International Journal of Food Science & Technology最新文献

{"title":"Synergies of bioactivities, mechanisms, dietary factors and functional food applications of medicinal insulin plant (Costus pictus D.): a review","authors":"Naveen Chandrakar,&nbsp;Jaspreet Kaur,&nbsp;Mamoni Banerjee","doi":"10.1111/ijfs.17588","DOIUrl":"https://doi.org/10.1111/ijfs.17588","url":null,"abstract":"<p>Modernisation has significantly altered lifestyles, particularly eating habits, contributing to the increase of chronic diseases, with diabetes mellitus being a predominant metabolic disorder. Medicinal herbs such as <i>Costus pictus</i> (<i>C. pictus</i>), commonly known as the Insulin plant, offer a promising approach to managing these conditions. It is a perennial plant from the Costaceae family rich in proteins, fibres, minerals (K, Ca, Cr, Fe, Mn, Cu, Zn), and bioactive compounds. This review highlighted the plant's potential in mitigating chronic diseases and metabolic disorders due to its diverse bioactivities, including hepatoprotective, anti-inflammatory, anticancer, antidiabetic, and antioxidant properties. These benefits are primarily attributed to its phytochemicals, mainly flavonoids and phenolic compounds. The antidiabetic mechanism involves suppressing metabolic enzymes essential for carbohydrate metabolism, while its antioxidant activity helps reduce excessive reactive oxygen species (ROS) levels implicated in various diseases. Furthermore, <i>C. pictus</i> can be incorporated into functional foods such as bakery and confectionery products, functional drinks, and edible coatings. We discussed the dietary factors, bioactivities, and underlying mechanisms associated with <i>Costus pictus D</i>., emphasising its applicability in functional food formulations. The synthesis of current research highlights the plant's role in modulating glucose metabolism, enhancing antioxidant defences, and its potential in mitigating diseases such as diabetes. By delving into the synergies between its dietary factors and bioactivities, this review aims to elucidate the multifaceted benefits of <i>Costus pictus D</i>., thereby fostering its integration into sustainable agricultural practises and contributing to public health nutrition.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"8933-8942"},"PeriodicalIF":2.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17588","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707556","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":"Effect of superfine grinding mulberry leaves (Morus alba Linn.) powder on biscuit properties","authors":"Lu-Jing Gan,&nbsp;Weili Chen,&nbsp;Shutian Chen,&nbsp;Han Rong,&nbsp;Guoquan Zhang,&nbsp;Jingmei LYU","doi":"10.1111/ijfs.17599","DOIUrl":"https://doi.org/10.1111/ijfs.17599","url":null,"abstract":"<div>\u0000 \u0000 <p>Superfine and regular grinding methods were used to mill mulberry leaves (ML), and the chemical composition and physical characteristics of the powders were investigated. Compared to regular grinding, superfine grinding reduced particle size from 121.44 μm to 18.69 μm. Compared to coarse mulberry leaf (CML), the fine mulberry leaf (FML) powder had a greater water solubility index, soluble dietary fibre content and 1-deoxynojirimycin (DNJ) content. Both types of ML powders were substituted for flour at various percentages (3%, 6%, 9% and 12%), and their effects on the biscuits' textural qualities and sensory assessment were examined. The adhesiveness, cohesiveness and springiness of biscuit doughs were all reduced by ML powder addition, while their hardness was raised. The inclusion of ML powders increased the hardness of the biscuits significantly, whereas only the addition of FML powders decreased their fracturability. Additionally, the DNJ contents in FML biscuits were significantly higher than that in CML biscuits. The sensory assessment revealed that biscuits containing 9% FML powder received the best rating.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9500-9511"},"PeriodicalIF":2.6,"publicationDate":"2024-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708408","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 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":"59 11","pages":"8141-8149"},"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":"Improvement of functional properties of Chlorella-inulin conjugates via Maillard reaction","authors":"Rabaila Riaz,&nbsp;Ozan Tas,&nbsp;Mecit Halil Oztop,&nbsp;Muhammad Bilal Khan Niazi,&nbsp;Hussnain Ahmed Janjua","doi":"10.1111/ijfs.17371","DOIUrl":"https://doi.org/10.1111/ijfs.17371","url":null,"abstract":"<div>\u0000 \u0000 <p>Functionalities of proteins for the formulation of protein-fortified products are crucial, impacting the use of protein from sustainable sources such as algae. Glycation (the initial step of the Maillard browning reaction) is a standout modification technique explored to improve the functions of the protein in the food matrices. In this study, <i>Chlorella</i> powder was conjugated with inulin using a wet glycation method. It is a quick, scalable and easy method for improving the functionality of food proteins. In this study, conjugation was performed for three different <i>Chlorella</i> to inulin molar ratios (S1:1, S3:1 and S5:1). The solution of each molar ratio was heated at 90°C for 30 min under alkaline state (9.0 pH). Characterisation was conducted employing OPA assay, browning intensity and FTIR spectroscopy techniques. The results suggested glycation achieved the highest for the <i>Chlorella</i>-inulin ratio of 1:1. Glycation extent influenced the solubility of this conjugate significantly (<i>P</i> &lt; 0.05) under an acidic medium. Other functional properties including hydration, moisture uptake, oil-binding and emulsifying activity were also significantly (<i>P</i> &lt; 0.05) enhanced compared to unmodified <i>Chlorella</i> powder. <i>Chlorella</i> conjugate with molar ratio 1:1 also displayed higher antioxidant properties suggesting glycation's role in improving <i>Chlorella</i> powder free radical scavenging capabilities (1.25-fold increase) and reducing power (2.24-fold increase). The total scavenging activity and total reducing power of S1:1 were 2.526 × 10⁻³ and 1.872 × 10⁻³ mg mL⁻¹ mg⁻¹(Trolox Eq.), respectively. The results provide an understanding of different functionalities for glycated conjugates promising utilisation in the food and beverage industry.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"8983-8997"},"PeriodicalIF":2.6,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708366","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":"Comparing gluten-free eggless muffins' viscoelastic, rheological, and textural properties after combining seven plant-based protein isolates with wheat, corn, and rice starches","authors":"Ajay Kumar,&nbsp;Narpinder Singh","doi":"10.1111/ijfs.17486","DOIUrl":"https://doi.org/10.1111/ijfs.17486","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to substitute egg albumin with eight plant-based protein isolates and xanthan gum for the development of gluten-free, eggless muffins. The presence of protein isolates led to reduced pasting viscosities, suggesting limited swelling capacity of the starch granules. Incorporating different protein isolates enhanced the batter's viscoelastic properties, marked by an increase in storage and loss modulus and a decrease in tan δ, indicating enhanced gel properties compared to starch-only batters, which showed more liquid-like characteristics. Consequently, the muffins exhibited greater specific volume, springiness, and cohesiveness. The consistency of the muffins varied depending on the protein isolates used. The inclusion of protein isolates also altered the crust's hue, shifting it towards a reddish-brown shade, while the crumb colour varied with protein incorporated. Sensory evaluation demonstrated that overall acceptability of the muffins improved with the protein isolates, particularly for those incorporating mung bean protein isolate. Principal Component Analysis further highlighted the strong associations between specific quality attributes, underscoring the significant impact of protein isolates on the quality characteristics of gluten-free muffins.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9096-9107"},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708241","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":"Meat fans' and meat reducers' attitudes towards meat consumption and hybrid meat products in the UK: a cluster analysis","authors":"Stergios Melios,&nbsp;Simona Grasso","doi":"10.1111/ijfs.17586","DOIUrl":"https://doi.org/10.1111/ijfs.17586","url":null,"abstract":"<p>Meat reduction, rather than total elimination, is emerging as a popular trend that fulfils most consumer demands. In this study, using survey results from 802 United Kingdom residents, we identified distinct groups of consumers based on their meat consumption habits and explored their attitudes towards meat reduction and their perception of hybrid meat products. Two distinct consumer segments were identified, named ‘fans’ and ‘reducers’. ‘Fans’ were unwilling to reduce their meat consumption, considering it a right that makes them feel good. They were more optimistic regarding environmental concerns and less enthusiastic about the idea of hybrid meat products. On the other hand, ‘reducers’, although they consumed meat, expressed feeling bad about it and reported high levels of environmental concerns. These differences were also reflected in their willingness to eat and buy hybrid meat products, as well as the desired type of meat and meat-to-plant-based ratio in their chosen hybrid meat.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9394-9401"},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17586","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708416","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":"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":"59 11","pages":"8668-8679"},"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":"Sensory profile of cream cheese and plant-based analogues: an approach through flash-profile, CATA and RATA tests","authors":"Kívea Kássia de Paiva e Silva,&nbsp;Bruno Domingues Galli,&nbsp;Michelle Alban,&nbsp;Débora Parra Baptista,&nbsp;Elizabeth Harumi Nabeshima,&nbsp;Paulo Henrique Mariano Marfil,&nbsp;Mirna Lúcia Gigante","doi":"10.1111/ijfs.17484","DOIUrl":"https://doi.org/10.1111/ijfs.17484","url":null,"abstract":"<div>\u0000 \u0000 <p>The distinct techno-functional and sensory attributes conferred by milk proteins and fat are fundamental in defining the structure, texture and flavour of dairy products. Thus, reproducing cheese-like characteristics in plant-based alternatives while ensuring consumer acceptance is a major challenge. This study aimed to evaluate the sensory profile of commercial cream cheese and plant-based analogues, quantifying consumer perception and discrimination, and correlating with instrumental texture analysis. For that, two milk-based (MB1 and MB2) and three plant-based products (PB1, PB2 and PB3) were evaluated for their proximate composition, texture profile (spreadability and firmness) and sensory properties by combining Flash Profile method (<i>n</i> = 13), Check-All-That-Apply (CATA) test, and Rate-all-that-apply (RATA) test (<i>n</i> = 102) with global acceptance. Milk-based cream cheeses (MB1 and MB2) did not differ significantly from each other and presented greater spreadability when compared to all plant-based cream cheeses (PB1, PB2 and PB3). The texture parameters of the samples were inversely related: the greater the firmness, the lower the spreadability. All forty-two sensory attributes allowed discrimination of the samples into three distinct clusters, with no difference between the milk-based products. The results of the CATA test showed that the attributes most correlated with the sample MB1 were the most desirable for good acceptance of the product. In turn, PB3 showed lower acceptance scores when compared to the plant-based samples PB1 and PB2, and the attributes rancid flavour, vegetable oil aroma and nut aroma mostly contributed to the lower acceptance of PB3. Milk-based products were very close to the ideal product, presenting a creamy and spreadable texture as key attributes for product characterisation and acceptance. The results of RATA test showed a significant difference (<i>P</i> &lt; 0.05) in the intensity of nineteen sensory attributes. Milk-based cream cheeses were more accepted than their plant-based counterparts. The instrumental assessments of firmness and spreadability exhibited a negative correlation, once they were inversely proportional and strongly correlated to sensory data of firm and spreadable texture, respectively. The sensory characteristics of cream cheese analogues may present a barrier to their acceptance by consumers. Attributes such as coconut and flour flavour, artificial cheese aroma and flavour, and spreadable texture played a key role in differentiating dairy products from plant-based ones, contributing to the lower acceptance of the latter.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9084-9095"},"PeriodicalIF":2.6,"publicationDate":"2024-09-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708411","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":"Application of yellow mustard gum in preparation of egg-free mayonnaise","authors":"Ruoyan Liu,&nbsp;Xinya Wang,&nbsp;H. Douglas Goff,&nbsp;Steve W. Cui","doi":"10.1111/ijfs.17365","DOIUrl":"https://doi.org/10.1111/ijfs.17365","url":null,"abstract":"<p>Yellow mustard gum (YMG) is a natural hydrocolloid extracted from the viscous fraction of the seed coat, a by-product of mustard seeds, and possesses superior emulsifying capacity in emulsions. However, there is no application of YMG for commercial products. The demand for vegan mayonnaise (VM) has increased in recent years and the challenge is to maintain the original consistency and taste while replacing eggs from conventional mayonnaise. To obtain high-quality VM and to investigate the potential of YMG as a food additive, YMG was applied to VM at 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1.0% (w/w) in this study. The physical properties (index of stability, rheological properties and particle size characterisation), storage stability (visual stability, microstructure observation and cold tolerance) and texture of YMG-formulated VM were measured and compared with commercial products to assess the quality and market prospects. The results showed that the VM obtained higher stability, more non-Newtonian flow behaviour, and a smaller droplet size with higher YMG content. After 90 days of storage, no separation occurred in the YMG-added VM. YMG improves the shelf-life of VM, and mayonnaise formulated with YMG has comparative or better texture properties compared with commercial counterparts. Overall, YMG-added VM could be more appealing to consumers favouring plant-based foods and have the potential to substitute for traditional products. YMG is beneficial to vegan product development with clean-label requirements.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"8972-8982"},"PeriodicalIF":2.6,"publicationDate":"2024-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17365","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708283","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 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":"59 11","pages":"8408-8418"},"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}