyperoside and quercitrin showing the highest inhibitory effect at pH 7. Moreover, an increase in temperature and storage time reduced the inhibitory effect of these four glycosidic components on α-glucosidase. Molecular docking analysis revealed that myricitrin formed hydrogen bonds with the active site residues of α-glucosidase, namely Phe550, Ile552, Asp555, Ser574 and Arg576, and also engaged in hydrophobic interactions with Lys551. Hyperoside formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys50 and exhibited π-cation interaction with Lys53. Quercitrin formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys500 and established salt bridges with Lys50. C3G formed hydrogen bonds and hydrophobic interactions with α-glucosidase and showed π-π interactions with Phe301. These findings will provide valuable insights for the application of these four chemicals.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141866479","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":"Flavonoid-enriched extract from stevia (Stevia rebaudiana Bertoni) regulated lipid accumulation and gut microbiota in obese mice","authors":"Guihong Luo,&nbsp;Yimeng Zhao,&nbsp;Xichang Wang,&nbsp;Mingyu Yin","doi":"10.1111/ijfs.17329","DOIUrl":"10.1111/ijfs.17329","url":null,"abstract":"<div>\u0000 \u0000 <p>High-fat-and-fructose diet (HFFD) is one of the causes of hyperlipidaemia (HLP), which could directly cause serious diseases that are harmful to human health. The phenolic composition of stevia extract (WeiKe) and its effect of different concentrations on glucose–lipid metabolism, oxidative stress, and intestinal microecology in hyperlipidaemia mice were investigated. The results showed that WeiKe could effectively inhibit the increase in body weight and blood glucose levels and regulate lipid metabolism. WeiKe repaired the gut morphology, promoted short-chain fatty acid (SCFA) production, and improved food digestion and absorption. Furthermore, WeiKe reduced the <i>Firmicutes</i>/<i>Bacteroidetes</i> ratio and increased the relative abundance of <i>Lactobacillus</i>. These results suggested that stevia extract had a potential modulatory effect on HFFD-induced HLP.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783711","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":"New insight into the effects of different glycation treatments on the structure and IgG-binding capacity of α-lactalbumin","authors":"Ning Yu,&nbsp;Fengxin Hu,&nbsp;Wenhan Kang,&nbsp;Yating Wang,&nbsp;Yibing Ning,&nbsp;Yufei Qin,&nbsp;Yang Li,&nbsp;Ying Chen","doi":"10.1111/ijfs.17344","DOIUrl":"10.1111/ijfs.17344","url":null,"abstract":"<div>\u0000 \u0000 <p>Alpha-lactalbumin (α-LA) is one of the allergens in cow's milk. Glycation modifications can be used to modulate the allergenicity of α-LA and to clarify the effects of glycation of three reducing sugars (D-fructose, D-ribose, and D-xylose) on the structure and immunoglobulin G (IgG)-binding capacity of α-LA. In this study, the colorimetric and spectroscopic methods reflect the degree of glycation. The structural properties of the glycation products were characterised using spectroscopic and chromatographic methods. The IgG-binding capacity was determined by an indirect competitive enzyme-linked immunosorbent assay. The results showed a decrease in free amino groups content, an increase in molecular weight. The α-helix content was reduced, but the β-sheet and irregular coil content increased, resulting in a more loosened protein structure. All three reducing sugar glycation products had higher IgG-binding capacity, suggesting that glycation has the potential to enhance α-LA allergenicity. This study provides different perspectives on the allergenicity of cow's milk allergens modified by different sugar glycations.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783710","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":"Insights into the mechanisms underlying the quality deterioration of a novel frozen pasta product during freeze–thawed cycles","authors":"Shenying Zhang,&nbsp;Mengge Niu,&nbsp;Wenqian Dang,&nbsp;Jiajing Han,&nbsp;Mei Liu,&nbsp;Ying Liang,&nbsp;Lulu Yin,&nbsp;Haojia Zhu,&nbsp;Ying Huang,&nbsp;Xueling Zheng,&nbsp;Chong Liu,&nbsp;Limin Li","doi":"10.1111/ijfs.17377","DOIUrl":"10.1111/ijfs.17377","url":null,"abstract":"<div>\u0000 \u0000 <p>In this study, a novel frozen pasta product (direct-fried yeast-fermented frozen youtiao, DFYF-frozen youtiao) was developed, and its quality deterioration mechanism was explored from gluten. The comprehensive quality assessment revealed that DFYF-frozen youtiao essentially satisfied consumers' expectations. However, after 10 freeze–thawed cycles (FTc), its specific volume dropped, accompanied by an 83.3% reduction in gas production capacity. Meanwhile, FTc treatment resulted in a noticeable decrease in springiness and resilience, and increased the hardness and springiness by 32.8% and 44.5% respectively. The deterioration of rheological properties for DFYF-frozen youtiao dough during FTc was attributed to the loose gluten network, as evidenced by glutenin macropolymer depolymerisation, high hydrophobicity and weak thermal stability of gluten proteins. This study aims to offer technical guidance for producing palatable frozen youtiao with enhanced health attributes and understand the intricate relationships between the characteristics of gluten proteins and quality of DFYF-frozen youtiao.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783712","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":"Nanoengineered sustainable antimicrobial packaging: integrating essential oils into polymer matrices to combat food waste","authors":"The H. Duong,&nbsp;Khuong Ba Dinh,&nbsp;Trong Luu,&nbsp;James Chapman,&nbsp;Avinash Baji,&nbsp;Vi Khanh Truong","doi":"10.1111/ijfs.17364","DOIUrl":"10.1111/ijfs.17364","url":null,"abstract":"<p>As global populations rise, the need for sustainable food security and waste reduction solutions becomes crucial. Antimicrobial food packaging presents a strategic defence against spoilage and pathogens and has the potential to minimise foodborne illnesses and global food losses. Essential oils (EOs), known for their inherent antioxidant and antimicrobial properties, are utilised as natural additives in active food packaging materials. These oils, rich in terpenes and hydrocarbons, are promising for food longevity but face challenges like reduced effectiveness in packaging films, highlighting the necessity for nanoengineered solutions to improve their stability and function in polymer matrices. This article aims to review recent work on the use of EOs incorporated in active food packaging. The focus is on the use of nanotechnology to enhance the antimicrobial efficacy of plant-derived essential oils as preservatives. This article illustrates the nanoscale interactions among essential oils, polymers and food substances, aiming to elucidate how technologies such as nanoencapsulation, nanoemulsions and nanocomposites enhance antibacterial and antioxidant performance while improving packaging structural integrity.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17364","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783715","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":"Effects of decapitation in combination with pulsed electric field and chitooligosaccharide pretreatment on freshness and physicochemical properties of muscle in Harpiosquillid mantis shrimp (Harpiosquilla raphidea) during storage","authors":"Mallikarjun Chanchi Prashanthkumar,&nbsp;Xinru Fan,&nbsp;Qiancheng Zhao,&nbsp;Umesh Patil,&nbsp;Jirakrit Saetang,&nbsp;Soottawat Benjakul","doi":"10.1111/ijfs.17389","DOIUrl":"10.1111/ijfs.17389","url":null,"abstract":"<div>\u0000 \u0000 <p>Freshness and physicochemical properties of myofibrillar protein (MP) from decapitated Harpiosquillid mantis shrimp (HMS) treated with pulsed electric field (PEF), followed by soaking in 2% chitooligosaccharide (D-P-COS) and whole HMS (U-W) during storage in iced water of 3 days were investigated. Lower rate of increase in <i>K</i>-value, freshness index, in D-P-COS was observed in comparison with U-W. For physicochemical properties of MP, MP from U-W had gradual decrease in ATPase activity throughout the storage of 3 days, whereas no drastic alteration was attained in MP from D-P-COS. Surface hydrophobicity and carbonyl contents of MP from both samples upsurged up to 3 days, nevertheless the increases were more pronounced in D-P-COS. The secondary conformation changes were affected by decapitation, treatment and storage time. Decapitation and treatments maintained freshness, however, slightly enhanced physicochemical changes of MP from HMS.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783713","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":"Volatile profile and sensory descriptors of Melaleuca quinquenervia (Cav.) S.T. Blake essential oil from Madagascar as a promising food flavouring","authors":"Maria Merlino,&nbsp;Fabrizio Cincotta,&nbsp;Antonella Verzera,&nbsp;Anthea Miller,&nbsp;Marco Torre,&nbsp;Concetta Condurso","doi":"10.1111/ijfs.17390","DOIUrl":"10.1111/ijfs.17390","url":null,"abstract":"<p>The present study investigated the volatile and sensory profiles and antioxidant activity of 1,8-cineole type Niaouli essential oil from Madagascar for which limited information is reported in literature. The volatile compounds were identified by Gas chromatography–mass spectrometry and semi-quantitative results were obtained by Gas chromatography with a flame-ionisation detector; the odour descriptors were determined by a trained panel using a Quantitative Descriptive Analysis. The antioxidant activity was determined, too. Several volatiles, most of these here firstly, have been identified; 1,8-cineole (eucalyptus-like) prevailed, followed by viridiflorol and (<i>E</i>)-nerolidol. ‘Eucalyptus-like, fresh-mint, woody, sweet-floral and spicy’ odour descriptors have been defined. Volatiles resulted in agreement with the odour descriptors. The data allowed to characterise the Niaouli essential oil; considering its volatile composition, pleasant sensory notes and antioxidant activity the 1,8-cineole type Niaouli essential oil from Madagascar could be considered a promising flavouring agent and natural preservative in the food industry.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17390","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783714","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":"Submerged fermentation of empty carob pods to enhance D-pinitol, total phenolic and dietary fibre contents and associated bioactivity","authors":"Thi Huong Vu,&nbsp;Stuart K. Johnson,&nbsp;Haelee Fenton,&nbsp;Duc Doan Nguyen,&nbsp;Rewati Raman Bhattarai","doi":"10.1111/ijfs.17382","DOIUrl":"10.1111/ijfs.17382","url":null,"abstract":"<p>Empty carob pods, a by-product of carob seed production, are abundant in D-pinitol, dietary fibre and phenolics, offering diverse potential health benefits. However, they also contain high levels of sugars. This study evaluated the capacity of <i>Saccharomyces cerevisiae</i> in submerged fermentation of empty carob pods to enhance D-pinitol to total carbohydrate ratio, and contents of dietary fibre, and phenolics. Empty carob pods were fermented at pH 5.0, 5.5, 6.0, 6.5, and 7.0 at 30 °C for 10, 20, 30 and 50 h. After 20 h of fermentation, the total carbohydrates decreased by 70% (<i>P</i> &lt; 0.001); the ratio of D-pinitol to total carbohydrates increased by nearly fivefold (<i>P</i> &lt; 0.05); total phenolic and total flavonoid contents and antioxidant activity significantly increased (<i>P</i> &lt; 0.05), whereas condensed tannin content and α-glucosidase inhibitory activity remained stable. Fermented carob pods may be potentially used as a functional food ingredient to help control blood glucose levels.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17382","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783716","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":"Coffee fermentation as a tool for quality improvement: an integrative review and bibliometric analysis","authors":"Marcelo Edvan dos Santos Silva,&nbsp;Rodrigo Lira de Oliveira,&nbsp;Rodrigo Mendonça de Lucena,&nbsp;Suzana Pedroza da Silva,&nbsp;Tatiana Souza Porto","doi":"10.1111/ijfs.17381","DOIUrl":"10.1111/ijfs.17381","url":null,"abstract":"<div>\u0000 \u0000 <p>Fermentation has been studied to improve the chemical composition and sensory profile of coffee, of interest to the food industry and farmers seeking competitiveness in the international market. This study addresses the influence of biotransformation on the synthesis of flavour precursor compounds and correlates subsequent processes, such as roasting, and chemical mechanisms responsible for the formation of coffee's sensory profiles. The results indicate that coffee fermentation contributes to the formation of precursor metabolites of volatile compounds and the different fermentation techniques favour the production of high-quality coffee. Bibliometrics analysis from 2012 to 2022 highlighted Brazil and China with a high number of research, scientific collaborations, and international cooperation, indicating a current trend in research focused on sensory modulation. Fermentation technologies point to a promising scenario with the possibility of producing coffee with previously defined sensory characteristics. This market is in full development and corroborates the growing pace of coffee consumption.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141783719","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}