International Journal of Food Science & Technology最新文献

{"title":"Opinion on the prospects of emerging food processing technologies to achieve sustainability in the industry by reduced energy consumption, waste reduction and valorisation, and improved food nutrition","authors":"Mohsen Gavahian","doi":"10.1111/ijfs.17525","DOIUrl":"https://doi.org/10.1111/ijfs.17525","url":null,"abstract":"<div>\u0000 \u0000 <p>Conventional food processing technologies cannot meet the demands of sustainability in the face of societal concerns about climate change, resource scarcity, and food insecurity. Therefore, the food industry must embrace emerging food processing technologies such as ohmic heating, microwave heating, cold plasma, pulsed electric field, and ultrasound to achieve sustainable food production. Although these technologies have been researched worldwide, they have yet to be widely adopted in the industry as concerns such as high capital investments, regulatory issues, technological limitations, and scalability limit their practical applications. This manuscript discusses key contributions of emerging technologies in enhancing sustainability, including reducing energy consumption, waste reduction and valorisation, and enhancing nutrition. Despite these promising capabilities, fully benefiting from emerging technologies in the industry requires further technological advancements, optimisation, economic viability, consumer acceptance, regulatory compliance, and sustainable workforce education. These could be achieved only by close collaborations between academia, industry, and technology developers. Such considerations and actions to resolve the concerns could facilitate the industrial application of emerging technologies to achieve a more sustainable future with reduced carbon emission, environmental impact, and carbon footprint, along with the capability of improved resource efficiency and further contributions to food security and food nutrition improvement.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8135-8140"},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435787","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":"The impact of calcium sequestration on the material and structural properties of acid milk gels and corresponding cream cheeses","authors":"Jiuk Kim,&nbsp;Philip Watkinson,&nbsp;Lara Matia-Merino,&nbsp;Matt Golding","doi":"10.1111/ijfs.17523","DOIUrl":"https://doi.org/10.1111/ijfs.17523","url":null,"abstract":"<div>\u0000 \u0000 <p>We report on the role of ethylenediaminetetraacetic acid (EDTA) in addition to the structural and material properties of acid milk gels formed via addition of glucono-delta-lactone (GDL) and these properties of corresponding analogue cream cheeses prepared from these gels. Increasing addition of EDTA to cheese milks prior to acidulation reduced the concentration of insoluble calcium in the milks. Acid gelation of milks, as measured by small deformation rheology, showed a decreased rate of gelation and lower relative elastic modulus of gels with increasing EDTA concentration. The sequestration of colloidal calcium phosphate from the casein micelle by the addition of EDTA led to the lower gelation rate and elastic modulus. The lower extent of ionic binding is considered the causative mechanism for formation of weaker gel structures. Cream cheeses prepared using acid gels with GDL acidulant were compositionally unaffected by EDTA concentration. However, variations in <i>G</i>′ observed in the acid gels containing increasing levels of EDTA correlated with large deformation material property changes in cream cheese analogues. In addition, the increasing inclusion of EDTA in cheese milks translated to reduced water-holding capacity of the cream cheeses prepared from those milks. These results provide insights on the specific role of milk calcium on the structure, material and physical properties of acid milk gels and corresponding cream cheese analogues.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9189-9202"},"PeriodicalIF":2.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142708331","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 NaCl/KCl ratios on structural and properties changes in soy-potato protein mixed gel","authors":"Ying Sun,&nbsp;Long Wang,&nbsp;BingLin Lu,&nbsp;Bin Zhou,&nbsp;Shen Liu,&nbsp;Fenglian Chen,&nbsp;Lianzhou Jiang,&nbsp;Juyang Zhao,&nbsp;Xiuqing Zhu","doi":"10.1111/ijfs.17528","DOIUrl":"https://doi.org/10.1111/ijfs.17528","url":null,"abstract":"<div>\u0000 \u0000 <p>To reduce the sodium salt content in protein gel-based foods, this study investigated the effects of different Na-K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na-K ratio in the SPI/PPI gel system. Specifically, when the Na-K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (<i>G</i>′), and β-sheet content, whereas the α-helix content and β-turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na⁺ and K⁺ improved the network structure and water-holding capacity of the SPI/PPI gel during the heat-induced gelation process. However, excessively high Na-K ratios weakened the gel properties.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8259-8270"},"PeriodicalIF":2.6,"publicationDate":"2024-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435799","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":"Implementing artificial intelligence to measure meat quality parameters in local market traceability processes","authors":"Wuesley Y. Alvarez-García,&nbsp;Laura Mendoza,&nbsp;Yudith Muñoz-Vílchez,&nbsp;David Casanova Nuñez-Melgar,&nbsp;Carlos Quilcate","doi":"10.1111/ijfs.17546","DOIUrl":"https://doi.org/10.1111/ijfs.17546","url":null,"abstract":"<p>The application of computer technologies associated with sensors and artificial intelligence (AI) in the quantification and qualification of quality parameters of meat products of various domestic species is an area of research, development, and innovation of great relevance in the agri-food industry. This review covers the most recent advances in this area, highlighting the importance of computer vision, artificial intelligence, and ultrasonography in evaluating quality and efficiency in meat products' production and monitoring processes. Various techniques and methodologies used to evaluate quality parameters such as colour, water holding capacity (WHC), pH, moisture, texture, and intramuscular fat, among others related to animal origin, breed and handling, are discussed. In addition, the benefits and practical applications of the technology in the meat industry are examined, such as the automation of inspection processes, accurate product classification, traceability, and food safety. While the potential of artificial intelligence associated with sensor development in the meat industry is promising, it is crucial to recognise that this is an evolving field. This technology offers innovative solutions that enable efficient, cost-effective, and consumer-oriented production. However, it also underlines the urgent need for further research and development of new techniques and tools such as artificial intelligence algorithms, the development of more sensitive and accurate multispectral sensors, advances in computer vision for 3D image analysis and automated detection, and the integration of advanced ultrasonography with other technologies. Also crucial is the development of autonomous robotic systems for the automation of inspection processes, the implementation of real-time monitoring systems for traceability and food safety, and the creation of intuitive interfaces for human-machine interaction. In addition, the automation of sensory analysis and the optimisation of sustainability and energy efficiency are key areas that require immediate attention to address the current challenges in this agri-food and agri-industrial sector, highlighting and emphasising the importance of ongoing innovation in the field.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8058-8068"},"PeriodicalIF":2.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17546","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435873","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":"Perspective and quality aspects of fermentation in rice milk: effects of bacterial strains and rice variety","authors":"Valerii A. Shiriaev,&nbsp;Filipp V. Lavrentev,&nbsp;Olga V. Morozova,&nbsp;Mariia S. Ashikhmina,&nbsp;Liudmila M. Goltsman,&nbsp;Sofiia A. Kondrateva,&nbsp;Uliana I. Kazantceva,&nbsp;Roman A. Utkin,&nbsp;Tamara P. Arseneva,&nbsp;Natalia V. Iakovchenko","doi":"10.1111/ijfs.17445","DOIUrl":"https://doi.org/10.1111/ijfs.17445","url":null,"abstract":"<div>\u0000 \u0000 <p>Although fermented dairy products with health benefits are the most popular market, the demand for plant-based products is rapidly growing. The current study investigates the effect of involving <i>Lactobacillus</i>, <i>Streptococcus</i>, <i>Bifidobacterium</i> and <i>Propionibacterium</i> strains on rice milk fermentation. Rice's milks were characterised in terms of nutritional value. The acidification process, growth of beneficial bacteria, physicochemical alteration and sensory characteristics of fermented beverages produced from the milk of different types of boiled rice were investigated. The results revealed that changes in all these characteristics depend on the bacterial strain and the rice variety. The highest increase in antioxidant activity after fermentation was shown by <i>Bifidobacterium longum</i> B379M, <i>Bifidobacterium bifidum</i> and <i>Propionibacterium freudenreichii</i> subsp. <i>shermanii</i> KM-186 for Krasnodar, basmati and black rice, respectively. The use of chosen bacteria for red rice milk fermentation led to a decrease in antioxidant activity. The highest values for polyphenol content were for samples fermented by <i>Bacillus coagulans</i> MTCC5856 and <i>Streptococcus thermophilus</i>. The greatest increase in bacterial growth during fermentation was demonstrated by the sample fermented with <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i>, <i>B. bifidum</i> and <i>P. freudenreichii</i> subsp. <i>shermanii</i> KM-186. The highest acidification rate values, the most favourable doubling time and the specific growth rate were for samples fermented with <i>L. delbrueckii</i> subsp. <i>bulgaricus</i>, <i>S. thermophilus</i>, <i>Lactobacillus acidophilus</i> H9, <i>B. coagulans</i> MTCC 5856, <i>B. bifidum</i>, <i>P. freudenreichii</i> subsp. <i>shermanii</i> KM-186 depending on the rice type. Considering all data obtained, including sensory characteristics, the most promising bacteria for fermentation are <i>B. bifidum</i> and <i>B. longum</i> B379M.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8150-8160"},"PeriodicalIF":2.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435895","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":"Research in advances in the bioactivity of plant polyphenols","authors":"Wenmin Ji,&nbsp;Feng Chen,&nbsp;Zhiqiang Chen,&nbsp;Hua Jiang","doi":"10.1111/ijfs.17494","DOIUrl":"https://doi.org/10.1111/ijfs.17494","url":null,"abstract":"<div>\u0000 \u0000 <p>Plant polyphenols are the secondary metabolites of plants, with a wide variety of types and diverse structures. At present, many phenolic compounds and their derivatives have been isolated and identified from nature. Common plant polyphenolic compounds have a polyhydroxyl structure, most of which are found in the plants seen in daily life, and most of them have poor water solubility. Due to the existence of polyhydroxyl structure, most plant polyphenols have strong biological activities such as antioxidant, anti-bacterial and anti-inflammatory, anti-cancer, regulation of blood glucose and blood lipid, and anti-obesity, which are of great research value and broad application prospects. In addition, plant polyphenols have been widely used in food and have become a trendy research topic. Therefore, in this paper, the classifications of plant polyphenols, current status of their bioactivity research and their application in food were analysed, providing reference value for the research and utilisation of plant polyphenols.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8037-8044"},"PeriodicalIF":2.6,"publicationDate":"2024-09-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435896","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 different precooling methods on the physicochemical changes, water migration and myofibrillar protein characteristics of pufferfish (Takifugu obscurus) during cold storage","authors":"Yu Liu,&nbsp;Chi Zhang,&nbsp;Jun Mei,&nbsp;Jing Xie","doi":"10.1111/ijfs.17461","DOIUrl":"https://doi.org/10.1111/ijfs.17461","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of this study was to evaluate the effect of slurry ice (SI) in physicochemical changes, water migration, myofibrillar protein characterisation, and extended shelf life during cold storage of pufferfish (<i>Takifugu obscurus</i>). SI provided faster cooling rate, better structural stability of muscle tissue, and a significant reduction in total viable count (TVC). In addition, the use of SI treatment resulted in a considerable reduction in total volatile basic nitrogen (TVB-N) and pH. The results of the texture profile analysis (TPA) demonstrated that SI had a significant inhibitory effect on the reduction of hardness, springiness, resilience, and chewiness. In addition, SI treatment better maintained a well-structured myofibrillar protein stabilising the tertiary structure. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) revealed that SI treatment could retard the water migration. Furthermore, the results of confocal laser scanning microscopy (CLSM) and scanning electron microscopy (SEM) indicated that SI treatment of pufferfish effectively slowed down the degradation of their myofibrillar protein fraction throughout the cold storage.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8161-8171"},"PeriodicalIF":2.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435562","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":"Chirality differences of three borneols contribute to controlling Escherichia coli biofilm formation by chemotaxis mediating movement","authors":"Xinyu Cai,&nbsp;Yingning Zhou,&nbsp;Penghui Fan,&nbsp;Lin Ma,&nbsp;Jianyu Su","doi":"10.1111/ijfs.17530","DOIUrl":"https://doi.org/10.1111/ijfs.17530","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Escherichia coli</i> (<i>E. coli</i>) biofilm is the major cause of its high lethality in foodborne illness. Controlling <i>E. coli</i> biofilm formation is a critical way to reduce foodborne diseases. Here, chiral borneol isomers (L-borneol, D-borneol, and isoborneol) were identified as <i>E. coli</i> chemorepellents, which reduced reversible adhesion at the initial stage of biofilm formation. Borneols directly inhibited biofilm production and their inhibitory capacities were associated with the chiral stereochemical structures (L-borneol &gt; D-borneol &gt; isoborneol). A transcriptomic study revealed the inhibitory mechanism of borneols was attributed to the bacterial motility intention and motility energy system. The most effective isomer, L-borneol, reduced bacterial energy metabolism and increased <i>E. coli</i> chemotaxis motility intention through the up-regulation of genes associated with flagellar assembly and bacterial chemotaxis pathways. This work demonstrates that borneols are biofilm inhibitors and supports the potential of borneols as a stereochemical antimicrobial strategy to reduce foodborne pathogenic bacterial contamination.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8271-8280"},"PeriodicalIF":2.6,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142435561","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":"Production and characterisation of protein isolates from Chilean granado beans (Phaseolus vulgaris L.)","authors":"Christiana E. Anih,&nbsp;Priyanka Kumar,&nbsp;Bih-King Chen,&nbsp;Veronica Dueik,&nbsp;David Carré,&nbsp;Levente L. Diosady","doi":"10.1111/ijfs.17545","DOIUrl":"10.1111/ijfs.17545","url":null,"abstract":"<p>Granado beans, widely cultivated in Chile, offer plant-based proteins with functional benefits for healthier food formulations. These legumes have a 28% protein content (dry basis) with peptides called lectins that have the potential of reducing type-II diabetes. Our lab has developed a membrane-based method to produce protein isolates from oilseeds. This method was adapted for granado beans. The process involves alkaline extraction at pH 10, followed by ultrafiltration, diafiltration, acid precipitation at pH 4 and freeze-drying. The resulting precipitated protein isolate contains 81% protein, comparable to other legumes. However, the acid-soluble protein isolate (SPI) has a protein content of only 53% due to co-recovery of high molecular weight carbohydrates. The total phenolic compound contents of the protein products were low resulting in both products having an attractive light colour with no astringent taste. The characterisation of the SPI by High-Performance Liquid Chromatography found that it contained about 40% starch and other carbohydrates. To increase the protein content of SPI to ~90%, further purification steps to remove the carbohydrates are necessary.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8321-8330"},"PeriodicalIF":2.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17545","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262672","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":"Pickering emulsions based on ovalbumin-ferulic acid-sodium alginate supramolecular hydrogels: application to cookies replacing margarine","authors":"Bing Xie,&nbsp;Ting Xin,&nbsp;Yunying Huang,&nbsp;Zhigeng Liu,&nbsp;Weihao Jin,&nbsp;Chunlan Tao,&nbsp;Yongqiang Zhou,&nbsp;Lihong Dong,&nbsp;Fei Huang,&nbsp;Dongxiao Su","doi":"10.1111/ijfs.17522","DOIUrl":"10.1111/ijfs.17522","url":null,"abstract":"<div>\u0000 \u0000 <p>Margarine contains trans fatty acids, which have been linked to adverse effects on human health. It is therefore of the utmost importance to develop superior margarine substitutes for use in baked foods. The protein-polyphenol-polysaccharide ternary supramolecular system displays remarkable stability and can be utilised in the formulation of emulsions for partial margarine replacement. The aim of this study was to examine the stability of an ovalbumin (OVA)-ferulic acid (FA)-sodium alginate (SA) ternary supramolecular emulsion with varying water-to-oil ratios. The emulsion was evaluated for its potential as a substitute for margarine in cookies. The findings revealed that the specific emulsion instability of the system initially increased and subsequently decreased with an increase in corn oil content, reaching an optimal point of stability and dispersibility at a water-to-oil ratio of 5:11. As the emulsion was incorporated into the cookie dough at levels ranging from 0% to 100% margarine, the viscoelasticity of the dough was enhanced and the hardness was reduced. As the emulsion content increased in place of margarine, the cookies exhibited visible cracks on the surface, accompanied by an increase in hardness, baking loss rate and a notable change in colour. The cookies demonstrated the optimal quality when the emulsion content was 40%.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8248-8258"},"PeriodicalIF":2.6,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142262674","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}