International Journal of Food Science & Technology最新文献_第4页

The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties 黑米的冷提取物、热提取物和超声波乙醇提取物对牛肉饼贮藏质量的防腐作用

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17593

Hilal Soyocak, Charalampos Proestos, Charles Brennan, Rizwan Wahab, Fatih Oz, Sadettin Turhan

{"title":"The preservative effect of the black rice's cold, hot and ultrasonic ethanol extracts on the storage quality of beef patties","authors":"Hilal Soyocak, Charalampos Proestos, Charles Brennan, Rizwan Wahab, Fatih Oz, Sadettin Turhan","doi":"10.1111/ijfs.17593","DOIUrl":"https://doi.org/10.1111/ijfs.17593","url":null,"abstract":"SummaryThis work aimed to determine the total anthocyanin and phenolic contents and antioxidant capacity of extracts of the black rice's cold, hot and ultrasonic‐assisted extracts and their preservative effect on the storage quality of beef patties. The three extracts exhibited high anthocyanin, phenolic content and antioxidant capacity, and they were used in beef patties at five treatments (negative control without extract, positive control with 0.01% butylated hydroxytoluene (BHT), 7.5% cold extract, 7.5% hot extract and 7.5% ultrasound‐assisted extract). Raw and cooked beef patties were tested at 0, 3, 6, 9 and 12 days of cold storage in aerobically packaged polyethylene containers regarding pH, oxidative stability, antioxidant capacity and microbial quality. While adding black rice extracts did not influence the proximate composition of raw samples (P > 0.05), it slowed down the pH and lipid oxidation during storage and provided pH and thiobarbituric acid reactive substances (TBARS) stability in all final products. The BHT and treatments with extract indicated a higher 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) value than the negative control. Also, the incorporation of black rice extracts slightly retarded bacterial growth. These results suggest that the black rice extracts at 7.5% can be used effectively to protect beef patties from microbial spoilage and oxidation during cold storage for 12 days.","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":"142210062","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

Sustainable valorisation of freshwater fish by-products to gelatin and fish oil by hydrothermal extraction 通过水热萃取将淡水鱼副产品可持续地转化为明胶和鱼油

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17512

Saepul Adnan, Made Tri Ari Penia Kresnowati, Marlina, Yazid Bindar

{"title":"Sustainable valorisation of freshwater fish by-products to gelatin and fish oil by hydrothermal extraction","authors":"Saepul Adnan, Made Tri Ari Penia Kresnowati,  Marlina, Yazid Bindar","doi":"10.1111/ijfs.17512","DOIUrl":"https://doi.org/10.1111/ijfs.17512","url":null,"abstract":"<div>\u0000 \u0000 <p>This study explores the potential of hydrothermal extraction as an innovative valorisation method for the simultaneous production of gelatin and fish oil from fish byproducts. It offers an environmentally friendly alternative to conventional solvent-based techniques by minimising the use of chemical solvents and water. We researched various major commercial freshwater fish species: striped catfish, catfish, and tilapia, and achieved a gelatin product that reflects commercial standards in chemical structure, gel strength, and pH level. The striped catfish gelatin showed the highest gel strength and viscosity (66.01 ± 0.83 g bloom and 15.3 ± 0.1 cP), but was produced at a lower yield than the catfish gelatin. On the other hand, striped catfish produced the highest yield of fish oil (13.56 ± 0.21%) and has the highest omega 3 content (3.72 ± 0.02%) than other fish oil. This innovative study demonstrates the potential of hydrothermal extraction as a sustainable method for producing gelatin and fish oil, offering eco-friendly and nutritional benefits across a range of applications.</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":"142435578","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

Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content 根据初始含量估算加工芒果中糖含量和有机酸含量的预测模型

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17604

Lyda Chin, Adrien Servent, Sivmey Hor, Hasika Mith, Christophe Bugaud

{"title":"Predictive models for estimating the sugar content and organic acids in processed mangoes based on the initial content","authors":"Lyda Chin, Adrien Servent, Sivmey Hor, Hasika Mith, Christophe Bugaud","doi":"10.1111/ijfs.17604","DOIUrl":"https://doi.org/10.1111/ijfs.17604","url":null,"abstract":"SummaryThe quality of processed products can be adversely affected by uncontrollable batches of mangoes, which exhibit heterogeneous characteristics. This study aimed to establish predictive models for sugar and organic acid contents (dependent variables) in processed products using the initial compositions of fresh mangoes. Three mango cultivars (cv. ‘Kent’, cv. ‘Keo Romeat’, and cv. ‘Keo Chen’) were classified as low‐density and high‐density groups. Each group of mangoes at the green‐mature, mid‐ripe, and ripe stages was processed into pasteurised purees, dried slices, and mango chips. Prediction models were established using a mix of simple linear regression (SLR) based on the initial content and Analysis of Variance (ANOVA) to identify the impact of qualitative variables (ripening stage, cultivar‐density, and processing technique). In processed mangoes, 13% sucrose content was estimated to accumulate with the three qualitative variables, whereas glucose and fructose contents decreased from their initial levels by 10% and 7%, respectively. Processing techniques can predict the ratio of sugars/acids (S/A) in processed products, regardless of the ripening stage or cultivar‐density. Similar to S/A, citric acid and malic acid contents in mango products were significantly increased by processing techniques. The initial content and processes were insufficient to predict the final contents of the same parameters in processed mangoes; therefore, some models need to include the effects of ripening stage and cultivar‐density to improve the prediction. These relevant explanatory variables contributed significantly to the development of the models, resulting the accuracy of predictive models with normalised root mean square errors (NRMSEs) lower than 10%, except for malic acid (14.04%). In conclusion, it is feasible to estimate the sugar and acidity levels in processed mangoes, offering promising possibilities for ensuring consistent quality of mango‐based products.","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":"142210032","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

Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi 比较抗真菌蛋白 PeAfpA 与传统杀真菌剂和食品防腐剂对霉菌毒素真菌的活性和相互作用

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17575

Laura Hernández‐García, Xabier Molinos, Paloma Manzanares, Jose F. Marcos, Pedro V. Martínez‐Culebras

{"title":"Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi","authors":"Laura Hernández‐García, Xabier Molinos, Paloma Manzanares, Jose F. Marcos, Pedro V. Martínez‐Culebras","doi":"10.1111/ijfs.17575","DOIUrl":"https://doi.org/10.1111/ijfs.17575","url":null,"abstract":"SummaryPrevention of fungal contamination and the occurrence of mycotoxins in food and feeds requires the development of new antifungal approaches. The antifungal proteins (AFPs) produced by some fungi provide great potential for the control of contaminating fungi. In the present study, the antifungal activity of the protein PeAfpA from Penicillium expansum was compared with fungicides used in post‐harvest control (imazalil and thiabendazole) and food preservatives (calcium propionate, sodium, sodium benzoate, potassium sorbate, and natamycin), against 23 fungal species belonging to the genera Penicillium, Fusarium, Byssochlamys, Aspergillus and Alternaria. In general, PeAfpA had the lowest minimum inhibitory concentration (MIC) followed by natamycin, the fungicides, and the chemical preservatives. PeAfpA was able to completely inhibit the growth of all tested fungi at concentrations ranging from 0.5 to 8 μg mL−1. In addition, we assessed the effects of PeAfpA in combination with imazalil, thiabendazole, natamycin, or potassium sorbate against four representative fungal species. Our results provide evidence for partial synergistic and additive effects between the protein PeAfpA and the other compounds tested. This study concludes that PeAfpA, alone or in combination with fungicides or food preservatives, has a great potential to prevent fungal contamination and reduce the required dosage of fungicides or chemical preservatives used in food conservation.","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":"142210063","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

Enhancement of 3D-printability of zucchini puree by rice flour addition 通过添加米粉提高西葫芦泥的 3D 打印能力

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17508

Eda İlhan Başoğlu, Ayşegül Beşir Özgeçen, Nihat Yavuz

{"title":"Enhancement of 3D-printability of zucchini puree by rice flour addition","authors":"Eda İlhan Başoğlu, Ayşegül Beşir Özgeçen, Nihat Yavuz","doi":"10.1111/ijfs.17508","DOIUrl":"10.1111/ijfs.17508","url":null,"abstract":"<p>This study explored the feasibility of 3D food printing with zucchini puree-rice flour mixtures, focussing on factors impacting print quality for home-based applications. The effects of printing variables, including fill ratio (25%, 50%, 75% and 100%) and printing bed temperature (65 °C, 75 °C and 85 °C), were assessed on the print quality of the samples, along with rice flour ratio and a freeze-thaw step commonly employed by general consumers. Increasing rice flour content enhanced water retention, leading to improved printability in terms of shape retention and dimensional accuracy. Higher printing surface temperatures promoted starch gelation in the initial layers, resulting in better shape retention and improved print scores at moderate rice flour ratios. The highest print quality, determined by dimensional accuracy and visual observations, was achieved with a rice flour puree ratio of 5:10, printed at a 100% infill ratio and 85°C printing bed temperature. While freeze-thawing the mixtures preserved printability, it weakened the structure, leading to increased syneresis and spreading. Cooking fresh samples at 170 °C for 20 min after printing caused surface cracks, whereas freeze-thawed samples retained their smooth surface. Further research is needed to optimise printing parameters, considering typical preparation steps that may be applied to vegetable flour mixtures before and after 3D printing.</p>","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":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17508","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210033","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

Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model 负载纳米纤维的黑桑提取物脂质体：通过模拟体外消化结合 Caco-2 细胞模型进行酚类物质的制备、表征和生物可及性研究

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17570

Nagihan Kalintas Caglar, Oznur Saroglu, Canan Yagmur Karakas, Cansu Ozel Tasci, Gizem Catalkaya, Rusen Metin Yildirim, Eyup Eren Gultepe, Sukru Gulec, Osman Sagdic, Esra Capanoglu, Ayse Karadag

{"title":"Liposomal black mulberry extract loaded‐nanofibers: preparation, characterisation, and bioaccessibility of phenolics by simulated in vitro digestion combined with the Caco‐2 cell model","authors":"Nagihan Kalintas Caglar, Oznur Saroglu, Canan Yagmur Karakas, Cansu Ozel Tasci, Gizem Catalkaya, Rusen Metin Yildirim, Eyup Eren Gultepe, Sukru Gulec, Osman Sagdic, Esra Capanoglu, Ayse Karadag","doi":"10.1111/ijfs.17570","DOIUrl":"https://doi.org/10.1111/ijfs.17570","url":null,"abstract":"SummaryBlack mulberry extract (BME) is rich in phenolics; however, their health benefits are restricted by their instability and poor absorption in the small intestine. Liposomal BME‐loaded pullulan/pectin nanofibers were developed to enhance the in vitro bioaccessibility of BME. The liposomes with BME (0.8%, w/v), were produced by the thin‐film hydration and ultrasonication method with a size of 76.41 ± 1.23 nm and encapsulated 79.40 ± 0.99%.of the BME. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) images showed that the uniform distribution of liposomes within the defect‐free fiber structure. Liposomal BME loading elevated the mucoadhesiveness of the nanofibers compared to free BME loading. Liposomal BME‐loaded nanofiber demonstrated a nearly two‐fold increase in the bioaccessibility of anthocyanins. The cellular release of all four different anthocyanins by Caco‐2 cells was significantly higher (3.92%–10.50%) in liposomal BME‐loaded nanofiber. Therefore, liposomal nanofibers show great potential as a method for delivering phenolics, specifically anthocyanins.","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":"142210030","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

Technological and multi-sensory analysis approach to holistically understand the quality and consumer perception of gluten-free breads with alternative flours 采用技术和多感官分析方法，全面了解使用替代面粉的无麸质面包的质量和消费者感知

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-12 DOI: 10.1111/ijfs.17557

Karen F. Irigoytia, Nancy N. Espósito, Marina F. de Escalada Pla, M. Belén Parodi, Carolina E. Genevois

{"title":"Technological and multi-sensory analysis approach to holistically understand the quality and consumer perception of gluten-free breads with alternative flours","authors":"Karen F. Irigoytia, Nancy N. Espósito, Marina F. de Escalada Pla, M. Belén Parodi, Carolina E. Genevois","doi":"10.1111/ijfs.17557","DOIUrl":"10.1111/ijfs.17557","url":null,"abstract":"<div>\u0000 \u0000 <p>The aim of this study was to characterise gluten-free breads formulated with alternative flours through technological and sensory (ultra flash profiling, hedonic tests) properties, and to correlate both methodologies for holistically understanding how these variables affect the consumer preference and product quality. Gluten-free breads formulated by replacing 20% with brown rice, lupine, millet, quinoa, sorghum, teff, buckwheat, rice bran and carob flours were evaluated. The dough hydration and fermentation times were optimised. The formulations presented differences in centesimal composition, specific volume, texture and colour. Significant correlations were established between fermentation time, specific volume, centesimal composition, texture (hardness, gumminess), alveolar structure (porosity, uniformity, cell density), colour (<i>L</i>*), sensory descriptors and overall acceptability. The ultra flash profiling test confirmed different sensory profiles, showing that some descriptors have a high impact in overall acceptability. Multiple factor analysis contributed to understand the interrelationships between technological and sensory properties, identifying the relevant technological parameters that affect the consumer preferences and the final product quality.</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":"142210059","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 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 杂交肉制品：用胡柚（Artocarpus heterophyllus）肉和竹笋（Bambusa polymorpha）作为肉替代品生产的牛肉乳液的物理化学和微观结构特性

IF 2.6 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-11 DOI: 10.1111/ijfs.17579

Ng Bee Chi, Abu Bakar Asyrul-Izhar, Muhamad Shirwan Abdullah Sani, Mohammad Rashedi Ismail-Fitry

{"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":"10.1111/ijfs.17579","url":null,"abstract":"<div>\u0000 \u0000 <p>Hybrid 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 (<i>P</i> > 0.05) between samples. The samples with different percentages of JF and BS had significantly increased (<i>P</i> < 0.05) the moisture content and the crude fibre content, however, it significantly reduced (<i>P</i> < 0.05) the crude protein content. No significant difference (<i>P</i> > 0.05) in ash and fat content for the formulated meat emulsions from the control. One hundred per cent BS showed higher lightness (<i>L</i>*), yellowness (<i>b</i>*) and lower redness (<i>a</i>*) values significantly (<i>P</i> < 0.05) compared to the control. One hundred per cent JF and 100% BS depicted significant differences (<i>P</i> < 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.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6,"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}

引用次数: 0

Dominance and diversity of archaea in food‐grade salts: insights for histamine degradation in salt‐fermented foods 食品级食盐中古细菌的优势和多样性：盐发酵食品中组胺降解的启示

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-11 DOI: 10.1111/ijfs.17598

Jing Hou, Ya‐Ling Mao, Na Li, Xiao‐Yan Yang, Chidiebele Nwankwo, Heng‐Lin Cui

{"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 Halobacteria 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}

引用次数: 0

Regulatory‐based classification of rums: a chemometric and machine learning analysis 基于法规的朗姆酒分类：化学计量学和机器学习分析

IF 3.713 3区农林科学

International Journal of Food Science & Technology Pub Date : 2024-09-10 DOI: 10.1111/ijfs.17464

Juliana Rincón‐López, Juanita Castro Chica, Victoria Eugenia Recalde Rojas, Liliana Moncayo Martínez, Ángela María Arango Gartner, Milton Rosero‐Moreano, Gonzalo Taborda‐Ocampo

{"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}

引用次数: 0