Acta Universitatis Cibiniensis. Series E: Food Technology最新文献_第2页

Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant 以藏红花为天然着色剂的饼干的生物活性化合物、理化特性和感官分析

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0012

M. Chaalal, S. Ydjedd, Afaf Chebout

{"title":"Bioactive Compounds, Physico-Chemical Characteristics, and Sensory Analysis of Biscuits Enriched with Saffron as Natural Colorant","authors":"M. Chaalal, S. Ydjedd, Afaf Chebout","doi":"10.2478/aucft-2023-0012","DOIUrl":"https://doi.org/10.2478/aucft-2023-0012","url":null,"abstract":"Abstract Recently, the primary focus of the food industry lies in replacing synthetic additives with natural ones. Saffron (Crocus sativus) is an agricultural product used by agri-food industries as naturel colorant. The aim objective of the present work was to explore the application of Saffron (Crocus sativus) crocin extracts as natural colorant in biscuits. Furthermore, a comparative study was conducted to evaluate the performance of the cookies during 45 days of refrigerated storage. Physicochemical analysis was carried out on the biscuits prepared during storage. In addition, total phenolics, flavonoids, and crocins content was assessed. The free radical scavenging activity (DPPH) and ferric reducing power were also evaluated. All parameters studied were carried out after 15, 30, and 45 days of storage period. The obtained results indicate that the use of saffron in the manufacture of biscuits gives a product with a good physicochemical quality for a limited duration (45 days of storage). Indeed, the values of moisture content, pH, and acidity are in line with the cookie preparation standard. A variation in these values was recorded during storage. In addition, the saffron biscuit showed a high level of phenolics, flavonoids and condensed tannin contents with a strong antioxidant activity. A difference in phenolic compounds level and in the antioxidant activity during storage period was also recorded for the biscuits prepared with synthetic colorant and those without colorant. A natural additives offer a more convenient alternative for consumers who prefer food products without synthetic additives. Hence, the biscuits enriched with saffron as natural additives can be developed as functional food with healthy benefits.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"289 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122774242","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation 一株产抗菌乳杆菌的筛选鉴定及其在香蕉保鲜中的应用

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2023-06-01 DOI: 10.2478/aucft-2023-0005

Meng Guo, G. Shu, Zhanmin Wang, Jie Kang, Li Chen, Kangru Qi, Yu Liu

{"title":"Screening and Identification of an Antibacterial Agent-Producing Lactobacillus Strain and its Application in Bananas Preservation","authors":"Meng Guo, G. Shu, Zhanmin Wang, Jie Kang, Li Chen, Kangru Qi, Yu Liu","doi":"10.2478/aucft-2023-0005","DOIUrl":"https://doi.org/10.2478/aucft-2023-0005","url":null,"abstract":"Abstract With the development and progress of human society and the continuous enhancement of people's health awareness, lactic acid bacteria inhibitors as a natural biopreservative have an irreplaceable position, with the advantages of high efficiency, broad spectrum, stability, safety and other characteristics. This paper studied the antibacterial effect of 23 lactic acid bacteria; the strains with the best antibacterial effect was identified by 16S rDNA method as being Lactobacillus rhamnosus L57 and was applied to banana storage. Our study showed that Lactobacillus rhamnosus L57 has a broad spectrum, inhibiting Escherichia coli, Staphylococcus aureus, Vibrio alginolyticus and Bacillus nato. Excluding the interference of organic acids, hydrogen peroxide and extracellular polysaccharide, the salting out of ammonium sulfate preliminarily determined that the proteins or peptides are the antibacterial substances in the antibacterial agent. Physicochemical properties showed that the microorganism had good antibacterial activity after trypsin, pepsin and papain, with good tolerance to pH, temperature and UV light, and the pH optimal range of 2.0-4.0. The mixture of freeze-dried powder of L. rhamnosus L57, chitosan and natamycin was used for banana preservation, with the proportion of freeze-dried powder of 1.25%, chitosan 1.5% and natamycin 0.03%. The preservation period was extended by 4 days compared with the absence of either bacteriostatic agent.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133253727","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour 小麦、大豆、高粱混合粉饼干的研制及质量评价

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0021

M. Oke, J. Hussein, Ramlat Abiodun Ijale, Stanley Efosa Ojo

{"title":"Development and Quality Assessment of Biscuits Made from Mixture of Wheat, Soybean, and Sorghum Flour","authors":"M. Oke, J. Hussein, Ramlat Abiodun Ijale, Stanley Efosa Ojo","doi":"10.2478/aucft-2022-0021","DOIUrl":"https://doi.org/10.2478/aucft-2022-0021","url":null,"abstract":"Abstract In most developing nations, there has been an increase in the consumption of wheat-based products, particularly biscuits, due to recent lifestyle changes and rapid urbanization. Due to this, there has been a sudden rise in research into creating flour from locally grown cereals or legumes to satisfy consumer demand. As a result, the potential for making biscuits with sorghum-soy composite flour was investigated. The flour blends and the corresponding biscuit products’ functional and physicochemical characteristics were established. The samples of biscuits’ organoleptic characteristics were also identified. The functional properties of the composite flours decreased while their proximate composition increased, according to the results. As the amount of sorghum-soy flour inclusions increased, the physical characteristics of the biscuit samples decreased. The moisture contents, protein contents, crude fats, ash, crude fibers, and carbohydrates were all within the ranges of 3.11 to 3.80%, 14.80 to 17.66%, 5.07 to 5.51%, 3.65 to 4.94%, 2.66 to 3.64%, and 66.11 to 70.71%, respectively. The sorghum-soy biscuits fared well compared to the wheat-based biscuits and were deemed acceptable. As a result, eating these biscuits will increase people’s nutrient intake, particularly that of children, as well as the utilization of sorghum and soybean in tropical nations.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128428654","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Meat (Longissimus lumborum Muscle) Quality in Males of the Family Cervidae 鹿科雄性动物的肉(腰最长肌)质量

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0013

T. Daszkiewicz

引用次数: 0

Chemical Characterization of Date Seeds (Phoenix dactylifera L.) Cultivated in Algeria for its Application as Functional Ingredients 枣种子的化学性质阿尔及利亚栽培，用作功能成分

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0012

Hafsa Yaiche Achour, Amel Sidi Mamar, Sid Ahmed Saadi, N. Bouras, M. Khali

{"title":"Chemical Characterization of Date Seeds (Phoenix dactylifera L.) Cultivated in Algeria for its Application as Functional Ingredients","authors":"Hafsa Yaiche Achour, Amel Sidi Mamar, Sid Ahmed Saadi, N. Bouras, M. Khali","doi":"10.2478/aucft-2022-0012","DOIUrl":"https://doi.org/10.2478/aucft-2022-0012","url":null,"abstract":"Abstract Seven date seeds cultivars, Deglet Nour, Degla Baïdha, Fakht, Ghars, Hamraya, Tafezouin and Takermost were provided from Algerian Sahara. Some of these Algerian date seeds were studied for the first time (Fakht, Hamraya and Takermost). The biochemical characterization of these date seeds were studied, including fatty acids and minerals profiles. The results showed that date seeds are a good source of carbohydrates and crude cellulose, with averages of 66.63 and 13.20%, respectively. They are also a good source of proteins, with the cultivar Deglet Nour seeds as the richest one (9.27 ± 0.03%). The main fatty acid for all date seeds oils is oleic acid except for Deglet Nour in which lauric acid is the main one. However, the studied date seed oils could be classified as oleic-lauric oil. Potassium was the highest mineral in all date seeds cultivars, with values ranging from 2700 to 2900 mg/Kg, followed by sodium and iron. These results indicate that date seeds have good nutritional value with different compositions among cultivars. It could be concluded that date seeds could be considered as a good opportunity for their technological and industrial valorization.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122712416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry 玉米发酵浆中植物乳杆菌OG8生物表面活性剂的制备、表征及应用

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0022

O. Oyedeji, Deborah Ifeoluwa Onifade, A. Onilude

{"title":"Production, Characterization, and Application of Biosurfactant From Lactobacillus plantarum OG8 Isolated From Fermenting Maize (Zea Mays) Slurry","authors":"O. Oyedeji, Deborah Ifeoluwa Onifade, A. Onilude","doi":"10.2478/aucft-2022-0022","DOIUrl":"https://doi.org/10.2478/aucft-2022-0022","url":null,"abstract":"Abstract Biosurfactants have wide applications in several industries. However, high production costs and safety concerns have limited their comprehensive use. Twenty-five strains of lactic acid bacteria, isolated from fermenting maize slurry, were screened for biosurfactant production using the emulsification activity (E24) assay. The selected bacterium was identified molecularly using the 16S rRNA gene sequencing as Lactobacillus plantarum OG8. The effect of some cultural factors on biosurfactant production from the bacterium, using pineapple peel as a low-cost substrate, was investigated. The optimum yield of biosurfactant occurred at a 48 h incubation period, using glucose and peptone as carbon and nitrogen sources, respectively. The biosurfactant was characterized to possess mostly carbohydrates, followed by protein and lipid contents. Optima pH 10.0 and temperature 60 °C were the best for the biosurfactant activity. The biosurfactant exhibited antimicrobial activity against bacterial pathogens Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Klebsiella pneumoniae, at a concentration of 5.0 mg/mL. The use of pineapple peel as a low-cost substrate for biosurfactant production from Lactobacillus plantarum OG8 will serve for cost-effective production. The biosurfactantt produced exhibited promising properties such as thermostability and antimicrobial activity against food spoilage and pathogenes that could make it suitable for food processing and preservation.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130029736","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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 Maltodextrin, Arabic Gum, and Beetroot Juice Concentration on the Powder Properties of Spray-Dried Beetroot-Skim Milk Mixtures 麦芽糊精、阿拉伯胶和甜菜根汁浓度对喷雾干燥甜菜根-脱脂乳混合物粉末特性的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0017

Ng See Wei, R. Sulaiman

引用次数: 1

Thermal, Pasting, and Hydration Properties of Flour from Novel Cassava Cultivars for Potential Applications in the Food Industry 木薯新品种面粉的热、糊化和水化特性及其在食品工业中的潜在应用

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0019

Zikhona Nyawose, Depika Dwarka, A. K. Puri, M. Bairu, J. Mellem

引用次数: 0

Effect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62 底物组成对发酵乳杆菌B62胞外多糖产量和抗氧化活性的影响

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0024

Gen-Yan Liu, G. Shu, H. Lei, Qi Zhang, Xiuxiu Cui, Chunji Dai, Yilin Li

{"title":"Effect of Substrate Composition on Yield and Antioxidative Activity of Exopolysaccharides From Lactobacillus fermentum B62","authors":"Gen-Yan Liu, G. Shu, H. Lei, Qi Zhang, Xiuxiu Cui, Chunji Dai, Yilin Li","doi":"10.2478/aucft-2022-0024","DOIUrl":"https://doi.org/10.2478/aucft-2022-0024","url":null,"abstract":"Abstract Exopolysaccharides (EPS) can not only give food a unique texture but also has antioxidant capacities. To select the medium composition that influences the yield and antioxidative activity of EPS, Plackett–Burman (PB) design was employed to appraise the effects of carbon sources, nitrogen sources, and inorganic salts on yield and DPPH free radical scavenging (DPPH-FRS) rate of EPS in MRS medium fermented by Lactobacillus fermentum B62. The result indicated that sucrose (p<0.01), peptone (p<0.01), and KH2PO4 (p<0.001) had the most distinguishing comprehensive effects on yield and DPPH-FRS rate of EPS, and fructose also had a noticeable effect on the two factors (p<0.05, p<0.001, respectively). Additionally, glucose (p<0.05), soy protein (p<0.001), yeast extract (p<0.01), KH2PO4 (p<0.001) and Ca(H2PO4)2 (p<0.001) significantly positive affect the yield of EPS. And inulin (p<0.05), tryptone (p<0.001), beef extract powder(p<0.001), NaH2PO4 (p<0.01) and C2H3NaO2 (p<0.05) significantly positive affect the DPPH-FRS rate of EPS. Within the test ranges, sucrose, fructose, peptone and KH2PO4 all showed significant positive relativity to the yield and anti-oxidative activity of EPS.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127014597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microbial Diversity of Six Commercially Available Kefir Grains 6种市售开菲尔谷物微生物多样性研究

Acta Universitatis Cibiniensis. Series E: Food Technology Pub Date : 2022-12-01 DOI: 10.2478/aucft-2022-0023

Xinxin Dong, G. Shu, Jie Kang, Qi Zhang, Lin Ma, Li Chen, Meng Zhang, He Chen, Hongchang Wan

{"title":"Microbial Diversity of Six Commercially Available Kefir Grains","authors":"Xinxin Dong, G. Shu, Jie Kang, Qi Zhang, Lin Ma, Li Chen, Meng Zhang, He Chen, Hongchang Wan","doi":"10.2478/aucft-2022-0023","DOIUrl":"https://doi.org/10.2478/aucft-2022-0023","url":null,"abstract":"Abstract Natural kefir grains are rich in beneficial bacteria, and analysis of their microbial diversity is a necessary condition for developing and applying kefir grains. In this study, six commercially available natural kefir grains were used as raw materials to explore their microbial diversity by metagenomics. The results showed that there were 14794 genes in 6 kinds of natural kefir grains, and the number of unique genes of X1, X2, X3, X4, X5, X6 were 111, 11, 0, 1899, 552, 1, respectively. From the relative abundance table of boundary, phylum, class, order, family, genus and species, the microbial diversity at each level was analyzed.The two dominant genera at the genus level are Lactobacillus and Lactococcus, and the dominant species at the species level are Lactococcus lactis and Lactococcus kefiranofaciens, Lactococcus crispatus, and Lactococcus helveticus, etc. Species distribution and species diversity of each sample were analyzed by species heat map, principal component analysis and non-metric multidimensional calibration methods. The results showed that the microbial diversity of natural kefir grains from 6 different sources were different. The research can provide reference for the development and application of natural kefir grains in the field of dairy products.","PeriodicalId":377090,"journal":{"name":"Acta Universitatis Cibiniensis. Series E: Food Technology","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126661694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1