Carpathian Journal of Food Science and Technology最新文献

{"title":"PREPARATION, OPTIMIZATION AND APPLICATION OF GINGEROLMICROCAPSULES FOR FRESH BEEF PRESERVATION","authors":"","doi":"10.34302/crpjfst/2025.17.2.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2025.17.2.11","url":null,"abstract":"To address the challenges of instability and poor water solubility associated with gingerol as a food preservative, this study developed gingerol microcapsules using a composite wall material consisting of arabic gum (GA) and whey protein isolate (WPI) through a spray-drying technique.The physicochemical properties of the microcapsules were thoroughly investigated, and their efficacy in preserving fresh beef was evaluated.The microencapsulation conditions were optimized using response surface methodology (RSM), yielding optimal parameters as follows: wall-to-core ratio of 5.103:1 (w/w), solid content of 8.912% (wt%), GA content of 54.916% (wt%), and emulsifier content of 1.019% (wt%).Under these optimized conditions, the encapsulation efficiency of gingerol reached 71.83%, and the microcapsules demonstrated superior water solubility (94.58%).Stability and antioxidant activity assessments revealed that the microcapsules exhibited enhanced stability and antioxidant properties compared to free gingerol.Preservation tests on fresh beef indicated that the gingerol microcapsules effectively extended the shelf life of beef by 72-96 hours at room temperature.These findings suggest that gingerol microcapsules hold significant potential as a natural preservative in the food industry.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"1 1","pages":"160-181"},"PeriodicalIF":0.0,"publicationDate":"2025-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://doi.org/10.34302/crpjfst/2025.17.2.11","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147879932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DRYING CHARACTERISTICS, CHEMICAL CONSTITUENTS, VOLATILES PROFILES OF DIFFERENT ROOT SYSTEMS FROM HAIRY FIG (FICUS HIRTA VAHL.) AND ANTIOXIDANT ACTIVITY","authors":"Qing Gui, Yufeng Zhang, Jinu Udayabhanu, Jian Pan, Shuna Yuan, Dinghua Zheng, Zhengwei Xu, Jianxiong Huang, Xiuquan Wang, N Aielloa, A Carlinia, F Scartezzinia, P Fusania, C Bertob, S Dall'acqua, E Akpinar, S Toraman, D Au, J Wu, Z Jiang, H Chen, G Lu, Z Zhao, R Beier, G Ivie, E Oertli, D Holt, S Cai, J Luo, C Li, J Cao, D Tang, Y Wang, X Li, L Hong, C Sun, B Chen, Y Cai, T Liu, L Huang, X Deng, Q Zhao, M Zhao, R Chen, X Wang, W Gao, Z Li, R Chen, X Wang, Z Li, J Cheng, X Yi, Y Wang, X Huang, X He, T Chumroenphat, I Somboonwatthanakul, S Saensouk, S Siriamornpun, T Dai, N Tam, D Thien, N Sa, T Thuy, N Anh, T Quan, H Dong, Q Zhang, L Li, J Liu, L Shen, H Li, W Qin, H Gao, Q Li, Q Gui, L Zhou, D Zheng, J Pan, J Huang, S Yuan, J Guo, X Weng, H Wu, Q Li, K Bi, J Huang, J Liao, J Qi, W Jiang, X Yang, M Jungen, N Dragievi, M Rodriguez-Werner, S Schmidt, K Dinis, L Tsamba, E Jamin, T Fiedler, N Fischbach, C Steingass, V Camel, R Schweiggert, B Lang, J Fischedick, M Lange, N Srividy, Dunja, B Poirier, B Li, J Ge, W Liu, D Hu, P Li, M Li, L Chang, J Ren, F Jiang, N Zhao, Y Liu, X Yu, S Du, Q Liang, W Dong, F Wang, W Wang, J Zhang, X Liu, C Liu, G Wei, J He, X Xu, H Xu, Y Liu, Y Liao, M Guo, W Zhang, Y Sang, H Wang, S Cheng, G Chen, H Md Mokter, R Md Abdur, N Hasna, D Lopa, F Oke-Altuntas, S Ipekcioglu, A Yaglioglu, L Behcet, I Demirtas, N Ronsted, G Weiblen, V Savolainen, J Cook, M Rover, P Johnston, B Lamsal, R Brown, A Sanoussi, A Densi, H Ahissou, A Adebowale, L Sanni, A Orobiyi, M Dansi, P Azokpota, A Sanni, R Senthilkumar, P Muragod, N Muruli, S Szge-Seluk, T Dikpnar, W Wang, Y Chen, G Wei, C Liu, J He, C Pang, D Yang, Y Chen, F Guo, B Huang, S Okyere, H Wang, W Yang, C Feng, D Kong, X Shi, Y Cui, M Liu, Q Wang, Y Wang, L Zhang, T Ye, R Shi, Y Wu, Y Wu, Y Li, B Yu, T Yi, Q Chen, X He, S So, Y Lo, L Fan, J Xu, Y Tang, J Zhang, Z Zhao, H Chen, Y Zeng, X Liu, Z Lv, Y Peng, C Zhang, G Li, T Li, Q Li, B Zhang, X Zhang, M Su, J Du, H Zhou, X Li, M Zhang, Y Hu, Z Ye, Y Zhang, X Duan, Y Zhuang, Y Zhang, J Kan, M Tang, F Song, N Li, Y Zhang, Y Zhang, J Qi, W Zeng, Y Huang, X Yang, Y Zhang, M Tang, F Song, Y Wen, N Li, Y Zhang, Y Zhao, S Du, H Wang, M Cai, H Zhu, L Li","doi":"10.34302/crpjfst/2023.15.4.10","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.4.10","url":null,"abstract":"Hairy fig (Ficus hirta Vahl.) root is a traditional medicinal and food homologous plant in China.Due to the lignified roots are extremely difficult to cut and package, postharvest treatment is very difficult.Therefore, when the roots of the hairy fig are used as a soup ingredient, the root cortex is simply peeled off and used.In order to promote the development and utilization of hairy fig root, chemical composition, volatile profiles and antioxidant activities of entire root (ER), root cortex (RC) and root internal tissue (RIT) of hairy fig were investigated.Hairy fig root was rich in fat, protein, soluble sugar, polyphenols, flavones and other nutrients, which had significant difference in ER, RC and RIT (P<0.05).Chemical components and nutrients were highest in RC, and lowest in RIT, as well as psoralen and bergapten.In ER, RC and RIT, content of psoralen was 0.70, 0.77, 0.32 mg/g, and 0.27, 0.42, 0.14 mg/g for bergapten.Phosphorus, potassium, magnesium, calcium were the main minerals, and arginine was the main free amino acid.There were 47 volatile components detected in ER, RC and RIT, where aldehydes and heterocyclic compounds were the dominant components.The relative level of aldehydes was 16.98~34.09%,and 6.71~45.23%for heterocyclic compounds.In addition, total relative amount of volatile components was 75.68% in RC, but 57.94% in RIT.From chemical components, nutritional components and volatile components content, the quality of RC was better than ER and RIT.The results might be related to chemicals accumulation position and the physiological structure of different parts of plants.According to antioxidant activity, ER, RC and RIT have scavenging activity of 2,2'-azino-bis (3-ethylbenzthiazoline-6sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals.The half inhibitory concentration (IC50) of RC on ABTS, DPPH and hydroxyl radical were 3.51, 0.08 and 1360.40 mg/mL, respectively, which were lower than ER and RIT.Based on the drying process of the samples, the RC and RIT exhibited the best drying efficiency.All in all, from the point of view of saving energy and quality, RC not only had better quality but need less energy to dry.These results provided a reference for the development and utilization of hairy fig root cortex as a raw material in medicine, functional food or dietary additives.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"1 1","pages":"126-145"},"PeriodicalIF":0.0,"publicationDate":"2023-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"http://dx.doi.org/10.34302/crpjfst/2023.15.4.10","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147913770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"MOLECULAR CHARACTERIZATION, PRODUCTION AND OPTIMIZATION OF PECTINASE PRODUCER AND ITS INDUSTRIAL APPLICATIONS","authors":"","doi":"10.34302/crpjfst/2023.15.3.4","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.4","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"59 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310639","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}

{"title":"DEVELOPMENT AND EVALUATION OF FREE SUGAR JELLY MADE WITH LEAFY VEGETABLES AS A FUNCTIONAL FOOD","authors":"","doi":"10.34302/crpjfst/2023.15.3.3","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.3","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"46 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310814","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}

{"title":"EFFECTS OF XANTHAN GUM ON THE QUALITY OF GLUTEN-FREE BORA RICE AND CORN FLOUR NOODLES USING D-OPTIMAL MIXTURE DESIGN APPROACH","authors":"","doi":"10.34302/crpjfst/2023.15.3.7","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.7","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311210","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}

{"title":"THE EFFECT OF SODIUM ALGINATE ON THE STORAGE LIFE OF SOUR CHERRY FRUITS","authors":"","doi":"10.34302/crpjfst/2023.15.3.15","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.15","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"74 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139309843","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}

{"title":"IDENTIFICATION OF THE POTENTIAL BIOACTIVE PEPTIDES IN EDIBLE BIRD’S NEST","authors":"","doi":"10.34302/crpjfst/2023.15.3.11","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.11","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"115 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310660","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}

{"title":"OPTIMIZATION OF POTATO FLOUR BASED COMPLEMENTARY FOOD USING DOPTIMAL DESIGN","authors":"P. Saini, Neelam Yadav, Devinder Kaur, Urvashi Sharma, Unaiza Iqbal","doi":"10.34302/crpjfst/2023.15.3.1","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.1","url":null,"abstract":"The huge demand of nutritious, calorie dense, non allergenic and cost effective complementary food is continuously increasing so as to curb the prevalence of malnutrition among children especially in developing countries having limited resources. Therefore, it becomes essential that the synergistic effects of the primary constituents should be exploited to yield maximum optimal functional properties. This study was carried out to develop a weaning mix by using Rice flour (A), Potato Flour (B) and Chickpea Protein Isolates (C) to obtain a formulation having optimal physicochemical properties (Water Absorption capacity, Water Solubility Index, Texture) and sensorial properties by Optimal Mixture Model Design of response Surface Methodology. The lower limit (Rice flour-50; Potato flour-20 and Protein isolate-5) and upper limit (Rice flour-70; Potato flour-30 and Chickpea Protein isolate-10) for each mixture component was used. Experimental designs had 16 experimental runs with physicochemical and sensorial properties as their responses. The constraint fixed for optimization of the weaning mix was to maximize the overall acceptability and keeping the physicochemical properties WAC, WSI and texture within range. Within these constraints, d optimal design selected the variation 65A:28.1B:6.9C as the most desirable one. The predicted and observed values of the analyzed responses of the optimized formula were compared (p<0.05) and the results were found to be in good agreement with the predicted values.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"25 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310346","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}

{"title":"DEVELOPMENT OF LYCOPENE CONTENT IN TOMATOES AT COLOUR BREAK AND VARIATION OF IT DURING STORAGE AND PROCESSING","authors":"","doi":"10.34302/crpjfst/2023.15.3.9","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.9","url":null,"abstract":"","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"29 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139310396","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}

{"title":"PREVENTION OF MELANOSIS AND QUALITY LOSS OF PACIFIC WHITE SHRIMP (LITOPENAEUS VANNAMEI) BY ETHANOL PERSICARIA ODORATA EXTRACT DURING FROZEN STORAGE","authors":"Toan Duc Nguyen, Tinh Trung Ho, Dzung Tan Nguyen, Dao Thi, Anh Phan","doi":"10.34302/crpjfst/2023.15.3.12","DOIUrl":"https://doi.org/10.34302/crpjfst/2023.15.3.12","url":null,"abstract":"Ethanolic extract from Persicaria odorata leaf was applied to investigate the ability to preserve Pacific white shrimp ( Litopenaeus vannamei ) during frozen storage of 5 days at -21 o C in comparison with 1.25% sodium metabisulfite. From evaluating the effects of P.odorata extract concentration and immersion time on melanosis formation, shrimps treated with the extract at 1/15 (mg/mL, w/v) in 10 minutes showed the lowest degree of melanosis. Microbiological analyses showed that Pacific white shrimp treated with P. odorata extract possessed lower values in total plate count and Enterobacteriaceae count compared with the control (p<0.05). pH and total volatile base content saw a lower increase in samples treated with P. odorata crude extract (p<0.05). Freshness loss, protein degradation, and melanosis growth in shrimps with crude extract treatments were impeded. The results show that P. odorata extract can be used a potential source of melanosis inhibitors, and natural preservatives for shelf-life extension of Pacific white shrimp during frozen storage.","PeriodicalId":43775,"journal":{"name":"Carpathian Journal of Food Science and Technology","volume":"263 1","pages":""},"PeriodicalIF":0.5,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139311244","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}