International Journal of Food Science & Technology最新文献_第10页

Exopolysaccharides from Weissella cibaria isolated from oats: isolation, characterisation and its application in improving the texture of set-type yogurt 从燕麦中分离出的魏氏菌外多糖：分离、表征及其在改善定型酸奶口感中的应用

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI: 10.1111/ijfs.17603

Vinh-Lam Nguyen, Nhu-Ngoc Nguyen, Anh Duy Do, Thanh-Sang Nguyen, Quoc-Duy Nguyen

{"title":"Exopolysaccharides from Weissella cibaria isolated from oats: isolation, characterisation and its application in improving the texture of set-type yogurt","authors":"Vinh-Lam Nguyen, Nhu-Ngoc Nguyen, Anh Duy Do, Thanh-Sang Nguyen, Quoc-Duy Nguyen","doi":"10.1111/ijfs.17603","DOIUrl":"10.1111/ijfs.17603","url":null,"abstract":"<div>\u0000 \u0000 In this study, a lactic acid bacteria strain isolated from oats was used as a producer to obtain exopolysaccharide (EPS) using MRS agar plates. The findings indicated that the bacterial strain identified as Weissella cibaria (accession number: PP515290) was shown to have good probiotic activity, adapt better to alkaline than acidic conditions, and efficiently produce EPS at concentrations of up to 7.93 g L−1. SEM images showed a smooth surface and compact particle whereas FTIR confirmed the basic functional groups of polysaccharides in the sample. Meanwhile, XRD analysis demonstrated a non-crystalline amorphous structure and thermal analysis indicated two-phase thermal decomposition with maximum rate at 210 °C. Subsequently, EPS from W. cibaria was applied as stabiliser in set-type yogurt (ex situ) in comparison with yogurt using mixed culture with W. cibaria (in situ) and traditional starter culture (control). The results showed that the addition of 2% EPS significantly improved syneresis (14.31%) compared to co-culture (27.50%) and control (29.80%) as well as increased hardness of yogurt during 2-week refrigeration.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9532-9546"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210093","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}

引用次数: 0

Avocado oil used to modify rice starch and prepare gluten-free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations 用于改性大米淀粉和制备无麸质蛋糕的鳄梨油：物理化学、微生物、感官和营养评估

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI: 10.1111/ijfs.17563

Gabrielle Tomaz Nunes, Sabrina Feksa Frasson, Tailise Beatriz Roll Zimmer, Diego Araujo da Costa, Rosana Colussi, Caroline Dellinghausen Borges, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça

{"title":"Avocado oil used to modify rice starch and prepare gluten-free cakes: physical–chemical, microbiological, sensory, and nutritional evaluations","authors":"Gabrielle Tomaz Nunes, Sabrina Feksa Frasson, Tailise Beatriz Roll Zimmer, Diego Araujo da Costa, Rosana Colussi, Caroline Dellinghausen Borges, Eliezer Avila Gandra, Carla Rosane Barboza Mendonça","doi":"10.1111/ijfs.17563","DOIUrl":"10.1111/ijfs.17563","url":null,"abstract":"<div>\u0000 \u0000 This study aimed to use modified rice starch by heat-moisture treatment with avocado oil (AO) in gluten-free cakes. Four cake formulations were prepared with native or modified rice starch with AO or soybean oil (control). The cake's sensory, microbiological, technological, nutritional, and bioactive compound characteristics were analysed. All formulations were sensorily acceptable (acceptance index: 72.44% to 79.44%) and microbiologically safe. The cake formulated with modified starch and AO exhibited the best textural properties, softness, and colour, and demonstrated the lowest in vitro digestibility (81.52 ± 2.75%) and glycaemic index (88.04 ± 3.83). AO resulted in higher levels of phenolic compounds in the cake (112.91 ± 1.8 to 237.38 ± 4.1 mg EAG.100 g−1). The use of modified rice starch and AO showed greater potential in the application of gluten-free cake than those with native starch, resulting in improved product characteristics and good technological and sensory properties. It has also become a promising alternative in gluten-free food products.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9287-9297"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210095","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}

引用次数: 0

Changes in faecal microbiota in 6- to 12-year-old children after a new nutritional strategy: the ALINFA randomised controlled trial 采用新营养策略后 6 至 12 岁儿童粪便微生物群的变化：ALINFA 随机对照试验

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI: 10.1111/ijfs.17454

Naroa Andueza, Jose I. Riezu-Boj, Iñigo Clemente-Larramendi, Marta Cuervo, Santiago Navas-Carretero

{"title":"Changes in faecal microbiota in 6- to 12-year-old children after a new nutritional strategy: the ALINFA randomised controlled trial","authors":"Naroa Andueza, Jose I. Riezu-Boj, Iñigo Clemente-Larramendi, Marta Cuervo, Santiago Navas-Carretero","doi":"10.1111/ijfs.17454","DOIUrl":"10.1111/ijfs.17454","url":null,"abstract":"Gut microbiota seems to play a critical role in health and disease. This study aimed to evaluate the effect of a nutritional intervention in children 6–12 years old on the microbiota and to identify possible dietary components involved in the change. A 2-month parallel, controlled randomised trial was conducted. The nutritional intervention was based on the recommendations of the Mediterranean diet, for both intervention groups, with the difference that in the ALINFA group a more intensive intervention based on a complete diet, while in the control group, dietary advice was provided. After the intervention, ALINFA group showed an increase in the richness and diversity of their microbiota as well as changes in the abundance of different bacterial heels. These changes were mainly influences by fibre intake and the type of fat consumed. The ALINFA nutritional intervention seems to be able to positively influence children's microbiota, showing significant changes within 2 months.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9039-9050"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17454","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210089","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}

引用次数: 0

Decontamination of ochratoxin A from raisins by different processes: evaluation of efficiency and quality attributes 用不同工艺净化葡萄干中的赭曲霉毒素 A：评估效率和质量属性

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI: 10.1111/ijfs.17506

Gülce Ertek, Bengünur Kutlu, Özge Taştan, Buket Şahyar, Hande Çil, Taner Baysal

引用次数: 0

Influences of appearance characteristics on consumer perception of ‘gu-soo’ in fermented soybean paste (doenjang) 外观特征对消费者对发酵豆酱（doenjang）中 "gu-soo "的感知的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI: 10.1111/ijfs.17554

Ye-Won Kim, Ji-sun Hwang, Mina K. Kim

{"title":"Influences of appearance characteristics on consumer perception of ‘gu-soo’ in fermented soybean paste (doenjang)","authors":"Ye-Won Kim, Ji-sun Hwang, Mina K. Kim","doi":"10.1111/ijfs.17554","DOIUrl":"10.1111/ijfs.17554","url":null,"abstract":"<div>\u0000 \u0000 Doenjang, one of the representative soybean-fermented foods in Korea, is a widely consumed food ingredient of stew, soup, and sauce/dip. In Korea, the term ‘gu-soo’ is widely used to describe sensory characteristics of doenjang. Previous studies have reported that appearance characteristics such as colour, moisture content, and bean-to-paste ratio may affect consumer perception of gu-soo in doenjang. The purpose of this study was to determine effects of appearance characteristics such as colour and bean-to-paste ratio on consumers' perception of gu-soo in doenjang. A total of nine doenjang samples with three different colours and three different bean-and-paste ratios (0%, 25%, and 50%) were prepared. Consumer (N = 101) tests were conducted to measure consumer perception and acceptance of nine samples. Check-all-that-apply (CATA) test on sensory characteristics perceived by each doenjang was also conducted. As a result of the CATA test, doenjang samples made of the same type of doenjang were perceived to have similar sensory characteristics. Having high levels of beans in the paste did not affect the liking attribute or consumer perception of ‘gu-soo’ in doenjang (P > 0.05). Overall, consumers' perception of gu-soo were influenced by the colour of doenjang (P < 0.05). This study found out that the colour of doenjang was more important in consumer perception of ‘gu-soo’ in doenjang than bean content in the paste.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9245-9256"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210096","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}

引用次数: 0

Quality of fermented pumpkin beverages under different fermentation conditions by Lactobacillus plantarum FNCC 020 不同发酵条件下植物乳杆菌发酵南瓜饮料的质量FNCC 020

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI: 10.1111/ijfs.17592

Darimiyya Hidayati, Jati Sugesti, Bayu Setyo Nugroho, Mojiono Mojiono

{"title":"Quality of fermented pumpkin beverages under different fermentation conditions by Lactobacillus plantarum FNCC 020","authors":"Darimiyya Hidayati, Jati Sugesti, Bayu Setyo Nugroho, Mojiono Mojiono","doi":"10.1111/ijfs.17592","DOIUrl":"10.1111/ijfs.17592","url":null,"abstract":"<div>\u0000 \u0000 Development of health-promoting natural products has received importance, and fermented pumpkin can be a viable option, mainly regarding its carotenoid contents. This study aimed to investigate the quality of fermented pumpkin beverages (FPB) under various fermentation conditions (control, T1 = 30 °C, 12 h; T2 = 30 °C, 18 h; T3 = 30 °C, 24 h; T4 = 40 °C, 12 h; T5 = 40 °C, 18 h; T6 = 40 °C, 24 h) by Lactobacillus plantarum. Cell count of lactic acid bacteria, pH, chemical quality (soluble solid, acidity, total sugar, total phenolic content, total flavonoid content, and antioxidant activity), carotenoid contents, and colour attributes (h*, chroma, L*, and yellowing index) of FPB samples were studied. As a result, LAB fermentation significantly affected acidity and total sugar of FPB samples, while it did not change pH and soluble solids significantly. Besides, carotenoid contents and colour attributes of FPB were not different during fermentation, indicating that L. plantarum fermentation retained carotenoids and maintained physical appearances. Regarding sugars and organic acids, their quantity changed due to fermentation and lactic acids increased greatly up to three times higher than control after 24 h of fermentation at 30 °C. Moreover, fermentation by L. plantarum improved total phenolic content, total flavonoid content, and antioxidant activity, and these may recommend FPB as a potential functional product.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9437-9444"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210094","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}

引用次数: 0

Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles 麦麸粉、燕麦粉和蝉蜕粉对小麦面条的物理、化学、感官和体外消化率的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-09 DOI: 10.1111/ijfs.17594

Man Luo, Heng Zhang, Zhengxuan Wang, Margaret Brennan, Thanapop Soteyome, Yuyue Qin, Charles Brennan

{"title":"Effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles","authors":"Man Luo, Heng Zhang, Zhengxuan Wang, Margaret Brennan, Thanapop Soteyome, Yuyue Qin, Charles Brennan","doi":"10.1111/ijfs.17594","DOIUrl":"10.1111/ijfs.17594","url":null,"abstract":"<div>\u0000 \u0000 Wheat bran, oat flour, and Dictyophora indusiata powder were used to substitute wheat flour in noodle production. The objective of this study was to investigate the effects of wheat bran flour, oat flour, and Dictyophora indusiata powder on physical, chemical, sensorial, and in vitro digestibility of wheat noodles. Results indicated that the addition of wheat bran flour, oat flour, and Dictyophora indusiata powder decreased the lightness, chewiness, and the reducing sugar released during digestion of noodles, and their estimated glycaemic index. The viscosity value of noodles decreased with Dictyophora indusiata powder addition solely. The protein, and dietary fibre of wheat noodle increased at 10% Dictyophora indusiata powder, and 10% oat flour blended with wheat flour, and the estimated glycaemic index lowered significantly with the addition of 10% wheat bran flour, and 10% Dictyophora indusiata powder.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9615-9625"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210107","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}

引用次数: 0

Improved antioxidant properties and sustainability of whole-fruit yellow tomato puree 提高全果黄番茄泥的抗氧化性和可持续性

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-08 DOI: 10.1111/ijfs.17569

Fabiana Pizzolongo, Giovanni Sorrentino, Salvatore Graci, Amalia Barone, Raffaele Romano

引用次数: 0

The effect of debittering by sonication in brine, NaOH and water on bioactive compounds, antioxidant activity of caper (Capparis ovata Desf.) young shoot and buds 在盐水、NaOH和水中超声脱苦对山椒（Capparis ovata Desf.）嫩枝和嫩芽的生物活性化合物和抗氧化活性的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-08 DOI: 10.1111/ijfs.17560

Akram A. Qasem, Isam A. Mohamed Ahmed, Belal M. Mohammed, Charles S. Brennan, Mehmet Musa Özcan, Nurhan Uslu

{"title":"The effect of debittering by sonication in brine, NaOH and water on bioactive compounds, antioxidant activity of caper (Capparis ovata Desf.) young shoot and buds","authors":"Akram A. Qasem, Isam A. Mohamed Ahmed, Belal M. Mohammed, Charles S. Brennan, Mehmet Musa Özcan, Nurhan Uslu","doi":"10.1111/ijfs.17560","DOIUrl":"10.1111/ijfs.17560","url":null,"abstract":"<div>\u0000 \u0000 The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g−1 (water) to 4.36 (control) and 20.38 μg g−1 (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified to be between 34.96 (NaOH) and 299.84 mg gallic acid equivalent (GAE)/100 g (control) to 45.04 (NaOH) and 373.12 mg GAE/100 g (control), respectively. Radical scavenging activity values of sonicated young shoots were measured between 1.26 (NaOH) and 7.58 mmol trolox equivalent (TE) kg−1 1,1-diphenyl-2-picrylhydrazyl (DPPH) (control). In addition to DPPH, antioxidant activity values of sonicated caper young shoot and buds were measured to be between 2.06 (NaOH) and 17.72 Ferric reducing antioxidant power (FRAP), mg g−1 (control) to 1.70 (NaOH) and 13.44 FRAP mg g−1 (control), respectively. Kaempferol quantities of sonicated caper young shoot were identified between 40.08 (control) and 53.83 mg/100 g (Brine). In general, the most reduction in phenolic components was observed in caper young shoot and buds sonicated in NaOH solution. The phenolic components of the caper young shoot and buds sonicated in different solutions showed changes on the solution type when compared to the control.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 10","pages":"7649-7656"},"PeriodicalIF":2.6,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210113","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}

引用次数: 0

Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate 用魔芋葡甘聚糖水解物糖化鸡胸肉和大豆蛋白的特征

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-08 DOI: 10.1111/ijfs.17531

Pachara Pomsang, Putthapong Phumsombat, Chaleeda Borompichaichartkul

{"title":"Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate","authors":"Pachara Pomsang, Putthapong Phumsombat, Chaleeda Borompichaichartkul","doi":"10.1111/ijfs.17531","DOIUrl":"10.1111/ijfs.17531","url":null,"abstract":"<div>\u0000 \u0000 This study investigated the enhancement of food proteins through glycation with bioactive saccharides derived from Konjac glucomannan hydrolysate (KGMH) via the Maillard reaction. The focus was on how the degree of polymerisation (DP) of KGMH influences the glycation process and the properties of conjugates with chicken breast and soy proteins. KGMH samples with low, medium, and high DPs (4.20, 5.21, and 6.11, respectively) were glycated under wet-heating conditions with varying pH levels (8, 9, and 10) at 70 °C for 15 min to 6 h. Results demonstrated that higher pH and longer reaction times significantly enhanced (P < 0.05) glycation and browning, particularly with lower DP saccharides. The optimal conjugates markedly improved protein solubility (1.3 to 1.9 times), heat stability (1.1 to 2.4 times), and emulsification properties (1.2 to 1.5 times), with the highest DP showing the strongest correlation. Additionally, these conjugates exhibited significantly enhanced in vitro bioaccessibility (58.69% to 66.65%) and antioxidant activity (P < 0.05). This study highlights the novel potential of KGMH-protein conjugation through the Maillard reaction for developing functional food ingredients with superior quality.\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8917-8925"},"PeriodicalIF":2.6,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210110","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}

引用次数: 0