International Journal of Gastronomy and Food Science最新文献

{"title":"Autochthonous strains of Lactiplantibacillus plantarum and Levilactobacillus brevis with technological and bioactive potential as starter cultures for sourdough production","authors":"Ana Regina Simplício de Medeiros ,&nbsp;Noádia Priscila Araújo Rodrigues ,&nbsp;Marcus Vinicius de Souza Couto ,&nbsp;Gabriel Victor Pinheiro Barbosa ,&nbsp;Tatiana Zanella Rodrigues ,&nbsp;Ingrid Conceição Dantas Gonçalves ,&nbsp;Eloiza Helena Campana ,&nbsp;Ana Luiza Mattos Braga ,&nbsp;Marcos dos Santos Lima ,&nbsp;Maristela Alves Alcântara ,&nbsp;Angela Maria Tribuzy de Magalhães Cordeiro ,&nbsp;Estefânia Fernandes Garcia","doi":"10.1016/j.ijgfs.2025.101221","DOIUrl":"10.1016/j.ijgfs.2025.101221","url":null,"abstract":"<div><div>This study investigated sourdoughs from different climatic regions in northeastern Brazil to identify autochthonous strains of lactic acid bacteria (LAB) and evaluate their technological potential. Sourdough samples were collected from humid, sub-humid, and semi-arid regions, yielding 129 bacterial isolates. Of these, 24 strains exhibited typical LAB characteristics and were identified via MALDI-TOF mass spectrometry as <em>Lactiplantibacillus plantarum</em>, <em>Companilactobacillus paralimentarius</em>, and <em>Levilactobacillus brevis</em>. <em>C. paralimentarius</em> dominated in humid regions, while <em>L. plantarum</em> prevailed in other climates. From principal component analysis, seventeen strains with good technological potential were selected based on acidification, proteolytic activity, and exopolysaccharide production. These strains then underwent tolerance tests for acid, salt, sucrose, and ethanol stress. <em>L. plantarum</em> 47 (Lp47) exhibited superior acid and salt tolerance. <em>L. brevis</em> 83 (Lb83) presented tolerance to high ethanol concentrations. These strains were then used as starter cultures to evaluate fermentative performance. Lp47 and Lb83 demonstrated rapid growth and acidification under fermentation stress, respectively acidifying the medium at 4 and 6 h. Both strains progressively enhanced antioxidant activity and phenolic compound production during fermentation, with no significant differences (p &gt; 0.05). Rheological tests revealed that sourdoughs with Lp47 and Lb83 were less sticky, more elastic, and exhibited greater deformation resistance after 24 h. These findings underscore the potential of Lp47 and Lb83 as effective starter cultures for sourdough production, ensuring faster, controlled fermentation while enhancing textural and bioactive properties, particularly for large-scale applications. Exploring the biotechnological potential of sourdough fermentation processes expands our understanding and opens new possibilities in gastronomy and food science for developing functional, healthy and high value food products. Our study highlights the importance of autochthonous strains in enhancing fermentation. These strains accelerated production, improved efficiency, and enhanced bread quality, demonstrating their potential to significantly impact the food industry.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101221"},"PeriodicalIF":3.2,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144288834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Two complete 180s: A 360-degree rethink of the Chilean wine model for pairing with the southerly Los Lagos Region's cuisines and cultures","authors":"Pete Leihy","doi":"10.1016/j.ijgfs.2025.101228","DOIUrl":"10.1016/j.ijgfs.2025.101228","url":null,"abstract":"<div><div>This feature article introduces a novel conceptual framework for positioning wine regions. It stretches the metaphor of 360-degree gastronomy by considering how a pair of 180-degree rethinks might make this more plausible in a cooler-climate Chilean region largely unspoilt by Chile's success in producing warmer-climate red wines for export at bulk scale. Drawing inspiration from Spain's Enoturismo 360 movement, we propose a dual reorientation of Chilean wine production and its culinary pairings with the southerly Los Lagos Region's cuisine. A first 180-degree shift advocates a socio-economic pivot from the dominant export-driven model towards more localized, human-scale development. This shift challenges the conventional Chilean wine industry's reliance on large-scale, standardised production and aims to foster terroir-driven, community-focused viticulture that aligns with the principles of sustainability and local identity. This reorientation draws on the developmental philosophy of Chilean economist Manfred Max-Neef, emphasizing the importance of human-centred, small-scale economic models. The second 180-degree shift focuses on the concept of the <em>chronotope</em>, taken from Russian literary theorist Mikhail Bakhtin's criticism of narratives, to explore how wine can embody and narrate the cultural, historical, and geographic specificities of Los Lagos. Each of Los Lagos' four provinces —Osorno, Llanquihue, Chiloé, and Palena— possesses a distinct cultural meld shaped by indigenous, colonial, and subsequent settler influences. This shift invites the wine industry to craft provincial pairings that reflect the unique time-space dynamics of these locales. Pairings emphasize locally relevant flavours and storytelling, linking wine to regional cuisine, place, and history. Together, these “two complete 180s” offer a transformative path for emerging wine regions like Los Lagos, orienting them to transcend the constraints of Chile's traditional wine model. This conceptual framework provides a blueprint for other regions seeking to integrate sustainable production with place-based gastronomy, ensuring that wine is not merely a product, but a cultural expression embedded in time, space, and story.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101228"},"PeriodicalIF":3.2,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279866","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Old Foods, New Forms: A framework for conceptualising the diversification of traditional products through gastronomic innovation","authors":"Emile Samson ,&nbsp;Taeko Hamada ,&nbsp;Clara Onieva Martín ,&nbsp;Nabila Rodríguez Valerón ,&nbsp;Carlos Suárez ,&nbsp;Sara Vande Velde ,&nbsp;Anna Verlinde ,&nbsp;Joshua D. Evans","doi":"10.1016/j.ijgfs.2025.101225","DOIUrl":"10.1016/j.ijgfs.2025.101225","url":null,"abstract":"<div><div>Fermentation is experiencing a resurgence, for cultural identity, health, sustainability, community-building, and the exploration of flavour. As old foods find new forms in new places, there is a need for ways to discuss them alongside each other inclusively while differentiating their many proliferating forms— supporting innovation while valuing tradition. To address this challenge, we introduce a conceptual framework for understanding fermentation innovations in a both analytical and culturally sensitive way. The framework consists of a Venn diagram of three overlapping circles, each representing one key factor shaping a food product: ingredients, process, and sensory profile (henceforth ‘three-factor’ or ‘3F’ framework). The intersections of these three factors result in seven fields of categorisation—‘Traditional’, ‘Analogue’, ‘Experimental’, ‘Faults &amp; Emic Innovations’, ‘Related’, ‘Adjacent’, and ‘Facsimile’—defined by how and how much they diverge from the traditional product at the center. After developing the framework theoretically, we apply it to three case studies: miso, garum, and cheese. Taken together, the framework and its applications show how lightly structuring the complexity of the world can illuminate new patterns without oversimplifying them, and can illustrate how culinary traditions change as they travel and as the world around us changes.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101225"},"PeriodicalIF":3.2,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144489340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 shiitake mushroom (Lentinula edodes) cut shapes on the physicochemical properties and nutrients of shiitake mushroom soup during boiling process","authors":"Yijun Meng ,&nbsp;Xiaoye Shen ,&nbsp;Xiaoyong Liu ,&nbsp;Qianqian Ma ,&nbsp;Shuihuan Guo ,&nbsp;Hongyin Zhang ,&nbsp;Yu Li","doi":"10.1016/j.ijgfs.2025.101226","DOIUrl":"10.1016/j.ijgfs.2025.101226","url":null,"abstract":"<div><div>Different cut shapes have different effects on the physicochemical properties of shiitake mushrooms during the boiling process. This study examined the nutrient solubilization of shiitake mushrooms during the boiling process by using three different cut shapes. In the study, the protein, polysaccharide, and total phenol contents of the mushrooms were determined; the solids content, conductivity, pH, protein, polysaccharide, total phenol, and total flavonoid contents of the mushroom soup were also determined; besides, the rheological properties of the mushroom soup were also evaluated. The results indicate that the nutrient levels in the mushroom soup initially increase and then decrease as boiling continues, but the tendency differs with the differences in cut shapes. The result suggests that the retention of nutrients is better in whole shiitake mushrooms; however, the soup made from cubed mushrooms exhibits the highest nutrient dissolution, where the nutrient content of the mushroom soup is notably high. In fact, the viscosity and shear stress of the soup from cubed shiitake mushrooms proves to be significantly higher than the other samples (<em>P</em> &lt; 0.05). Therefore, the nutrients in the mushroom need to be retained when the cubed mushroom had been boiled for 120 min, and the mushroom soup obtained is best with the nutrients preserved most. This study can help optimize the pretreatment and cooking methods of shiitake mushrooms to ensure that the nutrients can be maximally dissolved and retained in the soup.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101226"},"PeriodicalIF":3.2,"publicationDate":"2025-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144501509","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Raw materials and manufacturing environment as determinants of miso bacterial community","authors":"Kohei Ito ,&nbsp;Marin Yamaguchi","doi":"10.1016/j.ijgfs.2025.101222","DOIUrl":"10.1016/j.ijgfs.2025.101222","url":null,"abstract":"<div><div>Miso is a Japanese traditional fermented food with soybeans, salt and <em>koji</em>, and has gained attention among people for its sophisticated flavor and preservability. <em>Koshu miso</em> is a unique miso made by mixing two types of <em>koji</em> (rice and barley), and is produced primarily in Yamanashi Prefecture, Japan. We characterized the microbiota of <em>Koshu miso</em> at three distinct fermentation stages. Our analysis revealed that the genus <em>Staphylococcus</em> dominated across all miso samples. Notably, <em>Staphylococcus</em> sequences in the miso matched those found in rice and barley <em>koji</em>, indicating the influence of raw ingredients on the initial bacterial community. Additionally, analysis of the manufacturing environment suggested similarities between the environmental surfaces and miso, highlighting the importance of the manufacturing environment in serving as a medium for bacterial transfer. These findings underscore the critical importance of both raw ingredients and manufacturing equipment in shaping the bacterial composition and evolution of miso throughout the fermentation process.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101222"},"PeriodicalIF":3.2,"publicationDate":"2025-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144254402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the potential of premature Thai durian flour as a partial replacement for cassava flour in fried snack production: Physicochemical properties, antioxidant activity, and stability assessment","authors":"Tanwarat Aksornsri,&nbsp;Naruporn Phoungsombat,&nbsp;Rachawalee Suksod,&nbsp;Sasidit Lawapimol,&nbsp;Methavee Peanparkdee","doi":"10.1016/j.ijgfs.2025.101223","DOIUrl":"10.1016/j.ijgfs.2025.101223","url":null,"abstract":"","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101223"},"PeriodicalIF":3.2,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144243140","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 role of frying time in shaping the flavor characteristics of chili rapeseed oil","authors":"Wenwen Zhang ,&nbsp;Tingting Bi ,&nbsp;Enhe Liu ,&nbsp;Yi Xiong ,&nbsp;Yichao Yang ,&nbsp;Qingru Liu ,&nbsp;Yisha Xie ,&nbsp;Taoying Li ,&nbsp;Yongjun Yuan","doi":"10.1016/j.ijgfs.2025.101220","DOIUrl":"10.1016/j.ijgfs.2025.101220","url":null,"abstract":"<div><div>Deep-fat frying is a common technique for preparing a famous Chinese food seasoning, chili rapeseed oil (CRO). This research mainly focused on shaping the flavor characteristics of CROs via different frying times. The results found that as the frying time prolonged, the filtered chili flakes darkened in color, the scores of pungent and dried pepper attributes increased, and the scores of fatty attributes decreased. E-nose found that the W5S, W1W, and W2W sensors were the keys to distinguishing CRO flavors. The HS-GC-IMS technique identified 61 VOCs in different CROs. 20 of these VOCs increased in their concentrations, 7 hardly changed, and 34 decreased in their concentrations as the frying time increased. Different VOCs made their contributions to CRO flavors, and PCA categorized all the samples into 6 types of characteristic flavors. Specifically, CROs with frying times of 1, 2, and 3 min were regarded as three different groups; 4-6 min, 7-8 min, and 9-10 min were categorized as the other three groups. This study offered experimental evidence to elucidate the influence of soaking times in high-temperature oil on CRO flavor.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101220"},"PeriodicalIF":3.2,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144254597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the aromatic and sensory qualities of traditional and genipap meads: insights from Brazilian ingredients and consumer preferences","authors":"Patrícia Santos da Silva ,&nbsp;Bruno Trindade Cardoso ,&nbsp;Rafael Donizete Dutra Sandes ,&nbsp;Maria Terezinha Leite Neta ,&nbsp;Luciana Cristina Lins de Aquino Santana","doi":"10.1016/j.ijgfs.2025.101224","DOIUrl":"10.1016/j.ijgfs.2025.101224","url":null,"abstract":"<div><div>This study aimed to produce traditional and fruit meads using Brazilian raw materials (water, honey, genipap fruit and bee pollen), evaluate their physicochemical characteristics, investigate the profile of volatile compounds present in the drink and check consumer acceptance through affective sensory tests. Traditional (L1 and M1) and genipap (L2 and M2) meads formulations were prepared separately with Lalvin K1-V116 (L) and Mangrove Jack's M05 (M) <em>Saccharomyces cerevisiae</em> yeasts. The fermentations were performed at 24.5 °C for 240 h, followed by 60 days of clarification and packaging of the beverages in glass bottles. The meads showed physicochemical characteristics in accordance with standards established by Brazilian Legislation. A total of 43 volatile compounds were identified, where esters and terpenes were the major classes quantified. The predominant aromas in meads were fruity, floral, sweet and honey-like. Genipap meads exhibited higher antioxidant activity and greater content of volatile esters than traditional meads. The M2 mead showed highest scores in taste and overall acceptability, and higher purchase intention through sensorial analysis by 120 consumers. In this study, the potential of mead production incorporating Brazilian tropical fruits as genipap was demonstrate, with the future possibility of expanding the consumption of this drink in the country.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101224"},"PeriodicalIF":3.2,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing the culinary qualities of a shortcrust pastry food model: Impact of the chemical and functional characteristics of legume flours","authors":"Lorène Akissoé ,&nbsp;Céline Brasse ,&nbsp;Isabelle Maitre ,&nbsp;Brice Guerin ,&nbsp;Guillaume Piva ,&nbsp;Ronan Symoneaux ,&nbsp;Marie Dufrechou","doi":"10.1016/j.ijgfs.2025.101219","DOIUrl":"10.1016/j.ijgfs.2025.101219","url":null,"abstract":"<div><div>In Europe, legume consumption remains below recommended levels, and local production systems need to be developed to help improve human health and bolster the fight against global warming. A gastronomic approach provides an original way of showcasing legumes while also highlighting their main functional and sensory qualities. This study focused on five legumes—white beans, red beans, chickpeas, green lentils, and lupins —that were untreated or thermally treated and processed into flours. Professional chefs were asked to create a legume-based shortcrust pastry recipe, which was subsequently simplified into a food model with fewer ingredients to minimize ingredient interactions. The chemical composition and functionality of the flour were assessed, along with the dough texture and the final textural and sensory qualities of the shortcrust pastries. The flours differed significantly in chemical composition, water/oil absorption capacity, particle size, and color (p-value &lt;0.05). Consequently, marked variation was seen among the different legume-based shortcrust pastries. Fiber content was positively associated with both flour water absorption capacity and dough hardness, resulting in crumbly shortcrust pastries. Shortcrust pastries made with lupin flour had very different characteristics than shortcrust pastries made with the other legume flours, due to pronounced differences in fibre, protein, and lipid contents. Additionally, using flours made from thermally treated legumes significantly decreased shortcrust pastry hardness. Instrument-based textural results were confirmed through sensory analysis. The food model can help predict how the chemical characteristics of legume flours affect shortcrust pastry culinary quality. This knowledge can orient legume use in specific food applications.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101219"},"PeriodicalIF":3.2,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144263322","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 art of confectionery creams: Rheological insight across formulations","authors":"Simona Russo Spena,&nbsp;Luca Poli,&nbsp;Nino Grizzuti","doi":"10.1016/j.ijgfs.2025.101217","DOIUrl":"10.1016/j.ijgfs.2025.101217","url":null,"abstract":"<div><div>Food formulations and processing methods play a fundamental role in defining the final properties of both homemade and industrially produced foods. We examines the rheological and textural properties of two popular dessert specialties, custard and pastry cream, comparing traditional recipes with industrial formulations. A commercial rotational rheometer was adapted as a rheo-reactor to simulate the cooking process, enabling real-time observation of rheo-mechanical changes. The results show that the complex viscosity (η∗) of traditional custard increases from 0.02 to 10 Pa s during heating, while industrial formulations exhibit a lower range of 0.02–0.1 Pa s, highlighting the impact of formulation on thermal behaviour. Textural analysis was conducted to characterize mechanical properties relevant to sensory perception. A comparative approach was used to evaluate two aspects: first, the impact of modifying a single ingredient in kitchen-made formulations, demonstrating how this leads to distinct structural outcomes—one yielding a fluid and creamy texture, the other forming a fragile gel. Second, a comparison between traditional and industrial formulations revealed that, despite differences in ingredients and microstructure, the final textural properties were remarkably similar. These findings provide insights into the formulation and processing strategies needed to replicate traditional textures in industrial food production.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101217"},"PeriodicalIF":3.2,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144231508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}