International Journal of Food Science & Technology最新文献

{"title":"Antioxidant and antiglycating properties of ethanolic extracts from different parts of Neltuma ruscifolia pods","authors":"Giuliana Silvina Seling,&nbsp;Roy Cristian Rivero,&nbsp;Verónica María Busch,&nbsp;María del Pilar Buera","doi":"10.1111/ijfs.17583","DOIUrl":"10.1111/ijfs.17583","url":null,"abstract":"<div>\u0000 \u0000 <p><i>Neltuma ruscifolia</i>, a neglected underutilised species (NUS) within the Fabaceae family, lacks formal commercial recognition, despite its nutritional richness and endemic status. The objective of this study was to evaluate the antioxidant and antiglycating properties, as well as to identify associated bioactive compounds, in extracts (ultrasound and agitation) of different grinding fractions of <i>N. ruscifolia</i> seeds. Bioactivity varied depending on the extraction procedure and milling fraction, with the highest value in ultrasound-extracted residue (exocarp, mesocarp). Some additional polyphenolic compounds (like hydroxybenzoic/ellagic acids) only appeared upon ultrasound-assisted extraction. It was possible to identify some polyphenols (such as chrysin, rutin, kaempferol and cinnamic, coumaric, protocatechuic, ellagic and caffeic acids) that were highly related to the bioactivity. The antioxidant, antiglycating, colourant and technological properties of the extracts different fractions of <i>N. ruscifolia</i> pods are mainly dependent on the selected milling fraction. The extraction method, in a second place, significantly affects the resulting quantity and the type of extracted compounds, defining their potential applications.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9376-9384"},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210069","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":"Nutritional enhancement, microstructural modifications, and sensory evaluation of mushroom-enriched multigrain bread","authors":"Anuradha Srivastava,&nbsp;Brij Lal Attri,&nbsp;Shwet Kamal,&nbsp;Ashok Kumar Pathera,&nbsp;Radhika Kashyap,&nbsp;Shailja Verma,&nbsp;Ved Prakash Sharma","doi":"10.1111/ijfs.17602","DOIUrl":"10.1111/ijfs.17602","url":null,"abstract":"<div>\u0000 \u0000 <p>Multigrain bread being nutritionally rich and convenient is one of the popular dietary options these days, particularly among urban dwellers. In this study, the effects of oyster mushroom powder (0–10%) supplementation on the nutritional, antioxidant, physical, textural, microstructural, and sensory attributes of multigrain bread were explored. Results showed a significant (<i>P</i> &lt; 0.05) enhancement in the bread's nutritional profile, with increased levels of protein, fibre, vitamin D, iron, potassium, manganese, and zinc, along with improved antioxidant properties. Microstructural analysis revealed that mushroom powder caused rougher and more inhomogeneous starch granules in the crumb. Although the incorporation of mushroom powder led to denser, harder, and more fragile bread, as indicated by physical and textural changes, sensory evaluation indicated that up to 5% supplementation did not negatively impact consumer acceptability (<i>P</i> &gt; 0.05). These findings suggest that oyster mushroom powder can be a beneficial functional ingredient in multigrain bread, enhancing its nutritional value while maintaining sensory quality.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9523-9531"},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210072","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":"How to reduce gluten in foods: a critical review of patents","authors":"Pierre Gélinas,&nbsp;Jérémie Théolier","doi":"10.1111/ijfs.17550","DOIUrl":"10.1111/ijfs.17550","url":null,"abstract":"<p>Specific gluten protein fractions cause major health problems to individuals with coeliac disease. The aim of this study was to review gluten reduction in foods based on information disclosed in patents, a rarely cited source, with support from science. Overall, 89 patents on gluten reduction in foods were published up to August 2024, and 79% reported unique information, not mentioned in the scientific literature. The most popular topics were wheat and barley genes modifications, proteolytic enzymes for brewing, and proteolytic bacterial starters for bread making. Other gluten detoxification and removal techniques comprised kernels sorting, as well as separation, binding, heating, and chemical treatments. Extensive degradation of gluten-containing ingredients impaired much food properties, especially in bread. Few patented inventions on gluten reduction would meet the needs of coeliac persons because gluten-free foods need to be prepared with low-gluten ingredients, as confirmed by proper analytical techniques.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8069-8081"},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17550","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210068","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":"Valorisation of cold plasma-treated onion skin waste in chocolate production","authors":"Berna Senguler,&nbsp;Celale Kirkin","doi":"10.1111/ijfs.17582","DOIUrl":"10.1111/ijfs.17582","url":null,"abstract":"<p>Onion skin is generated in high amounts as food waste that is rich in bioactive components. Thus, the valorisation of onion skin waste in food production following suitable methods of treatment can be regarded as a sustainable strategy in terms of nutrition, economy, and environment. Skin waste from onions (<i>Allium cepa</i>) was ground and exposed to dielectric barrier discharge cold plasma (DBDCP) at 40 kV for either 0 or 30 min. Then the cold plasma-treated onion skin powder (OSP) was added to chocolate at a concentration of 0%, 1%, or 2% (w/w). The DBDCP-induced changes in the microbial load, colour, water content, total phenolic content (TPC), and antioxidant activity of OSP were assessed. The TPC, antioxidant activity, and sensory properties of the chocolate samples added with OSP were also monitored. Cold plasma treatment increased the TPC and antioxidant activity of OSP, but it did not affect the water content, colour, and microbial load. The antioxidant activity and TPC of the chocolate samples incorporated with DBDCP-treated OSP at a level of 2% were higher than the samples with or without untreated OSP. However, the samples with 2% DBDCP-treated OSP demonstrated lower overall acceptability scores compared to samples without OSP. It can be said that cold plasma can be utilised in the treatment of onion skin waste and valorisation of cold plasma-treated onion skin waste in the production of chocolate to improve its antioxidant properties. Future studies can focus on the enhancement of the sensory properties of onion skin-added chocolate products.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9368-9375"},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17582","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210086","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":"Recovery of bioactive compounds from oil palm waste using green extraction techniques and its applications","authors":"Sook Chin Chew,&nbsp;Yu Hsuan How,&nbsp;Zafarizal Aldrin Bin Azizul Hasan,&nbsp;Chee Chin Chu","doi":"10.1111/ijfs.17572","DOIUrl":"10.1111/ijfs.17572","url":null,"abstract":"<div>\u0000 \u0000 <p>Oil palm (<i>Elaeis guineensis</i>) is a major oil crop that significantly contributes to the Indonesia's and Malaysia's economic growth. However, oil palm processing for oil extraction generates substantial waste, such as palm kernel cake, palm-pressed fibre, oil palm empty fruit bunches and palm oil mill effluent, which pose noticeable environmental challenges. This review explores green extraction techniques for palm waste processing, which include microwave-assisted extraction, deep eutectic solvents, ultrasound-assisted extraction, supercritical fluid extraction, enzyme-assisted extraction and subcritical water extraction. The potential for industry scaling, mechanisms, applications and challenges of each technique used for oil palm waste are discussed. Microwave-assisted extraction, ultrasound-assisted extraction and supercritical fluid extraction are particularly promising for large-scale production, while deep eutectic solvents paired with ultrasound-assisted extraction show the potential to improve extraction efficiency. This review also reveals that green extraction techniques are sustainable alternative to conventional techniques by effectively recovering valuable compounds from waste with reduced environmental impact. Additionally, the diverse applications of bioactive compounds (vitamin E, phytosterols, phenolics, polyphenols and flavonoids) extracted from oil palm waste in food, pharmaceutical, cosmetic and other industries are also presented. Valuable components such as cellulose, dietary fibres and bioactive peptides derived from the waste can be applied in food coatings, high-protein products and drug delivery systems. Biosorbents, biofuels and biodegradable products derived from the waste would also provide environmental benefits. Future research should focus on optimising the green extraction techniques for industrial use to promote responsible production and circular waste management to foster health and environmental safety.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8101-8113"},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210087","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":"Chemical composition and sensory profile of Spirogyra neglecta (Hassall) Kützing","authors":"Sujinda Sriwattana,&nbsp;Napapan Chokumnoyporn,&nbsp;Charles Brennan,&nbsp;Witoon Prinyawiwatkul","doi":"10.1111/ijfs.17576","DOIUrl":"10.1111/ijfs.17576","url":null,"abstract":"<div>\u0000 \u0000 <p>The proximate composition, selected amino acid composition, and chemical constituents of <i>Spirogyra neglecta</i> (Hassall) Kützing, a freshwater algae collected from Phrae province, Thailand was investigated. It was found to be a good source of protein (29.42% dry wt. basis) and fibre (6.70% dry wt. basis). The total amino acid content was 2611.85 mg/100 g edible. The chemical constituents were characterised by GC–MS, which demonstrated that it contained phytol (62.10%), ethyl 5,8,11,14,17-icosapentaenoate (8.55%) among others. Based on its chemical composition results, it could serve as a potential ingredient with high nutritional values in the food and nutraceutical industry. Furthermore, the descriptive sensory profile consisting of 17 descriptors, namely, green colour, glossy, filamentous, aroma (algae, grassy, fishy, and earthy), flavour (algae, grassy, fishy, and earthy), sweet, bitter, and texture (fibrousness and softness), mouthfeel (entire mouth-coating), and aftertaste (astringent), were successfully developed to allow characterisation of the sensory quality of this algae.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9336-9344"},"PeriodicalIF":2.6,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210090","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 X-ray irradiation on pathogen inactivation, quality changes, and hydrocarbon profiles of pork cutlets","authors":"Seo-Joon Yeom,&nbsp;Sang-Su Kim,&nbsp;Ki-Nam Yoon,&nbsp;Min-Ji Cho,&nbsp;Beom-Seok Song,&nbsp;Jong-Heum Park,&nbsp;Young-Min Kim,&nbsp;Jae-Kyung Kim","doi":"10.1111/ijfs.17565","DOIUrl":"10.1111/ijfs.17565","url":null,"abstract":"<p>Pork cutlets are susceptible to cross-contamination with foodborne pathogens during processing. Food irradiation effectively improves food hygiene by eliminating microbes. We investigated the application of X-ray irradiation (0.5–10 kGy) on pathogen inactivation (<i>D</i>₁₀ value), quality changes [total aerobic bacteria (TAB), yeast and mould (Y&amp;M), total coliform (TC), colour, thiobarbituric acid reactive substance (TBARS), and pH], and the hydrocarbon profile of pork cutlets. <i>D</i>₁₀ values of <i>Escherichia coli</i> O157:H7, <i>Salmonella typhimurium</i>, <i>Listeria monocytogenes</i>, and <i>Staphylococcus aureus</i> were 0.37, 0.62, 0.52, and 0.36 kGy, respectively. At least 3.10 kGy (5-<i>D</i>₁₀ values) is required to ensure the microbiological safety of pork cutlets. X-ray irradiation dose-dependently reduced all microbial counts, and up to 7 kGy had no adverse effects on colour, TBARS, and pH. Furthermore, 1,7-hexadecadiene and 8-heptadecene were potential markers for irradiated pork cutlets. X-ray irradiation of up to 7 kGy is effective in improving hygiene levels while maintaining pork cutlet quality.</p>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8372-8382"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.17565","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210091","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 ultrasound pretreatment combined with different drying methods on the quality and bioactive compounds of broccoli stems","authors":"Wanli You,&nbsp;Si Chen,&nbsp;Jinglin Zhang,&nbsp;Xueyin Ru,&nbsp;Feng Xu,&nbsp;Zhengguo Wu,&nbsp;Peng Jin,&nbsp;Yonghua Zheng,&nbsp;Shifeng Cao","doi":"10.1111/ijfs.17555","DOIUrl":"10.1111/ijfs.17555","url":null,"abstract":"<div>\u0000 \u0000 <p>The effects of ultrasound (US) pretreatment combined with drying process on storage quality maintenance and bioactive compound accumulation of broccoli stems were investigated. Results indicated that US pretreatment (λ = 8.5 mm) delayed the decline of L* value and ascorbic acid content but inhibited the increase of a* and b* values, browning index, and microbial counts of fresh-cut broccoli stems. Furthermore, the US application enhanced total phenolics content by activating phenylalanine ammonia-lyase, cinnamate-4-hydroxylase, and 4-coumarate-CoA ligase in phenylpropane metabolism. Meanwhile, it also promoted γ-aminobutyric acid (GABA) accumulation by upregulating activities of diamine oxidase, polyamine oxidase, and aminoaldehyde dehydrogenase in GABA shunt and polyamine degradation pathway, respectively, which in turn, accelerated the biosynthesis of GABA from polyamines and glutamate. In addition, compared with other three drying methods, the combined vacuum freeze drying (VFD) could further retain the sensory attributes and bioactive compounds to a maximum extent in dehydrated broccoli stems. Hence, current findings illustrated that US pretreatment combined with VFD process is beneficial for commercial quality maintenance and nutritional value enhancement, thus providing new perspectives on the comprehensive utilisation of broccoli stems.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9257-9272"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210105","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of different oxidation methods on the functional properties and gel characteristics of hazelnut proteins","authors":"Hongyu Jiang,&nbsp;Hao Hu,&nbsp;Ziyi Huang,&nbsp;Meichu Liu,&nbsp;Chunmao Lyu","doi":"10.1111/ijfs.17596","DOIUrl":"10.1111/ijfs.17596","url":null,"abstract":"<div>\u0000 \u0000 <p>This study aimed to investigate the effects of different oxidation modes on the functional and gel properties of hazelnut proteins. The solubility of hazelnut protein showed a small trend when the oxidation level was low, and it decreased significantly with the increase in concentration. The maximum value of water-holding capacity (WHC), emulsifying activity index (EAI), and emulsion stability index (ESI) was 343.33%, 56.00 m² g⁻¹, and 75.85 min at AAPH concentration of 1.0 mmol L⁻¹, respectively. The functional properties of hazelnut proteins, except oil-holding capacity (OHC), gradually reduced with the increase in malondialdehyde (MDA) concentration. H₂O₂ modified improved OHC, foaming capacity, foam stability, and EAI of hazelnut proteins, whereas WHC and ESI gradually decreased. The results of the secondary structure of hazelnut protein gels indicated a high ratio of α-helix and β-fold of the gels. Also, the increase in oxidation led to an increase in the gels' voids. Also, oxidation led to a rough and loose network structure of hazelnut protein gels. These results suggested that peroxyl radical, hydroxyl radical, and MDA produced during lipid peroxidation affected the interfacial properties of hazelnut protein and disrupted the formation of hazelnut protein gel, thus affecting the quality of hazelnut protein.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 12","pages":"9469-9478"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of consumer familiarity on acceptability and purchase intent of a novel amaranth-based coffee creamer","authors":"Lucía Sánchez-Arellano,&nbsp;Emmanuel de Jesús Ramírez-Rivera,&nbsp;Mirna López-Espindola,&nbsp;Adrián Argumedo-Macías,&nbsp;Adán Cabal-Prieto,&nbsp;José Manuel Juárez-Barrientos,&nbsp;José Andrés Herrera-Corredor","doi":"10.1111/ijfs.17553","DOIUrl":"10.1111/ijfs.17553","url":null,"abstract":"<div>\u0000 \u0000 <p>The objective of the study was to identify the impact of consumer familiarity on liking, acceptability, purchase intention and textual description of a novel cream substitute formulated with popped amaranth flour. Four formulations were evaluated in different proportions of amaranth vs. a control. A total of 400 consumers from two regions participated (Veracruz: familiar with coffee and Tlaxcala: familiar with amaranth). Consumers from both regions had significant differences in liking the attributes of the different formulations. Liking across regions was mainly a function of product aroma. Regarding the acceptance of the product, it was found that the attributes flavour, colour and overall liking were significant (<i>P</i> &lt; 0.05) for consumers from Veracruz, whereas appearance and mouthfeel were significant (<i>P</i> &lt; 0.05) for consumers from Tlaxcala. In purchase intent, overall liking was significant for both regions (<i>P</i> &lt; 0.05). In relation to the impact of amaranth on purchase intention, Tlaxcala showed higher purchase willingness. The words used for sensory characterisation and that are important for both regions were the amaranth aroma, and the creamy flavour in the formulation with the highest amaranth content. The findings of this study allowed for understanding the potential of amaranth to formulate new creamers in a cross-cultural context, considering consumers from two different levels of familiarity with specific crops.</p>\u0000 </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":"59 11","pages":"8361-8371"},"PeriodicalIF":2.6,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142210106","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}