International Journal of Food Science & Technology最新文献_第3页

Fish milt and roe-derived functional proteins and peptides: composition, bioactivities, and applications 鱼卵和鱼籽衍生功能蛋白质和肽：成分、生物活性和应用

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-17 DOI: 10.1111/ijfs.17581

Woo-Jae Choung, Sagarika Shahriar, Jung Yeon Kwon

{"title":"Fish milt and roe-derived functional proteins and peptides: composition, bioactivities, and applications","authors":"Woo-Jae Choung, Sagarika Shahriar, Jung Yeon Kwon","doi":"10.1111/ijfs.17581","DOIUrl":"10.1111/ijfs.17581","url":null,"abstract":"<div>\u0000 \u0000 <p>An expanding list of marine species has been identified and evaluated for their potential bioactivity and nutritional values. Most attention is directed toward utilising protein-rich by-products of fish processing for their bioactive functionalities, which can aid in minimising waste and add value to underutilised resources. Milt and roe, the reproductive constituents of fish, are known to contain a high concentration of nutritional content. Bioactive peptides derived from these constituents have shown several biological activities including antihypertensive, antibacterial, anticoagulant, anti-inflammatory, anti-obesity, anti-cancer, and antioxidant activities. These peptides are commonly extracted by enzymatic hydrolysis and purified by different chromatographic methods according to their mass, molecular size, and composition. This review discusses the approaches to produce, purify, and characterise the protein hydrolysates from fish milt and roe and delves into the compositions of the nutraceutical compounds derived from milt and roe. The review also highlights the bioactive properties of the milt and roe-derived peptides that can have potential applications in the food, nutraceutical, pharmaceutical, and cosmeceutical industries.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262675","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

The functional attributes of protein hydrolysates from horsegram (Macrotyloma uniflorum) 马钱子（Macrotyloma uniflorum）水解蛋白的功能特性

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-16 DOI: 10.1111/ijfs.17510

Vatsala Sharma, Janani Ramesh, Monika Thakur, Sridevi Annapurna Singh

{"title":"The functional attributes of protein hydrolysates from horsegram (Macrotyloma uniflorum)","authors":"Vatsala Sharma, Janani Ramesh, Monika Thakur, Sridevi Annapurna Singh","doi":"10.1111/ijfs.17510","DOIUrl":"https://doi.org/10.1111/ijfs.17510","url":null,"abstract":"<div>\u0000 \u0000 <p>The functional attributes of enzymatically derived horsegram protein hydrolysates from dehulled horsegram were investigated in this study. Hydrolysates were produced using commercial proteases, namely Alcalase® 2.4L and Protex 6L, at varying degrees of hydrolysis (DH) – specifically, 5%, 8%, and 10%. Maximum DH reached 11% with Alcalase® 2.4L and 11.5% with Protex 6L. Optimal hydrolysis conditions entailed a dehulled horsegram concentration of 2.5% (w/v), an enzyme–substrate ratio (E/S) of 0.001% for Alcalase® 2.4L and 0.002% for Protex 6L, at 55 °C and 60 °C, respectively, for 5 h, maintaining a pH of 7.5. Enhanced solubility was observed across a wide pH range (2–10), with HG-PH exhibiting an increase from 21% to 56%. Analysis of functional properties revealed a significant elevation (<i>P</i> < 0.05) in both water holding and oil holding capacities with increasing DH. Emulsion activity decreased from 0.5 to 0.1 in proportion to DH increase. Conversely, foaming capacity (FC) showed a positive correlation with the hydrolysis extent, rising from 24% to 98%. However, foam stability decreased across all samples, declining from 84% to 12%. These findings underscore the potential of incorporating these hydrolysates into diverse food applications, capitalising on their heightened solubility, water and oil holding capacities, and foam-forming characteristics. The comprehensive array of functional properties exhibited by HG-PH renders it a promising ingredient for integration into food product formulations.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435355","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

Enzymatic hydrolysis and biological activities of Konjac glucomannan hydrolysate in different degree of polymerisation 不同聚合度魔芋葡甘聚糖水解物的酶水解作用和生物活性

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-15 DOI: 10.1111/ijfs.17548

Pachara Pomsang, Dwi Ayuni, Putthapong Phumsombat, Fabiola Eugelio, Federico Fanti, Dario Compagnone, Chaleeda Borompichaichartkul

{"title":"Enzymatic hydrolysis and biological activities of Konjac glucomannan hydrolysate in different degree of polymerisation","authors":"Pachara Pomsang, Dwi Ayuni, Putthapong Phumsombat, Fabiola Eugelio, Federico Fanti, Dario Compagnone, Chaleeda Borompichaichartkul","doi":"10.1111/ijfs.17548","DOIUrl":"https://doi.org/10.1111/ijfs.17548","url":null,"abstract":"<div>\u0000 \u0000 <p>The study explores the enhanced functional and bioactive properties of Konjac Glucomannan Hydrolysate (KGMH) by partially degrading Konjac Glucomannan (KGM) using β-mannanase over 60 min. KGM concentrations (40% and 50% w/w) were treated with 200–300 U g<sup>−1</sup> of the enzyme over 60 min. The hydrolysis of KGM was monitored by colorimetry, with DP values ranging from 4.20 to 6.16 for 40% KGM and 4.10 to 4.60 for 50% KGM. MALDI-TOF-MS analysis confirmed typical oligosaccharides with DP values from 2 to 9 and some acetyl substitutions. The optimal conditions of 40% KGM with 250 U g<sup>−1</sup> enzyme and varying hydrolysis times produced KGMHs with a wide range of DPs, demonstrating <i>in vitro</i> antioxidant and anti-glycation activities. The results showed significant bioactivities (<i>P</i> < 0.05) positively correlated with lower DP values. This study emphasises the potential of KGMH as a novel functional food ingredient, highlighting its bioactive properties and the significant impact of DPs on the biological functionality of saccharides.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435760","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

Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post‐harvest storage 二氧化碳对收获后贮藏期间红洋葱（Allium cepa L.）花青素和蔗糖合成的影响

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-13 DOI: 10.1111/ijfs.17584

Sanusi Shamsudeen Nassarawa, Isaac Babatunde Oluwalana, Hamad Rafique, Tawfiq Alsulami, Gulzar Ahmad Nayik

{"title":"Effect of carbon dioxide on anthocyanins and sucrose synthesis of red onion (Allium cepa L.) during post‐harvest storage","authors":"Sanusi Shamsudeen Nassarawa, Isaac Babatunde Oluwalana, Hamad Rafique, Tawfiq Alsulami, Gulzar Ahmad Nayik","doi":"10.1111/ijfs.17584","DOIUrl":"https://doi.org/10.1111/ijfs.17584","url":null,"abstract":"SummaryThis study examined the impact of CO2 on the quality of onions stored at 23 °C for 6 weeks, focussing on bioactive compounds, antioxidant capacity, individual anthocyanins, flavonoids and anthocyanin biosynthesis during the storage period. The findings revealed that a 20% CO2 treatment was markedly more effective than the control in maintaining higher levels of phenolics, flavonoids, flavanols and anthocyanins. Moreover, the 20% CO2 treatment preserved significantly higher quantities of individual anthocyanins and flavonoids compared to the control. Throughout storage, the 20% CO2 treatment significantly boosted the activity of enzymes related to anthocyanin biosynthesis and sucrose metabolism relative to the control groups. In summary, the innovation of this study lies in the use of CO2 to maximise anthocyanin and flavonoid content in stored onions, which are usually diminished by extended storage at room temperature. This method could help extend the shelf life of onions while preserving their quality attributes.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262681","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

Investigating the impact of product-to-package volume ratio on strawberry quality within modified humidity packaging systems 研究改良湿度包装系统中产品与包装体积比对草莓质量的影响

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-13 DOI: 10.1111/ijfs.17532

Qing Zhang, Jiang Yu, Zhen Wang

{"title":"Investigating the impact of product-to-package volume ratio on strawberry quality within modified humidity packaging systems","authors":"Qing Zhang, Jiang Yu, Zhen Wang","doi":"10.1111/ijfs.17532","DOIUrl":"10.1111/ijfs.17532","url":null,"abstract":"<div>\u0000 \u0000 <p>To reduce high humidity, minimise postharvest losses and optimise packaging volume, this study examines the effects of different product-to-package volume ratios (G/P) in modified humidity packaging systems using perforated containers and moisture conditioning agents. Strawberries were stored at 20 °C and 50% RH for 7 days with G/P ratios of 1:24, 1:12, 1:6 and 1:4, and their sensory and physicochemical properties were evaluated. The results show that moisture-controlled packaging effectively preserves strawberry quality compared to non-humidified packaging. Strawberries with a G/P of 1:24 in humidified packs had the best colour, aroma and texture on day 7. Higher G/P ratios correlated with increased quality deterioration. The lowest deterioration rates were observed in the G/P 1:24 and 1:12 groups, which also had the highest levels of vitamin C (54.72 mg/100 g and 55.40 mg/100 g), anthocyanins (1.086 ΔOD g<sup>−1</sup> and 0.966 ΔOD g<sup>−1</sup>) and flavonoids (0.748 ΔOD g<sup>−1</sup> and 0.726 ΔOD g<sup>−1</sup>). Although hardness, TSS and TA showed no significant correlation, these parameters were better in moderate G/P groups (1:12 and 1:6). These findings suggest that combining perforation with humidifiers in packaging can enhance the storage quality of fruits and vegetables while reducing packaging costs.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262678","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

Effect of green extraction techniques on the quality and functional attributes of protein isolates from cereals and pseudo cereals: a review 绿色提取技术对谷物和假谷物蛋白质分离物质量和功能属性的影响：综述

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-13 DOI: 10.1111/ijfs.17535

Priyanka Bharti, Minati Mohapatra, Rameswar Prasad Sah, Asit Pradhan, Supriya Priyadarsani, Kalpana Rayaguru

{"title":"Effect of green extraction techniques on the quality and functional attributes of protein isolates from cereals and pseudo cereals: a review","authors":"Priyanka Bharti, Minati Mohapatra, Rameswar Prasad Sah, Asit Pradhan, Supriya Priyadarsani, Kalpana Rayaguru","doi":"10.1111/ijfs.17535","DOIUrl":"10.1111/ijfs.17535","url":null,"abstract":"<div>\u0000 \u0000 <p>Cereals and pseudo cereals (CPC) constitute the main staple diet of the global population. These are great source of carbohydrate, however, ignored as a potential source of protein. Cereals and Pseudo cereals can provide adequate amount of protein if taken in right quantity. Concerns over foods security, nutritional deficiencies, chronic hunger, and sustainability have brought attention to sustainable and alternative sources of protein derived from food and its byproducts. This review explains the extraction of protein from different cereals and pseudo cereals sources, novel extraction techniques, e.g., microwave assisted, ultrasound, pulsed electric field or high-pressure processing etc., as well as pre-treatment efficiencies of the recovery of protein, effects of process parameters on the amount of protein extractions, its isolations and possible utilisation in diversified fields. Commercial attempts have been made to extract and use the protein from CPC, but they remain largely underutilised and generally applicable to a small-scale level. According to the current investigation, protein extraction from CPC is not only an extensive integration of extraction perspectives, process parameters, yield potential and quality, but also should focus on the nutritional aspects, functionality and bioavailability of the separated protein as a desirable dietary component is in the near future.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262874","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

Screening of fermented milks with Lactococcus and Lactobacillus strains isolated from artisanal Mexican cheeses by the evaluation of the in vitro inhibition of enzymes associated to neurodegeneration 通过评估体外对神经变性相关酶的抑制作用，筛选从墨西哥手工奶酪中分离出来的乳球菌和乳杆菌菌株发酵乳

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-13 DOI: 10.1111/ijfs.17573

Maritza Castro‐Salomón, Lilia M. Beltrán‐Barrientos, Aarón F. González‐Córdova, Adrián Hernández‐Mendoza, María J. Torres‐Llanez, Belinda Vallejo‐Cordoba

{"title":"Screening of fermented milks with Lactococcus and Lactobacillus strains isolated from artisanal Mexican cheeses by the evaluation of the in vitro inhibition of enzymes associated to neurodegeneration","authors":"Maritza Castro‐Salomón, Lilia M. Beltrán‐Barrientos, Aarón F. González‐Córdova, Adrián Hernández‐Mendoza, María J. Torres‐Llanez, Belinda Vallejo‐Cordoba","doi":"10.1111/ijfs.17573","DOIUrl":"https://doi.org/10.1111/ijfs.17573","url":null,"abstract":"SummaryThe objective was to evaluate the in vitro inhibition of enzymes related to neurodegeneration (prolyl endopeptidase, PEP; acetylcholinesterase, AChE; butyrylcholinesterase, BChE; lipoxygenase, LOX) and the antioxidant activity from fermented milks (FM) with Lactococcus and Lactobacillus spp. All FM presented antioxidant activity (ABTS and ORAC); however, FM with Lactococcus NRRL B‐50571 (FM‐571) presented higher (P < 0.05) oxidative haemolysis inhibition. Additionally, FM‐571 presented the lowest IC₅₀ for LOX (1.78 mg/mL), PEP (3.16 mg/mL), AChE (3.22 mg/mL) and BChE (2.14 mg/mL). Thus, FM‐571 was selected for in silico analysis for the prediction of binding sites of peptides present in this FM with enzymes active sites. Altogether, thirty peptides showed (P < 0.01) high binding potential to AChE, seventeen to BChE and LOX and sixteen to PEP. Thus, FM‐571 shows potential for the development of dairy products with potential neuroprotective effects.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262679","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

Chemometric classification of Vietnamese green tea (Camellia sinensis) varieties and origins using elemental profiling and FTIR spectroscopy 利用元素分析和傅立叶变换红外光谱对越南绿茶（Camellia sinensis）品种和产地进行化学计量分类

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-13 DOI: 10.1111/ijfs.17538

Truong Ngoc Minh, Pham Van Thinh, Hoang Le Tuan Anh, Le Viet Anh, Nguyen Hoang Khanh, Le Van Nhan, Nguyen Quang Trung, Nguyen Tien Dat

{"title":"Chemometric classification of Vietnamese green tea (Camellia sinensis) varieties and origins using elemental profiling and FTIR spectroscopy","authors":"Truong Ngoc Minh, Pham Van Thinh, Hoang Le Tuan Anh, Le Viet Anh, Nguyen Hoang Khanh, Le Van Nhan, Nguyen Quang Trung, Nguyen Tien Dat","doi":"10.1111/ijfs.17538","DOIUrl":"https://doi.org/10.1111/ijfs.17538","url":null,"abstract":"SummaryThe objective of this study was to employ multi‐elemental analysis and chemometric multivariate data analysis for identifying the geographical origin of Camellia sinensis cultivated in Vietnam's northeastern region. Ninety‐two tea leaf samples encompassing four distinct varieties were sourced from Bac Can and Thai Nguyen provinces. These samples underwent analysis through Fourier transform infrared (FTIR) spectroscopy and chemometrics, while elemental quantification was achieved via inductively coupled plasma mass spectrometry (ICP‐MS), utilising mixed standards for 26 elements. The FTIR spectra exhibited characteristic peaks, denoting the functional groups of the potential compounds present. ICP/MS analysis identified the presence of 14 elements in the tea samples, revealing significant variations in content across the four varieties. principal component analysis (PCA) of the FTIR data illustrated that the initial two principal components accounted for 91.26% of the total variance, effectively segregating the four green tea varieties into distinct clusters. Conversely, PCA of the ICP‐MS spectra also distinguished the four varieties, albeit Trung Du and Hybrid F1 exhibited a proximate distribution. This closeness may be incidental and not indicative of correlation, considering the limited variable set. Our findings ascertain that ICP/MS and FTIR, augmented by chemometric software, serve as efficacious tools for ascertaining the geographical origins of tea.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262871","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

Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour 通过理化、酶解和发酵改良提高茯苓粉的抗性淀粉含量和益生元特性

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17580

R. Haryo Bimo Setiarto, Wayan Dewi Adyeni, Ni Nyoman Puspawati, Ata Aditya Wardana, Lutfi Anshory, Tatik Khusniati

{"title":"Physicochemical, enzymatic and fermentation modifications improve resistant starch levels and prebiotic properties of porang (Amorphophallus oncophyllus) flour","authors":"R. Haryo Bimo Setiarto, Wayan Dewi Adyeni, Ni Nyoman Puspawati, Ata Aditya Wardana, Lutfi Anshory, Tatik Khusniati","doi":"10.1111/ijfs.17580","DOIUrl":"https://doi.org/10.1111/ijfs.17580","url":null,"abstract":"SummaryPorang tubers (Amorphophallus oncophyllus) are one of the Araceae family plants, which naturally contain resistant starch (RS). The RS is able to provide health impacts such as reducing the glycaemic index (GI), preventing the formation of gallstones and cardiovascular disease, and increasing mineral absorption. This research aims to improve the RS and prebiotic properties of porang flour through physical, chemical, enzymatic and microbiological modifications. Research methods include modification with physical treatment of autoclaving‐cooling one and two cycles (AC‐1S and AC‐2S), microwave‐cooling (MWC), heat moisture treatment (HMT), annealing (ANN), chemical treatment with acid hydrolysis (HA), enzymatic treatment with pullulanase debranching (DP) and microbiological treatment with combined heating and cooling fermentation (FAC). The results showed that physical, chemical, enzymatic and fermentation modification techniques increased the characteristics of RS and the prebiotic properties of porang flour. The best modification method for porang flour was obtained in the DP treatment with the morphological characteristics of sharp‐surfaced granules, total starch 39.81%, amylose content 3.73%, amylopectin content 36.08%, reducing sugar content 16.31%, power digestibility 43.81%, very rapidly digestible starch (VRDS) 8.59%, rapidly digestible starch (RDS) 11.08%, slowly digestible starch (SDS) 23.60%, RS 56.73%, resistance to gastric acid 98.60%, lactic acid bacteria (LAB) viability 11.87 log cfu/ml, prebiotic effect 3.07, prebiotic index 2.46 and prebiotic activity 1.77.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":3.713,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210060","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

Hybrid high-protein yogurt made with partial replacement of milk proteins by pea proteins 用豌豆蛋白部分替代牛奶蛋白制成的混合高蛋白酸奶

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17556

Túlio Henrique Batista Silva, Débora Parra Baptista, Kívea Kássia de Paiva e Silva, Paulo Henrique Mariano Marfil, Mirna Lúcia Gigante

{"title":"Hybrid high-protein yogurt made with partial replacement of milk proteins by pea proteins","authors":"Túlio Henrique Batista Silva, Débora Parra Baptista, Kívea Kássia de Paiva e Silva, Paulo Henrique Mariano Marfil, Mirna Lúcia Gigante","doi":"10.1111/ijfs.17556","DOIUrl":"10.1111/ijfs.17556","url":null,"abstract":"<div>\u0000 \u0000 <p>Milk proteins are known for their exceptional nutritional and technological attributes, making them a staple in the food industry. Nonetheless, the partial substitution of milk proteins with plant-based proteins in dairy products may be an effective strategy to meet the increasing consumer demand for a reduction in the consumption of animal-derived proteins. This study aimed to evaluate the impact of partial substitution (25% and 50%) of milk proteins with pea protein on the manufacturing and technological attributes of high-protein yogurt during refrigerated storage. The replacement of up to 50% of the milk proteins with pea protein did not alter the fermentation time and all yogurts had a total lactic acid bacteria count greater than 107 CFU g<sup>−1</sup> after manufacturing. However, replacing 50% of milk proteins with pea protein affected the pH, syneresis, water holding capacity, consistency, firmness, viscosity index, and cohesiveness of the yogurts. In turn, no effect was observed on the pH, syneresis, water holding capacity, firmness, and cohesiveness of the product after replacing 25% of the dairy base with pea protein (<i>P</i> >0.05). Hence, the findings indicate that substituting 25% of the milk protein with pea protein in high-protein yogurts can be achieved without compromising the product's stability.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210061","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