International Journal of Food Science & Technology最新文献

{"title":"Microbial transglutaminase in cashew‐based vegan cheese: an innovative approach in achieving ideal texture and meltability","authors":"Rohithkumar PM, Prasanna Kumar GV, Abhimanyu Gaur, Lochan Singh, Shamim Hossain, Tawfiq Alsulami, Syed Mansha Rafiq, Gulzar Ahmad Nayik","doi":"10.1111/ijfs.17539","DOIUrl":"https://doi.org/10.1111/ijfs.17539","url":null,"abstract":"SummaryThe aim of this study was to investigate the effects of microbial transglutaminase (MTGase) on the textural properties and meltability of vegan cheese formulated using cashew paste, tapioca starch, coconut oil, and pea protein. The parameters were evaluated at various MTGase concentrations (0.1, 0.25, 0.5, 0.75, and 1%) and different incubation times (30, 60, and 90 min). A MTGase concentration of 0.25% resulted in higher meltability Index of 3.02 ± 0.14 and acceptable hardness of 3479.44 ± 14.49 g at 30 min of incubation time. However, prolonged incubation times were found to adversely affect the texture and meltability of the cheese. A similar adverse effect on texture was observed at an MTGase concentration of 0.1% at 60 and 90 min of incubation. The results revealed that lower MTGase concentrations with longer incubation times produced similar effects as higher MTGase concentrations with shorter incubation times. However, at a lower enzyme concentration of 0.1%, meltability was significantly higher (3.24 ± 0.33, <jats:italic>P</jats:italic> &lt; 0.05) at 60 min of incubation compared to 90 min. The findings suggest that vegan cheese with improved texture, meltability, and sensory properties can be developed by combining cashew, tapioca starch, coconut oil, and pea protein in a ratio of 50:25:20:10, with 1% each of carrageenan and agar, and 60% water, and incubating the mixture with 0.25% MTGase for 30 min at 40 °C.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210065","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":"Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes","authors":"Ng Bee Chi, Abu Bakar Asyrul‐Izhar, Muhamad Shirwan Abdullah Sani, Mohammad Rashedi Ismail‐Fitry","doi":"10.1111/ijfs.17579","DOIUrl":"https://doi.org/10.1111/ijfs.17579","url":null,"abstract":"SummaryHybrid meat products are a beneficial approach to incorporating plant proteins into conventional meat formulations, taking into account current market trends that emphasise the partial decrease in animal protein content. This study aimed to evaluate the effects of using different percentages of beef meat (BM), jackfruit flesh (JF) and bamboo shoot (BS) as a meat substitute in beef meat emulsion. Emulsion with 100% BM (Control), (A) 50% JF + 50% BM, (B) 50% BS + 50% BM, (C) 50% BM + 25% JF + 25% BS, (D) 100% JF and (E) 100% BS were developed. Six formulations of meat emulsion samples were prepared and analysed in terms of physicochemical and microstructure properties. The substitution of JF and BS in meat emulsion resulted in more stable emulsion stability. The WHC and pH values showed no significant differences (<jats:italic>P</jats:italic> &gt; 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (<jats:italic>P</jats:italic> &lt; 0.05) the moisture content and the crude fibre content, however, it significantly reduced (<jats:italic>P</jats:italic> &lt; 0.05) the crude protein content. No significant difference (<jats:italic>P</jats:italic> &gt; 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (<jats:italic>L</jats:italic>*), yellowness (<jats:italic>b</jats:italic>*) and lower redness (<jats:italic>a</jats:italic>*) values significantly (<jats:italic>P</jats:italic> &lt; 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (<jats:italic>P</jats:italic> &lt; 0.05) for the textural properties and gel strength compared to the control. The scanning electron microscopy (SEM) provided evidence for the microstructure that the higher the percentages of plant‐based ingredients, the smaller the cavities. Overall, the incorporation of 50% BM + 25% JF + 25% BS could produce the best‐suited meat substitution product.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210067","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":"Dominance and diversity of archaea in food‐grade salts: insights for histamine degradation in salt‐fermented foods","authors":"Jing Hou, Ya‐Ling Mao, Na Li, Xiao‐Yan Yang, Chidiebele Nwankwo, Heng‐Lin Cui","doi":"10.1111/ijfs.17598","DOIUrl":"https://doi.org/10.1111/ijfs.17598","url":null,"abstract":"SummaryHalophilic archaea (haloarchaea) are extremophilic microorganisms that thrive and dominate in hypersaline environments, including salt and salt‐fermented foods. Haloarchaea present in salt are integral to the safety of salt‐fermented foods. In this study, haloarchaeal communities in seven food‐grade coarse sea salts, commonly used in salt‐fermented food production, were studied. q‐PCR results showed that archaea represented the dominant group in all samples, with relative abundances above 83%. Archaeal 16S rRNA gene amplicon sequencing identified thirty‐three of the current eighty‐five genera within the class <jats:italic>Halobacteria</jats:italic> across the samples, revealing unique haloarchaeal community compositions. A total of 394 haloarchaeal strains, grouped into forty‐one species from twenty current genera and potentially novel taxa, were isolated. Archaeal community composition in all samples varied significantly among genera. Notably, a significant proportion of the haloarchaeal strains demonstrated histamine degradation capabilities, confirmed by bioinformatic analyses and culture‐based methods. Our results indicated that haloarchaea from salt can potentially serve as starter cultures for salt‐fermented foods, maintaining low histamine levels.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210066","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":"Regulatory‐based classification of rums: a chemometric and machine learning analysis","authors":"Juliana Rincón‐López, Juanita Castro Chica, Victoria Eugenia Recalde Rojas, Liliana Moncayo Martínez, Ángela María Arango Gartner, Milton Rosero‐Moreano, Gonzalo Taborda‐Ocampo","doi":"10.1111/ijfs.17464","DOIUrl":"https://doi.org/10.1111/ijfs.17464","url":null,"abstract":"SummaryThe Industria Licorera de Caldas (ILC) stands as a major liquor factory in Colombia, specialising in the production of various rum types including Tradicional, Juan de la Cruz, Carta de Oro, and Reserva Especial. These rums, as congeneric drinks, are known for their rich content of volatile compounds that define their sensory characteristics. To be commercialised, each rum batch must comply with Colombian standard NTC278 which defines rigorous assessment of congener content and various physicochemical parameters. Thus, the ILC has accumulated a vast amount of data over the years. This study conducts a comprehensive analysis of ILC rums, using chemometric techniques and machine‐learning classification models such as PCA, KNN, LDA, and RF. The aim was to distinguish between rum types based on parameters specified for standard compliance, streamlining the process without the need for additional or extensive new methodologies. As a result, through PCA data exploration, it was revealed that acetaldehyde, ethyl acetate, and isobutanol levels are instrumental in differentiating rum variants. Similarly, all classification models achieved accuracy levels exceeding 0.83 and precision surpassing 0.93. These findings pave the way for further research in the development of an ILC‐specific sensor for rapid and reliable liquor authenticity testing.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210083","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 ball‐milling treatment on the structural and functional characteristics of Litopenaeus vannamei protein","authors":"Yangliu Liu, Dan Wang, Mingzhu Guo, Jilu Sun, Hao Wu","doi":"10.1111/ijfs.17591","DOIUrl":"https://doi.org/10.1111/ijfs.17591","url":null,"abstract":"SummaryBall‐milling is increasingly recognised as an efficient and environmentally friendly physical modification method in food processing. In this study, natural <jats:italic>Litopenaeus vannamei</jats:italic> protein (LVP) was subjected to ball‐milling treatment for 0, 5, 10, 15 and 20 min, respectively. Then, its structure and functional properties were investigated. Results indicated that proper ball‐milling treatment significantly enhanced the quality of LVP by influencing its structure. Specifically, ball‐milled LVP (BLVP) powder exhibited finer and brighter. BLVP subjected to 10 min demonstrated the highest solubility (22.80%), digestibility (64.50%) and foaming stability (93.69%), which were attributed to particle size and structure. BLVP processed for 15 min exhibited the highest oil holding capacity (1042.67%) and foaming capacity (17.11%), positively related to its surface hydrophobicity and sulfhydryl content. And its allergenicity decreased by 4.35%. These results provide a foundational framework for utilising ball‐milling to modify LVP, suggesting that this method may enhance the industrial applications of LVP.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210074","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 different oxidation methods on the functional properties and gel characteristics of hazelnut proteins","authors":"Hongyu Jiang, Hao Hu, Ziyi Huang, Meichu Liu, Chunmao Lyu","doi":"10.1111/ijfs.17596","DOIUrl":"https://doi.org/10.1111/ijfs.17596","url":null,"abstract":"SummaryThis study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water‐holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m<jats:sup>2</jats:sup> g<jats:sup>−1</jats:sup>, and 75.85 min at AAPH concentration of 1.0 mmol L<jats:sup>−1</jats:sup>, respectively. The functional properties of hazelnut proteins, except oil‐holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H<jats:sub>2</jats:sub>O<jats:sub>2</jats:sub> modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α‐helix and β‐fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210082","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 larval instar and post‐harvest treatments on heavy metals in BSFL and frass reared on commercial food waste streams","authors":"Shanmugam Alagappan, Sam Mallard, Daniel Cozzolino, Deirdre Mikkelsen, Peter James, Sandra Olarte Mantilla, Olympia Yarger, Louwrens Hoffman","doi":"10.1111/ijfs.17511","DOIUrl":"https://doi.org/10.1111/ijfs.17511","url":null,"abstract":"SummaryThe use of black soldier fly larvae (BSFL) to valorise different organic waste streams and the subsequent use of resulting larvae as a feedstock ingredient is increasing rapidly in several regions across the globe. The lack of knowledge about several safety issues including chemical contaminants (e.g. heavy metals) seems to affect the upscaling and commercialisation of this product. This study evaluates the safety of the BSFL against chemical contaminants including heavy metals and mycotoxins in both BSFL and frass samples reared with different food waste streams (e.g. soy waste, customised bread‐vegetable diet, food waste mixture, supermarket and childcare centre) from two commercial production facilities. The effect of larval instars and post‐harvest treatments (e.g. blanching and drying) on the safety of the BSFL was also investigated. The concentration of heavy metals was primarily influenced by the concentration in the food waste streams. The concentration was also higher in 6th instar compared to 5th instar larvae. The effect of blanching and drying have a varied effect on the concentration of heavy metals. Mycotoxins were found to be below the limit of quantification for all samples. The outcomes of this study indicated that BSFL grown on food waste streams and the resulting frass is safe against different heavy metals analysed. The findings of this study will assist the commercial BSFL manufacturers with the identification of relevant control points to ensure the chemical safety of their products. Therefore, encourage the use of different food waste streams as feedstock for rearing BSFL.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210085","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":"Antithrombotic and ACE‐inhibitory activity of milk fermented by Lacticaseibacillus rhamnosusGG and Lactobacillus delbrueckii ssp. bulgaricus","authors":"Francisco Guzmán‐Rodríguez, Lorena Gómez‐Ruiz, Alma Cruz‐Guerrero","doi":"10.1111/ijfs.17589","DOIUrl":"https://doi.org/10.1111/ijfs.17589","url":null,"abstract":"SummaryIn this work, the antihypertensive and antithrombotic activities of milk fermented with <jats:italic>Lacticaseibacillus rhamnosus</jats:italic> GG and <jats:italic>Lactobacillus delbrueckii</jats:italic> ssp. <jats:italic>Bulgaricus</jats:italic> NCFB 2772 (monoculture and co‐culture), were studied. It was observed that both species, as well as the co‐culture, showed an increase in proteolytic activity during fermentation, which is related to the increase in the biological activities studied. Both biological activities increased as a function of fermentation time, describing a curve similar to that of their proteolytic activity, which could indicate the release of bioactive peptides due to the proteolytic activity of the bacteria. The highest antihypertensive activity was obtained at 12 h of fermentation and was 74.9% for <jats:italic>Lb. rhamnosus</jats:italic>, 79.1% for <jats:italic>L. delbrueckii</jats:italic> and 77.6% for the co‐culture, with no significant difference between these values. On the other hand, the antithrombotic activity was 56.1% for <jats:italic>Lb. rhamnosus</jats:italic>, 49.9% for <jats:italic>L. delbrueckii</jats:italic> and 72.3% for the co‐culture. These findings contribute to the knowledge about the influence of fermentation conditions on biological activity of fermented milk, while emphasising the additional benefits of probiotic and industrially important lactic acid bacteria.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210071","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 wellness: a review on the harness of food industry by‐products for sustainable functional food production","authors":"Susana Ospina‐Maldonado, Helena Martin‐Gómez, Gabriel Abraham Cardoso‐Ugarte","doi":"10.1111/ijfs.17571","DOIUrl":"https://doi.org/10.1111/ijfs.17571","url":null,"abstract":"SummaryThe production of functional foods has been on a consistent rise in the past few years. The increasing demand for these foods could play a pivotal role in addressing the escalating issue of food waste and in the creation of innovative food formulations. Utilising by‐products from the food industry has become commonplace due to their advantageous nutritional composition and functional properties. These by‐products retain richness in colour compounds, proteins, amino acids, lipids, fatty acids, sugars, fibres, minerals, vitamins, antioxidants and antimicrobial compounds. This abundance of elements can be harnessed to develop innovative food products. This review examines the potential of utilising food industry wastes for producing functional foods, focusing on residues from animal and vegetable origins; such residues find application in creating snacks, beverages, fermented foods, bakery items, dairy products, pasta, charcuterie, chocolate, flavouring agents, additives and culinary innovations. This study seeks to establish a sustainable strategy for minimising food waste disposal, fostering a bio‐based food production industry and enhancing overall sustainability by uncovering alternatives for novel, nutritious and value‐added food products.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210088","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":"Development and characterisation of gluten‐free fresh pasta using teff, rice, and buckwheat flours enhanced with thermal waters: a mixture design approach","authors":"Tayse F. F. da Silveira, Jihene Hasni, Nathalie Portelada, Filipa A. Fernandes, Paula Rodrigues, André Lemos, Isabel C. F. R. Ferreira, Maria José Alves, Lillian Barros, Sandrina A. Heleno","doi":"10.1111/ijfs.17551","DOIUrl":"https://doi.org/10.1111/ijfs.17551","url":null,"abstract":"SummaryTo meet the demand for gluten‐free (GF) products, this study developed artisanal fresh pasta using teff, rice, and buckwheat flours, enhanced with mineral‐rich thermal waters (TW). A mixture design approach optimised flour proportions to balance texture, cooking time, water absorption, and cooking loss, along with functional properties such as total phenolic compounds (TPC) and antioxidant activity. Two promising formulations were identified: 36.3 g buckwheat, 9.35 g rice, and 9.35 g teff; and 27.5 g teff and 27.5 g buckwheat. These formulations, with and without TW, were evaluated for chemical, technological, microbiological, and functional attributes. The pasta had satisfactory technological properties, macronutrient levels comparable to standard pasta, and was rich in phenolic compounds with antioxidant activity. Ca, Zn, Fe, K, and Mn were predominant, although TW incorporation did not significantly affect their levels in the samples. All formulations showed microbiological stability for at least 3 days at 4 °C.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210073","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}